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
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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.
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