No products in the cart.
Categories:
Appetizers, Featured Recipes, Recipes, Recipes From The Web, Vegetables
Sprouted Moong (Green Gram) Falafels
This recipe is healthy and a good high protein alternative for people who get tired of eating sprouts just as is. You can bring out the lemon flavor of this recipe with Eureka Lemon Olive Oil.
Ingredients:
- 1 cup sprouted Moong/Green Gram. (You can use any kind of sprouts)
- 5 cloves of Garlic
- 1/2 an Onion, finely chopped.
- A handful of mixed herbs, finely chopped. (Such as coriander, mint, parsley)
- 1 tsp Roasted Cumin powder
- Tata Salt Lite, to taste
- 1/2 tsp All spice powder (can be substituted with brown Garam Masala powder)
- juice of half a lemon.
- 1/2 tsp Baking Soda
- 2 tsp Olive Oil.
Instructions:
- You can either use lightly steamed Moong or raw Moong for this recipe as you desire. If you want to use steamed Moong, place them in the microwave, sprinkled with some
Categories:
Featured Recipes, Recipes, Vegetables
Roasted Root Vegetables
Seriously, guys, brussels sprouts are delicious! At least they are when they have been lightly coated with olive oil and roasted until they turn golden brown. If you haven't tried them before, give them a chance. You'll be pleasantly surprised.
This recipe works well both as a side dish or as an entree with slightly larger portions and a side of cooked millet or rice.
- Prep:10 min
- Cook:40 min
- Total:50 min
- Serves 6 to 8
- 2 tablespoons of our Butterextra virgin olive oil
- 1 medium butternut squash, peeled, seeded, and diced
- 1 parsnip, peeled and diced
- 2 turnips, peeled and diced
- 24 brussels
Categories:
Recipes, Recipes From The Web, Salads, Vegetables
Marinated Beet Salad
Roasted beets are lightly coated with a simple vinaigrette and few dashes of sea salt to create a savory side dish or main course. Use different colored beets to make a beautiful and delicious salad.
- Prep: 10 min
- Cook: 1 hour
- Total: 1 hour 10 min
- Serves 4 to 6
- Preheat oven to 350°F.
- 5 medium beets (about 1 pound)
- Trim any greens from beets and wash throughly.
- water
- Place beets in a baking dish. Fill with water until 1/8 to ¼ inch high.
- 1 teaspoon salt
Brussels sprouts have a serious PR problem. It used to be popular to steam Brussels sprouts, a technique which leaves them somewhat bland and soggy much to the dismay of children everywhere. However, when roasted in the oven with a splash of olive oil, salt, and pepper, Brussels sprouts are elevated to a treasured side dish for any meal or holiday feast. Even if your kids still don't like them, it just leaves more for you.
- Prep: 15 min
- Cook: 20 min
- Total: 35 min
- Serves 6 to 8
- 2 pounds Brussels sprouts
- Rinse Brussels sprouts. Trim off ends, remove any discolored layers, and slice in half. Place in a large bowl.
- 3 tablespoons olive oil - Try our Garlic Olive Oil!
- 1 tablespoon water
- 1 teaspoon sea salt
Categories:
Featured Recipes, Recipes, Recipes From The Web, Vegetables
Green Beans with Feta and Balsamic Vinegar
Cookgreens beans like a gourmet chef with this delicious recipe! You can enhance the flavor of this recipe with our Oregano Balsamic.
Ingredients
- Green beans
- Olive oil
- Water
- Salt and pepper
- Balsamic vinegar
- Feta cheese
Directions
- Snap ends off green beans. Wash and let dry in colander.
- Heat a skillet large enough to hold the beans comfortably (or cook in batches). Add olive oil to glaze the bottom of the pan.
- Add green beans to skillet. Be prepared for a lot of noise, as water from the green beans will pop in the oil.
- Use long tongs to give the green beans a quick turn in the skillet before covering the pan (this will allow the water to cook off without splattering your whole stovetop and also trap vapor in the pan to add steam to the cooking).
