This simple, made from scratch, cake is flavored with honey and orange.  It goes perfect with a cup of tea or coffee.



Prep time: 25 minutes

Orange Honey Cake

Cook time: 45 minutes

Ingredients

•     1/2 cup white sugar
•     3/4 cup honey
•     1/2 cup STAR Extra Light Olive Oil
•     4 eggs
•     2 teaspoons grated orange zest
•     1 cup orange juice
•     2 1/2 cups all-purpose flour or gluten-free four
•     3 tsps baking powder
•     1/2 tsp baking soda
•     1/2 tsp salt
•     1 tsp ground cinnamon

Directions

1. Preheat oven to 350 degrees F.
2. Grease and flour a 9x13 inch pan or 2 loaf pans.
3. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
4. In a large bowl, combine sugar, honey, oil, eggs and orange zest. Beat in the flour mixture alternately with the orange juice, mixing just until incorporated. Pour batter into prepared pan.
5. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. 
6. Allow to cool 5 minutes then remove from pan.

As the days get shorter and colder nothing seems better than a stew.  This one is ready in under 30 minutes and is full of exotic flavors.  Serve over rice, pasta, quinoa or potatoes.

Servings: 6–8

Moroccan Stew with Chicken, Artichoke Hearts and Carrots

Ingredients

• 3 tbsps STAR Original Olive Oil
• 2 onions, chopped
• 6 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tbsp paprika
• 1 tsp turmeric
• 4 cups chicken broth
• 1 tsp finely grated lemon zest
• 2 1/2 pounds skinless, boneless chicken thighs or breasts, cut into bite size pieces
• 1 14.75 oz. jar Cara Mia Artichoke Hearts In Water, drained
• 1 pound carrots, peeled, sliced
• salt and black pepper as needed
• chopped flat-leaf parsley for garnish

Directions
Heat the olive oil in a large heavy pot over medium-high heat. Add onions and sauté until tender and starting to caramelize, about 8 minutes. Stir in garlic and next 3 ingredients and cook until fragrant, about 1 minute. Add chicken broth and lemon zest and bring to a boil. Reduce the heat to medium; stir in chicken and carrots; simmer until vegetables are tender and chicken is about cooked through, about 10 minutes then add the artichoke hearts and cook 2 more minutes. Season to taste with salt and pepper.

Spoon stew over rice, pasta or quinoa and garnish with parsley.

These muffins are ready in under 30 minutes, and are mildly sweet and moist!  We prefer using the fresh blueberries but frozen will do in a pinch.



Prep 10 mins

Olive Oil Blueberry Muffins

Cook 15 mins
Yield 18 muffins

Ingredients

• 1/4 cup + 2 Tbsp. STAR Extra Light Olive Oil
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 2 cups all-purpose flour
• 1⁄2 cup milk
• 2 1⁄2 cups fresh or frozen blueberries

Directions

Heat oven to 375° and line 18 regular-size muffin cups with baking cup liner.

In bowl, mix STAR Extra Light Olive Oil and sugar. Add eggs one at a time, beating after each. Then beat in vanilla, baking powder and salt. With spoon, fold in half of flour then half of milk into batter; repeat. Fold in blueberries.

Spoon into muffin cups and bake 15 to 20 minutes, until golden brown and springy to touch.