|Posted on August 11, 2017 at 2:55 PM|
|Posted on August 8, 2017 at 5:20 PM|
The perfect summer treat!
* Special equipment needed: Ice cream maker
2 cups full fat, thick yogurt
1 1/2 cups thawed mango puree (or fruit puree of choice)
1 cup heavy cream
2 tablespoons powdered milk
1 cup sugar
1/2 teaspoon salt
1/4 cup Lime Olive Oil
2 tablespoons Key Lime White Balsamic
In a large mixing bowl, whisk all ingredients together until sugar completely dissolves. Churn mixture according to manufacturer's instructions. Serve right away as soft serve or transfer to an airtight container and harden in freezer for 4 to 5 hours. (Freezing in serveral smaller containers will greatly reduce hardening time.)
|Posted on July 10, 2017 at 2:15 PM|
3 lbs. boneless chicken thighs cut into 2" pieces
3 large onions finely chopped
1 tablespoon finely grated ginger
2 tablespoons sea salt
1⁄2 teaspoon whole mustard seed
1⁄2 teaspoon whole cumin seed
1/2 teaspoon ground cardamom
5 curry leaves (optional)
2 tablespoons garam masala
1 tablespoon turmeric
freshly ground pepper to taste
1 tablespoon garlic olive oil
3 tablespoons Baklouti Chili Fused Olive Oil (or infused olive oil or UP EVOO of choice)
1 tablespoon Honey Ginger White Balsamic
1/2 cup chicken stock - low sodium
1 cup diced tomatoes
1⁄2 cup cilantro
2 thinly sliced serrano chilies - optional
Heat Baklouti in a large heavy bottom dutch oven over medium flame. Add the mustard seed, cardamon, cumin seeds to pot. Stir until fragrant and the seeds begin to pop. Add curry leaves if using. Add finely chopped onions and cook until well browned, about 7-10 minutes
Add the ginger, garam masala, turmeric and garlic olive oil to the pot stirring well until combined. Add chicken to the pot with tomatoes, stock, a cup of water, and honey ginger white balsamic. Add salt and pepper and allow to simmer gently for 30 minutes until the curry has reduced and thickened a bit.
Taste and adjust the seasoning.
Serve over steamed basmati rice with cilantro and thinly sliced serrano chilies as garnish.
|Posted on July 6, 2017 at 1:40 PM|
The American Chemical Society’s Reactions has recently released a video about THE AWESOMENESS OF OLIVE OIL! The video explains why olive oil is healthy, offers tips on how to select a good olive oil and explains how to store olive oil.
It is suggested in the video that olive oil should be used with in six weeks of opening. I have seen research citing olive oil is good for up to 18-24 month; if stored properly. However, my personal opinion is that olive oil should be used within 6 months of opening.
|Posted on June 26, 2017 at 2:50 PM|
Butter Olive Oil
1 teaspoon ¾ teaspoon
1 tablespoon 2 ¼ teaspoons
¼ cup 3 tablespoons
1/3 cup ¼ cup
½ cup ¼ cup + 2 tablespoons
2/3 cup ½ cup
¾ cup ½ cup + 1 tablespoon
1 cup ¾ cup
|Posted on May 6, 2017 at 5:40 PM|
The salad was adapted from a recipe by From Argetina with Love and contains lettuce as a base, but adds delicate slices of hard-boiled egg, wedges of red tomato, chopped celery ribs, glistening sliced hearts of palm, and topped off with thick chunks of beets.
It's easy to make and fun to arrange! Top it with our delicious vinaigrette.
1 head of lettuce, leaves washed and torn (I used a 50/50 mix of Organic Spinach and Salad Greens)
1 tomato, sliced into wedges
1 rib of celery, sliced into pieces cross-wise
1 can hearts of palm, drained
1 can cut or sliced beets, drained
1 hard-boiled egg, shelled and sliced
salt, to taste
pepper, to taste
1 teaspoon Dijon mustard
1 tablespoon Organic Red Wine Vinegar
1 tablespoon Honey Serrano Vinegar
1 teaspoon lemon juice
1/4 teaspoon salt (or more to taste)
1/4 teaspoon pepper
1/4 cup Manzanillo Extra Virgin Olive Oil
***Amounts of oil and vinegar can be adjusted to suit your personal preference***
|Posted on May 6, 2017 at 5:30 PM|
1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large-diced
1 yellow bell pepper, large-diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half-rounds
1/2 pound feta cheese, 1/2-inch diced (not crumbled)
1/2 cup calamata olives, pitted
For the vinaigrette:
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup Red Wine Vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup Olive Oil
Place the cucumber, peppers, tomatoes, and red onion in a large bowl.
For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.
Add fresh or dried basil, if desired.
|Posted on May 6, 2017 at 5:25 PM|
2-16 oz Bags Scallops Bay
1-12 oz Bag small raw deveined tail off shrimp
1 cup Key Lime juice
1/2 cup lemon juice
1 half red onion chopped
2 avocados sliced
1 bunch of cilantro chopped
8 small sweet peppers chopped
3 tablespoons fresh garlic minced
15 oz Cherry tomatoes halved
1 cucumber seeded and diced
Persian Lime Olive Oil
Serve with Bread of choice to be toasted
Rinse scallops and shrimp and drain. Cover with lemon and lime juice. Let sit in refrigerator for two hours. Add diced cucumber, chopped red onion, chopped peppers, garlic, tomatoes, and jalapenos to the sea food mix. Refrigerate for fifteen minutes and mix well. Serve with chopped cilantro and toasted bread of choice. Drizzle with Persian Lime Olive Oil. Serve in a martini glass.
By Chef Megan Alig (Creative Cuisine)
|Posted on May 6, 2017 at 5:25 PM|
1/2 precooked rotisserie chicken (deboned, about 2 cups of chopped chicken)
1/3 cup full fat, plain Greek yogurt
1/2 cup shredded carrot
1/4 cup celery ribs, chopped fine
1-2 teaspoon curry powder (try one and if a stronger flavor is desired add another)
1 tablespoon fresh lemon juice
1 teaspoon UP Extra Virgin Olive Oil
1/4 teaspoon celery seed
2 minced scallions
1 tablespoons fresh minced parsley
Salt (to taste)
Pepper (to taste)
Cut the meat from the precooked rotisserie chicken into small, bite-sized pieces.
Combine chicken with all of the other ingredients and mix well.
Let the mixture sit in the fridge for at least 15 minutes to let the flavors develop.
Add chicken salad to a bowl of greens, spread between two pieces of toast, or enjoy with crackers!
|Posted on May 6, 2017 at 5:20 PM|
2 (15.5 ounce) cans of black-eyed peas
1 large tomato, chopped
1 medium red bell peper, chopped
1 medium green bell pepper, chopped
1/2 red onion, diced
1 stalk celery, chopped
1 tablespoon chopped fresh parsley
3 tablespoons balsamic vinegar
2 tablespoons olive oil
salt and pepper to taste
In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley.
In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Toss into the vegetables. Cover, and chill in the refrigerator 8 hours, or overnight.