Tagged "Garlic"

Dairy-free Cream of Mushroom Soup

Posted by Sarah Mellino on

This month we are focusing on immune system and Vitamin D boosting recipes, to combat the last leg of flu season!

Vitamin D is important for calcium absorption and the forming/maintenance of strong bones. Vitamin D has also been shown to reduce symptoms of depression. It can be found in egg yolks from free range chickens, cod liver oil, wild mushrooms such as portobello and crimini, and fatty omega rich fish.

Immune boosting foods include: Citrus, Bell Peppers, Broccoli, Garlic, Ginger, Spinach, Yogurt, Almonds, Turmeric, Green Tea, Papaya, Kiwi, Poultry, Sunflower Seeds, and Shellfish.

This dairy-free Cream of Mushroom soup is perfect for boosting your Vitamin D and immune system. It is warm, hearty, and delicious. Let us know how you liked it in the comments!


  • 1 1/2 lbs [wild] mushrooms [include mitaki & shiitaki for greater boost]
  • 1 yellow onion
  • 3 cloves chopped garlic
  • 1/4 cup olive oil + 2 tbsp
  • 1 1/2 tsp dried thyme
  • 1 tsp sea salt + 1/2 tsp
  • 2 tbsp arrowroot starch
  • 1 1/2 cups broth or stock [I used chicken bone broth]
  • 1 can coconut milk
  • Juice of 1 lemon
  • 4 tsp parsley
  • You can also use add fresh grated ginger for the extra immune boost


  1. Rinse, pat dry, and slice mushrooms about 1/4″ thick. Chop the onion and garlic.
  2. Set a large stock pot on medium heat. Once hot, add 1/4 cup olive oil, onion, and garlic and stir.
  3. After 2-3 minutes, add the sliced mushrooms, dried thyme, and 1 tsp sea salt. Cook for 10 minutes.
  4. Remove about 1 cup of the mushrooms (2-3 slices per serving bowl). Sprinkle in the arrowroot starch and stir. Add the broth and coconut milk and stir.
  5. Raise the heat to high and bring to a boil. Once a boil is reached, bring to low and let simmer. Once it has cooled a little bit, add the lemon juice and 1/4 tsp more sea salt.
  6. Use an immersion blender or ladle into a standing blender and puree until smooth. Divide into 4 soup bowls and top with the reserved mushrooms and fresh chopped parsley. Add another squeeze of lemon and/or drizzle of EVOO if you wish. 
  7. Enjoy!!
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Quinoa Ahi Tuna Poke Bowl with Spicy Baklouti-Miso Dressing

Posted by Rachel Dougherty on


Ahi Tuna Marinade
2 tablespoons soy sauce (Tamari if possible)
1 teaspoon Serrano Honey Vinegar
1 teaspoon Japanese Roasted Sesame oil
1 teaspoon black sesame seeds, plus more for garnish
1 pound sushi-grade ahi tuna or sushi-grade wild salmon, 1" cubes
2-3 scallions, thinly sliced

6 cups organic mixed spring greens
1 medium English cucumber cut into 1'" dice
1 large avocado

Spicy Baklouti Miso Dressing
1 rounded tablespoon yellow miso
2 tablespoons honey ginger white balsamic
2 tablespoon Baklouti Olive Oil

1 tablespoon Garlic Olive Oil
1 teaspoon dark sesame oil
2 tablespoons plain yogurt

For serving
4 cups cooked quinoa cooled to room temperature
Pickled ginger, optional
4 small squares of roasted dried seaweed snacks (nori) cut up for garnish, optional

Prepare 4 cups cooked quinoa set aside and allow to fully cool to room temperature.
Prepare the tuna marinade by placing all marinade ingredients into a medium bowl and whisking. Add cut up tuna and toss to coat. Refrigerate tuna while preparing the rest of the recipe or up to 20 minutes.
Make the Miso Dressing by adding all dressing ingredients to the bowl of a blender or food processor. Process on high until the mixture is fully blended and creamy. Set aside. 
Just before serving, in a large bowl toss 6 cups of mixed greens with 4-6 tablespoons of miso dressing. Compose the bowl by adding 1 cup of cooked quinoa to the bottom of each bowl. Add a mound of dressed mixed greens to the top of the quinoa. Divide the cut up avocado and cucumber to each salad. Place equal portions of the tuna on top of the greens. Place cut up nori strips atop salads and serve immediately.
Serves 4 as a light meal or 6 as a small salad   
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Where have you been my whole life, Chimichurri?

Posted by Rachel Dougherty on


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 extra virgin olive oil. The green herbaceous flavors will elevate your chimichurri to levels heretofore unknown.   

Chimichurri Sauce
2 cups packed fresh Italian parsley leaves
4 medium garlic cloves, peeled and smashed
1/4 cup packed fresh oregano leaves (or 4 teaspoons dried oregano)
1/4 cup pinot noir red wine vinegar
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
Freshly ground black pepper
1 cup Certified UP Extra Virgin Olive Oil
Place the ingredients in to the bowl of a food processor and pulse until the ingredients are chopped and the sauce is combined. Can be made ahead and stored under refrigeration for up to one week in a tightly sealed container. Freezes well for future use. 
Use over grilled or braised lamb, pork, beef, poultry, in potato salad, over grilled or roasted vegetables, as a marinade for meats, over seafood, as a bread dip, and over hummus.
Makes about 1 1/2 cups of condiment. 
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Easy Olive Oil Roasted Garlic

Posted by Rachel Dougherty on


This recipe is extra simple and extra delicious.  Slow roasting whole garlic heads brings out a nutty sweetness in the garlic and turns the cloves creamy and spreadable.  A robust olive oil is a must here otherwise you will loose the lovely marriage of flavors as the character of olive oils with modest phenol content will dissipate under such heat.

The ways in which you can then use this "garlic candy" as I call it, are endless. You can use them in dressings, sauces, marinades, smeared on a slice of toasted baguette with a drizzle of olive oil and a pinch of sea salt, in aioli, on roasted meats, grilled meats, fish, chicken breast, with vegetables, on baked potatoes, in pasta, and on, and on...

Roasted Garlic with Robust Olive Oil
7-9 firm, whole heads of garlic, with the stem end sliced off.  (Do not slice the root end or the bulb may fall apart)
1/3 cup Fresh, Robust, extra virgin olive oil

Preheat the oven to 400.  In a pie tin, cake pan, or other shallow oven proof baking vessel, place the garlic heads cut side up. Drizzle each head generously with approximately two teaspoons of extra virgin olive oil.

Seal the pan tight with aluminum foil and bake for 35-40 minutes, until the garlic is fragrant, soft, and golden brown.

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Caesar Salad Dressing

Posted by Rachel Dougherty on



1/2 cup garlic infused extra-virgin olive oil, divided
1/4 cup finely grated parmesan cheese
Kosher salt and freshly ground black pepper
1 egg yolk
1 tablespoon juice from 1 lemon
4 anchovies
1 teaspoon Worcestershire sauce

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.
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