Category : Recipes

Organic Kale, Quinoa, and Roasted Butternut Squash Salad with Toasted Pumpkin Seeds

organic kale, quinoa, butternut squash salad

2 cups raw, peeled butternut squash cut into 1/2″ cubes.
2 cups prepared quinoa, cooled (optional)
1/2 cup toasted pumpkin seeds
1/2 cup shaved Pecorino
6 cups washed, dried mixed greens or baby kale
pinch of sea salt

1/2 cup +2 tablespoons Ultra Premium EVOO  or any infused olive oil of your choice
1/3 cup + 2 tablespoons Grapefruit White Balsamic (or any white balsamic of your choice)
2 tablespoons minced shallot
2 tablespoons grainy mustard
pinch of sea salt
fresh ground pepper

Preheat the oven to 400 F.

In a large bowl whisk the 2 tablespoons of olive oil with 2 tablespoon of balsamic,  Add the cubed butternut squash and toss to dress with olive oil and balsamic. Place the butternut squash in a single layer in a pan or on a baking sheet and roast for 25 minutes, or until the squash becomes golden brown.  Allow to cool.

In a blender or food processor, add all of the dressing ingredients.  Process to combine well, and adjust seasoning accordingly.

Combine 1/2 of the butternut squash, quinoa, and kale and arrange on a large platter or in a large shallow salad bowl.  Add some dressing and toss to combine.  Add the rest of the butternut squash over the top, sprinkle with the toasted pumpkin seeds, and add shaved Pecorino.

Serves 6-8

Baklouti Latke Waffles

baklouti latke waffles

2 pounds baking potatoes (preferably organic) washed and scrubbed clean
1 large onion, grated
2 teaspoons baking powder
1 1/2 teaspoons table or fine sea salt
Freshly ground black pepper
2 tablespoons Baklouti Olive Oil – or any olive oil of your choice
1/2 cup plus 2 tablespoons all-purpose flour
4 large eggs
Baklouti for greasing the waffle iron

Heat oven to 350. Lightly oil a large baking sheet and set aside.

Coarsely grate the potatoes by hand or on the disc of a food processor, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander. Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in eggs, Baklouti, salt, pepper, baking powder, and flour.

Heat your waffle iron to high heat. Once hot, coat with Baklouti. Heap some latke mixture on top and spread it into an even layer. Cook until deep golden brown and then transfer to a baking sheet and place in the oven to keep warm.

Makes around 8 latke waffles

Cranberry-Pear Glazed Butternut Squash With Rosemary

Cranberry-Pear Glazed Butternut Squash With Rosemary

Cranberry-Pear Glazed Butternut Squash With Rosemary

1 – 2 pounds butternut squash peeled, seeded and diced in to 1″ pieces (about 3 cups)

1/3 cup Cranberry-Pear White Balsamic

1 tablespoon “sweet” fruity olive oil from our selection of UP Certified Traditional EVOO Olive Oils

3″ sprig fresh rosemary, leaves stripped from stem and roughly chopped

Sea salt & fresh cracked pepper to taste

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 sea 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.

Roasted Hasselback Potatoes With Garlic Infused Olive Oil


8 medium red new potatoes
1/2 cup Garlic Olive Oil (You could also substitute with any non-infused UP EVOO or Chipotle Olive Oil, Milanese Gremolata Olive Oil, Harissa Olive Oil, or Mushroom Sage Olive Oil)
2 teaspoons kosher salt
fresh ground pepper to taste
1 cup grated cheddar (optional) or any other melting cheese of your choice
1 tablespoon fresh chopped chives for garnish

Preheat the oven to 400 F.

Set each potato in to a large spoon and make thin slices along the length of the potato, using the spoon as a guide so as not to cut all the way through the potato.

Pour the olive oil in to a large bowl or container. Toss the potatoes liberally in the olive oil, making sure to get it in between the slices. Arrange the potatoes on a foil lined baking sheet, cut side up. Sprinkle with salt and pepper to taste, making sure to season in between the slices.

Bake for 30 minutes until the edges begin to turn golden brown. If desired, remove the potatoes, sprinkle with cheese, and bake for another 15-20 minutes until fully tender and golden brown.

Adjust seasoning to taste, sprinkle with fresh chives for garnish, and serve with sour cream.

Serves 4

Ribolitta with Braised Butter Beans and Gremolata Infused Olive Oil


1 pound of large white beans, butter beans or dried lima beans, soaked overnight
1 bunch kale rinsed and chopped
1 large onion diced
1 whole clove garlic + 4 cloves minced
1 large red pepper, diced
2 medium zucchinis, chopped
1 cup torn basil leaves
1/2 cup UP Picholine EVOO
1/4 cup Gremolata Infused Olive Oil
2 quarts chicken stock/broth or vegetable stock
4 large tomatoes skinned, seeded and diced, or 1-28 oz. can diced tomatoes in juice
1/2 cup grated Pecorino Romano Cheese
1/2 cup chopped flat leaf parsley
1 loaf of chewy crusty bread
Fresh ground pepper and sea salt to taste.

After soaking the beans overnight, strain and rinse.

In a large stockpot heat 1/4 cup UP Picholine over medium heat.  Add the onion, and red pepper and saute for about two minutes before adding the minced garlic. Saute the garlic for another minute.  Add the stock to the pot along with soaked and drained beans.  Simmer on medium low, uncovered for about an hour until the beans are tender.

Meanwhile, preheat the oven to 400 F.  Cut the bread in to 1″ slices and brush liberally with remaining 1/4 cup of UP Picholine. Toast the bread slices, oiled side up in a single layer on a baking sheet placed in the top rack of the oven for 12 minutes, or until golden brown.  Cut the whole clove of garlic in half, and rub the toasted bread slices with the cut side of the garlic clove and set aside.

