Archive for September, 2015

avocado and tomato salad
1 pint grape tomatoes
2 ripe avocados
6 oz. sweet corn
2 tbsp. fresh cilantro, chopped
1/2 cup Feta cheese (optional)
Honey-Lime Dressing:
2 tbsp. lime juice
3 tbsp. SOOC Persian Lime Olive Oil
1 tbsp. honey
1 clove garlic, minced
Sea salt and fresh cracked pepper to taste
Dash of cayenne pepper (optional)
  1. Slice the tomatoes in half. Dice the avocados and chop the cilantro.
  2. Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.
  3. Combine the sliced tomatoes, avocado, cilantro, corn and honey-lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let the flavors mingle. Can use as a dip with chips.

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broccoli 2


  •   1 bunch broccoli cut into pieces
  •   1/4 cup SOOC Garlic Olive Oil (or Tuscan Herb)
  •   1/4 teaspoon red pepper flakes (optional)
  •   salt and pepper, to taste
  •   1/4 cup grated parmesan cheese


  1. Preheat the oven to 400 degrees F. (or use a vegetable basket on grill)
  2. Mix together the SOOC Garlic Olive Oil, red pepper flakes, salt and pepper.
  3. Toss together the broccoli and the oil mixture in a large bowl.
  4. Spread out the broccoli on a cookie sheet.
  5. Roast in the oven for 15-20 minutes.
  6. Be sure to check often to make sure broccoli isn’t burning, but tender and crispy.
  7. Remove from the oven and toss with the cheese.

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