Recipes

Edamame Greek Salad

Edamame Greek Salad

INGREDIENTS: 1 1/2 c. Frozen shelled edamame 1 1/2 T. Red wine vinegar 3 t. Minced fresh oregano 1/2 t. Kosher salt 1 1/2 T.  COOC certified EVOO 1 c. Chopped cucumber 1/4 c. Chopped Kalamata olives 1/4 c. Crumbled feta cheese DIRECTIONS Put edamame in 8 c. boiling water. Cook 3 min. or until… Continue Reading

Orange and Fennel Salad with Labne

Orange and Fennel Salad with Labne

yield: SERVES 4-6 total time: 30 MIN INGREDIENTS: 1 cup full-fat Greek yogurt 4 tablespoons Alvear Pedro Ximenez Dry Sherry Vinegar 4 tablespoons orange juice 1/2 small shallot, minced (about 2 tablespoons) 1 teaspoon sea salt 1/4 teaspoon freshly ground Black Tellicherry Peppercorns 1/2 cup COOC certified extra virgin olive oil 1 medium fennel bulb with fronds… Continue Reading

Shredded Brussel Sprout and Kale Caesar

Shredded Brussel Sprout and Kale Caesar

yield: SERVES 8  INGREDIENTS: 2lbs of fresh Brussel sprouts 1 bunch of Dino/Lacinato Kale 1 cup COOC certified EVOO ¼ cup nutritional yeast 2 cloves of raw garlic, peeled 1 tablespoon Dijon mustard Juice of one lemon 1 tablespoon capers ½ can (8oz) garbanzo beans, with the liquid Fresh cracked black pepper DIRECTIONS: 1. To… Continue Reading

Blackberry Pesto Pizza

Blackberry Pesto Pizza

INGREDIENTS: For the pesto: • 1/4 cup pistachios, halved • 1 garlic clove, grated on a microplane • 1.5 oz quality parmesan cheese • 3 cups basil leaves, plus extra for serving • Pinch of salt • 1/2 cup COOC certified EVOO For the ricotta mixture: • 1/3 cup ricotta cheese • 1 garlic clove,… Continue Reading

Olive Oil Pizzelles

Olive Oil Pizzelles

INGREDIENTS: 3 large eggs 3/4 cup sugar 3/8 teaspoon salt 1 teaspoon vanilla extract 1/2 teaspoon anise extract 1 3/4 cups All-Purpose Flour 2 teaspoons baking powder 1/2 cup COOC certified EVOO DIRECTIONS: In a large bowl, beat eggs and sugar until thick. Stir in the melted butter, vanilla extract, and anise extract. Sift together the… Continue Reading

Roasted Peach & Cardamom Olive Oil Yogurt Popsicles

Roasted Peach & Cardamom Olive Oil Yogurt Popsicles

yield: MAKES 6 POPSICLES total time: 4.5 HOURS INGREDIENTS: 1 lb of peaches, about 2 medium/large ones 1 tablespoon + 3 tablespoons Other Brother olive oil, split 1 cup greek yogurt or dairy alternative like cashew yogurt 4 tablespoon honey 1⁄4 teaspoon ground cardamom 1⁄4 teaspoon vanilla powder, or 1⁄3 vanilla bean scraped COOC certified… Continue Reading

Rosemary & Chocolate Olive Oil Popsicles

Rosemary & Chocolate Olive Oil Popsicles

yield: MAKES 6 POPSICLES total time: 4.5 HOURS INGREDIENTS: 5 or 6 tablespoons coconut sugar, depending on preference of sweetness 1 can full-fat coconut milk (1 2⁄3 cup) 1 – 4 inch sprig of fresh rosemary 6 tablespoons raw cacao powder, or cocoa 3 tablespoons COOC certified EVOO 1 tablespoon cacao nibs, optional sea salt… Continue Reading

Burrata with Arugula Drizzle

Burrata with Arugula Drizzle

A perfect appetizer no matter the season…. this delicious dish is going to satisfy! Serves 2-4 Ingredients 16 ounce tub of Burrata cheese 1 cup fresh arugula leaves 2 cloves garlic 1/2 cup COOC-certified California extra virgin olive oil 1/2 tsp. fresh-cracked black pepper 2 tsp. kosher salt Instructions 1. Set the Burrata out on… Continue Reading

Poached Leek in Extra Virgin Olive Oil

Poached Leek in Extra Virgin Olive Oil

Poached Leeks with Extra Virgin Olive Oil Recipe and photo courtesy of CaliforniaGreekGirl. A simple and incredible tasty dish using olive oil and this cooking technique. Poach and serve warm as a side or add to salads, pasta, or an omelet.  Ingredients 4 fresh leeks, cut in half and washed 1 star anise 1/2 teaspoon mustard seeds 1/2 teaspoon fennel seeds… Continue Reading

Harissa Chicken and Sweetpotatoe Sheet Pan Supper

Harissa Chicken and Sweetpotatoe Sheet Pan Supper

  Serves 4 Ingredients: 2/3 cup plus 1 tablespoon harissa paste or sauce, divided (see note) 1/4 cup COOC-certified California extra virgin olive oil, divided 4 chicken leg quarters (thigh and drumstick) or 4 legs and 4 bone-in thighs 1 1/2 pounds orange- or yellow-fleshed sweetpotatoes, or a combination, cut into 1-inch dice 1/2 cup… Continue Reading