November 15, 2016

Servings 4

Ingredients:

1 can butter beans drained
1 can cannellini beans drained
1 cucumber seeded & diced

15 cherry tomatoes sliced

1/2 cup diced Pepperoncini 

1/2 cup kalamata olives sliced & pitted
crumbled Feta cheese
1/4 cup sliced red onion

 
Dressing:


1/2 cup Orega...

November 15, 2016

Ingredients: 


• 1/3 cup Basil Infused Olive Oil
• 1/4 cup Lemongrass Mint White Balsamic
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground pepper
• One 8-pound seedless watermelon, scooped into balls with a melon baller or cut into 1 1/2-inch chunks (10 cups), ch...

November 15, 2016

Servings: Makes enough dough for 1 pie (ABOUT 6 )

TIP: The second rise is key to the finished pie’s texture; if baked too soon, the dough will be firm and too chewy. Make sure it feels floppy, with plenty of puffy air bubbles. Olive oil gives this healthy dough beautifu...

November 15, 2016

Servings: 8 
 

Tip: For optimum flavor, pick a melon that is heavy and fragrant with stem ends that yield slightly when pressed.

Ingredients:
 

• 1 medium cantaloupe
• Olive Obsession balsamic vinegar (optional)*
• Olive Obsession olive oil*
• Sea salt black Cyprus o...

November 15, 2016

Servings: Makes 4 cups


This beet salad comes from Michael Solomonov’s cookbook Zahav (Houghton Mifflin Harcourt, 2015). It's one of the best cold salads I've ever had—earthy from the salt-crusted, roasted beets, lemony and rich from the tehina sauce, and bright from th...

November 15, 2016

Serve these savory/sweet/spicy pickles with BBQ, burgers/veggie burgers, with a cheese platter or chop into cream cheese and chopped pecans for an amazing spread!

Yield: 1 cup


COOK TIME: 15 minutes TOTAL TIME: 12 hours

This recipe was adapted from one of our favorite blo...

November 15, 2016

This recipe was adapted from a beautiful post on July 24, 2012 * by joythebaker * The biscuit recipe is pretty easy, but if you don’t have the time to make them from scratch use a good box mix, like Krusteaze Buttermilk Biscuit Mix, as the base adding in the pepper and...

November 15, 2016

This easy and beautiful appetizer should be part of your repertoire all year long! Roasting fruit concentrates and deepens the sweetness of the flavors, especially when you use fruits at their peak of season ripeness. Pair this dish with a fruit forward champagne.

Yield...

November 15, 2016

Adapted from a recipe by MyMansBelly.com, this healthy and spicy roasted carrot hummus is full of exotic flavors!

Yield: 1 ½ cups:

We use a combination of ground cumin, coriander and ground fennel seed (Combined in equal parts). The lemony yogurt sauce helps to cool the...

November 15, 2016

This stunning dish comes from The Rose Café and is the creation of chef James Negroni. Serve this dish any time of day, but wow, what a special treat at brunch with a sparkling wine and balsamic spritzer!

Yield: one 9-inch tart

Ingredients:

  • 12 ounces store-bought puff...

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