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Zucchini with Red Onions & Basil

2 medium red onions, cut in half and thinly sliced
2 ½ lbs firm zucchini, washed, dried and cut into ½ ” rounds
3-tbsp Basil Extra Virgin Olive Oil
3 basil leaves
1 chicken bouillon cube
Sauté the onion 1-2 min in olive oil in a non-stick pan then add zucchini slices, and sauté until they are soft and lightly colored (about 10-15 minutes)
Crumble the bouillon cube on top of the mixture, stir it in, cover and cook for about 5 more minutes until all is lightly browned
Tear the basil leaves into small pieces and sprinkle them into the mixture, continuing to cook for about 2 more minutes
Add a bit of salt to taste
This lovely dish can be served hot or at room temperature. It can also be refrigerated for a day and then served at room temperature the next day

Summer Squash with Thyme & Toasted Pine Nuts

6 cups zucchini cut into large chunks

6 cups yellow squash cut into large chunks

¼ -tsp sea salt
1-tsp freshly ground black pepper
2-tsp fresh thyme leaves
2 - 3 tbsp Arbequina, Picholine or Koroneiki Extra Virgin Olive Oil (plus extra for greasing pan)
3-tbsp toasted pine nuts
Preheat oven to 450 degrees

Grease roasting pan with olive oil

Cut the squash from stem end to blossom end into chunks about 1/4 inch thick and put in large bowl

Drizzle olive oil over squash and season generously with salt and pepper
Mix gently with a large spoon until evenly coated
Pour squash onto roasting pan and spread it out until it evenly covers the pan.
Bake 15-20 minutes stirring once until cooked through
Transfer to a serving bowl or platter and sprinkle with the thyme
Cover to keep warm
Just before serving, sprinkle with the pine nuts and serve immediately

Sautéed Baby Vegetables

2-tbsp Tuscan Herb Extra Virgin Olive Oil
1-tbsp Garlic Extra Virgin Olive Oil

4 baby zucchini, trimmed

4 baby yellow squash

4 baby patty pan squash- trim off core end

2 baby eggplants, trimmed & halved lengthwise

8 cherry tomatoes, halved

1/4 tsp. red pepper flakes (opt)
1 Tbsp. fresh basil, chopped

Sea salt & fresh ground pepper to taste
Heat the oils in a heavy skillet and add the zucchini, squash, eggplant and red pepper flakes
Sauté, stirring frequently, for about 5 minutes
Add the tomatoes, and toss and sauté one more minute
Add salt and pepper
Sauté another 2 or 3 minutes, stirring almost constantly
Sprinkle with basil and serve.

Quick Skillet Asparagus

4 teaspoons extra-virgin olive oil
1 pound medium asparagus spears, trimmed
1/2 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1/4 teaspoon salt
Myth-Buster Recipe: Extra-virgin olive oil adds great flavor to this simple dish, and sautéing with it doesn't burn away the oil's healthful antioxidants
Heat a large cast-iron or nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add asparagus to pan; cook 3 minutes or until asparagus is crisp-tender and browned, stirring frequently. Transfer to a serving platter. Add rind, juice, and salt, tossing to coat.
Eventide Variations: Any one of these, or in combination:
Use Basil, Chipotle, Harissa, Herb de Provence or Tuscan Herb Oil as your oil
Use Black Current, Honey Ginger, Ripe Peach, Sicilian Lemon,Tangerine or Traditional Balsamic Vinegar for the lemon juice and rind.

Persian Lime Carrots

Organic* carrots peeled and sliced (or for ease a bag of baby carrots)
2-tbsp Persian Lime Olive Oil
Sea Salt
Fresh Ground Pepper
Steam carrots in as little water as possible
Drizzle with the Persian Lime Olive Oil
Sprinkle with sea salt and pepper to taste
Serve hot or cold
* In our opinion, carrots are one of the vegetables that it may make more sense to spend a little more on to buy organic for a healthier product

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