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

Marinated Chickpea Sandwiches with Lemon Confit

Taylor has been talking about a marinated chickpea sandwich for months now. I don’t know where the idea came from but I finally told him to just find a recipe and make the damn sandwiches already. Less talk and more action; put your money sandwich where your mouth is. I started calling these the 72-hour...

Raspberry Sea Salt Brownies

There are some things you expect in a good brownie. A rich, chocolate flavor. A chewy, fudgy texture. A crispy, crinkly top. With that in mind, these brownies are both expected and unexpected, both sweet and sour, overly decadent with a surprising brightness and salty finish. I expected the raspberries to mellow out in the...

Magimix® Vision Toaster Giveaway

Our old toaster was pathetic. Really. When we first moved to Tennessee, while Taylor was reluctantly painting our kitchen walls turquoise, I spent hours online picking out a toaster. I finally purchased a cute little $35 toaster on eBay, wooed by the turquoise color and less concerned about the actual functionality of it. When the...

Purslane and Pickled Strawberry Salad with Fried Goat Cheese

Pickled fruit is not a new concept, but I don’t see it utilized nearly often enough. Heck, it’s not something I utilize often enough. Because pickled fruit, is, to put it bluntly, kind of awesome. Now, don’t confused pickled fruit with dill pickles. A ‘pickle’ is, technically, simply something (fruit or vegetable or otherwise) that...

Strawberry Jalapeño and Strawberry Basil Jam

In the past four weeks I’ve picked over 15 pounds of strawberries, nearly three gallons of ruby red goodness. From two different farms on two different mornings. I’ve made preserves and ice cream, salads and guacamole, and sprinkled them in my cereal every morning. I’ve stashed a few bags of puree in the freezer, and...

June Kitchen Challenge: Marzipan

I’ve lamented before on the lack of good quality marzipan here in the US. Usually I end up buying almond paste and thickening it as needed, because it actually tastes like almond. The marzipan you buy in the store is, more often than not, a rock-hard log of flavorless, chalky stuff that’s really a waste...