Recipes!

  • Roasted Potatoes

    3 Yukon Gold Potatoes, cubed 2 T. Mediterranean Dipping Oil 1/4 tsp. Garlic Salt 1/4 tsp. Lemon Pepper 1/4 tsp. Rosemary My daughter's roommate is vegan. So she made these potatoes and fell in love with them!  Preheat oven to 325º F.  Cover baking sheet in tin foil. Place potatoes on a baking sheet. Combine all spices on potatoes and mix them up so they are all evenly coated.  Potatoes are all ready for the oven! Cook for about 40 minutes or until potatoes are tender with a fork. Enjoy! 

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  • Balsamic Roasted Brussels Sprouts

    About 1 1/4 pounds brussels sprouts, trimmed and halved lengthwise 2 tablespoons olive oil 1 teaspoon salt, or to taste 1 teaspoon pepper, or to taste about 1/4 cup DOF balsamic vinegar 1 tablespoon light brown sugar parmesan cheese toasted pistachios   Preheat oven to 400º and line a baking sheet with aluminum foil just to ensure easier cleanup. Place the brussels sprouts to the baking sheet. Add olive oil, salt, and pepper, and toss with your hands to evenly coat. Arrange the sprouts with the cut-side down and bake for about 18 minutes, or until the tops of some...

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  • Pumpkin Hummus

    1 15 ounce can of Chickpeas 1 cup of Pumpkin Puree 1/4 cup DOF Butter EVOO 1/4 cup Lemon Juice 1 clove of Garlic 1/4 tsp. ground Cinnamon Salt and Pepper to taste Use a food processor to combine all ingredients and enjoy this fall treat!

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  • The Best Fall Salad Dressing

    1/4 Cup Cranberry Balsamic 1/2 Cup Orange EVOO  tsp. Dijon Mustard 1/2 tsp. coarse Sea Salt 2 T. Dried Cranberries Mix all this together to create a wonderful dressing for any occasion! 

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  • Rosemary Sweet Potatoes

    Ingredients: 2 sweet potatoes, peeled and cubed ½ teaspoon salt ¼ cup rosemary olive oil   Preheat oven to 350 degrees. Place potatoes in glass baking dish with ingredients and mix until all potatoes are coated. Bake for 40-45 minutes. Serves 2-3 people

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  • Zucchini Risotto

    Serves 4 Ingredients: 3 tbsp. Desert Olive Farms EVOO 1 and a half cups Carnaroli or Arborio rice 2-3 zucchinis A quarter cup Panchetta 3 cloves of Garlic Half a white onion A handful of parsley, finely chopped 4 and a quarter cups (1 Liter) of Vegetable or Chicken Broth 3 tbsp. Parmesan Cheese 2 tbsp. Butter Salt and pepper Optional-Saffron   Cut the Zucchini lengthwise into long quarters and then chop the quarters into cubes. Sauté the onion, garlic, and pancetta (optional) in the olive oil. Start boiling the broth in a separate pan. Add the zucchini and rice...

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  • Orange Brownies

    Ingredients: 1 box brownie mix 2 eggs 1 orange (for zest and juice) ¼ Desert Olive Farms Olive Oil 3 tablespoons water Preheat oven to 350 degrees. Zest and juice the orange into the mixing bowl. Mix all ingredients together, replacing the vegetable oil with Orange Olive Oil. Add the water with half water and half juice from the orange. Pour into a 13 x 9 baking dish. Cook for 20 minutes or until toothpick comes out clean. Enjoy!

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  • Garlic Halibut with Zucchini and Squash

    Ingredients: 4 (6-ounce) Halibut filets 2 Zucchini 2 Squash 2 minced garlic cloves 2 tbsp. Desert Olive Farms Olive oil 2 teaspoons lemon pepper 2 teaspoons basil leaves Dash of salt Foil Wash the fish and dry with a paper towel. Season it with salt and pepper (Drying the fish makes the seasoning stick). Cut the zucchini and squash into 1” cubes. Place the garlic, olive oil, lemon pepper, basil leaves, and salt into a plastic gallon bag and give it a good shake. Add the fish, squash, and zucchini to the marinade and let it soak for about 15...

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