A Med-Summer’s Night Dream: Mediterranean Inspired Party Recipes

It’s that time of year – party time! Barbecues, picnics, brunches, 4th of July, you name it. The heat of summer makes us want to cook outside and firing up the grill evokes the primal urge to gather round the flames with friends.

So what do you cook that’s light, tasty, and will feed a crowd? That’s where we come in. This month, we’re sharing four awesome recipes using seasonal market produce for a truly farm-to-table gathering.

For Starters

Herbed Garlic Dipping Oil

Just because something is simple doesn’t mean it’s not worthwhile. No Mediterranean meal would be complete without crusty bread and a house-made blend of herbs and extra virgin olive oil.

Shareable Sides

“Jerusalem Hummus”

This recipe is gluten-free, dairy-free and vegetarian/vegan so nearly anyone can get in on the goodness. Top generously with chopped olives (ours are low-sodium and probiotic!) and extra virgin olive oil, serve with raw seasonal veggies, and pour a glass of wine for a simple, satisfying meal.

Main Course

Grilled Vegetables with Marinated Feta and Tabbouleh

The bright colors of the seasonal produce seared with gorgeous grill marks creates a feast for the eyes before you even dig in to the mouthwatering flavors and textures starting with light and fresh tabbouleh made with cucumber, lemon, mint, and parsley, piled high with grilled eggplant, summer squash, garlic, and onions, and then topped with savory marinated griddled feta and a heavy drizzle of olive oil.

The Finale

No Churn Mascarpone Ice Cream with Balsamic Blueberry Compote

Pure. Bliss. There are only a few high quality ingredients and no ice cream maker or churning required, so there’s no reason not to treat yourself to this ultra decadent dessert topped with our Balsamic Reduction.

No matter which course is your favorite or how much time you have to prepare, these recipes will have your friends and guests asking for more. Share your favorite party recipes and photos with us in the comments below or on Facebook and Instagram by tagging @healthyharvests

Stay healthy friends!


“Jerusalem” Hummus

Hummus. I feel like it’s one of those love or hate foods. These days there are so many kinds to choose from, like garlic, or red pepper, or chipotle. But, like most packaged foods in the grocery store, while it can be great in a pinch, it leaves much to be desired when compared to the homemade version. If hummus hasn’t been your favorite until now, I beg you to try this version before you make up your mind.

Having spent a few years as a vegetarian, I often used hummus as a source of protein to keep me full and strong. It’s good not only for dipping bread, crackers, or veggies, but it also adds wonderful flavor as a spread on sandwiches or wraps, too.

Despite years of enjoying store bought hummus, I’m almost afraid to admit that this week was my first attempt at making it from scratch. It just seemed like too much work. Boy, was I missing out!

This recipe, adapted from Yotam Ottolenghi’s New York Times featured book “Jerusalem,” is the richest, creamiest, most heavenly nutty hummus I have ever put to my lips. It does require soaking dried chickpeas overnight and cooking on the stovetop, but I’m here to tell you it was worth it! You can make a big batch batch to eat throughout the week or to take to a potluck. After all, it is part of our Summer Party Dishes Series!

This recipe is gluten-free and dairy-free so nearly anyone can get in on the goodness. Top generously with chopped olives (ours are low-sodium and probiotic!) and extra virgin olive oil, serve with raw seasonal veggies, and pour a glass of wine for a simple, satisfying meal.

"Jerusalem" Hummus
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A basic hummus made from dried chickpeas and topped with olive oil, chopped olives, parsley, and pine nuts
Recipe type: appetizer, side, condiment
Cuisine: Middle Eastern
  • 1 ¼ cups dried chickpeas
  • 1 tsp baking soda
  • 3 cups water, for soaking
  • 6 cups water, for cooking
  • 1 tsp baking soda
  • ⅓ cup tahini paste
  • ⅓ cup freshly squeezed lemon juice
  • 3-4 cloves garlic
  • Salt to taste
  • ⅓ to ½ cup ice-cold water
  • Healthy Harvest Olive oil, toasted pine nuts, parsley & olives, for serving
  1. Put chickpeas baking soda in a large bowl and cover with cold water. Leave to soak overnight (or for at least 6 hours).
  2. The next day, drain chickpeas and place in a medium pot with 6 cups of water and 1 tsp baking soda over high heat. Bring to a simmer, skimming off any foam & skins that float to the surface, and cook for about 45 min or until they are very soft but not falling apart.
  3. Drain chickpeas and allow to cool for 15 minutes, then place in a food processor and process until you get a stiff paste.
  4. Add tahini paste, lemon juice, garlic and salt. Slowly drizzle in ice water and allow it to mix for about 3-5 minutes, until you get a very smooth and creamy paste, almost as loose as soft serve ice cream.
  5. Transfer hummus to a bowl, cover and let it rest for 30 minutes before serving. Serve at room temperature, drizzled with extra virgin olive oil, toasted pine nuts, chopped parsley and crushed olives (and fresh bread or veggies to dip).
  6. Store covered in the fridge.

