Ripe red tomatoes, slow roasted in the oven with garlic & oregano, and then preserved in olive oil… Preserve the Bounty

Spicy Basil and Lemon Pasta

Cottage Cheese & Roasted Bell Pepper Quesidillas,Pickled Jalapeños & Gulab Jamuns … much happening here!

Pea Pod and Toasted Pecan Pesto: an unusual way to use up pea pods.

Roasted Carrots with Honey, Thyme and Garlic

Easy Flatbread Pizza with Sausage, Zucchini, and Yellow Squash

Mackerel is a little bit under-rated, available all year long and in quantity and cheap. Good for the heart, with lots of vitamins A & B.

Moist olive oil cake, sweetened with maple syrup and flavored with vanilla

[RECIPE] We answer the question: How can I use up 8 pounds of watermelon?!

Grilled Bread with Zucchini, Goat Cheese and Basil

Roasted Red Pepper Hummus from scratch – my first time roasting bell peppers [recipe]

It is even more delicious than it looks. And yields two cakes!

Chicken Skewers. Skewered Chicken. Shish Tawook. Call it what you call it. It’s good stuff.

A delicious airy Almond, Sour Cream & Olive Oil Cupcakes with Cream Cheese Frosting

Simple to make tapas style snack. Almonds slightly roasted with Thyme, olive oil, and a sprinkle of sea salt.

FRIED EGGPLANT ANTIPASTO – A Wonderful Summer Side Dish.

Garlic and chilli infused olive oil – fruity, herby, spicy and sweet all at the same time. This garlic oil will transform your cooking.

Hearts of Palm and Tomato Salad with shallots, olive oil, red wine vinegar and lemon

Simple, healthy, and delicious – quinoa with chopped herbs

Fattoush

A summer quinoa salad with Roma tomatoes, torn basil, toasted pine nuts, parmesan and lemon olive oil drizzle.

Extra virgin olive oil and a good glug of sherry make this cake a new classic.