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Asian Inspired Spaghetti Squash

We're keeping Fall dinners light and subtle, since heavy holiday foods will be here soon. Squash is in season, so Chef Greg picked up a spaghetti squash at the farmer's market for a healthy twist on spaghetti dinner night. This isn't grandma's "spaghetti" - no weighty sauce of garlic and basil here!  Ingredients 1 two-pound spaghetti squash  1/2 cup cherry tomatoes                   1 bunch of enoki mushroom tops Pinch of sesame seeds 1/2 teaspoon sesame oil 2 Tablespoons Basil Olive Oil Salt and pepper  1/2 teaspoon minced ginger 1/2 teaspoon minced garlic Preheat oven to 400° Cut spaghetti squash in half lengthwise, scoop out the seeds. Pierce outer skin with a fork 5 to 6 times. Place on a...

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Cherries Jubilee

Cherries Jubilee, The Shortcut version - fastier and tastier.   Flaming desserts-like this one and crepes suzette-were all the rage at fine dining establishments in the sixties. Here's our quick and easy balsamic take on a great dessert to impress your friends with. INGREDIENTS 1 Jar Beyond The Olive Cherries in Balsamic 1 or 2  tablespoons sugar (optional) 1 teaspoon vanilla extract 2 tablespoons thin strips orange zest (orange part only) 2-3 oz kirsch or brandy (depends on if you like more of a boozy flavor) 1 pint vanilla ice cream Ahead of time note - I like to scoop the ice cream and have it waiting frozen in bowls (4 to 6 depending on your serving size) before you begin the cherries.  Pop them back in...

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CAULIFLOWER PUMPKIN BISQUE – VEGAN!

CAULIFLOWER PUMPKIN BISQUE – VEGAN!   Here’s a beautiful start to a Thanksgiving meal.  Your guests will be impressed and you’ll giggle about how simple this was to put together! 2 heads of cauliflower – leaves removed and cut into medium sized florets 1 Tablespoon Beyond The Olive Smoked Olive Oil 1 Tablespoon Beyond The Olive Arbequina extra virgin olive oil salt white pepper 6 cups water 1 Jar – Salsaology Pumpkin Mole 1 teaspoon Thyme 1 ½ teaspoons Sage Put cauliflower florets in a bowl and toss with both olive oils.  Sprinkle salt and pepper over and stir. Lay out on baking sheet. Bake at 350 degrees for 45 minutes.  Cover in foil and continue baking for another 10. ...

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LAVENDER HONEY THYME PORK LOIN

LAVENDER HONEY THYME PORK LOIN Perfect, juicy, savory and sweet medallions of Pork Loin are covered in a honey-lavender oil-thyme glaze, and then roasted until the honey bubbles up and gets sticky in a sweet-savory layer on the outside of the pork. This is the easiest and best way to cook pork.   2 1/4-pound pork tenderloin Kosher salt Freshly cracked black pepper 2 tablespoons Beyond The Olive Arbequina Extra Virgin Olive Oil 3 tablespoons fresh thyme 1/4 cup local honey 1 tablespoon Beyond The Olive Lavender Olive Oil 1/4 cup low-sodium organic chicken stock Preheat the oven to 375°F. Take the pork out of the refrigerator 15 minutes before you want to use it. Pat it dry with a...

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