Recipes

Hasselback or Accordion Potatoes 1 Medium Size Potato per person (Yukon Gold, Russet, or Red)2 TBSP MOOC Olive Oil – any flavorFreshly Ground Black PepperMOOC Sea Salt – any flavor Preheat oven to 425. Wash and dry the potatoes.On a cutting board, cut evenly spaces slits in the potatoes, 1/8” to 1/4” apart, leaving the bottom intact. Place on a baking pan.Brush potatoes with 1 TBSP MOOC Olive Oil, season with MOOC Sea Salt and pepper.Bake the potatoes for 30 minutes, brush again with 1 TBSP MOOC Olive Oil making sure some drips down between the slices. Bake another 30-40 minutes...

Garlic Spinach   1 large shallot, diced1 TBSP MOOC Garlic Olive Oil4 cups fresh spinach, washedMOOC Spicy Garlic Pepper Sea Salt Sauté the shallot in a pan with the Garlic Olive Oil, for 1-2 minutes.Add the spinach and cook, stirring frequently, until it is properly wilted.Season with Spicy Garlic sea salt to taste.Serve hot.Serves 2

Balsamic Roasted Brussels Sprouts 1 lb. Fresh Brussels Sprouts 2 TBSP MOOC Extra Virgin Olive Oil Freshly Cracked Black Pepper MOOC Rosemary or French Garden Blend Sea Salt MOOC Traditional Balsamic   Preheat oven to 375. Rinse and trim the stem end of the Brussels Sprouts, remove any bad leaves, then cut the sprouts in half lengthwise. Place in a bowl, add MOOC Extra Virgin Olive Oil lightly to coat them. Sprinkle with MOOC Sea Salt and pepper to taste. Add MOOC Traditional Balsamic, and toss together well. Place Brussels Sprouts on a non-greased baking sheet, cut side down. Place...

Citrus Almond Olive Oil Cake 2 cups flower                                    2 TSP baking powder                     1/2 TSP baking sodaPinch of salt                                    1/2 cup buttermilk or sour milk         1 TSP vanilla extract1TSP almond extract                       3 eggs, room temperature               1 1/2 cup sugar1 TSP lemon zest + 2 TBSP lemon juice1 TSP orange zest + 2 TBSP orange juice1/4 cup MOOC Meyer Lemon...