Recipes

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...

Cinnamon-Pear Balsamic Roasted Sweet Potatoes 4 medium sweet potatoes, peeled and cut lengthwise into 8 wedges1/3 cup MOOC Cinnamon-Pear Balsamic2 TBSP MOOC Butter Olive Oil3/4 TSP MOOC Sea Salt Heat oven to 400.Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan.In a small bowl, thoroughly whisk together the Cinnamon-Pear Balsamic and Butter Olive Oil.In a large bowl, toss the sweet potato wedges with the emulsified balsamic-olive oil mixture.Arrange the potato wedges on the parchment paper lined pan in a single layer, without overcrowding. Sprinkle with MOOC Sea Salt and roast for 45 minutes until...

Chicken Breasts with a Twist 6 skinless, boneless chicken breast halves       1 onion, thinly slicedGround Black Pepper to taste                                1 TSP MOOC Garlic Medley Sea Salt1 (14.5 oz) can diced tomatoes                              2 garlic cloves (minced)1 TSP dried rosemary                                              1/2 TSP dried thyme2 TBSP MOOC Extra Virgin Olive Oil1 TSP dried basil (or MOOC Basil Olive Oil)1/2 cup MOOC Traditional Balsamic Vinegar (or Fig or Pomegranate) Season chicken breasts with ground black pepper and Garlic Medley sea salt.Heat Extra Virgin Olive Oil in a medium skillet, brown the onion, and seasoned chicken breasts. Pour tomatoes and Balsamic Vinegar over chicken, season with...

Croutons   2 TBSP MOOC Extra Virgin Olive Oil* 4 slices of crusty white or whole wheat Italian bread, cut into 1 1/2” cubes   In a medium skillet heat the olive oil over medium heat. Add the bread cubes and cook, tossing frequently, until crisp and golden, 5-6 minutes. Let cool completely, serve with soup or salad. Make a large batch to munch on. Croutons can be made up to 2 days ahead and stored in an air tight container or plastic bag at room temperature.   *Use your favorite MOOC flavor infused olive oil or add your own...