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

Hibiscus Flower Enchiladas

Let’s just go ahead and call this what it is, ok? Hibiscus week. Seriously, though, I didn’t realize a pound of dried hibiscus would be so much. And as a result of my overzealous purchase, these fragrant flowers are finding their way into some unusual places. Savory things and sweet things, drinkable concoctions and edible...

Hibiscus Mango Sorbet

When life gives you mangoes… Lots of gorgeously golden, sweet and juicy mangoes… Make sorbet. Clearly. In what could only be described as kismet, I also happened to have a large quantity of dried hibiscus flowers on hand (the original purpose for which I will share later this week). It was all I could do...

Thai Red Duck Curry

A long, long time ago in a place far, far away (a.k.a. back when we were in college), there was a Thai restaurant that we loved. Nestled in the corner of a strip mall next to a Ross and a JoAnn fabrics, it wasn’t exactly prime real estate. But that restaurant served some of the...

Chocolate & Nutella Rockslide Bars

You might remember the avalanche bars I made a while back… I certainly haven’t forgotten them. And I’ve always thought a chocolate & Nutella version would be simply smashing. I even decided to call them Rockslide Bars (the darker counterpart of the creamy white Avalanche bars) long before I ever made them. The original recipe...

Shaved Brussels Sprout Salad

Brussels sprouts are the new kale. Pecorino is the new Parmesan. And this is quickly going to become your new favorite salad. This salad was inspired by a similar dish at a new neighborhood restaurant called Rolf & Daughters. Their menu is filled with incredibly unique dishes, including one of the best plates of pasta...

Chocolate-Glazed Almond Horns

Back in college, I had my between-class routine down pat. After spending 3 hours in an art studio class, I needed a recharger (aka sugar fix) before my next class. But being that it was only 10am, it was too early for lunch. I think it was Taylor who originally discovered these generously-sized almond horns...