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Walla, Walla, WA | 509-529-7537

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 for a few hours while the flavors meld in the refrigerator. However, if chilled, return to room temperature before serving.

Use as a bright counterpoint with roasted or grilled meats, poultry, grilled vegetables, pasta, salads, potato salad, grain bowls, as a marinade, on pizza, with bread or fresh veggies. This is an all purpose flavor enhancer that brings serious life to the party.

Keeps well for up to three days covered and refrigerated.

Makes approximately 3/4 cup of sauce

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.

Chocolate Balsamic Chicken Mole

Ingredients
4 tablespoons UP Certified Extra Virgin Olive Oil
5 pounds skinless boneless chicken thighs
4 cups low-salt chicken broth
1 cup chocolate balsamic
1 1/4 pounds onions, sliced
1/2 cup shelled pumpkin seeds
6 large garlic cloves, sliced
4 teaspoons cumin seeds
4 teaspoons coriander seeds
4 ounces dried pasilla chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed
1 ounce dried negro chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed
1/4 cup dried currants or raisins
3-4″ strip of orange zest
1 1/2 teaspoons dried oregano
1/2 teaspoon cinnamon
Fresh cilantro for garnish

Directions
Heat 1 tablespoon olive oil in a heavy stock pot over medium-high heat. Season the chicken with with salt and pepper and and sauté in batches until golden brown, about 3 minutes per side. Place the browned chicken in a large bowl until all remaining chicken is browned.

Add the chicken back to the still warm pot with any juices. Add the broth, balsamic and orange juice; bring to a gentle simmer and cook for 25 minutes until the chicken is tender.

In a separate pot heat 2 tablespoons olive oil over medium-high heat. Add onions and sauté until golden brown, about 18 minutes. Reduce heat to medium. Add pumpkin seeds, garlic, cumin, and coriander. Sautéuntil the seeds and garlic begin to color, about 2 minutes. Add chillies and stir until soft, approximately 3 minutes.

Transfer the cooked chicken to a large bowl and reserve. Pour chicken cooking liquid into saucepan with onion mixture. Add the orange peel and oregano and cinnamon to the the pan. Cover and simmer until chiles are very soft, stirring occasionally, about 30 minutes.

Remove from heat and working in small batches, transfer sauce mixture to blender and puree until smooth; return to reserved pot. Season sauce to taste with salt and pepper. Coarsely shred chicken and return to sauce; stir to coat.

This can be made up to two days ahead of time. It’s actually even better the next day! Simply chill in a covered container and rewarm over low heat before serving. Serve with rice or warm corn tortillas, along with a garnish of chopped fresh cilantro.

Serves 6

Blackberry-Ginger Balsamic Glazed Wings

Ingredients
4 pounds chicken “party” wings
2 tablespoons Garlic Olive Oil (or olive oil of your choice)
1/2 teaspoon black pepper
3/4 cup Blackberry Ginger Balsamic Vinegar
1/4 cup soy sauce

Directions
Combine soy sauce, balsamic, pepper, olive oil and wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight.

Preheat an outdoor grill for medium heat.

Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes.

Place the reserved marinade in a small sauce pot set over medium-low heat, and gently simmer until reduced by half, approximately 5 minutes.

Place grilled wings in a large bowl. Drizzle with reduced balsamic marinade and toss to coat well.

CARAMELIZED BRUSSELS SPROUTS WITH CREMINI MUSHROOMS AND POMEGRANATE BALSAMIC

Whether you fall into the brussles sprouts hater’s club or the brussles fan club, this recipe is for you. After much initial protesting, this recipe quickly turns brussles haters into converts and the fans just love them even more.

Ingredients
1 1/2 pounds small, fresh brussles sprouts, dried end trimmed, and cut in half
1/2 pound fresh Cremini mushrooms sliced in half
1/4 cup Mushroom-Sage olive oil (or olive oil of you choice such as lemon, garlic, UP EVOO, etc.)
1 medium shallot thinly sliced
2 Tablespoons pomegranate balsamic
1 teaspoon salt
fresh ground pepper to taste

Directions
Heat a heavy-duty 12″ saute pan, add the olive oil. Add the shallot and saute over medium until translucent. Add the mushrooms and brussles sprouts and saute over medium-high heat until the mushrooms and brussles sprouts begin to caramelize (about 6 minutes). Add the 2 tablespoons of pomegranate balsamic to the pan stirring and scraping to de-glaze it. (Make sure to scrape up the browned bits of mushroom and shallot at the bottom while evenly coating the brussles sprouts). Season with salt and pepper to taste. Serve immediately.

