Fall Dinner
Enjoy a fall dinner:IMG 0583 2
  • A mix of swiss chard and dandelions lightly dipped in boiling water for about 10 minutes. Dress with Olea Gold, lemon and little salt and enjoy. Very rich in iron and great source of vitamins.
  • Spaghetti squash: Put a summer squash in the oven for about an hour at 350 degrees. Place in a small pan with about 1/4 inch of water so it doesn’t dry. Take out of oven, cut in half and extract seeds with a spoon. Using a fork “scratch” the squash lengthwise and you will see the strings pop out looking like spaghetti. Add Olea Gold and top with your favorite marinara sauce and cheese.
  • Kale chips: Cut kale in bite size chunks wash and very thoroughly dry in a salad spinner (otherwise it will come out soggy instead of crispy). Drizzle with Olea Gold and Olea oregano or thyme (or both!). Place on parchment paper in oven at 350 degrees for 10 minutes. Take out and enjoy a healthy snack very rich in iron that you can save in a ziplock bag for whenever you get a little hungry.
  • For the protein lovers, grilled lamb chops in a traditional simple Greek recipe: Mix 50-50 lemon and Olea Gold (about 4 lemons, rest olive oil) in a small jar you can shake; we use a mason jar. Add a spoon of Dijon mustard and shake well. Marinade the lamb chops (shoulder chop is what we did here) in half of it and save the other half for basting. Take out of marinade and add salt to taste and our BBQ mix (oregano, thyme, rosemary) on both sides. Grill at hottest setting for about 5 minutes per side depending on how well done you prefer your meat. Baste occasionally while on the grill. Let sit for about 3 minutes and enjoy!
We used one of our custom made and oiled boards to cut and serve everything!