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Balsamic Truffles

Balsamic Truffles Balsamic Ganache Truffles1/2 Cup Steaming hot heavy cream1 pinch of sea salt 8 ounces best quality dark chocolate in chip form, or chopped3 tablespoons dark or white balsamic - my favorite options for this are: coconut, raspberry, apricot, tangerine strawberry, maple, espresso, lavender, or traditional.1/2 cup cocoa powder for rolling the truffles or use [...]

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Popcorn with Grated Asiago, Cracked Black Pepper and Wild Mushroom and Sage Olive Oil

Popcorn with Grated Asiago, Cracked Black Pepper, Wild Mushroom-Sage Olive Oil 6 cups freshly popped, warm popcorn ( I air-pop it)1/3 cup UP Certified Wild Mushroom-Sage Olive Oil + 2 tablespoons1/2 cup freshly grated Asiago cheese + 2 tablespoonsFresh cracked pepper to tastesea salt to tasteI a bowl large enough to hold the popcorn, drizzle 1/3 [...]

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Truffled Butternut Squash Trottole & Cheese

Ingredients 2 cups butternut squash peeled, cubed in 1" pieces1 pound dry Trottole or Macaroni pasta2 cups shredded guyere2 cups shredded white cheddar1/2 cup Pecorino Romano cheese3 cups milk1 cup heavy cream1/2 cup AP flour1+ 4 tablespoons Garlic Infused Olive Oil1 tablespoon Truffle Infused Olive Oil1 large shallot finely minced2 teaspoons saltfresh ground pepper [...]

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Roasted Hasselback Potatoes with Garlic Infused Olive Oil

8 medium red new potatoes1/2 cup garlic olive oil ( You could also substitiue with any non-infused UP EVOO or Chipotle Olive Oil, Gremolata Olive Oil, Baklouti Chili Olive Oil, Harissa Olive Oil, or Mushroom Sage Olive Oil)2 teaspoons kosher saltfresh ground pepper to taste1 cup grated cheddar (optional) or any other melting cheese of [...]

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Arugula Pesto

Ingredients12 ounces baby arugula washed and spun dry4 medium garlic cloves, peeled1 teaspoon freshly squeezed lemon juice1/2 cup hulled, toasted pumpkin seeds1/2 cup finely grated Pecorino Romano1 teaspoon fresh ground pepper and salt if used (depending on how salted your pasta water is)2/3 cup UP Oro Bailen Picual or Melgarejo Hoji Blanca extra-virgin olive oilDirectionsCook [...]

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Cheddar Cheese Cornbread

Warm, spicy, ever so cheesy, and savory!! This cornbread is delicious by itself or accompanied by a steamy bowl of soup.Ingredients2 cups whole wheat flour 1/2 cup yellow cornmeal2 tablespoons honey1 tablespoon baking powder1 teaspoon kosher salt1 1/2 cups whole milk2 large eggs, lightly beaten1/2 cup Baklouti Green Chili Pepper Fused Olive Oil8 ounces sharp grated [...]

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Dairy Free Butter Olive Oil Cinnamon Rolls

Ingredients:5 cups all-purpose flour1/3 cup granulated sugar1 tablespoon salt2 packages rapid rise yeast 2 cups warm water¼ cup Butter infused olive oil2 large eggs2 tablespoons Butter infused olive oil1/2 cup chopped walnuts (optional)1/2 cup raisins (optional)½ cup brown sugar1 tablespoon ground cinnamon1/3 cup Butter infused olive oil1/2 cup brown sugarDirections:In a small bowl, dissolve yeast in warm [...]

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Strawberry Granita

Ingredients:1 cup fresh strawberries3 cups ice cubes½ cup Strawberry dark balsamic vinegar1 Tbsp. agave nectarInstructions:Put all ingredients in food processor. Blend until smooth and all ingredients are mixed.Scoop into individual bowls and serve immediately.Recipe Provided by Linda Fitzgerald

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Cranberry Pear Glazed Butternut Squash with Rosemary

Ingredients:1 - 2 pound butternut squash peeled, seeded and diced in to 1" pieces (about 3 cups)1/3 cup Cranberry Pear white balsamic vinegar1 tablespoon "sweet" fruity Extra Virgin Olive Oil such as Hojiblanca or Arbequina3" sprig fresh rosemary, leaves stripped from stem and roughly choppedSea salt & fresh cracked pepper to tasteDirections:Preheat the oven to 375. [...]

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Ricotta Basil Olive Oil Spread

This easy spread has an aioli-like consistency but uses no eggs. Instead, fresh part skim ricotta stands in lending a creamy-dreamy texture and richness.I chose to use Arbequina olive oil for this application. With it's grassy-herbaceousness, apple peel center, and healthy peppery finish, it served to cut the richness of the ricotta and [...]

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