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The words effortless and hosting rarely go together, but Olivia Muniak is just one of those rare hosts. As a chef, event designer and seasoned host, she’s found a balance between keeping things lazy and fancy while knowing how to make simplicity shine.

She’s shared an unexpected way to put fine extra virgin olive oil to good use — in a martini.

Ingredients

Steps

Olive Oil Martini

Since we came across Abi Balingit’s inventive recipes on Instagram, we can’t get enough of all the beautiful and delicious dishes that come out of her kitchen. She’s released a cookbook this year called “MAYUMU: Filipino American Desserts Remixed.” The book features her unique dessert creations alongside a number of classic Filipino desserts. We’re very excited to get a taste of her world with a recipe for Honey and Olive Oil Mais Con Yelo that Abi whipped up for all of us. This one is perfect for savoring any last few hot summer days before we transition into fall.

Honey and Olive Oil Mais Con Yelo

Life is too short to settle for a boring salad, and thanks to the latest cookbook by Sheela Prakash, we may never have to again. You may already know Sheela from Kitchn, Epicurious, or Food52, among many other cooking outlets, or from her first cookbook Mediterranean Every Day. She has recently released her second cookbook, Salad Seasons. The new book is sure to be a source of inspiration for the many ways you can prepare a vegetable dish from season to season that is always delicious, approachable, and beautiful. We’re excited for this taste of the new book and to share Sheela’s recipe for Smoky Grilled Eggplant with Feta and Mint with you today.

Smoky Grilled Eggplant with Feta and Mint

Heidi Swanson’s 101 Cookbooks is a site that doesn’t need much of an introduction. It’s been around since the heyday of blogs but somehow keeps getting better, as Heidi herself is a wellspring of healthful, approachable, original recipes for the everyday. She’s published multiple cookbooks, but just released a digital cookbook perfect for late summer travel. Heidi and her husband spend long stretches on the road in their airstream, and this book is a collection of recipes to elevate your meals on the road — whether you’re camping, in a bare bones Airbnb kitchen, or road-tripping too.

Meyer Lemon Risotto

The moment I met Marjory Sweet, I knew she was my kind of person. She was farming and cooking in Albuquerque at the time, and we met over mezcal at the bar at El Rey Court the summer Jay and I had just started renovations on the hotel. Now, we’re lucky to live near each other here in Maine, and she’s one of my favorite people to cook with. Her style is timeless, honest, generous, and always delicious. She’s just released her second cookbook, 

, a conversation on what to eat in the morning. Thank you for this recipe, sweet Marjory.

Cracker

Salsa Verde

For the Finished Dish

Charred Cracker, Soft Scramble, Salsa Verde

A pound-like GF cake with a ton of citrus zest and olive oil topped with vegan coconut whipped cream. Recipe developed for Camille Styles, image by Michelle Nash.

Citrus Cake with Strawberries and Cardamom Coconut Cream

A beautiful plate to serve, the bright acidity of the kumquats works great with the sweet roasted carrots and beets. Recipe developed for Camille Styles, image by Michelle Nash.

Carrot, Kumquat, Golden Beet Salad

A perfect side dish for summer meals. Recipe developed for Camille Styles, image by Michelle Nash.

A Simple Potato Salad with Smoked Chile Aioli 

Loria Stern has been a Friend of the Valley since the Echo Park Craft days. Like us, you likely have admired her whimsical creations of cookies and bread artfully decorated with edible flowers. We’re very excited to celebrate the launch of her first cookbook, EAT YOUR FLOWERS, by sharing a recipe from the book for Gardenscape Focaccia with you. Here’s Loria on the recipe, “It’s hard not to completely fall in love with this recipe, which turns bread into a fantastical garden of vegetables and herbs and makes your house smell like the loveliest thing ever. This is a softer, fluffier version of traditional Italian focaccia bread, decorated with vegetables, olives, and herbs to look like a colorful garden. It’s best to choose vegetables that aren’t too high in water content, or if you do, make sure those vegetables are placed on the outer edges of the pan. I recommend dipping your herbs and botanicals in cold water before decorating the bread, so they won’t burn in the hot oven.”

Gardenscape Focaccia

We’re still buzzing from our Paladar dinners a few weeks ago here in the high desert. It was some of the first warm nights this spring, with a super bloom of yellow flowers on all sides of our incredible location, A-Z West. Our friend and chef Greg Arnold knocked it out of the park with the menu, but the favorite was the Spanish Tortilla passed around on a huge wooden cutting board and served with a bowl of spicy harissa trailing behind it. Lucky for us, Greg shared this recipe to make it at home.

Spanish Tortilla

Harissa

Paladar Spanish Tortilla and Harissa

Carter Were has been a culinary crush of ours for sometime now. Her food is effortlessly cool, aspirational and yet approachable. Perhaps you’ve seen a photo of her self-published cult-favorite Carter’s Cookbooks, sharing her delicious life with her growing family in Byron Bay. Lucky for us that she made this unique recipe using our bright extra virgin olive oil along with rosemary for a decadent chocolate mousse.

