Recipes

recipe

We want our customers to live well, eat deliciously, and cook with passion! In that spirit, we’ve put together an ever-growing bunch of recipes we believe in. They’re tested by cooks and chefs who adore the kitchen, cooked and served in our own café, and gathered by foodies we know and love. All of our recipes incorporate seasonal, healthy ingredients that you can find in our store.

Featured Recipe

Summer Vegetable Tart

 

1 small red bell pepper

1 small fennel bulb

1 medium tomato

1 small zucchini

4 Tbsp olive oil

3 cloves garlic, crushed

3 small eggs, beaten

1 cup heavy cream

1 pre-baked pie shell

Sea salt and freshly ground black pepper, to taste

Grated dry Jack or other hard cheese, for garnish

 

Preheat oven to 450°F.  Trim and cut the red bell pepper and the fennel bulb into 1″ chunks.  Cut the tomato into about 8 wedges.  Slice the zucchini into ½”-thick slices.  Place the vegetables, olive oil, half of the garlic, salt and pepper in an ovenproof dish and toss to coat evenly.  Bake in the preheated oven for about 20 minutes, stirring occasionally, until vegetables begin to soften and char.  Beat the eggs, heavy cream, and the remaining garlic together.  Season with salt and pepper and set aside.  Reduce oven to 425°F.  Place the vegetables in the pie shell.  Pour the egg/cream mixture over the vegetables.  Bake for about 20 minutes until set.  Grate some dry Jack or other hard cheese over top if desired right before serving.