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Archive for September, 2015

avocado and tomato salad
INGREDIENTS:
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)
Directions:
  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

Ingredients:

  •   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

Directions:

  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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