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From Love and Lemons (loveandlemons.com)
A delicious way to roast veggies using both olive oil and balsamic. From Emily Lycopolus’ The Olive Oil & Vinegar Lover’s Cookbook (second edition).
Adapted from Jessica Murnane’s gorgeous and inspiring cookbook One Part Plant.
Adapted from the gorgeous book Kintsugi Wellness by Candice Kumai.
This warm and savoury bowl is from Ashlae Warner at www.ohladycakes.com. You can easily add or change up any of the vegetables – it’s a great way to use up veggies in your fridge. We’ve doubled the recipe because leftovers. You’re welcome.
Enjoy with Peperoncino Garlic Potato Chips, on burgers or sandwiches, or with fish or chicken fingers.
This soup is perfect for hot summer weather! The colder the soup, the more refreshing it is.
Goes well with crostini or crusty bread on the side, a citrusy salad and a glass of sangria.
Adapted from Emily Lycopolus, Spain: Recipes for Olive Oil and Vinegar Lovers © 2018
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