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Walla, Walla, WA | 509-529-7537

Ultimate Polenta Recipe! *Vegan*

Photo and Recipe credit to Radha Hamilton Polenta is a hearty and amazingly delicious dish made from boiled cornmeal. What follows is a simple recipe that truly highlights fresh, UP Certified Extra Virgin Olive Oil. This recipe is a crowd pleaser that requires very few steps! Ingredients 1 Cup Polenta style ground cornmeal 1 teaspoon garlic powder 1 Tablespoon UP Extra Virgin Olive Oil 2 teaspoons Garlic Olive Oil Sea salt and fresh ground pepper to taste Red pepper flakes Additional Garlic Olive Oil for finishing Directions Bring 4 cups of lightly salted water to a boil in a medium …

Ultimate Polenta Recipe! *Vegan*

Photo and Recipe credit to Radha Hamilton Polenta is a hearty and amazingly delicious dish made from boiled cornmeal. What follows is a simple recipe that truly highlights fresh, UP Certified Extra Virgin Olive Oil. This recipe is a crowd pleaser that requires very few steps! Ingredients 1 Cup Polenta style ground cornmeal 1 teaspoon garlic powder 1 Tablespoon UP Extra Virgin Olive Oil 2 teaspoons Garlic Olive Oil Sea salt and fresh ground pepper to taste Red pepper flakes Additional Garlic Olive Oil for finishing Directions Bring 4 cups of lightly salted water to a boil in a medium …

Blenheim Apricot & Olive Oil Cake

Ingredients 2 cups Semolina 1 tablespoon Baking Powder 1½ teaspoon Baking Soda ½ teaspoon Salt 1 cup cane sugar, divided 2 Eggs 1¼ cups Buttermilk ¾ cup UP Extra Virgin Olive Oil ( I used Melgarejo Frantoio) 1 teaspoon Vanilla zest of 1 lemon 4 medium sized ripe apricots, pitted and cut in half ⅔ cup honey ¾ cup Blenheim Apricot White Balsamic Instructions Preheat the oven to 350 degrees F. Line the bottom of a 13 x 9″ rectangular baking pan with parchment paper and grease the sides and paper with a tablespoon of olive oil. In a large …

Blenheim Apricot & Olive Oil Cake

Ingredients 2 cups Semolina 1 tablespoon Baking Powder 1½ teaspoon Baking Soda ½ teaspoon Salt 1 cup cane sugar, divided 2 Eggs 1¼ cups Buttermilk ¾ cup UP Extra Virgin Olive Oil ( I used Melgarejo Frantoio) 1 teaspoon Vanilla zest of 1 lemon 4 medium sized ripe apricots, pitted and cut in half ⅔ cup honey ¾ cup Blenheim Apricot White Balsamic Instructions Preheat the oven to 350 degrees F. Line the bottom of a 13 x 9″ rectangular baking pan with parchment paper and grease the sides and paper with a tablespoon of olive oil. In a large …

Serrano Honey Vinegar Mustard with Garlic Olive Oil

Ingredients 4 tablespoons whole brown mustard seed 1/2 cup ground yellow mustard powder 1/3 cup water 1/2 cup Serrano Honey Vinegar 2 tablespoons Garlic Olive Oil (or other olive oil) 2 teaspoons salt Directions Grind the whole brown mustard seeds in a spice grinder for 15 seconds or with a mortar and pestle. They should be cracked but not fully ground to powder. Combine the slightly crushed seeds, mustard powder and salt in a small bowl with the salt. Mix in the wet ingredients including olive oil. It may seem runny but will thicken as it sits and once refrigerated. …

Serrano Honey Vinegar Mustard with Garlic Olive Oil

Ingredients 4 tablespoons whole brown mustard seed 1/2 cup ground yellow mustard powder 1/3 cup water 1/2 cup Serrano Honey Vinegar 2 tablespoons Garlic Olive Oil (or other olive oil) 2 teaspoons salt Directions Grind the whole brown mustard seeds in a spice grinder for 15 seconds or with a mortar and pestle. They should be cracked but not fully ground to powder. Combine the slightly crushed seeds, mustard powder and salt in a small bowl with the salt. Mix in the wet ingredients including olive oil. It may seem runny but will thicken as it sits and once refrigerated. …

Chia, Blueberry & High Phenol UP Hojiblanca Olive Oil Smoothie

Ingredients 2 cups frozen blueberries 1/3 cup Strawberry Balsamic 1 fresh banana (cut up) 1 cup packed fresh baby kale 1/4 cup Hojiblanca extra virgin olive oil 2 tablespoons chia seeds Directions Soak the chia seeds in 1/3 cup Strawberry Balsamic for at least 20 minutes prior to making the recipe. Add the soaked chia seeds, olive oil and banana to the blender jar and blend to a smooth consistency. Add the baby kale and frozen blueberries to the jar and process until completely smooth. Makes 2 generous portions or 4 smaller servings

Chia, Blueberry & High Phenol UP Hojiblanca Olive Oil Smoothie

Ingredients 2 cups frozen blueberries 1/3 cup Strawberry Balsamic 1 fresh banana (cut up) 1 cup packed fresh baby kale 1/4 cup Hojiblanca extra virgin olive oil 2 tablespoons chia seeds Directions Soak the chia seeds in 1/3 cup Strawberry Balsamic for at least 20 minutes prior to making the recipe. Add the soaked chia seeds, olive oil and banana to the blender jar and blend to a smooth consistency. Add the baby kale and frozen blueberries to the jar and process until completely smooth. Makes 2 generous portions or 4 smaller servings