Chocolate, Olive Oil, & Rosemary Mousse

Nothing pairs better with sunny moments in spring like a fresh, hearty salad. These days we’re indulging in this one made with seasonal produce from Louise Ulrich of Oat Bakery. If you find yourself under the Santa Barbara sun, be sure to stop by Oat Bakery where you can find an incredible assortment of organic breads loaded with high quality ingredients sourced from the local farmer’s market.

To Make the Dressing

To Make the Salad

Sweet Pea Spring Salad

Sandita’s World is a colorful and delicious one. We did a digital double take after seeing photos of her vibrant dumplings, a riot of colors and terrazzo-like patterns. Perhaps you’ve been lucky enough to catch one of her pop ups with Woon Kitchen in LA. We’re thrilled to have a recipe from Sandy to share with you.

Green Herb Aoili

Wonton Crisps

Spicy Scallop Crudo

Spicy Scallop Wonton Crisp

Spencre creates recipes that better connect us to nature with dishes for every season that feed, nourish, and heal the body. This dish from her book is warming our spirits through the scattered rainstorms we’ve been having. Here’s Spencre on the recipe: “If it was reasonable to survive off of tomatoes, cheese, and a little bit of oil, I totally would. This galette is an ode to my love of tomatoes and herbs as a pair. Make this using half of the pie crust recipe provided, or your favorite pre-made pie crust.”

Pie Crust Ingredients

Pie Crust Steps

Garlicky Tomato Galette

Japanese sweet potatoes are starchier than yams and worth seeking out. Steaming before grilling keeps them moist.

Charred Sweet Potatoes With Honey and Olive Oil

The homemade stock makes all the difference in this flavorful, savory, perfectly smooth chowder. Look for a trusted seafood monger who filets and debones the fish themselves. They usually will have plenty of fishbones left over.

Brothy Seafood Chowder

Butterflying the chicken transforms a hard-to-grill round bird into a compact, flat package that is easier to crisp and cook through.

Butterflied Chicken with Herbs and Cracked Olives

Walnuts can get bitter if toasted too long, so remove them from the oven as soon as they turn golden brown.

Radicchio Stone Fruit Salad

For this avocado cups recipe, chopping pomegranate seeds breaks them up and releases their vivid color into the dressing.

Avocado Cups with Pomegranate Salsa Verde

Carrots love to burn when grilled over direct high heat; better to park them over a cooler spot on the grate and keep the cover closed if possible.

Grilled Carrots with Cumin-Serrano Yogurt

Thanksgiving is officially a week away. If you’re looking for the perfect side dish to add to your spread we have the recipe for you. Lukas is sharing with us how to make Smoky Confit’d Beans with Olives: “These warm, creamy beans cloaked in smoky, savory olive oil are a quick centerpiece 'dip' for a snacky meal. They provide an excellent contrast to cool, tangy, creamy foods like yogurt and mild, soft cheese, as well as crisp vegetables and grilled toasts. I like to use cannellini beans, though chickpeas work well, too, and canned beans are fine. My small, 6-inch skillet fits a can of beans perfectly and doubles as a serving vessel, but any shallow, oven-safe dish (a gratin dish, or other small casserole) will do, or double the recipe for a 10-inch skillet. If the volume of oil gives you pause, feel free to use less, but use enough that the beans are at least a little bit submerged, else they won’t take on such a luxuriously creamy texture.”

Smoky Confit’d Beans With Olives

Looking for a delicious dish to bake as you cozy up on wintry nights? We’re excited to share this one for an “Old Fashioned” Olive Oil Loaf from Lukas Volger. Here’s Lukas on the recipe: “For a nightcap, I’ve always loved the bourbon-based old-fashioned cocktail, a smooth, slow sipper defined by its aromatic floral-bitter edge. This olive oil loaf borrows the cocktail’s flavor profile by playing up the orange rind with bourbon and a good dose of Angostura bitters. It also sings with the bright savoriness of olive oil—it’s infused with its clean richness and golden color. As an end to snacks for dinner, set out the sliced loaf, cutting each piece in half lengthwise as well for easier out-of-hand eating, or let diners shave off slices on their own. It improves in flavor over time and might even be best after two days.

Old Fashioned Olive Oil Loaf

Friends of the Valley Casey and Ally recently opened the doors to their first Canyon Coffee shop in Echo Park. Not only is the space beautiful and the coffee and tea brewed to perfection, but they have a delicious selection of toast and sandwiches on the menu. Here’s the recipe for the cafe favorite, Tuna Toast.

