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Welcome springtime!
Vol. 14 No. 4

These Ricotta Pancakes with Meyer Lemon Drizzle make it easy to get up in the morning! The drizzle is Sonoma Syrup Co. Meyer Lemon Syrup

The bits of fruit in the Strawberry and Banana Granola from AtheenOats make for a cheery start to the day, or a snack any time.

Arugula is perfect this time of year. Combined with Pomegranate Arils from SunnyGem, it makes a light and healthy salad: Arugula and Feta Salad with Pomegranate Arils.

Magret Pekin Duck Breast from Fabrique Délices can be seared, grilled or roasted. Then it becomes the most important ingredient in Duck and Wild Rice Salad. The fresh orange juice dressing adds brightness to the richness of the duck.

For a unique take on traditional maki, use white spring asparagus and Purple Haze Chèvre made by Cypress Grove: Goat Cheese-Prosciutto Maki Rolls, above.

The uses for the award-winning Rockin' Rubs line of products go way beyond rubs. Use Umbria Olive Oil Dipping Spice to make Asparagus with Umbira Aioli.

The easy yet sophisticated cocktail (or mocktail), above, is made with one of the Shrubs from Little Apple Treats: Blood Orange + Meyer Lemon Shrub Cocktail.

Jeremiah's Pick Coffee Espresso, mixed with a roughly equal amount of steamed warm milk, results in a Espresso Cortado, above, the perfect in-between-winter-and-summer coffee drink.

One of the flavors of Q Soo Ready-to-Drink Sparkling Tonics from Purely Drinks / Q Soo Sparkling Tonic is Grapefruit & Citrus Peel, above. Handcrafted with organic ingredients and cold-infused.

Raw Wild Flower Honey from Massey Honey Co. is especially appropriate in the spring. Use it to make a refreshing smoothie: Strawberry-Banana Smoothie with Massey Wildflower Honey, personalizing the proportions to your taste.

Salute Santé! is the original Grapeseed Oil specialist. Two oils from their line are used to make Artichoke Dip, above: Original Grapeseed Oil and Roasted Garlic Grapeseed Oil.

This luscious dessert ticks all the boxes of dramatic and tasty components: Strawberry Lemon Cheesecake, above. What makes it so easy is the Cheesecake Mix from Les Desserts New York Style Cheesecake.

It's strawberry season, and this recipe from B.toffee takes the pretty spring fruit to a whole new delicious level: B.toffee Dipped Strawberries.

Mendocino Mustard, just a few other ingredients, and simple steps pack a big flavor in Mendocino Artichoke Chicken, above.

Bowtie Pasta Salad with Asparagus, Smoked Mozzarella, and Prosciutto is as pretty as it is tasty. Chef Julia Conway's recipe uses Stella Cadente Olive Oil's Meyer Lemon Olive Oil.

Sustainably sourced, Wild Planet sardines are nutritional powerhouses loaded with essential nutrients -- and great taste. Available in seven varieties. Use their Sardines in Extra Virgin Olive Oil to make Pasta with Artichokes and Sardines.

Engage Organics makes a whole line of seasonings that are all salt-free. You won't miss the salt in their super-flavorful recipe for Spring Rolls with Engage Organics Dipping Sauce, above.


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