Recipes

Are you suffering from an overabundance of gorgeous, ripe, heirloom tomatoes? If you answered yes, then consider preserving your harvest by oven drying your tomatoes and then jarring them with a superlative, fresh UP EVOO and herbs.  If you answered no, get yourself some late summer tomatoes, stat! It doesn't get easier than this, and the results are spectacular. Serve them as an appetizer, blend them with garlic for a "sun-dried" style tomato pesto sauce, or enjoy them for snacking straight out of the jar. Start with 2-3 pounds of ripe summer tomatoes. Line a couple of baking sheets with...

4 tablespoons UP Extra Virgin Olive Oil1 Red Bell Pepper – cut into thin strips1 Green Bell Pepper - cut into thin strips1 Yellow Bell pepper - cut into thin strips5 large cloves or garlic minced1/2 teaspoon red pepper flakes1 teaspoon fresh thyme leavessalt pepper to taste 1 pound Spanish Chorizo sausage sliced into ¼ inch slices1 pound boneless skinless chicken thighs cut in stripsOne large tomato diced or one 14 oz can diced1 cup Spicy Red Piri-Piri Pepper stuffed Gordal olives drained, halved One medium onion choppedShrimp – 16 jumbo shrimp, shell onSmoked Paprika – 2 teaspoons1 teaspoon saffron1...

6 cups baby arugula washed, spun dry 2 cups of sliced heirloom tomatoes 1/3 cup freshly torn basil leaves 1/2 small red onion, very thinly sliced  1/2 pound mozzarella fresca thinly sliced or bocconcini sliced in half 1/2 UP extra virgin olive oil 2 tablespoons Champagne Vinegar 2 tablespoons apricot white balsamic - or your white balsamic of choice 1 teaspoon grainy mustard 1/2 teaspoon salt freshly ground pepper to taste Combine the Champagne and white balsamic in a small bowl and place the red onions in the bowl to quickly "pickle" for 5 minutes or up to 10 minutes. ...

2 tbs. 300+ Poly UP Extra Virgin Olive Oil2 cloves garlic, crushedA sprig of fresh marjoram or oregano (optional)Sea salt Fresh ground pepper1 pound meaty, tomatoes containing less water, such as Roma TomatoesPreheat the oven to 300 F. Combine the UP extra virgin olive oil, garlic, herbs, salt, and pepper in a shallow oven proof dish. Slice the tomatoes in half lengthwise, toss with the oil and seasonings, and place cut side down in the dish.Bake for 2 1/2 hours, or until the tomatoes are completely soft and become wrinkledWhole Wheat Extra Virgin Olive Oil Pastry Crust1 cup whole wheat...

Wild Mushroom Empanada Filling 1 cup zucchini finely diced 1/2 pound assorted wild mushrooms, cleaned and coarsely chopped 1 shallot minced 2 large cloves garlic, minced 3 tablespoons Organic Wild Mushroom & Sage Olive Oil 1 large egg, beaten 1/4 cup bread crumbs 1/4 cup grated Pecorino Romano freshly ground pepper to taste sea salt to taste Heat the olive oil in a large skillet over medium heat.  Saute the shallot for two minutes until translucent.  Add the garlic and saute for another minute.   Add in the mushrooms and saute until all the moisture has evaporated and the mushrooms...