Spring Open-Faced Breakfast Sandwich
Avocado toast is the trendy new item on restaurant menus, but it is so easy to make this “fancy” toast at home.
Spring Open-Faced Breakfast Sandwich
Ingredients 4 slices whole wheat or multigrain bread, toasted 2 teaspoons Dijon mustard 2 avocados, pitted, peeled, mashed 1 lemon zested and juiced ¼ teaspoon crushed red chili 20-24 spears asparagus 2
Sweet & Hot Carrot Slaw
Carrots are a versatile, wonderful vegetable -- crunchy, tasty, highly nutritious --- high in beta-carotene, fiber, Vitamin K.
Sweet & Hot Carrot Slaw
Ingredients ¼ cup O&V Blood Orange grapeseed oil* 3 tablespoons O&V Date Vinegar * 1-2 tablespoon Sambal Oleak or Harissa sauce or Sriracha 1 teaspoon lemon juice Salt and Pepper
Harissa Shrimp with Coconut Rice
Coconut rice -- it was love at first taste!
Harissa Shrimp with Coconut Rice
Ingredients for Shrimp 1 lb medium to large shrimp 1-2 teaspoons Harissa Spice mix * (based on taste and level of heat desired) 1-2 teaspoons garlic powder ½ teaspoon
Apple Olive Oil Crumb Cake
Ingredients 1 package vanilla box cake mixture 1 cup (8 oz) sour cream 4 eggs ¼ cup sugar 1 cup O&V Single Estate Oil plus 1 teaspoon to grease the
Apple Olive Oil Crumb Cake
Olive oil makes exceptionally good cakes particularly when you use a light, fruity oil such as Arbequina that adds flavor without too much pepperiness. If you’ve never made an olive oil cake, BE BRAVE and give this one a try – I think you will fall in love with how tender, light and moist it is.
Savory Shortbread
Ingredients ½ cup (1 stick) unsalted butter at room temperature 4 ounces grated Parmesan cheese (1 cup) 2 oz freshly shredded Gouda (1/2 cup) 1 teaspoon minced fresh Thyme
Creamy Asparagus Soup
Ingredients 4-5 teaspoons Single Estate Extra Virgin Olive Oil 1 medium white onion, thinly sliced 2-3 garlic cloves, halved 1 ½ lbs asparagus, cut into 1-inch pieces (reserve some