• This resplendent savory dish makes a delicious sauce that also goes well on a bed of steamed or sauteed spinach if you do not care for the cauliflower. I’ve also tossed spinach into the dish as written (about 4 oz spinach) with marvelous results – add the spinach in the last 5 minutes of cooking.

• INGREDIENTS:
  2 lbs bone-in chicken thighs
  1/3 cup Tuscan Herb Olive Oil
  1 TBLS dried Italian Herbs
  1 cup dry white wine
  10 kalamata olives
  1/4 cup sun dried tomatoes, cut into small pieces
  3 TBLS black raisins
  3 cups cauliflower (broken into very small florets)
  1 tsp cayenne pepper

• DIRECTIONS:
  Heat a large skillet to medium. Add the oil. Add the chicken and brown on all sides. Sprinkle with italian herbs, add all the rest of the ingredients. Cover and simmer about 30 minutes, or until chicken is cooked through. Serve thighs with the resulting sauce.

• BAKED HALIBUT INGREDIENTS:
  1 to 1 1/4 lbs halibut, in 2 to 4 filets
  3 TBLS Eureka Lemon Fused Extra Virgin Olive Oil
  1/2 TBLS dried Herbs de Provence

• BAKED HALIBUT DIRECTIONS:
  Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure the thickness of the fish. Arrange fish in a shallow 2-quart baking dish. Drizzle fish with Eureka Lemon Fused EVOO, and sprinkle with the herbs. Bake uncovered in a 450 degree F oven until fish just flakes easily with a fork (allow 6 to 9 minutes per 1/2-inch thickness). Remove to serving dish or plates. Drizzle with aioli.

• LEMON-GARLIC AIOLI DIRECTIONS:
  2 TBLS Sicilian Lemon Balsamic Vinegar
  1 egg
  2 twists of freshly ground black pepper
  1/4 cup Garlic Olive Oil
  1/4 cup Eureka Lemon Fused EVOO
  1/2 cup robust EVOO

• LEMON-GARLIC AIOLI DIRECTIONS:
  Pour balsamic and egg into blender. Blending on medium, slowly add the oils in a steady stream about the size of a pencil lead, blending the whole time, until the aioli has accepted all the oil. Serve drizzled over fish and vegetables. Store any leftover aioli in the refrigerator and use as a mayonnaise.

Serve this halibut on a bed of steamed broccoli, sauteed greens, or alongside steamed asparagus.

• An easy South-of-the-Border dish with surprising depth of flavor.

• INGREDIENTS:
  1/2 lbs skinless, boneless chicken breasts – sliced into approx 1/4″ thick strips
  1/2 cup plus 4 TBLS Persian Lime Infused Olive Oil
  1/4 cup Honey Serrano specialty vinegar
  2 each medium red and green bell peppers, sliced into strips
  1 medium onion, sliced thin

• DIRECTIONS:
  Pour the vinegar and 1/2 cup Persian Lime oil over the chicken strips in a bowl or in a large ziplock bag and marinate in the refrigerator at least 1 hour and up to 6 hours. Heat a large skillet to medium/high heat, add 4 TBLS of oil. Add chicken, peppers, and onion (you may need to do this in batches depending on the size of your pan). Saute’, tossing regularly, until the chicken is cooked through. Remove to a serving dish.
  
  Serve on salad greens, rice, or heated tortillas along with sides of fresh salsa and fresh guacamole (or sliced avocado).

• This comforting, spicy, easy cake-like bread has no sweetener, and doesn’t need it due to the combinations of the ingredients. If you insist on sweetener, you can add it, but do please try it as written.

• INGREDIENTS:
  1/2 Cup Coconut Flour
  1 Cup Pumpkin Puree (fresh or canned)
  5 Eggs
  2 TBLS Cinnamon Pear Balsamic Vinegar
  2 TBLS Pumpkin Pie Spice
  1 tsp Baking Soda
  1/4 tsp Sea Salt
  1/4 cup Blood Orange Infused Olive Oil
  1/3 cup currants (or raisins)

• DIRECTIONS:
  Heat oven to 400 degrees. Combine all dry ingredients in a mixing bowl. Combine all wet ingredients in a separate bowl. Pour the dry ingredients into the wet ingredients, mixing well, using a whisk or hand mixer. Grease an 8×8 square (or round) baking dish with a little extra orange oil. Pour batter into baking dish, smooth top of batter and bake for about 25 minutes.
  