Serves 4-6

Lime-Chipotle Olive Oil Aioli Coleslaw

I like to refer to this as the “money sauce”, a smokey, spicy, garlicky aioli, made from chipotle infused extra virgin olive oil. This this would make a shoe taste good if applied.

Chipotle-Lime Aioli Ingredients
1 cup Chipotle Olive Oil
2 large egg yolks at room temperature**
2 garlic cloves, smashed
2 teaspoons sea salt
1 tablespoon fresh lime juice

In the bowl of a food processor or blender jar, add the egg yolks, salt, garlic and lime juice. Process until well combined.

VERY SLOWLY, drop by drop, begin to drizzle in the Chipotle Olive Oil while the machine is running. Extreme patience must be taken with this slow process, as too much olive oil poured in at once will cause the sauce to break.

Once the olive oil is completely poured in and emulsified, remove the aioli to a sealed container and refrigerate. This condiment is fabulous on coleslaw, sandwiches, egg salad sandwiches, shoes… basically anything.

**This recipe contains raw egg yolks. If you have a compromised immune system, you can use pasteurized eggs for this recipe.

Makes 1 1/4 cups of aioli

Spicy Jalapeno-Chipotle Lime Coleslaw

1 medium head of cabbage shredded
1 recipe for Chipotle-Lime Aioli
1 large jalapeno, seeded, de-ribbed and finely minced
1 bell pepper, seeded, de-ribbed and finely minced
1/3 cup finely shredded red onion
1 tablespoon lime juice
Salt and fresh ground pepper to taste

Combine all the ingredients in a large bowl and refrigerate for at least one hour. Serve over a fried chicken sandwich or as a side dish.

Makes approximately 6-8 cups of coleslaw

Edamame “Pesto”

Easy, light, savory, and delicious… are just a few descriptors for this unusual but healthy take on pesto. Use it to highlight the versatility of UP Certified olive oil in everyday cooking. This spread is amazing on an array of foods or simply as a dip or spread. Think about layering this in lasagna, or adding a little vinegar or lemon juice to make an unusual, creamy “green goddess” dressing. Let your imagination be your guide.

Ingredients
2 cups shelled shelled edamame
1/3 cup toasted shelled pumpkin seeds
1/2 cup UP certified olive oil –
2 cloves garlic
1/3 cup grated pecorino (optional)
sea salt to taste

Directions
Pulse all ingredients in your food processor or blender until creamy and thick. Can be refrigerated for up to 2 days tightly sealed or served immediately. Use as a spread for sandwiches, a dip, over “zoodles”, pasta, or with fresh veggies, crackers, or bread. This nutrient dense sauce/spread packs a nice dose of plant protein and phenols in one easy, tasty application.

Ultimate Polenta Recipe! *Vegan*

Photo and Recipe credit to Radha Hamilton

Polenta is a hearty and amazingly delicious dish made from boiled cornmeal. What follows is a simple recipe that truly highlights fresh, UP Certified Extra Virgin Olive Oil. This recipe is a crowd pleaser that requires very few steps!

Ingredients
1 Cup Polenta style ground cornmeal
1 teaspoon garlic powder
1 Tablespoon UP Extra Virgin Olive Oil
2 teaspoons Garlic Olive Oil
Sea salt and fresh ground pepper to taste
Red pepper flakes
Additional Garlic Olive Oil for finishing

Directions
Bring 4 cups of lightly salted water to a boil in a medium sauce pot. Gradually add in 1 cup of polenta (cornmeal), and reduce heat to medium.

While polenta is cooking, add 1 teaspoon garlic powder, fresh ground black pepper to taste and the star of the show: 1 tablespoon of Organic California Koroneiki EVOO and two teaspoons of Garlic Olive Oil.

Reduce to a simmer, stirring occasionally for approximately 20-25 minutes to create a smooth, creamy consistency.

When finished cooking, ladle into bowls and and for the finishing touch, drizzle a bit of Garlic EVOO on top, and sprinkle with red pepper flakes (I used Marash Red Pepper flakes). If you don’t have Marash, normal red pepper flakes will be wonderful.