When the beans are almost tender, after about an hour of cooking, add the tomato and kale to the pot. Simmer for an additional 20 minutes, then add the zucchini and basil and simmer for an additional 5 minutes.

Place one toasted slice of bread in each bowl.  Ladle the hot ribollita over the toasted bread.  Finish each bowl with a drizzle of Gremolata Infused Olive Oil and a sprinkle of Pecorino Romano and a pinch of flat leaf parsley.

Serves 6-8 generously

Slow-Roasted Cherry Tomatoes With Basil Oil

You can serve these as an appetizer (have napkins close by) or side dish, or tossed with pasta. You can easily multiply this recipe, but you won’t have to use much more olive oil to coat the tomatoes.


2 baskets sweet cherry tomatoes (can use a mixture of colors)

Salt to taste

A couple of pinches of sugar

4 tablespoons Extra Virgin Olive Oil…this can be all Basil Olive Oil, or a combination of Basil Oil and Unflavored Oil


1. Preheat the oven to 300 degrees. Place the tomatoes in a baking dish large enough to fit them in a single layer. Add the salt and sugar, and toss together. Add 3 tablespoons of Olive Oil, and toss again. Place in the oven for 45 minutes until the skins have shriveled and just split; the tomatoes should still be still intact. Remove from the heat, and allow to cool.

2. Arrange the tomatoes on a platter. Drizzle the remaining Olive Oil decoratively around and over them, and pour on any juices from the pan. Serve warm or at room temperature.

Yield: Serves 8 to 10 as an hors d’oeuvre, about 6 as a side dish or sauce.

Advance preparation: You can make these tomatoes several hours ahead of serving. They will keep overnight in the refrigerator.


Cinnamon-Pear Balsamic Roasted Sweet Potatoes


4 medium sweet potatoes, peeled and each cut lengthwise into 8 wedges

1/3 cup Cinnamon-Pear Balsamic

2 tablespoons Organic Butter Extra Virgin Olive Oil

3/4 teaspoon kosher salt or sea salt


Heat oven to 400.

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 emulsified balsamic-olive oil mixture.

Arrange the potato wedges on the parchment paper lined pan in a single layer, without over-crowding. Sprinkle with sea salt and roast for 45 minutes until tender and the balsamic glaze has caramelized.


Cream of Roasted Pepper & Tomato Soup With Tuscan Herb Olive Oil


2 28 oz. cans tomato puree

1/2 cup white wine

2 cups chicken or vegetable stock

2 large red bell peppers- roasted, seeded, peeled and chopped, or one jar of roasted red peppers, drained and chopped

3 tablespoons Tuscan Herb Olive Oil

1 medium yellow onion, finely diced

4 large cloves garlic, minced

1 bunch fresh basil leaves- washed, dried and torn

1 teaspoon dried oregano

1/2 cup grated Romano Cheese

1 cup heavy cream

Sea salt and fresh ground pepper to taste



In a medium (5+ quart) heavy stock pot, heat one tablespoon of Tuscan Herb Olive Oil over medium-high heat. Add the onion and saute until translucent, for about 3 minutes. Add the garlic and saute for another minute. Add the white wine and reduce by half.

Add the chicken stock, roasted peppers, tomato puree, basil leaves and oregano to the pot. Lower the heat to medium and simmer for 20 minutes. Remove the pot from heat. Using an immersion blender, puree the hot soup until smooth and creamy in consistency. Add the heavy cream and Romano cheese and stir to combine. Adjust seasoning with salt and pepper to taste.

Serve individual bowls of soup drizzled with approximately one teaspoon of Tuscan Herb Olive Oil and a sprig of basil. Serve immediately.

Serves 4-6


Ricotta-Basil Olive Oil Spread

1-1/2 cup ricotta cheese

1/2 cup Basil Olive Oil

1 clove fresh garlic, smashed

1 tablespoon fresh lemon juice OR Sicilian Lemon Balsamic Vinegar

1 teaspoon (or to taste) sea salt



Place the ingredients inside the bowl of a food processor or blender and process until creamy and smooth in consistency. Adjust seasoning and store tightly covered in the refrigerator for up to three days.

Great for use as a spread on some nice toasted bread. Equally delicious as a mayonnaise replacement, a dip for crudités or a spread fresh on grilled salmon.


Balsamic Swiss Meringue Buttercream

5 large egg whites
1 cup plus 2 tablespoons sugar
pinch of salt
1 pound (4 sticks) unsalted butter at room temperature
1/2 cup Balsamic Vinegar (we recommend using a flavored Balsamic which complements the cake you are frosting)

This yields approximately 5 cups.

First, reduce the balsamic vinegar by approximately 1/3 and let the reduction cool to room temperature. (*The easiest way to do this is to place the balsamic in a heat-proof glass dish in the microwave…1/2 cup will reduce in approximately 5 minutes, check it at 3 minutes, then continue if needed).

Combine the egg whites, sugar and salt in a heat-proof mixing bowl over simmering water. Heat while whisking frequently until the mixture reaches 160 degrees and the sugar has dissolved. Remove the bowl from the simmering water and beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature…about 8 minutes.

Reduce the mixer speed to medium and add the butter, 2 tablespoons at a time, waiting for each addition to be incorporated before adding more. The frosting will start to look curdled…continute beating on medium-high speed until thick and smooth looking again…about 3-5 minutes.

Stir in a few teaspoons of the Balsamic reduction and mix just enough to incorporate. Taste, and add more of the reduction if a stronger flavor is desired.

Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate for up to 3 days, or freeze for up to 1 month. Before using, bring to room temperature and beat on low speed until smooth again…about 5 minutes.