November 2016

As we gear up for the big day, you are probably checking your shopping list. Come in for hostess gifts, wine, cheese and crackers, or charcuterie and deli items for easy-to-put-together appetizers and side dishes. And don’t forget our fabulous selection of fresh bulk spices and wines!

Camamelized Fig happy-holidays bulk-spices

We’ll be closed for the holiday Thursday and Friday, and will reopen on Saturday. Hope to see you then!

We wish you a delicious holiday!



Rich autumnal flavors make it the perfect salad to accompany any dinner or as a light supper on its own. It’s one of our Thanksgiving table staples!

Roasted Butternut Squash Salad with Bacon, Escarole and Pickled Figs

Serves 4-8
Prep time 10 minutes
Cook time 50 minutes
Total time 1 hour
Allergy Milk
Dietary Gluten Free, Vegetarian
Meal type Main Dish, Salad, Side Dish
Misc Gourmet
Occasion Casual Party, Thanksgiving
By author Chef Eric Lundy


  • 2-3 cups butternut squash or pumpkin (peeled and chopped into bite sized pieces)
  • 1 red onion (roughly chopped)
  • 6 thick slices best bacon (we like applewood smoked) (cut into 1” pieces)
  • 3 tablespoons Ratto’s extra-virgin olive oil
  • 1.5 teaspoons good salt (like Bitterman’s Fleur de Sel) (plus more to finish and freshly ground black pepper, to taste)
  • 2-3 sprigs fresh rosemary
  • 1 tablespoon Don Bruno Sherry vinegar (available at Ratto's)
  • 1 9 oz jar Boat Street Pickled Figs (available at Ratto's)
  • 1 tablespoon coarse grain mustard
  • 1 head escarole (washed and roughly chopped)
  • 1-2 tablespoon Ranise Extra-Virgin Lemon Olive Oil (available at Ratto's)
  • .5 cup toasted pepitas (divided)
  • Parmesan (Parmigiano-Reggiano or Argentine Reggianito) (divided)


Step 1
Preheat oven to 400 degrees
Step 2
Line a rimmed baking sheet with parchment or foil.
Step 3
Place the squash, red onion and bacon on the sheet and toss with the olive oil and then season with salt and pepper.
Step 4
Toss the rosemary sprigs on top and place in center of preheated oven.
Step 5
Roast for 35-40 minutes until the squash is golden browned on the edges and fork tender, make sure to toss a few times during cooking.
Step 6
Remove from oven and deglaze pan with vinegar. Spoon the pickled figs and mustard over squash mixture and toss to combine.
Step 7
Place the escarole in a large bowl and scrape the squash/fig mixture into the same bowl. Add half of the pepitas and half of the Parmesan and toss all together.
Step 8
Arrange onto a platter or individual serving plates. Drizzle with the lemon evoo, garnish with the remaining pepitas and Parmesan. Season to taste with additional salt and pepper and serve immediately.

White Bean Salad with Tuna, Spinach and burst Tomatoes

Serves 2-4
Prep time 20 minutes
Allergy Fish
Dietary Gluten Free
Meal type Lunch, Main Dish, Salad
Misc Gourmet, Serve Cold, Serve Hot
Occasion Casual Party
This quick and easy-to-prepare salad is perfect for a weeknight dinner or weekend lunch. All pantry items available at Ratto's.


