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This 1-Pot Black Bean Soup is the ultimate weeknight meal that is warm, comforting, and filling! Oh, and did we mention it makes lots of leftovers? We used our Toasted Garlic Olive Oil in this recipe to add rich garlicky flavor, along with all the veggies, herbs, spices, and black beans! Squeeze some lime juice on top, and add some cilantro, avocado, sour cream, and cheese and you’ve got a loaded soup for dinner. 

1-Pot Black Bean Soup Recipe:

• 2 tbsp Wild Groves Toasted Garlic Olive Oil 
• 1 cup diced white or yellow onion
• 4 garlic cloves, minced
• 3 celery stalks, finely chopped
• 2 carrots, peeled and finely chopped 
• 2 15-oz cans black beans (slightly drained)
• 1 14.5 oz can fire-roasted diced tomatoes 
• 1 cup frozen corn
• 3 cups chicken or vegetable broth 
• 2 tsp ground cumin 
• 1 tsp smoked paprika
• 1 tsp garlic powder 
• 1 ½ tsp chili powder
• 1/4 tsp ground coriander
• 1/3 cup finely chopped cilantro, plus more to garnish if desired
• Sea salt and freshly ground black pepper, to taste

Instructions:

Add the onions and garlic to a pot with the olive oil and sauté until the onions are softened. Then add in the cumin, smoked paprika, garlic powder, chili powder, and ground coriander and fry with the onions for a minute. Once the spices are fragrant, add in the chopped carrots and celery and cook until slightly softened. Next, add in the black beans, canned tomatoes, and stock. Bring to a boil, and then reduce heat and add in the frozen corn and fresh cilantro. Taste for salt, pepper, and spices and then let simmer until the soup has thickened and the carrots and celery are cooked. If desired, blend some of the soup with an immersion blender or take out about 2 cups and blend in a regular blender and then add back to the pot. Ideally, you want a thick soup but also want to be able to see individual beans and vegetables. Serve with avocado, extra cilantro, red onion, and sour cream if desired. 

Product Links: 

Toasted Garlic Olive Oil

Having a hard time thinking of a easy, yet comforting and delicious holiday recipe? Look no further than this Spiced Apple Cake featuring one of our favorite oils to bake with, the Kitchen Blend Extra Virgin Olive oil. This cake comes together in one bowl and is packed with apples, just the way an apple cake should be. Also, due to the low baking temperature (325 degrees F), this cake stays extra moist and won't dry out if you have to prepare it a day in advance for a holiday party. P.S., it also makes a great breakfast with a cup of coffee! 

 Spiced Apple Cake Recipe:

• 1 cup brown sugar
• 1/3 cup Wild Groves Kitchen Blend Extra Virgin Olive Oil
• 1 egg
• 1 cup buttermilk (or 1 cup milk + 1 tablespoon white vinegar)
• 1 teaspoon vanilla
• 1/2 tsp salt 
• 2 tsp cinnamon 
• 1/2 tsp nutmeg 
• 1 teaspoon baking soda
• 2 1/2 cups flour
• 2 1/2 cups chopped and peeled apples (We suggest Honeycrisp or Fuji apples) 

Instructions:

Preheat oven to 325 degrees. Mix ingredients in order given, wet ingredients first, and dry ingredients last. Stir the mixture until just combined, and then add in your chopped and peeled apples.. Next, pour the batter into an oiled 9×13 pan or a 9 inch round. Bake for around 45-50 minutes, until a toothpick comes out clean. 

Product Links:

 Wild Groves Kitchen Blend Extra Virgin Olive Oil 

These Maple Rosemary Glazed Walnuts are perfect for the holidays, as a flavorful snack on their own, salad topper, or addition to a homemade trail mix! Combined with our Ascolano Extra Virgin Olive Oil, the maple and rosemary create the perfect balance of salty and sweet. These walnuts take only 5 minutes to make and are worth every second, adding sweetness and a crunch factor to your holiday salad. We like to pair these in a green salad with pomegranate seeds or strawberries, grilled chicken, chopped apple, and goat cheese.

