When developing this recipe for our O’Live A Little Blog I learned the word “Squash” comes from the Narragansett word askutasquash, meaning "eaten raw or uncooked". Living in Connecticut and being only an hour from Narragansett, RI where I spent a lot of time in the summer camping with my parents and brother, I found that bit of trivia interesting. Food historians peg the spread of various types of squash as coming from South America. So, it is interesting that somehow throughout the world, from an area that would one day be Rhode Island, all these various types of winter fruits ( and...
Butternut Squash Hasselback Style Ingredients: – 1 Large Butternut Squash – peeled, sliced in half the long way and seeds removed 1 Jalapeno Chili – seeded cut in half lengthwise and the halves sliced thin (if you have a favorite chili pepper, feel free to replace the jalapeno with it) ½ Cup O’Live A Little’s Maple Dark Balsamic Vinegar ¼ Cup O’Live A Little’s Roasted Butternut Squash Seed Oil, plus 2 Tablespoons for basting the squash ½ Cup Apple Cider 12 +/- Bay leaves Salt & Pepper - Method of Prep: 1. Preheat oven to 425 degrees 2. Brush both...
Serves: 4Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants. And, despite all the carrot nutritional virtues, it is my least liked veggie. Try as I might, I don’t usually enjoy them. I eat the peas and leave the carrots and when there are carrots in my bowl of soup, they are the only thing left at the bottom of my bowl. That is not to say I don’t use them in cooking. They add good flavor to soups, stews and gravies. But, I still won’t gobble them up if left in the cooking pot. The...
I know for many people dessert isn’t dessert without Chocolate, but in my humble opinion, there is nothing like a well-made apple dessert. This cake takes a bit more time because you need to make the caramel sauce, but it is so worth it!. Actually, you are going to like it so much, you should double the recipe. The caramel sauce recipe as it is below makes more than you need for one cake. This way you can freeze one and have it on hand for when company comes over short notice. Enjoy! French Olive Oil & Caramel Apple Cake...
We love the bit of crunch cornmeal adds to muffins. The maple flavor from the syrup and the balsamic vinegar, along with the moistness the olive oil adds to the crumb and texture makes these gems a recipe you will want to make every year the leaves start to change! Enjoy! =========== **Jennifer | September 29, 2020** * Prep Time: 10 minutes * Cook Time: 15-20 minutes * Total Time: 30 minutes **12 Servings:** MAPLE OLIVE OIL CORNMEAL MUFFINS Ingredients: – 1 3/4 Cups All Purpose Flour 1 Cup Yellow Cornmeal 2 t Baking Powder 1/2 t Baking Soda 1/2...
Once the calendar turns the page to August I always feel time is running out to enjoy all the fresh, crisp flavors of Summertime. At least here in New England, we wait October through June ( 8 months), to see our trees and flowers in full bloom and our vegetable gardens to start reaping the rewards of our dedication to soil and seed. Strawberries and peaches are classic summertime flavors and lemon, although not grown here in New England, is a perfect compliment to the berry and stone fruit flavors. Because we all should be outdoors enjoying whatever makes us happy,...
