
Delicious Apple Pecan Stuffing!
By Katie Shernan
on November 11, 2021

By Katie Shernan
on November 11, 2021
By Katie Shernan
on November 03, 2021
"I'll bring a side dish!"
Have you ever told someone you'll bring the side dish to a gathering then realize you have no idea what you're going to make?
We got your back!
This classic mashed potato recipe is enhanced with Gremolata EVOO and Bacon EVOO
By Katie Shernan
on November 03, 2021
By Katie Shernan
on September 17, 2021
Is there anything better than a bowl of warm chili after a day full of fun fall activities?
It's absolutely amazing how putting together a bunch of common ingredients can come out tasting so delicious...tis the case with chili!
Looking to add a little variety to your chili? All it takes is two additional ingredients - Chipotle EVOO and Chocolate di Torino Balsamic Vinegar. A 60ml bottle of each is all you need to add extra flavor to your chili. The recipe for this delicious spin on Turkey Chili is below (if you right click on the recipe and save it you should be able to print it for future reference.)
Happy fall and enjoy!
By Liz Strauss
on November 20, 2020
Imagine the ultimate soup of the season, stocked with vegetables, rich flavor, and our favorite, EVOO. Stay warm and cozy with this Soupe au Pistou recipe, perfect for the cooler evenings with your family!
Recipe and photography by Christopher Kimball's Milk Street
8 oz dried pinto beans
kosher salt and ground black pepper
1 pint cherry tomatoes
1 medium leek, white and light green parts only, quartered lengthwise and thinly sliced
1 medium head of garlic, top 1/3 of head cut off and discarded, plus 5 medium garlic cloves smashed and peeled
2 bay leaves
1 teaspoon dried thyme
1 oz fresh basil
1 oz parmesan, roughly chopped
3 tablespoons extra virgin olive oil, divided (we'd recommend either our Arbosana or Hojiblanca extra virgin olive oil!)
2 tablespoons pine nuts
4 oz small pasta, such as elbows
1 medium carrot, peeled and chopped into 1/2 inch pieces
1 small zucchini, chopped into 1/2 inch pieces
In a large bowl, combine the beans with 8 cups water and 1 tablespoon salt. Stir, then let soak at room temperature for at least 12 hours or up to 24 hours.
Drain the beans and add them to a large pot along with the tomatoes, leek, garlic head, bay, thyme and 9 cups water. Bring to a boil over medium-high, then reduce to medium and cook, uncovered, stirring occasionally and adjusting heat to maintain a simmer, until the beans are tender, 45-55 minutes.
Meanwhile, in a food processor, combine the basil, Parmesan, 2 tablespoons of oil, the garlic cloves, pine nuts and ½ teaspoon salt. Process until the mixture has a spreadable consistency, 30 to 60 seconds, scraping the bowl as needed. Transfer the pistou to a small bowl and set aside.
In a small saucepan over medium, head the remaining 1 tablespoon olive oil until shimmering, Add the pasta and cook, stirring often, until toasted, about 3 minutes. Remove from the heat and set aside.
To the beams, add the carrot, 4 teaspoons salt and ½ teaspoon pepper. Continue to cook, stirring occasionally, until the carrots are barely tender, 5 to 7 minutes. Stir in the toasted pasta and zucchini, then continue to cook until the pasta and zucchini are tender, 6 to 10 minutes.
Remove and discard the bay. Using tongs, remove the garlic head from the pot and squeeze the base of the head to release the cloves into the pot. Using the tongs, gently squeeze any tomatoes that are still whole so they burst. Taste the soup and season with salt and pepper. Ladle the soup into bowls. Swirl 1 tablespoon of pistou into each, serve with remaining pistou on the side.
Recipe and photography courtesy of Christopher Kimball's Milk Street
By Liz Strauss
on July 13, 2020
Slice the avocado in half and remove the seed.
Toast your bread of choice to your desired taste.
Lightly rub the surface of toast with the cut-side of the garlic clove.
Fork the avocado onto the toast's surface and mush until evenly spread.
Sprinkle with salt and pepper.
Squeeze a bit of lemon juice, drizzle some olive oil, and top with cilantro or parsley.
Serve immediately.
Not only do we highly recommend putting this unique spin on your avocado toast, but also giving our other recipes a try that utilize our high-quality olive oils.
