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Herbes de Provence olive oil Popcorn

Photography Angie Norwood Browne I love making popcorn with olive oil, and parmesan. I added the Herbes de Provence by mistake. I meant to add a Tuscan Herb Blend. What a nice surprise the lavender and fennel added! Ingredients 1 c.

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Herbes de Provence olive oil Popcorn

Photography Angie Norwood Browne I love making popcorn with olive oil, and parmesan. I added the Herbes de Provence by mistake. I meant to add a Tuscan Herb Blend. What a nice surprise the lavender and fennel added! Ingredients 1 c.

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Marinated Grilled Tofu

Photography by Angie Norwood Browne Ingredients: 2T. lemon juice 2T. tamari 2 cloves garlic 1t. oregano 1t. thyme 1/4 c. olive oil Salt and pepper Marinate for 30 min to 1 hour. Heat a grill pan  to medium low heat

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Marinated Grilled Tofu

Photography by Angie Norwood Browne Ingredients: 2T. lemon juice 2T. tamari 2 cloves garlic 1t. oregano 1t. thyme 1/4 c. olive oil Salt and pepper Marinate for 30 min to 1 hour. Heat a grill pan  to medium low heat

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Roasted Sriracha Garbanzo Beans

    Photography by Angie Norwood Browne   Sriracha Garbanzo Beans 1 can garbanzo beans 1T. Sriracha salt ( I used Lucero’s) 1T. chili powder High end extra virgin olive oil (I used Lucero Frantoio) Preheat oven to 400 degrees.

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Roasted Sriracha Garbanzo Beans

    Photography by Angie Norwood Browne   Sriracha Garbanzo Beans 1 can garbanzo beans 1T. Sriracha salt ( I used Lucero’s) 1T. chili powder High end extra virgin olive oil (I used Lucero Frantoio) Preheat oven to 400 degrees.

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Lemon Rosemary Roasted Garbanzo Beans

Photography by Angie Norwood Browne Lemon and Rosemary roasted Garbanzo Beans 1 can garbanzo beans peeled and washed and dried 1 preserved lemon chopped into small pieces 1/4c. rosemary chopped flake sea salt high end extra virgin olive oil (

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Lemon Rosemary Roasted Garbanzo Beans

Photography by Angie Norwood Browne Lemon and Rosemary roasted Garbanzo Beans 1 can garbanzo beans peeled and washed and dried 1 preserved lemon chopped into small pieces 1/4c. rosemary chopped flake sea salt high end extra virgin olive oil (

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Persimmon Crostini

Photography by Angie Norwood Browne Persimmon Crostini is very easy! Top thinly sliced baguette toasts with soft goat cheese, thinly sliced persimmon and sprinkle with pomegranate seeds and watercress. Food Styling and recipe by Jean Galton

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Persimmon Crostini

Photography by Angie Norwood Browne Persimmon Crostini is very easy! Top thinly sliced baguette toasts with soft goat cheese, thinly sliced persimmon and sprinkle with pomegranate seeds and watercress. Food Styling and recipe by Jean Galton

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Bob’s Home-Cured Green Olives

My Husband and I were photographing in Corning California at Lucero Olive Oil’s orchards this fall. Bob Crane, the owner makes these incredible brined olives and he shared some with me. When I asked if I could pick and take

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Bob’s Home-Cured Green Olives

My Husband and I were photographing in Corning California at Lucero Olive Oil’s orchards this fall. Bob Crane, the owner makes these incredible brined olives and he shared some with me. When I asked if I could pick and take

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Spinach Hummus

Photography by Angie Norwood Browne Ingredients: 2 cans garbanzo beans 3 c. spinach 1t. cumin 3 cloves garlic 2T. tahini 1/4 c. olive oil Salt and pepper Put all ingredients in food processor and pulse chop until smooth and creamy.

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Spinach Hummus

Photography by Angie Norwood Browne Ingredients: 2 cans garbanzo beans 3 c. spinach 1t. cumin 3 cloves garlic 2T. tahini 1/4 c. olive oil Salt and pepper Put all ingredients in food processor and pulse chop until smooth and creamy.