A Sweet And Tangy Kale Slaw From The Famed Moosewood Restaurant

The famed Moosewood Restaurant in Ithaca, N.Y., celebrated its 40th anniversary last year. The natural foods eatery has generated a dozen cookbooks. Dishes like the colorful kale slaw featured here have kept Moosewood going through the decades. (Click here to see the recipe.) This fresh vegetarian dish – which can be pulled together in about … Read more

Healthy Recipe: Whole-Grain, Veggie & Almond Stir-Fry

We’re always on the lookout for healthful dishes, particularly now that it’s the start of the New Year. Among other ingredients, we’re huge fans of whole grains – a staple of the Mediterranean diet. This Asian-style dish – courtesy of food blogger Milisa Armstrong  and our friends Bob’s Red Mill Natural Foods – combines two other Mediterranean diet … Read more

Christmas Recipes – Prime Rib, Turkey, Olive Oil Cakes

Now that we’ve completed our harvest – our largest on record – I can look forward to Christmas. My colleagues and I love to use our olive oil to prepare everything from appetizers to dessert for our holiday meals. And this year we’ve assembled a variety of recipes that let you reinvent holiday classics – … Read more

Author Amy Pennington Talks Apples, Olive Oil, and Apple-Celery Salad

Amy Pennington is a cook, author, and urban farmer living in Seattle. And she’s just written a lovely cookbook devoted to apples. The book – Apples: From Harvest to Table (St. Martin’s Griffin, 2013) – features 50 recipe ranging from breakfast dishes (apple pancakes) and main dishes (apple-stuffed pork loin) to pies and jams. The book … Read more

Easy Holiday Veggie Recipe: Oven-Roasted Fennel

Count fennel among those veggies deserving more respect. Fennel, to be sure, has  admirers. Italians love its delicate anise flavor. Ditto the French. But other people I know … “No thanks!” Too bad. Fennel is versatile. It’s good raw or cooked. It would make an easy and healthy holiday appetizer or side dish. My preference: … Read more

Match Made in Heaven – Oven-Roasted Root Vegetables

During fall, root vegetables and extra virgin olive oil are a natural match. Simple. Flavorful. Easy to prepare. Just toss the root veggies – sweet potatoes, parsnips, carrots, beets – with extra virgin olive oil and oven-roast until nicely caramelized. Done!  (Click here to see the recipe.) The root vegetable recipe here appears in Colorado … Read more

Roasted Broccoli w/ Smoked Paprika Vinaigrette & Marcona Almonds

Here at the ranch we’re big on oven-roasting veggies in extra virgin olive oil: Brussels sprouts, root vegetables, cauliflower. Roasting intensifies the flavor. We’ll give the veggies a finishing drizzle of oil for added flavor. More recently we began roasting broccoli. It tastes fabulous and is simple. So we were drawn to this easy recipe … Read more

Melon Carpaccio -> A Vegan Riff On An Italian Appetizer

Melons are in season and bountiful at the grocery. And the melon carpaccio featured here – a fruit-inspired riff on an Italian dish – lets you capitalize on melon’s succulent flavors. It combines four ingredients: Lime, extra virgin olive oil, tarragon … and melon. (Click here to see the recipe.) “Who knew that four ingredients, … Read more

Classic Italian Summer Dish: Spaghetti with Raw Tomato Sauce

Summers can be hot in northern California. This week the mercury is forecast to top 90 degrees at the ranch – if not 100! So I’m always looking for quick recipes that don’t require much kitchen time – let alone a very hot stove. The spaghetti with raw tomatoes featured here fits that bill. It … Read more

Roasted Cauliflower Topped w/ Lemon-Infused Crispy Bread Crumbs

Around here, a favorite way to cook vegetables is to toss them with extra virgin olive oil and roast them in the oven. A veggie that is especially well suited for such treatment is cauliflower, like in the recipe here. We’ve found that cauliflower doubters become believers once they’ve sampled beautifully roasted cauliflower. (Click here … Read more


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