The options are limitless. Give us a visit to give our olive oils a taste!
Editor's Note:
Have an extra half of avocado that you're not quite ready to use yet?
Try these Food Huggers, a silicone cover that can keep that avocado
fresh and ready to eat!
Recipe courtesy of Spend with Pennies
Photos by Liz Strauss
By Liz Strauss
on July 01, 2020
The 4th of July is quickly approaching and we can’t wait to show you this Blueberry Tomato Caprese recipe courtesy of Freutcake. With the combination of red, white, and blue ingredients, as well as our robust extra virgin olive oil and balsamic vinegar, this makes a perfect, last-minute addition to your celebration this weekend.
By Liz Strauss
on March 28, 2020
Not only do our EVOO's work great in marinades, sautéing, roasting and grilling, our oils are also known for their incredible health benefits:
Now that you know a bit about our EVOO, it’s time to see the oils work their magic! Between desserts, sauces, and entire entrées, there’s an endless number of opportunities for our oils. Check out these simple recipes to get started.
Recipe courtesy of America’s Test Kitchen
Photo by Charles Deluvio on Unsplash
Ingredients
1 ¾ cups (8 3/4 ounces) all-purpose flour
1 teaspoon baking powder
¾ teaspoon salt
3 large eggs
1 ¼ cups (8 3/4 ounces) plus 2 tablespoons sugar
¼ teaspoon grated lemon zest
¾ cup extra-virgin olive oil
¾ cup milk
Instructions
Recipe courtesy of The Guardian
Photo by engin akyurt on Unsplash
Serves 4
400g spaghetti
200ml extra virgin olive oil
3 garlic cloves, finely chopped
1 red chilli, finely chopped
A large handful of flat-leaf parsley, finely chopped
Salt
Instructions
Like what you see? Give our blog a visit to view even more recipes!
By Liz Strauss
on November 25, 2019
Here at Port Plums, we have over 65 different olive oils and vinegars.
Katie Shernan, Co Owner
Karen Shernan, Co Owner
Maggie Griffin, Store Manager & Social Media
Leighann Richards, Store Manager & Buyer
Liz Strauss, Content Writer & Sales Associate
Emily, Sales Associate
Eleni, Sales Associate
Shannon, Sales Associate
By Liz Strauss
on October 10, 2019
Our Butternut Squash and Pumpkin Seed Oils are back and better than ever! Thanks to WholeHeartedFoods, we have all there is to know about your new favorite Fall oils. Whether you’re interested in their health benefits, looking for ways to cook with them, or simply want to learn about a new oil, we got you!
One of Fall’s favorite foods is Butternut Squash, and we know its one of your favorites too. Now, just imagine it in oil-form! This hearty and buttery oil has a variety of uses: drizzle on a salad, roasted vegetables, even popcorn. The options are seriously endless.
The oil is also packed with Vitamin E and antioxidant beta carotene, making it extremely nutritious and a great addition to so many of your favorite Fall dishes. You can even swap it out for butter or any of our Extra Virgin Olive Oils.
If you’re a fan of hazelnut or walnut, it’s likely you’ll enjoy this rich and nutty oil. With its buttery texture, similar to that of the Butternut Squash Seed Oil, it pairs nicely with pasta, quinoa or potatoes. Do you happen to make your own apple cider vinaigrettes? WholeHeartedFoods also suggests replacing the olive oil in your recipe with this oil!
The Roasted Pumpkin Seed Oil is high in poly- and mono-unsaturated fats, as well as phytonutrients. With these benefits, it’s the perfectly nutritious substitute and addition to some of your most-cooked dishes.
One hint WholeHeartedFoods gives their customers is to use this as a finishing oil, rather than cooking with it, in order to preserve its quality and flavor. For those interested in foods with limited, or single ingredients, you just might love this stuff.
Interested in trying out probably the most autumnal oils you’ve ever heard of? We don’t blame you! Be sure to swing by soon to try these two oils that are essential to your cabinet this Fall.
Photos by Maggie Griffin
Show products here! Go to the 'Product display settings' section of the theme settings in your Admin area to set up the collection you want to show!
November 11, 2021
There is no reason to skimp on flavor during the holiday season. This Apple Pecan Stuffing recipe has so much...
November 03, 2021
"I'll bring a side dish!" Have you ever told someone you'll bring the side dish to a gathering then realize you...