Recipes
Piment D'Espelette Gazpacho
15 min
This vegan and gluten-free soup is everything you didn't know you needed this summer. Refreshing and meant to be served cold, the gazpacho relies heavily on a seasonal favorite: tomatoes. Our gazpacho also features Piment D'Espelette to give the dish a mild, fruity heat that gives the soup a kick, but in a subtle way. We've prepared two versions of the gazpacho: The first features Chimichurri Spiced Olive Oil to add brightness to the dish. Chimichurri sauce is so good, you may find you want to drink it, and with this soup, you kinda can. The second is an aromatic delight using our Syrian Za'atar Spiced Olive Oil. The sesame seeds add crunch and all of the toasted spices make the bowl of gazpacho a truly unique dish. So which will you choose? If it were up to us, we'd make them both.
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Piment d'Espelette Pan de Tomate
Tomato season is here! And this recipe is a wonderfully simple way to make pantry staples shine. While all spices are special, Piment d'Espelette has the terroir of Basque country. This rare chile is only grown and cultivated in the Espelette commune in France's Nive Valley. Espelette pepper is similar to a red hatch chile and is traditionally used for fish stews or as a black pepper substitute in dishes. We took sliced ciabatta and smothered the toast in grated heirloom tomatoes, garlic, and olive oil to make a perfect bite. Finish it off with a sprinkle of Fleur de Sel and Piment d'Espelette for a pop of flavor.Piment d'Espelette is one of the appellation d'origine contrôlée (AOC) products which France certifies as having the true terroir of the region. This spice is as genuine as champagne from the Champagne region of France or Roquefort from Roquefort-sur-Soulzon. It doesn't get more time-honored than this!
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Piment d'Espelette Fish Stew
This hearty stew hits it on all notes, the high acid of the tomatoes and wine play against the sweetness of the deeply caramelized onion and fennel, the brine-y olives render the seafood right at home, and the Piment d'Espelette... oh, the Espelette! The perfect balance of heat and complexity that clarifies this bounty of flavor, and unites it all in delicious harmony. If my fish-monger has them, I'll often throw in a few oily little fish, too, like fresh anchovies or sardines... Just sear them whole, skins and all, in a bit of olive oil and add to the serving dishes.
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Ranch Potato Salad
From Boston to the Carolinas, summer means barbeques, and barbeques mean potato salad! Mom's recipe was full of mayo, hard-boiled eggs and bacon. It was delicious, yes, but we decided to give it an update. This version takes a healthy turn, replacing the traditional ranch dressing with Ranch-seasoned Greek yogurt. The result is creaminess without the fat, and the yogurt adds a little extra tang. We still used bacon because potato salad wouldn't be the same without it, after all.
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