Recipe by Emily Davis Our version of Shepherd’s Pie is comforting and rich and perfect for a chilly evening spent tucked indoors. We use beef chuck roast in place of ground meat because it provides better texture and flavor. We also add mashed cauliflower to the potato topping for a healthy upgrade to a traditionally… read more
Recipe by Emily Davis Serves 4 2 eggplants, trimmed and sliced into 1/2 inch rings 2 bell peppers (preferably yellow and red), trimmed and sliced into half inch rings 1/4 cup extra virgin olive oil, divided kosher salt freshly ground pepper 2 cups loosely packed arugula 4 oz. goat cheese 12 oz. jar roasted red… read more
Sweet Potato Gnocchi with Crispy Red Kale and Arbequina Olive Oil Recipe by Chef Lauren Mahlke Serves 4, with extra gnocchi to freeze for another meal Time: 45 minutes, majority of recipe can be made ahead of time This recipe is so enjoyable to make completely from scratch and worth the effort because the pay off… read more
Chocolate Blood Orange Tarts with Olive Oil Crust and Almond Milk Ganache By Chef Lauren Mahlke Makes 12 tarts Pie Crust Ingredients: 2/3 cup We Olive Mission Olive Oil 1/3 cup of water 1 teaspoon of salt 2 cups flour Directions: Preheat oven to 350 degrees. Grease a standard muffin pan with olive oil or… read more
This vegan chili gets its deep, rich flavor from chipotle peppers and cocoa. Using a combination of black, pinto and kidney beans plus butternut squash, this hearty stew is both satisfying and healthy. Serves 6 Ingredients 1 tablespoon extra virgin olive oil plus more for finishing* 2 cups onion, diced 1 tablespoon garlic, minced 2… read more
Serves 6 This chicken is a staple in our meals because of its simplicity and versatility. We use just California extra virgin olive oil and our Dijon mustard with a bit of minced garlic to add flavor to basic chicken breasts. The chicken is coated and baked and ready to eat. We always make extra… read more
This fall salad makes a delicious lunch, but also pairs beautifully with a roasted chicken for a simple fall dinner. Makes 4 large servings ½ cup We Olive extra virgin olive oil, plus 2 tablespoons 2/3 cup of almonds, chopped Kosher salt 6 sage leaves 1/4 cup We Olive Apple Cider Vinegar 1 teaspoon honey… read more
Serves 12 While the star of the Thanksgiving table is always the turkey, the show cannot go on without the mashed potatoes. Typically, Thanksgiving mashed potatoes are loaded with butter and cream, so we decided to take a different route to create a rich, flavorful mash without all the saturated fat. We used roasted garlic,… read more
Serves 12 This raw kale salad packs a healthy punch, plus it’s delicious and simple to put together. Even better, this sturdy salad holds up in the fridge for next day leftovers. 3 tablespoons extra virgin olive oil 10 cups packed, torn kale leaves, stems removed Kosher salt 2 tablespoons fresh squeezed lemon juice 2/3… read more
Acorn squash is one of our favorite types of winter squash because it’s a snap to prepare. The edible skin means you don’t have to peel it and it goes from cutting board to oven in minutes. Its subtle sweetness pairs beautifully with earthy fried sage leaves and salty Pecorino cheese. You can also use… read more
