It's now offering eco-friendly picnic collections.
Owners Greg O'Neill and Ken Miller are here to explain how to put together a picnic that's delicious -- and good for the planet.
Cali Chevre
- 1 six-inch French baguette
- Creamy goat cheese
- Sliced avocado
- Shaved celery
- Sliced red onion
- Almond pesto (recipe below)
Slice the baguette in half horizontally; spread a thick layer of goat cheese on your baguette, next a layer of almond pesto. Layer your sliced avocado, shaved celery and sliced red onion, close up your sandwich and enjoy!
Almond Pesto
- 1/3 cup whole blanched almonds
- 1 and 1/2 cup fresh basil
- 1 cup fresh parsley
- 4 tbsp lemon juice
- 3 large garlic cloves
- 1/2-1 tsp salt
- 5 tbsp + 2 tbsp extra-virgin olive oil (divided)
- 1/4 cup grated Parmesan cheese
Pulse the almonds in a food processor until finely ground. Add lemon juice, garlic, basil, parsley, salt and parmesan cheese; process until finely chopped.
With the food processor running, gradually add olive oil and process until smooth. Keep scraping the sides while you pulse, and add olive oil a little at a time to make a smooth pesto. Store it in an air-tight container and refrigerate.
