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Spencre creates recipes that better connect us to nature with dishes for every season that feed, nourish, and heal the body. This dish from her book is warming our spirits through the scattered rainstorms we’ve been having. Here’s Spencre on the recipe: “If it was reasonable to survive off of tomatoes, cheese, and a little bit of oil, I totally would. This galette is an ode to my love of tomatoes and herbs as a pair. Make this using half of the pie crust recipe provided, or your favorite pre-made pie crust.”

Ingredients

Steps

Pie Crust Ingredients

Pie Crust Steps

Garlicky Tomato Galette

Sandita’s World is a colorful and delicious one. We did a digital double take after seeing photos of her vibrant dumplings, a riot of colors and terrazzo-like patterns. Perhaps you’ve been lucky enough to catch one of her pop ups with Woon Kitchen in LA. We’re thrilled to have a recipe from Sandy to share with you.

Green Herb Aoili

Wonton Crisps

Spicy Scallop Crudo

Spicy Scallop Wonton Crisp

“When I’m in the kitchen I try to use as few ingredients as possible. The fewer the ingredients, the more they stand out—and when they’re good, it’s hard to miss. Arrabbiata is a classic Roman pasta sauce made up of only tomatoes, garlic, red chile, and olive oil, so each one has to be of the highest quality. A bright, fresh olive oil is the perfect finishing touch to balance the richness and heat of the sauce.”

Penne all’Arrabbiata

A perfect snack for hosting on a summer afternoon, we’re thrilled to share this recipe from Alexis deBoschnek. Here’s what Alexis has to say about this recipe: “This is one of my go-to snacks when I have people coming over, but don't have a ton of time. The cheese gets gently infused with herbs and spices that make it downright addictive on toast or crackers. If you don't have ricotta salata, you could use feta, or even ricotta.”

Marinated Ricotta Salata with Cracked Spices

The homemade stock makes all the difference in this flavorful, savory, perfectly smooth chowder. Look for a trusted seafood monger who filets and debones the fish themselves. They usually will have plenty of fishbones left over.

Brothy Seafood Chowder

Butterflying the chicken transforms a hard-to-grill round bird into a compact, flat package that is easier to crisp and cook through.

Butterflied Chicken with Herbs and Cracked Olives

Walnuts can get bitter if toasted too long, so remove them from the oven as soon as they turn golden brown.

Radicchio Stone Fruit Salad

Thanksgiving is officially a week away. If you’re looking for the perfect side dish to add to your spread we have the recipe for you. Lukas is sharing with us how to make Smoky Confit’d Beans with Olives: “These warm, creamy beans cloaked in smoky, savory olive oil are a quick centerpiece 'dip' for a snacky meal. They provide an excellent contrast to cool, tangy, creamy foods like yogurt and mild, soft cheese, as well as crisp vegetables and grilled toasts. I like to use cannellini beans, though chickpeas work well, too, and canned beans are fine. My small, 6-inch skillet fits a can of beans perfectly and doubles as a serving vessel, but any shallow, oven-safe dish (a gratin dish, or other small casserole) will do, or double the recipe for a 10-inch skillet. If the volume of oil gives you pause, feel free to use less, but use enough that the beans are at least a little bit submerged, else they won’t take on such a luxuriously creamy texture.”

Smoky Confit’d Beans With Olives

We're in high season now for peaches and this recipe is the perfect way for you to use one of summer’s star fruits. Here’s what Woldy has to say about the recipe: “An easy salad or side dish for all those grilled meat and fish. This salad was inspired by Ensaladang Mangaa (Filipino Mango Salad) which has fresh mangoes, tomatoes, onions and vinegar. Instead of mangoes, I traded it in for juicy summer peach for seasonality and made it heartier with the addition of crisp napa cabbage. The dressing is a flavor bomb of fish sauce, freshly squeezed lime juice and honey to balance it all out. The Wonder Valley Olio Nuevo beautifully holds the dressing together. It’s a bold and refreshing dish perfect for summer cookouts.”

Ensaladang Peach (Filipino Peach Salad)

Celebrate summer with this simply delicious recipe where tomato is the star by Andy Baraghani. Here's what Andy has to say about the recipe: "The truth is, most tomato salads don’t need a recipe. Vinegar, olive oil, plenty of crunchy salt, and call it a day. If you have some herbs on hand, throw those in. What would a tomato salad look like if it deserved a recipe? Something like this. Very savory. Topped with garlic-chile crisp and dressed with its delicious oil. Anchovies and fennel seeds heighten the tomato’s flavor while bringing even more savory undertones. It’s spicy, with the chile flakes. This isn’t a simple caprese that you whipped up on a summer afternoon. It’s still simple but steals the show." 

