4 cups kale leaves, washed, dried, and cut into 1/2″ pieces, with tough stems removed
2 tablespoons Harissa Olive Oil
1 teaspoon paprika (optional)
1/2 teaspoon fine sea salt
Preheat the oven to 275 degrees F. In a large bowl toss the kale with harissa, paprika, and salt. Arrange the leaves in a single layer on the baking sheet lined with parhment. Bake until crisp and beginning to turn golden-brown at the edges, about 20-25 minutes.
4 tablespoons UP Extra Virgin Olive Oil, mild to medium intensity
1 Red Bell Pepper – cut into thin strips
1 Green Bell Pepper – cut into thin strips
1 Yellow Bell pepper – cut into thin strips
5 large cloves or garlic minced
1/2 teaspoon red pepper flakes
1 teaspoon fresh thyme leaves
salt pepper to taste
1 pound Spanish Chorizo sausage sliced into ¼ inch slices
1 pound boneless skinless chicken thighs cut in strips
One large tomato diced or one 14 oz can diced
1 cupraw Moroccan or Botija olives drained, halved
One medium onion chopped
Shrimp – 16 jumbo shrimp, shell on
Smoked Paprika – 2 teaspoons
1 teaspoon saffron
1 pound Valencia Rice
Chicken broth – 6 cups
Heat the broth in a pot over medium heat until it simmers. Turn off the heat and add the saffron threads, crumbling as you add them to the stock. Set aside to steep.
In a 16″ paella pan or equally large, shallow, heavy duty oven-proof skillet, heat 2 tablespoons of oil and saute’ peppers and onions until translucent. Remove the vegetables with a slotted spoon and set aside. In the same pan, saute’ the chorizo for about 5 minutes.
Season the chicken with salt, pepper, and smoked paprika. Add the chicken to the sausage and cook until just barely golden brown, remove and set aside. Add 2 more tablespoons of olive oil to the same pan. Add the rice and cook over medium heat for about 5 minutes, stirring frequently until it begins to toast scraping any browned bits from the bottom of the pan so it doesn’t burn.
To the pan with the toasted rice add the tomato, thyme, garlic and chili flakes and cook down, stirring until almost a paste consistency, about 15 minutes, scraping the bottom so that the contents don’t burn.
Preheat the oven to 425 F. Add the chorizo, chicken, cooked vegetables, and olives over the top of the rice, add the broth, stir once, and then no more stirring from this point on. Bring to a simmer on the stove top for 10 minutes. Cover with foil and cook in the oven for 10 minutes longer. Remove the foil and allow the top of the paella to become golden, approximately another 5 minutes. Remove for oven and allow to rest for 10 minutes covered. Serve with lemon wedges.
2 cups fresh whole blueberries, washed
1 teaspoon grated lemon zest
2 tablespoons lemon agrumato (fused) olive oil
1 cup whole milk yogurt
1/2 cup honey
Place the blueberries in a medium sauce pan over medium heat along with 2 tablespoons of water, the lemon zest, and honey. Heat until the blueberries are simmering for approximately 2 minutes. Allow the mixture to cool slightly, and then add the yogurt and olive oil, whisking until blended. When the mixture is at room temperature, portion into 12 popsicle (or paleta) molds and freeze.
For the Lamb Kabobs
1 1/2 pounds trimmed boneless leg of lamb, cut in 1″ pieces
2 large zucchini cut in 1″ chunks
1/2 pound cremini mushrooms
2-3 medium bell peppers in assorted colors, cut in 1″ pieces
8 large skewers – metal or wooden and soaked in water for 1 hour
For the Marinade
1/2 cup rosemary (fused) agrumato olive oil
1/4 cup lemon juice
2 cloves garlic minced
2 teaspoons kosher salt
fresh ground pepper to taste
Combine all the marinade ingredients and whisk well. Toss the lamb, mushrooms, and veggies with the marinade and coat well. Place the kabob ingredients into a zip lock bag or large covered bowl, refrigerated for at least 2 hours, and up to 6.Assemble the kabobs with some lamb and assorted veggies on each skewer. Grill for 8-10 minutes over indirect heat for medium doneness.