  For muffins, bake about 15 minutes in paper muffin cups or muffin tins greased with olive oil.

• Oh yeah baby! This recipe couldn’t be more simple or flavorful. It also doesn’t hurt that ribeye steak is an amazing cut of beef. Due to its intrinsic marbling it’s also a forgiving cut even when slightly over cooked.

• INGREDIENTS:
  1/3 cup Blackberry-Ginger Balsamic
  1/4 cup Garlic Olive Oil
  1 Tbs. good quality Dijon-style mustard
  2 teaspoons kosher or sea salt

• DIRECTIONS:
  Prepare the grill or broiler. In a medium bowl, whisk the mustard with the salt and balsamic until blended thoroughly. Slowly drizzle in the olive oil, whisking quickly and continuously. The marinade should become thick and emulsified. In a sealable container or large zip lock bag, place up to four ribeye steaks and thoroughly coat with the marinade. Refrigerate and marinate for up to 2 hours, turning the steaks at least once during the process.
  
  Proceed with grilling or broiling the steaks. After cooking, allow the steaks to rest, loosely covered at room temperature for 10 minutes before serving.

• INGREDIENTS:
  1 – 2 pound butternut squash peeled, seeded, and diced into 1″ pieces (about 3 cups)
  1/3 cup Cranberry-Pear White Balsamic Vinegar
  1 TBLS sweet, fruity Extra Virgin Olive Oil
  3″ sprig fresh rosemary, leaves stripped from stem and roughly chopped
  Himalayan Pink salt & fresh cracked pepper to taste

• DIRECTIONS:
  Preheat the oven to 375. In a large bowl whisk the olive oil and balsamic together until thoroughly combined. Add the rosemary and squash and toss to coat and combine evenly.
  
  In a large roasting pan lined with parchment, arrange the squash in a single layer, drizzling with any remaining marinade. Sprinkle liberally with Himalayan Pink salt and fresh ground pepper. Roast the squash for 30-35 minutes, stirring a few times until golden brown and caramelized. Adjust seasoning and serve.

• INGREDIENTS:
  5 oz. high quality bittersweet dark chocolate
  1/3 cup + 1 tbs. Blood Orange Olive Oil
  1/2 cup coconut sugar
  3 large eggs
  1/2 teaspoon vanilla extract
  1/2 cup unsweetened cocoa powder
  A pinch of sea salt

• DIRECTIONS:
  Preheat oven to 375°F. Grease an 8-inch round baking pan with about a teaspoon of the tablespoon of blood orange olive oil. Line bottom with a round of parchment paper and grease the paper and sides with remaining part of the tablespoon of olive oil.
  
  In a double boiler, melt finely chopped chocolate with 1/3 cup of blood orange agrumato olive oil. Remove from heat and whisk in the sea salt and coconut sugar. Add eggs one at a time, whisking well after each addition. Sift the cocoa powder over the chocolate and whisk until just combined.
  
  Pour batter into prepared pan and bake in middle of oven for 20-23 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate. Drizzle cake with a small amount of blood orange agrumato or dust cake with additional cocoa powder and serve with tangerine sorbet, whipped cream, or vanilla gelato.
• Serves 8-10

• INGREDIENTS:
  4 medium sweet potatoes, peeled and each cut
  lengthwise into 8 wedges
  1/3 cup Cinnamon-Pear Balsamic
  2 tablespoons Butter Extra Virgin Olive Oil
  3/4 teaspoon Himalayan Pink salt

• DIRECTIONS:
  Heat oven to 400F. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan. Thoroughly shake or whisk together the Cinnamon-Pear Balsamic and Butter Extra Virgin Olive Oil. In a large bowl toss to liberally coat the sweet potato wedges with the balsamic/Butter EVOO mixture. Arrange the potato wedges on the parchment paper lined pan in a single layer, without over-crowding. Sprinkle with Himalayan Pink salt and roast for 45 minutes until tender and the balsamic glaze has caramelized.