Share your favorite ways to enjoy hummus in the comments below or by tagging us on Facebook or Instagram @healthyharvests

For more chickpea recipes, we like this article from Positive Health Wellness

Greek Salad with Falafel and Quinoa

greek salad with falafel and quinoa

This weather has me craving fresh, vibrant salads that are full of life! Does anyone else FEEL the energy they get from eating leafy greens and ripe, juicy tomatoes?

Greens are some of the most nutrient dense foods on the planet. They are rich in antioxidants and vitamins and iron. They help to detoxify and hydrate the body. And right now at the farmer’s market, there are tons of greens to choose from: mizuna, arugula, spinach, lettuce, baby kale, sorrel and more. If you’re not familiar, they each really do have their own personality. You should be able to ask for a sample of each kind before you buy at your local market.

And if you think salads are what your food eats, don’t worry, you won’t be hungry an hour later. Both the quinoa and chickpeas in the falafel add a healthy dose of plant protein that even my meat-eating man loved.

Falafel are a Middle Eastern/Mediterranean chickpea patty mixed with herbs and spices. Typically, they’re rolled into balls and fried like hushpuppies, but I like mine more like a slider. Our version is made with tons of garlic and enough fresh parsley and cilantro to turn them bright green. They are so fresh and full of flavor. You can dip them in a tzatiki sauce for a snack, wrap in a pita sandwich, or try this amazing-albeit, unexpected – salad.

This Greek Salad with Falafel and Quinoa is great with either green or black olives. It’s light, yet filling – and like most simple meals, since there are only a few ingredients, it’s best to use the highest quality you can. If you had feta on hand, you could add that for another special touch.And our Healthy Harvest Lemon Garlic dressing adds a boost of live active cultures to support digestion.


Greek Salad with Falafel and Quinoa
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A light, bright vegetarian entree salad for spring and summer.
Serves: 2-4 servings
  • 6 cloves garlic, peeled
  • 1 (15-ounce) can chickpeas (a.k.a. garbanzo beans), rinsed and drained
  • 1½ cups fresh parsley leaves, tightly-packed
  • 1 cup fresh cilantro leaves, tightly-packed
  • ½ cup diced white or red onion
  • ⅓ cup rice flour
  • 1 tablespoon fresh lemon juice
  • 1½ teaspoons baking powder
  • 1½ teaspoons salt
  • 1½ teaspoons ground cumin
  • ½ teaspoon black pepper
  • 4-5 tablespoons HH Greek extra virgin olive oil
  • 4 cups greens, washed and chopped
  • 2 cups quinoa, cooked as directed
  • handful HH olives
  • 2-3 small tomatoes, cut in wedges
  • ½ cup red onlon, thinly sliced
  1. Add garlic, chickpeas, cilantro, parsley, onion, flour, lemon juice, baking powder, salt, cumin and black pepper to a food processor. Pulse until smooth and evenly mixed, stopping to scrape down the sides of the bowl if needed. If the mixture is too goeey, add a little more flour. They turn out best if the batter has been chilled, but you fry them right away as well.
  2. Take a spoonful of mixture and form into a small disk with your hands. You could make all your disks on parchment paper first, but I just form them as I drop them into the oil.
  3. Heat oil in a large cast-iron or heavy-bottomed skillet over medium-high heat until it is shimmering. (If you add a drop of water to the oil, it should sizzle.) The key to perfect crispiness is a hot pan and not too much oil. Carefully transfer 4 or 5 falafel disks to the hot oil and fry for 2-3 minutes per side, or until both sides of the disk are browned. Transfer to a plate. Then repeat with the remaining falafel disks, adding extra oil to the pan if need be.
  4. To prepare, assemble a bed of greens. Top with heaping serving of quinoa. Place tomato wedges and olives evenly around plate. Add falafel. Dress with lemon juice and a liberal drizzle HH Greek or use True Tuscan for an extra special treat. Or try our Lemon Greek dressing. Additionally, you could add crumbled feta.



