Free Standard Shipping on Orders Over $95!
Cart 0

Recipes

Cranberry, Coconut, Cashew Granola with Persian Lime Extra Virgin Olive Oil & Coconut White Balsamic Condimento Reduction

Cranberry, Coconut, Cashew Granola with Persian Lime Extra Virgin Olive Oil & Coconut White Balsamic Condimento Reduction

Ingredients 4 cups old fashioned oats1 cup dried cranberries1 cup cashews1 unsweetened flaked coconut1/2 cup Persian Lime Olive Oil1/3 cup honey or Coconut White Balsamic Condimento, gently reduced by half and cooled.DirectionsPreheat the oven to 250 degrees. In a small bowl whisk together the olive oil and balsamic reduction or honey until thoroughly combined. In a large bowl, mix all of the dry ingredients except the cranberries. Pour the olive oil balsamic mixture over the oats and mix very well until all the oats and dry ingredients are completely coated with the mixture. Spread the granola out on to a baking...

Read more →


Slow Braised Lamb Shanks With Coratina and Malbec Wine Reduction

Slow Braised Lamb Shanks With Coratina and Malbec Wine Reduction

Four lamb shanks1/2 cup flour1 tablespoon kosher saltfresh ground pepper to tasteFour inch sprig of rosemary, woody stems discarded4 cloves fresh garlic, minced1 medium onion minced1 large carrot, finely diced1/3 cup Ultra Fresh, UP, Gold Medal Coratina Olive Oil3 cups robust red wine such as Malbec1 cup water*This recipe can be made in a dutch over or crock pot.  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...

Read more →


Fresh Arugula Pasta with Creamy Garlic-Mushroom Sauce

Fresh Arugula Pasta with Creamy Garlic-Mushroom Sauce

Fresh Arugula Pasta Dough1/2 cup fresh baby arugula1 tablespoon lemon juice 1-1/2 cup fine semolina flour3/4 cup all-purpose flour2 large eggs3/4 teaspoon salt1 tablespoon Garlic Olive OilCombine the arugula and tablespoon of lemon juice in a blender or food processor and process until it forms a fine green paste.  Place all the dry ingredients in to the bowl of a food processor and pulse to combine. Mix 1/4 cup of the arugula paste with the eggs and olive oil. Add the wet ingredients to the dry ingredients and pulse until the mixture begins to form a ball. Add a little water...

Read more →


Roasted Beet Salad

Roasted Beet Salad

Ingredients1 1/2 pounds fresh beets1/3 cup arugula blossoms (optional) 8 oz. chèvre (fresh goat cheese)6 cups baby arugula or mixed greens1 cup whole pecans, toasted1/4 cup + 2 tablespoons White A-Premium balsamic vinegar 1 tablespoon good quality grainy mustard fresh ground pepper to taste1/3 cup + 2 tablespoons UP Certified Extra Virgin Olive Oil Directions Preheat the oven to 400. Trim the beets and wrap in one foil packet drizzled with a tablespoon of water. Roast for 1 hour or until tender when pierced through with a knife. Once the cooked beets are cool enough to handle, peel them by rubbing...

Read more →


Cardamon & Persian Lime Olive Oil Cookies

Cardamon & Persian Lime Olive Oil Cookies

Ingredients3 cups unbleached organic flour2 cups granulated cane sugar1 teaspoon salt2 teaspoons baking powder2 teaspoons green cardamom seeds, freshly ground1 cup Persian Lime infused olive oil2 large eggs, whiskedDirectionsPreheat the oven to 350 F.In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, add the sugar, oil, and eggs.  Beat on medium speed until thick and creamy, about 3 minutes.In a separate bowl whisk together the flour and remaining dry ingredients.  Add the dry ingredients to the wet ingredients in three additions beating in between additions until no dry flour remains.Scoop approximately...

Read more →