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Recipe: Seward-made Sweet Spanish Sausage

Our Sweet Spanish Sausage is based on a traditional Catalan sausage—called Butifarra Dulce. It’s popular during the winter holiday season, with flavors reminiscent of egg nog or mulled wine that are only enhanced by the traditional cooking method of poaching in water or sweet wine with cinnamon and lemon zest.

This sausage features pork and honey from Community Foods producers Peterson Craftsman Meats and The Beez Kneez, as well as sherry, heavy cream, salt, black peppercorn, grains of paradise, lemon zest and sweet cinnamon. Seward-made Sweet Spanish Sausage pairs well with caramelized apples, polenta, braised kale and chickpeas and Tortilla Española.

Grab yours at Seward Co-op to celebrate the season. Here’s how we prepared ours:

2 Seward-made Sweet Spanish Sausage links
2 firm, tart local apples (cut into large wedges)
1/2 c. honey
2 strips lemon peel
1 stick cinnamon
1 c. sweet wine (juice or apple cider works, too, but you may want to cut down the amount of honey so it’s not overly sweet)
1/2 c. water

In a sauce pan, saute sausage and apple wedges in butter, 2-3 minutes a side, until browned. Remove sausage and apples to separate bowls for later use. Add honey to the sauce pan used for sausage and apples. Add lemon peel, cinnamon, wine and water. This may sputter a bit so use caution. Whisk or swirl to incorporate the honey and wine together. Bring to a bare simmer.

Add the sausage back to the sauce pan and cook 15-20 minutes. You want the liquid to reduce by about half. Flip the sausages occasionally to cook evenly.

Plate with sausage cut on bias. Add browned apple wedges and pour honey/wine mixture over the top. Can be served atop polenta (pictured) or braised kale.

Seward-made Sausage
Seward Co-op’s in-house Sausage team crafts Seward-made sausages, meatloaf, meatballs and pâté with premium ingredients from local Community Foods producers like The Beez Kneez, Whetstone Farm and Peterson Craftsman meats. The department works to be a sort of extension of our whole carcass butchery program—by expanding our charcuterie offerings and making use of everything our farmers and ranchers have to offer. Find Seward-made products in Seward Co-op stores now.

New Seward-made Items in Stores

Our staff works hard year-round to make great food for our owners and shoppers. Seward employees bring new ideas and recipes to the Seward Co-op Creamery Café production kitchen, so what’s in stores is always fresh and fits the season.

Look for these and other new Seward-made items this winter.


Garlic Kielbasa
Seward-made Garlic Kielbasa is half beef, half pork and features local Community Foods producer Peterson Craftsman Meats in Osceola, Wisconsin. In Poland, the sausage is known as wiejska, which means rural. Paprika and marjoram give classic kielbasa flavor to ours. It’s smoked hot over cherry and hickory wood. Pair with scalloped potatoes, cabbage, stew, sauerkraut and onions.

Swedish Potato Sausage
Yukon Gold potatoes make this Scandinavian holiday sausage light and fluffy. In Sweden, it’s known as potatis korv and is cooked by poaching the links and then browning lightly in butter. The Swedish Potato Sausage is crafted using pork from local Community Foods producer Peterson Craftsman Meats in Osceola, Wisconsin. The sausage is seasoned mildly with white pepper, nutmeg and bay leaf—and pairs with casserole, stew, pickled herring and sauteed mushrooms.

Sweet Spanish Sausage
Launching Dec. 15, this traditional Catalan sausage—called Butifarra Dulce—is popular during the winter holiday season. The flavors are reminiscent of egg nog, only enhanced by the traditional cooking method of poaching in water or sweet wine with cinnamon and lemon zest. This sausage features pork and honey from Community Foods producers Peterson Craftsman Meats and The Beez Kneez, as well as sherry, heavy cream, salt, black peppercorn, grains of paradise, lemon zest and sweet cinnamon. Pair with caramelized apples, polenta, braised kale and chickpeas and Tortilla Española.

Haggis Sausage
Enjoy a taste of Robert Burns Day (Jan. 25) with haggis, the national dish of Scotland that inspired this limited-run sausage. Serve with turnips and potatoes—or roasted carrots from Featherstone Farm, a local Community Foods producer in Rushford, Minnesota.


