Prep: 15 mins | Cook: 55 mins | Total Time: 1:10 mins | Serves 6-8

Ingredients:

• 2 tablespoons Olimila Tuscan Herb Olive Oil 

• 2 cups thinly sliced leeks (whites)

• 1 cup celery (diced)

• 2 medium carrots (diced)

• 2 cups fresh green beans (1 inch pieces)

• 1 can peaches and cream corn

• ~ 40 ounces chicken or  broth

• 1 – 28 ounce can diced tomatoes (with the liquid)

• 1 tablespoon tomato paste

• 2 medium potatoes (chopped into small cubes)

• Salt and pepper to taste (add a bit of cayenne for a lovely kick!)

Instructions:

• Heat Olimila Tuscan Herb Olive Oil over medium heat in large pot

• Add celery, leeks, salt, pepper (and cayenne)

• Cook about 7 minutes, stirring frequently

• Add broth, tomatoes (with liquid), and tomato paste

• Add 3 cups of water and bring everything to a boil. Reduce it to a simmer and cook about 20 minutes

• Add remaining ingredients and cook about 25 minute

• Adjust seasons, if needed, before serving

 Serving Suggestions:  Drizzle a little Olimila Tuscan Herb Olive Oil onto each portion just before serving. Serve with warm crusty bread.

Ingredients:

• 1 pound Brussels Sprouts, shredded or thinly sliced

• 2 teaspoons of olive oil (your choice)

• 2-3 teaspoons of The Godfather® Balsamic Vinegar

• 1/3 cup dried cranberries

• 1/2 cup toasted, chopped pecans or walnuts

• salt (to taste)

• pepper (to taste)

Directions:

• Saute brussels sprouts with olive oil. (For moist brussels sprouts, add 1/4 cup of water and steam for 4-5 minutes.)

• Combine with The Godfather® Balsamic, dried cranberries, pecans or walnuts.

• Season with salt and pepper to taste.

Ingredients

3 – 15.5 oz. cans garbanzo beans, drained

1/3 cup Olimila's Jalapeno Extra Virgin Olive Oil

1/3 cup lemon juice

1/4 cup Toasted Sesame Oil

2 whole garlic gloves

1 tablespoon ground cumin

1 teaspoon Olimila's Himalayan Pink Salt

Pita bread

Directions

Pulse all ingredients in food processor until smooth. Serve with pita bread.

Ingredients

- 2 lbs of baby red potatoes cut into halve
- 3 rosemary sprigs
- Olimila black truffle oil or garlic olive oil.

Directions:

- Toss desired amount of Olimila black truffle oil or garlic olive oil in with the rosemary sprigs and potatoes.
- Preheat oven to 475
- Place potatoes in a single layer on a roasting pan or baking sheet.
- Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.

gluten-free, vegan // yields 2-3 servings

6 large carrots

2 teaspoons Olimila Reseve Blend EVOO

salt and pepper

1 teaspoon Olimila Garlic EVOO 

2 cloves garlic, minced

1/2 cup ketchup

2 tablespoons chopped basil

black pepper

Preheat your oven to 400* F.

Peel and trim ends from carrots. Chop each carrot into 3-4 inch segments. Quarter the segments. If the ends of one or more of your carrots is very thin you may just want to halve it. Aim for fairly uniform pieces.

Toss with oil and salt + pepper and spread in an even layer on a baking sheet. Roast for 20 minutes, then flip and roast for another 10-20 minutes until golden brown and tender with crisp edges [time will depend on thickness].

While roasting the carrots heat a small pan with 1 teaspoon of oil over medium-low/low heat. Once hot place the garlic in the pan and stir constantly for about 3-5 minutes until light brown in color. If it starts turning brown right away the pan is too hot. Place the garlic on a doubled over paper towel on top of a plate to drain the oil. Let cool.

Mix half of the garlic with the ketchup, basil, and a big pinch of black pepper. Let sit in the fridge while carrots finish roasting.

Toss carrots with remaining garlic and place in the oven for 1 more minute [no longer or it will burn]. Remove from the oven and serve with ketchup.

notes: The garlic addition is optional but tasty. Highly recommend at least adding it to the ketchup.

Ingredients

1 1/2 pounds broccoli florets

3 tablespoons Olimila's Meyer Lemon EVOO

1/2 cup seasoned breadcrumbs

3 tablespoons nutritional yeast

3 tablespoons Olimila's Reserve Blend EVOO

salt and freshly ground pepper

Directions

Fill a large pot halfway with water. Cover and bring water to a boil over high heat. Salt the water and add broccoli. Boil the broccoli until crisp-tender, about 5 minutes. Drain, transfer the broccoli florets to a large bowl, and toss with the Meyer Lemon EVOO to coat.

Toast the breadcrumbs & Reserve Blend EVOO for about 3-5 minutes. Pour mixture over broccoli and serve immediately.

Ingredients

YIELD: Enough for a good binge

PREP TIME: 5 minutes with a good mandolin, more if slicing with knife

TOTAL TIME: 15 minutes

Enough Olimila's Reserve Blend EVOO to fill a 9-10 inch saucepan to about an inch deep, approx. 3- 4 cups. It sounds like a lot, but you can strain the oil (after it cools) and save it for several more batches.

1 sweet potato, sliced thinly with mandolin (⅛ inch slice)

Olimila's Black Truffle salt to taste (You can try Hickory Smoked sea salt, too. But, the truffle salt is magical.)

Fill saucepan with the grape seed oil at least an inch deep. Depending on the power of your stove top, heat the oil on high to medium high heat.

When you think the oil is hot enough, test the oil with a DROP of water (any more and it could splash back at you). If it sizzles, it’s ready. Place as many slices of sweet potato that will fit without overcrowding (10-20 chips).

Fry until desired crispiness, approximately 5-8 minutes. I like mine slightly burnt and extra crispy. When done, scoop out with a slotted spoon and place on absorbent surface like layers of paper towels or brown paper grocery bags.

Salt immediately. Move on to next batch.

Recipe from: chikfood.com