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Walla, Walla, WA | 509-529-7537

Italian Stuffed Peppers


4 large red bell peppers
2 teaspoons UP extra virgin olive oil
1 pound ground chicken or turkey
2 teaspoons Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon kosher salt
¼ teaspoon red pepper flakes or up to ½ teaspoon if you like more spicy
1 can no salt added diced tomatoes with juices, 15 ounces
1 1/2 cups cooked brown rice farro, quinoa, cauliflower rice, or orzo (if using orzo, undercook it slightly)
1 cup shredded Mozzarella provolone (or a mix)
½ cup Parmesan divided
2 tablespoons chopped fresh basil


Preheat your oven to 375 degrees F. Lightly coat a 9×13-inch baking dish with nonstick spray. Slice the bell peppers in half from top to bottom. Remove the seeds and membranes then arrange cut side up in the prepared baking dish.

Heat the olive oil in a large, nonstick skillet over medium high heat. Add the chicken, Italian seasoning, garlic powder, salt, and red pepper flakes. Cook, breaking apart the meat, until the chicken is browned and cooked through, about 4 minutes. Drain off any excess liquid, then pour in the can of diced tomatoes and their juices. Let simmer for 1 minute.

Remove the pan from the heat. Stir in the rice (or farro) and ½ cup of the Mozzarella and ¼ cup of the parmesan. Mound the filling inside of the peppers, then top with the remaining cheeses.
Pour a bit of water into the pan with the peppers—just enough to barely cover the bottom of the pan. Bake uncovered for 30 to 35 minutes, until the peppers are tender and the cheese is melted. Top with fresh basil. Serve hot.

Yogurt Parfait with Olive Oil Granola


For the Granola

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 Ultra Premium Olive Oil

For the Parfait

16 oz of yogurt
Berries or other fresh fruit


For the Granola

Toss all in a bowl to mix ingredients well and bake on a cookie sheet at 300F for 40 minutes, stirring occasionally.

Assemble the Parfait

Take a glass or jar and begin by adding in a layer of granola at the bottom. Then add a layer of yogurt, followed by a layer of nuts and/or fresh fruit. Repeat these steps until the jar is full or bowl is full to your liking. Enjoy!

Homemade Chicken Pot Pie


For the Crust

2½ cups unbleached all-purpose flour
1 teaspoon salt
1 large egg, beaten (chilled)
⅔ cup olive oil, chilled for 1 hour prior to use
5 tablespoons ice cold water (1 tablespoon reserved)

For the Filling

2 tbsp UP Olive Oil
1 medium onion, finely chopped
3 garlic cloves, minced
2 large carrots, diced
1 cup frozen vegetable medley
1 cup diced potatoes (small cubes)
2 cups cooked chicken, shredded or diced
3 cups chicken broth
1/4 cup all-purpose flour
1/2 cup heavy cream or milk
1 tsp dried thyme
Salt and pepper to taste


For the Crust

Combine flour and salt in a large bowl or the bowl of a food processor. In a separate bowl, combine 4 tablespoons of ice-cold water with the chilled beaten egg and whisk to combine.

Pour in the olive oil but don’t mix it into the other liquids.

All at once, pour the liquids into the flour and salt mixture. Stir with a fork or pulse in the bowl of a food processor until a rough ball forms; add additional tablespoon(s) of ice cold water if necessary, until the dough begins to hold together. Do not overwork it. It’s totally fine if the dough is not totally cohesive.

Divide the dough into two equal balls. Cover with plastic wrap or place in an airtight container and let them rest in the fridge for at least 20 minutes.

For one pie crust, place the dough ball between two pieces of parchment paper and roll out to 12″ or enough to fit the pie plate.

Carefully peel off the top layer of parchment paper and invert the pie crust into a pie plate. Then gently peel the parchment paper off the dough.

Recipe makes enough for 2 – 12″ pie crusts which will fit a standard 9” pie plate.

For the Filling

In a large skillet, heat the EVOO over medium heat. Add onions and garlic, sautéing until translucent. Stir in the vegetable medley and potatoes. Cook for about 5 minutes, or until the vegetables begin to soften. Sprinkle the flour over the veggies, stirring to coat. This will help thicken the sauce.Slowly pour in the chicken broth, stirring constantly to prevent lumps from forming. Allow the mixture to come to a simmer and thicken slightly. Add in the cooked chicken, heavy cream (or milk), thyme, salt, and pepper. Stir to combine. Once everything is well combined, remove from heat and set aside.

