Love and Olive Oil - Eat to Live. Cook to Love.

Feed Us!

So here’s the deal.

We’re going to the grocery store on Tuesday. We want you to tell us what to eat.

Leave a comment with a recipe or a link to a recipe you think we should cook this week. We’ll pick the 5 that appeal to us most and cook them, photograph them, and post them (good OR bad). If you’ve got a blog, be sure to leave your website, we’ll post your link if we use your recipe. :)

We won’t cook absolutely everything… there are a *few* conditions:
– Please don’t put us in the poor house. We’re always keen on cheap eats. :)
– We actually do work, on occasion, and would prefer not to be cooking for the better part of the day.
– The recipe should be somewhat dairy free, or be able to be made dairy free (ie: soy creamer, etc). with a few exceptions (parmesan, butter, and goat cheese, mmmmm.) Eggs are fine.
– Extra points for in-season produce and healthy/vegetarian stuff
– More extra points if you include a complementary side/starter/something to eat with it
– It can’t be something we’ve cooked before!
– It doesn’t have to be your recipe. Though it’d be nice if you’ve tried it so you know whether or not it’s actually any good.

Ready? Go!!

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8 CommentsLeave a Comment →

  1. 1
    Posted On August 3, 2008 at 9:45 pm

    What a cool idea! I bet you’ll get tons of great suggestions!

    I’d like to see your version of my eggplant veggie “burgers.”
    http://www.joyfulabode.com/blog/2008/07/31/eggplant-patties-veggie-burger-base-maybe/
    Add what you want (mushrooms, rice, beans, whatever you think would be good) and serve it how you see fit… I want to see a different incarnation of it!

    Reply

  2. 2
    margie/mom
    Posted On August 4, 2008 at 8:17 am

    Our 3 favorite new summer recipes:
    Chipotle Salmon Burgers (Cooking Light, June 2008)
    Mesclun with Berries and Sweet Spiced Almonds (Cooking Light, May 2008)
    Almond-Crusted Turkey Cutlets with Papaya-Orange Salsa (www.everydayhealth.com)

    Reply

  3. 3
    Posted On August 4, 2008 at 9:44 am

    Can you eat Romano cheese? I have this wedding pasta dish. I’m going to email you the chicken & basil stir fry recipe I have.

    Reply

  4. 4
    Thaxton
    Posted On August 4, 2008 at 3:15 pm

    I recommend either Zucchini Ribbons with Saffron Couscous from Cooking Light
    (I usually sub the pine-nut couscous, and sometimes even skip the saffron)

    or, Orange-Chipotle Glazed tofu with Confetti Rice
    http://www.vegetariantimes.com/recipes/10623?section=
    http://www.vegetariantimes.com/recipes/10622?section=

    Reply

  5. 5
    Posted On August 6, 2008 at 7:25 am

    Hello Lindsay Taylor and Kalypso!!

    I have a great marinade for Salmon. (Works well with any fish actually):
    http://lapetitechef.blogspot.com/2007/08/firecracker-grilled-alaska-salmon.html

    As a side I love a fresh creamy orzo:
    http://lapetitechef.blogspot.com/2007/08/creamy-orzo.html
    I’ve typically substituted the Whipping milk with rice milk.
    or
    Tomato Artichoke Rice Salad (served rm. temp or warmed up)
    http://lapetitechef.blogspot.com/2007/08/tomatoe-artichoke-rice-salad.html
    This is packed with flavors and the acidity of the juice from the artichokes pairs well with Fish.

    Reply

  6. 6
    Posted On August 6, 2008 at 11:20 am

    This is such a great idea! I can’t wait to see what you make.

    Lately I’ve been craving Italian food and would suggest purchasing a few ingredients and make several meals from it. My menu below is for three meals and includes a big batch of tomato sauce to use with homemade meatballs on top of spaghetti. The next night make chicken parmesan and top with the sauce and left over spaghetti. The third night, take the leftover meatballs and make hot meatball sandwiches on a crusty bread.

    You may already have some of this on hand, but here is your complete grocery list:
    2 Boneless skinless chicken breast (chicken parm)
    Flour (chicken parm)
    3 Eggs (chicken parm, meatballs)
    Breadcrumbs (chicken parm, meatballs
    Mozzarella (chicken parm, meatballs, hoagie)
    Olive Oil (sauce, chicken parm, meatballs)
    Garlic (sauce, meatballs)
    Onion (chicken parm, meatballs, hoagie)
    Red wine (sauce)
    Italian seasoning (sauce, chicken parm, meatballs)
    Crusty bread, like a french loaf (hoagie)
    Spaghetti (chicken parm)
    1 lb ground turkey (meatballs)
    1 log of Jimmy Dean’s Hot Sausage (meatballs)
    Parmesan cheese (chicken parm, meatballs, hoagie)
    Fresh herbs if you like, basil and flat leaf parsley are great for Italian cooking (sauce, meatballs)
    1 Can tomato paste (sauce)
    1 Can tomato sauce (sauce)
    1 Can diced or crushed tomatoes (sauce)

    For the recipes, check my blog at http://homewithmandy.blogspot.com/

    Enjoy, Mandy

    Reply

  7. 7
    Emily Wittmann
    Posted On August 7, 2008 at 6:38 pm

    Great idea! This recipe is fantastic – and easy – and lite! We serve it with coconut jasmine rice and sauteed spinach. Enjoy!

    Recipe courtesy of Cooking Light:

    Miso-Glazed Salmon

    1/4 cup packed brown sugar
    2 tablespoons low-sodium soy sauce
    2 tablespoons hot water
    2 tablespoons miso (soybean paste)
    4 (6-ounce) salmon fillets (about 1 inch thick)
    Cooking spray
    1 tablespoon chopped fresh chives

    Preheat broiler.
    Combine first 4 ingredients, stirring with a whisk. Arrange fish in a shallow baking dish coated with cooking spray. Spoon miso mixture evenly over fish.

    Broil 10 minutes or until fish flakes easily when tested with a fork, basting twice with miso mixture. Sprinkle with chives.

    Yield: 4 servings

    Reply

  8. 8
    Victoria P.
    Posted On September 7, 2012 at 9:50 pm

    Hi there! I just discovered your blog and I have completely fallen in love with it!! I know I’m a little late to the party, but I have my FAVORITE dessert of all time– JAM BARS! There are quite easy to make and are great warm or cold. They have been a hit with all of my friends and family, too. Enjoy :)

    (Based on 17 and Baking’s recipe)

    1 1/4 cups flour?
    1/3 cup packed light brown sugar?
    5 oz (10 tablespoons) cold salted butter, cut into pieces?
    1 tablespoon milk?
    1 1/2 cups old fashioned oats?
    3/4 cup ANY jam, marmalade, jelly, etc.

    Preheat oven to 375 degrees F.

    Mix the flour, sugar, and salt in the bowl or a food processor then add the butter and pulse until dough starts to form (If you decide against the food processor, then I recommend using your hands). Blend in the milk.

    Transfer the dough-bits to a bowl and knead in the oats until well combined.

    Put 3/4 cup (more or less) of the dough off to the side. Press the rest of the dough evenly into a buttered 9×9? metal baking pan (I lined the pan with tin foil and skipped the buttering).

    Spread the jam evenly over the top (if the jam seems tough to spread, heating it a little could help.)

    Crumble the reserved dough evenly over the top.

    Bake in the center of the oven until golden, 20-25 minutes, and cool completely in the pan on a rack. Use a knife to loosen the sides, lift it out, and cut into bars on a cutting board.

    Makes about 10-12 bars.

    Reply

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