COOK.

Add what you like to a chicken salad. The reason this one is beyond delicious is the dressing. I don't know how I made it. 20 years ago my sister Leslie found a recipe for this vinaigrette somewhere. I know the ingredients. Play around with them. You will either end up with a thick dressing like this or a more pourable one suitable for green salads. I’ll play around, too, and post the recipe once I get it right. Ingredients: Fresh ginger, fresh garlic, fresh lemon juice, tahini, Olive Oil Jones olive oil.

Zucchini Pasta

This could not be simpler or quicker. Olive oil, garlic, zucchini, parsley, Parmesan. Cut out the core of the zucchini - it’s basically water - and try to give everyone a sweet, browned garlic clove to mash into the pasta or smear onto a bit of bread.

Vinaigrette

Start with a little (or a lot) of dijon mustard, add Olive Oil Jones balsamic or Lambrusco, drizzle in your favorite Olive Oil Jones oil while beating constantly. Quantities to taste. You can also add a crushed garlic clove and remove it at the end. The vinaigrette will thicken as you add olive oil while beating.

Olive Oil Jones Aglio Olio

I’m not sure it’s been scientifically proven that garlic is nature’s antibiotic, but I’ve always believed it is. I suppose when you see the amount of garlic in this recipe, you’ll realize this is a disclaimer of sorts. Plus, I do love garlic. Click to read and download the whole recipe.

Polenta with mushrooms sautéed in olive oil.

Olive Oil Jones oil. Garlic, shallots, oyster mushrooms, endive, polenta. Parmesan for grating.

Winter Salad dressed with Lambrusco vinegar and Olive Oil Jones olive oil.

It's cold but we're craving a salad. This one holds up to winter. Arugula, slivered brussels sprouts, slivered red cabbage, scallion, quinoa, toasted pecans, dress with salt, pepper, olive oil jones' lambrusco vinegar, olive oil jones' olive oil. Toss, toss, toss, toss, toss, toss, toss, toss. Dammit, this is good.

Summer Sandwich II. Vinaigrette made with Lambrusco vinegar, Cabeço das Nogueiras olive oil, dijon, garlic. The quinoa catches the vinaigrette. Also making an appearance: eggs, anchovies, scallions, greens, avocado.

Onion Pasta.

Might not sound good but it is frigging fantastic. Original recipe from Marcella Hazan many years ago, may have morphed in the meantime. Olive oil in a pan. Slice onions thinly. Lots and lots of pepper. Cook gently in covered pan till onions have melted and become golden. Add some white wine and turn up heat to cook off liquid. Add chopped parsley. Toss with spaghetti. Grate lots of parmesan on top and eat.

Make Beans

Wash and pick over beans. Soak them overnight. Soften carrot, onion, celery, garlic in olive oil. Add beans. Add water. bring to boil for 10-15 minutes, then turn heat down and cook till tender. Cook rice. Clean and cook spinach with a little olive oil, cover pan to wilt spinach. Assemble for maximum attractiveness. Salt, pepper, hot sauce or how you like them. Beans.

Yes, you can make grilled cheese with olive oil instead of butter. Yes, arugula holds up well in grilling. Yes, I ate all the cheese that melted into the pan. Drain the tomato slices between paper towels if you don't want a soggy grilled cheese. I used cheddar, dijon and a hearty sourdough boule.

Asparagus Scallion Pasta

Clean and cut asparagus and scallions into equal sizes. Smash a few garlic cloves. Heat olive oil in a pan (while you bring water for pasta to boil) then gently brown garlic (don't burn!) add asparagus and scallions, cook till bright, add a little white wine, cook the wine down. Mix with penne. Grate parmesan at table. 

Summer Sandwich I. Sourdough baguette, pull out some of the doughy part to make a bed for things, then greens, thinly sliced onion, avocado, thin slices of radish, tuna, salt & pepper, drizzle balsamic then Biancolilla olive oil (you don't have to be as messy as me). 

Sautéed Tomatoes four ways. Tomatoes sautéed in Baena olive oil supercharges your tomatoes. On toast. On toast and feta. On toast and avocado. On toast under an egg. 

Spring-like quickie pasta. Olive oil, garlic, scallions, peas (frozen, yes!), a splash of white wine, portobello mushrooms, parmesan for grating.

What you see is what it is. Oh boy.