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NEW welcometowondervalley.com

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The love and lore of olive oil goes back thousands of years. Greek Olympians bathed in it, Roman kings were anointed by it and for centuries life was illuminated by olive oil. It is a beloved and staple ingredient of most kitchens, a universal life-enriching ingredient. Wonder Valley Olive Oil elevates any meal through its bright, herbaceous, peppery flavor and delivers a delicious dose of polyphenols, the powerful antioxidant associated with longevity of life. Our 2021 harvest oil is a blend of Leccino, Frantoio, Maurino, Pendolino, Coratino and Arbequina olives harvested from the groves in Lake County, CA and certified Extra Virgin grade by the California Olive Oil Council. The olives are hand-picked young, yielding a greener oil, longer shelf life, and higher concentration of polyphenols. The matte black UV coated bottle protects the integrity of the oil and extends the shelf life. This 375 mL bottle is 100% plastic free - made of glass, cork, wood and paper. Tasting Notes: Black Pepper, Grass, Herbaceous, Stone Fruit Best used within 18 months of the harvest date.

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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.

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Tuna Toast

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.”

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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

Tuna Toast

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