1 cup Extra Virgin Olive Oil
1/2 cup Balsamic Vinegar
2 cloves garlic, chopped, minced, or sliced
1/2 TBLS oregano (or use oregano balsamic)
1/2 TBLS rosemary (or use Rosemary Agrumato EVOO)
1 tsp to 2 TBLS mustard, grainy preferred
1 tsp honey
Pour the ingredients together in a zippered plastic bag, massage or carefully shake the bag to mix ingredients, then put in the meat. Pepper the meat before cooking if desired, salt after it’s cooked (preferably with black truffle salt or Himalayan Pink.) Marinate tougher cuts (flank, flatiron) for 4 hours to 24 hours. For less tough meat (tenderloin, ribeye, NY strip, T-bone) marinate for under 2 hours or simply brush on before and while cooking for best results.
There are many variations of this basic meat marinade, easily modified by using flavored Extra Virgin Olive Oil and/or flavored Balsamic Vinegar. This is primarily a marinade for beef, but works great with chicken and pork, too.
3/4 cup Extra Virgin Olive Oil
1/4 cup Balsamic Vinegar
Himalayan Pink Salt
Freshly ground black pepper
A basic vinaigrette typically contains 3 parts oil to one part vinaigrette, adding salt and pepper to taste. Put them in a small jar with a lid and shake it up! The ratio of oil to vinegar does not need to be precise, some folks like more oil, some like less. Personal touches are generally variations on this theme, using flavored oils and balsamic vinegars, perhaps a little mustard, jam, or herbs and spices, fresh or dried. This basic dressing is amazing with a nice unflavored EVOO (extra-virgin olive oil) and our Traditional Balsamic Vinegar, and the variations are too many to list in a recipe. Pairing flavored oils and balsamics adds a dimension of dining pleasure and balance that is incomparable.
For a thicker dressing, put the vinegar, salt, and pepper into a blender or food processor, then add a tablespoon or two of mustard (dijon, brown, or stone ground work great), and slowly add the oil. You can use a whisk, instead, but the trick is to add the oil slowly, which creates an emulsification, like making mayonnaise, pouring a stream of oil about the size of a pencil lead. This dressing will hold together longer, requiring less frequent shaking of the jar to recombine the oil and vinegar, and will keep for a few days.
2-3 lb chuck roast
1 cup broth
1/2 cup balsamic vinegar
1 TBLS aminos (coconut preferred)
1 1/2 tsp garlic, minced
1/2 tsp red pepper flakes
Himalayan pink salt to taste
Salt and pepper the roast. In a large skillet, sear the roast over medium high heat until browned on both sides. Put the meat in a large slow cooker. Mix the other ingredients and pour them over the meat. Cook 4 hours on high or 8 hours on low. Remove the fat and shred the meat with forks. Serve with the liquid from the cooker as a gravy.
1 head cauliflower, about 2 lb, leaves removed
1/4 cup Basil olive oil
1 tsp unrefined salt
freshly ground black pepper to taste
Preheat oven to 450 degrees. Lightly oil a 9″ pie plate or baking dish. Core cauliflower, leaving the head intact. Discard core and place cauliflower in baking dish. Drizzle with the basil olive oil, sprinkle with salt and pepper. Bake until tender, about 1 hour.
1/2 cup Dark Balsamic (Raspberry or Blackberry Ginger) or Honey Serrano vinegar
1/2 cup Chipotle olive oil
1 TBLS sea salt
2 cloves garlic, minced
fresh ground pepper to taste
4 8 oz rib-eye steaks
Combine salt, vinegar, garlic, and pepper. Slowly whisk in the Chipotle oil. Place steaks in a zip-able plastic storage bag, pour in the marinade, and massage into the steaks. Marinate refrigerated for no more than 2 hours or you risk making the rib-eyes tough. For flatiron or flank steak, marinate between 4 and 24 hours. Grill on medium heat until done, allow to rest 10 minutes before serving.
3 lbs pork chops
4 apples, cut into wedges
2 TBLS Red Apple or Lavender balsamic vinegar
2 TBLS Herbs de Provence olive oil
4 sprigs fresh rosemary
Place rosemary sprigs in a 9″ x 13″ baking dish, place pork chops on top. Arrange apples around the pork in the dish. Drizzle with the oil and vinegar. Bake at 350 degrees for 30-45 minutes or until browned on the outside.
2 TBLS harissa infused olive oil
4 TBLS lime or lemon juice
1 lb large shrimp, shelled, deveined, with tail
1 tsp freshly ground black pepper
1/4 cup cilantro, chopped, for garnish only
*optional add 1-2 TBLS coconut white balsamic
Combine all and toss well, marinate 15 minutes. Skewer shrimp, lay flat on grill. Grill on high heat for about 1 1/2 minutes per side or until done; be careful not to overcook.