Tuna Toast

A delicious dish that comes together in just 30 minutes, we’re so excited to share this savory plate from Colu Henry. Here’s Colu on how it all came together: “My friend Devon Gilroy, the chef at Hotel Tivoli, runs an incredible mushroom farm here in Hudson out of an antique warehouse downtown.His mushrooms are the most beautiful I have ever seen and for a good part of the spring, I happily ate mostly mushrooms, which is how this recipe came about. I roast them until they turn beautifully crisp and golden and plate them on top of a generous amount of sour cream; the opposition of textures and temperature just work. I like to drizzle the dish with chili or herb oil, and serve alongside anything.”

Roasted Mushrooms with Sour Cream, Herbs, and Lemon

Celebrate summer with this simply delicious recipe where tomato is the star by Andy Baraghani. Here's what Andy has to say about the recipe: "The truth is, most tomato salads don’t need a recipe. Vinegar, olive oil, plenty of crunchy salt, and call it a day. If you have some herbs on hand, throw those in. What would a tomato salad look like if it deserved a recipe? Something like this. Very savory. Topped with garlic-chile crisp and dressed with its delicious oil. Anchovies and fennel seeds heighten the tomato’s flavor while bringing even more savory undertones. It’s spicy, with the chile flakes. This isn’t a simple caprese that you whipped up on a summer afternoon. It’s still simple but steals the show." 

Juicy Tomatoes With Italian Chile Crisp

If spring had a flavor, it would be these brightly herbaceous "spring" rolls. The asparagus, snow peas, lettuce and abundant herbs provide a fresh, crisp mouthful, perfect for a gathering or a fun roll-it-yourself midweek dinner for the family. We're thrilled to share this recipes from one of our favorite cookbook authors, Hetty McKinnon.

Spring time Rolls with Miso-Kale Pesto

"Dutch baby pancakes are one of my favorite things to make on a Sunday morning. So easy and scrumptious and you can whip one up in no time. I make mine with saffron milk and Wonder Valley olive oil resulting in the most beautiful sunrise-like creation rising in your cast iron pan. Sometimes, like today I pop it in the fireplace so the edges get extra crispy and golden." 

Citrus Dutch Baby Pancake

We're in high season now for peaches and this recipe is the perfect way for you to use one of summer’s star fruits. Here’s what Woldy has to say about the recipe: “An easy salad or side dish for all those grilled meat and fish. This salad was inspired by Ensaladang Mangaa (Filipino Mango Salad) which has fresh mangoes, tomatoes, onions and vinegar. Instead of mangoes, I traded it in for juicy summer peach for seasonality and made it heartier with the addition of crisp napa cabbage. The dressing is a flavor bomb of fish sauce, freshly squeezed lime juice and honey to balance it all out. The Wonder Valley Olio Nuevo beautifully holds the dressing together. It’s a bold and refreshing dish perfect for summer cookouts.”

Ensaladang Peach (Filipino Peach Salad)

“When I’m in the kitchen I try to use as few ingredients as possible. The fewer the ingredients, the more they stand out—and when they’re good, it’s hard to miss. Arrabbiata is a classic Roman pasta sauce made up of only tomatoes, garlic, red chile, and olive oil, so each one has to be of the highest quality. A bright, fresh olive oil is the perfect finishing touch to balance the richness and heat of the sauce.”

Penne all’Arrabbiata

A perfect snack for hosting on a summer afternoon, we’re thrilled to share this recipe from Alexis deBoschnek. Here’s what Alexis has to say about this recipe: “This is one of my go-to snacks when I have people coming over, but don't have a ton of time. The cheese gets gently infused with herbs and spices that make it downright addictive on toast or crackers. If you don't have ricotta salata, you could use feta, or even ricotta.”

Marinated Ricotta Salata with Cracked Spices

Parkside Cafe was one of our first stockists when we launched Wonder Valley in 2014. We love to detour on our drive north to the olive groves during harvest each November to the seaside town of Stinson Beach for a meal and a visit. This idyllic shop / cafe / market has it all; a view of Mt. Tam on one side and the Pacific Ocean on the other. A wood-burning stove in the shop, and the most incredible seafood-heavy menu with the freshest fish and oysters. It would be a big mistake to miss out on the pesto, to dunk the fresh-baked levain bread or buy in the market place for a picnic on the beach.

The Best Pesto

Beatrice Valenzuela created this recipe for Stuffed Piquillo Pepper using our Wonder Valley Olive Oil. Beatrice advises that this is best served at the commencement of a cocktail soiree or dinner party with dear friends, and pairs wonderfully with this Mezcal Margarita recipe.

Stuffed Piquillo Peppers

We’re thrilled to share this vibrant recipe from Friend of the Valley Jess Damuck’s new cookbook “Salad Freak”. Here’s what Jess has to say about this take on Cacio e Pepe: “There’s something ethereal about this salad that really speaks to the season. Shaved vegetables are so elegant and fresh. You could also add some raw zucchini noodles in place of cucumber if you wanted to, serve it on top of thin, crispy or grilled chicken cutlets, or you could pile it on top of baked pizza crust (I might add a little burrata if I was doing that).”

A collection of recipes and collaborations with celebrated chefs and authors to inspire your next meal

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