I’m so excited to bring you this recipe. I love the way colorful food really makes your dinner table look more interesting. And squash, I just love squash. Ina Garten, the Barefoot Contessa, is one of my favorite cooks with her delicious yet not too-fussy recipes. Here we have taken her bruschetta recipe from her […]
Read more
Chimichurri sauce is an essential Argentinean condiment (typically made with parsley, oregano, vinegar, and garlic) and always accompanies any type of grilled meat. This fool-proof recipe canāt get any easier: throw all ingredients into a food processor and give it a whirl. Typical recipes have you make the chimichurri a day before serving in order […]
Read more
A few years back we posted an easy mid-week pasta recipe that doesnāt require a lot of planning and uses ingredients that you probably already have on-hand (Penne Pasta with Tomato-Garlic Tuna Sauce and Mint). Hereās another variation from Cooks Illustrated that is just as easy and doesnāt skimp on flavor. You can prepare the […]
Read more
Our great friend Emily made this fabulous appetizer for a party at the house and it was an instant hit. The conversation switched to how she made it and where she got the recipe. It was another great recipe from Food52 and she used one of our single varietal extra virgin olive oils. We liked […]
Read more
Hereās another recipe with two of our favorites: the Barefoot Contessa and the Carolina Fish Market. On the way home pick up the freshest fish from the Carolina Fish Market and the rest of the ingredients youāll probably already have on hand. Roasting salmon will usually produce a moist fish and with this simple trio […]
Read more
Some hummus recipes call for a long list of ingredients and some items (like Tahini) are not always readily available in your fridge or pantry. Hereās an easy and very tasty hummus recipe with just a few ingredients. However, each of those ingredients needs to be of the highest quality, especially when it comes to […]
Read more
Brisket is the cut of meat from the lower chest or breast area. Being one of the tougher cuts of beef, it is ideal for braising. Braising usually consists of searing meat at a high temperature first followed by simmering at lower temperatures in a covered pot with some liquids for flavor and moisture. This […]
Read more
We love when our customers share their favorite creations and let us pass on good ideas for healthy, tasty dishes. Kelly emailed this idea to us, we tried it, and itās a winner. The pears are roasted in a light coating of olive oil but thatās it for the oil. Pineapple balsamic vinegar is all […]
Read more
Have you ever tried fresh fennel? Itās a bulbous vegetable with overlapping layers like a head of cabbage but firm and crunchy like celery. It has a bright, fresh taste with a subtle anise flavor (like licorice). The bulb is great roasted with root vegetables but when sliced raw very thinly, it makes an excellent […]
Read more
Tilapia is naturally low in fat, rich in omega-3 fatty acids and can play a key role in weight control. Our pomegranate dark balsamic vinegar, like all our dark balsamics, is thicker than supermarket balsamic vinegars and thus makes an ideal glaze without adding a long list of ingredients.Ā
Read moreCopyright 2021 - Olive This! - All rights reserved. Privacy Policy.
Site by Horde Marketing, LLC