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• Juice of 1 lemon
• 1 cup parsley leaves
• 1 cup mixed cilantro and basil leaves
• 1/3 cup green onion or chives
• 1/4 cup Wild Groves Meyer Lemon Olive Oil
• 1 garlic clove
• 2 tsp capers
• 2 tbsp walnuts or pine nuts
• 1 tbsp apple cider vinegar
• 1/4 tsp sea salt
• Freshly ground black pepper

Instructions:

1. Add all ingredients into a high-speed blender.
2. Blend until smooth and a bright green color. 
3. Store in the fridge for up to 5 days and use on salads, as a base for soups, or even mixed with pesto for a zesty pasta sauce. 

Product Links:

Meyer Lemon Olive Oil

This Farmer's Market Baked Oatmeal is the perfect breakfast to make this summer. It's hearty, perfectly sweet, and is a perfect use for all the stone fruit you bought at the farmer's market. It's easily customizable too, so use your favorite fruit in and on top of this dish. Top with a dollop of yogurt and a dash of cinnamon and you're all set for a delicious breakfast.

Farmer's Market Baked Oatmeal Recipe:

• 1/2 cup rolled oats 
• 1/4 cup yogurt of choice 
• 1/4 cup milk of choice
• 1/4 cup water 
• 1 tsp chia seeds 
• 1/4 tsp vanilla extract 
• 1/2 teaspoon baking powder
• 1/4 tsp cinnamon 
• Pinch of salt 
• 1/2 a peach or nectarine, diced 
• 1 tbsp Wild Groves Peach White Balsamic Vinegar
• Additional fruit to top with 
• Addition yogurt serve and maple syrup to serve (optional)

Instructions:

1. Preheat your oven to 365 degrees F.
2. In an oven-safe bowl or dish, combine oats, yogurt, milk, water, chia seeds, vanilla extract, baking powder, cinnamon, and salt. Mix well to combine.
3. Next, add in your diced fruit and stir well to combine. 
4. Add your sliced fruit of choice on top and drizzle with Peach White Balsamic Vinegar. 
5. Bake for 20-22 minutes until golden brown and set.
6. Enjoy warm with a spoonful of yogurt on top, maple syrup, and a dash of cinnamon. 

Product Links:

Peach White Balsamic Vinegar

This Summer Corn Salad is the ultimate summer salad to make for a BBQ during the warmer months.The zesty dressing, sweet corn, and basil are a winning combo alongside the fresh tomatoes and cucumbers. It would pair perfectly alongside ribs, grilled chicken, or even seafood. 

Summer Corn Salad Recipe:

• 3 cups corn, frozen or cut off the cob 
• 1 cup cherry tomatoes, quartered 
• 1/4 of a red onion, diced
• 1/2 a cucumber, chopped
• 3 tbsp Ascolano EVOO
• 2 limes, juiced 
• 1/4 tsp Aleppo Pepper
• 1/4 tsp Harissa powder 
• 1/2 cup basil leaves, chiffonaded
• Salt and pepper to taste (about 1 tsp salt and 1/2 tsp pepper)

Instructions:

1. First, prepare your corn. For the best flavor, cook the corn on the grill or in the oven until bright yellow and tender. Once cooked, remove kernels from corn. Alternatively, frozen corn can be used.
2. In a large bowl, combine the corn, cherry tomatoes, red onion, and cucumber. Set aside.
3. For the dressing, whisk the EVOO, lime juice, Aleppo pepper, harissa powder, salt, and pepper in a small bowl.
4. Combine the dressing with the salad and toss gently. Serve chilled or room temperature!

Product Links:

Ascolano Extra Virgin Olive Oil 

 We all know salads can be boring... this salad is NOT! The crunchy romaine lettuce, radish, roasted snap peas, and homemade croutons are made even more delicious with a vegan caesar dressing using our Robust Blend EVOO and a sprinkle of parmesan cheese! 

Spring Caesar Salad Recipe:

• 1 head romaine lettuce, chopped
• 1 cup snap peas, trimmed
• 2 radishes, thinly sliced 
• 3" piece of old bread, such as baguette
• 3 tbsp Robust Blend EVOO
• 3/4 cup cashews
• 1 tbsp worcestershire sauce 
• 1/2 cup water 
• 4 cloves roasted garlic
• 3 tsp capers
• 1 tbsp caper juice 
• 2 tbsp apple cider vinegar or lemon juice 
• 1/8 tsp black pepper
• 2 tbsp parmesan cheese  

Instructions:

For the dressing:

1. First, make sure your cashews have been soaked for at least 30 mins in boiling water. Alternatively, if you do not want to do this, you can use mayonnaise in place of the cashews for this recipe.  
2. Add your soaked cashews to the blender along with the Worcestershire sauce, water, roasted garlic, capers, caper juice, apple cider vinegar, and black pepper. 
3. Next, add in 1 tbsp of Robust Blend EVOO and blend until smooth and creamy. Taste for seasoning and add more water if needed. You should have a smooth and pourable consistency. 
4. Reserve about 1/2 cup of dressing for your salad, and store the rest in the refrigerator for later use. Use within 3-4 days.

