Crunchy Harissa Lemon Pickled Vegetables
Ingredients 1 quart mixed chopped vegetables- romanesco, carrots, fennel, celery, radishes, purple onion ¾ cup champagne or sherry vinegar (available in our store) ¾ Ultra premium olive oil (available in our store) 1 jar Moroccan Preserved Meyer Lemon Paste (available in our store) 2 tablespoons Harissa Spice (available in our store) 1 tablespoon Honey (available in our store) Instructions Combine all ingredients in a large bowl and stir to combine. Transfer the mixture to an airtight jar and allow to sit 8-24 hours at room temperature. The vegetables will release water as they pickle so if the liquid doesn’t cover …
Crunchy Harissa Lemon Pickled Vegetables
Ingredients 1 quart mixed chopped vegetables- romanesco, carrots, fennel, celery, radishes, purple onion ¾ cup champagne or sherry vinegar (available in our store) ¾ Ultra premium olive oil (available in our store) 1 jar Moroccan Preserved Meyer Lemon Paste (available in our store) 2 tablespoons Harissa Spice (available in our store) 1 tablespoon Honey (available in our store) Instructions Combine all ingredients in a large bowl and stir to combine. Transfer the mixture to an airtight jar and allow to sit 8-24 hours at room temperature. The vegetables will release water as they pickle so if the liquid doesn’t cover …
Orange Tarragon Halibut with Honey
Ingredients 4 – 6 oz halibut fillets 2 tablespoons honey 4 tablespoons Orange Tarragon Compound Butter (see recipe below) Lemon or orange slices for garnish Salt Instructions Preheat the oven to 400 degrees.Prepare four pieces of parchment, one for each piece of fish.Working on a large sheet pan, place one piece of fish on each piece of parchment, top with 1 1/2 teaspoons of honey and 1 tablespoon of the compound butter. Seal the parchment packets and slide the baking sheet into the oven.Cook 12-14 minutes until the packets have ballooned up and you can hear the juices sizzling inside. …
Orange Tarragon Halibut with Honey
Ingredients 4 – 6 oz halibut fillets 2 tablespoons honey 4 tablespoons Orange Tarragon Compound Butter (see recipe below) Lemon or orange slices for garnish Salt Instructions Preheat the oven to 400 degrees.Prepare four pieces of parchment, one for each piece of fish.Working on a large sheet pan, place one piece of fish on each piece of parchment, top with 1 1/2 teaspoons of honey and 1 tablespoon of the compound butter. Seal the parchment packets and slide the baking sheet into the oven.Cook 12-14 minutes until the packets have ballooned up and you can hear the juices sizzling inside. …
Refreshing Seltzer Waters
Beat the heat this summer with a refreshing and crisp beverage. Simply pour the seltzer water of your choice over ice and mix with your favorite white balsamic vinegar for a great (and low calorie) treat!
Refreshing Seltzer Waters
Beat the heat this summer with a refreshing and crisp beverage. Simply pour the seltzer water of your choice over ice and mix with your favorite white balsamic vinegar for a great (and low calorie) treat!
Easy Summer Salad
Looking for a ridiculously easy summer salad? Try fresh cut cucumbers drizzled with Dill Infused Olive Oil and sprinkled with sea salt. Perfect as a side dish at a picnic or at an afternoon barbecue. Incredibly refreshing and truly delicious.
Easy Summer Salad
Looking for a ridiculously easy summer salad? Try fresh cut cucumbers drizzled with Dill Infused Olive Oil and sprinkled with sea salt. Perfect as a side dish at a picnic or at an afternoon barbecue. Incredibly refreshing and truly delicious.
Balsamic Cured Beef Jerky
Ingredients 2 pounds beef round steak, cut into very thin strips across the grain 1/4 cup soy sauce 3 Tablespoons Traditional Balsamic 2 Tablespoons natural liquid smoke 2 Teaspoons salt 1 teaspoon ground black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon hot red chili flakes (optional) Directions Place beef strips in the bottom of a large bowl and add soy sauce, balsamic, liquid smoke, salt, pepper, garlic powder, onion powder, and red chili flakes (if using). Mix to assure the meat is evenly coated and cover and marinate in the refrigerator for 8 hours or overnight. …
Balsamic Cured Beef Jerky
Ingredients 2 pounds beef round steak, cut into very thin strips across the grain 1/4 cup soy sauce 3 Tablespoons Traditional Balsamic 2 Tablespoons natural liquid smoke 2 Teaspoons salt 1 teaspoon ground black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon hot red chili flakes (optional) Directions Place beef strips in the bottom of a large bowl and add soy sauce, balsamic, liquid smoke, salt, pepper, garlic powder, onion powder, and red chili flakes (if using). Mix to assure the meat is evenly coated and cover and marinate in the refrigerator for 8 hours or overnight. …
Mandarin Fused Olive Oil Granola
Ingredients 3 cups oats 1 cup chopped nuts (almonds & pecans) 1/2 cup pumpkin seeds & sunflower seeds 1/2 cup honey 1/4 cup traditional balsamic 1 tsp salt 1/4 cup Fused Mandarin Olive Oil Directions: Toss all in a bowl to mix ingredients well and bake on a cookie sheet at 300F for 40 minutes, stirring occasionally.
