Check out this recipe adapted from The Kitchn for quick and easy pumpkin soup. And don’t forget the toppings!

INGREDIENTS

• 2 tablespoons Grove 45 EVOO (plus more for garnish)

• 1 medium yellow onion, very finely chopped

• 3 cloves garlic, chopped super fine

• 2 cups pumpkin purée

• 2 tablespoons fresh thyme leaves

• 3/4 teaspoon kosher salt

• 1/2 teaspoon cumin

• 1/4 teaspon freshly ground black pepper

• 1/8 teaspoon ground ginger

• 1/8 teaspoon cayenne pepper

• 2 cups low-sodium vegetable or chicken broth

• 2 teaspoons brown sugar

• 2 tablespoons heavy cream

• Spicy, toasted pumpkin seeds, bacon crumbles, chopped herbs, flake salt for topping

INSTRUCTIONS

1. Cook the aromatics. Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the onion and garlic and cook until fragrant, 3 to 4 minutes.

2. Add the pumpkin and spices. Add the pumpkin purée, thyme, salt, cumin, black pepper, ginger, and cayenne pepper and cook over medium-low until steaming and fragrant, about 5 minutes.

3. Add the broth. Add the broth and cook for 3 to 4 minutes, stirring constantly. (The mixture will bubble.)

4. Add the brown sugar and cream. Remove from heat and stir in the brown sugar and heavy cream. (At this point, for a creamier soup, you can use an immersion blender or transfer to a blender to purée until it reaches your desired consistency).

5. Garnish and serve. Serve warm, garnished with the pumpkin seeds, flaky salt, fresh herbs, bacon crumbles and Grove 45 Extra Virgin Olive Oil

Enjoy!

Chocolate mousse is already absolute heaven. Add a recipe with the depth and flavor of extra virgin olive oil? Sign us up! Check out the recipe below from William Sonoma!

Ingredients

• 6 oz. (170 g) bittersweet chocolate, finely chopped

• 3 egg yolks, plus 2 egg whites

• 1/4 cup (60 ml) extra-virgin olive oil

• 3 Tbs. warm water

• 1/4 tsp. fine sea salt

• 1/8 tsp. cream of tartar

• 1/4 cup (2 oz./50 g) granulated sugar

• 1/2 cup (125 ml) heavy cream

• 2 tsp. confectioners’ sugar

• Chocolate shavings for serving

Directions

 1. In a heatproof bowl set over, but not touching, a saucepan of barely simmering water, stir the chocolate until melted and smooth. (Alternatively, melt it in a microwave.) Remove from the heat and let cool slightly, then whisk in the egg yolks, olive oil, warm water and salt until well blended.

 2. In a separate, clean bowl, using an electric mixer set on medium-high speed, beat together the egg whites and the cream of tartar until frothy. Add the granulated sugar and beat until soft peaks form. Fold about one-third of the egg-white mixture into the chocolate mixture until no white streaks remain. Gently fold in the remaining egg-white mixture until well incorporated.

 3. Evenly divide the mousse among 4 to 6 dessert cups or wineglasses, cover and refrigerate until well chilled, at least 4 hours or up to overnight.

 4. In a bowl, combine the cream and confectioners’ sugar and beat with a balloon whisk until medium-stiff peaks form. Spoon an equal amount of the whipped cream on top of each bowl and sprinkle with chocolate shavings, if you like. Serve immediately. Serves 4 to 6.

Enjoy!

September means soup season so we’ll be sending some of our favorites your way over the next several weeks, all of them with a delicious EVOO component.

This chicken spinach artichoke soup is one of our top favorites by far. Rich and savory, this soup is a great one to have in your repertoire for those cool fall evenings.

