Italian Layer Dip
Ingredients 2 cans (15 oz each) white beans, drained and rinsed ½ teaspoon O&V Sicilian Dipper mix * 1 tablespoon O&V Unflavored Extra Virgin Olive Oil (EVOO) plus
Thanksgiving — My Favorite Holiday
Over thirty years ago, in September I arrived in Rhode Island as a graduate international student.
Easy Re-Do’s of Thanksgiving Leftovers
Turkey and Vegetable Leftovers Chop leftover turkey. Heat the chopped turkey with a few tablespoons of Pesto alla Genovese. Serve over leftover veggies and potato or
The French Really Know Their Veggies!!
This rustic, hearty, make-ahead combination of vegetables is a perfect fall and winter side dish or entrée.
Spicy Ratatouille
Ingredients 2-3 tablespoons Provencal Herb Extra Virgin Olive Oil * 1 shallot, minced 4 cloves garlic, minced 1 medium eggplant, cubed 1 zucchini, cubed 1 yellow squash, cubed 1 red bell pepper,
The Perfect Holiday Salad!
Usually, at a holiday meal, the salad is the last thing to be eaten – we’re going to change that with this amazing slaw!
Red Cabbage Holiday Slaw
Ingredients 2 cups red cabbage, shredded 2 cups white cabbage, shredded 1 cup shredded carrots ¾ cup parsley, chopped 1 chopped apple ½ cup glazed pecans ¼ cup dried cranberries Juice of ½
Whole Roasted Cauliflower with Aji Verde
Ingredients 1 medium cauliflower (about 2lbs) 1/3 – ½ cup Single Estate Olive oil (EVOO) Salt Aji Verde Sauce ¼ cup mayonnaise or veganaise 2 cups lightly packed cilantro leaves and
It’s like a Pizza with a Mushroom Crust. Whaaat?
Portobello mushrooms make the best “vessel” for this pizza inspired filling, creating a juicy, grilled toothsome bite that is pretty healthy too.
Mediterranean Stuffed Portobello Mushrooms
Ingredients 2 Portobello mushroom caps 2-3 plum tomatoes, chopped ¼ cup mozzarella cheese or vegan mozzarella cheese 1/8 cup Black Olives, chopped ¼ cup chopped peppers (yellow or orange look