Mandarin Fused Olive Oil Granola
Ingredients 3 cups oats 1 cup chopped nuts (almonds & pecans) 1/2 cup pumpkin seeds & sunflower seeds 1/2 cup honey 1/4 cup traditional balsamic 1 tsp salt 1/4 cup Fused Mandarin Olive Oil Directions: Toss all in a bowl to mix ingredients well and bake on a cookie sheet at 300F for 40 minutes, stirring occasionally.
Blueberry Lemon Agrumato Olive Oil Sour Cream Bundt Cake
For The Cake 2 1/2 cups unbleached all purpose flour 1 cup granulated sugar 1 teaspoon salt 1 teaspoon baking soda 1 1/2 teaspoons baking powder 1/2 cup sour cream 2 large eggs 1/2 cup lemon agrumato olive oil + 1 tablespoon 1 teaspoon vanilla extract 1 teaspoon finely grated lemon zest 2 cups washed and dried blueberries (1/2 cup reserved) For the Simple Syrup Lemon Glazed Blueberries 1/2 cup granulated sugar 2 tablespoon fresh lemon Juice or the juice of 1 large lemon Directions Preheat the oven to 350 F. Grease an 8 cup bundt pan with lemon olive …
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Blueberry Lemon Agrumato Olive Oil Sour Cream Bundt Cake
For The Cake 2 1/2 cups unbleached all purpose flour 1 cup granulated sugar 1 teaspoon salt 1 teaspoon baking soda 1 1/2 teaspoons baking powder 1/2 cup sour cream 2 large eggs 1/2 cup lemon agrumato olive oil + 1 tablespoon 1 teaspoon vanilla extract 1 teaspoon finely grated lemon zest 2 cups washed and dried blueberries (1/2 cup reserved) For the Simple Syrup Lemon Glazed Blueberries 1/2 cup granulated sugar 2 tablespoon fresh lemon Juice or the juice of 1 large lemon Directions Preheat the oven to 350 F. Grease an 8 cup bundt pan with lemon olive …
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Roasted Butternut Squash Stacks With Sage Pumpkin Seed Pesto
For the Roasted Butternut Squash 1 medium butternut squash peeled, and cut in to 3″-4″ “sticks” no more than 1″ thick 2 tablespoons of intense UP Extra Virgin Olive Oil such as Picual, Arbequina, or Coratina 1 teaspoon sea salt freshly ground pepper Preheat the broiler or oven to 500 F. and adjust the rack to the the highest position in the oven. Toss the butternut squash with the olive oil and arrange the squash in a single layer on a shallow, lined baking sheet. Liberally season the squash with salt and pepper. Roast the squash for 10 minutes per …
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Roasted Butternut Squash Stacks With Sage Pumpkin Seed Pesto
For the Roasted Butternut Squash 1 medium butternut squash peeled, and cut in to 3″-4″ “sticks” no more than 1″ thick 2 tablespoons of intense UP Extra Virgin Olive Oil such as Picual, Arbequina, or Coratina 1 teaspoon sea salt freshly ground pepper Preheat the broiler or oven to 500 F. and adjust the rack to the the highest position in the oven. Toss the butternut squash with the olive oil and arrange the squash in a single layer on a shallow, lined baking sheet. Liberally season the squash with salt and pepper. Roast the squash for 10 minutes per …
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Chocolate Blood Orange Waffles
Ingredients: 1 1/2 cups whole wheat flour 3 tsp. Baking powder 1/2 tsp. salt 1/4 cup good quality cocoa powder 1/4 cup date sugar 1 cup plain yogurt 2 large eggs 4 Tbs. Blood Orange Agrumato Olive Oil Instructions: Preheat the waffle iron. Mix together to dry ingredients in a large bowl. Whisk the wet ingredients together in a separate bowl and add to the dry ingredients, mixing gently until no spots of dry ingredients are visible. Use batter immediately in a greased, preheated waffle iron. Serve warm waffles with fresh fruit or with topping off choice.
