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Creamy Cauliflower Soup with Rosemary Olive Oil

By |2020-01-13T21:16:07-05:00January 9th, 2020|Appetizers, Blog Home, Entrees (without Meat), Recipe Blog, Sauces and Soups|

INGREDIENTS: ¼ cup Fresh Harvest Garlic Olive Oil 1 medium yellow onion, chopped (about 1 cup) 2 garlic cloves, minced (about 1 tablespoon) 1 quart low-sodium vegetable stock, plus more as needed for reheating 1 medium head cauliflower, cored and broken into 1 ½ inch florets (about 2 ½ pounds) ¼ cup Fresh Harvest Rosemary

Rosemary Fused Ultra-Premium Olive Oil

By |2020-03-11T10:53:39-05:00August 29th, 2016|, |

Fresh and wild Rosemary from the hills of Tunisia are crushed with early harvest Chetoui olives using 100% cold extraction. This fused oil embodies the heart and soul of this delicious and ancient herb. Aromatic. Complex. Amazing with chicken, pork or seafood.  Spectacular drizzled over sautéed vegetables.  Mind-blowing with roasted potatoes.

Corn Casserole

By |2019-11-17T22:06:19-05:00November 14th, 2019|Blog Home, Breads and Cakes, Brunch, Recipe Blog, Side Dishes|

INGREDIENTS: 6 tbsp. Fresh Harvest Butter olive oil 2 pounds frozen or fresh corn kernels (about 6 1/2 cups) 1 tbsp. Fresh Harvest Rosemary olive oil 4 scallions, thinly sliced crosswise (optional) 1 fresh rosemary sprig (optional)  Kosher salt and black pepper ½ cup all-purpose flour ½ cup fine or coarse yellow cornmeal 2 teaspoons baking powder 1 cup