2 cups jicama, diced
1 cup red bell pepper, diced
1 cup mango, diced
1/2 cup cilantro, chopped
2 TBLS Persian Lime olive oil
2 TBLS white balsamic vinegar, such as honey-ginger, cranberry-pear, or lemongrass-mint
Combine all ingredients in mixing bowl and toss thoroughly. For best flavor allow to marinate a few hours or overnight.
1/2 cup cherry tomatoes or 2 medium tomatoes
4 mini buffalo mozzarella
2 TBLS Wild Mushroom & Sage olive oil
1 tsp sea salt (or to taste)
freshly ground black pepper
Slice tomatoes in half horizontally and place on serving dish. Slice mozzarella into small pieces and place on the tomato slices. Drizzle oil over all, then sprinkle with salt and pepper.
Optional garnish: topping with thinly sliced basil adds a nice finishing touch.
3 lbs Sweet Potatoes, peeled and cut into 2 inch cubes
1/4 cup Blood Orange Olive Oil
1 TBLS cinnamon
Heat oven to 425 degrees. Place sweet potato cubes in large baking dish, cover with oil and toss, rubbing oil into sweet potatoes. Sprinkle with cinnamon and bake, uncovered, for 40 minutes or until sweet potatoes pierce easily with a fork. Serve and enjoy! This recipe also works well with apples or squash.
4 TBLS Baklouti Agrumato Olive Oil
5 pounds boneless skinless chicken thighs or breast tenders
4 cups chicken stock or broth
1/2 cup dark chocolate balsamic
2 large yellow onions, sliced
1/2 cup blanched slivered almonds
1/2 cup hulled pumpkin seeds
6 large garlic cloves
3 tsp cumin seeds
3 tsp coriander seeds
1 tsp ground cinnamon
1 bay leaf
3 ounces dried Pasilla chilies, stemmed, seeded, cut with scissors into 1″ inch pieces
2 ounces dried negro chiles stemmed, seeded, cut with scissors into 1″ pieces
2 tsp dried oregano
salt and pepper to taste
Chopped fresh cilantro for garnish
Heat 2 TBLS Baklouti Agrumato in heavy large dutch oven over medium-high heat. Wash and pat the chicken dry. Season the chicken on both sides with salt and pepper. Working in batches, add chicken to pot and sauté until lightly browned, about 3 minutes per side. Return chicken, any juices, and the bay leaf to the pot. Add the broth and bring to a simmer – cook covered until chicken is tender, about 25 minutes.
Meanwhile, heat 2 TBLS Baklouti Agrumato in heavy LARGE saucepan (cast iron is ideal for this) over medium-high heat. Add onions and sauté until golden brown – about 10 minutes. Reduce heat to medium. Add almonds, pumpkin seeds, garlic, cumin, cinnamon, and coriander. Sauté until the nuts and seeds begin to toast lightly, about 2 minutes. Add dried cut chilies and stir until they begin to soften, about 2 minutes.
Add the caramelized onion and dried chili mixture to the pot with the chicken and stock. Add the chocolate balsamic and oregano to pot. Stir to incorporate and cover. Simmer gently until chilies are very soft, stirring occasionally, about 30 minutes. Remove from heat and allow the mixture to cool for about 15 minutes.
Remove the chicken from the pot to a large bowl. It will be just about falling apart so don’t worry if you leave a few bits and pieces in the sauce. 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, gently stir to incorporate.
This recipe can be served immediately, but gets better with time, and can be made up to three days in advance. Chill until cold, then cover and keep chilled. Rewarm over low heat before serving. Serve over rice and/or with warm corn tortillas and a drizzle of Baklouti Agrumato for more heat. Serve sprinkled with chopped fresh cilantro, if desired.
Serves 6-8 generously (with leftovers)
4 avocados, ripe
1 TBLS lime juice
2 TBLS Fused Baklouti Chili olive oil
2 TBLS cilantro, chopped (or to taste)
2 TBLS shallots, small dice (or to taste)
fresh ground black pepper to taste
Mash the avocado in a bowl with a fork. Add all ingredients and mix throughly. If you’re not serving it immediately, put the avocado pits back into the guacamole, cover tightly and refrigerate.
3 TBLS Aged Maple Balsamic OR Cara Cara Vanilla Balsamic
4 medium bananas, ripe
3 TBLS butter flavored olive oil
Slice the bananas on the diagonal. Heat the oil in a skillet until hot but not smoking. Add the bananas and saute’ until lightly browned. Drizzle the balsamic over the bananas and toss, browning a little more. Serve hot!
