With an abundance of fresh figs on my fig tree, I used them in this simple, yet crowd-wowing application at a Labor Day cookout.
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Perfect for late summer into fall, this European style cake is not too sweet and is perfect for breakfast, afternoon snacking or dessert!
This steps the average steak up quite a few notches! Serve with mashed potatoes and your favorite veggie.
This easy to make, yet oh-so-yummy dip is a crowd pleaser every time!
Roasted Fennel: 1 fennel bulb 1/3 lb pancetta or bacon, sliced 2-3 Tbsp of Ultra Premium EVOO from Midtown Olive Oil (Arbequina, Picual, Arbosana, etc.) sea salt & ground pepper...
Laura, our Greensboro store manager, created this dressing. It has become a customer fave there!
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