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Recipe by Kristy ReeseAdapted for high elevation from Bon Appetit 1¼ cups extra-virgin olive oil (options: Light or medium body, Lemon Infused, or Blood Orange Infused); plus more for pan1 cup sugar; … read more

Ingredients3 cups old-fashioned rolled oats1 cup shelled pistachios, roughly chopped1 cup hulled raw sunflower seeds1/4 cup unsweetened shredded coconut or coconut chips1/2 cup dried cranberries1/2 cu … read more

3 Heirloom tomatoes, roughly chopped2 cucumbers, peeled, seeded and roughly chopped2 cloves garlic, minced1 Tbsp. pimentón dulce (sweet smoked Spanish paprika)1 Tbsp. pimentón piquante (spicy smoked S … read more

6 chicken breasts1⁄4 tsp. ground black pepper1 teaspoon garlic salt2 tablespoons olive oil1 onion, thinly sliced1⁄2 cup Twig & Vine balsamic vinegar1 (14.5 ounce) can diced tomatoes1 teaspoon drie … read more

This “buttercream” has a secret--there’s actually no butter at all contained in the recipe! Instead, it gets its rich, smooth flavor from the addition of Extra Virgin Olive Oil.Ingredients 4 pasteu … read more