Olive6457
Mushroom and Potato Gratin (Scalloped Potatoes)
Using mushrooms and SOOC Mushroom & Sage Olive Oil gives this gratin a deep earthiness that enhances the buttery Yukon Gold potatoes. Savoury garlic, luxurious cream, fragrant thyme and salty Parmigiano-Reggiano cheese bring increased dimension […]
Pasta with Sausage and Asparagus
Ingredients
¾ pkg fusilli pasta
4 Tbsp Harissa Olive Oil, divided
½ pound asparagus spears, about ½ inch thick
1 small onion, chopped (about 1 cup)
3 Tbsp chopped parsley
½ pound mild sausage, casings removed
½ cup of […]
Lavender and Lemon Roasted Pears and Raspberries
Ingredients
4 pears (Bosc or Barlett), unpeeled
2 Cups fresh raspberries
2 Tbsp Eureka Lemon Olive Oil
2 Tbsp plus 1 tsp Lavender Dark Balsamic Vinegar (plus a little for drizzling on top)
1 […]
Grilled Portabello Mushroom Caps
Ingredients
2 large portobello mushroom caps
1-2 Tbsp of Harissa Olive Oil
Big Smokin’ Mama (BMKC Rub), to taste
Directions
Set your grill to high heat.
Remove the stems from your mushroom caps and place, gills […]
Grilled Chicken Kebabs with Lemon Fused Olive Oil and Oregano Balsamic
Ingredients
1/2 cup Eureka Lemon Fused Olive Oil
4 Tbsp Oregano White Balsamic Vinegar
1 tsp salt
1/2 tsp pepper
1 red bell pepper, cut into 1” pieces
1 […]
Garlic Rosemary Cauliflower Mash
Remember all those low-carb diets with the tricky yet tasteless substitutes? One of the dishes that weathered the storm is the cauliflower mash (often called “mock” mashed potatoes). Yes, fresh cauliflower is a healthy substitute […]
Peach Basil Mimosa
Ingredients
1 1/2 tablespoons Peach White Balsamic Vinegar
1/2 teaspoon Basil Olive Oil
6 oz sparkling wine
Directions
Add vinegar and oil to a champagne flute and then top with sparkling wine. Enjoy!
[…]
‘Jewels of the Desert’
When we returned home from a trip to Morocco, we couldn’t get enough of tagine and fruit & nuts in our main courses. That, plus a camel ride and overnight in the Sahara Desert were […]