This lemon herb marinade is our go-to for summer grilling. It’s fantastic on chicken, seafood and especially vegetables. We used fresh oregano and parsley in this version, but you can swap out any fresh herbs you have on hand. If you don’t have Meyer Lemon Olive Oil, use regular extra virgin olive oil and the… read more
Adapted from a recipe by Deborah Madison in The New Vegetarian Cooking for Everyone This simple sauteed pepper dish turns run-of-the-mill bell peppers into a delicious side dish, condiment or topping. Try them on crusty bread with ricotta, on an antipasto plate with fresh mozzarella and salami, toss them with pasta, serve them with grilled… read more
This bulgur salad can be served warm or cold and is a great vehicle for any veggies, herbs and cheese you need to use up! 1 cup bulgur wheat 2 tablespoon Extra Virgin Olive Oil, divided 1 small zucchini or summer squash, thinly sliced 3/4 cup of fresh corn kernels, cut from 2 ears of… read more
This simple zucchini recipe is an easy summer side dish and can be made with any fresh herbs that you have on hand. If you don’t have Lemon Olive Oil, substitute regular EVOO and a teaspoon of lemon zest if you have it. If you have leftovers, add them to this Bulgur & Toasted Corn… read more
This healthy tuna salad is light on calories but loaded with protein and antioxidants. It’s delicious on crisp salad greens like Romaine lettuce or as a topper on whole grain crackers or crostini. We love it as a pre or post workout mini-meal that’ll give you an energy boost. Serves 2 Ingredients 6 oz canned… read more
This pasta with fried egg recipe is perfect when your fridge is under-stocked. It makes use of things you probably keep on hand and you can whip it up in no time. The pasta is coated with garlic-chile goodness and the fried egg provides an unctuous sauce that brings that makes this dish complete. If… read more
This is the best egg salad recipe because it’s satisfyingly egg-y without being overloaded with mayo. Eggs work with any extra virgin olive oil, from delicate to robust, but we also like this recipe with our Meyer Lemon Olive Oil for a bright, citrusy zing! Serve it on toasted baguette, in crisp lettuce cups or… read more
Chocolate Olive Oil Mousse Serves 6 – 8 Ingredients 8 oz bittersweet chocolate, chopped 6 large eggs, separated 2/3 cup sugar ½ cup Extra Virgin Olive Oil, plus more for garnish ¼ teaspoon fine sea salt Chocolate shavings and coarse sea salt for garnish (optional) Put the chocolate in microwave safe bowl and melt in… read more
These clams make a delicious dinner for 1 or can be adapted to feed a crowd. Serve with crusty bread and a green salad. For 1 serving, you’ll need: 2 lb clams (in shell)* 2 tablespoon extra virgin olive oil, such as Organic Mission EVOO 1/4 cup pancetta, finely diced ¼ cup finely chopped onion 2… read more
This recipe is our go-to. It’s simple delicious and we can never have too much of it. Makes about 3/4 cup 3 tablespoons Aged Balsamic Vinegar 1 tablespoon Dijon Mustard 1/2 cup Extra Virgin Olive Oil salt and freshly ground pepper In a small bowl, mix together the vinegar and mustard. Slowly add the olive… read more