Spring Farm-To-Table Frittata

The farmer’s markets have finally started and we couldn’t be more thrilled. I am SO ready for fresh, local produce full of aliveness and vitality. When I eat veggies grown by my community, I can FEEL the energy as I eat it.

And if you think there’s not much in season yet, think again! I made this Spring Farm To Table Fritatta mostly with ingredients from yesterday’s Boulder County Farmer’s Market 

We got spinach from Toohey & Sons Organic, shallots, mushrooms from Hazel Dell Mushrooms, goat cheese from Haystack Mountain Cheese, and of course our Healthy Harvest Oregano Green Olives.

But no matter what you picked up at the market or have in the fridge, you can use whatever you have on hand to make this frittata. Frittatas are basically an Italian crustless quiche. It’s a one-pan meal that is so quick and easy to make on a Sunday and eat for breakfast or lunch throughout the week. Simply sautee whatever veggies or mix-ins you want, wisk together eggs and cream with a little S&P, then add the eggs to the veggies, pop it in the oven, and voila!

Share your farm to table meals and and tag us on Facebook or Instagram @healthyharvests or by using the hashtag #eatrealfood.

Happy Market Season Everyone!

Spring Farm-To-Table Frittata
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A versatile dish that goes from breakfast to dinner and easily works with whatever mix-ins you choose.
Cuisine: Vegetarian
Serves: 6-8
  • ¾ cup thinly slice shallots or onions
  • 1 cup mushrooms, sliced
  • 1½ cups spinach, washed and chopped
  • 1-2 oz goat cheese
  • 6 large eggs
  • ¾ cup heavy cream
  1. Preheat oven to 375 degrees.
  2. In a large skillet, melt butter over medium-high. Add shallots, season with salt and pepper, and cook until light golden, 8 to 10 minutes. Add garlic and stir until fragrant. Add spinach and mushrooms, cook until spinach is wilted. Add olives.
  3. In a medium bowl, whisk together eggs and cream. Add to skillet and stir to combine. Place small dollops of goat cheese evenly around mixture and bake until center of quiche is just set, 30-40 minutes.
  4. Serve warm or at room temperature.


Vegan Olive and Artichoke Tart

When I found this Vegan Olive and Artichoke Tart by Green Evi, I knew it would be the perfect special occasion spring dish for Easter. It looks elegant, is simple to throw together, and has easy to find ingredients.

The Mediterranean flavors of artichokes and olives combined with the nutty hummus-like vegan filling pair perfectly with the warm, flaky crust. You could make any type of tart or quiche crust you prefer, but I was lazy, so I used store bought puff pastry. 

You start off by thawing the puff pastry and preheating the oven to 400 degrees. Then, mix together creamy cannelini beans, cashews, nutritional yeast, mustard, lemon juice, herbs, salt and pepper in a blender for the filling. Press your puff pastry into a pan of your choice and trim the excess. Use a fork to poke a few holes in the crust. Pour in half of the filling mixture. Next, layer the artichokes and olives. Top with the remaining filling and bake for 30-40 minutes until golden brown.

This recipe would make a great brunch for Easter celebrations or served for lunch alongside a salad of fresh greens. Post your pictures on Facebook or Instagram and tag @healthyharvests.

Vegan Olive and Artichoke Tart
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Vegan olive and artichoke tart with cannelini beans, cashews, and Italian herbs.
Recipe type: brunch, main dish
Serves: 4-6 servings
  • ¾ cup of cashews, preferably soaked
  • 1 can of cannellini beans
  • 1 tbsp mustard
  • 1 lemon, juice
  • 2 cloves of garlic
  • 2-4 tbsp nutritional yeast
  • 1.5 tsp oregano
  • 1.5 tsp basil
  • 1 tbsp savory (optional)
  • 2 tbsp cornstarch
  • 1 can of artichoke hearts
  • 15 pitted Healthy Harvest black olives
  • 1 pack of puff pastry, make sure it's vegan
  • Healthy Harvest olive oil
  • salt, pepper
  1. Add cashews, beans, mustard, lemon juice, garlic, nutritional yeast, herbs, starch, salt, pepper and about ⅔ cup of water*** to a blender and blend until completely smooth.
  2. Press puff pastry into your baking forms. I used a large 9-inch dish, but you can use 2-4 smaller dishes instead. Prick pastry with a fork a few times.
  3. Spread half of the cashew-bean mixture over the bottom of the tart, then layer artichoke hearts and olives. Pour the rest of the mixture on top.
  4. Bake for 30-40 minutes at 400°F. Let stand for 5-10 minutes and drizzle with olive oil just before serving. Enjoy!


