Archives: Recipes

Ingredients

1-2 acorn squash
4 tablespoons ultra premium extra virgin olive oil
Salt and pepper to taste

Directions

Preheat the oven to 400°F.

Line a baking sheet with parchment paper. Rinse squash thoroughly and cut each squash in half lengthwise from the stem to the bottom. When cut the stem should come loose – discard the stem. Remove seeds and pulp with a spoon.

Coat the inside of the squash generously with UP olive oil of your choice and sprinkle with salt and pepper. Place on lined baking sheet and bake for 50-60 minutes. Test with a fork before removing from the oven to make sure the squash is tender.

Serve immediately or store in the fridge for 1-2 days

Ingredients

1 tablespoon Traditional Balsamic Vinegar
1 teaspoon Ultra Premium Extra Virgin Olive Oil
8 roma (plum) tomatoes, diced
1/3 cup chopped fresh basil
1/4 cup shredded Parmesan cheese
2 cloves garlic, minced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 loaf French bread, toasted and sliced

Directions

In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted french bread slices. Drizzle with extra balsamic vinegar if desired.

Recipe by Veronica Foods

Crust Ingredients:

1 cup all-purpose flour
1⁄2 teaspoon salt
1⁄4 cup Fused Leek Olive Oil (or other savory oil)
1⁄4 cup ice cold water

Crust directions:

Mix flour and salt with fork. Beat olive oil and water with whisk or fork to incorporate. Pour into flour and mix with fork until evenly distributed and a crumbly dough begins to form. Evenly pat/press pie crust into a 9″ pide dish.

Quiche filling:

1/2 pound cooked bacon crumbled (optional)
1 1/3 cup asparagus chopped
1 cup Gruyere cheese shredded
5 large eggs
1 cup Half & Half
1/4 teaspoon garlic powder
1/4 fresh ground pepper
2 teaspoons of salt (or to taste)

Directions

Preheat oven to 400 degrees F (200 degrees C).Chop raw asparagus into 1/2 inch pieces.

In a small bowl whisk together eggs, half & half and seasonings until combined.
Add the cooked crumbled bacon, cheese and chopped asparagus, into the pie shell.
Pour egg mixture over the bacon, cheese and asparagus.

Bake in preheated 400 F. oven for 15 minutes. Then reduce heat, leaving the pie in the oven to 350 degrees F (175 degrees C) and bake for an additional 35 minutes.

The quiche wil turn a nice golden brown on top which should indicate doneness. The center of the quiche should be just set and barely jiggle when moved. It will continue to cook and set once removed from oven.

Remove from oven and allow to sit at least 25 minutes before serving. This quiche is fabulous when cooled to room temperature and can easily be reheated with great results.

Serves 6-8

Recipe from NYT Cooking

Ingredients

1 cup freshly squeezed lemon juice (from 4 to 6 lemons)
1 cup granulated sugar
3 large eggs
1 egg yolk
2 teaspoons finely grated lemon zest (from 1 lemon)
Pinch of kosher salt
½ cup extra-virgin olive oil

Directions

Place the lemon juice, sugar, eggs, egg yolk, lemon zest and salt in a blender, and blend until smooth, about 30 seconds. With the motor still running, slowly pour in the oil until just combined.

Fill a medium saucepan with about an inch of water and bring water to boil over high heat. Transfer lemon mixture to a metal mixing bowl that can nestle into top of the saucepan without touching the water. Reduce heat to medium-low and, using a potholder or towel to protect your hands, whisk constantly until the curd thickens and looks like mayonnaise, 6 to 10 minutes. Do not overcook. (If you have a double boiler, you can use that here instead of the pot and the bowl.)

Remove bowl from the heat and inspect the curd. If you see hard bits of coagulated egg, strain the curd through a fine mesh sieve, pressing with a rubber spatula. (If it looks smooth, you can skip this step.) Transfer curd to a container and press a piece of plastic wrap against the surface to create an airtight seal. Let the curd cool to room temperature, then refrigerate until cold, at least 1 hour.

Photo Credit – NTY Cooking

Ingredients
2 cups frozen blueberries
1/3 cup Strawberry Balsamic
1 fresh banana (cut up)
1 cup packed fresh baby kale
1/4 cup Hojiblanca extra virgin olive oil
2 tablespoons chia seeds

Directions
Soak the chia seeds in 1/3 cup Strawberry Balsamic for at least 20 minutes prior to making the recipe. Add the soaked chia seeds, olive oil and banana to the blender jar and blend to a smooth consistency. Add the baby kale and frozen blueberries to the jar and process until completely smooth.

