These Basics never tasted this good before!

A delicious recipe adapted from Millpress Imports.


Spiced Chestnuts:

1 lb. chestnuts, in shell

1 tablespoon Ella's Harissa EVOO

pinch of salt

Teriyaki Green Beans:

2 - 2 1/2 lbs. green beans, trimmed

1 tablespoon Ella's Harissa EVOO

2 garlic cloves, peeled and minced

2 teaspoons fresh ginger, peeled and minced

1/4 cup Ella's Teriyaki Balsamic


Preheat oven to 425°F.

Score the tops of each chestnut with an ‘x’ (using a sharp knife to pierce through the tough outer shell) and place on a wire rack lined baking sheet.

Roast in the oven for 15-20 minutes or until the shells begin curl. Remove from the oven and place in a kitchen towellined bowl.

Gather the warm nuts together, in the towel, and squeeze together (you’ll hear the shells cracking). Set aside to cool completely. Increase oven temperature to broil.

Toss green beans with olive oil and spread out evenly on a large baking sheet. Place in the oven and broil for 10-12 minutes (turning the pan, if necessary, for even cooking) or until the beans are charred. While the beans are broiling, combine garlic, ginger and balsamic in a large bowl.

Once the beans have broiled, remove from the oven and add to the bowl, toss to coat. Return the dressed beans back to the baking sheets, place in the oven and broil and additional 1-2 minutes, just until the garlic and ginger are fragrant.

Remove from the oven and set aside.

Once the chestnuts have cooled, remove shells and roughly chop the soft inner nuts. Drizzle with olive oil and season with salt.

To serve, top the greens beans with spiced chestnuts.


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Adapted from MillPress Imports


2 tablespoons Ella's Rosemary EVOO

2 each garlic cloves, peeled and minced

1 each yellow onion, peeled and diced

2 each carrots, peeled and diced

2 each celery stalks, peeled and diced

4 cups chicken or vegetable broth

2 tablespoons tomato paste

2 each bay leaves

1 cup green or brown lentils

12oz. andouille, chorizo, or kielbasa sausage, sliced

salt and pepper to taste

fresh rosemary and parsley and Ella's Rosemary EVOO for garnish


Heat olive oil in a large pot over medium-high heat.

Once hot, add garlic, onion, carrots, and celery and sauté until tender, about 3-4 minutes.

Add broth and tomato paste, stir to combine and bring to a simmer.

Once simmering, stir in bay leaves, lentils and sausage, reduce heat to medium-low, cover and cook for 25-30 minutes or until the lentils are tender.

Season to taste with salt and pepper.

To serve, divide soup between bowls and garnish with fresh herbs and a drizzle of Rosemary EVOO.

Serves: 4

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Updated: Feb 25, 2021

A perfect winter salad adapted from Millpress Imports.



1 tablespoon Ella's Champagne Vinegar

2 tablespoons Ella's Grapefruit Balsamic

1 tablespoon honey

1 tablespoon dijon mustard

1/2 cup Ella's Meyer Lemon EVOO

salt and pepper to taste

1 each acorn squash, seeds removed and cut into wedges

1 each large shallot, peeled and sliced

1/2 each bulb fennel, thinly sliced

1/2 teaspoon ground cumin

1/4 teaspoon cinnamon

1/2 bunch kale, stems removed and chopped

1 bunch swiss chard, stems removed and chopped

1 each grapefruit, peeled and segmented


Preheat oven to 350°F.

While the oven is preheating, combine vinegars, honey, and dijon in a medium bowl, whisk to combine. Slowly whisk in olive oil in a thin stream until blended. Season to taste with salt and pepper, refrigerate until ready to serve.

Place squash, shallot, and fennel on a baking sheet.

Drizzle veggies with 1/8 cup of vinaigrette, season with cumin and cinnamon and place in the oven.

Roast veggies for about 15 minutes or until tender and slightly golden brown.

Remove from the oven and let cool to room temperature. Divide kale and chard between plates, top with grapefruit segments and roasted veggies. Drizzle with remaining dressing right before serving.


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