3 TBLS Aged Raspberry Balsamic
1 tsp lemon juice
2 TBLS robust fresh extra virgin olive oil (the more peppery, the better!)
1 tsp Dijon style mustard
1/2 tsp salt
fresh ground black pepper to taste
2 quarts of your favorite lettuce greens
Place all the ingredients in to a bowl and whisk. Alternately, this can be made in a blender or food processor. Arrange arrange lettuce in a bowl, drizzle with vinaigrette.
4 TBLS Aged Maple Balsamic Vinegar
2 TBLS aged red wine vinegar
1 tsp good quality Dijon style mustard
4 TBLS Ultra Premium extra virgin olive oil (your choice)
2 TBLS finely minced shallots
1/2 tsp salt
freshly ground black pepper to taste
4 slices center-cut bacon, cooked to a crisp and finely crumble
2 quarts young spinach leaves, stems removed, washed
Place spinach in a serving bowl.
Place the maple balsamic, half the crumbled bacon, red wine vinegar, salt, half the shallots, pepper, and mustard in a small saucepan over medium heat. Gently warm while whisking – remove from heat before it reaches a simmer. Allow to cool for a minute, and then whisk in the extra virgin olive oil to emulsify. Adjust seasoning,
Gently dress spinach with warm vinaigrette and top with remaining crumbled bacon and shallot. Serve warm
5-6 medium russet potatoes peeled and cut in 1/2-inch pieces
Super fresh, Ultra Premium, low FFA, high phenol, high oleic extra virgin olive oil for frying
Sea salt to taste
Cover the potatoes with water and bring to a boil in a medium pot over medium-high heat. Boil for 4 minutes until just barely tender, and then drain in a colander.
Heat a heavy frying pan over high heat (cast iron is excellent) Once very hot, add enough olive oil to come 1/2″ up the sides of the pan and heat the oil to 350 F.
Add the thoroughly drained potatoes to the pan and fry for approximately 15 minutes until golden brown, flipping half way through to brown both sides. Drain and salt immediately. Serve with or slathered in aioli.
1 1/2 cups fresh, mild, extra virgin olive oil
1 small roasted red pepper, peeled, seeded, and diced
2 large egg yolks at room temperature**
2 garlic cloves, smashed
2 teaspoons sea salt
1 teaspoon smoked sweet paprika
1 tablespoon fresh lemon juice
In the bowl of a food processor or blender jar, add the egg yolks, salt, garlic, lemon juice, and pepper. Process until homogeneous. VERY SLOWLY, drop by drop, while the machine is running, drizzle in the olive oil. Extreme patience must be taken with this slow process initially, as too much olive oil poured in at once will cause the sauce to break. After half of the oil has been successfully emulsified, the rest of the oil can be added in slightly faster – but use caution here as too much at once will spell disaster! 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. Makes approximately 2 cups
**This recipe contains raw egg yolks. If you have a compromised immune system, you can use pasteurized eggs for this recipe.
This resplendent savory dish makes a delicious sauce that also goes well on a bed of steamed or sauteed spinach if you do not care for the cauliflower. I’ve also tossed spinach into the dish as written (about 4 oz spinach) with marvelous results – add the spinach in the last 5 minutes of cooking.
2 lbs bone-in chicken thighs
1/3 cup Tuscan Herb Olive Oil
1 TBLS dried Italian Herbs
1 cup dry white wine
10 kalamata olives
1/4 cup sun dried tomatoes, cut into small pieces
3 TBLS black raisins
3 cups cauliflower (broken into very small florets)
1 tsp cayenne pepper
Heat a large skillet to medium. Add the oil. Add the chicken and brown on all sides. Sprinkle with italian herbs, add all the rest of the ingredients. Cover and simmer about 30 minutes, or until chicken is cooked through. Serve thighs with the resulting sauce.
Serve this halibut on a bed of steamed broccoli, sauteed greens, or alongside steamed asparagus.
1 to 1 1/4 lbs halibut, in 2 to 4 filets
3 TBLS Eureka Lemon Fused Extra Virgin Olive Oil
1/2 TBLS dried Herbs de Provence
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure the thickness of the fish. Arrange fish in a shallow 2-quart baking dish. Drizzle fish with Eureka Lemon Fused EVOO, and sprinkle with the herbs. Bake uncovered in a 450 degree F oven until fish just flakes easily with a fork (allow 6 to 9 minutes per 1/2-inch thickness). Remove to serving dish or plates. Drizzle with aioli.
