In our most recent newsletter, we shared some of The Olive Press‘ favorite ways to celebrate grilling season. From searing corn and adding some amazing Sriracha butter, (just mix up their Olive Press Sriracha spice), dousing Portabello mushrooms with their classic balsamic to marinading your best meats with their Italian blend, up your grill game with their line-up of spices, oils and vinegars.

But they’re not done sharing more delicious inspiration:

Basil-cally

 

 

Nothing says summer quite like basil does, whether that means you’re whipping up a Caprese salad, making bruschetta, pesto, or simply using some basil olive oil in your cooking, basil always adds a signature summer freshness to every dish. Try the infused basil olive oil on pasta dishes or the Arbequina EVOO for pesto and the heritage mission EVOO for bruschetta!

Need to perfect Caprese recipe? Here you go. 

Colorful Summer Tables

 

 

One of our favorite things about summer is that ALL the best produce is in season, and that means colorful tables! From cucumbers, radishes, tomatoes, and peppers, to zucchinis, carrots, and beets. This rainbow of food helps us not only eat healthier, but tastes delicious, and makes for some pretty pictures too! Our favorite place to stock up on the freshest ingredients from the garden? Hudson Greens and Goods of course. Their produce aisle is looking resplendent right now!

Olive Oil, Not Just For Dinner

 

Napa summer is definitely here and that means it’s hot and dry! Give your skin some relief with The Olive Press spa products, all handcrafted and made with extra virgin olive oils to help lock in hydration and nourish your skin.

Try Something New

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Try our new favorite duo: ice cream and olive oil! You may think we’re crazy, but trust us, this is a showstopper. Drizzle any Extra virgin olive oil over plain vanilla ice cream, top with sea salt – and thank us later!

Shared from Fatted Calf’s newsletter, sign-up here.

Few foods can claim truer American roots than the beautiful, bountiful bean. The wild ancestor of the common bean was domesticated both in Mexico and in the Peruvian Andes many thousands of years ago. The species Phaseolus Vulgaris spread its creeping tendrils throughout the Americas where early cultures cultivated it into the varieties that comprise the bulk of the great canon of today’s heirloom beans. From mashable Mayacobas to Midnight Blacks, winking Yellow Eyes to creamy Cranberry Beans, all are variations of P. Vulgaris. What could be more American than this boisterous bunch of industrious beans traveling millennia, sustaining its civilizations? When hungry colonists arrived on American soil they, too, recognized what a nutrition packed boon the heirloom bean was and jumped on the bandwagon. The boats were going both ways so beans hopped aboard and became one of the first American foods to gain wide acceptance in other parts of the world. Today we think of Flageolet and Tarbais as uniquely French and can’t imagine Italian cuisine without the belissimo Borlotti, but those beans are just American ex-pats in disguise. This summer there will be burgers and barbecue aplenty but don’t forget to make room at your feast for the real American hero, the bean.

Cowboy Beans

These beans, simmered with sweet and hot peppers, are a perfect side for grilled and smoked meats. We love to make this dish with the tiny Pinquito beans available from our friends at Rancho Gordo but you can also substitute good quality Pinto Beans, Yellow Eye or other favorite heirloom beans if Pinquitos prove to be elusive.

Serves eight as a side

6-8 cups of cooked Santa Maria Pinquito or Other Favorite Heirloom Beans
1 cup small diced bacon
1 diced white onion
1 diced red bell pepper
1 tablespoon chopped garlic
1-2 dried chile de arbol
1 cup tomato puree
1 ½ cups pork broth
1 sprig of fresh oregano
1 sprig of fresh epazote (optional)

Slowly render the bacon in a Dutch oven or clay pot over medium heat. When it releases some of its fat and begins to brown, add the onion, pepper, garlic and cayenne. Season lightly and cook until tender. Add the tomato and cook for five minutes, then add the broth and the herbs.

Strain the cooked beans reserving the bean cooking liquid. Add the beans to the pot then add enough of the bean cooking liquid to cover the beans by about 1/2 inch. Bring the pot to a simmer and taste for seasoning. Reduce the heat to low and gently simmer the beans for about forty-five minutes. Alternatively, if the coals are aglow in your grill, the beans can be simmered over indirect heat or where their flavor will benefit from the perfume of the wood smoke.

