What Our Team’s Cooking

Most people have been spending a lot more time at home the past few weeks, and for our team that means more time in the kitchen. Here are a few of the recipes our team has been raving about.

Olive Oil Cornbread


  • 1 cup cornmeal
  • 1 cup flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • ½ cup honey
  • 2 tablespoons jalapeno jelly
  • 1 and ¼ cup almond milk
  • ½ cup extra virgin olive oil

Ingredients for cornbread: olive oil, cornmeal, flour, almond milk, baking powder, an egg, and jalapeno jam


  1. Preheat oven to 400
  2. Mix together the cornmeal, flour, baking powder, and salt
  3. Mix together the eggs, honey, jalapeno jelly, almond milk and extra virgin olive oil
  4. Stir the wet ingredients into the dry ingredients
  5. Oil a bread pan before pouring the mixture in
  6. Bake at 400 for 45 minutes

olive oil cornbread sliced on a cutting board



  • 2 eggs
  • 1 cup milk
  • 2/3 cup flour
  • 1 and ½ teaspoons extra virgin olive oil
  • A pinch of salt

Crepe on a plate next to a bottle of olive oil


  1. In a blender, combine the eggs, milk, flour, salt, and olive oil. Process until smooth.
  2. Cover and refrigerate for 1 hour.
  3. Heat a skillet over medium-high heat and brush with extra virgin olive oil.
  4. Pour ½ cup of crepe batter into the pan, tilting it to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden.
  5. Add your favorite ingredients to make it savory or sweet.

Cauliflower Soup


  • 3 tablespoons extra virgin olive oil
  • 1 medium onion, sliced thin
  • 1 head fresh cauliflower, broken into florets
  • 5 ½ cups water, divided
  • Salt and pepper to taste
  • Extra virgin olive oil, to taste

Cauliflower soup topped with a drizzle of olive oil

Recipe from Food52


  1. Warm the olive oil in a heavy-bottomed pan. Swear the onion in the olive oil over low heat without letting it brown, about 15 minutes
  2. Add the cauliflower, salt, and ½ cup water. Raise the heat slightly, cover the pot, and stew the cauliflower for 15 to 18 minutes, or until tender. Add another 4 ½ cups hot water, bring to a low simmer, and cook an additional 20 minutes uncovered.
  3. Working in batches, puree the soup in a blender to a smooth, creamy consistency. Let the soup stand for 20 minutes to thicken slightly.
  4. Thin the soup with ½ cup of hot water. Reheat the soup.
  5. Serve hot, drizzled with a stream of extra virgin olive oil and freshly ground black pepper.

We’d love to see what you’re cooking! Be sure to tag us @caoliveranch and use #myCORkitchen for a chance to be featured on our page!