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Walla, Walla, WA | 509-529-7537

Roasted Butternut Squash Stacks With Sage Pumpkin Seed Pesto

For the Roasted Butternut Squash 1 medium butternut squash peeled, and cut in to 3″-4″ “sticks” no more than 1″ thick 2 tablespoons of intense UP Extra Virgin Olive Oil such as Picual, Arbequina, or Coratina 2 tablespoons of Pumpkin Pie Spice White Balsamic 1 teaspoon sea salt freshly ground pepper Preheat the broiler or oven to 500 F. and adjust the rack to the the highest position in the oven. Combine the oil and vinegar in a bowl large enough to hold the butternut squash. Whisk to combine the oil and vinegar thoroughly. Toss the butternut squash with the …

Roasted Butternut Squash Stacks With Sage Pumpkin Seed Pesto

For the Roasted Butternut Squash 1 medium butternut squash peeled, and cut in to 3″-4″ “sticks” no more than 1″ thick 2 tablespoons of intense UP Extra Virgin Olive Oil such as Picual, Arbequina, or Coratina 2 tablespoons of Pumpkin Pie Spice White Balsamic 1 teaspoon sea salt freshly ground pepper Preheat the broiler or oven to 500 F. and adjust the rack to the the highest position in the oven. Combine the oil and vinegar in a bowl large enough to hold the butternut squash. Whisk to combine the oil and vinegar thoroughly. Toss the butternut squash with the …

Chocolate Blood Orange Waffles

Ingredients: 1 1/2 cups whole wheat flour 3 tsp. Baking powder 1/2 tsp. salt 1/4 cup good quality cocoa powder 1/4 cup date sugar 1 cup plain yogurt 2 large eggs 4 Tbs. Blood Orange Agrumato Olive Oil Instructions: Preheat the waffle iron. Mix together to dry ingredients in a large bowl. Whisk the wet ingredients together in a separate bowl and add to the dry ingredients, mixing gently until no spots of dry ingredients are visible. Use batter immediately in a greased, preheated waffle iron. Serve warm waffles with fresh fruit or with topping off choice.

Chocolate Blood Orange Waffles

Ingredients: 1 1/2 cups whole wheat flour 3 tsp. Baking powder 1/2 tsp. salt 1/4 cup good quality cocoa powder 1/4 cup date sugar 1 cup plain yogurt 2 large eggs 4 Tbs. Blood Orange Agrumato Olive Oil Instructions: Preheat the waffle iron. Mix together to dry ingredients in a large bowl. Whisk the wet ingredients together in a separate bowl and add to the dry ingredients, mixing gently until no spots of dry ingredients are visible. Use batter immediately in a greased, preheated waffle iron. Serve warm waffles with fresh fruit or with topping off choice.

Chimichurri – The “Other Pesto”

Directions 1 cup firmly packed fresh flat-leaf parsley leaves 3 medium garlic cloves 3 tablespoons of packed fresh oregano leaves 1/3 cup UP Certified Extra Virgin Olive Oil 2 tablespoons champagne vinegar or red wine vinegar 1 teaspoon sea salt 1/8 teaspoon freshly ground black pepper 1/2 teaspoon red pepper flakes Ingredients Place all the ingredients into the bowl of a food processor. Process until finely chopped but stop short of making a fine paste. Scrape the chimichurri into a bowl and adjust the seasonings as desired. This can be served immediately but it benefits from being allowed to sit …

Chimichurri – The “Other Pesto”

Directions 1 cup firmly packed fresh flat-leaf parsley leaves 3 medium garlic cloves 3 tablespoons of packed fresh oregano leaves 1/3 cup UP Certified Extra Virgin Olive Oil 2 tablespoons champagne vinegar or red wine vinegar 1 teaspoon sea salt 1/8 teaspoon freshly ground black pepper 1/2 teaspoon red pepper flakes Ingredients Place all the ingredients into the bowl of a food processor. Process until finely chopped but stop short of making a fine paste. Scrape the chimichurri into a bowl and adjust the seasonings as desired. This can be served immediately but it benefits from being allowed to sit …

