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A close up of a plate of cooked spring asparagus, served with a quartered hard-boiled egg, slivers of blood orange, and chopped chives, all dressed in a Sauvignon Blanc dressing

Spring Asparagus with Blood Orange & KATZ Farm Sauvignon Blanc Dressing

This simple and versatile springtime dish can be served as a stand-alone appetizer, as a side dish with roasted or grilled chicken or spr...

Roasted Butternut Squash Soup with KATZ Farm Honey Vinegar

Roasted Butternut Squash Soup with KATZ Farm Honey Vinegar

A close up of a plate of KATZ Citrus Salad with sliced fennel, sliced endive, sliced red and orange citruses, red radishes and chopped hazelnuts

KATZ Citrus Salad with Fennel and Ricotta

Winter’s gift… citrus of all kinds… forms the basis for my addition to a Mediterranean classic. Add some fresh (whipped) ricotta, radishe...

Seared tuna steak on a bed of sweet and sour peppers (red and yellow bell peppers and red onions in a clear sauce)

Sweet-and-Sour Peppers with Rare Seared Tuna Steak

The Vinegar Professor Prep time...