Preheat the oven to 350 degrees.
Cut the spaghetti squash in half lengthwise. Scoop out the seeds and pulp in the center and discard. Place the squash, cut side up, on a large baking sheet. Rub a little olive oil over the cut surface, then place the pan in the oven for 1 hour or until a fork is easily inserted into the squash.
While the squash is cooking, saute the kale: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion to the pan and cook for 3 to 4 minutes, or until starting to turn color. Throw in the kale, sprinkle in some salt and pepper, and stir to saute until the onions are golden about the kale is partly cooked, about 5 minutes. Set aside.
When the squash is cooked, use a fork to scrape the stringy squash out of the shell. Add the squash to a bowl. Mix together 1 tablespoon olive oil with the balsamic vinegar. Drizzle it over the squash, sprinkle with salt and pepper, and add the chili powder. Toss to combine.
Add the squash to individual bowls, then top with a good amount of sauteed kale. You will have squash left over!
Preheat oven to 420 degrees. Line a baking tray with baking paper. Lightly grease and line the base and side of a round 8" cake pan with baking paper.
Place the sweet potato on the prepared tray. Drizzle with 1 tbsp oil. Season. Bake for 20-25 minutes or until tender.
Meanwhile, heat the remaining tbsp oil in a large frying pan over medium-high heat. Add onion and cook, stirring occasionally, for 15 minutes or until lightly caramelised. Add the thyme and garlic and cook, stirring, for 1 minute or until aromatic. Season. Remove from heat.
Steam, boil or microwave the broccolini for 2 minutes or until just tender. Refresh under cold running water. Drain.
Whisk the eggs and yoghurt together in a large bowl. Season.
Reduce oven to 350 degrees. Arrange the sweet potato, broccolini and onion mixture in the prepared pan. Pour over the egg mixture. Scatter with feta. Bake for 45 minutes or until golden and puffed. Set aside for 5 minutes to cool. Turn onto a serving plate and sprinkle with basil, to serve.
Drizzle Black Currant Balsamic to finish
Enjoy!
Heat half the Rosemary Extra Virgin olive oil in a stockpot over medium heat. Add the bacon, potato, leek, onion and garlic. Cook, stirring occasionally, for 10 minutes or until soft and golden.
Add the zucchini and remaining olive oil with Elderberry Balsamic Vinegar. Cook for a further 5 minutes or until light golden.
Add the stock and cook for 5 minutes or until the potatoes are tender. Add the borlotti beans and chickpeas. Stir in the lemon juice to taste. Cook for a further 1-2 minutes to warm through. Season. Ladle the minestrone among serving bowls. Drizzle over extra oil and top with parmesan and celery or parsley leaves to serve.
Enjoy!
Preheat oven to 400 degrees. Line a baking tray with baking paper. Place mushrooms on prepared tray. Drizzle lightly with olive oil. Roast for 20-25 minutes or until mushrooms are golden and tender.
Meanwhile, process parsley, pepitas, rind, grated parmesan and 40g spinach in a small food processor until finely chopped. Add ricotta. Process until well combined. Season.
Spread pesto over top of mushrooms. Roast for a further 5 minutes. Combine capsicum, peas, chickpeas and remaining spinach in a bowl. Drizzle with vinegar. Toss to combine.
Divide salad and mushrooms among plates. Top with shaved parmesan enjoy!
Chop the celery and bell pepper into small pieces.
Pour the Rosemary extra virgin olive oil, and Bourbon balsamic vinegar into a large stock pot and combine the celery, bell pepper, and onion flakes.
Cook for about 10 minutes (or until the celery is a little bit soft).
Add in the beans, chickpeas, and broth.
Cook for about another 10 minutes.
Add in the diced tomatoes, tomato sauce, spices, and salt/pepper (to taste).
Continue to cook for another 10 minutes or until everything is soft.
Serve and enjoy!
Chop the spinach
Chop the apple into squares or slices. Top with cinnamon.
Top spinach with cinnamon apples, pomegranate arils, and pecan halves. Drizzle with Tuscan Herb Extra Virgin Olive Oil and Pomegranate Balsamic Vinegar.
Serve and enjoy!
Preheat the oven to 375 degrees F.
Cut the asparagus into small pieces and slice the apples.
Toss the asparagus and apples in Sweet Basil EVOO and roast for about 10-15 minutes, removing the apples at around 10 minutes.
While the asparagus and apples are roasting, combine the kale, arugula, walnuts, sliced figs, and goat cheese in a large salad bowl.
Place the dressing ingredients in a salad shaker and shake until well mixed.
Add the roasted asparagus and apple slices to the salad.
Drizzle the salad dressing over the salad, toss, serve, and enjoy!
In a small bowl, whisk together honey, lemon/lime juice, 1 tbsp Meyer Lemon EVOO, 1 tbsp Garlic EVOO, garlic, salt and pepper.
Place salmon fillets in a large resealable Ziploc bag and pour marinade over. Squeeze as much air out as possible and seal the bag. Gently move fillets around inside the bag to make sure they are all evenly coated. Place flesh side down and let marinate 15 minutes in the fridge.
Preheat large non-stick skillet on low - medium heat and add remaining Meyer Lemon and Garlic extra virgin olive oil, making sure it coats the bottom of the skillet evenly. Place salmon fillets flesh side down leaving enough space in between them. Cover with a lid and cook for 3 minutes.
Prep all ingredients for beef and broccoli and start side dish like rice on the stove.
In a small bowl, add soy sauce, maple balsamic, garlic and ginger; whisk with a fork and set aside.
In a bowl, add beef, sprinkle with cornstarch and stir well to coat, using tongs.
Preheat large ceramic non-stick skillet on medium-high heat and swirl 1 tbsp Miller's blend EVOO to coat. Add half of beef and cook for about 3 minutes per side or until nicely browned. Transfer to a plate and set aside. Add remaining 1 tbsp of extra virgin olive oil and repeat this step with remaining half of meat.
Return skillet to high heat and add broth. Deglaze pan for about 2 minutes. Add broccoli and onion, stir and cook for about 3 minutes.
Add sauce and previously cooked beef. Reduce heat to medium-low and cook for 3-5 minutes, stirring often to combine everything and until sauce has thickened. Cornstarch from beef will incorporate with the sauce and thicken it. But don't cook too long to overcook the broccoli.
Garnish with green onion and sesame seeds. Serve hot over brown rice, quinoa or noodles of choice.