Photo By Michael Graydon & Nikole Herriott yield: MAKES 2 1/2 CUPS INGREDIENTS: 2 bunches green-stemmed Swiss chard (about 1 1/2 lb.) 2/3 cup extra-virgin olive oil, divided, plus more 5 garlic cloves, finely chopped 1/2 cup tahini 1/3 cup fresh lemon juice Kosher salt Toasted flatbread and lemon wedges (for serving) DIRECTIONS Remove ribs… Continue Reading
Photo By Chelsea Kyle, Food Styling by Olivia Mack Anderson yield: MAKES 4-6 SERVINGS total time: 45 MIN INGREDIENTS: 3 lb. mixed heirloom tomatoes (preferably various colors and sizes), cut into wedges or halved if small 2 Tbsp. COOC certified EVOO 2 Tbsp. oregano leaves (from about 4 sprigs) 2 tsp. kosher salt 1 tsp.… Continue Reading
Photo By Ted Cavanaugh yield: MAKES 2 SERVINGS INGREDIENTS: 3 tablespoons COOC certified EVOO 2 large eggs Kosher salt, freshly ground pepper DIRECTIONS Heat oil in a medium nonstick skillet (a 10″ skillet is perfect for 2 eggs) over medium-high. When oil is shimmering, carefully add eggs one at a time, shaking pan gently after… Continue Reading
Photo By Chelsea Kyle, Food Styling Molly Baz yield: MAKES 10 SERVINGS total time: 10 MIN INGREDIENTS: 1 tablespoon COOC certified EVOO, plus more for drizzling 12 Medjool dates, pitted 1 pint vanilla ice cream 1/4 cup mint leaves, torn if large Flaky sea salt DIRECTIONS Heat 1 Tbsp. EVOO in a medium skillet over… Continue Reading
Photo By Alex Lau, Food Styling Susie Theodorou, Prop Styling by Amy Wilson yield: MAKES 4 SERVINGS INGREDIENTS: 3 Tbsp. plus 1/2 cup COOC certified EVOO, divided, plus more for grill 4 skin-on, bone-in chicken breasts (about 3 lb.) Kosher salt, freshly ground pepper 2 lemons 4 garlic cloves, crushed 3 large sprigs thyme 1… Continue Reading
Photo By Alex Lau, Food Styling Susie Theodorou yield: MAKES 2 CUPS INGREDIENTS: 4 heads of garlic, cloves separated, unpeeled A small handful of thyme sprigs, rosemary sprigs, and/or bay leaves 1 1/2 cups COOC certified EVOO DIRECTIONS Preheat oven to 250°F. Place garlic, herbs, and oil in an 8×8″ baking dish or a small… Continue Reading
Photo By Alex Lau yield: 4 SERVINGS INGREDIENTS: 1/2 cup COOC certified EVOO, plus more for drizzling 8 garlic cloves, thinly sliced 1/2 teaspoon crushed red pepper flakes 2 bunches collard greens, ribs and stems removed, leaves torn into 2″ pieces Kosher salt 1 tablespoon (or more) apple cider vinegar Generous pinch of sugar DIRECTIONS… Continue Reading
Photo By Ture Lillegraven yield: 12 SERVINGS INGREDIENTS: 1 tablespoon coriander seeds, plus more very coarsely chopped for serving 4 leeks, white and pale-green parts only, halved lengthwise, cut crosswise into 2″ pieces 8 sprigs cilantro, cut into 2″ pieces, plus leaves for serving 1 cup COOC certified EVOO 1 lemon, thinly sliced, seeds… Continue Reading
Photo By Alex Lau yield: 4 SERVINGS INGREDIENTS: 2 pints cherry tomatoes 4 sprigs thyme 4 garlic cloves, smashed 1/4 cup COOC certified EVOO Kosher salt 8 ounces fresh buffalo or cow mozzarella (about 1 ball), room temperature, torn into large pieces Flaky sea salt Country-style bread, brushed with oil, toasted in oven (for serving)… Continue Reading
Photo By Michael Graydon & Nikole Herriott, Prop Styling By Kalen Kaminski, Food Styling By Rebecca Jurkevich yield: 8 SERVINGS INGREDIENTS: 2 1/2 lb. parsnips, peeled, halved lengthwise, quartered if large, woody core removed if large 2 heads of garlic, halved crosswise 1 (4″) piece ginger, scrubbed, sliced lengthwise into 1/8″-thick planks 3 large sprigs… Continue Reading