• INGREDIENTS:
  Four lamb shanks
  1/2 cup coconut or almond flour
  fresh ground pepper to taste
  four inch sprig of rosemary, woody stems discarded
  4 cloves fresh garlic, minced
  1 medium onion minced
  1 large carrot, finely diced
  1/3 cup Extra Virgin Olive Oil
  3 cups robust red wine such as Malbec
  1 cup hot water

• DIRECTIONS:
  If using the oven, preheat to 300. In a wide shallow dish or a gallon size Ziplock bag, mix the flour, salt and pepper. Rinse and pat the lamb shanks dry and dredge in the flour. In a large heavy bottom pan, heat the EVOO over medium-high heat, and brown the lamb shanks until golden brown on all sides, taking care not to over crowed the pan, cooking for about 5 minutes per side, and set aside.
  
  In the same pan, add all of the vegetables and saute’ over medium heat, scraping up any browned bits, until the onions are translucent, for approximately five minutes. Pour in the wine and simmer for another couple minutes and then add cup of hot water. Add the fresh rosemary to the bottom of the crock pot or dutch oven and arrange the shanks on top. Pour the wine and vegetables over the top. Cook, covered, in a heavy dutch oven or in a crock pot set on low, for six hours.
  
  After six hours, carefully remove the shanks from the liquid, taking care not to allow the meat to slip off the bones. Cover meat to keep warm. Strain and de-fat the braising liquid. Place in a small saucepan and reduce by half. Adjust the seasoning with sea salt and fresh ground pepper. Pour the reduction over the lamb shank placed atop a bed of mashed potatoes made with extra virgin olive oil instead of butter.  Serves 4.
  
  *This recipe can be made in a dutch oven or crock pot.

• INGREDIENTS:
  2 pounds baby Yukon Gold potatoes
  fresh cracked pepper to taste
  1/3 cup Garlic Extra Virgin Olive Oil
  1 TBLS Sea salt
  Himalayan Pink salt

• DIRECTIONS:
  Preheat the oven to 400. Cover the potatoes with water and add one tablespoon of sea salt. Bring to a full boil and cook for approximately 7 minutes or until the potatoes are tender, but not mushy, when pierced with the tip of a knife. Drain the potatoes thoroughly. Rub a sheet pan liberally with garlic olive oil. Place the potatoes on the sheet pan and gently crush each potato in to a disk using the bottom of heavy glass that has been greased with garlic olive oil. Sprinkle the smashed potatoes with a little Himalayan Pink salt and fresh cracked pepper to taste. Drizzle liberally with the remaining garlic olive oil and bake until golden brown and crisp, about 15-20 minutes.
  Serves 4-6.

• INGREDIENTS:
  1 Turkey (about 12 pounds)
  
  For The Brine
  1 1/2 cups kosher salt
  2 1/2 gallons cold water
  
  Roasting
  3 tablespoons Mushroom Sage Extra Virgin Olive Oil
  1 tablespoon freshly ground pepper
  1/2-3/4 cups chicken stock, as needed

• DIRECTIONS:
  Place Turkey and enough brine to cover in a large pot. Refrigerate for 12 to 24 hours. If turkey floats to top weigh down with a plate and cans to keep it submerged in brine. While preheating oven to 400°, rub 2 tablespoons mushroom sage extra virgin olive oil over the skin of turkey. Sprinkle pepper over skin and in cavity. Tuck wing tips under, loosely truss legs, and place turkey on a V-shaped rack in roasting pan. Tent breast with foil. Put turkey in preheated oven. To ensure the bird cooks evenly rotate roasting pan 180° every 30 minutes. Roast for about one hour, remove foil and baste Turkey with 1/2 cup of warm stock mixed with one tablespoon mushroom sage extra virgin olive oil. Start checking internal temperature after about one hour by inserting an instant read thermometer in the meatiest part of the thigh, not touching the bone. If legs or breast begin to get too brown, cover loosely with foil. Roast until internal thigh temperature reaches 165°. Total roasting time should be about two to two and three-quarter hours. Let bird rest at least 20 to 30 minutes before carving.

