Whole Spice has all the herbs and spices you need to start making delicious soups and warming rice dishes this fall! One of the best spices you can start using is turmeric! Try this Whole Spice recipe for simple yellow rice to incorporate the amazing health benefits of turmeric into your diet! Whole Spice sells organic turmeric powder in bulk and in jars. Feel free to bring in your own container and they’ll fill it up directly! Also, Whole Spice will be offering a 20% discount to locals and OxNotes readers the last three days of the month, September 28-30! Happy Cooking!

Simple Yellow Rice
Servings: 4

Ingredients:
1 Cup Basmati Rice
2 Tbs. Olive Oil
1/4 tsp. turmeric powder
1/3 tsp. sea salt
Pinch black ground pepper
1 1/2 Cups water

Directions:
In a medium saucepan, heat the olive oil, then add turmeric powder and saute for 20 seconds over low heat until fragrant. Add rice, salt and pepper and mix gently until rice has changed color to yellow (a few seconds). Add the water and bring to a boil. Cover and reduce heat to a low simmer. Cook, covered, without stirring until the water is absorbed and the rice is tender, about 20 minutes. Remove from the heat and let sit covered without stirring for 10 minutes. Fluff with a fork and serve. The following may be added: corn, peas, raisins,or chopped roasted almonds. Enjoy!!

With fall just around the corner, cooler weather is sure to follow. Stay warm and cozy this season with one of Napa Valley Distillery’s most popular spirits! Their Brandy Cordial is a true California original. Made from premium baby Bourbon Barrel-Aged Brandy, it is bursting with aromas of butterscotch pudding, chamomile toffee and treacle pie which evolve into silky pecan pie, dried apricot and subtle sweet floral notes on the long and elegant finish. Perfect for the crisp, cool weather of Autumn! Sip after dinner or mix to create sophisticated Pre-Prohibition era cocktails. This crowd pleaser is especially great when enjoyed with family and friends. Handmade the old fashioned way by the artisans at Napa Valley Distillery.

Enjoy this Whole Spice Blackened Salmon Recipe for a quick, delicious dinner!

Blackened Salmon
The principles are simple: A spicy buttering, a well-heated pan, a mouthwatering fillet.
(Serves 2)

Ingredients:
2 salmon fillets
1 tsp. Whole Spice blackened seasoning (1/2 tsp. per fillet)
2 Tbs. unsalted butter, at room temperature, plus 1 tsp. for rubbing the fish

Directions:
Rub the salmon fillets with the soft butter, 1/2 tsp. a piece. Sprinkle the fillets with Whole Spice blackened seasoning. Heat* a nonstick pan, add butter and immediately add fillets, skin side up. Cook until spice is darkened, about 2-3 minutes. Flip fillets and cook for 2 minutes, until the skin is crisp. Remove the fish from the pan and let it rest for a minute to continue cooking inside. Serve with fresh green salad and rice

*Get the pan as hot as you can without causing the butter to smoke. The essence of this dish is to cook it quickly.

Whole Spice will be offering a 20% discount September 28-30!

Hog Island is pleased to announce the promotion of Jose Romo as its new kitchen manager in Napa. Come say hello and sample the new dishes he’s creating for Hog Island’s ever changing seasonal menu – like pan-roasted halibut with red quinoa, sweet peppers, and grilled peach salsa or heirloom tomato salad with burrata, jalapeño pesto and sea salt.

Jose has built a solid and ‘sweet’ career with Hog Island. His journey began at Hog Island Oyster Farm where he worked on the farm crew and in retail. His love of customer service would bring him to Napa where Jose has spent 7 years as one of the top oyster shuckers. Hog Island Oyster Co. is proud to cultivate and support a thriving community of employees who work hard every day to bring you an exceptional oyster experience.

Congratulations Jose Romo – keep on shucking!

Have you ever tried the mac n’ cheese at Five Dot Ranch? If you have, did you know that the creamy, gooey cheese sauce has a cauliflower base? Five Dot’s Mac n’ Cheese is a favorite amongst its patrons and most are not aware that by indulging in this cheesy treat they are getting some of their veggies in for the day! Other ingredients include curry and horseradish. This recipe is surely unique and pairs well with the “You Pick It, We Grill It” or with any of the other lunch or dinner menu items. Head to the Five Dot Cookhouse to try it out!

The Oxbow Cheese & Wine Merchant is proud to be featuring two fantastic cheeses, both from Greece, and perfect for the end of summer season.

Halloumi is one of the top export commodities of Greece. This cheese has a mozzarella consistency (almost rubbery in texture) and with its high melting point makes it the best cheese on the market for grilling or frying. Made from cow, sheep and goat’s milk, Halloumi is mild but not without flavor and character. Use it with grilled lamb sausage, or pair in a salad with fresh heirloom tomatoes, which are still in season! Halloumi has many applications…let your imagination run with this one to make a delicious appetizer or main course for any grilling occasion.

Greek Feta from the island of Lesbos, is imported by the famous Essex St. Cheese Co. based in New York. This is a very special feta indeed. Made from 100% sheep’s milk, which is a rarity. All Greek feta, by law, is required to be made with a minimum of 70% sheep milk and the rest with goat’s milk. The woman who founded Essex St. Cheese Co., Daphne Zepos, tragically passed away way before her time from cancer. In honor of Daphne, and her Greek heritage, her partner Jason Hinds decided to source a high quality feta that she would be proud to represent under the Essex St. name. After careful deliberation and research, Hinds selected a third-generation cheese producer from the island of Lesbos, who had never exported his product before. The Essex Street Feta debuted earlier this year, with a percentage of sales going to the Daphne Zepos Teaching Award, created in her honor. This feta is a perfect addition to any summer salad, as well as a great lamb burger!

Photo courtesy of Janet Fletcher, Planet Cheese.