Blood Orange & Cocoa Waffles

Posted by RACHEL DOUGHERTY

Blood Orange & Cocoa Waffles

  Ingredients:1 1/2 cups whole wheat flour3 tsp. Baking powder1/2 tsp. salt1/4 cup cocoa powder1/4 cup date sugar1 cup plain yogurt2 large eggs4 Tbs. Blood Orange Olive OilInstructions:Preheat the waffle iron. Mix together to dry ingredients in a large bowl. Whisk the wet ingredients together in a separate bowl and add to the dry ingredients, mixing gently until no spots of dry ingredients are visible. Use batter immediately in a greased, preheated waffle iron.  Serve warm waffles with fresh fruit, peanut butter, or maple syrup!

Quinoa Ahi Tuna Poke Bowl with Spicy Baklouti-Miso Dressing

Posted by RACHEL DOUGHERTY

Quinoa Ahi Tuna Poke Bowl with Spicy Baklouti-Miso Dressing

  Ahi Tuna Marinade2 tablespoons soy sauce (Tamari if possible)1 teaspoon Serrano Honey Vinegar1 teaspoon Japanese Roasted Sesame oil1 teaspoon black sesame seeds, plus more for garnish1 pound sushi-grade ahi tuna or sushi-grade wild salmon, 1" cubes2-3 scallions, thinly sliced Salad6 cups organic mixed spring greens1 medium English cucumber cut into 1'" dice 1 large avocadoSpicy Baklouti Miso Dressing1 rounded tablespoon yellow miso2 tablespoons honey ginger white balsamic2 tablespoon Baklouti Olive Oil 1 tablespoon Garlic Olive Oil1 teaspoon dark sesame oil2 tablespoons plain yogurt For serving4 cups cooked quinoa cooled to room temperaturePickled ginger, optional 4 small squares of roasted...

Balsamic Glazed Ham

Posted by RACHEL DOUGHERTY

Balsamic Glazed Ham

  Ingredients 1 bone-in skinless smoked ham, shank or butt end portion, 6-8 lbs. 1 cup Maple Balsamic Condimento, or Cinnamon-Pear Balsamic Condimento 2 tablespoons Dijon or grainy mustard Directions Preheat the oven to 325.   Line a large roasting pan with foil.  With a sharp knife, score the fat all over the ham in a diamond pattern.  Place the ham, cut side down, in the roasting pan and cover tightly with foil. Bake  for 1 hour.Meanwhile, reduce the balsamic to 1/2 cup, by gently simmering it in a medium sauce pan set over low heat.  This process should be...

Crab Stuffed Squash Blossoms Fried in Olive Oil

Posted by RACHEL DOUGHERTY

Crab Stuffed Squash Blossoms Fried in Olive Oil

  Spring.  It is an epic time in the kitchen namely because we have access to fleeting ingredients like green garlic, ramps, and squash blossoms.  This recipe harnesses several delightful seasonal ingredients and weaves them in to a flavorful and eye-catching culinary tapestry. As complicated as it may look at the outset, there are really just a handful of ingredients that come together to make this dish shine, and as you would expect, olive oil is a among them.   Ingredients For the Filling 1 small shallot chopped 1 green onion, chopped 1 tablespoon UP EVOO oil  1 teaspoon fresh lemon...

Cardamom & Persian Lime Olive Oil Cookies

Posted by RACHEL DOUGHERTY

Cardamom & Persian Lime Olive Oil Cookies

  These delicious little cookies are loaded with flavor despite their short ingredient list. And, they're a snap to make. Enjoy them with a fresh pot of tea or your morning coffee.  This recipe is dairy-free.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,...

Arancini fried in olive oil

Posted by RACHEL DOUGHERTY

Arancini fried in olive oil

  They say you can't fry with extra virgin olive oil. "They" say "it's unhealthy" and that it burns creating toxic byproducts.  Some folks say, for instance, that "one should only use extra virgin olive oil for finishing and cold applications, and use cheaper, refined olive oil or other types of vegetable oils to fry and cook with."  You've heard this mantra repeated by chefs, perhaps prominent public figures and even Food Network celebrities.  You might've even heard this from dieticians and those who seem like a good source of information on the topic of culinary applications with extra virgin...

