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

Fresh Corn Cakes with Avocado and Goat Cheese Salsa

From grits to griddle cakes, apparently I’m in a corny mood. (A food blogger walks in to a bar… er, hold on… not THAT kind of corny!). Summer corn season is short, but boy is it sweet. And the appearance of this recipe in my reader right in the thick of it was, well, serendipitous....

Roasted Tomato Grits with Goat Cheese

We’ve lived in Tennessee for just over four years now, and it’s about time we start earning our Southern credentials. Think of it like the boy scouts for grown ups, but instead of badges for fire starting and knot tying, we’ve got biscuit making and chicken frying. And without a doubt, the foundation of any...

Peach Cantaloupe Sorbet

Unintentional ice cream week? Perhaps. I’m sure you don’t mind. This fruity freeze was the result of an overabundance of cantaloupe. Ripe cantaloupe. And we all know that perfectly ripe cantaloupe does not wait for an opportunity to be used. And when you have two saturated melons, clearly more than any normal couple can consume...

Marzipan Swirl Ice Cream

This recipe is one I’ve been thinking about for quite some time. I’m something of a marzipan freak. I’d eat it three meals a day if I could. Something about the flavor, the sweet scent of bitter almond, it’s intoxicating. There really aren’t enough almond ice creams in the world. And by almond I’m not...

Roasted Beet Ice Cream

Taylor’s obsession with beets has ultimately lead us here. To beet ice cream. You had to be expecting it, right? This particular recipe comes from Jeni’s Splendid Ice Creams at Home, which, I have to say, is pretty splendid. Jeni’s opened up a Nashville shop recently, and while I’ve only been once, I am still...