These delicious little cookies are loaded with flavor despite their short ingredient list. And, they're a snap to make. Enjoy them with a fresh pot of tea or your morning coffee.  This recipe is dairy-free.Ingredients3 cups unbleached organic flour2 cups granulated cane sugar1 teaspoon salt2 teaspoons baking powder2 teaspoons green cardamom seeds, freshly ground1 cup Persian Lime infused olive oil2 large eggs, whiskedDirectionsPreheat the oven to 350 F.In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, add the sugar, oil, and eggs.  Beat on medium speed until thick and creamy,...

  This is an easy recipe and it draws its unique, and addictive flavor from marrying the inherent earthiness of beets with the spicy-sweet tang of hand crafted honey-serrano vinegar. That being said, you could substitute the honey-serrano vinegar with many other options including champagne, white balsamic, Sicilian Lemon balsamic or honey-ginger white balsamic.  Experiment and see what you like best.  Below, please find my recipe for Honey-Serrano Pickled Beets.Ingredients2 lbs. small to medium sized beets, scrubbed, washed, and trimmed1 tablespoon high polyphenol extra virgin olive oilApproximately 2 cups honey-serrano vinegarDirectionsPreheat the oven to 375.  Line a baking sheet with...

  They say you can't fry with extra virgin olive oil. "They" say "it's unhealthy" and that it burns creating toxic byproducts.  Some folks say, for instance, that "one should only use extra virgin olive oil for finishing and cold applications, and use cheaper, refined olive oil or other types of vegetable oils to fry and cook with."  You've heard this mantra repeated by chefs, perhaps prominent public figures and even Food Network celebrities.  You might've even heard this from dieticians and those who seem like a good source of information on the topic of culinary applications with extra virgin...

  Ingredients 1/2 cup garlic infused extra-virgin olive oil, divided1/4 cup finely grated parmesan cheeseKosher salt and freshly ground black pepper1 egg yolk1 tablespoon juice from 1 lemon4 anchovies1 teaspoon Worcestershire sauce Directions Combine egg yolk, lemon juice, anchovies, Worcestershire sauce and 1/4 cup parmesan cheese in the in a blender jar or container of a food processor and pulse to combine. With the processor running slowly drizzle in the garlic olive oil until a smooth emulsion forms. Season to taste generously with salt and pepper.

  White Truffle oil has a smooth and very intense flavor, a little goes a long way! Many of us grew up on mac and cheese, yet this is definitely not your mother’s mac!    Ingredients 1 pound elbow macaroni, cooked al dente1 Tbs White Truffle Oil4 Tbs Unsalted Butter4 Tbs Flour2 Cups Whole Milk1/2 tsp Cayenne Pepper3/4 Cup Fontina Cheese, grated3/4 Cup Gruyere Cheese, grated3/4 Cup Extra Sharp Cheddar Cheese, grated1/4 Cup Parmesan Cheese, grated1/2 Cup Bread CrumbsSalt & Pepper to tasteMethodPreheat oven to 350 degrees. Cook pasta al dente according to package directions. While pasta is cooking, heat...

Chicken Souvlaki 1 1/2 pounds boneless skinless chicken breast cut in 1" piecesMarinade1 cup whole milk plain yogurt1/3 cup garlic olive oiljuice from half a lemon1 tablespoon oregano white balsamic2 teaspoons kosher saltfresh ground pepper to tastePlace the marinade ingredients into a bowl and whisk thoroughly. Add the chicken and marinade into a ziplock bag or large bowl with a cover. Refrigerate for a minimum of 4 hours or up to 24 hours.  To cook the chicken, prepare a grill for indirect cooking, or preheat the oven to 400 F. The chicken can be cooked on skewers or in a single...

This dish takes just a few minutes to prepare and will wow any dinner guest. You can use any long, thin pasta such as spaghetti or linguini as well. Ingredients:1 pound bay or sea scallops 1/2 Cup flour2 Tablespoons Extra Virgin Olive Oil for searing scallops4 Tablespoons Lemon Olive Oil 1 Lemon, zested and juiced 1 pound capellini, cooked al dente 1/3 Cup flat leaf parsley, chopped plus some for garnish Salt and Pepper to taste Method:If using bay scallops, leave whole. If using sea scallops, cut into halves or quarters. In a large bowl, combine flour with salt and...

This is a traditional Italian dish that's easy to make and oh so tasty! Use a robust Extra Virgin Olive Oil or try a flavored Oil to spice things up. Be sure to plate and serve this dish right away for the best flavor!Ingredients:1 pound spaghetti, cooked al dente 1/4 Cup Extra Virgin Olive Oil of your choice10 cloves garlic, thinly sliced 1 teaspoon red pepper flakes1/2 Cup parsley, chopped plus some saved for garnishParmesan cheese, grated Method:In a small sauce pan, heat olive oil over medium heat. Sauté garlic until soft, add salt and pepper, red pepper flakes, and...

This is just one of the many ways kale can be fixed. This salad holds up well and can be stored in the refrigerator and eaten over a few days. Ingredients:1 bunch kale, wash, remove tough stems and chop1/4 small head red cabbage, chopped1 Cup nuts, roasted and chopped, such as cashews, walnuts, or peanuts2 medium carrots, peeled and grated1 Tablespoon Extra Virgin Olive Oil of your choice Salt and Pepper to taste Method:Combine all ingredients in large bowl and toss, set aside while you make the dressing.Kale DressingIngredients:1 small apple, diced2 cloves garlic, peeled1/4 Cup Herbes de Provence Olive...

Ingredients: 2 pounds yellow fleshed potatoes, like Yukon Gold, peeled and cut into 1-inch chunks8 garlic cloves, peeled Salt and Pepper to taste¼ cup of your favorite flavored or unflavored Extra Virgin Olive Oil Method: Bring water to a boil in a large saucepan. Add potatoes, garlic and 2 teaspoons salt and cook at a brisk simmer until potatoes are tender, about 15 minutes.Drain potatoes and garlic, reserving 1 cup of cooking liquid. Mash potatoes and garlic. Beat in olive oil and then thin to desired consistency with reserved cooking liquid. Check seasoning and serve.

This is a perfect summer salad and can be served with any meal, including brunch!Ingredients:4 ripe peaches, sliced4 ripe tomatoes, cut into bite sized pieces4 ounces feta cheese, crumbled plus more for garnish1/2 Cup red onion, chopped1/4 Cup pecans, choppedHandful fresh mint, choppedHandful fresh basil, choppedBlood orange olive oilSalt to tasteMethod:In a large bowl, combine peach slices and tomatoes. Add feta, red onion, pecans, and drizzle with olive oil. Add mint and basil and gently toss to combine, season with salt to taste. To serve, portion out each plate and sprinkle with feta. Serves 4

This salad will perk up any meal no matter the season. It's bright red color is cheerful and uplifting. Ingredients:1 small head of red cabbage, chopped2 oranges, peeled and chopped into bite size pieces 1/2 red onion, diced1 mango, peeled and cubed 1/4 Cup cilantro, chopped3/4 Cup Persian lime olive oil1/4 Cup Sicilian Lemon white Balsamic Salt and pepper to tasteMethod:Combine oil and balsamic in small bowl, whisk to combine and season to taste. Toss rest of ingredients in a large bowl and add as much dressing as desired. Toss gently to coat with dressing and serve immediately.Variations:Try this salad...