Roasted Fennel with Parmesan

This dish makes a wonderful side for holiday dinners.  It's not only delicious & festive but it's quick & easy to make & can be prepared ahead to free your oven up for the main event, that big bird or roast! The original recipe was inspired by Giada di Laurentis but we've added our own spin!

Daphna Rabinovitch's Oversized Buttermilk Blueberry Muffins

These muffins are simply the best, most tender & moist blueberry muffins that I have ever had. The recipe comes from Daphna Rabinovitch's recently released cookbook "The Baker in Me" and Daphna has graciously given me permission to share it. While the original recipe calls for using butter I substituted EVOO with fantastic results. For more delicious recipes from "The Baker in Me" get the book here & while you're at it check out Daphna's Facebook page for "The Baker in Me" here

Rhubarb & Buttermilk Tea Cake

When rhubarb is in season this tasty tea cake is a great alternative to banana bread. The original recipe for this cake comes from Chatelaine magazine & can be found here.  In our recipe we used EVOO instead of vegetable oil.

Tuscan Tuna Sandwich

This tuna sandwich uses no mayo but is probably one of the tastiest we've tried! Cannellini beans & evoo help to act as a binder & give it that extra health boost!

Tuscan Sausage, White Bean & Kale Soup

This wonderfully hearty soup is actually best served the next day so if you have time, prepare the soup a day ahead & allow it to cool overnight.  When you are ready to serve it, bring it back to a boil & allow it to simmer for 5 minutes before serving. It's fantastic served with slices of good bread with melted gruyere cheese. Just drizzle the bread with good evoo & salt. Bake at 350 degrees until the bread is toasted (about 5 minutes). Top with grated cheese & broil for 2-3 minutes until cheese is melted. Serve alongside steaming bowls of the soup.

Olive Oil Dark Chocolate Mousse

Using olive oil in this mousse recipe imparts a beautiful flavor & smooth, creamy texture.

Carrot Fennel Soup

Roasting the vegetables in extra virgin olive oil adds a depth of flavor & sweetness to this soup. The fennel oil drizzle is the perfect finishing touch.

Whole Roasted Cauliflower with Whipped Goat Cheese

This recipe comes from chef Alon Shaya at Domenica restaurant in New Orleans & is one of the most flavorful cauliflower dishes that I've ever tasted. The cauliflower is precooked in a seasoned poaching liquid which infuses it with flavor & then is roasted to make it crisp. While it may seem like a long process a lot of the prep can be done beforehand. 

California Bruschetta

Easy & delicious this appetizer takes just minutes to make. The trick is to use a super fruity & herbaceous extra virgin olive oil. I like using Domaine Oltremonti for this dish.

Olive Oil Gelato

Gelato may be the Italian word for ice cream but it has distinct differences.  While it tastes denser and creamier than ice cream it normally contains less fat as it has a higher milk to cream ratio than ice cream. This olive oil gelato is delicious topped with chopped pistachios or Fleur de Sel.

Kale Salad

A tasty and healthy salad that makes a wonderful accompaniment to any meal or even a meal in itself on those days you just want a lighter lunch or dinner.


An easy and delicious recipe for hummus from The Barefoot Contessa Cookbook!