Zucchini Roll-ups with Herbed Goat Cheese and Olives

vegetarian zucchini herbed goat cheese rollups with olivesImagine you’re having guests over for dinner and you need a quick snack before the meal is ready…or you’re going to a party and you definitely want to bring something homemade, but it has to be easy…This is the perfect recipe for you. It is light, fresh, and perfect for spring. It looks classy, but takes zero effort. And in the spring and summer, you’ll likely have the ingredients on hand.

You can make these using a saute pan, but grilling the zucchini will really enhance the flavor and eye appeal.

You simply cut the zucchini into 1/2 inch thick slices, brush them with Healthy Harvest Greek Olive Oil, grill a few minutes on each side, add the goat cheese and olive mixture, roll ’em up, and voila!

Related: Read why Healthy Harvest Greek extra virgin olive oil is better

You could add your own favorite herb mixture to a plain chevre, but we took the easy road and used our local favorite Haystack Mountain goat cheese. You’ll find us next to them at the Boulder County Farmer’s Market starting April 1. We can’t wait! Local produce, friends, fresh air…What else could you ask for on a Saturday?

So grab these 3 simple ingredients at your next local market (See our Market Calendar) and let us know how these Zucchini Roll-ups with Herbed Goat Cheese and Olives turned out!

Click here to buy your raw, fermented Greek Koutsourelia Olives for this recipe.

Zucchini Roll-ups with Herbed Goat Cheese and Olives
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Quick and easy vegetarian appetizer that looks fancy but takes zero effort.
Recipe type: Appetizer, Vegetarian
Serves: 8-10 rolls
  • 1 very large or 3 small zucchini
  • Healthy Harvest Greek olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 3½ oz. herbed goat cheese (We love local Haystack!)
  • 1½ oz. (about 7 or 8) kalamata olives, finely chopped
  1. Preheat grill to high heat or saute pan to medium-high.
  2. Slice a strip lengthwise from the zucchini to expose the inside of the vegetable. Discard or reserve for another use. Cut the 2 ends from the zucchini to make straight edges. Cut the zucchini lengthwise into ½-inch strips.
  3. Brush both sides of the zucchini pieces liberally with Healthy Harvest Greek olive oil. Season well with salt and freshly ground black pepper. Lay the zucchini pieces on the grill at a 45-degree angle (for more attractive grill marks). Cook until the zucchini is very tender, but not mushy, about 3 minutes per side.
  4. Remove zucchini from the grill and drape over cooling rack.
  5. Place goat cheese in a medium bowl. Stir olives into the goat cheese.
  6. Spread a layer of the goat cheese mixture onto one side of each zucchini piece. Gently roll each piece of zucchini. Serve.


Savory Lentil Pancakes with Olives

lentil, vegetarian recipe, gluten free

A handful of Healthy Harvest’s Greek koutsourelia olives make a great snack on their own, but adding just a few to a recipe can completely transform its flavor, making it exceptional. Plus, they’ll add a boost of healthy fats and antioxidants.

Related: Read what makes our olive unique here

I love making veggie patties. You might have seen my Spicy Lentil Veggie Burgers last summer. It’s so easy to mix together the ingredients, then leave the bowl in the fridge until you’re ready to fry them. I’ve made a ton of different varieties, but these Savory Lentil Pancakes with Olives are by far my favorite. They are great for breakfast, lunch, or dinner depending on what you pair them with.  I ate them with a side of sautéed swiss chard and loved it, but I think they would be OUTTA THIS WORLD with some Cucumber Yogurt Sauce, so I’ll have to update next time I make them.

vegetarian recipe, vegan, gluten free

This time around, I used red lentils, rinsing them, then boiling for 15 minutes. Then, I drained the cooked lentils as much as I could before adding them to a bowl with the rest of the ingredients.

