Recipes

Amy Ingram
Deep Dish Tuscan Quiche

Deep Dish Tuscan Quiche

EVOO Crust: 2 cups all purpose flour 2 teaspoons salt 2/3 cups Pesto EVOO 1/2 cup cold water Filling: 9 eggs, beaten 1 1/2 cups half and half 4oz fontina cheese, grated 2oz parmesan cheese, grated 2 shallots, peeled and diced 1 garlic clove, peeled and minced 2 cups baby spinach 2 cups Tuscan kale 1 pint tri-colored cherry tomatoes, halved 1/2 teaspoon salt 1/4 teaspoon cracked black pepper Instructions: Preheat oven to 350°F. Place flour and salt in the bowl of a stand mixer fitted with the paddle attachment, and stir to combine. Add olive oil and water to...

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Myrna Burlock
Savory Olive Oil Crepes with Caramelized Onions, Spinach and Feta

Savory Olive Oil Crepes with Caramelized Onions, Spinach and Feta

Recipe from The Olive Oil Times by Paul Kostandin Crepes are both super satisfying and incredibly easy to make at home. All you need is a solid recipe for the batter, some tasty fillings, and a good non-stick pan. The best thing about crepes, in my opinion, is their ability to do double duty as both a sweet, fruit, or chocolate-based dish, but also as a savory breakfast or lunch option with things like spinach, cheese, and ham inside. I always keep my batter neutral, so I can use them in multiple ways whenever I make them. This batter will keep well in the refrigerator, and I like...

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Myrna Burlock
Olive Oil Deviled Eggs

Olive Oil Deviled Eggs

Ingredients 12 eggs                                                        2 tsp lemon juice 1/2 cup Arbequina  EVOO                           pinch of black pepper 1 tsp Dijon                                                    pinch paprika 1 T capers                           ...

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Myrna Burlock
Pea Pesto and Grilled Lemon Risotto

Pea Pesto and Grilled Lemon Risotto

Pea Pesto Base: 6 garlic cloves, peeled 1 shallot, peeled and quartered 1 cup spring peas 1/8 cup Pesto EVOO 1 tablespoon Grilled Lemon Balsamic 2 tablespoon Pesto EVOO 1 cup arborio rice 4 cups chicken or vegetable broth 1/2 cup pecorino romano or parmesan, grated salt and pepper to taste Spring Vegetable Sauté: 2 tablespoons Pesto EVOO 1 bunch asparagus, trimmed 1 cup snap peas 1 cup spring peas salt and pepper to taste micro greens and charred lemon wedges for garnish (optional) Instructions: Combine pesto pea base ingredients (garlic, shallot, peas, pesto olive oil, and lemon balsamic) together...

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