2 TBLS Sicilian Lemon Balsamic Vinegar
2 twists of freshly ground black pepper
1/4 cup Garlic Olive Oil
1/4 cup Eureka Lemon Fused EVOO
1/2 cup robust EVOO
Pour balsamic and egg into blender. Blending on medium, slowly add the oils in a steady stream about the size of a pencil lead, blending the whole time, until the aioli has accepted all the oil. Serve drizzled over fish and vegetables. Store any leftover aioli in the refrigerator and use as a mayonnaise.
An easy South-of-the-Border dish with surprising depth of flavor.
2 1/2 lbs skinless, boneless chicken breasts – sliced into approx 1/4″ thick strips
1/2 cup plus 4 TBLS Persian Lime Infused Olive Oil
1/4 cup Honey Serrano specialty vinegar
2 each medium red and green bell peppers, sliced into strips
1 medium onion, sliced thin
Pour the vinegar and 1/2 cup Persian Lime oil over the chicken strips in a bowl or in a large ziplock bag and marinate in the refrigerator at least 1 hour and up to 6 hours. Heat a large skillet to medium/high heat, add 4 TBLS of oil. Add chicken, peppers, and onion (you may need to do this in batches depending on the size of your pan). Saute’, tossing regularly, until the chicken is cooked through. Remove to a serving dish.
Serve on salad greens, rice, or heated tortillas along with sides of fresh salsa and fresh guacamole (or sliced avocado).
This comforting, spicy, easy cake-like bread has no sweetener, and doesn’t need it due to the combinations of the ingredients. If you insist on sweetener, you can add it, but do please try it as written.
1/2 Cup Coconut Flour
1 Cup Pumpkin Puree (fresh or canned)
2 TBLS Cinnamon Pear Balsamic Vinegar
2 TBLS Pumpkin Pie Spice
1 tsp Baking Soda
1/4 tsp Sea Salt
1/4 cup Blood Orange Infused Olive Oil
1/3 cup currants (or raisins)
Heat oven to 400 degrees. Combine all dry ingredients in a mixing bowl. Combine all wet ingredients in a separate bowl. Pour the dry ingredients into the wet ingredients, mixing well, using a whisk or hand mixer. Grease an 8×8 square (or round) baking dish with a little extra orange oil. Pour batter into baking dish, smooth top of batter and bake for about 25 minutes.
For muffins, bake about 15 minutes in paper muffin cups or muffin tins greased with olive oil.
Oh yeah baby! This recipe couldn’t be more simple or flavorful. It also doesn’t hurt that ribeye steak is an amazing cut of beef. Due to its intrinsic marbling it’s also a forgiving cut even when slightly over cooked.
1/3 cup Blackberry-Ginger Balsamic
1/4 cup Garlic Olive Oil
1 Tbs. good quality Dijon-style mustard
2 teaspoons kosher or sea salt
Prepare the grill or broiler. In a medium bowl, whisk the mustard with the salt and balsamic until blended thoroughly. Slowly drizzle in the olive oil, whisking quickly and continuously. The marinade should become thick and emulsified. In a sealable container or large zip lock bag, place up to four ribeye steaks and thoroughly coat with the marinade. Refrigerate and marinate for up to 2 hours, turning the steaks at least once during the process.
Proceed with grilling or broiling the steaks. After cooking, allow the steaks to rest, loosely covered at room temperature for 10 minutes before serving.
1 – 2 pound butternut squash peeled, seeded, and diced into 1″ pieces (about 3 cups)
1/3 cup Cranberry-Pear White Balsamic Vinegar
1 TBLS sweet, fruity Extra Virgin Olive Oil
3″ sprig fresh rosemary, leaves stripped from stem and roughly chopped
Himalayan Pink salt & fresh cracked pepper to taste
Preheat the oven to 375. In a large bowl whisk the olive oil and balsamic together until thoroughly combined. Add the rosemary and squash and toss to coat and combine evenly.
In a large roasting pan lined with parchment, arrange the squash in a single layer, drizzling with any remaining marinade. Sprinkle liberally with Himalayan Pink salt and fresh ground pepper. Roast the squash for 30-35 minutes, stirring a few times until golden brown and caramelized. Adjust seasoning and serve.
5 oz. high quality bittersweet dark chocolate
1/3 cup + 1 tbs. Blood Orange Olive Oil
1/2 cup coconut sugar
3 large eggs
1/2 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
A pinch of sea salt
Preheat oven to 375°F. Grease an 8-inch round baking pan with about a teaspoon of the tablespoon of blood orange olive oil. Line bottom with a round of parchment paper and grease the paper and sides with remaining part of the tablespoon of olive oil.
