Lemon & Rosemary Roasted Potatoes

Posted by LISA MCCORMACK

Lemon & Rosemary Roasted Potatoes
A great and easy-to-make side dish to go with your Easter dinner or your next family meal.  We love the flavors of the Lemon Fused EVOO and Rosemary Fused EVOO.

Chocolate Balsamic Chicken Mole

Posted by RACHEL DOUGHERTY

Chocolate Balsamic Chicken Mole

Ingredients 4 tablespoons UP Certified Extra Virgin Olive Oil5 pounds skinless boneless chicken thighs4 cups low-salt chicken broth 1 cup dark chocolate balsamic 1 1/4 pounds onions, sliced1/2 cup shelled pumpkin seeds6 large garlic cloves, sliced4 teaspoons cumin seeds4 teaspoons coriander seeds4 ounces dried pasilla chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed1 ounce dried negro chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed1/4 cup dried currants or raisins3-4" strip of orange zest1 1/2 teaspoons dried oregano 1/2 teaspoon cinnamonFresh cilantro for garnish  DirectionsHeat 1 tablespoon olive oil in a heavy stock pot over medium-high heat. Season the chicken with ...

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...

Where have you been my whole life, Chimichurri?

Posted by RACHEL DOUGHERTY

Where have you been my whole life, Chimichurri?

  Like a bright star in the night sky, tangy, vibrant chimichurri can illuminate dishes such as grilled or roasted meats, roasted vegetables, starchy dishes, and even seafood. There are no rules about when or where you can use this versatile condiment to bring a splash of flavor and pleasing contrast to your culinary creations. By using exceptional ingredients, even in simple applications such as this, a high level of refinement can be obtained. The finest, freshest olive oil on the planet, used as the base for Chimichurri pays homage to the early harvest green fruit notes unique to UP...

Pasta with Mushroom-Sage Olive Oil, Fried Sage & Pecorino

Posted by RACHEL DOUGHERTY

Pasta with Mushroom-Sage Olive Oil, Fried Sage & Pecorino

  Ingredients4 tablespoons Wild Mushroom & Sage infused Olive Oil6 fresh sage leaves, cut in thin strips2 oz. pancetta thinly sliced (optional)1 tablespoon fresh lemon juice1/3 cup grated Pecorino Romanokosher salt and fresh ground pepper to taste12 oz. dry pasta of choice, cooked al dente in lightly salted waterDirectionsWhile your pasta cooks add the olive oil to a large saute pan over medium heat. Add sage leave strips and (pancetta if using). Fry for a couple of minutes until the sage and pancetta strips are crispy but not burnt. Add the lemon juice and whisk. Set aside. Drain the pasta...

Poulet Grand-Mère

Posted by RACHEL DOUGHERTY

Poulet Grand-Mère

    This is a tasty, simple recipe that makes a great weeknight dinner while being easy on the pocketbook.  The olive oil mingles with white wine to make divine pan juice perfectly suited for dipping crusty french bread in.  It's also lovely served over pasta, rice or quinoa. Poulet Grand-MèreIngredients1 whole free range chicken split in half2 pounds small new potatoes1 pound of whole cremini mushrooms2 large carrots roughly chopped in to 1/2" pieces2 onions peeled and cut in to wedges about 1 inch at the thickest part10 cloves of garlic1 1/2 cup of white wine1/2 cup high-polyphenol extra...

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...

FRESH SNAPPER EN PAPILLOTE WITH EXTRA VIRGIN OLIVE OIL

Posted by RACHEL DOUGHERTY

FRESH SNAPPER EN PAPILLOTE WITH EXTRA VIRGIN OLIVE OIL

  Don't like frying fish because of the lingering odor it can leave?  Looking for a fast, fresh, delicious way to work more seafood in to your diet?  Hate endless clean-up after a meal?  Want to serve an upscale recipe that looks like you toiled endlessly to produce it?If you answered yes to any of the questions above, Then I've got the recipe for you!  Pictured on the left, are fantastically fresh snapper fillets simply dressed in a little fresh squeezed lemon juice, white wine, lemon slices, sliced spring onions, sea salt, fresh cracked pepper and Extra Virgin Olive Oil.The...

Baked White Truffle Mac & Cheese

Posted by RACHEL DOUGHERTY

Baked White Truffle Mac & Cheese

  White Truffle oil has a smooth and very intense flavor, a little goes a long way! Many of us grew up on mac and cheese, yet this is definitely not your mother’s mac!    Ingredients 1 pound elbow macaroni, cooked al dente1 Tbs White Truffle Oil4 Tbs Unsalted Butter4 Tbs Flour2 Cups Whole Milk1/2 tsp Cayenne Pepper3/4 Cup Fontina Cheese, grated3/4 Cup Gruyere Cheese, grated3/4 Cup Extra Sharp Cheddar Cheese, grated1/4 Cup Parmesan Cheese, grated1/2 Cup Bread CrumbsSalt & Pepper to tasteMethodPreheat oven to 350 degrees. Cook pasta al dente according to package directions. While pasta is cooking, heat...

Greek Style Chicken Slouvaki with Lemon, and Garlic Olive Oil Garlic Roasted Potatoes

Posted by RACHEL DOUGHERTY

Greek Style Chicken Slouvaki with Lemon, and Garlic Olive Oil Garlic Roasted Potatoes

Chicken Souvlaki 1 1/2 pounds boneless skinless chicken breast cut in 1" piecesMarinade1 cup whole milk plain yogurt1/3 cup garlic olive oiljuice from half a lemon1 tablespoon oregano white balsamic2 teaspoons kosher saltfresh ground pepper to tastePlace the marinade ingredients into a bowl and whisk thoroughly. Add the chicken and marinade into a ziplock bag or large bowl with a cover. Refrigerate for a minimum of 4 hours or up to 24 hours.  To cook the chicken, prepare a grill for indirect cooking, or preheat the oven to 400 F. The chicken can be cooked on skewers or in a single...

Capellini with Lemon and Scallops

Posted by RACHEL DOUGHERTY

Capellini with Lemon and Scallops

This dish takes just a few minutes to prepare and will wow any dinner guest. You can use any long, thin pasta such as spaghetti or linguini as well. Ingredients:1 pound bay or sea scallops 1/2 Cup flour2 Tablespoons Extra Virgin Olive Oil for searing scallops4 Tablespoons Lemon Olive Oil 1 Lemon, zested and juiced 1 pound capellini, cooked al dente 1/3 Cup flat leaf parsley, chopped plus some for garnish Salt and Pepper to taste Method:If using bay scallops, leave whole. If using sea scallops, cut into halves or quarters. In a large bowl, combine flour with salt and...