Recipes

Swiss Chard–Tahini Dip

Swiss Chard–Tahini Dip

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

Oregano-Marinated Tomato Salad

Oregano-Marinated Tomato Salad

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

Olive Oil–Basted Fried Eggs

Olive Oil–Basted Fried Eggs

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

3-Ingredient Seared Dates with Vanilla Ice Cream and Mint

3-Ingredient Seared Dates with Vanilla Ice Cream and Mint

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

Grilled Chicken with Lemon and Thyme

Grilled Chicken with Lemon and Thyme

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

Herby Garlic Confit

Herby Garlic Confit

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

Slow-Cooked Collard Greens in Olive Oil

Slow-Cooked Collard Greens in Olive Oil

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

Halibut Confit With Leeks, Coriander, and Lemon

Halibut Confit With Leeks, Coriander, and Lemon

  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

Roasted Cherry Tomato Caprese

Roasted Cherry Tomato Caprese

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

Parsnip Confit with Pickled Currants

Parsnip Confit with Pickled Currants

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