In a double boiler, melt finely chopped chocolate with 1/3 cup of blood orange agrumato olive oil. Remove from heat and whisk in the sea salt and coconut sugar. Add eggs one at a time, whisking well after each addition. Sift the cocoa powder over the chocolate and whisk until just combined.
Pour batter into prepared pan and bake in middle of oven for 20-23 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate. Drizzle cake with a small amount of blood orange agrumato or dust cake with additional cocoa powder and serve with tangerine sorbet, whipped cream, or vanilla gelato. Serves 8-10
4 medium sweet potatoes, peeled and each cut
lengthwise into 8 wedges
1/3 cup Cinnamon-Pear Balsamic
2 tablespoons Butter Extra Virgin Olive Oil
3/4 teaspoon Himalayan Pink salt
Heat oven to 400F. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan. Thoroughly shake or whisk together the Cinnamon-Pear Balsamic and Butter Extra Virgin Olive Oil. In a large bowl toss to liberally coat the sweet potato wedges with the balsamic/Butter EVOO mixture. Arrange the potato wedges on the parchment paper lined pan in a single layer, without over-crowding. Sprinkle with Himalayan Pink salt and roast for 45 minutes until tender and the balsamic glaze has caramelized.
Four lamb shanks
1/2 cup coconut or almond flour
fresh ground pepper to taste
four inch sprig of rosemary, woody stems discarded
4 cloves fresh garlic, minced
1 medium onion minced
1 large carrot, finely diced
1/3 cup Extra Virgin Olive Oil
3 cups robust red wine such as Malbec
1 cup hot water
If using the oven, preheat to 300. In a wide shallow dish or a gallon size Ziplock bag, mix the flour, salt and pepper. Rinse and pat the lamb shanks dry and dredge in the flour. In a large heavy bottom pan, heat the EVOO over medium-high heat, and brown the lamb shanks until golden brown on all sides, taking care not to over crowed the pan, cooking for about 5 minutes per side, and set aside.
In the same pan, add all of the vegetables and saute’ over medium heat, scraping up any browned bits, until the onions are translucent, for approximately five minutes. Pour in the wine and simmer for another couple minutes and then add cup of hot water. Add the fresh rosemary to the bottom of the crock pot or dutch oven and arrange the shanks on top. Pour the wine and vegetables over the top. Cook, covered, in a heavy dutch oven or in a crock pot set on low, for six hours.
After six hours, carefully remove the shanks from the liquid, taking care not to allow the meat to slip off the bones. Cover meat to keep warm. Strain and de-fat the braising liquid. Place in a small saucepan and reduce by half. Adjust the seasoning with sea salt and fresh ground pepper. Pour the reduction over the lamb shank placed atop a bed of mashed potatoes made with extra virgin olive oil instead of butter. Serves 4.
*This recipe can be made in a dutch oven or crock pot.
2 pounds baby Yukon Gold potatoes
fresh cracked pepper to taste
1/3 cup Garlic Extra Virgin Olive Oil
1 TBLS Sea salt
Himalayan Pink salt
Preheat the oven to 400. Cover the potatoes with water and add one tablespoon of sea salt. Bring to a full boil and cook for approximately 7 minutes or until the potatoes are tender, but not mushy, when pierced with the tip of a knife. Drain the potatoes thoroughly. Rub a sheet pan liberally with garlic olive oil. Place the potatoes on the sheet pan and gently crush each potato in to a disk using the bottom of heavy glass that has been greased with garlic olive oil. Sprinkle the smashed potatoes with a little Himalayan Pink salt and fresh cracked pepper to taste. Drizzle liberally with the remaining garlic olive oil and bake until golden brown and crisp, about 15-20 minutes. Serves 4-6.
1 Turkey (about 12 pounds)
For The Brine
1 1/2 cups kosher salt
2 1/2 gallons cold water
3 tablespoons Mushroom Sage Extra Virgin Olive Oil
1 tablespoon freshly ground pepper
1/2-3/4 cups chicken stock, as needed
Place Turkey and enough brine to cover in a large pot. Refrigerate for 12 to 24 hours. If turkey floats to top weigh down with a plate and cans to keep it submerged in brine. While preheating oven to 400°, rub 2 tablespoons mushroom sage extra virgin olive oil over the skin of turkey. Sprinkle pepper over skin and in cavity. Tuck wing tips under, loosely truss legs, and place turkey on a V-shaped rack in roasting pan. Tent breast with foil. Put turkey in preheated oven. To ensure the bird cooks evenly rotate roasting pan 180° every 30 minutes. Roast for about one hour, remove foil and baste Turkey with 1/2 cup of warm stock mixed with one tablespoon mushroom sage extra virgin olive oil. Start checking internal temperature after about one hour by inserting an instant read thermometer in the meatiest part of the thigh, not touching the bone. If legs or breast begin to get too brown, cover loosely with foil. Roast until internal thigh temperature reaches 165°. Total roasting time should be about two to two and three-quarter hours. Let bird rest at least 20 to 30 minutes before carving.
