Archive | Condiments

Toasted Walnut and Beet Dip

By Barbara Kobsar | Illustration by Charmaine Koehler-Lodge


½ pound beets, roasted and peeled (see What”s in Season?)

1 cup walnut pieces or halves

1 cup grated Parmesan cheese

2 tablespoons apple cider vinegar

1 teaspoon minced garlic

1/3 cup extra-virgin olive oil

Salt and pepper to taste

Spread walnut pieces on a baking sheet and toast at 350° for 8 to 10 minutes, checking often to prevent burning.

Place roasted beets, toasted walnuts, cheese, vinegar, and garlic in a blender or food processor. Blend until thick and creamy. With blender running, slowly drizzle in the olive oil, continuing to process until well combined. Season with salt and pepper to taste.

Serve with assorted raw vegetables, crackers, or breads. 


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Barbara’s Fresh Fig Salsa

Recipe by Barbara Kobsar

Grilled chicken, pork, tofu, tempeh, and fish gain a little gusto when topped with this snappy fig salsa.

Makes 3 cups

2 cups diced fresh figs (about 1 pound or
10–12 figs)
2 Roma tomatoes, seeded and chopped
¼ cup diced red onion
1 jalapeño or serrano pepper, ribs and seeds removed, diced
Juice of 1 lime
2–3 tablespoons chopped fresh cilantro
Salt and freshly ground pepper

Mix all ingredients in a medium-size bowl. Let stand at room temperature for about an hour (if possible) to meld flavors. Store leftovers in the refrigerator.

Illustration by Charmaine Koehler-Lodge

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Three Stone Fruit Honey Butter

This recipe is a great example of a product that brings together many values we have around food at Three Stone Hearth. We source all ingredients seasonally from small, ethical farms and producers. Raw honey, the only added sweetener, is a food considered medicine in India’s Ayurvedic tradition. The generous amount of butter in the recipe adds deliciousness as it buffers sweetness and slows down the metabolism of the natural sugars. Dollop the honey butter on oatmeal, slather it onto pancakes, stir into yogurt, spread onto toast, or eat it straight with a spoon. It’s a perfect pick-me-up at work when you need a little energy boost.

2½ pounds mixed stone fruit, preferably three different kinds, such as peaches, plums, and apricots, from your favorite local farms
2–3 sticks pastured, organic butter
½–¾ cup raw local honey
Lemon juice to taste
Pinch of sea salt

Pit and slice the fruit and place in a heavy-bottomed pan over medium-low heat, cooking until it becomes a concentrated paste. (Add splashes of water as you go if the fruit isn’t super-juicy.) Remove from heat and purée with an immersion blender. Add the butter and stir until melted and incorporated into the fruit. Then transfer the mixture to a bowl and allow to cool to body temperature (about 100°).… Read More

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A Sassy Basque Chimichurri



In this recipe by Asha Loupy, the fruity and mild Basque pepper piment d’Espelette blends with the southern French vinegar of Banyuls and fresh herbs to make a versatile marinade, sauce, or dip. Use it to season grilled beef or fish, mix it with mayo to use as a vegetable dip or spread for sandwiches, or simply treat it as a bold salad dressing. Try it spooned over grilled vegetables (asparagus is particularly good) and toss it with fresh fava beans. Find more of Asha’s recipes at the
Market Hall Foods blog.

        1/2 cup mild extra virgin olive oil
        2 tablespoons Banyuls Vinegar
        1/2 cup mix of fresh parsley, oregano, cilantro, and thyme leaves, finely chopped
        1 shallot, finely chopped
        3 cloves garlic, minced
        1 teaspoon piment d’Espelette
        1/2 teaspoon salt
Mix all ingredients together in a small bowl. Season to taste with additional piment d’Espelette and salt. Store covered in the refrigerator and eat within 3 or 4 days.

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Nasturtium Chimichurri

Story, recipes, and photos by Kristen Rasmussen de Vasquez

Use as a sauce over roasted vegetables, grilled meat, soups, or bruschetta. To make a pesto-like sauce, omit vinegar and incorporate pine nuts or other nuts and/or cheese.

