by elaineolive | Sep 3, 2019
Serving Size: 2-3 Ingredients: 9 oz. Pappardelle’s Gluten-Free Vegan Red Lentil Penne(sold here) 1 large bulb of garlic 2 teaspoons Extra-Virgin Olive Oil(any infused evoo may be used) 12 oz. broccoli (fresh or frozen) 12 oz. roasted red peppers Instructions: 1....
by David Calafiore | Jul 28, 2019
Ingredients Marinade: ¼ Cup Extra Virgin Olive Oil 4 Cloves Garlic – smashed & peeled 1 TBS reduced sodium Soy Sauce 1 TBS Fresh Rosemary Leaves – minced 1 TBS Honey 1 tsp Lemon Zest (about ½ a lemon) ½ tsp Crushed Red Pepper Flakes ¾ tsp Onion Powder ¾ tsp...
by David Calafiore | Jul 28, 2019
Ingredients 1 (15 oz) can chickpeas 2 medium avocados 3 Tbsp olive oil (flavored is good too!) 1/2 Tbsp tahini paste 3 Tbsp lime juice 1 clove garlic 1/8 tsp ground cumin Instructions Drain and rinse chickpeas, add to food processor with olive oil, tahini, lime juice,...
by David Calafiore | Jul 24, 2019
Bagna Cauda Recipe (a delicious dipping oil) (The name means “hot bath,” and the dish is so-called because the mixture of garlic and anchovies is traditionally kept warm in a chafing dish or fondue pot. Bagna cauda is served with small pieces of assorted...
by David Calafiore | Jun 26, 2019
* A delicious alternative to mayonnaise-based potato salad Ingredients 3 pounds red potatoes, cut into 1-inch cubes 1/2 cup olive oil 3 tablespoons lemon juice 2 tablespoons minced fresh basil 2 tablespoons minced fresh parsley 1 tablespoon red wine vinegar 1 teaspoon...