Juicy Tomatoes With Italian Chile Crisp

Friends of the Valley Casey and Ally recently opened the doors to their first Canyon Coffee shop in Echo Park. Not only is the space beautiful and the coffee and tea brewed to perfection, but they have a delicious selection of toast and sandwiches on the menu. Here’s the recipe for the cafe favorite, Tuna Toast.

Tuna Toast

For this avocado cups recipe, chopping pomegranate seeds breaks them up and releases their vivid color into the dressing.

Avocado Cups with Pomegranate Salsa Verde

Spring time Rolls with Miso-Kale Pesto

Looking for a delicious dish to bake as you cozy up on wintry nights? We’re excited to share this one for an “Old Fashioned” Olive Oil Loaf from Lukas Volger. Here’s Lukas on the recipe: “For a nightcap, I’ve always loved the bourbon-based old-fashioned cocktail, a smooth, slow sipper defined by its aromatic floral-bitter edge. This olive oil loaf borrows the cocktail’s flavor profile by playing up the orange rind with bourbon and a good dose of Angostura bitters. It also sings with the bright savoriness of olive oil—it’s infused with its clean richness and golden color. As an end to snacks for dinner, set out the sliced loaf, cutting each piece in half lengthwise as well for easier out-of-hand eating, or let diners shave off slices on their own. It improves in flavor over time and might even be best after two days.

Old Fashioned Olive Oil Loaf

Beatrice Valenzuela created this recipe for Stuffed Piquillo Pepper using our Wonder Valley Olive Oil. Beatrice advises that this is best served at the commencement of a cocktail soiree or dinner party with dear friends, and pairs wonderfully with this Mezcal Margarita recipe.

Stuffed Piquillo Peppers

Nothing pairs better with sunny moments in spring like a fresh, hearty salad. These days we’re indulging in this one made with seasonal produce from Louise Ulrich of Oat Bakery. If you find yourself under the Santa Barbara sun, be sure to stop by Oat Bakery where you can find an incredible assortment of organic breads loaded with high quality ingredients sourced from the local farmer’s market.

To Make the Dressing

To Make the Salad

Sweet Pea Spring Salad

Parkside Cafe was one of our first stockists when we launched Wonder Valley in 2014. We love to detour on our drive north to the olive groves during harvest each November to the seaside town of Stinson Beach for a meal and a visit. This idyllic shop / cafe / market has it all; a view of Mt. Tam on one side and the Pacific Ocean on the other. A wood-burning stove in the shop, and the most incredible seafood-heavy menu with the freshest fish and oysters. It would be a big mistake to miss out on the pesto, to dunk the fresh-baked levain bread or buy in the market place for a picnic on the beach.

The Best Pesto

Carrots love to burn when grilled over direct high heat; better to park them over a cooler spot on the grate and keep the cover closed if possible.

Grilled Carrots with Cumin-Serrano Yogurt

A delicious dish that comes together in just 30 minutes, we’re so excited to share this savory plate from Colu Henry. Here’s Colu on how it all came together: “My friend Devon Gilroy, the chef at Hotel Tivoli, runs an incredible mushroom farm here in Hudson out of an antique warehouse downtown.His mushrooms are the most beautiful I have ever seen and for a good part of the spring, I happily ate mostly mushrooms, which is how this recipe came about. I roast them until they turn beautifully crisp and golden and plate them on top of a generous amount of sour cream; the opposition of textures and temperature just work. I like to drizzle the dish with chili or herb oil, and serve alongside anything.”

Roasted Mushrooms with Sour Cream, Herbs, and Lemon

"Dutch baby pancakes are one of my favorite things to make on a Sunday morning. So easy and scrumptious and you can whip one up in no time. I make mine with saffron milk and Wonder Valley olive oil resulting in the most beautiful sunrise-like creation rising in your cast iron pan. Sometimes, like today I pop it in the fireplace so the edges get extra crispy and golden." 

Citrus Dutch Baby Pancake

We’re thrilled to share this vibrant recipe from Friend of the Valley Jess Damuck’s new cookbook “Salad Freak”. Here’s what Jess has to say about this take on Cacio e Pepe: “There’s something ethereal about this salad that really speaks to the season. Shaved vegetables are so elegant and fresh. You could also add some raw zucchini noodles in place of cucumber if you wanted to, serve it on top of thin, crispy or grilled chicken cutlets, or you could pile it on top of baked pizza crust (I might add a little burrata if I was doing that).”

Asparagus, Peas, and Cucumbers 'Cacio e Pepe'

Japanese sweet potatoes are starchier than yams and worth seeking out. Steaming before grilling keeps them moist.

A collection of recipes and collaborations with celebrated chefs and authors to inspire your next meal

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