Gigante (Giant Greek Bean) Spread with Oregano.
Creamy Sweet Corn and Pea Risotto
Fresh Cherry Tomato Sauce with Garlic and Basil
Creamy cold cucumber avocado soup with citrus olive oil
Pad Thai with Baby Bok Choy and White Crab Mushrooms
Spaghetti with garlic, olive oil and hot pepper - Spaghetti aglio, olio, peperoncino
Rapini and Pecan Pesto: A versatile, delicate and smooth tasting adaptation of the Italian classic.
The perfect restaurant-style seasonings to spice up your olive oil for dipping
Homemade olive oil & wholewheat soda crackers.
Tuscan olive oil biscotti with orange zest, hazelnuts, and a bit of cornmeal. Summer drenched tea time.
Mix up the flavors in your pesto this summer with this simple recipe!
A fresh Broad Bean Hummus with Lemon & Mint- inspired by Nigel Slater, served on elegant charcoal crackers
Bruschetta with Tomatoes & Basil (Bruschetta al Pomodoro). Easy & healthy Italian appetizer.
Spanish Chicken with Chorizo and Potatoes, a tray of citrusy roast you can put together with one eye closed.
Roasting veggies brings out their best flavor. My family is hooked on this combination!
Simple summer pasta sauce made from broccoli
Lebanese-style green beans (haricots verts) like we had in Paris after visiting the Louvre
Tomatoes, Cucumber and Borage Flowers Salad
Green Beans, Broccoli and Bulgur Salad
olive oil gelato: easily my new favorite frozen dessert.
Halloumi, Lentils and Sun Dried tomatoes Salad
Spelt, Mushrooms and Green Beans Salad
How about basil olive oil ice cream? A savory ice cream with a slight sweetness and roasted strawberries & balsamic.
Peppercorn Salmon, Fennel and Tomatoes Salad
Raw tomato soup (Text in Bulgarian with translator)
Mojo de Ajo - Liquid Gold!
Rosemary roasted almonds
Shrimp and Chorizo. Spanish style tapas.
Open Faced Tomato & Herbed Goat Cheese Sandwiches are the perfect, light, summer lunch.
Prawns, Green Beans and Iceberg Salad
Over hummus? This Rosemary and Garlic Cannellini Bean Dip with Parmesan takes less than 5 minutes to make and is so good you'll want to eat it with a spoon!
Tomatoes, Artichoke Hearts and Baby Chard Salad