Summer Peach Caprese Salad with UP Frantoio Leccino

Ingredients 8 oz. good quality whole milk ricotta A large ripe peach, sliced in 1/4″ slices (8 slices) 1/4 cup fresh torn basil leaves 2 tablespoons Peach White Balsamic 2 tablespoons Frantoio-Leccino salt & pepper to taste Instructions Arrange the sliced peaches on a platter sandwiching one tablespoon of ricotta between the slices. Whisk the olive oil with the white balsamic vinegar and drizzle the peaches and ricotta with the dressing. Season with salt and pepper and scatter fresh basil leaves over the peaches.

Summer Peach Caprese Salad with UP Frantoio Leccino

Ingredients 8 oz. good quality whole milk ricotta A large ripe peach, sliced in 1/4″ slices (8 slices) 1/4 cup fresh torn basil leaves 2 tablespoons Peach White Balsamic 2 tablespoons Frantoio-Leccino salt & pepper to taste Instructions Arrange the sliced peaches on a platter sandwiching one tablespoon of ricotta between the slices. Whisk the olive oil with the white balsamic vinegar and drizzle the peaches and ricotta with the dressing. Season with salt and pepper and scatter fresh basil leaves over the peaches.

LEMON STUFFED OLIVE TAPENADE WITH UP FRANTOIO LECCINO

Ingredients: 1 – 20 oz. jar Delizia Brand Lemon Stuffed Olives 2 teaspoons brined capers, drained 1 large garlic clove, minced 1 tablespoon fresh dill, chopped 1 tablespoon champagne vinegar 1/4 cup fresh UP olive oil Instructions: Place all ingredients in a food processor and pulse until a coarse paste (or desired consistency). Can be made ahead and refrigerated for up to 5 days. Serve with crackers, pita, or grilled baguette. Additional serving suggestions include atop grilled fish, chicken, or as an accompaniment to a cheese board.

LEMON STUFFED OLIVE TAPENADE WITH UP FRANTOIO LECCINO

Ingredients: 1 – 20 oz. jar Delizia Brand Lemon Stuffed Olives 2 teaspoons brined capers, drained 1 large garlic clove, minced 1 tablespoon fresh dill, chopped 1 tablespoon champagne vinegar 1/4 cup fresh UP olive oil Instructions: Place all ingredients in a food processor and pulse until a coarse paste (or desired consistency). Can be made ahead and refrigerated for up to 5 days. Serve with crackers, pita, or grilled baguette. Additional serving suggestions include atop grilled fish, chicken, or as an accompaniment to a cheese board.

Chocolate Balsamic Chicken Mole

Ingredients 4 tablespoons UP Certified Extra Virgin Olive Oil 5 pounds skinless boneless chicken thighs 4 cups low-salt chicken broth 1 cup chocolate balsamic 1 1/4 pounds onions, sliced 1/2 cup shelled pumpkin seeds 6 large garlic cloves, sliced 4 teaspoons cumin seeds 4 teaspoons coriander seeds 4 ounces dried pasilla chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed 1 ounce dried negro chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed 1/4 cup dried currants or raisins 3-4″ strip of orange zest 1 1/2 teaspoons dried oregano 1/2 teaspoon cinnamon Fresh cilantro for garnish Directions Heat 1 tablespoon olive oil …

Chocolate Balsamic Chicken Mole

Ingredients 4 tablespoons UP Certified Extra Virgin Olive Oil 5 pounds skinless boneless chicken thighs 4 cups low-salt chicken broth 1 cup chocolate balsamic 1 1/4 pounds onions, sliced 1/2 cup shelled pumpkin seeds 6 large garlic cloves, sliced 4 teaspoons cumin seeds 4 teaspoons coriander seeds 4 ounces dried pasilla chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed 1 ounce dried negro chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed 1/4 cup dried currants or raisins 3-4″ strip of orange zest 1 1/2 teaspoons dried oregano 1/2 teaspoon cinnamon Fresh cilantro for garnish Directions Heat 1 tablespoon olive oil …