• INGREDIENTS:
  2 lbs. small to medium sized beets, scrubbed, washed, and trimmed
  1 tablespoon high polyphenol extra virgin olive oil
  Approximately 2 cups honey-serrano vinegar

• DIRECTIONS:
  Preheat the oven to 375. Line a baking sheet with aluminum foil. Wash and scrub the beets thoroughly. Place the whole beets on to the baking sheet and enclose the beets with another sheet of foil. Roast the beets for approximately an hour, depending on size. If using large beets, it may take up to 2 hours for the beets to roast. Check to see if they’re done by piercing the beet with a paring knife. If it slides in to the center of the beet with little resistance, the beets are done.
  
  Allow the beets to cool and then slip off the skins. You can also use a paring knife to help peel them. Cut the beets in to 1″ wedges, circles, or crinkle cut. Place the beets in to a glass jar with a lid and cover with 2 cups of honey-serrano vinegar or enough vinegar to just cover. Refrigerate the beets for 24 hours, and enjoy.

• INGREDIENTS:
  For 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
  
  For Salad
  6 cups organic mixed spring greens
  1 medium English cucumber cut into 1′” dice
  1 large avocado
  
  For 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

• DIRECTIONS:
  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.

• INGREDIENTS:
  For Frittata
  2 pounds small yellow potatoes cut into 1″ pieces
  2 shallots, thinly sliced
  1 jar Delizia roasted red peppers, drained
  2 green onions thinly sliced
  2 teaspoons fresh thyme
  1/4 cup UP Extra Virgin Olive Oil
  10 large eggs
  2 teaspoons fine sea salt
  Fresh ground pepper to taste
  
  For Aioli
  1 cup Harissa Infused Olive Oil
  1 large clove garlic
  2 large egg yolks *use pasturized if available
  1 tablespoon lemon juice
  1 teaspoon fine sea salt

• DIRECTIONS:
  For Aioli
  In the bowl of a food processor or blender, add the egg yolks, lemon juice, salt, and garlic clove. Process until smooth. With the motor running, slowly add the olive oil, pouring in a thin stream until the mixture comes together forming an emulsion. Makes 1 1/4 cups.
  
  For Frittata
  Preheat the oven to 400 F. In a small pot, cover the potatoes with water. Add a tablespoon of salt and bring to a simmer. Cook the potatoes until just barely tender when pierced with a knife tip, about 8 minutes. Remove and drain the potatoes. In a heavy 12″ oven proof saute’ pan (cast iron is ideal here) heat the UP EVOO over medium high heat. Add the fully drained and dry potatoes to the hot oil and saute until they just begin to take on a golden hue. Add the shallot and roasted peppers to the potatoes. Continue cooking over medium-high flame for another 3 minutes until the shallots begin to take on a golden hue. Add the fresh thyme.
  
  In a large bowl, crack the eggs and whisk with 2 teaspoons of salt and ground pepper to taste. Pour the eggs over the potatoes and vegetables in the pan. Place the entire pan in the oven for 15-20 minutes, or until the egg is fully set and the bottom of the frittata is golden brown. Cut the frittata in wedges and serve each slice sprinkled with thinly sliced scallions, a sprinkle of fresh thyme, and a dab of aioli, if desired.

• INGREDIENTS:
  1 1/2 pounds small, fresh brussles sprouts, dried end trimmed, and cut in half
  1/2 pound fresh Cremini mushrooms sliced in half
  1/4 cup Mushroom-Sage olive oil (or olive oil of you choice such as lemon, garlic, UP EVOO, etc.)
  1 medium shallot thinly sliced
  2 Tablespoons pomegranate balsamic
  1 teaspoon salt
  fresh ground pepper to taste

• DIRECTIONS:
  Heat a heavy-duty 12″ saute pan, add the olive oil. Add the shallot and saute over medium until translucent. Add the mushrooms and brussles sprouts and saute over medium-high heat until the mushrooms and brussles sprouts begin to caramelize (about 6 minutes). Add the 2 tablespoons of pomegranate balsamic to the pan stirring and scraping to de-glaze it. (Make sure to scrape up the browned bits of mushroom and shallot at the bottom while evenly coating the brussles sprouts). Season with salt and pepper to taste. Serve immediately.