Caramel Shortbread
Our bakery staff whipped up this twist on a popular crunchy caramel candy bar. Seward-made Caramel Shortbread is sweet and rich, with buttery caramel and dark chocolate on a tender crust and garnished with toasted pecan and finishing salt. The dairy, flour and chocolate are sourced from Community Foods producers.

Chocolate Hazelnut Biscotti
This might as well be called the Community Foods biscotti, as the chocolate, flour and butter used to make it are from vendors who are part of the program. It’s rich, nutty and chocolatey (of course), with hints of toasted hazelnut, coffee and spice. Dip in a coffee or an Egg Nog Latte—both available at the Deli counter right by the baked goods.

Grab & Go

Mushroom Stroganoff
With 19th-century Russian origins, stroganoff has become a tradition in Minnesota. Ours is rich, creamy and well-seasoned and includes ingredients sourced primarily from Community Foods vendor Co-op Partners Warehouse and Albert’s Organics: shiitake mushrooms, vegetable stock, bow tie pasta, white wine, sour cream, all-purpose flour, butter, garlic, salt, yellow onion, thyme and black pepper.

Vegan Mac and “Cheese”
A comfort food favorite made without the ingredient that is its namesake. Ace Fox, production shift lead, perfected the recipe at home before introducing it to Grab & Go. “It’s made with a combination of soaked cashews, coconut milk, boiled vegetables and nutritional yeast, which gives it the creamy texture that people might miss about cheese,” Ace said. “It’s a great alternative for those of us who don’t consume dairy.” Local Community Foods producer Heartbeet Farm in Zumbro Falls, Minnesota, provides the carrots and potatoes for this recipe.

Recipe: Strawberry Rhubarb Mocktail with Kombucha

Cool off with a refreshing mocktail featuring GT’s Kombucha, La Croix and rhubarb from our friends at the Hmong American Farmers Association (on sale). Hooch your booch with our Strawberry Rhubarb Mocktail as a base. Recipe inspired by Recipe Redux.

Step 1: Make fruit syrup
3 stalks of Hmong American Farmers Association rhurbarb
3/4 container of strawberries
sweetener (we used ¼ cup turbinado sugar)
zest + juice of 1 lime
1/4 cup water
1 tsp. vanilla

Chop rhubarb and cut strawberries. Combine rhurbarb, sweetener, lime zest and juice, and water in a small saucepan. Simmer with the lid on for a few minutes. Once the fruit starts to reduce, remove the lid and simmer until the fruit is soft and mashable. Use a strainer to separate the juice from the mashed rhubarb and strawberry. Use the syrup for your mocktail. Use the leftover fruit like a compote on breakfasts or desserts.

Step 2: Mix your mocktail
GT’s Kombucha (We used Lemonade)
Muddled strawberries
Lime juice
La Croix Pure Sparkling Water
Garnish (We used a lime slice)

Customize and mix to your liking, using your favorite GT’s Kombucha and La Croix flavors. Follow us on Facebook, Instagram or Twitter for inspiration. Enjoy!

Guide to Winter Squash

Not sure what to do with all the gorgeous winter squash in Produce? National Co-op Grocers has compiled descriptions of common varieties, as well as some handy tips for selecting the right squash for you and plenty of delicious squash recipes you’ll love.

General selection tips
Winter squash are harvested late summer through fall, then “cured” or “hardened off” in open air to toughen their exterior. This process ensures the squash will keep for months without refrigeration. Squash that has been hurried through this step and improperly cured will appear shiny and may be tender enough to be pierced by your fingernail. When selecting any variety of winter squash, the stem is the best indication of ripeness. Stems should be tan, dry, and on some varieties, look fibrous and frayed, or corky. Fresh green stems and those leaking sap signal that the squash was harvested before it was ready. Ripe squash should have vivid, saturated (deep) color and a matte, rather than glossy, finish.

This forest green, deeply ribbed squash resembles its namesake, the acorn. It has yellow-orange flesh and a tender-firm texture that holds up when cooked. Acorn’s mild flavor is versatile, making it a traditional choice for stuffing and baking. The hard rind is not good for eating, but helps the squash hold its shape when baked.

Selection: Acorn squash should be uniformly green and matte—streaks/spots of orange are fine, but too much orange indicates over ripeness and the squash will be dry and stringy.
Best uses: baking, stuffing, mashing.
Other varieties: all-white “Cream of the Crop,” and all-yellow “Golden Acorn.”

