SEEN IN THE NEWS
PESTOS WITH PANACHE RETURNS TO THE SOWA FOOD & PRODUCE MARKET
It’s that time of year again! Temperatures are warming up; flowers are in bloom & fresh produce is growing & in season at New England’s Farmer’s Markets!
I’m thrilled to announce, that for the second year, Pestos with Panache is participating in SoWa Open Market, located in the South End of Boston, MA.
Pestos With Panache experienced an overwhelmingly successful novice season, so much so, that we’ve decided to increase our participation in SOWA’s 2011 season. The SoWa Open Market is Boston’s original Indie Art & Design Show with food purveyors that purport that same level of Indie creativity for the palate!!
Pestos With Panache is scheduled to participate in SOWA marketplace all weekends through October 31st, with the exception of Memorial Day Weekend. SoWa Open Market Food & Produce Market is located at 500 Harrison Ave in the South End of Boston. Check out directions provided by SoWa Open Market here. Our booth hours are Sunday’s,10:00am-4:00pm.
We look forward to seeing you taste our “Pestos…..Like You’ve Never Imagined”!
WILLOW BIRD BAKING THINKS OUT OF THE BOX WITH PESTOS WITH PANACHE
“Pestos with Panache by Lauren has all-natural, preservative free products. The pestos keep well in the freezer for up to two years and the company boasts a number of zany, creative flavors”
“The Fig & Gorgonzola Pesto, though, was deep and delicious, and I can’t wait to try some of the other fruity flavors. I can imagine lots of creative uses for them, including (of course) palmiers!”
Read the full review and get Willow Bird Baking’s recipe for Heart-Shaped Palmiers with Pestos with Panache here.
FUN AND FEARLESS IN BEANTOWN GETS CREATIVE WITH PESTOS WITH PANACHE
“I sliced up two boneless chicken breasts into chicken finger size and marinated it with half a tin of Pestos with Panache’s Fabulous Fig and Gorgonzola pesto and a few tablespoons of olive oil…The chicken was so flavorful from the sweet fig and tangy gorgonzola pesto. The chicken was so moist and it was the perfect simple dinner for a Monday night.”
To read more check our Fun and Fears in Beantown’s Blog: http://funandfearlessinbeantown.blogspot.com
WE ARE NOT MARTHA FALLS IN LOVE WITH PESTOS WITH PANACHE!
“I wasn’t sure how the pesto would do in the oven and while it did brown up quite a bit, it was delicious. Perfect for dipping. I think I want to spread the fig and gorgonzola pesto on everything. Welcome to my life, Pestos with Panache! Please stay for a while.”
Read more at Wearenotmartha.com
FUN AND FEARLESS IN BEANTOWN’S PUMPKIN AND CHILPOTLE TURKEY CALZONE
“Last week, I felt like I was in a cooking rut. I rummaged through my freezer and I found a tin of Pumpkin Chilpotle Pesto that I purchased from Pestos with Panache at the Boston Food Truck Festival this past summer. I also found a package of lean ground turkey in the freezer. Using these two ingredients as a base, I decided to make a pumpkin and chilpotle turkey calzone. I de-thawed the ground turkey and the tin of pesto in the fridge. I then gathered up my ingredients – a jalapeno pepper, a log of goat cheese, one medium-sized onion and pizza dough.”
PESTOS WITH PANACHE PROVES PESTO CAN BE FASHIONABLE
“My latest sample was sent from the lovely Lauren. (I could just tell she was lovely, plus her picture didn’t hurt). She has a pesto company, Pestos With Panache and she’s not kidding with that name – she makes some really interesting flavors, like Prosciutto & Smoked Almond Pesto and Succulent Strawberry Pesto.
And then there’s the packaging. It’s so attractive. The pesto comes in cans with modern, sleek-looking labels and you just feel that if you use this pesto, you too will be modern and sleek. (We can always dream.)
Lauren sent me a couple to try and, boy, am I glad she did.”
Read the rest from Sue Gordon from Food Network Musings Here: http://foodnetworkmusings.blogspot.com/2010/11/can-pesto-be-fashionable-these-are.html
PESTOS WITH PANACHE GETS GREAT MARKS ON YELP.COM!
“‘Pestos With Panache’ is one of the best kept secrets in creating a signature dish whether it be a pasta w/ blueberry pesto or a chicken breast grilled with pumpkin chilpotle pesto.” – Joseph L.
Read the rest of the review here: http://www.yelp.com/biz/pestos-with-panache-new-york
FOOD TO RUN FOR LOVES PESTOS WITH PANACHE!
Check out the egg, cheese, bacon and Prosciutto and Smoked Almond pesto sandwich, Stuffed Acorn Squash with Proscuitto Smoked Almond Pesto Chicken, Kale, Chickpeas and Cheese and Pumpkin Pesto Chicken Pizza with the Chilpotle Pumpkin Pesto
GOOD COOK DORIS CAN’T GET ENOUGH OF PESTOS WITH PANACHE
“From the freezer I pulled out at tin of Pestos with Panache’s Succulent Strawberry Pesto. I’ve enjoyed corresponding online with the pesto maker, Lauren, and had a chance to meet her in person at the SoWa Market earlier this summer. The strawberry pesto isn’t sweet – it’s a fabulous traditional pesto with the addition of bright red strawberries”
Check Out Good Cook Doris’ Pizza with Panache Recipe using Succulent Strawberry Pesto: http://www.goodcookdoris.com/2010/08/pizza-with-panache.html
A few weeks ago I was a lucky winner of some delicious pesto courtesy of one of my favorite food bloggers, Alicia at The Clean Plate Club Blog. Lauren from Pestos with Panache was nice enough to let me pick my choice of the tasty flavors to try. I’ve been really into spicy chocolate recently, so I chose the Decadent Dark Chocolate & Ancho Chili Pesto. According to their website:
‘Decadent Dark Chocolate & Ancho Chile Pesto marries some of the New World’s flavors—70% dark chocolate, ancho chilies, clove and vanilla—with the Old World’s fresh basil Genovese pesto. Hovering in the background is just a touch of smoky cumin to form a truly complex flavor.’”
Check Out Good Cook Doris’ Slow Braised Beef with Decadent Dark Chocolate and Ancho Chile Pesto: http://www.goodcookdoris.com/2010/05/slow-braised-beef-delicious-combination.html
BROOKLYN EXPOSED DINES IN WITH PESTOS WITH PANACHE
“Pesto is an Italian sauce derived from the word “peste” meaning to crush—referring to the sauce’s crushed herbs and garlic. Traditionally mixed with a mortar and pestle, pesto usually consists of basil, garlic, salt, olive oil, cheese and pine nuts. While pesto is most often associated with pasta dishes, pesto can also be added to sandwiches, potatoes, or on meats like beef and fish.
If you are a pesto fan, you’ll enjoy a great pesto find – Pestos With Panache by Lauren. Lauren has created six pesto varieties that come packaged in frozen cans to maintain freshness. Flavors include: “Fabulous Fig & Gorgonzola,” “Decadent Dark Chocolate & Ancho Chile,” “Pumpkin Chipotle,” “Prosciutto and Smoked Almond,” “Bangin’ Blueberry,” and “Succulent Strawberry.” Lauren’s website is full of recipes to try.”