olive oil

Rice & Olive Salad

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Rice & Olive Salad 4 servings 1/2 cup dried cranberries 1 cup leftover steamed rice (I used Japanese white medium-grain) 1/2 cup Lindsay Large Pitted Black Ripe Olives, halved 1/3 cup pine nuts 1 large Roma tomato, diced 1 clove garlic, finely chopped 1 teaspoon finely chopped parsley For the vinaigrette: 1 1/2 tablespoons olive […]

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Roasted Olives—Quick & Easy Party Food

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Add this recipe to ZipList! Roasted Olives Adapted from Lindsay Roasted Olives Recipe 6 ounces black pitted olives, drained 6 ounces Greek Kalamata pitted olives, drained 4.5 ounces garlic stuffed Spanish olives, drained 6 large garlic cloves, minced 5 or 6 fresh thyme sprigs zest of 1/2 lemon, finely shredded 1/4 cup olive oil juice […]

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Revolution Tofu Curry

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Revolution Tofu Curry Adapted from Very Simple Curry, p. 271, Jamie’s Food Revolution Serves 4 6 scallions large bunch of fresh cilantro 2 tablespoons olive oil 5 heaped teaspoons curry powder 1 tablespoon butter 2 cans (14-ounces each) coconut milk sea salt juice of 1 lemon 1 1/2 teaspoons sesame oil 15 ounces extra firm […]

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Quick & Easy Edamame Dip

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Add this recipe to ZipList! Quick & Easy Edamame Dip Adapted from Food Woolf’s recipe for Forever Green Edamame Dip Makes approximately 3 1/4 cups dip 16 ounces frozen, shelled edamame 1/2 cup cilantro, chopped 3/4 cup red onion, chopped 4 cloves garlic 3 tablespoons olive oil 3 tablespoons toasted sesame oil 1 tablespoon Sriracha […]

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Miso Soup With Butternut Squash, Poached Eggs, & Spinach

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Miso Soup With Butternut Squash, Poached Eggs, & Spinach Makes 4 servings 6 cups water 1/4 cup distilled white vinegar 4 large eggs 1 pound butternut squash (or sweet potato), peeled and roughly chopped into 1/2-inch cubes 1 tablespoon olive oil Fine grain sea salt 3 1/2 cups dashi 2 1/2 – 3 cups baby […]

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Creamy Coconut Curry Wild Rice Soup, aka “Sunshine Soup”

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Coconut Curry Wild Rice Soup, aka “Sunshine Soup” Adapted from Super Natural Cooking, by Heidi Swanson Makes 5 to 6 servings 2 tablespoons olive oil 2 teaspoons red curry paste 2 large cloves garlic, minced 2 yellow onions, chopped 1 cup wild rice, rinsed 4 cups water 1 yellow-fleshed sweet potato, peeled and cut into […]

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Warm Beet Salad

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Lately I’ve been enticed by the beautiful beets at our farmer’s market. I got an especially beautiful bunch of beets during my last trip to buy produce at the market.   The beets sat in my kitchen for several days calling to me to use them.  I finally decided on turning them into a warm beet salad.  I […]

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Val’s Kale & Chanterelle Pasta

My wonderful exchange with Jim Davey about Cornish pasties got me thinking about some other wonderful people I know.  I gain so much inspiration from so many people in my life and since the food community is all about sharing in the collective experience, I thought it would be fun to start a new series […]

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Roasted Kabocha Squash Soup

I love soup and could eat it every day of the week. It just never gets boring because of the endless combinations, and is comforting and yummy. I especially love soup during summer, go figure! Lately I’ve been craving two of my favorite soups, Butternut Soup and Tom Khai Gai, so I’m sure we’ll be […]

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Veggie Chili, Crash Hot Potatoes, & Chocolate Coconut Cookies

I'm always on the lookout for new yummy healthy recipes to add to my arsenal. This is especially important as Squirrel gets older and with me being pregnant. No matter how much I would rather have a chocolate truffle tarte for dinner some nights, I want to make sure that I instill healthy eating habits […]

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