provisions is having a 20% OFF Sale on Everything until midnight Sunday July 4th…
ORDER ONLINE AND WE WILL CREDIT BACK 20% OF YOUR PURCHASE (mention this 20% OFF SALE in the COMMENTS SECTION)… OR JUST CALL US AND WE WILL TAKE 20% OFF OVER THE PHONE…
This red, white, and blue holiday, eat and drink your heart out with the help of provisions.
Inspired by New York Times writer Mark Bittman, provisions is sending out grilling recipe ideas that include our SENSATIONAL OILS AND VINEGARS.
(photographed by Francesco Tonelli for The New York Times)
We hand picked out 31 out of 101 Reasons To Light The Grill by “The Minimalist” that are applicable to use with our oils and vinegars. We varied some to put our own “provisions twist” on them. They are “begging to be tried” not only for the upcoming weekend, but for the whole summer!
(photographed by Francesco Tonelli for The New York Times)
VEGETABLES AND FRUITS (my specialty):
1. A winter dish, summer style: Brush thick slices of fennel bulbs with STONEHOUSE HOUSE BLEND OLIVE OIL and grill over not-too-high heat. Cut oranges in half and grill, cut-side down. Put fennel on a bed of arugula or watercress, squeeze grilled oranges over top. Garnish with fennel fronds.
2. Tahini tofu steaks. Thin tahini with lots of lemon juice and some minced garlic. Cut a brick of firm tofu into four slabs and brush with SEVILLANO OIL. Grill over a moderate fire, turning a few times, until marked and crisp outside and custardy inside. On the last turn, baste with the tahini sauce. Serve on thick tomato slices with a drizzle of soy sauce and chopped basil, Thai if possible.
3. Grill bread; grind in a food processor to make coarse bread crumbs. (You can add garlic and/or parsley and/or Parmesan, or not.) Grill asparagus and drizzle ESTATE BLEND Oil on top until tender. Top with bread crumbs and more ESTATE BLEND OLIVE OIL. 4. Brush slices of beet with HOUSE BLEND Olive Oil and grill slowly until tender and lightly browned. Top each slice with a little goat cheese and some salad greens.
5. For perfectly ripe tomatoes only: Grill tomatoes, any size, until hot and lightly charred but not bursting. Drizzle with SEVILLANO Olive Oil, sprinkle with salt and pepper, and serve with fresh mozzarella (or, even better, burrata) and grilled bread.
6. Halve and grill radicchio (or Belgian endives); drizzle cut sides with honey or plain vinaigrette, pesto or parsley pesto. Or just brush with HOUSE BLEND Olive Oil and finish with a little grilled prosciutto.
7. Grilled guacamole: Halve and pit avocados; lightly char them, then scoop out the flesh. Grill halved red onion, too. Chop, combine, add tomatoes, lime, garlic and spices if you like. Drizzle on PERSIAN LIME Olive Oil.
8. Root vegetable of your choice: Slice celeriac — or jicama, big potatoes, daikon or yams — and grill slowly, until very tender and browned. Drizzle with ESTATE BLEND Olive Oil or melted butter and sprinkle with chopped rosemary or sage.
9. Choose another root. Slice it, but this time char lightly and leave it crunchy. Chop and toss with chopped cilantro, a pinch of cayenne and PERSIAN LIME Olive Oil.
10. Rub thick zucchini slices with a mixture of fresh or dried dill, yogurt, OLIO SANTO Olive Oil and lemon. (Or use pesto or parsley pesto.) Grill slowly.
11. Halve Belgian endives. Brush with ESTATE BLEND olive oil, sprinkle with salt and pepper and grill over moderate-to-low heat, turning once or twice, until soft and browned. Finish cut-side up and sprinkle with grated Parmesan; close the grill to melt cheese.
12. Peel and thickly slice a not overly ripe mango. Brush very lightly with neutral oil, like our OLIO SANTO, and grill just until softened; sprinkle with cilantro and/or mint and lime juice (for best results, use our PERSIAN LIME Olive Oil).
14. Quick grilled pickle: Rapidly char thick slices of cucumber; toss with salt, STONEHOUSE DARK BALSAMIC VINEGAR and sugar; let sit for 15 minutes, then drain.
