Ohhh yes — the Tunisian Baklouti Green Chili Olive Oil is the unicorn of your pantry. 🌶️ It’s bold, earthy, and spicy without setting off a five-alarm fire in your mouth. Let’s harness that flavor magic in a savory-sweet roasted corn and avocado salad — perfect as a side, taco topper, or “I’m eating this out of the bowl with […]
🥗 Spicy Roasted Corn & Avocado Salad Read More »
½ tablespoon of Hojiblanca EVOO 1 ½ lbs. of trimmed green beans Kosher Salt 1 teaspoon of Honey Ginger Balsamic Vinegar 3 tablespoons of soy sauce 3 tablespoons of tahini 2 tablespoon of honey 1 tablespoon of Toasted Sesame Oil 2 minced garlic cloves Heat EVOO in a large saucepan over medium heat, add the green beans, Honey Ginger Balsamic
SAUTEED GREEN BEANS Read More »
For the Roasted Butternut Squash1 medium butternut squash peeled, and cut in to 3″-4″ “sticks” no more than 1″ thick2 tablespoons of intense UP Extra Virgin Olive Oil such as Picual, Hojiblanca2 tablespoons of Ripe Peach White Balsamic1 teaspoon sea saltfreshly ground pepperPreheat the broiler or oven to 500 F. and adjust the rack to the highest position in the
Roasted Butternut Squash with Sage & Toasted Pumpkin Seed Pesto and Ricotta Salada Read More »
