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...

Easy Olive Oil Roasted Garlic

Posted by RACHEL DOUGHERTY

Easy Olive Oil Roasted Garlic

  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...

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.

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...

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...

Olive Oil Mashed Potatoes

Posted by RACHEL DOUGHERTY

Olive Oil Mashed Potatoes

Ingredients: 2 pounds yellow fleshed potatoes, like Yukon Gold, peeled and cut into 1-inch chunks8 garlic cloves, peeled Salt and Pepper to taste¼ cup of your favorite flavored or unflavored Extra Virgin Olive Oil Method: Bring water to a boil in a large saucepan. Add potatoes, garlic and 2 teaspoons salt and cook at a brisk simmer until potatoes are tender, about 15 minutes.Drain potatoes and garlic, reserving 1 cup of cooking liquid. Mash potatoes and garlic. Beat in olive oil and then thin to desired consistency with reserved cooking liquid. Check seasoning and serve.

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...

Perfect 4 Ingredient Meat Marinade

Posted by RACHEL DOUGHERTY

Perfect 4 Ingredient Meat Marinade

This is a perfect go-to marinade and can be used on meat, chicken, and fish. It has just enough seasoning for tasty flavor, without being overpowering.Ingredients:1/2-1 Cup Extra Virgin Olive Oil Juice of 3-4 Limes4-5 cloves of Garlic, choppedHandful fresh Cilantro, choppedMethod:Place all ingredients in zip lock bag along with your choice of meat. Refrigerate overnight if possible. When ready to cook, remove meat and discard marinade. Pat meat dry, right before grilling add a generous sprinkle of salt and pepper. Cook as desired. Enough for 2 pounds of meat

Classic Homemade Hummus

Posted by RACHEL DOUGHERTY

Classic Homemade Hummus

    This is a simple recipe that can be whipped up in a few minutes. Keep the ingredients in your pantry for perfect last minute appetizer. Ingredients: 2 15oz cans Garbanzo Beans, drained1/3 Cup Chipotle Olive Oil 1/3 Cup Lemon Juice 2 Tablespoons Roasted Sesame Oil2 large cloves Garlic, peeled1/2 Tablespoon Cumin, ground1 teaspoon salt or to tasteMethod:Place all ingredients into a food processor and pulse until smooth. Adjust seasonings if needed.Variations:-Try using Garlic, Lemon, Lime, or Milanese Gremolata Olive Oil instead of Chipotle.-Try adding in a can of drained roasted red peppers for a fun color and flavor.Serves...

Roasted Cherry Tomato Bruschetta with Basil and Ricotta

Posted by RACHEL DOUGHERTY

Roasted Cherry Tomato Bruschetta with Basil and Ricotta

Ingredients1 loaf of good quality crusty Italian or French Bread2 cups fresh, good quality ricotta cheese1/2 cup UP EVOO - Picual, Hoji, or Koroneiki would go well here1/4 cup Tuscan Herb or Garlic Olive Oil3 cups super sweet cherry tomatoes1 cup packed fresh basil leaves3 large garlic cloves1 cup good quality sun dried tomatoes in oil, drained well2 teaspoons sea saltfresh cracked pepper to tastePreheat a grill, BBQ or oven to 425 F.In a medium bowl, whisk the ricotta with 1 teaspoon salt and set aside.Toss the cherry tomatoes with 1/4 cup fresh UP EVOO, a teaspoon of salt, and...

Caramelized Brussel Sprouts with Cremini Mushrooms and Pomegranate Balsamic

Posted by RACHEL DOUGHERTY

Caramelized Brussel Sprouts with Cremini Mushrooms and Pomegranate Balsamic

  Whether you fall into the brussles sprouts hater's club or the brussles fan club, this recipe is for you. After much initial protesting, this recipe quickly turns brussles haters into converts and the fans just love them even more.Ingredients1 1/2 pounds small, fresh brussles sprouts, dried end trimmed, and cut in half1/2 pound fresh Cremini mushrooms sliced in half1/4 cup Mushroom-Sage olive oil (or olive oil of you choice such as lemon, garlic, UP EVOO, etc.)1 medium shallot thinly sliced2 Tablespoons pomegranate balsamic1 teaspoon saltfresh ground pepper to tasteDirectionsHeat a heavy-duty 12" saute pan, add the olive oil. Add...