Soups

Ingredients:  For the soup: 2 tablespoons Wild Mushroom and Sage Extra Virgin Olive Oil 1 large onion, diced 2 cloves garlic, minced 2 cans (14 oz each) of quality diced tomatoes, undrained 1 can (6 oz) of tomato paste 4 cups vegetable broth or chicken broth 2 teaspoons sugar 1/4 cup heavy cream (optional) Salt and freshly ground black pepper to taste Fresh sage leaves, for garnish For the wild mushroom flavor boost (optional): 1/2 cup dried wild mushrooms (like porcini), rehydrated and chopped Additional wild mushroom and sage extra virgin olive oil for drizzling  Instructions: In a large pot,...

Ingredients: 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes 2 tablespoons Wild Mushroom and Sage Olive Oil 1 large onion, chopped 2 cloves garlic, minced 1 carrot, chopped 1 celery stalk, chopped 4 cups vegetable or chicken broth 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Salt and freshly ground black pepper, to taste 1/2 cup heavy cream (optional, for extra creaminess) Fresh sage or pumpkin seeds for garnish (optional) Instructions: Preheat your oven to 425°F (220°C). Place the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season...

Ingredients: 1 medium-sized butternut squash (or a squash of your choice), peeled, seeded, and cubed 1 medium onion, finely chopped 2 cloves garlic, minced 1 carrot, chopped 1 stalk celery, chopped 4 cups vegetable or chicken broth 1 cup coconut milk or heavy cream (optional for added creaminess) 2 tbsp premium Extra Virgin Olive Oil Salt and pepper to taste 1/2 tsp ground nutmeg 1/2 tsp ground cinnamon Roasted pumpkin seeds (as seen in the image) for garnish Fresh herbs like parsley or chives, chopped (for garnish) Instructions: Peel the squash, remove the seeds, and chop it into 1-inch cubes....

The "Three Sisters" is a traditional agricultural method from Native American cultures, where corn, beans, and squash are planted together, supporting each other's growth. This recipe honors that tradition, adding a modern touch with the use of extra virgin olive oil (EVOO). Ingredients: 2 cups fresh corn kernels (from about 2 ears of corn) 1 cup cooked white beans (cannellini or navy beans work well; if using canned, rinse and drain first) 1/4 cup vegetable broth 2 medium white squash (or substitute with zucchini), sliced into half-moons 3 tbsp extra virgin olive oil (EVOO) 2 slices bacon, cooked and chopped...