INGREDIENTS
1 tbsp. extra-virgin olive oil
1/2 yellow onion, chopped (plus more for crisping and topping)
2 celery stalks, chopped fine
3 cloves garlic, minced
Salt
Pepper
6 cups Chicken or veggie broth
1 1/4 lb. shredded chicken (pre-cooked or baked and shredded)
1 large can artichoke hearts, drained and quartered
1 cup Shredded mozzarella
1 cup Freshly grated parmesan, plus more for garnish
2 tbsp. heavy cream
4 cup Fresh spinach, roughly chopped
Crispy fried onions (or shallots) for garnish

DIRECTIONS

1. Over medium heat, heat oil. Add onion and celery and saute until soft and translucent. Add garlic and cook until fragrant, one minute more.

2. Add chicken broth and bring to a boil. Add shredded chicken and lower heat. Let simmer 8-10 minutes.

3. Add artichoke hearts, mozzarella, parmesan, and cream. Cook, stirring occasionally, until cheeses are melted. Stir in spinach. 

4. Garnished with more cheese and crispy fried onions. Serve with fresh sourdough or french bread. 

Summer makes us think of heirloom tomatoes and burrata. There is something so simple and satisfying about cutting into thick, delicious slices of tomato and cheese, covered in basil and olive oil.

So yeah, that’s the recipe. Giant tomato, giant cheese. Olive oil. Basil. Salt. Boom, done.
Plate it up and make it pretty, then destroy it with all the relish a summer evening deserves.

Large heirloom tomato
Large ball of burrata or mozzarella
Fresh basil (1 large handful for puree plus leaves for garnish)
Olive oil
Balsamic vinegar (optional)
Salt

Cut large 1/2 inch slices of tomato and cheese
Stack
Puree basil leaves with 1 tablespoon olive oil
Top cheese and tomato stacks with puree and basil leaves for garnish
Drizzle with olive oil and balsamic
Sprinkle with salt
Serve and enjoy!

We love ice cream. Honestly, who doesn’t?

This fun, light, summery recipe is a perfect weekend treat and helps use some of that insane amount of basil that is slowly trying to take over your garden.

Ingredients

• 3/4 cup sugar

• 1 lemon

• 1 tablespoons (1 big handful) basil leaves

• 2 cups cream

• 1 cup full fat milk

• 1/2 tsp salt

• 5 large egg yolks

Instructions

1. Combine sugar and zest from lemon. Mix together until fully combined and sugar starts to smell like lemon.

2. Finely shred the basil leaves (a food processor is best for this) then combine with the lemon sugar and one cup of the heavy cream. Mix together carefully, without whipping the cream. Pour half of the mixture through a strainer into a large bowl. Add the remaining heavy cream.

3. Heat the other half of the basil lemon puree in a saucepan along with the whole milk and salt over medium heat. In another bowl, whisk together the egg yolks. When the basil mixture is steaming, slowly pour into the egg yolks while whisking constantly. Return the mixture back into the saucepan.

4. Stir the mixture constantly over medium heat with a spatula, scraping the bottom as you stir, until it is thick enough to coat the back of a spoon, about five minutes. Pour the custard through the strainer into the bowl with the cream mixture. Cool custard over an ice bath while stirring.

5. Chill completely, then freeze in an ice cream machine. Allow to freeze completely before serving.

6. Serve with olive oil cake, grilled peaches or plain, garnished with a twist of candied lemon and fresh basil leaves.

Here are five different ways to whip up easy, make-in-advance olive oil-based salad dressings that can be made and stored in mason jars in your fridge.

Simply make, store, shake to combine and enjoy!

Apple Cider Vinegar Dressing

• 1/2 cup olive oil

• 1/4 cup apple cider vinegar

• 2 teaspoons Dijon mustard

• 1 tablespoon garlic, minced

• 1 teaspoon sea salt + more if needed

• 1/2 teaspoon freshly ground black pepper + more if needed

  Add all ingredients to a mason jar and shake well to combine.