1 cup chopped nasturtium leaves and stems (Increase the stem-to-leaf ratio if you prefer a more pungent sauce.)
1 clove garlic, minced (optional)
Juice of 1 lemon or 2 tablespoons red wine vinegar
2 tablespoons olive oil
¼ teaspoon salt

Blend all ingredients with an immersion blender or in a food processor. Serve immediately, or store in refrigerator for up to one week.

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California Capers

Story, recipes, and photos by Kristen Rasmussen de Vasquez

If you find the “capers” too pungent, submerge them in a brine of 1 part salt to 8 parts water for a few days to mellow out the flavor.

CA-CapersMakes 2 half pints

11/3 cups young nasturtium seedpods
2 bay leaves
About 11/3 cups distilled white vinegar
2 teaspoons Kosher or sea salt
2 half-pint canning jars with lids, sterilized

Separate any seedpods that are still stuck together. (They are often joined in groups of three.) Soak seedpods in water to remove any dirt or debris, then drain and place in the sterilized half-pint jars along with 1 bay leaf per jar.

In a small saucepan over medium-high heat, bring the vinegar and salt to a simmer and stir until salt is dissolved. Pour hot vinegar mixture over seedpods, covering them completely.

Let the jars cool to room temperature before capping and refrigerating. The capers are best if you let them sit in the fridge for at least 24 hours before eating, and they will keep there for up to a year. (Note: To can and make stable outside of refrigeration, please follow reputable instructions for that process.)

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From the story The Happy Forever Community Garden Bears Fruit by Simona Carini

Author’s version inspired by the recipe from the Pesto Championship, adapted to include some local ingredients and units of measure, as well as the use of a food processor.

Note: the translation of weight to volume for the two cheeses is approximate, since it depends on the grating method. I use the food processor, fitted with the disk with the smallest holes (2 mm), which shreds the cheese finely.

2 bunches of fresh sweet basil leaves (2.5 ounces of leaves)
1 big or 2 small fresh garlic cloves
A scant ¼ cup of pine nuts or ⅓ cup walnuts, toasted for a few minutes in a dry skillet
1 teaspoon coarse salt
¾ cup aged Parmigiano cheese, freshly grated using the food processor (about 2 ounces; see introductory note)
A scant ½ cup Fiore Sardo cheese (pecorino from
Sardinia), freshly grated using the food processor
(about 1 ounce; see introductory note)
¼ cup plus ½ tablespoon extra virgin olive oil

Wash the basil leaves in cold water and dry them on a towel without rubbing them, otherwise the vesicles containing essential oils, located on the leaves, will break and cause oxidation of color and flavor, with a resulting dark and grass-tasting pesto.… Read More

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Anisa’s Tajeen Spices


From the story: Exploring Culture and Conversion Through Food by Anisa Abeytia

3 tablespoons crushed, dried rosebuds
5 tablespoons crushed, dried lavender flowers
3 tablespoons ground cumin
3 tablespoons ground coriander
3 tablespoons ground cardamom
1 tablespoon mace
4 tablespoons dried ginger powder
4 tablespoons cayenne
2 tablespoons turmeric
2 tablespoons pepper
3 teaspoons ground cloves
1 teaspoon cinnamon
2 teaspoons ground fennel

This mix of tajeen spices is very “Fez-y.” Meaning that it caries all the complex flavors associated with the imperial city of Fez, Morocco. The lavender and rosebuds balance the hot flavors of the cayenne, mace, and pepper and give it a unique taste that is hard to place. I add cumin and coriander because I just love these two spices. Toast the cumin seeds before grinding to give it a distinctive Mexican flavor. I like to grind as many of these spices fresh for a wonderfully rich aroma. Mix all the spices together and place in a tin or glass jar. Use this mix like garam masala. It can be used as a rub, a base for soup, curries, tajeens, and moles.

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Tomato Sauce from Fresh Tomatoes

By Chef Anthony Paone

5 pounds paste-type tomatoes
1 cup extra virgin olive oil (which seems like a lot, but it’s ok)
2 tablespoons minced garlic
1 tablespoon salt
Pinch chile flakes
1 tablespoon each chopped marjoram and basil

Blanch tomatoes quickly in boiling water, then shock them in ice water. When they’re cool, peel and seed, then put through a food mill. Heat olive oil and sauté garlic until soft but not colored. Add the tomato puree and seasonings. Cook for 15 minutes, stirring often.

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