INGREDIENTS: 1 lb. dried fava beans, soaked overnight 1/2 cup olive oil 2 medium onions, diced 1 1/2 lbs. diced tomatoes (or substitute large 28-ounce canned tomatoes, drained) 1 cup chopped fresh parsley 1 teaspoon ground cumin 2 bay leaves 2 cups vegetable stock or water Salt and freshly ground black pepper Flavorful, extra virgin...Read More

Skordalia is a potent, but delicious Greek dip or sauce with a rich velvety texture, healthy and full of antioxidants from the garlic and olive oil (and walnuts, if you use them). Skordalia can be made with potatoes, bread, or with a combination of walnuts (or sometimes almonds) and bread. Potatoes will give you a...Read More

Seafood lovers rejoice! May 1 is the official opening day for local Wild King Salmon from our beautiful Monterey Bay! H & H Fresh Fish Company also has bigeye tuna, opah, king salmon, rockfish, swordfish, yellowtail, petrale sole, scallops, rock crab claws, mussels, and prawns. This year, H & H Fresh Fish Company will be...Read More

INGREDIENTS: 2 lbs. amaranth leaves, washed well 1-quart water 1 3/4 cup coconut milk 1 large onion, chopped 2 large tomatoes, seeded and chopped 1 tablespoon vegetable oil 1 teaspoon salt 1 lemon, juiced METHOD: In a large pot, bring water and salt to a boil. Add washed amaranth leaves, cover, and simmer for 12-15...Read More

INGREDIENTS: 1 tablespoon olive oil 3 shallots, diced 1 bunch green onions, chopped, green and white divided 4 cloves garlic, minced 2 tablespoons fresh ginger, minced 5 1/2 cups low sodium chicken broth (or vegetarian broth) 2 whole star anise 2 tablespoons soy sauce 10 ounces crimini mushrooms, sliced 6 ounces rice noodles, uncooked 2...Read More

INGREDIENTS: 3 tablespoons olive oil 3 to 4 medium leeks (about 1 1/2 pounds total), well rinsed, drained, and both white and light green parts chopped 1 large egg 1 tablespoon milk 2 medium potatoes (about 10 ounces), peeled and coarsely grated 3 tablespoons chopped Kalamata olives 1/3 cup grated kefalotyri (or Parmesan cheese) 2...Read More

By using olive oil instead of butter, you are eliminating the saturated fat of butter, and replacing it with “good” monounsaturated fats and some antioxidants. A light, mild-tasting olive oil is best for cakes or muffins made with fruits or vegetables, such as lemon, orange, apple, banana, and carrots. Chocolate cakes and brownies are excellent...Read More

This tasty tomato juice is a refreshing beverage for hot days! INGREDIENTS: 2 tomatoes, chopped 1/3 cucumber, chopped 1 or 2 cloves garlic 1/4 onion, chopped 2 ounces extra virgin olive oil Splash of red wine vinegar Salt and pepper to taste METHOD: Place all ingredients in blender and process until smooth. Chill in refrigerator.Read More

Olives are a fruit and a native of the Mediterranean region. Olives are high in monosaturated fats and a good source of vitamin E. Olives are almost always on the Greek table, enjoyed as snacks or appetizers or as part of a meal. INGREDIENTS: 1/2 cup extra virgin olive oil 1/4 cup red wine vinegar...Read More

Sweet, fresh cherries make this melon summer salad a perfect choice to serve for brunch.  If possible, use a cherry pitter so cherries can be left whole. INGREDIENTS: 1/4 honeydew melon, seeds and skin removed, and cut into 1/2″ slices 1/4 cantaloupe melon, seeds and skin removed, and cut into 1/2″ slices 1/4 cup minced...Read More