Charred Corn & Avocado Salad That’s Like “Summer In A Bowl”

At the height of summer, we’re all about capitalizing on the abundance of fresh vegetables and fruits – in this case, corn and cherry tomatoes. In fact, this charred corn and avocado salad is, as one online food wag notes, “summer in a bowl.” Lime juice, poblano pepper, and cayenne deliver added zing. (Click here … Read more

Superfood: Saffron Farro with Dried Apricots and Toasted Pine Nuts

Farro is one of our favorite superfoods. The first time we prepared it a few years ago local groceries weren’t selling this ancient form of wheat. That’s changed, fortunately. And we’re able to prepare it more readily. As a result, one dish on our to-do list: saffron farro with dried apricots and pine nuts. (Click … Read more

From Vegan Chef Tal Ronnen – Grilled Artichokes & Caesar Dressing

Chef Tal Ronnen is one of the most celebrated vegan chefs working today. In the spring of 2008, he became known nationwide as the chef who prepared vegan meals for Oprah Winfrey’s 21-day vegan cleanse. With the advent of spring, we’re fortunate to have a seasonal recipe of his: grilled artichokes paired with a Caesar dressing. (Click here to see … Read more

Quick & Easy Veggie Recipe: African Squash & Chickpea Stew

We’ve been sticking with our New Year’s resolution of putting one or more vegetarian meals on the dinner table every week. That’s because of the research showing the benefits of a plant-based diet. This spicey vegetarian stew meshes squarely with our regimen. (Click hear to see featured recipe.) It’s an African squash stew loaded with healthy ingredients: … Read more

A Garlic White Bean Dip That Uses A Whole Head Of Roasted Garlic

We’ve noticed we’ve got something very much in common with our Facebook fans (in addition, of course, to a love for good extra virgin olive oil): We both have a big hankering for beans – or, as they’re also called, legumes. Bean soups are especially popular on our own dinner table – and on our Facebook … Read more

A Moroccan Vegetable Stew From The Famed Moosewood Restaurant

Paula Wolfert’s cookbooks have influenced the finest restaurants and home kitchens alike in this country. The famed culinary anthropologist’s food writing, which goes back four decades, helped introduce readers here to dishes like foie gras, preserved lemons, and truffles. The Moroccan vegetable stew featured here bears Paula’s mark. (Click here to see the recipe.) “Colorful, aromatic, … Read more

Cannellini Beans Topped With Braised Kale and Garlic Breadcrumbs

Cannellini beans hail from Italy. We love their slightly nutty flavor. The dish here marries them with another “superfood” – kale. The kale – which is braised – and beans, in turn, are topped with crunchy garlic breadcrumbs and a drizzle of good extra virgin olive oil. (Click here to see the recipe.) “Needless to … Read more

Recipe: Winter Squash Soup Topped With A Flavorful Citrus-Mint Pesto

February is soup season around here. We try to make soup at least once a week. It’s comforting – and tasty! Plus, leftover soup makes for a great lunch. The soup featured here capitalizes on winter squash. It gets a finishing drizzle of a flavorful citrus-mint pesto. (Click here to see the recipe.) “Topped with … Read more

Healthy, Flavorful Recipe: Winter Lettuces With Pomegranate Seeds

My colleagues and I love fresh produce – a natural partner for our oil. Winter Lettuces With PomegranateWe love it so much, in fact, that when one colleague pulled up to the grocery checkout, the checker called him a rabbit for all the lettuce and produce piled in his cart. Oh well … goes with … Read more

Go Meatless With A Chick Pea And Tomato Curry!

We like to eat a meatless dinner at least once a week. Plant-based foods – a central part of the Mediterranean diet – are good for you. And they taste good. That means we’re always looking for ways to include veggies, grains, beans, nuts and, of course, extra virgin olive oil in our meals. The … Read more


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