Recipes
Roasted Hasselback Potatoes With Garlic Infused Olive Oil
8 medium red new potatoes1/2 cup garlic olive oil ( You could also substitute with any non-infused UP EVOO or Chipotle Olive Oil, Gremolata Olive Oil, Baklouti Chili Olive Oil, Harissa Olive Oil, or Mushroom Sage Olive Oil)2 teaspoons kosher saltfresh ground pepper to taste1 cup grated cheddar (optional) or any other melting cheese of your choice1 tablespoon fresh chopped chives for garnishPreheat the oven to 400 F.Set each potato into a large spoon and make thin slices along the length of the potato, using the spoon as a guide so as not to cut all the way through the...
Dairy-Free Organic Butter Olive Oil Cinnamon Rolls
Ingredients 5 cups all-purpose flour 1/3 cup granulated sugar 1 tablespoon salt 2 packages rapid rise yeast 2 cups warm water ¼ cup Certified Organic Butter Olive Oil 2 large eggs 2 tablespoons Certified Organic Butter Olive Oil 1/2 cup chopped walnuts (optional) 1/2 cup raisins (optional) ½ cup brown sugar 1 tablespoon ground cinnamon 1/3 cup Certified Organic Butter Olive Oil 1/2 cup brown sugar In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix the water, sugar, butter olive oil, salt, and egg. Add 2 cups of flour and mix until...
Chicken Polpettine in Spicy-Garlic Tomato Sugo over Smoky Cannellini Beans with Escarole
Smoky Cannellini Beans with Escarole1 pound dried Cannellini or Great Northern beans, soaked overnight5 quarts chicken or vegetable stock, preferably homemade1/4 cup high-phenol, Ultra Premium Extra Virgin Olive Oil 1 small onion diced4 cloves garlic minced1 bay leaf torn 2 heads of escarole, torn2 smoked turkey wings or 1 tablespoon sweet or hot Spanish smoked paprikasea salt and fresh ground pepper to tasteIn a heavy 8+ quart stock pot over medium heat saute the onions in the olive oil until translucent. Add the garlic and paprika (if using) saute for another minute. Add the stock, turkey wings (if using), beans, and bay leaf. Simmer...
Shaved Fennel Salad with Milanese Gremolata
Ingredients2 trimmed, thinly sliced fennel bulbs2 tablespoons finely chopped flat leaf parsley4 tablespoons Milanese Gremolata Olive Oil2 tablespoons freshly squeezed lemon juice1 teaspoon sea saltfresh ground pepper to taste1/3 cup finely shaved Pecorino Romano3 Cups mixed baby greens for presentation - optionalInstructionsPlace the shaved fennel in a resealable Ziplock bag or bowl large enough to hold it. Thoroughly whisk together the Gremolata Olive Oil, lemon juice, salt, pepper, and chopped flat leaf parsley. Pour over the fennel and toss to coat. Marinate in the refrigerator for two hours. In a bowl or large platter, arrange a bed of washed mixed...
Cinnamon-Pear Balsamic Roasted Sweet Potatoes
INGREDIENTS: 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 kosher salt or sea salt PREPARATION: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 emulsified balsamic-olive oil mixture. Arrange the potato wedges on the parchment paper lined pan in a single layer, without over-crowding. Sprinkle with...