This is an easy recipe and it draws its unique, and addictive flavor from marrying the inherent earthiness of beets with the spicy-sweet tang of hand crafted honey-serrano vinegar. That being said, you could substitute the honey-serrano vinegar with many other options including white balsamic, Sicilian Lemon balsamic or honey-ginger white balsamic. Experiment and see what you like best.
2 lbs. small to medium sized beets, scrubbed, washed, and trimmed
1 tablespoon high polyphenol extra virgin olive oil
Approximately 2 cups honey-serrano vinegar
Preheat the oven to 375. Line a baking sheet with aluminum foil. Wash and scrub the beets thoroughly. Place the whole beets on to the baking sheet and enclose the beets with another sheet of foil. Roast the beets for approximately an hour, depending on size. If using large beets, it may take up to 2 hours for the beets to roast. Check to see if they’re done by piercing the beet with a paring knife. If it slides in to the center of the beet with little resistance, the beets are done.
Allow the beets to cool and then slip off the skins. You can also use a paring knife to help peel them. Cut the beets in to 1″ wedges, circles, or crinkle cut. Place the beets in to a glass jar with a lid and cover with 2 cups of honey-serrano vinegar or enough vinegar to just cover. Refrigerate the beets for 24 hours, and enjoy.
Ahi Tuna Marinade
2 tablespoons soy sauce (Tamari if possible)
1 teaspoon Serrano Honey Vinegar
1 teaspoon Japanese Roasted Sesame oil
1 teaspoon black sesame seeds, plus more for garnish
1 pound sushi-grade ahi tuna or sushi-grade wild salmon, 1″ cubes
2-3 scallions, thinly sliced
6 cups organic mixed spring greens
1 medium English cucumber cut into 1′” dice
1 large avocado
Spicy Baklouti Miso Dressing
1 rounded tablespoon yellow miso
2 tablespoons honey ginger white balsamic
2 tablespoon Baklouti Olive Oil
1 tablespoon Garlic Olive Oil
1 teaspoon dark sesame oil
2 tablespoons plain yogurt
4 cups cooked quinoa cooled to room temperature
Pickled ginger, optional
4 small squares of roasted dried seaweed snacks (nori) cut up for garnish, optional
Prepare 4 cups cooked quinoa set aside and allow to fully cool to room temperature.
Prepare the tuna marinade by placing all marinade ingredients into a medium bowl and whisking. Add cut up tuna and toss to coat. Refrigerate tuna while preparing the rest of the recipe or up to 20 minutes.
Make the Miso Dressing by adding all dressing ingredients to the bowl of a blender or food processor. Process on high until the mixture is fully blended and creamy. Set aside.
Just before serving, in a large bowl toss 6 cups of mixed greens with 4-6 tablespoons of miso dressing. Compose the bowl by adding 1 cup of cooked quinoa to the bottom of each bowl. Add a mound of dressed mixed greens to the top of the quinoa. Divide the cut up avocado and cucumber to each salad. Place equal portions of the tuna on top of the greens. Place cut up nori strips atop salads and serve immediately. Serves 4 as a light meal or 6 as a small salad.
2 pounds small yellow potatoes cut into 1″ pieces
2 shallots, thinly sliced
1 jar Delizia roasted red peppers, drained
2 green onions thinly sliced
2 teaspoons fresh thyme
1/4 cup UP Extra Virgin Olive Oil
10 large eggs
2 teaspoons fine sea salt
Fresh ground pepper to taste
1 cup Harissa Infused Olive Oil
1 large clove garlic
2 large egg yolks *use pasturized if available
1 tablespoon lemon juice
1 teaspoon fine sea salt
In the bowl of a food processor or blender, add the egg yolks, lemon juice, salt, and garlic clove. Process until smooth. With the motor running, slowly add the olive oil, pouring in a thin stream until the mixture comes together forming an emulsion. Makes 1 1/4 cups.