For the salad:

1. First, preheat the oven to 375 degrees F. Place your cubes of bread in a small baking dish and coat with 1 tbsp Robust Blend EVOO, salt, and pepper. Bake for 5-7 minutes until golden brown and crispy.
2. When the croutons are done, put them in a bowl and use the same pan for the snap peas. Add the snap peas to the pan with 1 tbsp Robust Blend EVOO, salt, and pepper, and roast for about 10 minutes until tender.
3. Once your snap peas are done, assemble the salad. Place the romaine in your bowl as the base, then the radishes, snap peas, croutons, and parmesan cheese. Drizzle over the dressing and serve!

Product Links:

Robust Blend Extra Virgin Olive Oil 

This Roasted Cauliflower with Apricots and Pistachios is the perfect side dish to practically any meal. It is sweet, salty, and has all the textures— crispy, crunchy, chewy, and tender. Pair it with a grilled protein, alongside a pasta or a pizza, and you've got a stellar meal!

Roasted Cauliflower with Apricots and Pistachios 

• 1 head cauliflower, cut into florets
• 3 tbsp Double Garlic Olive Oil
• 1/2 tsp kosher salt
• 1/4 tsp garlic powder
• 1/8 tsp smoked paprika 
• 1/4 tsp black pepper
• 1/3 cup chopped dried apricots
• 1/3 cup raw pistachios 
• 1/4 cup chopped parsley 

Instructions:

1. First, preheat your oven to 375 degrees F.
2. Then, spread your cauliflower florets onto a sheet pan and coat them in olive oil. Coat with the salt, garlic powder, smoked paprika, and black pepper and place in the oven to roast for approximately 25 minutes, turning the pan halfway through the cooking time. 
3. Meanwhile, let's toast the pistachios. Place them in a small baking dish and bake in the oven for 3-4 minutes, keeping a close eye on them as they tend to burn quickly.
4. While everything is in the offer, chop the apricot and the parsley. 
5. When the cauliflower is golden brown and crispy on the edges, it is ready.
6. To put it all together, put the cauliflower down first and sprinkle the dried apricots and pistachios on top and finish with the chopped parsley. Enjoy! 

Product Links:

Double Garlic Olive Oil

What's better than just plain waffles? Banana Nut Waffles! These waffles are studded with walnuts and bananas, and topped off with strawberries and maple syrup to make the perfect Sunday morning breakfast. 

Loaded Banana Nut Waffles Recipe:

• 1 1/2 cups milk of choice (we used oat milk)
• 2 tsp apple cider vinegar
• 2 cups all-purpose flour 
• 1 tbsp baking powder
• 1/2 tsp sea salt
• 1/2 tsp cinnamon 
• 1 tbsp sugar
• 1/4 cup Vanilla Olive Oil
• 1/2 tsp vanilla extract
• 1/3 cup chopped walnuts or pecans 
• 1/2 a banana, chopped into small pieces
• Other fruit and maple syrup to serve (optional)

Instructions:

1. Mix the nut milk, vanilla extract and the apple cider vinegar together in a large bowl and set aside for about 5 minutes - this will make the buttermilk mixture.
2. To that bowl, add the salt, cinnamon, and vanilla olive oil and stir to combine. 
3. Next, add in all the dry ingredients to the wet - the flour, baking powder, and sugar. Stir until you have a thick batter that is still scoop-able.
4. Finally, add in your chopped walnuts and give the batter a quick stir. Do not overmix! 
5. Turn on and preheat your waffle maker for about 3 minutes, and then when it is hot, spray it with nonstick spray. 
6. Using a ½ cup measuring cup, scoop out some batter and spread it onto the middle of the greased waffle maker. Add your banana pieces on top and cover with the batter using your fingers so that the banana pieces don't burn.
7. Cook each waffle for 4-5 minutes until golden and crispy. 
8. Remove each waffle and place on a baking sheet in your oven to keep warm and crispy until finished with the entire batter. Continue with the rest of the batter.
9. Serve with your favorite toppings and enjoy!

Product Links:

Vanilla Olive Oil 

This Garlicky Fava Bean Dip recipe is quick, easy, and healthy! Fava beans are abundant in the spring, and although they can be a labor of love to prepare, they truly are delicious. This dip can be paired with crudites, warmed pita bread, toasted baguette, or even as a base for a fava bean pasta sauce. Enjoy!