Blue Hubbard
Good for feeding a crowd, these huge, bumpy textured squash look a bit like a giant gray lemon, tapered at both ends and round in the middle. A common heirloom variety, Blue Hubbard has an unusual, brittle blue-gray outer shell, a green rind, and bright orange flesh. Unlike many other winter squashes, they are only mildly sweet, but have a buttery, nutty flavor and a flaky, dry texture similar to a baked potato.

Selection: Choose a squash based on size—1 pound equals approximately 2 cups of chopped squash (tip: if you don’t have use for the entire squash, some produce departments will chop these into smaller pieces for you).
Best Uses: baked or mashed, topped with butter, sea salt, and freshly ground black pepper.
Other varieties: Golden or Green Hubbard, Baby Blue Hubbard.

These squash are named for their peanut-like shape and smooth, beige coloring. Butternut is a good choice for recipes calling for a large amount of squash because they are dense—the seed cavity is in the small bulb opposite the stem end, so the large stem is solid squash. Their vivid orange flesh is sweet and slightly nutty with a smooth texture that falls apart as it cooks. Although the rind is edible, butternut is usually peeled before use.

Selection: Choose the amount of squash needed by weight. One pound of butternut equals approximately 2 cups of peeled, chopped squash.
Best uses: soups, purees, pies, recipes where smooth texture and sweetness will be highlighted.

This oblong squash is butter yellow in color with green mottled striping in shallow ridges. Delicata has a thin, edible skin that is easy to work with but makes it a poor squash for long-term storage; this is why you’ll only find them in the fall. The rich, sweet yellow flesh is flavorful and tastes like chestnuts, corn, and sweet potatoes.

Selection: Because they are more susceptible to breakdown than other winter squash, take care to select squash without scratches or blemishes, or they may spoil quickly.
Best Uses: Delicata’s walls are thin, making it a quick-cooking squash. It can be sliced in 1/4-inch rings and sautéed until soft and caramelized (remove seeds first), halved and baked in 30 minutes, or broiled with olive oil or butter until caramelized.
Other varieties: Sugar Loaf and Honey Boat are varieties of Delicata that have been crossed with Butternut. They are often extremely sweet with notes of caramel, hazelnut, and brown sugar (They’re delicious and fleeting, so we recommend buying them when you find them!).

Heart of Gold/Festival/Carnival
These colorful, festive varieties of squash are all hybrids resulting from a cross between Sweet Dumpling and Acorn, and are somewhere between the two in size. Yellow or cream with green and orange mottling, these three can be difficult to tell apart, but for culinary purposes, they are essentially interchangeable. With a sweet nutty flavor like Dumpling, and a tender-firm texture like Acorn, they are the best of both parent varieties.

Selection: Choose brightly colored squash that are heavy for their size.
Best uses: baking, stuffing, broiling with brown sugar.

Kabocha (Green or Red)
Green KabochaKabocha can be dark green with mottled blue-gray striping, or a deep red-orange color that resembles Red Kuri. You can tell the difference between red Kabocha and Red Kuri by their shape: Kabocha is round but flattened at stem end, instead of pointed. The flesh is smooth, dense, and intensely yellow. They are similar in sweetness and texture to a sweet potato.

Selection: Choose heavy, blemish free squash. They may have a golden or creamy patch where they rested on the ground.
Best Uses: curries, soups, stir-fry, salads.
Other varieties: Buttercup, Turban, Turk’s Turban.

Pie Pumpkin
Pie pumpkins differ from larger carving pumpkins in that they have been bred for sweetness and not for size. They are uniformly orange and round with an inedible rind, and are sold alongside other varieties of winter squash (unlike carving pumpkins which are usually displayed separately from winter squash). These squash are mildly sweet and have a rich pumpkin flavor that is perfect for pies and baked goods. They make a beautiful centerpiece when hollowed out and filled with pumpkin soup.

Selection: Choose a pie pumpkin that has no hint of green and still has a stem attached; older pumpkins may lose their stems.
Best uses: pies, custards, baked goods, curries and stews.

Red Kuri
These vivid orange, beta carotene-saturated squash are shaped like an onion, or teardrop. They have a delicious chestnut-like flavor, and are mildly sweet with a dense texture that holds shape when steamed or cubed, but smooth and velvety when pureed, making them quite versatile.

