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 1/2 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. Let sit for at least 15...
Simple, fast, wholesome and delicious. A perfect rainy day lunch that's not too heavy. Ingredients 1 cup chicken or vegetable broth 1 cup water 1 T tomato paste 1/2 cup long grain rice 1 green onion - diced into 1/2 inch pieces 1 T diced mint leaves 1 t Aleppo pepper 1/3 t Venom pepper sea salt (optional) 1/2 cup chopped zucchini cut into 1/2 inch pieces 1 cup raw, peeled and washed frozen shrimp 1/2 cup lemon juice Salt to taste French feta crumbled - approximately 1 tablespoon per bowl Minced parsley to garnish over feta Directions: Add chicken broth, water, tomato paste and rice to a sauce pan. Heat to a low simmer. Add mint, onion, pepper and...
Our favorite Mexican restaurant in Montrose is the place for comfort food. We always start out with a giant bowl of creamy carrot soup and quesadillas. This is a perfect Fall recipe - make a big batch and freeze some for later. It's good for the soul and tummy! Ingredients 2 tablespoons Arbequina extra virgin olive oil2 cups chopped red onions1/2 teaspoon ground cumin1 teaspoon chili powder8 cups chopped carrots7 cups vegetable or chicken broth1/2 cup sour cream1/4 cup lime juice1/4 cup fresh finely minced cilantro leaves1 teaspoon salt or to tasteFresno Chili Olive Oil to drizzle and finish1/4 cup crumbled cojito or feta cheese to finish each bowl DirectionsHeat the oil in a large, heavy Dutch oven over medium-high...