• INGREDIENTS:
  For Pot Pie
  2 cups sliced carrots, diced
  1 cup chopped celery
  1 large yellow onion, diced
  1/2 cup peas
  1 cup yellow potatoes, diced and microwaved for 3 minutes
  2 cups cooked diced skinless chicken
  1/2 cup flour
  1/3 cup mushroom-sage olive oil
  3 cups chicken stock or broth
  1 cup heavy cream or milk
  1 teaspoon fresh thyme leaves
  salt and pepper to taste
  
  For Buttermilk Biscuits
  3 cups all purpose flour
  2 tablespoons sugar
  4 teaspoons baking powder
  1 teaspoon salt
  1 teaspoon baking soda
  1 stick chilled unsalted butter, cut into 1/4-inch pieces
  1 cup buttermilk1/4 cup butter olive oil

• DIRECTIONS:
  For Pot Pie
  Grease a 13″ x 9″ baking or casserole pan. Heat a large, heavy bottom pot over medium heat. Add the olive oil, celery, onions, and carrots. Saute for 5 minutes until carrots are just tender. Add the flour and stir thoroughly so no dry spots remain. Whisking constantly, add the chicken stock to the flour and vegetables. Bring to a simmer stirring constantly until thickened. Add the cream and continue simmering and stirring for a couple of minutes. Check and adjust the seasoning with salt and pepper. Add the potatoes, cooked chicken, peas, and thyme. Scrape the filling into the casserole or baking pan and set aside to cool slightly while you make the biscuits.
  
  For Buttermilk Biscuits
  Preheat the oven to 350 F. In the bowl of a food processor add all of the dry ingredients and pulse. Add the chilled butter and pulse a few times to incorporate and create small pea sized lumps of butter. Add the butter olive oil to the buttermilk and pour over the dry ingredients. Pulse a few more times until a loose, moist dough forms.
  
  Roll out the dough to 1″ thickness and cut out biscuits 2″ in diameter. Place the biscuits on top of the pot pie filling about 1″ apart. Brush with additional buttermilk and bake for 25 minutes until biscuits are fluffy and golden.

• INGREDIENTS:
  For Fresh Strawberry-Balsamic Compote
  3 cups sliced, fresh strawberries
  1/2 cup Cara-Cara Orange-Vanilla White Balsamic
  1 cup sugar
  
  For Waffles
  2 eggs
  2 cups all-purpose flour
  1 3/4 cups milk
  1/2 cup Lemon Fused Olive Oil
  1 tablespoon white sugar
  4 teaspoons baking powder
  1/4 teaspoon salt
  1/2 teaspoon vanilla extract

• DIRECTIONS:
  For the Compote
  Place the sugar and 1/2 cup of balsamic in a heavy duty 2+ quart sauce pan. Heat over medium, swirling occasionally until the sugar is completely dissolved. Add the strawberries and cook at a simmer until the strawberries begin to lose shape and become a chunky sauce (about 8 minutes), stirring frequently. Cool to room temperature before serving.
  
  For the Waffles
  Preheat a standard or Belgian waffle maker. Beat the eggs in large bowl with a mixer or by hand until fluffy. Beat in flour, milk, Lemon Fused Olive Oil, sugar, baking powder, salt and vanilla, just until smooth. Grease the preheated waffle maker with non-stick cooking spray. Pour mix into the ready waffle maker. Cook until golden brown. Serve with Strawberry Balsamic Compote and a dollop of yogurt or cream if desired.

• INGREDIENTS:
  2 cups cold or room temperature mashed potatoes (preferably unseasoned)
  1 cup bleached all purpose flour or 1/2 potato flour (starch)
  1 cup grated sharp cheddar cheese
  2 large scallions thinly sliced
  1/3 cup garlic olive oil
  1 large egg, beaten
  1 teaspoon baking powder
  2 teaspoons salt (less for pre-seasoned mashed potatoes)
  fresh ground pepper to taste
  Sour cream (optional for serving)

• DIRECTIONS:
  Heat the waffle maker. Meanwhile add all the ingredients to a large bowl including 1/2 of the scallions, and whisk thoroughly. Grease the hot waffle iron well. Add 1/3 cup for each waffle. Cook until golden brown on the inside, about 5 minutes per waffle. Serve with a dollop of sour cream, additional scallions, and hot sauce, if desired.