Makes 2 generous portions or 4 smaller servings

This Peruvian Ceviche with “Leche de Tigre” is made with white fish, red onion, Aji Amarillo paste, garlic, and LOADS of lime. It’s very important for the fish to be extremely fresh and cold for this recipe. Almost any white fish will work – you can use Mahi Mahi, Halibut, Corvina, or Sea Bass to name a few.

Ingredients

1 pound of very fresh deboned Rock Cod, Mahi Mahi, Halibut, Corvina or Sea Bass cut into 1″ pieces
¼ red onion, finely chopped
2 tablespoons chopped cilantro
Salt to taste

Leche de Tigre

6 limes
2 Tablespoons Baklouti Chili Fused Olive Oil
2 cloves garlic, smashed
¼ cup of cilantro leaves finely chopped
1 tablespoon Aji Amarillo paste (optional)

Instructions

Rinse the fish in cold water and pat dry, add to a large mixing bowl and season with salt.
Make the leche de tigre. In a separate bowl, squeeze the limes and add the garlic, Baklouti Fused Olive Oil, Aji Amarillo paste (if using), and half of the cilantro. Let the marinade sit for 5 minutes.

Place a strainer on top of the large bowl with the fish and pour the leche de tigre over the fish. Mix the fish and leche de tigre gently but thoroughly and allow to sit for 5-20 minutes. Add the onion and remaining cilantro and adjust seasoning to taste.

Serve immediately accompanied by tostadas, tortilla chips or Saltine crackers.

Recipe and Image from: Chew Out Loud

Ingredients

1 lb dry spaghetti
1/4 cup extra virgin olive oil
1 small onion, minced
3 cloves garlic, minced
1/4 cup heavy cream
2 tsp finely grated lemon zest (about 2 lemons)
1/4 cup freshly squeezed lemon juice (about 2–3 lemons)
1/2 cup finely grated Parmesan cheese, plus more for garnish
kosher salt and freshly ground black pepper to taste
2 TB shredded fresh basil leaves

Directions

1. In a large Dutch oven or heavy pot, bring generously salted water to boil. Add spaghetti to boiling water and cook until al dente, according to package instructions. Reserve 2 cups pasta water. Drain the rest of water from pasta, but do not rinse. Set aside.

2. Heat half of the olive oil in now empty pot until shimmering. Add onion and garlic and 1/2 tsp kosher salt. Stir and cook 2 minutes. Whisk in 1 1/2 cups reserved pasta water and heavy cream into the pot. Bring to simmer and cook 2 minutes. Remove pot from heat and return pasta to pot. Stir until coated. Stir in rest of the olive oil, lemon zest, lemon juice, Parmesan, and 1/2 tsp black pepper.

3. Toss to coat, adding more of the reserved pasta water if needed to achieve desired consistency. stir in fresh basil and season with additional kosher salt to taste. Serve warm, with freshly shaved Parmesan for garnish.

Recipe by Veronica Foods

Baby Artichokes:
2 lbs. baby artichokes, rinsed and trimmed
½ cup Champagne wine vinegar
¼ cup Ultra Premium Extra Virgin Olive Oil
½ tsp. salt

Risotto:
2½ cups vegetable or chicken broth
1 cup yellow onion, chopped
3 tbsp. Ultra Premium Extra Virgin Olive Oil
8 oz. arborio rice
Salt and pepper, to taste

For Assembly:

2-3 cloves garlic, minced or crushed
2 cups vegetable or chicken broth
4 cups washed baby spinach
1 cup grated Parmesan cheese (1/4 cup reserved)
1 cup breadcrumbs
2 tablespoons Ultra Premium Extra Virgin Olive Oil
6 large Portobello Mushroom caps, cleaned and stemmed
Salt and fresh ground pepper to taste

Directions:

Start by preparing the baby artichokes. Leave baby artichoke whole, if small, or cut into halves or quarters.

In large saucepan, over medium heat, bring vinegar, olive oil, salt to a simmer. Add prepared artichokes. Cover and simmer until tender (about 10 to 15 minutes). Drain well and set aside.
In small saucepan, broth until simmering; keep hot. Heat olive oil in a large saucepan over medium-high heat. Add onion and cook until translucent (about 3 minutes). Add rice. Cook and stir until all the rice is coated with oil and begins to turn golden (about 5 minutes).