Garlicky Fava Bean Dip Recipe:

• 2 cups blanched fava beans 
• 5 cloves roasted garlic 
• 2 tbsp Ascolano Olive Oil 
• Juice of a lemon 
• Salt and pepper to taste

Instructions:

1. For the garlic, preheat your oven to 380 degrees F. Cut off the top of a head of garlic and place it in a piece of aluminum foil. Then, drizzle it with olive oil and wrap it up in the foil. Bake for 40 minutes until the cloves are soft. 
2. Next, add all ingredients to a blender and blend on high until smooth, about 30 seconds.
3. Taste for seasoning, and serve chilled with crudites, pita bread, or on toast.

Product Links:

Ascolano Extra Virgin Olive Oil

Vanilla Olive Oil Blondies!

We know blondies are delicious, but they’re even more delicious when they have a double dose of vanilla in the recipe. We’re talking vanilla extract and our Vanilla Olive oil to take these blondies to the next level. Serve alongside a tall class of milk, or with vanilla ice cream and a drizzle of chocolate syrup to make a sundae. Yum!

Vanilla Olive Oil Blondies:

• 1 1/4 cup all-purpose flour
• 3/4 cup brown sugar
• 1/2 cup Vanilla Olive Oil
• 1 tsp vanilla Extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 chocolate chips
• 1/4 cup walnuts or pecans 
• 1 egg or flax egg

Instructions:

1. First, preheat your oven to 350 degrees.
2. Whisk together the olive oil brown sugar, vanilla and egg until smooth.
3. Then add flour, baking soda and salt and mix until combined.
4. Add chocolate chips and walnuts/pecans and mix to evenly incorporate.
5. Spray an 8x8 pan with non-stick spray, and evenly spread out the batter.
6. Add a few more chocolate chips to the top if you'd like, then bake for 13-17 minutes, or until a toothpick inserted into the middle of the blondie comes out clean. Enjoy!

Product Links:

Vanilla Olive Oil

Looking for a weeknight pasta recipe full of hidden veggies? This Cavatappi with Silky Carrot Sauce is the perfect recipe to hide tons of veggies in its creamy sauce! Carrots are of course the main ingredient, paired with onions, garlic, miso paste to add umami flavor, Robust Blend EVOO, and cashews to help make the sauce creamy. Finish with a sprinkle of parm, and you're ready to eat!

Cavatappi with Silky Carrot Sauce:

• 1/2 an onion, diced
• 4 large garlic cloves, roughly chopped (or 6 small cloves)
• 3 cups carrots, chopped into small pieces (about 5 carrots)
• 2 tbsp Robust Blend Extra Virgin Olive Oil 
• 2 cups water
• 1/3 cup cashews or hemp seeds 
• 1/2 tsp salt
• 1/4 tsp pepper
• 3 tbsp miso paste 
• 1/4 cup nutritional yeast
• Chopped parsley for garnish, optional 
• Grated cheese for serving, optional

Instructions:

1. First, set a large pot of water to boil for the pasta. Heavily salt the water.
2.  In a large saucepan, heat the oil over medium heat. Then, add the onions and garlic and saute until fragrant and soft. 
3. Next, add in the carrots, cashews or hemp seeds, salt, pepper, and water. Cook until the carrots are tender.
4. Add the sauce to a high speed blender with the miso paste and nutritional yeast and blend until silky smooth. Set aside.
5. Cook your pasta according to the package directions and reserve 1 cup pasta water. 
6. In the same pot, add in the carrot sauce with 1/2 cup pasta water and the cooked pasta, Stir gently as to not break up the pasta. Taste for seasoning, and add more pasta water if needed. Serve hot!

Product Links:

Robust Blend Extra Virgin Olive Oil

This Creamy Coconut 3-Grain Porridge is the perfect breakfast if you want a hearty, stick-to-you-ribs type of meal that is still so healthy and full of fiber and good fats. The creamy porridge pairs so nicely with the bright and slightly tart mixed berry coulis, reminiscent of eating a slice of leftover pie for breakfast as a child. Top it with any fruit of your choice and additional toppings like walnuts, goji berries, or coconut and you're good to go!

