Creamy, spicy, healthy, and easy-to-make pasta! Even my meat-eating husband says this is one of the few pasta dishes he feels full and satisfied with without needing a protein.  SPICY GREEN PASTA Active Time: 15 Minutes Start to Eat: 1 Hour Serves: 4 INTRODUCTION Creamy, spicy, healthy, and easy-to-make pasta! Even my meat-eating husband says this is one of the few pasta dishes he feels full and satisfied with without needing a protein. Make with fresh ingredients like tomatillos, jalapenos spinach, basil, and garlic, blended with some parmesan cheese and a touch of cream to balance it out...this is a quick but fulfilling weeknight dinner! Plus, it tastes great hot or cold for leftovers. And if you don't like spice, just take out the jalapeno and you still have a deliciously creamy pasta dish. Pasta la vista, baby INGREDIENTS 4 tomatillos 1 large jalapeno 2 tablespoons olive oil 2 tablespoons fresh lime juice 4 large garlic cloves About 1/2 cup of fresh basil (roughly 10 leaves) One small shallot 1 large handful of spinach (about 1 heaping cup) 1 teaspoon salt 1 teaspoon pepper 2 tablespoons salted butter 1/4 cup heavy cream 12 oz. of pasta (usually make the whole 16 oz. box then eyeball how much pasta/sauce ratio I want that day!) 1 1/2 cups reserved pasta water (or more) 1/2 cup freshly grated parmesan INSTRUCTIONS First, preheat oven to 450 degrees. Place tomatillos and jalapeno on baking tray or dish and roast for 25 minutes. While that's roasting, let's cook the pasta! Boil a large pot of salted water and cook your desired pasta for about 2 minutes under the recommended cooking time. I used a large fusilli pasta but if you don't have that, I would recommend a pasta with a lot of nooks and crannies in order to sop up the delicious sauce, like rotini, or cavatappi. Reserve at least 1 cup of pasta water when you drain it! Let's start the sauce! Add the following to a blender: roasted tomatillos and jalapeno, olive oil, lime juice, garlic, basil, shallot, spinach, salt, pepper, and about 1/3 cup of the pasta water. Blend until smooth, about 1 minute. Heat butter in a large, deep skillet over medium heat. Add the sauce from the blender to the skillet and add about 1/2 more pasta water and the heavy cream. Cook for about 5 minutes until the sauce thickens a bit, then add the pasta and the parmesan, store to completely coat the pasta. Add salt and pepper to taste (I usually add about 1/2 teaspoon more of each). If it gets too thick, add more pasta water to your desired thickness. Serve now while it's hot! Or you can let it sit a bit to allow it to thicken. BON APPETIT! BACK TO SALTY

Food Photography, Food Inspiration, Recipe Innovation. Just a woman in a ill-lit Los Angeles apartment sharing her love for food with those who want to try some new things! ABOUT ME Hi, I'm Elise Wine (yes, that's my real last name)! I currently live in Los Angeles, but grew up in Boston and was born in France. I share a cozy 2-bedroom apartment with my husband, where the kitchen may be poorly lit, and the stove is electric, but that doesn’t stop me from creating and capturing delicious meals and baked goods. My wonderful husband is my handy dandy food taster and I don't think he's mad about it. As a self-taught and mom-taught cook, my love for food and its diverse cultural roots runs deep. My mom’s work took her to places like Hong Kong, France, Portugal, and Thailand, introducing me to a world of flavors at a young age. Every time she returned, we’d experiment in the kitchen, recreating the dishes she fell in love with in each country. That sparked my love and passion for flavor and variety in food. I believe that life is too short not to explore strange, delicious, and flavorful foods. Food is more than just sustenance; it’s a universal language that brings love, laughter, and lasting memories. Some of my fondest memories revolve around food, from learning to roll sushi with my mom (and her endless patience) to enjoying my grandma’s special “yellow rice” during the holidays—turns out it was just saffron, but how was I supposed to know that?! Whether it’s our family’s annual New Year’s Eve sushi night out or trying out a new recipe, food has always been at the heart of my most cherished moments. I’m thrilled to share my culinary creations and food photography with you so you can get inspired and create memories with your loved ones. Here at Loyal Olive Oil, you’ll find inspired recipes that reflect my love for bold flavors, creative presentation, and the joy that food brings. Fun Facts: I love plain cold pasta straight from the fridge. I've been making my own sushi since I was 10. I love all things Harry Potter and Lord of the Rings. I love playing video games. Yes, my last name is really Wine, and yes, I do love wine! I snort when I laugh, and I cook whenever I’m bored, angry, sad, happy, or just plain hungry—so let’s just say I cook a lot. Welcome to Loyal Olive Oil, where food, photography, and flavor come together. BON APPÉTIT! ABOUT MAUI We rescued a puppy in the summer of 2020 and named him MAUI. We named him Maui because he was wandering around the beach when he was found and he has some awesome features that make him look Hawaiian (in our opinion). Also, we love Pixar