Maple Rosemary Glazed Walnuts Recipe:

• 2 cups walnut halves
• 1 tbsp Wild Groves Ascolano Extra Virgin Olive Oil
• 1/3 cup maple syrup
• 1 tablespoon rosemary leaves
• Pinch of salt
• Pinch of cinnamon

Instructions:

Heat a medium-sized skillet over medium heat. Add olive oil and let heat. When the oil is warm, sauté the rosemary for about a minute until fragrant. Then, add the walnuts, maple syrup, cinnamon, and salt and stir until the walnuts are evenly coated. Cook for about 3 minutes, stirring frequently, until the maple syrup has caramelized. Spread the walnuts out on a piece of parchment paper, sprinkle with more salt if desired, and let cool.

Product Links: 

Ascolano Extra Virgin Olive Oil

These Fall Roasted Root Vegetables are a healthy and vibrant side dish for any meal, and especially for the holidays coming up. This side dish is incredibly simple to make and the vegetables are interchangeable – try sweet potato, butternut squash, red onion, or fingerling potatoes if you don't have all the veggies this recipe calls for! After these veggies are roasted to perfection, they are tossed with a simple vinaigrette featuring the NEW Wild Groves Rosé Vinegar. 

Fall Roasted Root Vegetables with Rosé Vinaigrette Recipe: 

• 3 large beets, peeled and diced 
• 3 large carrots, peeled and sliced into 1/2-inch-thick rounds 
• 3 parsnips, peeled and sliced into 1/2-inch-thick rounds 
• 2 tbsp fresh rosemary
• 4 tbsp Wild Groves Extra Virgin Olive Oil, divided 
• 2 tbsp Wild Groves Rosé Vinegar 
• Salt and pepper to taste 

Instructions:

Preheat oven to 425 degrees F and line a baking sheet with aluminum foil or parchment paper. Cut the beets, carrots, and parsnips into pieces that are roughly the same size, and place the pieces on the baking sheet. Add fresh rosemary to the vegetables on the baking sheet. Then, drizzle 2 tablespoons of olive oil onto the vegetables and season with salt and pepper. Toss until all pieces are well-coated. Roast for about 15-20 minutes until tender and caramelized. Transfer the vegetables into a serving bowl and toss with 2 tablespoons olive oil, 2 tablespoons Wild Groves Rosé Vinegar, and extra seasoning if needed. 

Product Links: 

Rosé Vinegar 

Happy Halloween from us here at Wild Groves! To be extra festive, we’re snacking on these homemade Roasted Garlic Pumpkin Seeds. These are crunchy, salty, and downright addicting....and they keep the vampires away too. Any of our flavored salts or oils can be used in this recipe, so get creative in the kitchen with this healthy snack! We also recommend using the Jalapeño sea salt paired with our Garlic Jalapeño Olive Oil for a spicy version. 

Roasted Garlic Pumpkin Seeds Recipe:

• Seeds from 1 large pumpkin
• 2 tbsp Wild Groves Olive Oil of choice
• 1 tsp Wild Groves Roasted Garlic Sea Salt 

Instructions:

First, preheat your oven to 325 degrees F. Then, separate the pumpkin pulp from your pumpkin seeds and dry the seeds off with a paper towel. Place the seeds in a medium-sized bowl with the olive oil and sea salt. Mix to combine. Spread the seeds out on a lined baking sheet and bake for 15-20 minutes, until golden brown. Taste and adjust seasonings if needed. 

Product Links:

Roasted Garlic Sea Salt

Happy Halloween! We’re celebrating this spooky holiday with these festive Jack-O-Lantern Stuffed Peppers. Packed with veggies, Israeli couscous, fresh herbs, a bit of feta cheese, and our Double Garlic Olive Oil, we’re hoping this healthy dish cancels out all the candy 😂  These stuffed peppers are also incredibly versatile – if you don’t care for couscous or don’t have it on hand, you can use another whole grain such as brown rice, wild rice, barley, farro, or quinoa.          

