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We are stocked back up!
Our shelves & cases are full again! Thank you all for a very busy holiday season! It took us a couple of weeks to get our inventory all back in but we are stocked back up with all your favorite s… more →
All Things Italian
We are stocked back up!
wrote 1 year ago: Our shelves & cases are full again! Thank you all for a very busy holiday season! It took us a … more →
'Tis the Season - For eating lots of great food!
wrote 1 year ago: We love this time of year! The coming months are full of holidays where food is a large part of the … more →
Enjoying your summer?
wrote 1 year ago: We hope you’re having a great summer so far, it’s always crazy how fast they go!!! Here … more →
{Recipe} Tagliolini Gratinati al Prosciutto
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wrote 2 years ago: Recipe from “The Harry’s Bar Cook Book” by Arrigo Cipriani, also included in the p … more →
Happy Spring! (Recipe: Mushroom Ragu)
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wrote 2 years ago: One final hearty pasta dish before summer? Here in Montana we will still have snow for quite a while … more →
Recipe: Squash Cannelloni with Sage-Browned Butter Sauce
wrote 2 years ago: 1.5 lb squash, peeled, seeded & chopped (some freezer sections already have this done for you!) … more →
Recipe: Peppers Stuffed with Tuna
wrote 2 years ago: Pepperoni Ripieni con Delicatezza di Tonno 2 large peppers 200 g oil packed tuna* 100 g mayonnaise 1 … more →
Recipe: Melanzana Millefoglie con Taleggio
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wrote 2 years ago: This was my favorite dish that we made during our Cooking Experiences at The Poppy Farmhouse. I lov … more →
Recipe: Polenta with Chard & Fig-Marsala Sauce
wrote 2 years ago: 2 Tbsp good extra virgin olive oil* 1/2 c onions, chopped 1 c dried figs, chopped 1 c dry marsala 1 … more →
Recipe: Gnocchi with Fava Beans & Mushrooms
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wrote 2 years ago: 1 package gnocchi* 1 Tbsp good extra virgin olive oil* 1/4 lb guanciale or pancetta, diced* 2 … more →
Recipe: Melanzane alla Parmigiana
wrote 2 years ago: 2 large eggplants Good extra virgin olive oil* 1 onions, chopped 2 garlic cloves, chopped 1-2 tsp dr … more →
Recipe: Porrata, Leek Pie
wrote 2 years ago: Pie Dough: 2 cups flour Pinch of sea salt* 2 Tbsp yeast, softened in 1/2 c warm water Pinch of sugar … more →
Recipe: Chard, Chanterelle & Guanciale Pasta
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wrote 2 years ago: 1 lb whole wheat spaghetti* 1 Tbsp good extra virgin olive oil* 1/2 lb guanciale, cut into lardoons* … more →
Recipe: Beets & Pasta
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wrote 2 years ago: 1 lb red beets, cleaned 2 Tbsp good extra virgin olive oil* 1 lb whole wheat spaghetti* 6 Tbsp unsal … more →
Recipe: Tuna Salad Nicoise
wrote 2 years ago: For dressing: 1 large garlic clove 1/4 c red wine vinegar* 2-1/2 Tbsp minced shallots 2 tsp honey cu … more →
Recipe: Farro-Tomato Salad
wrote 3 years ago: Put 1 cup farro in a saucepan with 2 cups vegetable stock and 1 cup water. Heat to a boil, cover an … more →
Recipe: Bucatini All'Amatriciana
wrote 3 years ago: One of our favorite, easy pasta recipes from Anne Burrell. The crispy pieces of guanciale are delic … more →
Recipe: Torta Rustica
wrote 3 years ago: 7 eggs* 1 tablespoon water 2 tablespoons good olive oil* 20 oz frozen chopped spinach, thawed & … more →
Recipe: Tuna, Leek & Caper Bake
wrote 3 years ago: 1/4 c unsalted butter* 2.5 c leeks, thinly sliced Sea salt & fresh ground pepper* 1/4 c flour 2 … more →
