Recipes — evoo

This is a once a week for us.  In season, or in crisper, either way, my easy out for being creative. The variations are endless. Keep in mind, some vegetables cook faster than others. Try to keep veggies chunked not diced. This is Bill's latest creation. Preheat oven to 400F. in a bowl with your hands, toss veggies in olive oil, a sprinkle of Sea Salt and fresh ground pepper 1 Sweet Potato, 1/2 in slices 1 Russet, or in season Potato 1 Green Zucchini, 3/4 in slices 1 Yellow Zucchini, 3/4 in slices 1 Eggplant, cubed, salted and drained...

This is my new addiction. A new Cuisinart Ice Cream Maker, and the sky is the limit.  Any Pure Cultivar, Fused or Infused Olive Oil will work with this recipe. Variations will follow. *Custard needs to be made a day ahead. 'Freeze bucket' has to be frozen solid. Ingredients: 1 1/4 c whole milk (I use Fox Hill Farms) 2/3 c sugar 1/2 - 1 vanilla bean (I use Epices de Cru, as they are far superior to grocery store) 3 large egg yolks 1 1/2 c whipping cream 6 T robust EVOO  (This is where the fun begins. Think...

Ingredients: 1 Whole Chicken A few Large Potatoes 1 Large Lemon Dried Oregano Fresh-Cracked Pepper Robust Extra Virgin Olive Oil ¼ cup Water Fresh Bread Feta Cheese Kalamata Olives Cooking Directions:Preheat oven to 450 degrees.Place whole chicken in a roasting pan. Peel and chop potatoes into large chunks, and place them into the roast pan around the chicken. Add water to pan evenly. Pour EVOO over chicken and potatoes (enough that everything is well coated and some oil is collecting in the pockets of the pan). Cut lemon into several large chunks. Squeeze lemon juice over chicken and potatoes, and...