Here’s where it gets fun. You mash everything together. Now, you can do this with a boring old fork, or dig right in with your hands. The mix should be a batter-like consistency. If it’s too wet to form into patties, simply mix in a little more almond flour.

This recipe is great, because it’s easily adaptable for vegans, people with gluten sensitivities, and everyone else. I used nutritional yeast, almond flour, and rice flour to help bind the mixture, but you could substitute an egg and/or breadcrumbs if you wish. (See recipe for details.)

After the mixture is well incorporated, heat a pan or griddle to just below medium-high, add a tablespoon of Healthy Harvest Greek extra virgin olive oil, and fry until golden brown as you would any other pancake.

Related: UC-Davis Find 86% of US Olive Oil Doesn’t Meet Standards

The key is to not touch or flip the cake until it’s nice and golden, so they don’t fall apart. Top with fresh herbs, a sprinkle of paprika, a couple olives, and a wedge of lemon, and voila, you have a crispy, savory, flavor-filled hashbrown of sorts that’s really good for you!

This could be a great meatless recipe to try during your lenten celebrations this spring. Comment below to let me know what you paired it with our share your pics on Instagram and tag @healthyharvests #eatrealfood
vegetarian recipe lentils gluten free vegan

Savory Lentil Pancakes with Olives
Serves: 8 pancakes
  • 1 cup red lentils, rinsed and hard pieces removed
  • 1 bunch parsley, chopped
  • 1 medium onion, diced
  • 2 cloves garlic
  • 2 Tbsps ground flax seeds + 3 Tbsps water (or one large egg)
  • 4 Tbsps nutritional yeast
  • ½ cup sliced Healthy Harvest black olives
  • ⅓ cup almond flour
  • ⅓ cup rice flour (or replace both flours with ⅔ cup breadcrumbs)
  • ¼ tsp paprika
  • ¼ tsp turmeric
  • sea salt and ground pepper, to taste
  • Healthy Harvest Greek extra virgin oil, for frying
  1. Mix the ground flax and water in a small bowl and set aside for 5 minutes to thicken.
  2. Add lentils in a pot and cover them with water. From the moment they start boiling, let them boil for about 15 minutes and then remove from heat.
  3. Strain the lentils very well and put them in a large bowl. Start mashing them a little, using a fork.
  4. Add the rest of the ingredients, except oil.
  5. Using a fork, or your hands, start mixing the composition. It has to be sticky and easy to shape. If it’s not just add more almond flour/breadcrumbs until it has a dough-like consistency.
  6. Heat a pan with oil. Form a ball and use a spatula to flatten into a pancake on the frying pan and let it fry about 2 minutes on each side.



Jaime’s Classic Jambalaya

Ah, Mardi Gras. I’ve always had a special affinity for Fat Tuesday. Maybe it’s because I was born in Louisiana (although Shreveport is hardly cajun country), maybe it’s because in the belly of winter I’m just looking for reason to celebrate, or maybe, most likely, I love a holiday so closely connected to food that it has Fat right in the name.

In preparation, I start listing off more cajun dishes I want to make thanBubba in Forrest Gump…shrimp gumbo, cajun shrimp pasta, shrimp etouffee, shrimp po’boy…

But somehow, my year round cajun go-to always ends up being jambalaya. This year, I persuaded my friend Jaime, owner of Mamalo’s Cajun Kitchen in Frederick, CO, into sharing her recipe.

“This is why cajun food is love. It all takes time. You can’t rush it.”

Born in Lafayette, Louisiana, Jaime has a food science degree, a catering background, and a whole lotta hospitality. One of my fondest memories is
the time she flew in 200 pounds of live crawfish from Louisiana to Colorado just to throw an authentic crawfish boil, an all day affair in the backyard with food and friends. And beignets. Yum.

Striking a creepy pose with my crawly friends.

Among her friends, Jaime is known as the Jambalaya Queen. So I spent a Saturday in the kitchen cooking up a classic version of jambalaya whilst drinking Cajun Bloody Mary’s with garlic olives.

I missed the shrimp boil rim in this photo!

She started off by seasoning chicken thighs (dark meat, my kinda girl!)with homemade cajun rub and tossing them in a heavy-bottomed pot heated with Healthy Harvest Greek Olive Oil just until browned, not cooked through, then removes them to a plate.