MEAT:
15. Smear chicken leg quarters (or thighs) with a paste of garlic, chopped rosemary (thyme, too, if you like), SEVILLANO olive oil and the juice of grilled lemon. Grill away from heat, covered; crisp briefly over high heat.
16. Steak au poivre: Sirloin strip is ideal. Press lots of cracked black pepper into both sides, sprinkle with salt and grill over fairly high heat, about three to four minutes on each side. Slice quarter-inch thick before serving. Drizzle DIPPING OIL on top.
FISH AND SHELLFISH:
17. Grill thick onion slices; purée in a blender with LISBON LEMON Olive Oil. Grill scallops for about four minutes; serve with the vinaigrette.
18. Shrimp, Part 1: Rub with chili powder and salt, and grill quickly. Finish with cilantro and PERSIAN LIME Olive Oil.
19. Shrimp, Part 2: Rub with ESTATE BLEND olive oil, salt and cumin. Finish with the juice of grilled lemon halves; garnish with chopped marjoram, if you have it, parsley if you don’t.
20. Grilled tuna niçoise: Brush tuna with OLIO SANTO Olive Oil and grill; keep it rare. (You might grill some new potatoes while you’re at it.) Serve with more olive oil, lemon juice, cherry tomatoes, olives, grilled red onion and parsley. Green beans and hard-cooked eggs are optional.
KEBABS:
21. Lamb and onions. Brush with a mixture of cumin and SEVILLANO Olive Oil as they sizzle. You can add bell peppers, too, but somehow the stark minimalism of this is pleasing.
23. Peaches, plums, strawberries and watermelon. Finish with a sprinkle of salt and perhaps a drizzle of DARK BALSAMIC VINEGAR.
SALADS:
24. Grill halved new potatoes or fingerlings (microwave or parboil first for a few minutes to get a head start), red onions and scallions. Chop as necessary and toss with chopped celery, parsley, mustard and NAPA VALLEY RED WINE VINEGAR. Bittman makes this annually.
25. Toss grilled Lacinato kale leaves with a little Caesar salad dressing (or LISBON LEMON Olive Oil and Parmesan) and grilled croutons.
26. Lightly grill ripe figs; brush with Dark Balsamic. Chop and toss with arugula and blue cheese. Sprinkle with SEVILLANO olive oil.
27. Steak salad with almost no steak: Halve endives or radicchio; brush with OLIO SANTO and grill. Sprinkle with bits of blue cheese and bits of charred steak.
28. Ratatouille: Grill chunks of zucchini, yellow squash, mushrooms, eggplant, onion and tomatoes (or use cherry tomatoes), all until lightly browned and perfectly tender. Toss with fresh marjoram or oregano, thyme, basil and ESTATE BLEND Olive Oil.
SANDWICHES:
29. Actual grilled cheese: Use good bread, good cheese, tomato slices and maybe a little mustard; brush with our buttery ESTATE BLEND Olive Oil and grill with a weight on top.
30. Glorified grilled cheese: Use grilled pineapple, grilled ham, cheese, pickles and mayo; brush with ESTATE BLEND oil. Grill with a weight on top.
31. Grill bell peppers until blackened and collapsed; cover, cool and peel. Grill eggplant planks, brushed with SEVILLANO olive oil, until very tender. Make a sandwich with DARK BALSAMIC VINEGAR, mozzarella and basil. This is also good with strip or skirt steak: grill meat until medium-rare, then slice and salt.
OUR BUTTERNUT SQUASH SEED OIL IS ANOTHER GREAT OIL TO USE THIS WEEKEND OR THIS SUMMER! Whether it is for grilling or drizzling… this newest addition to provisions arrived last week and it is ALREADY flying off the shelves!
If you are anything like I am… you are gonna want to make a cocktail to go along with your newly found delicious grilling recipes.
AND WHO CAN BLAME YOU?!
Here are some recipes made with BLACK CURRANT CORDIAL that will knock the socks off of you and your guests- they are that good.
The ratio of Black Currant Cordial to Champagne or wine depends on personal preference.
Currantini: Chilled vodka and a splash of Currant Cordial
Kir Royale: Champagne (or white wine) & Currant Cordial
Currant Spritzer: 1 shot each vodka & Currant Cordial mixed in club soda with a squeeze of Meyer lemon.
HAPPY INDEPENDENCE DAY TO EVERYONE!!!!
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