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

Roasted Beet and Farro Salad with Citrus Vinaigrette

After a trip, you’re left with memories and photos. Maybe a souveneir or two (I have a habit of bringing home spoons, go figure) but sometimes a dish, something you ate during your travels, follows you home and simply refuses to be ignored. In cases like this it’s helpful to have a direct connection, a...

Celebrating 8 Years & a Reader Survey!

Eight years. I like to say that’s like 120 in blog years. Pretty old for a blog when you think about. Back when I started this blog in 2007, I wasn’t really aware of the food blog community, and didn’t know or follow many other food blogs. I started this blog, basically, to record and...

Braided Tart Cherry & Chocolate Danish Pastries

Twisted and flaky, fruity and chocolatey, this pastry is all I ever want for breakfast from here on out (Cereal? What is that?) This pastry is serious business. I mean, I’ll be honest, it’s basically pie. But pie that you’re allowed to eat for breakfast (see what I did there? By calling it a Danish...

White Chocolate & Peanut Butter Avalanche Truffles

Some recipes prove more challenging than others, I’ve found. And yet some recipes are worth the fight. I’d been dreaming of turning my Rocky Mountain Avalanche Bars into truffle form for weeks now, creamy and crispy bite-sized candies enrobed in dark chocolate. It’s a dream that quickly turned into an obsession, and an obsession that...

Goat Cheese & Avocado Egg Sandwiches

I’m calling these breakfast sandwiches, but for us they are more often lunch sandwiches, as eggs are often our go-to for quick and filling lunches. But you know we are strong proponents of breakfast for dinner, so why not breakfast for lunch, too? The key is the egg, scrambled and cooked super thin and folded...

Coconut Tapioca Pudding with Blood Orange

Imagine yourself somewhere warm. Somewhere with a gentle breeze and turquoise waters and the sound of ocean waves. It’s a nice thought, eh? Especially since so many of us are probably freezing our buns off right now. This recipe takes me back to that serene, happy place, as it was inspired by a similar dish...