Not Your Mother’s Sea Scallops Wrapped in Bacon

Scallops from Stonington Seafood Harvesters Scallops from Stonington Seafood Harvesters is one of New London County, CT’s foodie gems. If you have not had their scallops and you are a seafood lover, you are missing out big time! The size of these scallops are somewhere between a walnut and a golf ball and their sweet, sweet, firm texture will leave you wanting more. The best part about Stonington Seafood Harvesters is if you live fairly close, you can visit their little, unmanned, honor system shop in beautiful Stonington Borough, CT and not only pick up scallops, but a plethora of other...

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Chocolate and Halvah Brownies

Halvah is a sweet and dense confections that originated in the Middle East. It is made by grinding oily seeds, such as sesame (tahini) or sunflower seeds, to a paste, and then mixing with hot sugar syrup cooked to hard-crack stage or honey. The most popular Halvah seems to be made with sesame. Halvah can be consumed as is with just it’s sweetener, but often it is mixed with other goodies such as chocolate, various nuts, seeds, etc. My first exposure to Halvah was at a Middle Eastern grocery one day while with my mother-in-law. There were these little candy...

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Cranberry and Cauliflower Rice

Cranberry and Cauliflower Rice Ingredients: – 1 Large head of cauliflower (about 2 ½#), leaves removed, stem trimmed and coarsely chopped into 1” – 2” pcs. 1 Medium sweet onion chopped ¾ Cup celery chopped 2 Cloves garlic chopped 4 Tablespoons O’Live A Little’s Black Pepper Extra Virgin Olive Oil ¾ Teaspoon ground cinnamon ¼ Teaspoon crushed red pepper ½ Cup dried cranberries ½ Teaspoon salt ½ Cup sliced Almonds, Pistachios or Pepitas or any combo of the three 4 Green onions – chopped for garnish Method of Prep 1. Using a food processor, pulse cauliflower (in batched if necessary)...

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Apple Cider & Curry Butternut Squash Soup

When developing this recipe for our O’Live A Little Blog I learned the word “Squash” comes from the Narragansett word askutasquash, meaning "eaten raw or uncooked". Living in Connecticut and being only an hour from Narragansett, RI where I spent a lot of time in the summer camping with my parents and brother, I found that bit of trivia interesting. Food historians peg the spread of various types of squash as coming from South America. So, it is interesting that somehow throughout the world, from an area that would one day be Rhode Island, all these various types of winter fruits ( and...

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Butternut Squash Hasselback Style

Butternut Squash Hasselback Style Ingredients: – 1 Large Butternut Squash – peeled, sliced in half the long way and seeds removed 1 Jalapeno Chili – seeded cut in half lengthwise and the halves sliced thin (if you have a favorite chili pepper, feel free to replace the jalapeno with it) ½ Cup O’Live A Little’s Maple Dark Balsamic Vinegar ¼ Cup O’Live A Little’s Roasted Butternut Squash Seed Oil, plus 2 Tablespoons for basting the squash ½ Cup Apple Cider 12 +/- Bay leaves Salt & Pepper - Method of Prep: 1. Preheat oven to 425 degrees 2. Brush both...

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Mint and Maple Carrots

Serves: 4Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants. And, despite all the carrot nutritional virtues, it is my least liked veggie. Try as I might, I don’t usually enjoy them. I eat the peas and leave the carrots and when there are carrots in my bowl of soup, they are the only thing left at the bottom of my bowl. That is not to say I don’t use them in cooking. They add good flavor to soups, stews and gravies. But, I still won’t gobble them up if left in the cooking pot. The...

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