Selection: Select a smooth, uniformly colored squash with no hint of green.
Best Uses: Thai curries, soups, pilafs and gratins, baked goods.
Other varieties: Hokkaido, Japanese Uchiki.

These football-sized, bright yellow squash are very different from other varieties in this family. Spaghetti squash has a pale golden interior, and is stringy and dense—in a good way! After sliced in half and baked, use a fork to pry up the strands of flesh and you will see it resembles and has the texture of perfectly cooked spaghetti noodles. These squash are not particularly sweet but have a mild flavor that takes to a wide variety of preparations.

Selection: choose a bright yellow squash that is free of blemishes and soft spots.
Best uses: baked and separated, then mixed with pesto, tomato sauce, or your favorite pasta topping.

Sweet Dumpling
These small, four- to-six-inch round squash are cream-colored with green mottled streaks and deep ribs similar to Acorn. Pale gold on the inside, with a dry, starchy flesh similar to a potato, these squash are renowned for their rich, honey-sweet flavor.

Selection: pick a smooth, blemish-free squash that is heavy for its size and is evenly colored. Avoid a squash that has a pale green tint as it is underripe.
Best uses: baking with butter and cinnamon.

Miscellaneous Varieties
At some food co-ops, farmer’s markets, and apple orchards in the fall you may encounter unusual heirloom varieties of squash that are worth trying. If you like butternut, look for Galeux D’eysines, a rich, sweet and velvety French heirloom that is large, pale pink, and covered in brown fibrous warts. You might also like to try Long Island Cheese squash, a flat, round ribbed, beige squash that resembles a large wheel of artisan cheese.

If you prefer the firmer, milder Acorn, you might like to try long Banana or Pink Banana squash. If you like a moist,dense textured squash (yam-like), try a Queensland Blue or Jarrahdale pumpkin. These huge varieties are from Australia and New Zealand, respectively, and have stunning brittle blue-green rinds and deep orange flesh. Both are good for mashing and roasting.

Gear Up for the Fourth and Save

It’s time for party prep—and some major savings on Fourth of July favorites! We’ve marked down select items, perfect for your holiday barbecue or just cooling off during the summer heat this weekend (Freezie Pops, anyone?). From avocados to watermelon, sauerkraut to meatless sausages, everything you need to gear up and party down is available for less Friday, June 29, 2018, through Sunday, July 1, 2018. Check out all the great deals below and get shopping!

Watermelons $0.49/lb. (reg $0.99/lb.)
from California

Avocados $3.99/lb. (reg $4.99/lb.)
from Mexico

Corn $0.99/ea. (reg $1.49/ea.)
from Florida/Georgia

Grassland Butter $3.69 (reg $4.29)

Wedge Buns
• Hot Dog Buns $2.19 (reg $2.79)
• Burger Buns $3.49 (reg $4.49)
• Brat Buns $3.49 (reg $4.49)

Field Roast Meatless Sausages $4.79 (reg $5.79)

Field Roast Hot Dogs $4.79 (reg $6.29)

DeeBees Freezie Pops 2 for $7 (reg 1 for $5.99)

Alden’s Ice Cream $5.99 (reg $8.49)

Boca Burgers and Chicken Patties $3.99 (reg $4.79)

Santa Cruz Lemonades 2 for $3 (reg 1 for $2.99)

Woodstock Condiments
• Ketchup $1.99 (reg $2.99)
• Yellow Mustard $1.99 (reg $2.99)
• Dijon Mustard $1.99 (reg $3.29)
• Sweet Relish $3.69 (reg $5.99)
• Bread Butter Pickles $3.69 (reg $5.99)
• Baby Dill Pickles $4.39 (reg $6.99)
• Sliced Dill Pickles $3.69 (reg $5.29)
• Sauerkraut $2.99 (reg $4.79)
• Squeeze Mayo $2.99 (reg $5.29)
• Soy Mayo $3.69 (reg $5.99)
• Kosher Dill Spear Pickles $3.69 (reg $5.99)

Support GMO Labeling, Join us June 2 at Birchwood Cafe

Join Seward Co-op, Birchwood Cafe and others for a fabulous five-course meal in Birchwood Cafe’s community room on Thursday, June 2! Current Birchwood Boost partner Right to Know Minnesota (RTK-MN) and folks from the Copper River Watershed Project, along with Seward Community Co-op staff (a RTK-MN coalition member!) are participating in an inspiring and delicious evening in support of GMO labeling.

