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!

Is anyone else tired of doing dishes? Cooking all the time is one thing, but dishes all the time? That is a whole other ball game.

Enter the amazing one-pot pasta dinner. One pot. That’s it. Way less of a mess and a very tasty meal all in one? Count us in. 

This is a recipe we’ve adapted from Martha Stewart to fit what we’ve got in our pantries right now since no one wants to go to the grocery store if they don’t have to. 

Ingredients

• 1 large handful of angel hair, spaghetti or other long-strand pasta

• 2 cups cherry tomatoes sliced in half, or three regular tomatoes, sliced into small quarters

• 1 big handful spinach, or other dark leafy greens, such as kale

• 1 cup onion, finely chopped

• 2 garlic cloves, finely chopped or 2 tablespoons minced, jarred garlic

• A handful of basil leaves, roughly shredded

• 2 tablespoons Grove 45 Extra Virgin Olive Oil

• 1/2 teaspoon crushed red pepper

• 1/2 teaspoon salt

• 2 ounces parmesan or any other hard cheese, grated

Instructions

1. In a large pan or dutch oven, place the pasta in addition to the tomatoes, spinach, sliced onions, garlic and basil. Drizzle the olive on top and season with crushed red pepper and salt.

2. Pour 4 cups of water (you can sub 1/2 water and 1/2 chicken stock, if so inclined) into the pan and bring the mixture to a boil. Cook for 8-10 minutes on medium heat stirring occasionally, until the liquid is thickened and nearly evaporated. You will be left with a nice thick, sauce-like consistency. 

3. Remove the pan from heat and sprinkle pasta with cheese and fresh basil, if desired. Serve immediately and enjoy warm.

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.

Summer is here, and so are our day dreams about sitting out under the Mediterranean sun with our toes in the sand. Were here to bring that day dream a little closer to reality with one of our all time favorite Mediterranean recipes, Olive Oil Pasta.

Ingredients:

• 1 whole package of thin spaghetti

• 1/2 cup of Grove 45 EVOO

• 4 garlic cloves, crushed

• Salt

• 1 cup chopped fresh parsley

• 12 oz grape tomatoes, halved

• 3 scallions (green onions), top trimmed, both whites and greens chopped

• 1 tsp black pepper

• 6 oz marinated artichoke hearts, drained

• 1/4 cup pitted olives, halved

• 1/4 cup crumbled feta

• 10-15 fresh basil leaves

• Zest of 1 lemon

• Crushed red pepper flakes, optional

Instructions

1. Follow package instructions to cook thing spaghetti pasta to al dente ( ours took 6 minutes to cook in plenty of boiling water with salt and olive oil

2. When pasta is almost cooked, heat the extra virgin olive oil in a large cast iron skillet over medium heat. Lower the heat and add garlic and a pinch of salt. Cook for 10 seconds, stir in the parsley, tomatoes and chopped scallions. Cook over low heat until just warmed through, about 30 seconds or so.

3. When the past is ready, remove from heat, drain cooking water and return to its cooking pot. Pour the warmed olive oil sauce in and toss to coat thoroughly. Add black pepper and toss again to coat.

4. Add the remaining ingredients and toss one more time. Serve immediately in pasta bowls, and if you like, top each with more basil leaves and feta.

Enjoy!

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!

A delicious and easy dip to serve with company, whipped ricotta and cream cheese make a creamy , delicious base. We serve ours topped with fresh cracked pepper, lemon zest and Grove 45 Extra Virgin Olive Oil. You can also serve with pepper jelly, tropical salsa and lots of other toppings.

Ingredients
1/4 cup cream cheese, softened
2 cups whole-milk ricotta
2 tablespoons whole milk
coarse sea salt
fresh cracked black pepper
lemon zest
Grove 45 Extra Virgin Olive Oil

Toasted bread for serving

In the bowl of an electric stand mixer fitted with a whisk attachment, beat cream cheese until smooth and pliable.  Stop the mixer and add ricotta and milk. 
Beat on medium speed for 4 to 5 minutes or until mixture is fluffed and creamy. 
Remove from the mixer and scrape into the preferred serving dish.
Drizzle olive oil and sprinkle with sea salt, black pepper and lemon zest.
Serve with toasted bread and raw vegetables. 

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!

Good lemon cookies are just one of those necessities in life. Especially when you’re in the height of citrus season (and the middle of self-isolation).

A kid and parent pleaser, this is a fun recipe to make as a family - it can even work as part of a chemistry lesson for homeschooling. Why do we add baking soda? What does baking powder do? Very important baking-related questions that make learning fun. (We also like a simple lemon/sugar glaze as a topping, which, if made and played with correctly, can be considered a non-newtonian fluid. There you go, physics and chemistry all in one cookie recipe! You’re set on school for the day! Good for you; you deserve a cookie.)

Give them a shot and don’t forget to share your results on social media and tag us at @Grove45evoo!

INGREDIENTS

• 2 cups all-purpose flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 1 cup sugar

• 1/3 cup Grove 45 Extra Virgin Olive Oil

• 3 heaping teaspoons lemon zest

• 2 eggs

• 1/2 teaspoon vanilla extract

  Topping:
  1 cup confectioners sugar
  2-4 TBSP lemon juice

INSTRUCTIONS

1. Preheat oven to 350˚F  and line a cookie sheet with parchment paper

2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.

3. In the bowl of your stand mixer, beat the sugar, olive oil, lemon zest and rosemary until smooth. Add in the eggs and vanilla extract.

4. Slowly add the dry ingredients 1 cup at a time. Mix until combined.

5. Roll cookies into tablespoon-sized balls, placing them on the parchment-lined cookie sheet about 1-inch apart. 

6. Bake for 11 – 13 minutes. Remove from the oven and allow the sheet to cool for a few minutes before transferring cookies to a cooling rack.

7. Mix powdered sugar and lemon juice together in a small bowl until well combined. Spoon over cooled cookies and allow glaze to harden before enjoying.