Hetty McKinnon's Springtime Rolls with Miso-Kale Pesto for Wonder Valley
If spring had a flavor, it would be these brightly herbaceous "spring" rolls. The asparagus, snow peas, lettuce and abundant herbs provide a fresh, crisp mouthful, perfect for a gathering or a fun roll-it-yourself midweek dinner for the family. We're thrilled to share this recipes from one of our favorite cookbook authors, Hetty McKinnon.
Wonder Valley
Alison Carroll's Brothy Seafood Chowder for Wonder Valley
The homemade stock makes all the difference in this flavorful, savory, perfectly smooth chowder. Look for a trusted seafood monger who filets and debones the fish themselves. They usually will have plenty of fishbones left over.
Wonder Valley
Olivia Muniak's Olive Oil Martini for Wonder Valley
The words effortless and hosting rarely go together, but Olivia Muniak is just one of those rare hosts. As a chef, event designer and seasoned host, she’s found a balance between keeping things lazy and fancy while knowing how to make simplicity shine. She’s shared an unexpected way to put fine extra virgin olive oil to good use — in a martini.
Wonder Valley
Lukas Volger's Smoky Confit’d Beans With Olives for Wonder Valley
Here's Lukas on the recipe: “These warm, creamy beans cloaked in smoky, savory olive oil are a quick centerpiece 'dip' for a snacky meal. I like to use cannellini beans, though chickpeas work well, too, and canned beans are fine. If the volume of oil gives you pause, feel free to use less, but use enough that the beans are at least a little bit submerged, else they won’t take on such a luxuriously creamy texture.”
Wonder Valley
Heidi Swanson's Meyer Lemon Risotto for Wonder Valley
Heidi Swanson’s 101 Cookbooks is a site that doesn’t need much of an introduction. It’s been around since the heyday of blogs but somehow keeps getting better, as Heidi is a wellspring of healthful, approachable, original recipes for the everyday. She’s published multiple cookbooks, but just released a digital cookbook perfect for late summer travel. Heidi and her husband spend long stretches on the road in their airstream, and this book is a collection of recipes to elevate meals on the…
Wonder Valley
Smoky Grilled Eggplant with Feta and Mint by Sheela Prakash for Wonder Valley
Life is too short to settle for a boring salad, and thanks to the latest cookbook by Sheela Prakash, we may never have to again. You may already know Sheela from Kitchn or Epicurious, among other cooking outlets, or from her first cookbook Mediterranean Every Day. She has recently released her second cookbook, Salad Seasons. The new book is sure to be a source of inspiration for the many ways you can prepare a vegetable dish from season to season that is delicious, approachable, and…
Wonder Valley
Lukas Volger's Old Fashioned Olive Oil Loaf for Wonder Valley
We’re excited to share this recipe from Lukas Volger with you. Here’s Lukas on the recipe: “For a nightcap, I’ve always loved the bourbon-based old-fashioned cocktail, a smooth, slow sipper defined by its aromatic floral-bitter edge. This olive oil loaf borrows the cocktail’s flavor profile by playing up the orange rind with bourbon and a good dose of Angostura bitters. It also sings with the bright savoriness of olive oil—it’s infused with its clean richness and golden color."
Wonder Valley
Alison Carroll's Charred Sweet Potatoes With Honey and Olive Oil for Wonder Valley
Japanese sweet potatoes are starchier than yams and worth seeking out. Steaming before grilling keeps them moist.
Wonder Valley
Alison Carroll's Avocado Cups with Pomegranate Salsa Verde for Wonder Valley
For this avocado cups recipe, chopping pomegranate seeds breaks them up and releases their vivid color into the dressing.
Wonder Valley
Alison Carroll's Butterflied Chicken with Herbs and Cracked Olives for Wonder Valley
Butterflying the chicken transforms a hard-to-grill round bird into a compact, flat package that is easier to crisp and cook through.
Wonder Valley
Spencre McGowan's Garlicky Tomato Galette for Wonder Valley
Spencre creates recipes that better connect us to nature with dishes for every season that feed, nourish, and heal the body. Here’s Spencre on the recipe: “If it was reasonable to survive off of tomatoes, cheese, and a little bit of oil, I totally would. This galette is an ode to my love of tomatoes and herbs as a pair. Make this using half of the pie crust recipe provided, or your favorite pre-made pie crust.”
Wonder Valley
Abi Balingit's Honey and Olive Oil Mais Con Yelo for Wonder Valley
Since we came across Abi Balingit’s inventive recipes on Instagram, we can’t get enough of all the beautiful and delicious dishes that come out of her kitchen. She’s released a cookbook this year called “MAYUMU: Filipino American Desserts Remixed.” The book features her unique dessert creations alongside a number of classic Filipino desserts. We’re very excited to get a taste of her world with a recipe for Honey and Olive Oil Mais Con Yelo that Abi whipped up for all of us.
Wonder Valley
Andy Baraghani's Juicy Tomatoes With Italian Chile Crisp for Wonder Valley
"The truth is, most tomato salads don’t need a recipe. Vinegar, olive oil, plenty of crunchy salt, and call it a day. If you have some herbs on hand, throw those in. What would a tomato salad look like if it deserved a recipe? Something like this. Very savory. Topped with garlic-chile crisp and dressed with its delicious oil. Anchovies and fennel seeds heighten the tomato’s flavor while bringing even more savory undertones. It’s spicy, with the chile flakes."
Wonder Valley
Gaia Valdemarsdótti's Citrus Dutch Baby Pancake for Wonder Valley
"Dutch baby pancakes are one of my favorite things to make on a Sunday morning. So easy and scrumptious and you can whip one up in no time. I make mine with saffron milk and Wonder Valley olive oil resulting in the most beautiful sunrise-like creation rising in your cast iron pan. Sometimes, like today I pop it in the fireplace so the edges get extra crispy and golden."
Wonder Valley
Carter Were's Chocolate, Olive Oil, & Rosemary Mousse for Wonder Valley
Carter Were has been a culinary crush of ours for sometime now. Her food is effortlessly cool, aspirational and yet approachable. Perhaps you’ve seen a photo of her self-published cult-favorite Carter’s Cookbooks, sharing her delicious life with her growing family in Byron Bay. Lucky for us that she made this unique recipe using our bright extra virgin olive oil along with rosemary for a decadent chocolate mousse.
Wonder Valley
We think you’ll love these