Read why Healthy Harvest Greek adds so much flavor to your meals

Then, she added onions, part of the cajun Holy Trinity – celery, onion, and bell peppers – to the pot. One of the first secrets she let me in on is to saute the onions nice and slow until they’re browned. It’s key to the traditional brown color and rich, deep flavor. “This is why cajun food is love. It all takes time. You can’t rush it,” she explains. You can add in a little stock to keep the onions from burning or sticking. While the onions are browning, she slices the chicken into fork-sized pieces.

After the onions are nice and browned, she adds in the bell peppers, celery and garlic, along with the chicken and sausage to cook. Once the meat is cooked through, she adds long grain white rice and tops with homemade stock.

She adds more seasoning to taste, covers the pot, and gives me this advice. “Once the lid is on, bring the pot to a boil, turn the heat to low, then DON’T TOUCH IT.  If you have the heat too high, the rice will burn to the bottom, so turn it to low, and let it take all the time it needs, which is about 30-40 minutes. You don’t want to check on it, stir it, nothing, because the magic is in the steam. All the cooking power is gone if you open the lid.”

Once cooked, serve in heaping bowls, and toss with green onions. This recipe serves a crowd, so call up your friends and let the good times roll!

Jaime's Classic Jambalaya
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A Cajun classic! Chicken and sausage, veggies, rice and stock make a hearty one pot meal.
Recipe type: Main Course
Cuisine: Cajun
Serves: Serves 8-10
  • 3 medium white onions, diced
  • 3 stalks celery, diced
  • 1 bell pepper, diced
  • 4-5 cloves garlic, minced
  • 2 tbsp Healthy Harvest Greek extra virgin olive oil
  • 4 chicken thighs
  • 1 lb andouille sausage or Louisiana links
  • 1.5 cup long grain white rice
  • 3 cups chicken or veggie broth
  • salt and pepper
  • Cajun seasoning
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 3 tbsp paprika
  • 1 tbsp oregano
  • 1 tbsp cayenne
  • 2 tbsp salt
  1. Heat olive oil in heavy bottomed pot.
  2. Season chicken and add to pot. Cook until browned. Remove to a plate.
  3. Add onions to pot and cook over medium-low until browned. Don't rush!
  4. Once onions are browned, add garlic, peppers, and celery. Stir. Add in chicken and sausage and heat until cooked through.
  5. Add rice, stock, and season to taste.
  6. Add lid and bring to a boil. Once boiling, turn heat to low and cook for 30-40 minutes. Do not touch until you are ready to serve.
  7. Garnish with green onions.





One Pan Moraccan-inspired Lemon Olive Chicken

Ah, one pan. Music to my ears. It seems I have made it my life’s mission to show people that cooking healthfully is not some huge, unattainable chore. I love finding and creating recipes that come together quickly, have easy-to-find ingredients, and don’t use every dish in the house to make.

So, I was intrigued when I found this One Pan Moroccan Chicken from A Communal Table. I made a few adaptations and shared my version below.

This dish starts with brining the chicken in our Lemon Garlic dressing, then adds rich depth of flavor from sautéing onions in spices such as ginger, cumin, paprika, cinnamon, and turmeric, long known for their healing properties. The warming spices are grounding for wintertime and make a delicious sauce (no seriously, I licked the pan it was so good) that is best soaked up with rice.

Related: Using Healthy Harvest Greek adds a ton of health benefits to your dish!

This dish would make the perfect Valentine’s Day main course. It is quick and easy, yet tastes exotic and looks beautiful. And best of all it won’t stress you out!

Then, after dinner, cleanse your palette with this Love is in the Air Lime-Mint Fizz cocktail before things heat up.