Chocolate Blood Orange Waffles
Ingredients: 1 1/2 cups whole wheat flour 3 tsp. Baking powder 1/2 tsp. salt 1/4 cup good quality cocoa powder 1/4 cup date sugar 1 cup plain yogurt 2 large eggs 4 Tbs. Blood Orange Agrumato Olive Oil Instructions: Preheat the waffle iron. Mix together to dry ingredients in a large bowl. Whisk the wet ingredients together in a separate bowl and add to the dry ingredients, mixing gently until no spots of dry ingredients are visible. Use batter immediately in a greased, preheated waffle iron. Serve warm waffles with fresh fruit or with topping off choice.
Chimichurri – The “Other Pesto”
Directions 1 cup firmly packed fresh flat-leaf parsley leaves 3 medium garlic cloves 3 tablespoons of packed fresh oregano leaves 1/3 cup UP Certified Extra Virgin Olive Oil 2 tablespoons champagne vinegar or red wine vinegar 1 teaspoon sea salt 1/8 teaspoon freshly ground black pepper 1/2 teaspoon red pepper flakes Ingredients Place all the ingredients into the bowl of a food processor. Process until finely chopped but stop short of making a fine paste. Scrape the chimichurri into a bowl and adjust the seasonings as desired. This can be served immediately but it benefits from being allowed to sit …
Chimichurri – The “Other Pesto”
Directions 1 cup firmly packed fresh flat-leaf parsley leaves 3 medium garlic cloves 3 tablespoons of packed fresh oregano leaves 1/3 cup UP Certified Extra Virgin Olive Oil 2 tablespoons champagne vinegar or red wine vinegar 1 teaspoon sea salt 1/8 teaspoon freshly ground black pepper 1/2 teaspoon red pepper flakes Ingredients Place all the ingredients into the bowl of a food processor. Process until finely chopped but stop short of making a fine paste. Scrape the chimichurri into a bowl and adjust the seasonings as desired. This can be served immediately but it benefits from being allowed to sit …
Summer Peach Caprese Salad with UP Frantoio Leccino
Ingredients 8 oz. good quality whole milk ricotta A large ripe peach, sliced in 1/4″ slices (8 slices) 1/4 cup fresh torn basil leaves 2 tablespoons Peach White Balsamic 2 tablespoons Frantoio-Leccino salt & pepper to taste Instructions Arrange the sliced peaches on a platter sandwiching one tablespoon of ricotta between the slices. Whisk the olive oil with the white balsamic vinegar and drizzle the peaches and ricotta with the dressing. Season with salt and pepper and scatter fresh basil leaves over the peaches.
Summer Peach Caprese Salad with UP Frantoio Leccino
Ingredients 8 oz. good quality whole milk ricotta A large ripe peach, sliced in 1/4″ slices (8 slices) 1/4 cup fresh torn basil leaves 2 tablespoons Peach White Balsamic 2 tablespoons Frantoio-Leccino salt & pepper to taste Instructions Arrange the sliced peaches on a platter sandwiching one tablespoon of ricotta between the slices. Whisk the olive oil with the white balsamic vinegar and drizzle the peaches and ricotta with the dressing. Season with salt and pepper and scatter fresh basil leaves over the peaches.
LEMON STUFFED OLIVE TAPENADE WITH UP FRANTOIO LECCINO
Ingredients: 1 – 20 oz. jar Delizia Brand Lemon Stuffed Olives 2 teaspoons brined capers, drained 1 large garlic clove, minced 1 tablespoon fresh dill, chopped 1 tablespoon champagne vinegar 1/4 cup fresh UP olive oil Instructions: Place all ingredients in a food processor and pulse until a coarse paste (or desired consistency). Can be made ahead and refrigerated for up to 5 days. Serve with crackers, pita, or grilled baguette. Additional serving suggestions include atop grilled fish, chicken, or as an accompaniment to a cheese board.
LEMON STUFFED OLIVE TAPENADE WITH UP FRANTOIO LECCINO
Ingredients: 1 – 20 oz. jar Delizia Brand Lemon Stuffed Olives 2 teaspoons brined capers, drained 1 large garlic clove, minced 1 tablespoon fresh dill, chopped 1 tablespoon champagne vinegar 1/4 cup fresh UP olive oil Instructions: Place all ingredients in a food processor and pulse until a coarse paste (or desired consistency). Can be made ahead and refrigerated for up to 5 days. Serve with crackers, pita, or grilled baguette. Additional serving suggestions include atop grilled fish, chicken, or as an accompaniment to a cheese board.