Hog Island Oyster Co.

With Hog Island promising all things fresh and briny, a must eat when you’re at the market is the humble oyster. And why stop at just 6 or 12, when there are so many ways to enjoy these salty fruits of the sea? Grab a bushel and have them shucked immediately, or transport home for later enjoyment.But we’d love for you to stay awhile and enjoy our new and improved back patio! Now open Friday and Saturday from 11-8 and Sunday from 11-5 for full-service outdoor dining. Join Hog Island for freshly shucked oysters, local bay area seafood, and shellfish specials, like these beautiful steamed Tomales Bay grown mussels.

Kitchen Door Napa

Feast your eyes on this Classic Santa Maria BBQ spread Kitchen Door Napa is serving up for the Fourth of July! This celebratory meal includes 2 lbs of sliced Mesquite Smoked Prime Niman Ranch Tri-Tip with all the fixings – feeds up to four hungry people. Available for pick up on July 4 from 4-6 p.m. Online ordering only.

Go to their online ordering page, and select “Celebrate 4th of July with Kitchen Door” from the choose a menu drop-down.

Model Bakery

Make your 4th of July a star-spangled affair with some homemade goodies from The Model Bakery! They’ve got your BBQ covered, from fresh-baked hot dog and hamburger buns (their famous English Muffins make for great burgers too!), and all sorts of sweet desserts like pies, cakes and, of course, their popular holiday-themed iced cookies. Avoid store-bought, mass-made breads and pastries and celebrate America in style this year!

All orders must be placed and pre-paid by 4:00 pm today. Pickup times are Saturday, July 4 from, 6:30 am – 4:00 pm.

C Casa Oxbow

Keep the celebration outside when you visit the C CANTINA! at the Oxbow Public Market. Order cocktails, beer or wine plus new Bar Bites (Crab Cocktail, Shrimp Cocktail & Mexican Street Corn in a Cup!), and their entire menu at the outdoor bar. Open Thursday – Sunday, 12pm – 7:30pm.

If you’re keeping the celebration at home, their Family Meals, plus quarts of Margaritas to go, will make for a fabulous July 4th Fiesta in your own backyard!

Gott’s Roadside

OK, folks. Grab your maps because you’re about to get lost in the sauce since Gott’s Roadside is now selling their homemade ranch and secret sauce by the jar. We’re not sure about what goes into those toppings (hence the name secret sauce), but we do know these condiments are pure magic, and we’ll be lathering them all over our foods at home with enthusiasm. Find the sauces under Fries & More online or order at the register: bit.ly/ordergotts

Looking to get more than sauced? Their July specials are made to order including, fresh Maine lobster (tossed with diced celery & lemon mayo, served in a split-top, butter-toasted bun with crisp romaine spears, green onion & lemon,) as well as their seasonal staple, Mexican Street Corn, hits all those sweet summer notes! Cotija cheese is salty and creamy, Asado seasoning is full of spice and lime finishes the job with a hint of zest. Don’t miss out!

Fieldwork Brewing Napa

 

One of the great unifiers in this country is craft beer — it has the ability to bring all people together. While we might not be drinking Fieldwork Brewing together this year, we’ll be sharing them at a distance. Check out one of the superstars of their tap list: Gleaming Cubes is a throwback Westcoast IPA blending some of the hypiest new school hops with one of the defining hops of the style. Melding new and old, you’ll find some of the orange and citrus you expect with Citra but also loaded with pine and resin from Vic Secret. Keeping things divergent there’s a mouthfeel and stickiness you would normally find in a super dank Westcoaster but this time with brighter notes of grapefruit peel, lemongrass, and pine needles, and with ABV sitting nice and crushable at 6.6% this is definitely the semi-retro Westcoastie we want to be crushing in the summer.

Gleaming Cubes (and their full list) is available in four-packs of 16 oz cans for Curbside Pickup from their Napa Taproom!

* Go to fieldworkbrewing.com

* Choose “Order Same Day Delivery Or Pickup