Creamy Cilantro Lime Dressing

• 1/4 cup olive oil

• 1 cup plain yogurt

• 2 limes worth of juice

• 2 tablespoons fresh cilantro, minced fine

• 2 teaspoons minced garlic

• 1 teaspoon sugar

• ½-1 teaspoon sea salt

• ½ teaspoon ground pepper

• ¼ teaspoon ground coriander

  Add all ingredients to a mason jar and shake well to combine. 

  Balsamic Dressing

• 1/2 cup balsamic vinegar

• 1/4 cup olive oil

• 1 teaspoon maple syrup

• 1 teaspoon dijon

• 1 teaspoon minced garlic

• ½ teaspoon sea salt

  Add all ingredients to a mason jar and shake well to combine.

Honey Mustard Dressing

• 1 tablespoon apple cider vinegar

• 1/4 cup olive oil

• 1 lemons worth of juice

• 2 tablespoons honey

• 2 tablespoons dijon mustard

• 1/2 teaspoon minced garlic

• 1/4 teaspoon sea salt

• ground pepper, to taste

  Add all ingredients to a mason jar and shake well to combine.

Creamy Italian Dressing

• 1/2 cup olive oil

• 1 tablespoon red wine vinegar

• 1/4 cup plain yogurt

• 3 tablespoons dijon mustard

• 1 tablespoon Italian seasoning

• 1 teaspoon garlic powder

• 1/4 teaspoon salt

  Add all ingredients to a mason jar and shake well to combine.

Memorial day has officially passed, which means it is, by default, summer. Summer means backyard barbecues and picnics. Backyard barbecues and picnics means potato salad, simple as that.

We’ve discovered a wonderful, mayonnaise-free (healthier and safer sitting out in the heat) recipe that swaps olive oil for mayo and adds pickled red onion for a lovely bite. 

You can also add additional ingredients such as blue cheese or bacon to make it even more delicious! 

Ingredients

• 3 pounds red potatoes

• 5 tablespoons white wine vinegar

• 1/2 cup Grove 45 Extra Virgin Olive Oil

• 2 teaspoons Dijon or other mustard

• 1 teaspoon seasoned salt

• 1/2 teaspoon black pepper

• 1 cup, sliced pickled red onion (you can use regular raw should you prefer)

• 1 tablespoon minced dill

• 2 tablespoons minced parsley

• 1/2 cup minced bread and butter pickles

Instructions

1. Bring water in a saucepan to a boil over high heat. Slice potatoes into quarters before adding to boiling water. Cook the potatoes until fork tender. Drain well.

2. While the potatoes are still hot, sprinkle them with 3 tablespoons of the vinegar and let cool to absorb the vinegar.

3. In a small bowl, whisk the olive oil, remaining 2 tablespoons of vinegar, mustard, salt and pepper.

4. Drizzle the dressing over the potato mixture and gently toss. Add the sliced onion and minced herbs, pickles and any other optional ingredients you should want and toss again. Season with more salt and pepper to taste. Serve warm, at room temperature, or chilled. Keeps in the refrigerator for 3-4 days.

Take to the neighborhood block party and enjoy!

Early summer means basil is cropping up in herb gardens everywhere, soon to completely overwhelm us. One of our favorite, easy pesto recipes to use on everything (pesto, garlic chicken pizza anyone?), it can be whipped up in large batches, leaving some for dinner and some destined for the freezer (use square, silicone molds for easy freezing. Then all the squares can be kept in a sealed plastic bag or freezer-safe jar for use later in the year). 

Ingredients

• 3 cups basil

• 1/2 lemon, juiced

• 1/2 cup pine nuts

• 2 cloves garlic

• 1/4 cup Grove 45 Extra Virgin Olive Oil

• 1/2 tsp salt3 tbsp parmesan cheese

  
  Instructions

1. Add all ingredients to a food processor or blender.
2. Process until well-mixed and to desired texture
3. Taste and add additional seasonings as needed
4. Store in the fridge for up to seven days or freezer up to three months

Enjoy!