Recipes

Adapted from NYT Cooking, this fresh basil pesto is as versatile as it is tasty. Use it on pasta, as a marinade, a condiment, or a dip!

This classic hummus recipe from New York Times Cooking is very versatile - try it with carrots, celery, pita, bread, on a sandwich or salad.

Lemon garlic oil dressing is a staple - try it on any salad.

Avocado toast on pumpernickel bread featuring Domaine Lachaal extra virgin olive oil.