  • 2 tablespoons Ratto's Extra Virgin Olive Oli (plus more for finishing)
  • 1 pint Grape or Cherry Tomatoes
  • 2 cloves Garlic (sliced thin)
  • Good Salt (like Bitterman's fleur de sel (yes, it makes a difference!))
  • Ground Black Pepper (freshly ground is preferable)
  • 1 jar Gourmet Pantry White Beans (rinsed and drained)
  • 1 tablespoon Dinamite Calabrian Hot Pepper Tapenade (add more if you like it spicy)
  • 1 Small red onion (or a large shallot, thinly sliced)
  • 1 lemon (zested and juiced, both reserved)
  • 5oz Baby Spinach
  • 1 can Sardanelli tuna filet in olive oil, 10.5 ounces (drained and broken into large chunks)
  • Crusty Bread (for serving)


Step 1
In a sauté pan over med-high heat, add the 2 Tbs evoo and heat for 1-2 minutes to

Step 2
Add the tomatoes and toss right away and continue to cook, tossing frequently for 1-2 minutes, just until tomatoes are just starting to burst.
Step 3
Add the garlic and toss another minute, until garlic is just starting to take on some color.
Step 4
Turn off the heat and add the white beans and tapenade to the tomatoes, toss to combine.
Step 5
Add the lemon juice and zest and season with salt and pepper.
Step 6
Put the baby spinach in a large bowl. Pour the warm bean mixture over spinach and toss to combine and slightly wilt the spinach. Add the tuna and gently fold in.
Step 7
Taste and season with additional salt and pepper if needed. Platter-set the salad and drizzle with more extra virgin olive oil and serve with crusty bread.

Try this fantastic and easy-to-prepare cauliflower dish!

Grilled Berbere Cauliflower with Tahini Sauce and Pomegranate

Serves 2-4
Prep time 35 minutes
Allergy Tree Nuts
Dietary Gluten Free, Vegan, Vegetarian
Meal type Main Dish, Side Dish, Starter
Misc Gourmet, Pre-preparable, Serve Cold, Serve Hot
Region African
By author Chef Eric Lundy


  • 1/4 cup lemon juice (plus 2 Tbs. (approx. 2 lemons))
  • 4 tablespoons unsalted butter, softened
  • 3 tablespoons Ratto's Ethiopian Berebere spice blend
  • 1 teaspoon Ratto's ground sumac
  • 2 cloves garlic, minced
  • 1.5 teaspoons good salt (like Bittermans's fleur de sel +more)
  • 1 head cauliflower (stem trimmed, leaves left intact)
  • 1/3 cup Soom premium sesame tahini
  • 2 heaped tablespoons pomegranate seeds
  • 2 tablespoons flat leaf parsley (roughly chopped)
  • 2 tablespoons toasted nuts (walnuts, pine nuts, pistachios, etc.)
  • 1 tablespoon pomegranate molasses
  • 1 teaspoon dried rose petals (lightly crushed (optional))


Step 1
In a small bowl, stir 2 tablespoons lemon juice with the butter, Berbere spice, sumac and half the garlic.
Step 2
In a large pan of boiling salted water, cook the cauliflower until the stem can be just pierced with a knife, 8 to 10 minutes. Heat a grill pan over medium-high heat. When done, remove and drain the cauliflower and transfer to a cutting board.
Step 3
Slice the cauliflower crosswise into 4-5 thick slabs. Rub the cauliflower all over with the spiced butter and transfer to the heated grill pan. Cook, turning as needed, until charred and blackened all over, about 8-10 minutes, and transfer to a serving platter.
Step 4
Meanwhile, in a small bowl, whisk the remaining 1⁄4 cup lemon juice and garlic with the 1 1⁄2 teaspoons salt, the tahini, and 3-4 tablespoons water until smooth. Drizzle the tahini sauce over the cauliflower and sprinkle with the pomegranate seeds, parsley, and nuts. Drizzle with the pomegranate molasses and sprinkle with the rose petals (if using) before serving.

*Ratto’s Berbere Spice Blend – From the eastern Horn of Africa, this complex blend of chile peppers and spices adds warmth and depth to all sorts of dishes like beans, meats, and stews, and nicely spices up standard fare like burgers, grilled chicken and roast vegetables.
Spicy, bitter, and sweet, the blend contains hot chilies, black pepper, fenugreek, ginger, cardamom, coriander, cinnamon, cloves, cumin, allspice, nutmeg, paprika, onion/garlic.