Spinach Artichoke Enchiladas: Hearty spinach artichoke enchiladas with a simple homemade red sauce! These lightened-up vegetarian enchiladas include black beans, a modest amount of sour cream and some golden cheese on top. Recipe yields 6 large enchiladas. You might as well make a double batch of the […]
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How To Cook With Olive Oil: Olive oil helps carry the flavor of foods and spices, provides a pleasing feel in the mouth, and satisfies the appetite. Liberal use of it will enhance both savory and sweet dishes without guilt because of its wonderful health-boosting properties (although […]
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Berry Spinach Salad with Spicy Maple Sunflower Seeds: Summertime salad featuring fresh raspberries, blueberries, spinach and goat cheese. Toss all that in homemade balsamic vinaigrette for the perfect summer side salad! Recipe yields 3 medium side salads (as shown), so multiple as necessary. The spinach wilts quickly […]
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Older Isn’t Better: Unlike wine, oil does not improve with age. As olive oil gets older, it gradually breaks down, more free oleic acid is formed, the acidity level rises, and flavor weakens. Extra-virgin oils keep better because they have a low acidity level to start with, […]
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Sweet Potato & Black Bean Veggie Burgers: These sweet and spicy veggie burgers are both vegan and gluten free. For best results, prepare the burger mixture in advance and let it chill in the refrigerator (you can let it chill overnight or longer if you’d like). These […]
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Keep It Cool: Temperature is also important in preventing degradation of olive oil. Experts recommend storing the oil at 57 degrees Fahrenheit, the temperature of a wine cellar. Aren’t lucky enough to have a wine cellar? A room temperature of about 70 degrees Fahrenheit will be fine. […]
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Greek Wedge Salad: Beautiful Greek salad made with wedges of romaine lettuce, fresh tomatoes and olives piled on top, and a lemon tahini dressing. These salads don’t store well for later, so they are best served immediately (or you can store leftover lettuce, toppings, and dressing separately, […]
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Olive Oil – Press Time: After olives are picked, any leaves, twigs, and stems are removed, and the olives are washed. Then it’s time for pressing. Back in the old days, processors used stone or granite wheels to crush the olives. Today, stainless steel rollers crush the […]
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Crispy Apple & Kohlrabi Salad: This super simple kohlrabi salad features honeycrisp apple, lemon, tarragon and olive oil! It’s a delicious and unique fall side salad. You’ll love it! Recipe yields 4 side servings or 2 large. Kohlrabi. It’s one of those alien-like vegetables that I avoid […]
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Picking Particulars: It takes quite a bit of work to coax oil out of olives. Traditionally, trees were shaken or beaten with sticks to make the olives drop to the ground. Such tough treatment is not good for olives, however. Tumbling out of a tree and plopping […]
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