Sweet & Savory Summer Muffins
Exceptionally light, delicate and delicious, these muffins are airy and moist. Served toasted with a thick and delicious slathering of lemon curd, they make the best breakfast or brunch item, as well as a nice addition to a summer high tea.
Lemon Rosemary Muffins
Ingredients 1 cup sugar 4 eggs 1/3 cup sour cream ¼ cup O&V Rosemary EVOO * ¼ cup O&V Lemon EVOO * 1 tablespoon O&V Lemon Vinegar * ½ teaspoon lemon extract
The Perfect Spring Salad
A hint of char on the asparagus adds fantastic flavor and complexity to this simple spring salad. Paired with spicy arugula, the richness of a boiled egg and the creamy tang of our Club sandwich sauce enhanced with fresh herbs - and voila, a perfect salad!
Charred Asparagus & Arugula Salad
Ingredients 4 large eggs ¾ teaspoon kosher salt ¾ teaspoon cracked pepper ¼ teaspoon O&V Smoked Paprika * 1 ½ tablespoons O&V Roasted Garlic Oil * 1 lb medium asparagus, trimmed 1
Breakfast on the Go!
Avoid skipping breakfast or worse still, eating a sugary doughnut, with these easy, healthy and delicious egg muffin cups. Perfect breakfast or brunch meal prep idea, these are endlessly customizable to your taste.
Egg Muffins in Sweet Potato Crust
Ingredients 1 ½ cups peeled and shredded sweet potato 1 ½ tablespoons O&V Parmesan Dipper (divided) * 2 tablespoon O&V Roasted Garlic oil, plus more for greasing muffin
A Citrus, Coconut, Sweet Indulgence!
This lime and coconut tres leches cake may not be the healthiest recipe I’ve made, but even on the Mediterranean Diet, you can indulge occasionally in a small piece of these indulgences.
Lime-Coconut Tres Leches Cake
Ingredients 1 package vanilla box cake mixture 1 cup (8 oz.) sour cream 4 eggs ¼ cup sugar 1 cup O&V Lime oil plus 1 teaspoon to grease the pan 1½
Healthy Sandwich for Lunch Anyone?
Tangy capers, lemony dressing, crunchy bites of gherkin, chopped olives and red onion create a unique and delicious tuna salad that can be spread on grilled bread or buttery toast.
Mediterranean Tuna Salad
Ingredients 4 slices of baguette pieces, lightly grilled, or crostini 1 can (5 oz) of tuna in water, drained 1/8 cup O&V Red Wine vinegar 1 ½ tablespoons lemon