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

Roasted Salmon with Rhubarb and Red Cabbage

First, take one of the strangest combinations of ingredients you’ve ever seen. Then spend way too much time slicing and dicing and prepping and sauteing. And when you finally (90 minutes later) sit down to eat, the final product is good. But not hour-and-a-half good. The flavor combinations are unique, and to be honest, quite...

Portobello Buffalo Burgers with Celery Apple Slaw

This one is dedicated to my dad, because it might be something he’d actually eat. Well, if you didn’t tell him about the mushrooms, that is. :) To be honest probably 3/4 of the things we cook would be deemed inedible by my dad (desserts not included, of course). Always makes it tricky when he...

Midnight Chocolate Cookies

There were some truly delicious goodies at the Sweet Relief bake sale a few weeks back (which, by the way, ended up raising $1000 for flood relief! Go us!) Taylor and I, as much as we wanted to take one of everything home, wound up purchasing just a few treats to enjoy later. One of...

Spanakopita with Swiss Chard and Homemade Ricotta

I love Swiss chard. The bunches of “bright lights” we’ve got growing in a pot outside aren’t doing so hot (not sure what would cause chard to stop growing but it’s been “not quite big enough” for the past month or so.) Luckily for us our CSA came through, giving us an abundance of swiss...

Brie and Garlic Scape Pizza

I’m always on a quest for the best pizza crust recipe. Both Taylor and I love the thin and crispy kind, so at least we are in agreement of what the “best” will be. This pizza crust, adapted from Peter Reinhart’s The Bread Baker’s Apprentice, (a book I should probably own), is the best we’ve...