Assembling the Pie

Preheat your oven to 375°F (190°C).
Place the first rolled-out dough into the bottom of your pie dish, pressing it gently against the sides and bottom. Pour the chicken filling into the pie crust. Place the second rolled-out dough over the filling, pressing the edges to seal. Make slits in the top to allow steam to escape.

Bake for 40-45 minutes, or until the crust is golden and the filling is bubbly. Remove from oven and let it cool for about 10 minutes before serving.

Creamy Homemade Hot Chocolate


3/4 cup white sugar, or to taste
1/3 cup unsweetened cocoa powder
1 pinch salt
1/3 cup boiling water
3 1/2 cups milk
3/4 teaspoon vanilla extract
1/2 cup half-and-half cream
2 Tbsp balsamic vinegar (espresso, dark chocolate, raspberry are all good choices)


Combine sugar, cocoa powder, and salt in a saucepan. Add boiling water and whisk until smooth. Bring mixture to a simmer, stirring continuously to prevent scorching, and cook for 2 minutes.

Stir in milk and heat until very hot without boiling. Remove from heat and add balsamic vinegar of your choosing.

Add cream to each mug to help cool cocoa to drinking temperature then divide hot cocoa between 4 mugs.

Serve while hot, and enjoy!

Holiday Cranberry and Orange Mimosas


Cranberry Juice
Orange Juice
Sparkling white wine or champagne of your choosing


In ice cube trays, freeze your cranberry and orange juice. Once these are completely frozen, and you’re ready to enjoy your cocktail, remove the trays from your freezer. Add a mix of the orange and cranberry frozen cubes to your glass. Pour your bubbles over the top, serve and enjoy.

Special Notes:

For a special treat add a sugar rim to each glass before filling and serving.

Add extra garnish and consider adding in whole cranberries or oranges to each drink.

Balsamic Roasted Root Vegetables

Recipe from North American Olive Oil Association

This roots-only recipe has a complex flavor profile with both savory and spicy elements. It works great as a side dish next to beef or game meats and can be adapted into a brunch-time staple with the addition of an egg or two on top.


1 rutabaga peeled and chopped into ½” cubes
1 turnip chopped into ½” cubes
1 medium-sized sweet potato chopped into ½” cubes
1 medium-sized yam chopped into ½” cubes
4 carrots peeled and chopped into ¼” rounds
1 yellow onion diced
6 cloves garlic minced
2 tablespoons grated ginger
4 tablespoons olive oil
3 tablespoons balsamic vinegar
2 teaspoons ground cumin
2 tsp dried oregano
1 teaspoon salt to taste


Preheat oven to 375° F.

Put all chopped veggies into a large, deep casserole dish (you may need a second dish).
Whisk together the olive oil, balsamic vinegar and grated ginger.

Pour over the vegetables and mix using a large wooden spoon.

Sprinkle the seasonings and sea salt over the veggies and mix again until everything is coated.
Bake 25 minutes and then remove casserole dish from oven to stir the vegetables well.

Increase heat to 415 degrees, place vegetables back in the oven and bake an additional 20 to 35 minutes until the roots are cooked through.

Remove from oven and serve.

Olive Oil Scrambled Eggs


1 tbsp. ultra-premium olive oil
2 tbsp. diced onion
1/2 c. cherry tomatoes (halved)
2 eggs – beaten
1/4 cup cheese (feta, cheddar, pepper jack )
1 tbsp fresh herbs (dill, parsley, basil, or chives)
more olive oil, cheese, and herbs for serving


Season eggs with salt and pepper then set aside. In a skillet (non-stick) sauce diced onion with the 2 tbsp of olive oil on medium heat, until onions are soft, but not browned. Add the cherry tomatoes and continue sautéing until soft. Add the beaten eggs to the skillet and use a spatula to cook the eggs, scraping the side of the pan towards the center (scrambling your egg). Cook until eggs are almost done and add in cheese, fresh herbs, and stir them in.

Remove from the heat, place them on a plate, top with extra cheese, herbs, and drizzle with olive oil. Enjoy! Add in a couple pieces or toast or grab a couple tortillas for breakfast tacos.

