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Posted on Jul 26, 2015



2 TBSP MOOC Extra Virgin Olive Oil*
4 slices of crusty white or whole wheat Italian bread, cut into 1 1/2” cubes
In a medium skillet heat the olive oil over medium heat.
Add the bread cubes and cook, tossing frequently, until crisp and golden, 5-6 minutes.
Let cool completely, serve with soup or salad. Make a large batch to munch on.
Croutons can be made up to 2 days ahead and stored in an air tight container or plastic bag at room temperature.
*Use your favorite MOOC flavor infused olive oil or add your own...

Baked Balsamic Butternut Squash
Posted on Jul 26, 2015

Baked Balsamic Butternut Squash

2 lbs. of butternut or acorn squash, halved lengthwise, seeded, peeled, and cut into 1/4” thick slices.
3 TBSP MOOC Extra Virgin Olive Oil
Freshly Cracked Black Pepper to taste
MOOC Sea Salt to taste
3 TBSP MOOC Traditional Balsamic Vinegar

Preheat oven to 400. Oil a 13”x9”x2” baking dish.
Toss the squash with MOOC Extra Virgin Olive Oil and Sea Salt and pepper.
Arrange the squash slices in the baking dish, overlapping slightly.
Cover with foil and bake 40 minutes, until tender.
Add MOOC Traditional Balsamic Vinegar, toss the squash.
Bake another 10 minutes, or until the squash is...

Autumn Vegetable Soup
Posted on Jul 26, 2015

Autumn Vegetable Soup

1 large onion, chopped                                           1 small red bell pepper, chopped
2 TBSP MOOC Extra Virgin Olive Oil, plus more for drizzling
1 butternut or winter squash (about 2 lbs.), halved, seeded, and chopped (about 8 cups)
1 large waxy potato, such as Yukon Gold, peeled and chopped
1 cup chopped canned Italian or fresh tomatoes
4 cups vegetable or chicken broth, plus more as needed
MOOC Sea Salt                                                        Freshly ground pepper


In a large pot, cook the onion in olive oil over medium heat until tender and golden, about 10 minutes. Add the squash, potato, and...

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