Add 1/2 cup of hot broth. Continue to cook and stir until rice absorbs the broth. Continue to add broth, 1/2 cup at a time, cooking and stirring until each addition is absorbed. Set aside.
In a skillet over high heat, sauté drained artichokes in olive oil stirring until artichokes begin to brown add garlic a minute before removing from heat.

Stir the cooked rice into the artichokes, then 2 cups broth. Bring to a boil and simmer until rice absorbs the broth. Stir in baby spinach and ¾ cup of Parmesan cheese, reserving ¼ cup Parmesan for the tops of mushrooms.

Preheat the oven to 375 F.

Line a sheet pan with parchment paper. Place the mushroom caps gill side up on the sheet pan with space between. Drizzle the caps with 2 tablespoons of olive oil. Season generously with salt and pepper.

Scoop approximately ½ cup hot risotto into each cap. Add two teaspoons of breadcrumbs followed by a teaspoon of reserved Parmesan cheese to the top of the risotto.
Bake the caps uncovered in the oven for 25-30 minutes, or until the tops are nicely golden brown and the mushrooms tender.

Serves 6

Recipe by Veronica Foods

Ingredients

3 tablespoons Champagne Vinegar
1 tablespoon fresh squeezed lemon juice
fresh zest of one lemon
3 tablespoons UP Certified Extra Virgin Olive Oil
1 tablespoon chopped fresh rosemary
Four halibut fillets or other firm white fish, (approximately 6 ounces each)
Salt and freshly ground pepper to taste

Directions

Whisk together the champagne vinegar, lemon juice, lemon zest, and rosemary. Add the marinade to a shallow dish or a large zip lock bag. Place the halibut portions in the bag or dish and generously coat with the marinade.

Allow the fish to marinate, refrigerated for about an hour. Remove the halibut from the marinade, season with salt and pepper and prepare the grill.
Grill for 3 minutes per side or until desired doneness.

Recipe from Epicurious

Photo Credit: Epicurious – Joseph De Leo

Ingredients

Makes one 9×5″ cake

1 cup mild extra-virgin olive oil, plus more for pan
1/2 cup plus 2 tsp. (100 g plus 10 g) granulated sugar, plus more for pan
2 sweet apples, such as Golden Delicious or Gala
1 tsp. ground cinnamon
1/2 tsp. freshly ground black pepper
1/2 tsp. ground cardamom
1/2 tsp. ground ginger
1 1/2 cups (185 g) all-purpose flour
2 tsp. baking powder
2 large eggs
2 egg yolks
1/2 cup (100 g) (packed) brown sugar
1 tsp. vanilla extract
1/2 tsp. kosher salt

Directions

Preheat oven to 350°F. Pour about 1 Tbsp. oil into a 9×5″ loaf pan and coat bottom and sides with fingertips. Sprinkle granulated sugar onto sides and bottom of pan to lightly coat.

Grate apples, peel and all, on the large holes of a box grater. Gather apples in a clean kitchen towel and wring out excess liquid. Be aggressive! You want them as dry as possible when
Whisk cinnamon, pepper, cardamom, and ginger in a medium bowl. Transfer 1/4 tsp. spice mixture to a small bowl; set aside. Add flour and baking powder to remaining spice mixture and whisk to combine.

Whisk together eggs, egg yolks, brown sugar, vanilla, salt, and 1/2 cup granulated sugar in a large bowl. Continue whisking vigorously until lightened in color and thickened. Whisking with one hand and pouring with the other, slowly stream 1 cup oil into egg mixture until combined. Gently fold flour mixture into whipped eggs with a flexible rubber spatula just until combined, taking care not to overmix.

Fluff up grated apples and scatter over batter. Gently fold to incorporate.

Transfer batter to prepared pan; smooth top. Add 2 tsp. granulated sugar to reserved spice mixture and mix to combine. Sprinkle spiced sugar evenly over top of batter.

Bake cake until deep golden brown and a tester inserted into the center comes out clean, 60–70 minutes. Let cake cool in pan. Run a butter knife or offset spatula along edge of cake to loosen and invert onto a platter.

Notes: Cake can be made 3 days ahead (the flavor gets slightly more intense each day). Store in an airtight container at room temperature.

Choose your apples wisely—a softer type will melt into the cake, while firmer apples (such as Granny Smith) will give the cake a coarser texture.