Caesar Salad Dressing

Posted by RACHEL DOUGHERTY

Caesar Salad Dressing

  Ingredients 1/2 cup garlic infused extra-virgin olive oil, divided1/4 cup finely grated parmesan cheeseKosher salt and freshly ground black pepper1 egg yolk1 tablespoon juice from 1 lemon4 anchovies1 teaspoon Worcestershire sauce Directions Combine egg yolk, lemon juice, anchovies, Worcestershire sauce and 1/4 cup parmesan cheese in the in a blender jar or container of a food processor and pulse to combine. With the processor running slowly drizzle in the garlic olive oil until a smooth emulsion forms. Season to taste generously with salt and pepper.

Crunchy Kale Salad with Pomegranate Vinaigrette

Posted by RACHEL DOUGHERTY

Crunchy Kale Salad with Pomegranate Vinaigrette

This is just one of the many ways kale can be fixed. This salad holds up well and can be stored in the refrigerator and eaten over a few days. Ingredients:1 bunch kale, wash, remove tough stems and chop1/4 small head red cabbage, chopped1 Cup nuts, roasted and chopped, such as cashews, walnuts, or peanuts2 medium carrots, peeled and grated1 Tablespoon Extra Virgin Olive Oil of your choice Salt and Pepper to taste Method:Combine all ingredients in large bowl and toss, set aside while you make the dressing.Kale DressingIngredients:1 small apple, diced2 cloves garlic, peeled1/4 Cup Herbes de Provence Olive...

Tomato & Peach Summer Salad

Posted by RACHEL DOUGHERTY

Tomato & Peach Summer Salad

This is a perfect summer salad and can be served with any meal, including brunch!Ingredients:4 ripe peaches, sliced4 ripe tomatoes, cut into bite sized pieces4 ounces feta cheese, crumbled plus more for garnish1/2 Cup red onion, chopped1/4 Cup pecans, choppedHandful fresh mint, choppedHandful fresh basil, choppedBlood orange olive oilSalt to tasteMethod:In a large bowl, combine peach slices and tomatoes. Add feta, red onion, pecans, and drizzle with olive oil. Add mint and basil and gently toss to combine, season with salt to taste. To serve, portion out each plate and sprinkle with feta. Serves 4

Ruby Red Salad

Posted by RACHEL DOUGHERTY

Ruby Red Salad

This salad will perk up any meal no matter the season. It's bright red color is cheerful and uplifting. Ingredients:1 small head of red cabbage, chopped2 oranges, peeled and chopped into bite size pieces 1/2 red onion, diced1 mango, peeled and cubed 1/4 Cup cilantro, chopped3/4 Cup Persian lime olive oil1/4 Cup Sicilian Lemon white Balsamic Salt and pepper to tasteMethod:Combine oil and balsamic in small bowl, whisk to combine and season to taste. Toss rest of ingredients in a large bowl and add as much dressing as desired. Toss gently to coat with dressing and serve immediately.Variations:Try this salad...

Apricot and Ricotta Salad with Grapefruit Balsamic

Posted by RACHEL DOUGHERTY

Apricot and Ricotta Salad with Grapefruit Balsamic

This salad combines the flavors of sweet, creamy, and peppery all in one. Using the combination of Grapefruit Balsamic and Lemon Olive Oil gives it a fresh ingot tangy flavor.  Ingredients:1/4 Cup ricotta salada1/2 teaspoon lemon zest, finely grated1 Tablespoon Grapefruit Balsamic Vinegar 1/4 teaspoon Dijon mustard4 teaspoons Lemon Olive Oil, plus a drizzle for ricotta mix2 Tablespoons toasted pumpkin seeds3 Cups arugula or your favorite mixed greens3 medium apricots, cut into quartersSalted pepper to tasteMethod:Combine ricotta, a drizzle of olive oil, zest, and salt and pepper to taste in a small bowl. In another bowl combine vinegar, mustard, and...

Toasted Bread Salad

Posted by RACHEL DOUGHERTY

Toasted Bread Salad

Bread salads are made different ways all over the world, depending on the culture. Here is a basic recipe that can be modified using your desired flavors of olive oil and balsamic vinegar. It's a great way to use leftover bread and can be eaten as a side dish or main course. Try adding grilled chicken or steak for a hardy meal!Ingredients:1/2 Cup Extra Virgin Olive Oil6 cloves garlic, crushed4 Cups crusty bread, cut into bite sized chunks 1 Cup red onion, diced3 Cups tomatoes, cut into bite sized chunks1/4 Cup Feta or Mozzarella cheese, whichever you prefer3 Tablespoons White...