Mother's Day coupon

I thought I would post this here too. My mother is in Italy right now so I don't have to worry, but you should get your mother a gift!

Rome no more!

They are leaving Rome this weekend. Taking a car and driving down to Florence.... Next year I think I'll go on the buying trip and leave them at home!

I want to be a column!

And you know there had to be food... Mixed seafood pasta. Really fresh!

First Day

Some nice views and fun people.

See, Italian's do drink Olive Oil!

Almost there!

Olive-N-Grape Goes to Italy!

Yes, we are going to Italy!

No, we aren't opening a store there. No, I don't get to go.

But the owner's do! There is a food show in Milan to visit and some growers in Sicily, plus the whole rest of the country to see.

As they send me back pictures, I will set them up here for you too. But don't worry, it's not all just going to be travel shots this month. I have a couple recipes planned as well.

I wouldn't leave you hanging like that.

Customer Recipe: Beet Salad

Thanks to Beverly for this great recipe! It looks so beautiful, maybe I'll actually eat beets....


The beets are medium sized, about 2 1/2 inches across.  Cut off the tops if they are still on the beets, but leave a little of the top, about a 1/2 inch on so beets don't bleed out any of their flavor.  Wash and wrap in foil.  Roast in oven at 350 degrees for 1 hour.  Stick each beet with meat fork at end of cooking time to make sure the beets are done.  If they are still a little hard, continue cooking for about 10 minutes longer.  Remove from oven and let cool enough to handle.  When they are able to be handled, open the foil, and rub each beet hard enough to remove the skin and the remaining top.  You may want to wear a pair of disposable rubber gloves so you don't stain your hands.  The top leaves that are cut off can be washed and chopped and sauteed for a side dish later.  Just cook them in a little flavored oil, for about fifteen minutes.  After the beets are skinned, put them in a plastic bag and cool in refrigerator until you want the beet salad.  It only takes one beet for each salad.  Dice the cold beets, put on a dish, add some chopped walnut, or black walnuts, Gorgonzola Cheese crumbles, and Black walnut vinegar.  Delicious. 
-Bev

Pork with Black Beans and Escarole

I know that pork and beans are a classic pairing. Add greens and you have a perfect soup. But I find that that works best with ground pork or sausage and I had a couple pork steaks still in the freezer from last week. So instead of soup, I sliced up the pork and made this awesomeness!

Pork with Black Beans and Escarole

serves 2-4

2 pork steaks

1 sm head of escarole, rough chopped

1 can black beans, rinsed and drained

2 tbsp Blood Orange Olive Oil

1 tbsp Vanilla Balsamic

salt and pepper

1 tbsp Basiks, Southwest Blend

Heat the olive oil to medium high heat and add the pork steaks. Cook 2 minutes each side, or until you get a good sear on them. Remove from the pan and let cool a little. Slice into strips and return to the pan. Add the Southwest Spices(optional) and the salt and pepper. Finish cooking now, give them 2-4 minutes a side. 

Add the black beans and the escarole and stir to combine. Cover and let simmer together about 3 minutes, or until the escarole is well wilted and the beans are heated through. Stir in the Vanilla Balsamic and serve!