Jack-O-Lantern Stuffed Bell Peppers Recipe:

• 5 orange or yellow bell peppers
• 1 small onion, diced
• 3 gloves garlic, minced
• 2 cups diced Cremini mushrooms
• 1/2 cup diced carrot
• 1 large zucchini, diced
• 1 & 1/3 cups Israeli couscous
• 1 & 3/4 cups chicken or vegetable stock
• 1/2 cup crumbled feta cheese
• 3 tbsp Wild Groves Double Garlic Olive Oil, divided
• 1/2 tsp smoked paprika
• 1 tbsp fresh rosemary
• 1/4 cup fresh parsley, minced
• Salt and pepper, to taste

Instructions:

Preheat your oven to 400 degrees F. To start the filling for the peppers, begin by toasting the couscous in a large pan with 1 tbsp of olive oil. Toast for about 5 minutes over medium heat until golden brown. In a medium saucepan, add 1 & 3/4 cups chicken or vegetable stock, toasted couscous, and a pinch of salt and bring to a boil. Once it is boiling, cover it and turn down the heat to medium-low and simmer until all the liquid has been absorbed, about 10-12 minutes. While the couscous is cooking, sauté onion and garlic with 2 tbsp of olive oil until translucent. Add carrots, then zucchini, then mushrooms until softened to your preference. Season with fresh rosemary, smoked paprika, salt, and pepper. Once the couscous is fully cooked, fluff it with a fork and add the couscous into the sautéed vegetables and stir to combine. Add the feta cheese, and check for seasoning. For the peppers, cut off the tops and de-seed them. Carefully make jack-o-lantern faces on the flat side of each pepper (triangle eyes and pointed-teeth smiles). Stuff the peppers with the couscous mixture and put the top back on, and place in a large baking dish with rimmed edges. Bake for 45 minutes to an hour until peppers are tender and golden brown. Top with minced parsley if desired.

Product Links: 

Double Garlic Olive Oil

The Wild Groves Rosé Balsamic Vinegar is here, and naturally, we decided to make a cocktail. This Raspberry Rosé Spritzer is refreshing, easy to make, and is a great use for the Rosé Balsamic Vinegar. We started with a homemade raspberry shrub, which adds a sweet-tart flavor to your choice of Prosecco or Sparkling Rosé wine! Add a squeeze of lime for extra acidity if you need it,  garnish with fresh mint and rosemary sprigs, and you’re good to go 👏 

Raspberry Shrub Recipe:

• 2 cups fresh or frozen raspberries
• 1 cup granulated sugar
• 1 cup Wild Groves Rosé Vinegar

Shrub Instructions:

1. Combine the raspberries and the sugar in a medium bowl. Mash well with a fork, cover with plastic wrap and refrigerate overnight. If using frozen raspberries, thaw in the microwave for 1-2 minutes depending on the strength of your microwave and then mix with sugar in a medium bowl. Cover with plastic wrap and refrigerate overnight.
2. Add the vinegar and stir well. Strain the mixture through a fine mesh sieve into a clean bowl, pressing on the solids. Discard the solids. 
3. Store the shrub in a glass jar in the refrigerator for immediate or later use.

Raspberry Rosé Cocktail: 

• 1/4 (4 oz) Raspberry Shrub 
• 8 oz Prosecco or Sparkling Rosé
• Squeeze of fresh lime juice, optional
• Ice for serving 
• Fresh mint and rosemary sprigs to garnish
• Edible flowers to garnish, optional

Cocktail Assembly Instructions:

Pour 1/4 cup of raspberry shrub in the bottom of a tall glass. Add ice and top with your favorite Prosecco or sparkling Rosé wine and a squeeze of fresh lime juice (optional). If you prefer less wine, you can use 4 oz of the shrub, 4 oz of Prosecco or a sparkling wine, and 4 oz of club soda or a sparkling drink such as Spindrift (We recommend the Raspberry Lime flavor). Stir to combine. 

*For a non-alcoholic version, simply combine a splash of the shrub (approximately 1/8 of a cup) to club soda and add ice.

