Timothy Pakron's Basic Cooked Beans
One of the nicest things about having a store on Main Street in Napa is that we occasionally host fun events with people we admire, so when Timothy Pakron came...
Recipes
Vegetarian
Royal Corona Beans Smothered in Pesto Sauce
Big fat creamy white beans seem to beg for fresh pesto. Use the last of this summer's basil with Royal Coronas. 2 garlic cloves 3 tablespoons toasted pine nuts (pecans...
Jeremy Fox's Yellow Eye Soup
Photo by Ed AndersonJeremy Fox’s Ubuntu was a seminal restaurant in Napa that made people rethinkvegetarian cuisine. He’s since authored a cookbook, On Vegetables: Modern Recipesfor the Home Kitchen, and...
Mississippi Vegan's Chickpea Avocado Salad
We've admired Timothy Pakron's work for years, so we were excited to see his new cookbook, Garden Variety: Plant-Focused Recipes Inspired by My Garden. His Chickpea Avocado Salad is high...
Fagioli alla Gloria
A million years ago, I took Italian lessons from a wonderful teacher named Gloria. She was very funny and yet a little reserved. I think my interest in Italian pop...
NOKOT (Uyghur Chickpea & Carrot Salad)
Recipe reprinted with permission from Silk Roads: A Flavor Odyssey with Recipes from Baku to Beijing by Anna Ansari (DK RED, 2025). From the author: "This Uyghur-inspired chickpea salad will...
Black Bean Salad with Shaved Vegetables
Recipe reprinted from The Bean Book by Steve Sando with Julia Newberry (Ten Speed Press, 2024). You’ll notice that except for the beans, this salad is all crunch. The biggest...
Emily Nunn's Kale Salad with White Beans, Green Olives, Creamy Parmesan
From Emily: "Creamy white beans, sparky olives, seeds and nuts, and a potent dressing give this dish exactly the kind of split personality I love in a salad—is it nutritious...
Garbanzo Salad with Celery, Fennel, Chorizo, and Walnuts
A pot of Garbanzos on Sunday means easy meals all week. We especially love them in salads because they stay firm and fit into any cuisine or flavor profile. This...
Raw Asparagus and Lentil Salad with Lemon, Mint, and Burrata
We used Joshua McFadden’s Six Seasons (2017) recipe for raw asparagus salad for inspiration. Well-drained lentils add texture and body to this tribute to Spring. It’s possible to do this...
Hidatsa Red Bean Salad with Celery and Lime
Hidatsa Red beans may look similar to other red beans, but the similarity stops there. It has a unique, melt-in-your-mouth texture and rich, beany taste. We like to balance out...
White Bean Salad with Italian Salsa Verde
Italian salsa verde is one of those versatile sauces that can boost almost any dish. We especially love it paired with creamy white beans and crunchy vegetables. It's endlessly adaptable,...
Loncheria Fusion Kitchen's Lentil Ceviche
Earlier this year, we celebrated the grand opening of our new downtown Napa store with catering by Felipe Lezama of Loncheria Fusion Kitchen. All the food was incredible, but these lentil...
Runner Bean and Raw Asparagus Salad
Like almost everyone else, I have been enamored with Joshua McFadden's cookbook, Six Seasons. At first I resisted. Seasonal market cooking. Really? Again? Yes, really. The story is the seasons...
Black Calypso and Cauliflower Spread on Toasted Bread
This is a smart appetizer for entertaining because you can make all the components in advance and assemble them just before your guests arrive. You could also serve this as...