Roasted Bell Pepper Caprese


2 lbs bell peppers (5-6 assorted small, large peppers)
8 oz burrata or mozzarella cheese
fresh basil leaves

For the Vinaigrette

1 teaspoon dijon mustard
1/4 cup ultra-premium olive oil
splash of lemon juice (optional)
salt and pepper


Preheat your oven to 400 degrees. On a baking sheet with parchment paper, add your assorted bell peppers either large bell peppers in slices or whole roasted small peppers. Season peppers with salt and pepper and olive oil. Roast peppers in the oven for 40-50 minutes or until soft and they have a nice char. Set peppers aside to cool. * You can also roast your peppers on a grill using this same method.

While the peppers cool, in a small bowl, mix your lemon juice, dijon mustard, olive oil, salt and pepper

Cut up your peppers into desired sizes and then on a plate or serving tray add your peppers, burrata or mozzarella cheese, top with the fresh basil, your homemade dressing, and a sprinkle of sea salt and pepper.

Vegetable Couscous Salad

Recipe from Taste of Home


1/2 c olive oil
1/3 c balsamic vinegar
4 tsp capers, drained
4 tsp lemon juice
2 garlic cloves, minced
3/4 tsp Dijon mustard
1 1/4 tsp minced fresh rosemary or 1/2 tsp dried rosemary, crushed
1 1/4 tsp minced fresh thyme or 1/2 tsp. dried thyme
1/8 tsp salt
1/8 tsp pepper


1 packed (10 oz) uncooked couscous
2 medium zucchini or yellow summer squash, halved lengthwise
2 medium sweet yellow or red peppers, quartered
1 eggplant, halved lengthwise
2 Tbsp olive oil
1/4 tsp each salt and pepper
1 cup grape tomatoes, halved
1/2 cup Greek olives, pitted and sliced
1 Tbsp minced fresh parsley or 1 tsp dried parsley flakes
1 Tbsp minced fresh basil or 1 tsp dried basil


1. For the dressing, in a bowl, whisk first 10 ingredients. Refrigerate until serving

2. Cook the couscous according to package directions. Meanwhile brush suzzhini, peppers, and eggplant with oil; sprinkle with salt and pepper. Grill, covered, over medium heat until crisp-tender, 10-12 minutes, turning once.

3. Chop grilled vegetables; place in a large bowl. Add tomatoes, olives, parsley, basil and couscous. Pour dressing over salad and toss to coat. Serve warm or chilled.

Sheet Pan Chicken


3-4 lbs bone-in, skin-on chicken legs and thighs
1 tsp Kosher salt
⅓ cup white wine
1 cup chicken stock
1 tbsp capers, drained
⅓ cup pitted green olives, halved
⅓ cup pitted prunes, chopped coarse
1-2 tbsp brown sugar
2 tbsp butter, cold
2 tbsp fresh parsley, minced

Paste Marinade

1/3 cup pitted green olives (about 13)
1/3 cup pitted prunes (about 8)
1/4 cup extra-virgin olive oil
4 garlic cloves, peeled
2 tbsp capers
1 tsp dried oregano
½ tsp pepper
½ tsp kosher salt
¼ cup white wine


1. Heat oven to 400°F (make sure the oven rack is centered)

2. Make the paste/marinade by pulsing 1/3 cup pitted green olives, 1/3 cup pitted prunes, 1/4 cup extra-virgin olive oil, 4 garlic cloves, 2 tablespoons capers, 1 teaspoon dried oregano, ½ teaspoon pepper, ½ teaspoon kosher salt and ¼ cup white wine in food processor about 1 to 2 minutes. Transfer to bowl. (Paste can be refrigerated for up to 24 hours.)

3. Use the paste to marinate the chicken, by coating it completely in the paste mixture.
Place chicken on a rimmed sheet pan. Pour white wine and chicken stock onto the sheet pan, sprinkle the 1 tablespoon of capers, ⅓ cup olives halved and ⅓ cup chopped prunes around the chicken. Sprinkle the dish with brown sugar and salt.

4. Bake in the oven for 30 minutes. If you would like the meat and veggies to have a bit of char, broil for 3 minutes or until desired caramelization is achieved.

5. Remove the chicken onto a serving dish along with the olives and prunes. Pour the warm pan drippings into a small saucepan, bring to a simmer and reduce by half. Whisk in cold butter until fully incorporated.

6. Serve chicken along with sauce. Enjoy!