Green Beans with Feta and Balsamic Vinegar

Cook greens beans like a gourmet chef with this delicious recipe! You can enhance the flavor of this recipe with our Oregano Balsamic.

  • Green beans
  • Olive oil
  • Water
  • Salt and pepper
  • Balsamic vinegar
  • Feta cheese
    1. Snap ends off green beans. Wash and let dry in colander.
    2. Heat a skillet large enough to hold the beans comfortably (or cook in batches). Add olive oil to glaze the bottom of the pan.
    3. Add green beans to skillet. Be prepared for a lot of noise, as water from the green beans will pop in the oil.
    4. Use long tongs to give the green beans a quick turn in the skillet before covering the pan (this will allow the water to cook off without splattering your whole stovetop and also trap vapor in the pan to add steam to the cooking). You can also turn the beans by shaking the skillet, but I use cast iron, which is too heavy for this method.
    5. Turn the temperature down to medium low.
    6. When the popping has subsided, take the cover off and turn the beans again. They should have a nice coat of olive oil and be turning bright green.
    7. Add a 1/4 cup of water to the pan and cover, leaving the lid very slightly ajar for steam release. If the water doesn’t sizzle as soon as you pour it in, raise the heat a bit. This will give an additional steam cook for the beans. The amount of water and time of cooking now depends on the thickness of the beans and how well you like them cooked (though cooking much longer than crisp-tender will result in a duller color).
    8. In a minute, take the cover off, turn the beans and taste one. If it is done to your liking but there is still water in the pan, raise the heat to cook the water out quickly, turning the beans to release the steam. Otherwise, cover and cook another minute. Add a bit more water and repeat if required.
    9. Salt and pepper to taste. Turn beans over with tongs to distribute evenly.
    10. Remove beans to platter.
    11. Drizzle with olive oil and a spoonful or two of balsamic vinegar, to taste.
    12. Sprinkle with crumbled feta.
    13. Serve hot or make ahead and serve at room temperature.

Photo and Recipe from: and is licensed under a Creative Commons Attribution 4.0 International License.

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Cauliflower Steaks with Olive & Herb Salsa

This Cauliflower Steaks with Olive & Herb Salsa recipe is perfect for those looking for delicious meal that is not only healthy but is also filling!  This recipe takes about 1o minutes to prep and 35 minutes to cook. You can also enhance the flavor of this recipe with our Tuscan Herb Olive Oil.

  • 2 tablespoons olive oil
  • 1 large (about 1.2kg) cauliflower, cut crossways into four 1.5cm-thick pieces
  • 50g (1/4 cup) pimento-stuffed green olives, finely chopped
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon baby capers
  • 1 tablespoon chopped fresh continental parsley
  • 2 teaspoons chopped fresh oregano
  • ¼ teaspoon caster sugar
  1. Preheat oven to 180C. Line 2 baking trays with baking paper. Heat 2 teaspoons of the olive oil in a non-stick frying pan over medium-high heat. Add 1 cauliflower piece to the pan. Cook, turning, for 4-5 minutes or until golden. Transfer to prepared trays. Season with freshly ground salt and pepper. Repeat with the remaining olive oil and cauliflower pieces. Roast cauliflower for 12-15 minutes or until tender.
  2. Meanwhile, combine the olives, extra virgin olive oil, lemon juice, capers, parsley, oregano and sugar in a small bowl. Season with freshly ground salt and pepper.
  3. Transfer the cauliflower to a serving dish. Top with the olive mixture.

Recipe and photo from: licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.

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Stir Fry Recipe: Green Bean and Shiitake Mushrooms

Make this savory recipe in only 10 minutes! This dish is packed full of flavor and is delicious to even the most picky of eaters.  Add a nutty-sweet flavor to this vegetable dish with out Arbequina Balsamic.


  • 1/2 pound green beans, trimmed
  • 2 teaspoons olive oil
  • 1/2 onion, thinly sliced
  • 6 ounces fresh mushrooms, sliced
  • 1 clove garlic, finelly minced
  • 1 teaspoon finely grated fresh ginger
  • 1 1/2 tablespoon oyster sauce + 2 tablespoons water


  1. Fill the wok or saute pan with about 1 cup of water. Bring to a boil and then add the green beans. Cover and let steam for 4-5 minutes or until crisp-tender. Drain the beans, wipe the wok dry and return wok to the stove.
  2. Heat the wok over high heat and swirl in the olive oil. When very hot, add in the onions and mushrooms and stir fry for 3 minutes. Turn the heat to medium, add in the cooked green beans, ginger and the garlic and quickly stir fry for an additional 30 seconds or until fragrant. Take care not to burn the ginger or garlic.
  3. Stir in the oyster sauce and the 2 tablespoons of water. Cook for 1 minute.

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Salty Broccoli Toast

This Salty Broccoli Toast by is the prefect addition for your Thanksgiving day meal. We suggest serving it as an appetizer for guests as they wait to eat your delicious Thanksgiving day meal!

Ingredients: FOR TWO

(from Good and Cheap p. 72)

  • 2 tbsp butter
  • 4 slices bread
  • 1 tsp olive oil
  • 3 cloves garlic, finely chopped
  • 1 tsp chili flakes
  • 1 anchovy, finely chopped
  • 1 crown and stem of broccoli, chopped
  • Romano or Parmesan, freshly grated
  • salt and pepper

Melt ½ tablespoon of butter in a small pan on medium heat. Place the two slices of bread in the pan and let them sizzle for about 2 minutes, then lift them with a spatula to check whether they’re golden brown underneath. When they are, flip ’em over. Add the rest of the butter to the pan to make sure the second side of the toast becomes just as golden as the first. Sprinkle the top of the bread with salt and pepper. Once the second side is golden, set the bread on a plate to await its topping.

To make the broccoli: Warm up the oil in a pan on medium heat. Add the garlic and chili flakes and cook for 2 minutes, until they smell great but are not yet brown. Add the anchovy and cook for another minute. Add the broccoli and about ¼ cup of water. Cover the pan, steam for 3 minutes, then toss and cook for 2 minutes, until the broccoli is tender and the water is gone. Spoon onto toast; top with cheese, salt, and pepper!

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Eureka Lemon EVOO Broccoli

  • 1-1/2 pounds broccoli florets
  • 3 Tbsp High Country Eureka Lemon EVOO
  • 1/2 cup seasoned breadcrumbs
  • 2 Tbsp butter
  • 3 Tbsp grated Parmesan cheese
  • salt and freshly ground pepper


Fill a large pot halfway with water. Cover and bring water to a boil over high heat. Salt the water and add broccoli. Boil the broccoli until crisp-tender, about 5 minutes. While the broccoli is cooking, toast the breadcrumbs and Parmesan cheese in the butter, about 3-5 minutes. Drain the broccoli florets, transfer to a large bowl and toss with the High Country Lemon EVOO to coat. Pour breadcrumb mixture over broccoli and serve immediately.

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Tuscan Herb Asparagus

  • 1 bunch asparagus
  • 2 Tbsp High Country Tuscan Herb EVOO
  • 1/2 chopped red pepper
  • salt and pepper to taste
  • 1/4 cup Parmesean cheese


Heat 2 Tbsp of High Country Tuscan Herb EVOO in a skillet on medium high heat. Once pan is hot add chopped red pepper and asparagus to skillet. Saute vegetables until al dente, then add Parmesean cheese, salt and pepper.

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