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Beet Salad with Chevre & Tangerine Agrumato

A delicious and colorful salad for the summer, or whenever you need to feel like it's summer.


  • 4 cups roasted beets (if you don't need the hassle, you can buy them roasted & peeled nowadays)
  • 1/2 cup-3/4 cup of fresh goat cheese, crumbled
  • Tangerine Agrumato
  • salt and pepper
  • fresh tangerine (optional)


Gently toss the roasted beets with the crumbled goat cheese and a good 1/4 cup of the Tangerine Agrumato. Season with salt & pepper, a squeeze of tangerine juice, and top with tangerine zest.

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Lemon Pepper Tuna Cakes

This recipe uses a boiled potato, but you can absolutely use leftover mashed potatoes.

This recipe makes 8 cakes, but you could make them smaller and serve as an hors d'oeuvres.



In a small saucepan, cover the potato in water and bring to a boil. Cook for 8 - 10 minutes or until the potato is completely cooked. Drain and allow to cool.

In a large bowl, mash the potato. Combine the tuna, beaten eggs, Agrumato, 1/4 cup of the breadcrumbs, the parsley and 1/2 teaspoon of the lemon pepper salt. When completely combined, form into 8 even cakes. The cakes should be about 2 inches wide and 1/2 inch thick.

In a small bowl, combine the remaining bread crumbs and lemon pepper salt. Coat each cake completely in the breadcrumbs and set aside.

In a nonstick saute pan, heat 2 tablespoons of the olive oil and when hot, cook 4 cakes at a time until browned and crispy, about 3 minutes per side. Flip and cook on the other side. Keep warm while you cook the second batch.


Agrumato Citrus Oil Trio from Medi Terranea


The Lemon Agrumato is very bright and clean with a vivacious lemony zing. The Tangerine Agrumato has great depth; sweet and fruity with a slightly bitter finish. The Lemon and Herb Agrumato is the most robust of the three with a wonderful clean citrus quality and herbaceousness. You'll recieve one 200 ml bottle of each and discover your favorite ways to enjoy them all!

About the Producer:
On the eastern coast of Italy, where soft sand meets the rolling waves of the Adriatic Sea, Lino and Francesco Ricci create an extraordinary product usually reserved for friends and family. At the end of each olive harvest, fresh, whole citrus fruits are pressed with olives to make an oil with vibrant and delicious flavors. The most common way of flavoring oils is to infuse, letting the oil and flavoring sit together. This technique gives a less complex, one dimensional flavor. When you open a bottle of Agrumato, the aroma reveals the extra attention that goes into this oil.

200 ml
Medi Terranea
$69.00 (Currently Sold Out)


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