Padron PlantsPadrón Pepper plants have just arrived! Spring is in the air, and we’ve been anxiously awaiting the return of Padrón Peppers. The seeds from these plants come from Padrón in Northwestern Spain. Padrón Peppers are delicious when sautéed in olive oil until blistered and sprinkled with sea salt. Pick up your plants today at Paris-Madrid and celebrate Spring!  On sale for $5.99 each or buy 3 or more for $5 each. While supply lasts.

Spicy Lime White Chocolate Cacao Sampaka $6.99
White Chocolate with Spicy LimeCacao Sampaka, made in Barcelona, aims to revive the rich chocolate culture of Spain. The company makes it their mission to select quality ingredients and promote sustainable practices that improve the livelihoods of cocoa farmers in their communities. This bar is made from cocoa butter, lime, and cayenne, resulting in a smooth, creamy chocolate with a hint of tanginess and cayenne spice. The attractive packaging, inspired by the Gaudi tiles, make this chocolate a gift worthy treat!

Espelt Vinagre de Garnatxa $19.99Espelt Garnatxa Vinegar
This Spanish red wine vinegar is made from Garnatxa wine and is aged in French oak barrels for 12 months. The Espelt vinegar is quite aromatic, with violet, plum, and dark fruit flavors. Its sweetness is balanced by bright acidity that will complement a wide range of meals. Use this as a dressing for salads, a marinade for red meats, or drizzled over roasted vegetables. A versatile and absurdly delicious vinegar!


Recommended: Three Impressive Reds under $15!

Chateau Pesquie Terrasses 2015 $12.99
Chateau Pesquie 2015“A smoking good 2015 that readers should snatch up is the 2015 Cotes du Ventoux Cuvee des Terrasses, which is 60% Grenache and 40% Syrah that’s aged in a combination of two- to four-year-old barrels and foudres. Medium to full-bodied, polished, silky and with no hard edges, it has classic Southern Rhone notes of Provencal spices, garrigue, licorice and ripe black raspberries. Buy a case and drink bottles over the coming 5-6 years.” 92 points Wine Advocate

Guindon Coteaux d’Ancenis Gamay 2016 $9.99
A bright and light red that pairs well with salmon or shellfish. Low in alcohol (12%), Coteaux d’Ancenis can be served slightly chilled. Farmed with lutte raisonnée viticulture, it shows a purity of red tree fruit flavors and savory elements.  Dry on the palate and delicate, this tasty bistro wine pairs well with any rich foodsGamay and Pinot Noir

Idiart Pinot Noir 2016 $10.99
Young winemaker Nicolas Idiart crafts wines in three distinct zones of the Loire. He rents vineyards on long-term contracts and makes his wines in a friend’s cellar, to keep his costs as low as possible. His 2016 Pinot Noir is a pure expression of the grape. Aged in neutral oak for 8 months, it offers up juicy aromas of cherry. Bright and floral with hints of mushroom and spice, this is a classic bistro wine that is delicious with charcuterie, poultry or cheese.


Baked Polenta with Cheese and Thyme
Recipe adapted from Cheese by Parragon $8.00
Serves 4Baked Polenta with Cheese

2 ½ cups water
2 ½ cups milk
1 tsp sea salt
½ tsp ground nutmeg
10 ½ oz (300g) fine Polenta
¼ cup finely grated Queso Reggianito
5 ½ oz Smoked Raclette or Young Mahon cheese, cubed
Scant 4 tbsp unsalted butter, plus extra for greasing
2 fresh thyme sprigs, leaves only
Green salad to serve

Put the water and milk in a large pan and bring to a boil over high heat. Add the salt, pepper to taste, and nutmeg, then pour in the polenta. Stirring constantly. Reduce the heat to medium and cook, stirring constantly, for an additional 25-30 minutes, or until thick and pulling away from the sides of the pan.
Remove from heat and add the reggianito cheese and half the raclette and butter. Stir until melted and well combined.
Pour the polenta onto a cold, nonstick cookie sheet, then spread out to ½ inch/1 cm thick and let cool completely. Meanwhile, preheat the oven to 400F. Grease a shallow ceramic baking dish. Using a plain cookie cutter, cut out 2-inch circles of the polenta and arrange, overlapping, in the prepared baking dish. Dice the remaining butter and cheese, then scatter over the polenta with the thyme leaves. Bake in the preheated oven for 15 minutes, or until golden and crisp. Serve with a green salad.