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
MMM Spring Soup
Soup has always been something I enjoy making (and eating!). I love the fact that you can make a batch and have it for dinner, some lunches and it is so easy to make a double batch for a crowd or to freeze for later.
Gorgonzola Cheesecake with Sweet Onion Chutney
Gorgonzola Cheesecake Ingredients 2 (8oz) packages of cream cheese, softened 1 (8oz) package of blue cheese, chopped 8 oz sour cream 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh parsley 2
Savory Cheesecake —-Really!
When I lived in Rhode Island, I knew a wonderful young chef Mark Garofalo who was a good friend of my sister.
Romesco Sauce with Cauliflower Steaks
Cauliflower Steaks Ingredients 1 large cauliflower 2 tablespoons Garlic Olive oil* Salt & pepper to taste 1 teaspoon Garlic powder Chopped parsley, or a spicy/lemony blend of microgreens Sauce Ingredients 1 jar of roasted
Bold & Zippy Romesco
Romesco is a sauce originating in the Catalonian region of Spain and has a flavor profile of peppers and nuts. It is a nice bold, zippy sauce.
Cara Cara Oranges with Lemon Curd Drizzle
Ingredients ½ cup Greek-style Vanilla yogurt (can use dairy-free) 3 tablespoons Lemon Curd* 2 tablespoons Honey* (plus more to drizzle) Sliced Naval oranges, Cara Cara pink orange, Blood oranges Minced