Blackberry-Ginger Balsamic Glazed Wings

Ingredients 4 pounds chicken “party” wings 2 tablespoons Garlic Olive Oil (or olive oil of your choice) 1/2 teaspoon black pepper 3/4 cup Blackberry Ginger Balsamic Vinegar 1/4 cup soy sauce Directions Combine soy sauce, balsamic, pepper, olive oil and wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight. Preheat an outdoor grill for medium heat. Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes. Place the reserved marinade in a …

Blackberry-Ginger Balsamic Glazed Wings

Ingredients 4 pounds chicken “party” wings 2 tablespoons Garlic Olive Oil (or olive oil of your choice) 1/2 teaspoon black pepper 3/4 cup Blackberry Ginger Balsamic Vinegar 1/4 cup soy sauce Directions Combine soy sauce, balsamic, pepper, olive oil and wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight. Preheat an outdoor grill for medium heat. Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes. Place the reserved marinade in a …

CARAMELIZED BRUSSELS SPROUTS WITH CREMINI MUSHROOMS AND POMEGRANATE BALSAMIC

Whether you fall into the brussles sprouts hater’s club or the brussles fan club, this recipe is for you. After much initial protesting, this recipe quickly turns brussles haters into converts and the fans just love them even more. 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 …

CARAMELIZED BRUSSELS SPROUTS WITH CREMINI MUSHROOMS AND POMEGRANATE BALSAMIC

Whether you fall into the brussles sprouts hater’s club or the brussles fan club, this recipe is for you. After much initial protesting, this recipe quickly turns brussles haters into converts and the fans just love them even more. 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 …

Lime-Chipotle Olive Oil Aioli Coleslaw

I like to refer to this as the “money sauce”, a smokey, spicy, garlicky aioli, made from chipotle infused extra virgin olive oil. This this would make a shoe taste good if applied. Chipotle-Lime Aioli Ingredients 1 cup Chipotle Olive Oil 2 large egg yolks at room temperature** 2 garlic cloves, smashed 2 teaspoons sea salt 1 tablespoon fresh lime juice In the bowl of a food processor or blender jar, add the egg yolks, salt, garlic and lime juice. Process until well combined. VERY SLOWLY, drop by drop, begin to drizzle in the Chipotle Olive Oil while the machine …

Lime-Chipotle Olive Oil Aioli Coleslaw

I like to refer to this as the “money sauce”, a smokey, spicy, garlicky aioli, made from chipotle infused extra virgin olive oil. This this would make a shoe taste good if applied. Chipotle-Lime Aioli Ingredients 1 cup Chipotle Olive Oil 2 large egg yolks at room temperature** 2 garlic cloves, smashed 2 teaspoons sea salt 1 tablespoon fresh lime juice In the bowl of a food processor or blender jar, add the egg yolks, salt, garlic and lime juice. Process until well combined. VERY SLOWLY, drop by drop, begin to drizzle in the Chipotle Olive Oil while the machine …

Edamame “Pesto”

Easy, light, savory, and delicious… are just a few descriptors for this unusual but healthy take on pesto. Use it to highlight the versatility of UP Certified olive oil in everyday cooking. This spread is amazing on an array of foods or simply as a dip or spread. Think about layering this in lasagna, or adding a little vinegar or lemon juice to make an unusual, creamy “green goddess” dressing. Let your imagination be your guide. Ingredients 2 cups shelled shelled edamame 1/3 cup toasted shelled pumpkin seeds 1/2 cup UP certified olive oil – 2 cloves garlic 1/3 cup …

Edamame “Pesto”

Easy, light, savory, and delicious… are just a few descriptors for this unusual but healthy take on pesto. Use it to highlight the versatility of UP Certified olive oil in everyday cooking. This spread is amazing on an array of foods or simply as a dip or spread. Think about layering this in lasagna, or adding a little vinegar or lemon juice to make an unusual, creamy “green goddess” dressing. Let your imagination be your guide. Ingredients 2 cups shelled shelled edamame 1/3 cup toasted shelled pumpkin seeds 1/2 cup UP certified olive oil – 2 cloves garlic 1/3 cup …

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