Preheat the oven to 400 F. In a small pot, cover the potatoes with water. Add a tablespoon of salt and bring to a simmer. Cook the potatoes until just barely tender when pierced with a knife tip, about 8 minutes. Remove and drain the potatoes. In a heavy 12″ oven proof saute’ pan (cast iron is ideal here) heat the UP EVOO over medium high heat. Add the fully drained and dry potatoes to the hot oil and saute until they just begin to take on a golden hue. Add the shallot and roasted peppers to the potatoes. Continue cooking over medium-high flame for another 3 minutes until the shallots begin to take on a golden hue. Add the fresh thyme.
In a large bowl, crack the eggs and whisk with 2 teaspoons of salt and ground pepper to taste. Pour the eggs over the potatoes and vegetables in the pan. Place the entire pan in the oven for 15-20 minutes, or until the egg is fully set and the bottom of the frittata is golden brown. Cut the frittata in wedges and serve each slice sprinkled with thinly sliced scallions, a sprinkle of fresh thyme, and a dab of aioli, if desired.
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
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.
2 cups sliced carrots, diced
1 cup chopped celery
1 large yellow onion, diced
1/2 cup peas
1 cup yellow potatoes, diced and microwaved for 3 minutes
2 cups cooked diced skinless chicken
1/2 cup flour
1/3 cup mushroom-sage olive oil
3 cups chicken stock or broth
1 cup heavy cream or milk
1 teaspoon fresh thyme leaves
salt and pepper to taste
3 cups all purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 stick chilled unsalted butter, cut into 1/4-inch pieces
1 cup buttermilk1/4 cup butter olive oil
Grease a 13″ x 9″ baking or casserole pan. Heat a large, heavy bottom pot over medium heat. Add the olive oil, celery, onions, and carrots. Saute for 5 minutes until carrots are just tender. Add the flour and stir thoroughly so no dry spots remain. Whisking constantly, add the chicken stock to the flour and vegetables. Bring to a simmer stirring constantly until thickened. Add the cream and continue simmering and stirring for a couple of minutes. Check and adjust the seasoning with salt and pepper. Add the potatoes, cooked chicken, peas, and thyme. Scrape the filling into the casserole or baking pan and set aside to cool slightly while you make the biscuits.
Preheat the oven to 350 F. In the bowl of a food processor add all of the dry ingredients and pulse. Add the chilled butter and pulse a few times to incorporate and create small pea sized lumps of butter. Add the butter olive oil to the buttermilk and pour over the dry ingredients. Pulse a few more times until a loose, moist dough forms.
Roll out the dough to 1″ thickness and cut out biscuits 2″ in diameter. Place the biscuits on top of the pot pie filling about 1″ apart. Brush with additional buttermilk and bake for 25 minutes until biscuits are fluffy and golden.
Fresh Strawberry-Balsamic Compote
3 cups sliced, fresh strawberries
1/2 cup Cara-Cara Orange-Vanilla White Balsamic
1 cup sugar
2 cups all-purpose flour
1 3/4 cups milk
1/2 cup Lemon Fused Olive Oil
1 tablespoon white sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
For the Compote
Place the sugar and 1/2 cup of balsamic in a heavy duty 2+ quart sauce pan. Heat over medium, swirling occasionally until the sugar is completely dissolved. Add the strawberries and cook at a simmer until the strawberries begin to lose shape and become a chunky sauce (about 8 minutes), stirring frequently. Cool to room temperature before serving.
For the Waffles
Preheat a standard or Belgian waffle maker. Beat the eggs in large bowl with a mixer or by hand until fluffy. Beat in flour, milk, Lemon Fused Olive Oil, sugar, baking powder, salt and vanilla, just until smooth. Grease the preheated waffle maker with non-stick cooking spray. Pour mix into the ready waffle maker. Cook until golden brown. Serve with Strawberry Balsamic Compote and a dollop of yogurt or cream if desired.
2 cups cold or room temperature mashed potatoes (preferably unseasoned)
1 cup bleached all purpose flour or 1/2 potato flour (starch)
1 cup grated sharp cheddar cheese
2 large scallions thinly sliced
1/3 cup garlic olive oil
1 large egg, beaten
1 teaspoon baking powder
2 teaspoons salt (less for pre-seasoned mashed potatoes)
fresh ground pepper to taste
Sour cream (optional for serving)
Heat the waffle maker. Meanwhile add all the ingredients to a large bowl including 1/2 of the scallions, and whisk thoroughly. Grease the hot waffle iron well. Add 1/3 cup for each waffle. Cook until golden brown on the inside, about 5 minutes per waffle. Serve with a dollop of sour cream, additional scallions, and hot sauce, if desired.