Mina Stone shares her version of a decadent pasta, in salad form. It has the flavor components of a cacio e pepe, set against the backdrop of a hearty forest of green kale. The kale stands up to the challenge, pro- viding a healthy vehicle for the tangy salty cheese, crunchy hazelnuts, and spicy black pepper.
An iced tea from Leaves and Flowers to sip on this Summer using their Botanical Infusion, Leaves of Grass.
A Turmeric Ginger Golden Latte, adapted by Raina Lee from Botanica Restaurant.
Unwind and restore with this calming bedtime tea. Promotes muscle relaxation and hormone regulation to help you fall and stay asleep. A relaxing bedtime elixir made with Potli's Premium Hemp-infused Raw Honey.
ILĀ is a collection of essential ingredients for your kitchen and home, each ingredient rich in its own history and tradition, to be used in concert to create new meals and memories. Founder Karen Mordechai sources ingredients from farms, purveyors, and artisans around the globe with care and purpose. She talks to us about food as the backbone of immigrant traditions, the starting of Sunday Suppers, her pantry staples, and her recipe for Dark Chocolate Olive Oil Cake.
ILĀ founder Karen Mordechai shares her Dark Chocolate Olive Oil Cake. This beautiful and simple chocolate cake embodies a balance of sweet and savory. We love using a rich extra-virgin olive oil and a great-quality chocolate for the utmost flavor. Top this cake with any wild or seasonal fruit, petals, and crème of your choice to make it perfect for a party or festive celebration.
Emily Erb and Anna Morton are the two women behind California-based tea company, Leaves and Flowers. Handcrafted botanical infusions like Leaves of Grass (an infusion of lemon verbena, peppermint, and tarragon) are offered alongside teas like Assam Chai and Genmaicha. Today Emily walks us through her process of creating blends as well as sourcing from farms in the US and abroad.