One Pan Lemon Olive Chicken
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Serves: 2-4 servings
  • ½ cup Healthy Harvest lemon garlic dressing (or green olive brine)
  • ½ lemon, thinly sliced
  • 2 Tablespoons Healthy Harvest extra virgin olive oil
  • 4 medium sized organic chicken thighs (any cut will do, but dark meat adds amazing flavor)
  • ½ teaspoon salt
  • 2 medium yellow onions, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • ¼ teaspoon turmeric
  • ½ teaspoon cinnamon
  • ½ cup water
  • ¾ cup Healthy Harvest green olives
  • 1 Tablespoon fresh lemon juice
  • 2 Tablespoons fresh parsley, chopped
  1. Marinade chicken breasts in Lemon Garlic dressing if desired. This is optional but will help keep the chicken juicy and flavorful. We prefer skin on for the incredible flavor it adds.
  2. Heat a large saute pan with a lid over medium high heat. Add the lemon slices and cook until slices are caramelized. About 3 minutes. Remove the lemon slices and reserve.
  3. Heat 1 Tablespoon of olive oil over medium heat, and add the chicken, skin side down.
  4. Cook for 3- 5 minutes until chicken is browned. If chicken releases easily from the pan, it's ready to turn. Turn chicken and cook until remaining side is browned. Remove chicken to a plate and set aside.
  5. Add remaining 1 Tablespoon of olive oil to the pan. Add the onions and cook, stirring frequently, until the onions are soft and translucent.
  6. Add the garlic, ginger, paprika, cumin and turmeric, and cinnamon. Stir for about 1 minute.
  7. Add the water and stir, scraping up the brown bits on the pan.
  8. Add the chicken pieces back to the pan. Bring the mixture to a boil.
  9. Reduce the heat, cover and simmer for 15 minutes, or until chicken is cooked through.
  10. Remove the lid and add the olives and fresh lemon juice.
  11. Serve over couscous or rice.
  12. Garnish with the lemon slices and fresh parsley.

So, with one-pan cleanup and most likely ingredients on hand, what have you got to lose?

Remembering Greece: How We Found Our Calling

People ask us every week, “How did you get into this business anyways?” or “How did you even meet a family in Greece?

How It All Started

Ten years ago, while at a farmer’s market in Missouri, a Greek family browsed Karl’s organic vegetable booth, Healthy Harvest. After delighting in the taste of his produce, the families developed a lasting relationship, and a few months later, Karl planned his first trip to Sparta during harvest season.

Arriving in January, Karl visited several fourth-generation estates nestled in the foothills near Mount Parnon. Grapevines and solar water tanks dotted the roofs of each home and rows and rows of 160-year-old olive trees lined the orchards, branches heavy with plump, ripe koutsourelia olives.

jake in greek olive orchard

Aging farmers carefully picked the fruit by hand, their fingers gnarled from decades of painstaking cultivation.  Picking by hand rather than using machines means the olives are always perfectly ripe and never bruised when pressed, which produces the best flavor. Following in the footsteps of their ancestors, these families use traditional organic methods and not synthetic fertilizers, pesticides, or herbicides.

Karl, olives, greece
Karl with a handful of ripe olives

After picking, they immediately transported the olives to the local spigot to be washed and pressed. Since the farms are too small to export any oil on their own, they formed a cooperative. Combining thousands of years of wisdom with a state-of-the-art press, the co-op cold pressed the olives using no heat, chemicals, or foreign oils. This process guarantees an extra low acidity, full, rich olive flavor and the best nutritional value. The oil then gets bottled to be consumed mostly in the homes of Spartans. The rest? Karl agreed to buy the remaining crop to sell here in the U.S. where most of us have never had the pleasure of tasting a fresh, pure, unadulterated olive oil.

Jake touring the press

As a guest in the valley, co-op member families welcomed Karl into their home. Although money was scarce, pride remained plentiful – each person expressed deep satisfaction in continuing the tradition of sustainably tending the land to nourish their families for generations. Embodying true hospitality, every family graciously offered coffee and a bite to eat. Simple organic ingredients, exquisite flavor.

Just last year, Karl’s son Jake, visited so that he, too, might spend time on the farms strengthening relationships, attesting to the quality, and developing a deeper appreciation for the time-honored tradition of making superior olive oil.

Jake stands in front of barrels of olives

Having been to the source, tasted the purity, and reviewed independent lab reports verifying its authenticity, Healthy Harvest has built its reputation on trust and transparency, educating market-goers on the fraud in the olive oil industry and how to look for the absolute best.

What’s next?

The search for the best never stops, and next year Karl will be visiting the 203-year-old estate in Tuscany, Italy where our newest olive oil, True Tuscan, is produced. Made from rare olives rich in robust, peppery flavor, it is truly a treat to see our friends faces light up when they taste it for the first time. We look forward to sharing tales from Tuscany in Spring.