Long time readers know I’ve been a big fan of kitchen witch Dawn Hunt and her Cucina Aurora products for years. We’ve been fortunate enough to share several recipes/articles from her here on the site (Shepherd’s Pie, Spinach Quiche, and Pumpkin Cheesecake) and I got to interview her when the cookbook she contributed to and edited “Tastes From the Temple” released. My husband and I are also HUGE fans of Cucina Aurora Rosemary Oregano Infused Olive Oil. It’s great for dipping bread into and we cook chicken in it. SO GOOD!
As great as it is to read Dawn’s writing, it’s the best to see her cook and talk live. However if you’re like me and had to miss Celebrate Samhain this year (where she was presenting) and want to know what it’s like to see her live, now you can know. There is now an ongoing video series, “Making Meal Time Magic” with Dawn Hunt from Cucina Aurora. These short videos not only feature recipes, but also highlight food folklore and showcase a little bit of Dawn’s kitchen witchery. Try out Spicy Marinara Simmer Sauce:
If this video piqued your interest in Cucina Aurora you can learn more at www.cucinaaurora.com. If you’re inspired to try out some goodies while you’re there, now is a great time! Cucina Aurora is charging no shipping on orders until November 9, 2014! Enter Coupon Code WINGS at check out and enjoy free shipping on all orders. Limited to ONE use per customer. Valid only on online purchase at www.cucinaaurora.com. Offer expired November 9, 2014.
I LOVE Dawn’s oils. I got my first batch a year and a bit ago at the Faerie Festival near Binghamton (which you still have to come to some year). I got the rosemary one and also the hot pepper one, which is to die for. This last summer, I went back for more and was fortunate enough to meet Dawn in person. There was a major hug-a-thon, I’ll tell you!
I just reordered using the special 🙂
For people who want a simple and good for you fall side dish, they can do one I made for Samhain this year, that was a big hit. Take a spaghetti squash and cut it in half, scooping out the inside icky bit. (Yes, that is the technical cooking term.) Drizzle generously with Dawn’s sun-dried tomato and basil oil and some salt and pepper, and bake. OH MAN. So good.