movies and are obsessed with Moana. He is a goofball and loves being around when I am cooking and photographing all of the goodies. He is a mixed breed for sure. He is mostly Chihuahua with some Toy Fox Terrier and a whole bunch of other breeds. We love him bunches and he's a model for sure so you will probably be seeing a lot of him in future photos! His favorite foods are Beef, Salmon, Shrimp, Broccoli, yogurt, and cheese! ABOUT US Matt and I have been together since 2011 - Woah! We met when we were both 20 working a summer job at a movie theater. This was in a small town between our two home towns in Massachusetts. Our parent's houses being so close together makes holidays a breeze since our families are just two towns apart. We share a huge passion for movies—so much so that we host an Oscar party every year and aim to see a new movie every week. We’re both absolutely in love with The Lord of the Rings series (seriously, the best movies ever made). We also enjoy staying active, whether it’s going on walks, hikes, or spending time at the beach (our first date was on a beach, after all). Our college years took us to different schools in Boston. I pursued Theater at Suffolk (still asking myself, what was I thinking?!), while Matt went to MassArt for Animation, and he’s crushing it! After four years, we moved in together into a small Brighton, MA apartment with a horrendous kitchen. We met some awesome people, had amazing times, and navigated a few crazy work experiences. But after three years, we decided to take a leap and move all the way to Los Angeles. When we arrived in LA, I had never been to California until I stepped off the plane. I was so nervous, but we’ve truly fallen in love with life here. That said, I miss my friends and family back east like crazy. In the summer of 2020, Matt and I had a trip planned to San Diego, one of our all-time favorite places, especially Ocean Beach (OB). That’s where he proposed! Everyone says this, but it truly was amazing—I cried a lot. That same week, we adopted our fur baby, Maui! So, while 2020 was challenging for many reasons, it also turned out to be one of the best years of my life. In the fall of 2021, we got married!!! Planning a wedding during a pandemic was no picnic, but honestly? It was a year filled with unforgettable memories, and I got to spend extra time with friends and family that I might not have had otherwise. September 18, 2021, was one of the best days of my life. Matt is the most incredible human, and I’m seriously one lucky lady. I walked down the aisle to the epic Jurassic Park Theme, and our first dance song was “You’ve Got a Friend in Me” from Toy Story. What did we have to eat did you ask? We kept it true to us. Our favorite sub shop, Monica’s Mercato in Boston, catered about 100 Italian subs, and The Rusty Can, a fantastic BBQ joint, provided brisket, pulled pork, and mac and cheese. For dessert, we indulged in my all-time favorite Boston doughnuts from Union Square Donuts. Oh boy, was it amazingly delicious! So there you have it, a little about Elise, Matt, and Maui! We’re just a couple of movie-loving, food-obsessed, adventure-seeking souls enjoying life in Los Angeles with our adorable pup. LET'S CHAT! Send Thanks for contacting me!

This healthy turkey chili is made with lean ground turkey, kidney beans, garlic, veggies, and full of chili flavor. This version is simply delicious and perfectly spiced! You make it on the stove top or in a slow cooker. TURKEY CHILI Active Time: 30 Minutes Start to Eat: 1 Hour and 15 Minutes Serves: 6-8 INTRODUCTION This turkey chili is easy and full of flavor. It's perfect for a weeknight meal or a warming winter dish. This healthy turkey chili is made with lean ground turkey, kidney beans, garlic, veggies, and full of chili flavor. This version is simply delicious and perfectly spiced! You make it on the stovetop or in a slow cooker. I'm just straight chillin' INGREDIENTS 3 tablespoons paprika 3 tablespoons Ancho chili powder 3 tablespoons. oregano 2 tablespoons cumin 2 tablespoons salt 1.5 tablespoon pepper 3 tablespoons olive oil ½ red pepper, chopped ½ yellow pepper, chopped 1 medium yellow onion, chopped 2 jalapenos (or serranos for extra spice), finely chopped 5 garlic cloves, finely chopped or minced 2 lbs ground turkey preferably 93% lean 2 cups chicken broth or stock 2 14.5 ounce cans diced tomatoes 1 6-ounce can tomato paste 2 15-ounce cans of beans (I like tri-blend - kidney, pinto, and black) Optional Toppings: Sour cream OR avocado spread Grated cheddar cheese Chopped scallion Fresh cilantro Pickled jalapenos INSTRUCTIONS In a small bowl, combine paprika, chili powder, oregano, cumin, salt, and pepper. In a large pot, add olive oil, saute onions and peppers over medium-high heat until soft but not burnt (about 7 minutes). Add jalapenos and garlic, saute for another minute. Add the turkey and saute until mostly browned. Add spice blend and stir until combined. Add broth, diced tomato cans with juices, tomato paste, and beans (without juices) to the pot bring to a boil. Reduce heat and simmer until chili thickens and flavors blend stirring occasionally for about 45 minutes. Ladle into bowls. Add the toppings as desired. BON APPETIT! BACK TO SALTY