A cornucopia of seasonal flavors comes together in this creamy vegetarian soup. It’s homey, yet you can serve it to the most sophisticated palates in your best china or rustic soup bowls. It gets a double hit of fresh-pressed olive oil, which is used in the vibrant, herbaceous pesto as well as the soup.
Roasted Squash and Sage Risotto Recipe, Spotlight on Squash, The Power of Soy and Exercise and Depression As fall’s chill takes hold, it’s time for stick-to-your-ribs meals and taking advantage of farmers’ markets bursting with the seasonal bounty of winter squash. This issue of The Olive Oil Hunter Newsletter has everything you need to cook up a […]
Greek fava is a wonderful twist on hummus, the better-known legume-based dip. Fava has a silky creaminess for a great mouthfeel. It’s often topped with caramelized onions and capers and served with toasted pita wedges, but I love using cucumber spears and sliced veggies for dipping. Ingredients 1 cup dry yellow split peas 3 cups […]
Watch T.J. Robinson create one of his favorite culinary hacks—olive oil compound butter with herbs. Ingredients 16 oz unsalted butter, cut into large uniform cubes, room temperature 1/3 cup Fresh Pressed olive oil 1 tablespoon finely chopped fresh rosemary 1 tablespoon finely chopped fresh thyme 1 tablespoon finely chopped fresh basil 1 tablespoon finely chopped […]
