Mac Nut Crusted "Brie" (V/GF)

Combining Mac Nut  "Brie" with Better Than Breadcrumbs and some fresh apple slices, this makes a great vegan alternative to any charcuterie board.

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"Brie" Stuffed Mushrooms (V/GF)

This super easy appetizer is sure to make any occasion feel special by combining Better Than Bread Crumbs, Mac Nut "Brie", mushrooms, rosemary, and EVOO.

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Classic Vegan Pesto (V/GV)

A simple, delicious vegan and gluten-free pesto recipe that combines EVOO, Cashew & Macadamia Grated "Parm", fresh basil and garlic. 

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Oven Roasted Delicata Squash with Cranberries & Thyme

Oven roasting squash is one of the easiest ways to bring out the nutty flavor and sweetness of winter squash by creating caramelization while maintaining a moist and tender texture. You can substitute the Delicata squash with your favorite winter squash or sweet potatoes, but we chose the Delicata because it is so cute, and the skin is tender enough to eat so it saves time not having to peel it. This dish can be made with unflavored extra virgin olive oil and a traditional balsamic vinegar of course but layering in flavored olive oils and vinegars can add a whole other dimension of flavor and be a fun and seasonal way to add nuances to even the simplest dishes.  Here we use our vegan, organic butter flavored olive oil and cinnamon pear dark balsamic to add richness and warmth for the fall.

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Classic Hummus Dip

Our classic hummus recipe is a simple yet perfectly balanced, flavorful dip you can make in a matter of minutes at home. For this recipe we use traditional Middle Eastern spices to give the dip its warm, earthy, flavor and finish it with our spicy Harissa Olive Oil and Za'atar blend of spices which is a fragrant blend of dried thyme, oregano, toasty sesame seeds, and tart sumac.

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Fourth of July Fruit Salad

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

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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!

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Spring Pea Soup


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.


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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!!    

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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

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