Product Links:

 Rosé Balsamic Vinegar

Wondering how to prepare an acorn squash the quick and easy way? We have solved the mystery for you, and figured out how to make the most delicious roasted acorn squash that you can stuff, use in fillings or soups, or just eat plain! And of course, before roasting we brushed our Kitchen Blend Extra Virgin Olive Oil right on top. 

Simple Roasted Acorn Squash Recipe:

• 1 acorn squash, halved and deseeded 
• Wild Groves Extra Virgin Olive Oil (to brush the squash)
• Salt and Pepper, to taste 

Instructions:

First, preheat your oven to 400 degrees F. cut your acorn squash in half, lengthwise, and remove all of the seeds. Brush with olive oil and season with salt and pepper. Place in the preheated oven for about 50 minutes, until tender and golden brown.

Product Links: 

Kitchen Blend Extra Virgin Olive Oil

These chewy, fluffy pretzels are sure to please at your next family movie night or game day. We used our Kitchen Blend Extra Virgin Olive Oil in this recipe to make the dough tender and impart a delicious flavor, but any of our extra virgin oils will work perfectly! These pretzels make a fantastic appetizer paired with any of our gourmet mustards or tapenades, or even dipped into a homemade nacho cheese sauce. If you're not feeling savory, try adding a cinnamon and sugar mixture on top for a sweet treat or drizzling melted dark chocolate over top. 

Soft & Chewy Olive Oil Pretzel Recipe:

• 1 & 1/2 cups warm water
• 1 packet active dry yeast 
• 4 1/2 cups all-purpose flour
• 1 & 1/2 tsp salt
• 1/4 cup Wild Groves Kitchen Blend Extra Virgin Olive Oil
• 7 cups water
• 1/3 cup baking soda
• Olive oil for brushing
• Kosher salt for sprinkling
• Wild Groves Sweet Toasted Garlic Mustard for dipping, optional 

Instructions:

1. Add 1 & 1/2 cups warm water and yeast to a bowl and let sit for 4-5 minutes. Stir to dissolve the yeast into the water.
2. Add the flour, salt, and olive oil to the bowl with the water and yeast. Stir gently to combine until the mixture becomes too thick to stir with a spoon, and use your hands to gently knead the dough. Knead the dough for about a minute or until a cohesive, only-slightly-sticky ball of dough forms.
3. Place the dough in a large bowl and cover the bowl with a kitchen towel. Leave the dough undisturbed in a warm place to rise for 1-2 hours, until doubled in size.
4. Once the dough has risen, separate the dough into 8 equal pieces. Preheat oven to 375 degrees F. Meanwhile, fill a medium pot with 7 cups of water and heat until warm. Add 1/3 cup baking soda to the warm water and let sit while you form your pretzels.
5. To form your pretzels, roll each piece of dough into a narrow rope about 12" long. Then, form each rope into a U-shape and cross the ends across each other a the base of the U to make the pretzel twist.
6. Place pretzels on a parchment-lined baking sheet, and dip them one by one into the water and baking soda mixture. You can use your hands as long as the water isn't too hot. After dunking each pretzel for a few seconds, place back onto the parchment paper lined baking sheet and sprinkle with kosher salt.
7. Bake pretzels for 7-10 minutes, or until golden brown. While they're still warm, brush with additional olive oil and serve.

Product Links:

Kitchen Blend Extra Virgin Olive Oil

Wild Groves Sweet Toasted Garlic Mustard 

This recipe is for everyone who experiences the daily 3pm snack attack and also wants to make healthy choices. These vegan, gluten-free olive oil granola bars are the perfect portable snack for school, work, or to munch on at home. We used our Kitchen Blend Extra Virgin Olive Oil in this recipe along with oats, almond butter, flax meal, maple syrup, and fun add-ins to make a satisfying snack that everyone will enjoy.

