Pumpkin Soup


2 1/2 cups solid pumpkin, fresh or canned (roast if using fresh pumpkin)

1 yellow onion, chopped

1 Golden delicious apple, chopped into cubes

2 1/4 cup chicken broth

2 cups half and half

1 tsp curry

1/2 tsp salt

Sour cream  - optional

Spicy Pumpkin seeds - optional


Put chopped onion and apple in sauce pot, add 1 1/4 cup chicken broth. Cook until tender. Bring to a boil, cover and reduce heat. Process onion mixture and pumpkin in a food processor or with a hand blender. Process until smooth.

Return mixture to sauce pan and add 1 cup chicken broth, half and half, curry and salt. Cook on medium heat until soup simmers. Serve warm, topping soup with sour cream and spicy seeds.

*Recipe adapted from Southern Living Christmas 2001


Spicy Pumpkin Seeds


3/4 cup pumpkin seeds, fresh and dried

1 Tablespoon Koroneiki Extra Virgin Olive Oil from Olive Oil Etcetera

1/2 teaspoon salt

1/2 teaspoon cumin

1/4 teaspoon ground red pepper

14 teaspoon ground paprika


Clean pumpkin seeds, removing pulp, rinsing and drying. Pat dry with paper towels, the drier the seeds are, the better they will crisp.

Stir together seeds and oil. Combine all of the seasonings and then sprinkle over seeds to coat.

Spread seeds on a single layer on ungreased baking sheet. Bake at 300F for 35 - 40 minutes or until crisp.

*Recipe adapted from Christmas with Southern living 2001




Wicked Good - Crispy Chickpeas

Baked chickpeas are super popular with kids and adults. Change the seasoning to switch up the flavor. We love snacking on these. They are best if eaten the same day you make them (this is not hard, trust us).


2 cans (15 oz) chickpeas, rinsed and drained and left out to dry a bit

2 Tablespoons Arbequina Extra Virgin Olive Oil from Olive Oil Etcetera

2 teaspoons smoked sea salt or your favorite seasoning


Position oven rack in the center of the oven, preheat oven to 350F. Line a baking sheet with parchment paper or lightly grease it so the chickpeas do not stick.

Put the chickpeas on a clean paper towel and dry thoroughly. The drier they are the better they will crisp.

In a medium bowl, toss the chick peas with olive oil to coat. Sprinkle with salt and toss to combine. Transfer chickpeas to prepared baking sheet in an even layer.

Bake for a total of 50 minutes or until golden and crunchy, shaking about halfway through. Do not  overcook them, they are easy to burn. Let the chickpeas cool about an hour, they will crisp more during this time.

*Recipe adapted from Giada's Feel Good Food recipe book, page 148


Potato Chips


3 medium potatoes or one potato per person

Your favorite olive oil from Olive Oil Etcetera

Season with your favorite seasoning


Preheat oven to 400F.

Peel potatoes if you wish, leaving the skin on has more nutritional content though. Thinly slice the potatoes, trying to make slices that are smaller than 1/4 inch. The thinner you make the slices, the crispier the chip and faster it will cook.

After the potatoes are sliced, put them in a bowl and combine them with enough olive oil to coat them completely. Start with a tablespoon and add more if needed.

Season potatoes and combine in bowl.

Line the potatoes on a large wire cooling rack and place the rack on top of a large metal baking pan. Put the potatoes in the oven and cook about 20 minutes or until brown and crisp.

*Recipe is from the Haber family kitchen

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Spiced Pretzels

WARNING: Once you start munching you will not be able to stop...

3/4 cup Arbequina Extra Virgin Olive Oil from Olive Oil Etcetera
1 package hidden valley (dry packet)
1 teaspoon garlic powder
1 teaspoon dill weed
1/2 teaspoon lemon pepper seasoning
1 large bag of fat sourdough pretzels
Break up pretzels into bite size pieces. Mix oil and spices together in a large bowl. Toss pretzels into mixture and bake at 250F for 1 hour.
*Recipe adapted by Deb (team member)

Spinach Artichoke Dip

  • 10 oz fresh spinach. Chopped and cut stems off unless using spinach with thin stem. Wash and dry thoroughly.
  • 7 grilled artichokes (Available in the store), squeezed dry of the oil, sliced and chopped. Pat with a dry towel to remove moisture.
  • 1 cup freshly grated parmigian-reggiano
  • 1/4 cup mayonnaise
  • 3/4 cup yogurt. If not using greek yogurt, place yogurt in strainer in refrigerator for 30 minutes. The whey will seperate from the yogurt so you can put the dry yogurt in your dip.
  • Kosher salt & pepper to taste
  • Heat oven to 425F
  • In a large bowl, mix spinach, artichokes, 3/4 cup parmesan cheese, mayonnaise, yogurt, 1/2 tsp salt and pepper.
  • Transfer to 1 quart baking dish, spinkle with remaining cheese and bake for about 25 minutes.
Enjoy with toasted bread or pita.
*Recipe adapted by Joan (team member)

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Spanikopita  Chicken Meatballs with Spicy Yogurt Cucumber sauce




1 Tablespoon Basil Olive Oil from Olive Oil Etcetera
1 small onion, finely chopped
4 garlic cloves, chopped
2 boxes frozen chopped spinach, defrosted
3/4 cup crumbled feta cheese
1 lb ground chicken
1 Tablespoon grill seasoning
1 1/2 cups greek style plain yogurt
1/3 seedless cucumber, peeled and chopped
3 Tablespoons fresh dill
1/2 lemon juiced
1/2 palm full of cumin or adjust to taste
1/2 palm of coriander or adjust to taste


Preheat oven to 400F. In a bowl combine onion and 3 cloves of garlic. Squeeze water out of spinach to add to onion and garlic. Add feta, chicken and grill seasoning to mixture and drizzle with basil olive oil. Mix ingredients with hands and form bite size meatballs. Place on nonstick cookie sheet and bake 10 - 12 minutes or until juice runs clear.


Combine yogurt, cucumber, dill, coriander, cumin, salt, lemon juice and garlic in a food processor. We did this recipe without a food processor and it turned out great.
Dip meatballs into sauce and enjoy as an appetizer or dinner with a Greek salad.

*Recipe adapted from the food network


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Roasted Peppers with Basil

2 red peppers
2 yellow peppers
Garlic - sliced
Arbequina Extra Virgin Olive Oil from Olive Oil Etcetera

Halve, stem and seed 2 red and 2 yellow bell peppers. Broil cut side down until blackened, 5 minutes. Place in a bowl, cover and cool; peel and cut into pieces. Saute sliced garlic in Arbequina Extra Virgin Olive Oil and drizzle olive oil over peppers. Top with basil, lemon juice, salt and pepper.

*Recipe adapted from The food network

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