Creamy Coconut Mixed Grain Porridge with Raspberry Coulis 

• 1 cup mixed grains, such as barley, farro, rice, and quinoa 
• 1 can full-fat coconut milk (reserve 2 tbsp for topping afterwards)
• 3 cups water 
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/8 tsp nutmeg
• 1 tbsp maple syrup or honey 
• Pinch of salt 
• 1 1/2 cups frozen mixed berries 
• 2 tbsp sugar 
• 3 tbsp Red Raspberry Balsamic Vinegar
• Zest of one lemon 

Instructions:

1. In a medium saucepan, bring the grains, coconut milk, vanilla, cinnamon, nutmeg, maple syrup, and 3 cups of water to a boil. Then, reduce the heat to medium-low and simmer, stirring occasionally, for about an hour. The grains should be tender and not too chewy, and the porridge should be nice and creamy. Add more water if needed otherwise the porridge will turn out like cooked rice and loose it's creaminess! 
2. While the porridge is cooking, make your mixed berry coulis.
3. For the coulis, add the frozen berries, sugar, and Red Raspberry Balsamic Vinegar into a small saucepan. Cook over medium heat until the berries are soft and a thick sauce starts to form. 
4. Add in the lemon zest and cook for another 1-2 minute over low heat. 
5. Transfer to a blender and blend until smooth if desired. If not, your coulis will have seeds and that is fine too! 
6. Strain the coulis through a fine mesh sieve until no seeds remain. Pour into a jar and set aside. 
7. To assemble, scoop the warm porridge into a bowl and top with the reserved coconut milk and berry coulis. Top with additional fruit like bananas, kiwi, blueberries, or strawberries and enjoy! 

Product Links:

Red Raspberry Balsamic Vinegar

This Spring Pea Farro Salad is going to be your new go-to salad! It is hearty, yet healthy and refreshing at the same time. Perfect as a light lunch or as a side for a grilled protein!

Spring Pea Farro Salad Recipe:

• 1 1/2 cups dry farro
• 1 vegetable or chicken stock cube
• 1 cup snap peas, cut into 1/2 inch pieces 
• 1 bunch asparagus, cut into 1/2 inch pieces 
• 1/2 cup feta cheese, crumbled 
• 3 tbsp chopped parsley 
• 2 green onions, sliced 
• Microgreens for garnish, optional
• 1/4 cup Wild Groves Ascolano Olive Oil
• 1 Meyer Lemon, juiced and zested 
• 1 tbsp white vine vinegar 
• Red chili flakes
• Salt and Pepper to taste 

Instructions:

1. First, bring a medium pot of water to boil and blanch the snap peas and asparagus pieces for about 2 minutes until bright green and tender. Scoop them out with a slotted spoon into an ice water bath to stop the cooking process and set aside. 
2. Next, use the same pot of water to cook your farro. Cook according to package directions with a pinch of salt, a drizzle of olive oil, and the vegetable or chicken stock cube. 
3. When the farro is done, take it off the heat and set it aside to cool off.
4. Then, prepare your vinaigrette. Whisk the olive oil, lemon juice, vinegar, chili flakes, miso paste, and salt/pepper in a small bowl. 
5. In a large bowl, combine the cooked vegetables, farro, feta cheese, chopped parsley, green onions, and vinaigrette. Toss until the vinaigrette is well dispersed. Taste for seasoning, and top with microgreens if desired and serve room temperature or chilled. 

Product Links:

Ascolano Olive Oil

This Pistachio Citrus Cake is so unique, it will impress anybody! Featuring a plentiful amount of citrus zest and juice in the batter as well as ground pistachios, this cake is full of flavor and perfect for the springtime. Time to get baking!

Pistachio Citrus Cake Recipe:

Adapted from Chenee Today 

• 2 tbsp lemon zest - from about 2 medium lemons
• 1 cup granulated sugar 
• ½ cup Vanilla Olive Oil 
• 2 tbsp Ascolano Olive Oil
• ¼ cup unsweetened applesauce 
• ⅔ cup milk of choice 
• 2 tbsp lemon juice
• ½ tsp vanilla extract 
• 1 1/2 cups all-purpose flour
• 1/4 cup ground pistachios 
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

Pistachio Lemon Glaze:

• 3 tbsp lemon juice
• 1¾ cups powdered sugar 
• Chopped roasted pistachios for topping

Instructions:

1. Preheat oven to 350°F. Spray an 8-inch round cake pan with baking spray or line the bottom of the pan with parchment paper. 
2. In a large mixing bowl, combine the sugar and lemon zest. Rub sugar and zest together to thoroughly release oils.
3. Whisk in the olive oil, applesauce, milk, lemon juice, and vanilla extract, mixing between each addition.
4. Sift in flour, ground pistachios, baking powder, baking soda, and salt, and fold until just combined.
5. Transfer batter into prepared pan and bake until a toothpick inserted in center comes out clean, approximately 35 minutes.
6. Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack.
7. For the glaze, whisk together powdered sugar and lemon juice in a bowl. Spread over cooled cake and top with chopped pistachios. 

Product Links:

Vanilla Olive Oil