4 Servings 1/3 cup plus 2 Tbsp. The French Olive olive oil4 celery stalks, finely chopped plus leaves from 1 bunch2 red chilies (such as Fresno) seeded, finely chopped6 cups low-sodium chicken broth5 garlic cloves, finely chopped2 – 15.5 cans chickpeas, rinsedKosher salt1/2 cup…
Easy, lemony, & moist muffins made from creamy ricotta cheese and The French Olive olive oil. 1 lemon, zested1/2 tsp vanilla3/4 cup sugar3/4 cup whole milk ricotta cheese1 1/2 cups all-purpose flour4 Tbsp. whole milk2 1/2 tsp. baking powder1/3 cup The French Olive olive…
Best ever, summer salad!! Slice ripe summer, or heirloom, tomatoes into disks. Arrange on a plate. Top with slices of fresh Mozzarella cheese and garnish with chopped, fresh basil. Adding capers is optional, but it adds a tangy, vinegar flavor, one of Yancey’s favorite.…
This recipe is a favorite of ours as a side dish or as a vegetarian main entree. It is a quick dish to make and the ingredients are usually on hand in our house. The crushed red pepper flakes add a little spicy zing…
Lemon & Rosemary Olive Oil Cake Chef Mitch at UC Merced college prepared a cake like this for the monthly Special Luncheon he prepared with our oil last fall. It a light, aromatic cake that is easy to make and delicious to eat. The…