News

Ingredients1 1/2 pounds fresh beets8 oz. Chevre (fresh goat cheese)6 cups baby arugula or mixed greens1 cup whole pecans, toasted1/4 cup + 2 tablespoons Cranberry-Pear White Balsamic Vinegar1 tablespoon good quality grainy mustardfresh ground pepper to taste1/3 cup + 2 tablespoons UP extra virgin olive oil DirectionsPreheat 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 the skin off between paper towels. Warning: This...

My husband hated Brussles sprouts until… 10 Ingredients.1 pound Brussles sprouts, stem end trimmed off2 large shallots, thinly sliced1/4 cup shave Parmesan cheese1/4 cup Melgarejo Arbequina1 tablespoon Lemon (fused) olive oil 2 tablespoons fresh squeezed lemon juicesea salt to tastefresh ground pepper to taste Directions Shave or slice the Brussles sprouts as thinly as possible. This can be done on a mandolin, using the slicing disk of a food processor, or simply by using a very sharp knife coupled with decent knife skill. In a large saute pan, heat the arbequina olive over medium-high heat. Begin by sauteing the shallots until they...

Ingredients•2 lbs zucchini (about 2-3 large zucchini)•9 oz package frozen artichoke hearts, thawed and squeezed of excess water•zest of 1 lemon•1 tbsp lemon juice•2 cloves garlic, roughly chopped•the leaves of half a bunch of parsley (about a cup)•1/4 cup walnuts•pinch of salt and pepper•1/4 cup Ultra Premium extra virgin olive oil•1 oz parmigiano reggiano, grated (about 1/2 cup) Directions Cut the stem off the zucchinis, then use a mandolin to slice them into long thin ribbons. They should be about 1/8 inch thick, if they’re too thin they won’t stand up on the own, but if they’re too thick, they...

Here is a refreshing recipe now that summer is in full swing: Blueberry Lemon PaletasCreamy, smooth, healthy, refreshing, interesting, delicious. 2 cups fresh whole blueberries, washed1 teaspoon grated lemon zest2 tablespoons lemon (fused) olive oil1 cup whole milk yogurt1/2 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 until 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...

The pungent herb sage is quite versatile, pairing well with pork, chicken, citrus and here with wild mushrooms on this earthy-flavored pizza. Dried sage will do, but is not as aromatic as fresh. Try this pizza as a light main course or cut into wedges and serve as an appetizer. Ingredients1 1/2 teaspoons UP extra-virgin olive oil (or Wild Mushroom & Sage EVOO)8 cups sliced wild and/or cultivated mushrooms, such as chanterelles, cepes, shiitake, oyster, button (about 1 1/2 pounds)2 cups sliced onions1/4 teaspoon saltFreshly ground pepper to taste1 pound whole-wheat pizza dough (see Tip), thawed if frozenCornmeal for dusting...