Our executive chef Anna Gass gives this trending TikTok recipe a serious upgrade by swapping out regular olive oil with our beloved Garlic Olive Oil and tossing in fresh spinach, heirloom cherry tomatoes, oregano and shrimp. This dish turns into a creamy and comforting pasta within 40 minutes.
Gemista in Greek simply means stuffed. Hence, this veggie dish is truly open for customization. Traditionally stuffed with ground meat, we decided to lighten the load by adding a savory wild rice mixture to our zucchini, peppers and eggplant. Great with tomatoes too, this is a main dish that vegetarians, as well as carnivores, can truly get behind. Have fun stuffing the veggies of your choice for variety and optionality.
This Lemon Blueberry Olive Oil Cake can fulfill that sweet and tart craving of yours. Each slice is bright with the freshly squeezed lemon juice and lemon zest plus the blueberries add the perfect amount of sweetness with every bite. This recipe is a heart healthy delight difficult to resist.
When you can replace your favorite (unhealthy) snack, with a healthy and tasty version of it - why wouldn't you? These baked zucchini fries are pretty much our favorite snack. Just don't become addicted to them!
The only thing better than Olive Oil Cake... Olive Oil Cupcakes! These too-cute desserts are made all the merrier with the addition of our Dark Chocolate Balsamic Vinegar drizzled on top. Thank you to Baran Bakery for crafting these beauties!
Our good friend and incredibly talented chef, Anna Gass, wanted to preserve ethnic family recipes, so she traipsed across the country cooking with immigrant grandmothers right in their own kitchens - including Nelly, my wonderful mother-in-law. This recipe for Spanakopita is a family favorite and can be found in Anna's gorgeous cookbook, Heirloom Kitchen.