Easy Tomato Bisque Soup

Shared from the DailyCal.org

By Chelsea Song

It’s true — fall is officially here! While everyone’s minds may jump to pumpkin spice as the “it” item in autumn, I would like to argue that tomatoes are sadly neglected during this time of year. They are an essential ingredient in many fall foods and provide the comfort and coziness that fall brings to light. Though the past few weeks have been crazy hot, keep this recipe in mind for the next time you’re snuggled up in bed and want a little comfort food. All it takes are a few simple ingredients and 20 minutes of your time.


2 cloves garlic

1 small yellow onion

2 tbsp olive oil (LYKOVOUNO)

28 oz can diced tomatoes

2 cups chicken stock

1/4 cup tomato paste

1/4 tsp salt

1/8 tsp pepper

basil (optional)

1/4 cup Greek yogurt (optional)


First, chop up your small yellow onion and dice your cloves of garlic. Once these are cut, throw them in a pan with your olive oil and cook for about 5 minutes until your onion turns transparent.

Afterwards, take your onions and garlic and throw them in a blender with your diced tomatoes, chicken stock, tomato paste, salt and pepper. Blend these together until they are thoroughly mixed.

Dump the contents of your blender into a large pot and set over medium heat. Let your bisque come to a simmer and add some chopped basil for extra flavor. If you prefer your soup a bit creamier, add some Greek yogurt to the pot and stir until it’s completely mixed with the other contents of your bisque. Once your bisque is completely heated, you can eat with a side of grilled cheese or topped with some croutons. EXCELLENT WITH AN EXTRA DRIZZLE OF LYKOVOUNO OLIVE OIL ON TOP.

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Insanely Easy Pasta with Broccoli Sauce

Shared from The Herald Review



1 1/2 pounds broccoli cut into bite-size florets

1 pound penne, rigatoni or rotini pasta

3/4 cup extra-virgin olive oil (LYKOVOUNO)

2/3 cup finely grated parmesan cheese, plus extra for serving

Freshly ground pepper

Bring a big pot of water to a boil. Add about 1/4 cup of salt – enough that you can taste it.

When the water comes to a boil, add the broccoli and wait until water returns to a boil. Add the pasta and cook for the recommended number of minutes.

Drain the pasta and broccoli in a colander, then transfer into a large serving bowl. Add the olive oil and mix well with a wooden spoon so that the pasta is coated and the bits of broccoli are well distributed throughout.

Add the cheese and stir well until you have a nice, green-speckled sauce. Sprinkle with a little extra cheese and add black pepper: voila!

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One skillet chicken is spruced up with charred rosemary vinaigrette

Shared from The Detroit Free Press – www.freep.com

Chicken with Charred-Rosemary Vinaigrette

Serves: 4 / Prep time: 15 minutes / Total time: 45 minutes

Four 4-inch rosemary sprigs

3 tablespoons champagne or white wine vinegar

1 heaping tablespoon Dijon mustard

¼ cup plus 1 tablespoon olive  oil (LYKOVOUNO)

Kosher salt and freshly ground black pepper to taste

6 skin-on, bone-in chicken thighs

One 10-ounce package frozen artichoke heart quarters, thawed, or use equal amount of canned artichokes, well-drained

1 pint cherry or grape tomatoes

½ cup drained caperberries, or 3 tablespoons capers, drained  

Preheat the oven to 375°. Roast 2 of the rosemary sprigs directly on the oven rack for 5 minutes, until charred. Leave the oven on. Strip off the leaves, then finely crush them; discard the stems. In a small bowl, whisk the leaves with the vinegar, mustard and 1/4 cup of the olive oil. Season with salt and pepper.

In a large, deep skillet, heat the remaining 1 tablespoon of oil. Season the chicken with salt and pepper and cook skin side down over moderately high heat, turning once, until well browned, 12 minutes. Transfer to a plate.

Pour off all but 2 tablespoons of fat from the skillet. Stir in the artichokes, tomatoes, caperberries or capers and the remaining rosemary sprigs. Top with the chicken and roast for 15 minutes, until an instant-read thermometer inserted in the chicken registers 165 degrees. Drizzle with the vinaigrette and serve, passing more vinaigrette at the table.

Adapted from Food and Wine magazine, May 2017 issue.

Tested by Susan Selasky for the Free Press Test Kitchen at Great Lakes Culinary Center in Southfield. 

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Walnut, Black Olive, and Dried Tomato Tapenade

Shared from http://napavalleyregister.com/

Georgeanne Brennan “My Culinary Journey – Food and Fetes of Provence”Yellow Pear Press, 2016

This is a rich, earthy spread, but also a healthy one. The amount of oil you will need to puree the mixture to a spreadable consistency will depend upon how much oil is in the olives and the tomatoes. I made this to use on Chef Garnier’s Tapenade Flatbreads, but any tapenade of your choice, purchased or homemade would be fine.

1/3 cup oil cured black olives pitted

1/3 cup walnuts, coarsely chopped

1/4 cup oil-packed dried tomatoes, coarsely chopped

1/2 teaspoon of the tomato oil

1 teaspoon fresh thyme leaves

2 to 4 tablespoons extra-virgin olive oil (LYKOVOUNO)

Coarsely chop the olives and place them in a blender or food processor with the walnuts, dried tomato, tomato oil and fresh thyme. Blend or process until the mixture in well-mixed. Slowly add olive oil, pureeing or processing until the mixture reaches the desired consistency for spreading. Makes about 1 cup.

Serves 8 as an appetizer

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Crostini with smashed pea & bean dip & mozzarella

By Amber Rose

Shared from stuff.co.nz

These crunchy, seasoned crostini are the perfect bed for the green goodness on top.


Pea & bean dip:

1 small handful mint leaves
Few parsley sprigs, leaves only
1 large handful (about ½ cup) frozen peas, thawed
1 handful broad beans, double podded
1 clove garlic
1 good handful finely grated pecorino or parmesan
Extra virgin olive oil (LYKOVOUNO)
½ lemon, juiced


1 short baguette
Olive oil for brushing
2 tablespoons fresh thyme leaves, roughly chopped

To serve:

1-2 courgettes, shaved into ribbons with a peeler
1 small tub mini mozzerella (bocconcini) or 2 large balls buffalo mozzerella
1 handful fresh rocket, chervil, land cress or a mix of delicate greens


Dip: In a pestle and mortar or a food processor, smash mint and parsley with the peas, beans and garlic until mushy.

 Add pecorino then loosen the mixture with a few good glugs of olive oil. Balance out the flavours with a little lemon juice and salt and pepper.

Makes about 1 cup.

Crostini: Heat oven to 180°C. Slice baguette into 1cm-thick rounds and lay on a baking tray. Drizzle, brush or spray with a little olive oil, sprinkle with salt and freshly ground black pepper then sprinkle thyme over. Toast in the oven until crispy, about 10 minutes, turning halfway through. Set aside to cool.

When ready to serve, drape courgette ribbons on top of crostini then spoon over some dip and top with a little torn mozzarella. Add a sprinkle of greens and top with a little cracked pepper and a further drizzle of olive oil if you wish.

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