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Studded with olives, Pancetta and Parmesan that gets golden and crisp at the edges, this is roasted cauliflower at its [...]
Ingredients for the Brine (for each 1-quart jar) 10 cloves garlic, peeled 2 cups Fresh Harvest Oregano Balsamic 6 teaspoons [...]
Ingredients: 1-pound lean ground beef (grass fed/organic) ½ cup onion finely chopped ¼ cup plain or Italian breadcrumbs 2 garlic cloves, minced 1 egg 1/4 cup Parmesan or [...]
These Greek inspired fritters are delicious! We're always looking for ways to use zucchini and this recipe works well. The [...]
By Rachel Bradley You've probably heard of Mexican style carnitas, but have you heard of the flavor explosion that is [...]
A Southern classic. But with a twist. We use heart healthy olive oil! Use our EVOO or any of our fused and [...]
These big meatballs are baked, not fried. And they taste more like beef than turkey! This recipe makes about 15-18 [...]
Wild Mushroom Empanada Filling 1 cup zucchini finely diced 1/2 pound assorted wild mushrooms, cleaned and coarsely chopped 1 shallot [...]
INGREDIENTS: Two 14-ounce cans chickpeas One 14-ounce can artichoke hearts, drained ¼ cup tahini ¼ cup Fresh Harvest olive oil (Milanese [...]
EVOO fries up the best crab cakes! Wild Prawn Cakes 1 pound raw, wild shrimp, peeled and deveined, finely chopped 1 [...]
