California Olive Ranch Extra Virgin Olive Oil 100% California Description
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100% California
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Medium - Rich & Vibrant
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Cold-Pressed
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Non-GMO Project Verified
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Vegan
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Keto & Paleo Certified
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Kosher
Our flagship Extra Virgin Olive Oil pressed from olives grown exclusively in California! A staple in your kitchen, this extra virgin olive oil is well-rounded and versatile, with floral notes that accompany notes of fresh herbs, fruit and green grass. Recommended for virtually any application - marinades, sautéing, grilling, and even baking.
Free Of
GMOs, animal ingredients.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tbsp. (15 mL)
Servings per Container: 50
| Amount Per Serving | % Daily Value |
|
| Calories | 130 | |
|
| Total Fat | 14 g | 18% |
|
| Saturated Fat | 2 g | 10% |
|
| Trans Fat | 0 g | |
|
| Polyunsaturated Fat | 1.5 g | |
|
| Monounsaturated Fat | 11 g | |
|
| Sodium | 0 mg | 0% |
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| Total Carbohydrate | 0 g | 0% |
|
| Protein | 0 g | |
|
Other Ingredients: Extra virgin olive oil.
Natural sediment may occur.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Stuffed Butternut Squash With Beef & Broccoli
[vc_row][vc_column][vc_column_text]Nourish your body and your taste buds with this hearty stuffed butternut squash. Packed with essential vitamins, minerals and antioxidants, butternut squash is a nutritional powerhouse. This delightful dish features a savory filling of grass-fed ground beef, broccoli and aromatic spices. Dig into a delicious and healthy meal that's perfect for fall.
Stuffed Butternut Squash With Beef & Broccoli
- 2 butternut squash (or acorn squash, halved lengthwise, seeds scooped out)
- 1/2 tsp. Redmond Real Salt
- 1/2 tsp. black pepper
- 1 lb. grass-fed ground beef
- 1-2 Tbsp. olive oil (or avocado oil)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 cup broccoli florets (chopped into small pieces)
- 1/2 tsp. thyme
- 1/2 tsp. oregano
- 1 Tbsp. Redmond Real Salt Organic Season Salt
- 1/4 cup fresh parsley (chopped, plus more for garnish)
Optional
- 1/4 cup grated Parmesan (dairy-free cheese or nutritional yeast)
- Preheat oven to 400 degrees F.
- In baking dish, set squash, cut-side up and brush with olive oil, coating entire surface of flesh. Season with salt and pepper. Roast 35-40 minutes, or until flesh is tender when pierced with fork. Once done, remove from oven and let cool slightly.
- In large skillet over medium heat, heat 1 tablespoon oil, add onion and garlic, and sauté 3-4 minutes until softened.
- To skillet, add beef and cook until browned, about 5-7 minutes, breaking it up as it cooks.
- Stir in broccoli, thyme, oregano and season salt. Cook 4-5 minutes, until broccoli is tender.
- Once squash is cool enough to handle, scoop about 1/2-cup flesh from each squash half and add it to beef and broccoli mixture in skillet. Mix well to combine.
- Stuff squash generously with beef and broccoli mixture.
- Sprinkle grated Parmesan, dairy-free cheese or nutritional yeast, if using, on top of each squash.
- Return squash to oven to bake additional 10-15 minutes, until tops are golden and everything is heated through.
- Remove from oven and garnish with fresh parsley.
Pick up the ingredients you’ll need and place an order.
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