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
Gremolata Will Make the Difference!
I love oven roasted broccoli and we eat it often at our home. This version is topped with a zingy gremolata that takes it to a whole other level. I could eat just this for dinner!
Roasted Broccoli with Panko Gremolata
Ingredients 2 tablespoons Italian parsley, finely chopped 2 tablespoons rosemary, finely chopped 2 large cloves garlic, peeled and grated 1 tablespoon lemon zest 2 teaspoons fresh lemon juice, divided ½ cup
Hit the Easy Button on this Pasta!
Creamy with a slow-cooked, mild garlicky flavor, this pasta dinner is a cinch to make. The secret ingredient is the amazing Black Garlic Sauce from Oil & Vinegar – who said a fancy dinner couldn’t be on the table in less than 15 minutes!
Creamy Black Garlic & Mushroom Pasta
Ingredients 2 tablespoons O&V Roasted Garlic oil * ¼ cup thinly sliced shallots 16 oz sliced mushrooms (cremini or a combination of your favorite mushrooms) 2 tablespoons O&V Tuscan
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
Sprouts are Good for You!
This delicious carrot with sprouted lentil salad makes a great side, or stuffed in a pita bread it makes a great easy, healthy and crunchy lunch!
Sprouted Lentil & Carrot Salad
Ingredients 2 cups matchstick carrots (See Chef Note) 1½ cups sprouted lentils (See Chef Note) ½ cup pitted O&V Kalamata olives, sliced * 4-6 pitted dates, chopped (optional) ¼ cup