Our ingredients are super versatile but it can be easy to get stuck in a cooking rut, we've been there. Check out these fresh ideas for how to utilize ingredients you may already have (or plant the seed for something new you want to give a try)! Comment at the bottom with your favorites and ideas - the best way to learn is to share!
HUMMUS & BEAN DIPS
Top with (or mix in) Harissa, Zhug, Jalapeno Lime, Za'atar, Napa Valley Blend, Chipotle Honey, North Beach Blend, Aglio Olio spice blends.
Top with (or mix in) ANY Stonehouse oil - we especially love Basil, Garlic, Lisbon Lemon, Hot Chili & Habanero, as well as bolder classic oils like Reserve and Organic Estate.
Use spice AND oil combos!
Use on sandwiches, as an appetizer or part of a lunch or dinner mezze spread with olives, cheese, roasted or fresh veggies, pita or chips
Make your own hummus with different types of beans - chickpeas are classic, but you can use anything from black beans to lentils too.
Take your next batch of pesto to the next level by using Basil oil for the base (or half and half Basil and classic EVOO)
Our Stonehouse Guacamole is a fresh take that uses a pesto as a base to really bump the flavor! Add Jalapeno Lime on top for extra pop.
Don’t have any fresh garlic cloves (or is fresh garlic too strong for your liking or not in your diet?) - use Garlic oil as part of the base of your pesto/sauce. Start small with a teaspoon or two and add more to taste.
Try our Zhug Pesto for an amazing, hot and spicy Middle-Eastern inspired sauce, traditionally served with falafel but also amazing slathered on sandwiches, burgers and meats, as a dip for grilled veggies and more. You can cheat (and you won’t be sorry) by stirring Zhug into a store-bought basil or cilantro pesto as well. Great paired with Grilled EggplantorSalted-Crusted Potatoes, or make our Zhug Pesto Potato Pizza.
We especially love our Rosemary oil in pesto and herb sauces because you can get the rich, savory herbaceousness of rosemary without little bits of the tough, bitter needles floating around.
A touch of vinegar also helps herb sauces to come alive - our Dark Balsamic is great for richer sauces, and the White Balsamic is great if you want something a little lighter and brighter, or that will still look brilliant and green!
YOGURT DIP (or just for eating!)
Greek yogurt is the perfect medium for adding oils and spices to make super simple, fresh and healthy dips (for veggies or chips alike). We love a yogurt dip with our Oven-Roasted Sweet Potato Fries!
Stir in any oil/spice combo you like - our favorites are:
Lemon oil and Napa Valley Blend with chopped fresh parsley (love this with eggs!)
Hot Chili and/or Garlic oil and Chipotle Honey (and hot sauce)
Basil oil and Zhug
Persian Lime or Blood Orange oil and Harissa or Jalapeno Lime
Lemon Vanilla Breakfast Yogurt: Plain whole milk yogurt with a little Lemon oil and vanilla mixed is a glorious low-sugar breakfast - top with walnuts, pecans, blueberries, raspberries or granola if you like.
Dessert Yogurt: stir Blood Orange oil and a little cinnamon or nutmeg into whole milk greek yogurt and top with toasted walnuts or pecans and a drizzle of honey or a sprinkling of chocolate chips.
MAYO
First of all, if you haven’t tried making our Stonehouse Olive Oil Mayo, it is totally worth the fuss.
Take any mayo to the next level by mixing in any oil you like - we love Lisbon Lemon, Basil, Habanero, or even a bold olive oil like Reserve or fruity oil like our House Blend.
Make a zesty herbed spread by stirring in Aglio Olio, Napa Valley Blend, or Ferry Building Blend. Best if pre-mixed and allowed to “meld” for a day or so in the fridge. Stir before using or serving.
Make a spicy spread by mixing in Chipotle Honey or Zhug in the same way (plus bump up the spice with a little Habanero oil too if you like)!
Stir a little Black Truffle Sea Salt into your mayo and spread on a ham and cheese sandwich with arugula and tomato.
Use grilled or roasted eggplant in place of the carrots in the recipe above… also amazing.
Uplevel a store-bought baba ganoush with classic, Garlic, Lemon, Basil, Hot Chili or Habanero EVOOs.
Turn your leftover broccoli and cauliflower stems and leaves into a garlicky, cheesy spread for crostini - roughly chop and cook pieces, covered, in a small pot with a little water, salt, and a few generous glugs of any classic Stonehouse olive oil, until completely soft. Transfer to a food processor and blitz together with a smashed garlic clove, generous crack of fresh black pepper, grated parmesan cheese and more olive oil, into a chunky spread. Slather on toasts or crackers with a sprinkle of fresh herbs as a tasty snack or app. Great warm or cold!