Fruit and Nut Granola Bar Recipe:

Dry Ingredients:

• 1 & 1/2 cups rolled oats
• 1/2 cup oat flour
• 1/4 tsp salt
• 1 tsp cinnamon

Wet Ingredients:

• 2 flax eggs (mix 2 tbsp ground flax + 6 tbsp water and let sit for 5-10 minutes)
• 1/4 cup Kitchen Blend Extra Virgin Olive Oil
• 1/2 cup almond butter, crunchy or smooth
• 1/3 cup maple syrup
• 2 tsp vanilla extract

Optional add-ins:

• 1/2 cup dark chocolate chips
• 1/3 cup dried cherries
• 1/3 cup slivered almonds

Instructions:

First, preheat your oven to 350 degrees F and line a 9 by 9 inch baking pan with parchment paper and set aside. In a large bowl, mix the oats, oat flour, salt, and cinnamon until well combined. In a medium bowl, add in ground flax and water and let sit for 5-10 minutes. Once the mixture has thickened, add in olive oil, almond butter, maple syrup, and vanilla extract and stir until smooth. Pour the wet mixture into the dry and use a large spoon to combine. Then, fold in your add-ins and pour the mixture into the baking pan. Place in the oven for about 20 minutes until golden brown on the edges and firm to the touch.

Product Links:

Kitchen Blend Extra Virgin Olive Oil

This vegetarian meal is perfect for those busy weeknights where you want a warm, comforting meal that is also healthy. Enter the star of this meal, the spaghetti squash! While spaghetti squash can act as the low-carb alternative to traditional pasta, it it still incredibly delicious and satisfying, especially when topped with a delicious sauce. We topped this dish with a homemade Macadamia Nut Pesto, and also brushed the squash with our Basil Olive Oil before it went into the oven. Feel free to add any protein of your choice to this meal as well, such as roasted chickpeas, chicken breast, sautéed shrimp, or even tofu. With the creamy pesto, fresh herbs, and crispy broccoli, this dish is sure to please the whole family!   

Pesto Spaghetti Squash with Oven-Roasted Broccoli Recipe:

• 1 large spaghetti squash, halved and deseeded
• 2 tbsp Wild Groves Basil Olive Oil, divided
• 1 head of broccoli, chopped into florets
• 2 tbsp pesto (can use store-bought or make our Macadamia Nut Pesto recipe on the blog!)
• Salt and pepper to taste
• Fresh herbs such as basil and parsley
• Parmesan cheese and red pepper flakes, optional

Instructions:

Heat your oven to 415 degrees F. Place both halves of your spaghetti squash on an aluminum foil lined baking sheet and brush the insides with 1 tbsp Wild Groves Basil Olive Oil and season with salt and pepper. Turn the squash halves cut side down and roast for approximately 40 minutes, until tender. On another sheet pan, toss your broccoli florets in the other tablespoon of olive oil, salt, and pepper and place in the oven until browned and crispy, 15-20 minutes. Once the squash are broccoli are done roasting, toss half of a cooked spaghetti squash with 2 tablespoons of pesto and top with fresh herbs, roasted broccoli, and parmesan cheese if desired. Serve warm.

Product Links: 

Basil Olive Oil

Double Garlic Olive Oil 

We’re pretty positive you all have had pesto before…but have you made your own? Luckily, making your own pesto is quick, requires few ingredients, and tastes SO much better than store-bought pesto! In this Macadamia Nut Pesto recipe, we used our Double Garlic Olive Oil to add lots of flavor to the fresh herbs and creamy macadamia nuts. This dreamy pesto is incredibly versatile, and can be used in pasta dishes, soups, on top of toast or eggs, as a dip, and even in salad dressings. 

Garlicky Macadamia Nut Pesto Recipe:

• 3 cups fresh basil leaves
• 1 cup fresh parsley leaves
• 2/3 cup macadamia nuts
• 1/4 cup pine nuts
• 2 cloves garlic
• 2 tbsp parmesan cheese
• Juice of half a lemon
• 4 tbsp Wild Groves Double Garlic Olive Oil
• 3-4 tbsp water
• Salt and pepper to taste

Instructions:

Add basil leaves, parsley leaves, macadamia nuts, pine nuts, garlic, cheese, lemon juice, salt, and pepper to a food processor or high-speed blender. Blend until a thick paste forms, adding olive oil and water as needed until smooth. Once fully blended, adjust salt and pepper as needed.

Product Links: 

Double Garlic Olive Oil