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

Fig Spice Cupcakes with Honey Cinnamon Buttercream

Considering only one of my last ten posts were desserts, I think I have some catching up to do. You know that we’re cooking lots of really good things when dinner or other non-dessert recipes get posted BEFORE desserts. Usually desserts get priority in all situations. But that lovely hazelnut cake? I made that almost...

Chocolate & Hazelnut Meringue Cake

Sometimes you see a recipe, and you know you have to make it. Immediately. This was one of those recipes. No special occasion, no dinner guests, just an ordinary weeknight made extraordinary by this cake. To be fair, we did use this as an opportunity to break in our new mini-springform pan. An adorable little...

French Tomato Tartlets

Taking a brief respite from the fig madness… we turn to another one of late summer’s treasures. We have been trying to enjoy the tomatoes as much as we possibly can, knowing that they won’t be around for long. While our CSA has been delivering some of the most delicious tomatoes we’ve ever had, our...

Fig, Prosciutto, and Arugula Pizza

First of all, I’d like to extend a huge congratulations to Julia, fellow Nashvillian and lucky commenter #68, for winning the great fig-away! Julia, I expect a full report on all the delicious things you do with your bounty! (And prepare yourself, I think it’s really hard to imagine just how many figs are going...

Red Pepper Jelly

When this whole canning bug hit, there was one thing on my mind. Pepper jelly. One of my favorite treats, and something I never even considered trying to make. Jelly just seemed so… complicated. In reality? It’s anything but. I remember my aunt always showing up at family gatherings with a jar or two of...

Fig Jam Four Ways

There is something comfortably familiar about fig jam. It’s hard for me to place, because I don’t remember eating any fig jam when I was a kid; in fact, my only exposure to figs was the unpleasant fig newtons my dad used to eat. Yet something about it tastes like I’ve been eating it my...

Goat Cheese and Prosciutto Wrapped Figs (and a GIVEAWAY!)

I’ve decided that I really need friends with fruit trees. The kind of friends that have so much delicious, ripe fruit bursting from their trees that to them, I am doing them a huge favor by taking some. Lucky for me, I found a friend in the California Fig Advisory Board. They have lots of...

Jar Explosion

For two people who don’t eat a lot of jam, we sure have a lot of jam. And salsa. And pickles. And tomatoes. Yep, I can confidently say we went a little bit overboard with this whole canning thing. I’m not going to post all of these recipes, because, frankly, I know many of you...

Zucchini Salad with Lemon, Almonds, and Parmesan

Summer squash overload? Yep, we know the feeling. Seems like everyone gets a little tired of the stuff by this time of year, and yet it keeps on coming. Our CSA squash has been dwindling, we went from “take as many as you possibly can” to just 2 in our share this week, and I...

Beet and Goat Cheese Ravioli

With Taylor’s obsession with beets and my obsession with goat cheese, this seemed like the perfect recipe. And I still believe that beets and goat cheese go together like tomato and basil. Creamy and earthy, sweet and tangy. However, I think this particular recipe fell a little short. As much as I loved the herb...