Middle Eastern Salad with Za’atar

This is one of our favorite simple salads; fresh and full of flavor enhanced with a hint of exotic spice. A simple yet impressive crowd pleaser.  Juicy tomatoes, refreshing cucumbers, tart and creamy Greek yogurt, brought together by a fresh and luxurious extra virgin olive oil and the perfect savory spice mixture.  

Read more →

Hearty Greek Salad

We’re always changing up our version of a “Greek Salad”. Sometimes we keep it a simple “Horiatiki” or Village Salad with the basics and other times we add chicken, and use a crunchy Romain as a base. The secret in this Greek salad is the dressing!

Read more →

Fourth of July Fruit Salad

A summer is upon us, this salad is nice and refreshing for our Nation's birthday.

Read more →

Mango-Asian Pear Salad

With Mango season in full swing, this mango salad is the perfect way to start using some of our local produce.  It is crisp and clean and great for the summer!

Read more →

Spring Pea Soup

Ingredients:

3 Tablespoons *Organic Butter infused Olive Oil

1 medium chopped onion 2 cups vegetable broth

4 cups of peas (fresh or frozen) hand full of fresh flat leaf parsley hand full of fresh mint leaves salt & pepper to taste

chopped fresh chives to garnish

In a heavy pot over medium heat cook onion in olive oil just until soft. Add vegetable broth and bring to a boil. Reduce heat and add peas and simmer till tender. Pour into blender and add parsley, mint, salt & pepper and puree till smooth. Add more broth if too thick.

Notes: Peas are fairly low in calories, contains almost every vitamin & mineral your body needs, high in fiber & protein. Peas also have a low glycemic index. Protein increases the levels of certain hormones that reduces appetite. Protein works with fiber to slow digestion. Fiber also feeds good bacteria important for gut health.

Parsley is known to detoxifies the body helps to ease strain on the kidneys. Mint helps with digestion.

RECIPE COURTESY OF SABRINA NAJARIAN

Read more →

Rainbow Spinach Salad

Festive colors and flavors highlight this non-traditional spinach salad. Feel free to experiment with different added-in ingredients, or with different pairings of olive oils and vinegars.

Read more →

Cranberry-apple-walnut chutney

A sparkling accompaniment to any holiday feast, this festive chutney replaces the familiar cranberry sauce on your holiday table. Add more apple and celery and it becomes a salad the next day.

Read more →

Oven Roasted Brussels Sprouts

Oven Roasted Brussels Sprouts                     Yield: 4 servings

Courtesy of Rebecca Woodland

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Ingredients

1 1/2 pounds Brussels sprouts — trimmed and halved

2 Tablespoons extra-virgin olive oil (Bacon flavored olive oil is a favorite)

½ teaspoon sea salt

¼ teaspoon freshly-ground black pepper

Optional flavor addition: Maple balsamic vinegar (about 1Tablespoon)

method

  1. Trim Brussels sprouts. Cut in half through the stem end.
  2. Place a rack in the upper third of your oven and preheat the oven to 400 degrees F. Place the Brussels sprouts in the center of a large rimmed baking sheet.
  3. Drizzle with Bacon olive oil and sprinkle with salt and pepper. Gently mix until the Brussels sprouts are evenly coated, then spread them into a single layer on the baking sheet. For better crisping, flip the Brussels sprouts so that they are all cut sides down.
  4. Bake for 20 to 30 minutes, until the Brussels sprouts are lightly charred and crisp on the outside and tender in the center. The outer leaves will be very dark too. Watch carefully towards the end of the baking time, as the cooking time will vary based on the size of your sprouts. Season with additional salt and/or pepper to taste.
  5. Drizzle with Maple Balsamic. Toss to coat the sprouts. Put it back in the oven for 2 minutes. Enjoy immediately.

Notes:

Feel free to experiment with various flavors of olive oil. Toss with your favorite herbs and/or spices.

 

All bold ingredients available at Island Olive Oil

Read more →

Tomato-tofu relish

A great make-ahead item that works well with crusty sourdough bread, tossed with pasta, or as a topping for baked potatoes. Flavor intensifies over time. Follow the method EXACTLY or it will not turn out!!    

Read more →

Middle Eastern Hummus (Greece, Turkey, Israel, Palestine, Egypt)

This classic Middle-Eastern pureed chickpea (garbanzo) appetizer is typically served with pita, falafel, or raw vegetables, but it works well as a dip or spread on almost anything

Read more →