Toss the tomatoes with olive oil and thyme place on iron cast pan season generously with kosher salt and freshly ground pepper. Roast for about 15 to 20 minutes, until the tomatoes are soft. Read More
In a 12" high sided nonstick skillet on medium heat, add 2 tablespoons of olive oil. Brown the sausage pieces and then remove to a plate with all the pan juices. They will continue to cook in the pilaf. Read More
Puree garbanzo beans in a food processor, adding Greek yogurt and blend until smooth. If the mixture is too dry sprinkle in some water. Read More
Add parsley, mint, lemon juice, 1 teaspoon salt, ½ black pepper, cooled lentils and pulse to combine.
Drizzle in ¼ cup of olive oil and puree until all the olive oil is incorporated and hummus is smooth.
Adjust salt and pepper to taste.
Serve with toasted herbed pita, tortilla chips or fresh vegetables.
Place lentils in a strainer, pick over to remove debris or old lentils and rinse well under running water. Place the lentils, stock, bay leaf, and garlic in a medium saucepan over medium-high heat. Read More
Boil water. Heat olive oil in a saucepan. Add garlic until tan color. Add ravioli to boiling water. Remove ravioli from boiling water and into a bowl. Add olive oil and garlic mix on top of ravioli. Add grated asiago cheese. Fan fresh chopped basil on top. Serve.
Blanch a 2 lb. octopus in aggressively salted boiling water for 3 minutes. Remove and let drain in a colander. Read More
Toss scallops in Liokareas Extra Virgin Olive Oil. Season with Maldon salt and white pepper. On an extremely hot, oiled grill, mark the scallops on one side only for approximately 10-20 seconds. Remove from grill and chill completely. Read More
This Greek Lentil Soup recipe has been passed down through our family, and it is a great Vegetarian, Vegan and Lenten dish. Read More
Add great flavor to your roasted chicken. The Kalamata Sundried figs paired with the Kalamata Olives give this dish a sweet and salty mix and is very simple to prepare. Read More
Add all ingredients to medium-sized bowl or jar and mix with fork. Store in airtight container in refrigerator until ready to use. Will last up to 2 weeks. Read More
Slice bread of choice and coat one side of each piece with olive oil. Layer remaining ingredients onto bread and top with the second piece of oiled bread. Read More