Categories:
Featured Recipes, Recipes, Recipes From The Web, Vegetables
Cauliflower Steaks with Olive & Herb Salsa
This Cauliflower Steaks with Olive & Herb Salsarecipe is perfect for those looking for delicious meal that is not only healthy but is also filling! This recipe takes about 1o minutes to prep and 35 minutes to cook. You can also enhance the flavor of this recipe with our Tuscan Herb Olive Oil.
Ingredients
- 2 tablespoons olive oil
- 1 large (about 1.2kg) cauliflower, cut crossways into four 1.5cm-thick pieces
- 50g (1/4 cup) pimento-stuffed green olives, finely chopped
- 60ml (1/4 cup) extra virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon baby capers
- 1 tablespoon chopped fresh continental parsley
- 2 teaspoons chopped fresh oregano
- ¼ teaspoon caster sugar
Instructions
- Preheat oven to 180C. Line 2 baking trays with baking paper. Heat 2 teaspoons of the olive oil in a
Categories:
Featured Recipes, Recipes From The Web, Vegetables
Stir Fry Recipe: Green Bean and Shiitake Mushrooms
Make this savory recipe in only 10 minutes! This dish is packed full of flavor and is delicious to even the most picky of eaters. Add a nutty-sweet flavor to this vegetable dish with out Arbequina Balsamic. Ingredients
- 1/2 pound green beans, trimmed
- 2 teaspoons oliveoil
- 1/2 onion, thinly sliced
- 6 ounces fresh mushrooms, sliced
- 1 clove garlic, finelly minced
- 1 teaspoon finely grated fresh ginger
- 1 1/2 tablespoon oyster sauce + 2 tablespoons water
- Fill the wok or saute pan with about 1 cup of water. Bring to a boil and then add the green beans. Cover and let steam for 4-5 minutes or until crisp-tender. Drain the beans, wipe the wok dry and return wok to the stove.
- Heat the wok over high heat and swirl in the
Categories:
Appetizers, Featured Recipes, Recipes From The Web, Vegetables
Salty Broccoli Toast
ThisSalty Broccoli Toast byleannebrown.comis the prefect addition for your Thanksgiving day meal. We suggest serving it as an appetizer for guests as they wait to eat your deliciousThanksgiving day meal!
Ingredients:FOR TWO
(from Good and Cheap p. 72)- 2 tbsp butter
- 4 slices bread
- 1 tsp olive oil
- 3 cloves garlic, finely chopped
- 1 tsp chili flakes
- 1 anchovy, finely chopped
- 1 crown and stem of broccoli, chopped
- Romano or Parmesan, freshly grated
- salt and pepper
Instructions:
Melt ½ tablespoon of butter in a small pan on medium heat. Place the two slices of bread in the pan and let them sizzle for about 2 minutes, then lift them with a spatula to check whether they're golden brown underneath. When they are, flip 'em over. Add the rest of the butter to the pan to make sure the second
Categories:
Vegetables
Eureka Lemon EVOO Broccoli
Ingredients:
- 1-1/2 pounds broccoli florets
- 3 TbspHigh Country Eureka Lemon EVOO
- 1/2 cup seasoned breadcrumbs
- 2 Tbsp butter
- 3 Tbsp grated Parmesan cheese
- salt and freshly ground pepper
Instructions:
Fill a large pot halfway with water. Cover and bring water to a boil over high heat. Salt the water and add broccoli. Boil the broccoli until crisp-tender, about 5 minutes. While the broccoli is cooking, toast the breadcrumbs and Parmesan cheese in the butter, about 3-5 minutes. Drain the broccoli florets, transfer to a large bowl and toss with theHigh Country Lemon EVOOto coat. Pour breadcrumb mixture over broccoli and serve immediately.
Categories:
Vegetables
Tuscan Herb Asparagus
Ingredients:
- 1 bunch asparagus
- 2 TbspHigh Country Tuscan Herb EVOO
- 1/2 chopped red pepper
- salt and pepper to taste
- 1/4 cup Parmesean cheese
Instructions:
Heat 2 Tbsp ofHigh Country Tuscan Herb EVOOin a skillet on medium high heat. Once pan is hot add chopped red pepper and asparagus to skillet. Saute vegetables until al dente, then add Parmesean cheese, salt and pepper.
Shopping Cart
Close