Recipes!

Zucchini Risotto

Posted by Grace Edgar on

Serves 4 Ingredients: 3 tbsp. Desert Olive Farms EVOO 1 and a half cups Carnaroli or Arborio rice 2-3 zucchinis A quarter cup Panchetta 3 cloves of Garlic Half a white onion A handful of parsley, finely chopped 4 and a quarter cups (1 Liter) of Vegetable or Chicken Broth 3 tbsp. Parmesan Cheese 2 tbsp. Butter Salt and pepper Optional-Saffron   Cut the Zucchini lengthwise into long quarters and then chop the quarters into cubes. Sauté the onion, garlic, and pancetta (optional) in the olive oil. Start boiling the broth in a separate pan. Add the zucchini and rice...

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Orange Brownies

Posted by Grace Edgar on

Ingredients: 1 box brownie mix 2 eggs 1 orange (for zest and juice) ¼ Desert Olive Farms Olive Oil 3 tablespoons water Preheat oven to 350 degrees. Zest and juice the orange into the mixing bowl. Mix all ingredients together, replacing the vegetable oil with Orange Olive Oil. Add the water with half water and half juice from the orange. Pour into a 13 x 9 baking dish. Cook for 20 minutes or until toothpick comes out clean. Enjoy!

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Garlic Halibut with Zucchini and Squash

Posted by Grace Edgar on

Ingredients: 4 (6-ounce) Halibut filets 2 Zucchini 2 Squash 2 minced garlic cloves 2 tbsp. Desert Olive Farms Olive oil 2 teaspoons lemon pepper 2 teaspoons basil leaves Dash of salt Foil Wash the fish and dry with a paper towel. Season it with salt and pepper (Drying the fish makes the seasoning stick). Cut the zucchini and squash into 1” cubes. Place the garlic, olive oil, lemon pepper, basil leaves, and salt into a plastic gallon bag and give it a good shake. Add the fish, squash, and zucchini to the marinade and let it soak for about 15...

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