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Mardi Gras King Cake

Tradition calls for yellow, purple and green sugars, but of course, we rarely color inside the lines so feel free to mix it up, here we used some fun gold stars but we have also used black, gold and white in celebration of Saints Football, who ‘dat! 

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Olive Oil Sugar Cookie

Want to know the secret to the best sugar cookie? Our Lemon Olive Oil, of course! This olive oil is the perfect substitute for butter in your muffins, cakes, cookies and even pancakes. It adds a rich depth of flavor that we can't get enough of, you'll never bake without it again. Check out the recipe below. Ingredients 2 cups all-purpose flour1/2 teaspoon baking soda1/2 teaspoon salt4 tablespoons unsalted butter, room temperature3/4 cup granulated sugar1/4 cup confectioners' sugar1/2 cup our Lemon Olive Oil1 large egg1 teaspoon pure vanilla extract Directions- Mix flour, baking soda, and salt- In the bowl of a stand mixer fitted with the paddle, beat the butteron medium until creamy.- Add the sugars (both white and confectioners')...

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Posole Verde

Traditional Pork Posole VerdeServes 4-61 lb pork shoulder, cut into 1-inch cubes1 tbsp cumin1 tbsp coriander2 tsp black pepper2 tsp kosher salt3 tbsp Super Greek Extra Virgin Olive Oil(for added flavor substitute Garlic Infused for mild, Hatch Green Chile for medium, or Jalapeno infused for spicy)½ ea yellow onion, diced4 ea garlic cloves, minced2 ea hatch green chiles, seeded and diced2 tbsp dried Mexican oregano2 qt chicken stock1 ea 30 oz can of white hominyto taste salt and pepperFor Garnish2 c shredded green cabbage1 c sliced radish1 c sliced jalapeno½ c cotija cheese½ c salsa verde2 ea limes, cut into wedges1. Combine cumin, coriander, salt, and pepper and season diced pork.2. In a large dutch oven heat your choice of...

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Peach Panzanella

Serves 41 loaf country-style sourdough bread, cut into 1-inch cubes¼ c Super Greek Extra Virgin Olive Oil1 lb freestone peaches (yellow or white), cut in half with pit removed1 lb assorted cherry tomatoes, halved½ ea large red onion, sliced thin½ c kalamata olives halved¼ c ea fresh basil and mint leaves, cut into thin ribbons1 tbsp shallot, minced½ c Apricot Balsamic Vinegar½ oz red wine vinegar1 tsp dijon mustard1 c Super Greek Extra Virgin Olive Oilto taste salt and pepper1. Begin by tossing torn bread pieces with ¼ c Super Greek Extra Virgin Olive Oil. Place in a large sautépan over medium-high heat and stir until the bread begins to brown and get crisp. Remove from the panand cool.2. To...

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Orchard Sangria

8-10 servingsCombine the following:2 - 750ml bottles of full-bodied red wine – i.e., Merlot or Cab2 cups of orange juice¾ cup balsamic simple syrup(we use wild cherry for our sangria)2 cups of frozen mixed berries1 orange sliced for garnishChill in the refrigerator for up to an hour before serving.

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