Birchwood Boost supports local non-profits whose work aligns with Birchwood Cafe’s “Good Real Food” values, very much like Seward Co-op’s SEED program.

Birchwood chef Marshall Paulsen and chef Adam Vickerman (formerly of Levain) from the co-op’s Friendship store have planned a five-course menu, including fresh, wild-caught Alaskan salmon. Each course will be paired with sustainable wines and locally made hard cider.

Doors will open at 6:30 p.m., with dinner starting at 7 p.m. The evening begins with a garden reception among seasonal plantings outside the Birchwood’s community room. Between courses, we’ll hear from Kristin Carpenter, executive director of the Copper River Watershed Project, about the importance of wild-caught versus farmed salmon. We’ll also learn about GMO labeling efforts at the state and national level from representatives from Right to Know MN. Ticket proceeds go to both Right to Know MN and the Copper River Watershed Project—the evening is a double boost in support of GMO labeling!

Purchase tickets for June 2 dinner at Eventbrite. Salmon provided by Copper River Watershed Project! Ticket price includes drink pairings with each course.

Dinner Menu

Smoked Alaskan Salmon
Onion and caper bread, preserved lemon dill butter

Whipped Salmon Mousse
Grilled romaine, watercress, anchovy radish vinaigrette, fancy olives, pickled fiddlehead ferns, parmesan, grilled focaccia

Salmon Chowder
Spring parsnips, onion, nettles, ramp pesto

Copper River Sockeye Salmon
Lentils du puy, charred asparagus ragout, morels, watercress salad

Pistachio and Rhubarb Frangipane
Basil whipped cream

Produce at its Peak: Late-summer Offerings

Blue Fruit Farm
This year we began working directly with Blue Fruit Farm (Winona, Minn.) to bring us a selection of berries and fruits unavailable elsewhere on the market. Earlier this season, they brought us black currants and, in the next few weeks, we will be receiving a few deliveries of aronia berries and elderberries.

Native to North America, the aronia berry (chokeberry) is the most recent antioxidant rich superberry to create a stir. Higher in polyphenolic compounds and anthocyanin than blueberries or cranberries, the aronia berry has become one of the highest ranked foods for its health benefits.

Aronia berries may be eaten raw, but cooking tempers the tartness of the berry and softens its often tough skin. Substitute aronia berries for any recipe that calls for blueberries or currants.

To make aronia berry jam, place a pound of aronia berries in a saucepan, cover with water and the juice of one lemon. Cook on medium to low heat for 20–30 minutes or until they soften. Chop up a large tart apple (try any of Hoch Orchards’ summer apples) with the skin on. Place in a separate saucepan with a little water until it cooks down. Strain out the solids through a sieve and set aside. A little at a time, add ¾ cup of sugar and stir until it is fully incorporated before adding the apple pulp (apple provides the pectin that aronia berries lack). Bring the mixture to a boil until thickened (about 15 minutes). Store in a jar and refrigerate.

Elderberries are another native North American berry. Raw elderberries are quite astringent and contain a small amount of a poisonous alkaloid. Cooking transforms the taste and destroys the harmful alkaloid. Elderberries are high in vitamins A, B, and C and are a powerful immune booster.

Blue Fruit elderberries will be sold on the stem. To remove the berries from the stem, freeze them and the berries will easily separate from the stem.

Elderberries make delicious jams and sauces. Boiled down with ginger, cloves, and cinnamon and fortified with honey, an elderberry syrup is a natural remedy for the cold and flu.

Summer Squash
About this time of year, summer squash is a production powerhouse. Each week we bring in hundreds of pounds of green zucchini, yellow squash, zephyr squash, and patty pan squash from Wisconsin Growers Cooperative (Mondovi, Wis.) and even more green zucchini from Featherstone Farm (Rushford, Minn.).

For tender, delicately flavored summer squash, select firm, unblemished, and smaller fruits (under 6 inches in length). Store unwashed in a plastic bag in the crisper for up to four days, and wash before use. Most of the nutritional value is in the skin, so avoid peeling.
Summer squash is commonly a supporting flavor and texture added to sauces (think ratatouille) or sweet quick breads or muffins. When prepared well, however, summer squash can shine as the main ingredient both cooked and raw.

