Recipes

Roasted Fennel and Potatoes 1 Large Fennel Bulb, trimmed                           MOOC Garlic Medley Sea Salt1 lb. waxy potatoes, sliced 1/4” thick                Fresh ground black pepper1 1/2 TBSP MOOC Garlic Olive Oil                   1 1/2 TBSP MOOC Extra Virgin Olive Oil Preheat oven to 425.Cut the fennel through the core into 1/2” thick wedges (leaving the core attached helps slices keep their shape).Brush 1 1/2 TBSP MOOC Extra Virgin Olive Oil on a 17”x12”x1” baking sheet, place fennel and potato slices in a single layer. Brush with 1 1/2 TBSP MOOC Garlic Olive Oil.Sprinkle with MOOC Garlic Medley Sea Salt and...

Roasted Cauliflower with Spicy Bread Crumbs 1 large cauliflower (about 2 lbs.) trimmed and cut into bite-size florets 1/4 cup MOOC Extra Virgin Olive Oil                   MOOC Sea Salt 1/4 cup plain dry bread crumbs                           1 small garlic clove, finely chopped Pinch of crushed red pepper flakes                     2 TBSP finely chopped fresh parsley Preheat oven to 425. On a large baking sheet, toss the cauliflower with 3 TBSP of MOOC Extra Virgin Olive Oil. Add MOOC Sea Salt to taste. Roast, turning the cauliflower twice, for 20...

Parmesan-Truffle Popcorn 1 large bowl of freshly popped popcorn2 TBSP MOOC White Truffle Oil1/2 stick of salted butter1/2 cup grated Parmesan Cheese Melt the butter in a saucepan over low heat or in the microwave.Remove from heat and stir in Truffle oil. Drizzle mixture over popcorn, then add the Parmesan cheese and toss to coat.Serve immediately.Enjoy!

Olive Oil Biscuits 2 cups all-purpose flour1 cup milk1/2 cup MOOC Extra Virgin Olive Oil (or try infused olive oils: Garlic, Wild Mushroom & Sage, Tuscan, or Chipotle)1 TBSP baking powder2 TSP sugar1 TSP MOOC Sea Salt (try Rosemary, Garlic Medley, or French Garden Blend) Preheat oven to 425.Mix all dry ingredients in a bowl.Add MOOC Olive Oil and milk to dry ingredients. Stir to combine.Drop tablespoon sized pieces of dough on a cookie sheet lined with parchment paper.Bake biscuits for 12-15 minutes until lightly browned.Make 12 small or 6 large biscuits