For a quick poached summer squash, slice two small patty pan squash thinly and place in tin foil with a tablespoon of butter, a splash of dry white wine, a clove of crushed garlic, a few sprigs of thyme, and a generous sprinkle of salt and pepper. Close the foil and place on a grill or in the oven for 10–15 minutes or until the package is fragrant and the squash is tender but not soft.

On hot days when I am loath to either heat up the kitchen or eat warm food, I have also been enjoying a marinated zucchini salad using a mixture of small green zucchini and yellow (or zephyr) squash. Using a peeler, create thin slices of the squash, salt layer by layer, and set aside for 15–20 minutes. In the meantime, mix three tablespoons olive oil, three tablespoons lemon juice, and a clove or two of crushed garlic. Rinse the zucchini and drain excess moisture. Add the dressing and allow to marinate for a few hours. Just before serving, toss with a mixture of chopped chives, basil, mint, and parsley; add salt and crushed red pepper to taste.

Local Peaches
This year has been an outstanding year for stone fruit all around. We have now received a few deliveries of peaches grown by Jim and Crystal Barnard on orchards in Wisconsin and Michigan, and the quality and flavor are excellent. In addition to yellow peaches, Jim has brought small amounts of donut peaches. These smaller, flat peaches tend to have thinner, less fuzzy skin with a sweeter flesh, sometimes with almond notes.

For those looking for cases for preserving, these will be available for a limited time. We are offering a case deal, but unlike other years with abundant seconds (blemished fruit), these will mostly be first-quality peaches due to the health of this year’s crop.

Produce at its Peak

Spring is moving quickly this year. Availability lists from local farms have been getting longer each week with the help of greenhouses and warm, wet weather giving plants a little boost.

We’ve already had a few deliveries of green and red tomatoes from Wisconsin Growers Co-operative (Mondovi, Wis) which taste more like summer than early spring. Rhubarb, scallions, and bunched radishes are reliably locally grown. And each week more varieties of bunched fresh herbs arrive – tarragon, chives, garlic chives, mint, and lemon balm are just the first of many that will be available throughout the growing season.

Our selection of local bulk greens has also become more diverse and delicious with a bin each of Heartbeet Farm’s (Zumbro Falls, Minn) arugula and a spicy mix of baby arugula, mizuna, and mustard greens offered alongside local spring mix and spinach. Heartbeet has also been delivering limited quantities of rainbow chard and we received our first delivery from Featherstone Farm (Rushford, Minn) the first week of June with beautiful heads of romaine, green, and red leaf lettuce.

Multiple local growers have been keeping us in steady supply of asparagus and in the past few weeks have received deliveries of tangy, citrusy French sorrel from Garden Farme (Ramsey, Minn).

After months of citrus, the fruit selection is becoming more interesting as well. We are often cautious when stone fruit arrives as the first taste can set the tone for the entire season. If the first fruits are mealy and bland, folks might be apprehensive to make a repeat purchase. Luckily, this year the early harvests have been delightful – the nectarines in particular, both yellow and white, are fragrant with a rich, honeyed flavor and smooth, juicy flesh.

This time of year it is easy to build salads. A recent favorite of mine starts with a base of Heartbeet spicy salad mix. Add thinly sliced radishes and scallions, roughly torn leaves of mint and fava beans (shelled, blanched, and skins removed). Shave on a few slices of pecorino and finish with a drizzle of olive oil, a squeeze of lemon, and a sprinkle of flaky salt and freshly ground pepper.

I have also been enjoying a composed salad of asparagus, blanched and refreshed, tossed in a sorrel infused butter, topped with a poached egg, and garnished with finely chopped sorrel and tarragon.

While nectarines are delicious eaten out of hand or in a dessert, they can also really star in a savory salad – especially when grilled. Halve yellow nectarines, brush with olive oil, and place flesh side down on the grill. Cook for 2-3 minutes on each side. Toss spring mix or arugula in a honey mustard vinaigrette (teaspoon honey, teaspoon Dijon mustard, teaspoon white wine vinegar, ½ cup olive oil, salt, pepper – taste and adjust), add toasted sliced almonds, crumble on feta or goat cheese, then place the grilled halves on top and finish with flaky sea salt and freshly ground pepper.