Recipes

Traditional Hummus

Did you know that “hummus” is Arabic for “chickpea”?  Thought to date back to ancient Egypt. Ingredients 2 – 15 oz. cans organic garbanzo beans, drained 2 cloves garlic 1 teaspoon ground cumin 1 tablespoon Roasted Japanese Sesame Oil 2 tablespoons fresh lemon juice 1/3 cup Certified UP Extra Virgin Olive Oil of your choice…

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Strawberry-Apricot Balsamic Shrub

The term shrub refers to a drink that was popular during America’s Colonial era, made by mixing a sweet vinegar with spirits. , water, or carbonated water. The term “shrub” can also be applied to the sweetened vinegar from which the cocktail is made; the syrup is also known as “drinking vinegar”. Drinking vinegar is…

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Crispy Baklouti Potato Croquettes

Crispy-crunchy on the outside, with soft billowy spicy Baklouti (fused) Agrumato potato on the inside, encasing a gooey melted cheese center. Ingredients 3 pounds russet potatoes, peeled and cut in to 2″ chunks 2 tablespoons Baklouti Chili Pepper Agrumato Olive Oil 1 tablespoon Garlic Infused Olive Oil 1/3 cup grated Parmesan cheese 1/2 pound mozzarella…

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Oven Baked Eggs in a Brioche Basket

Ingredients: 8 slices of bread (1/2″ thick slices) 8 large eggs (preferably organic and free range) 1/2 cup olive oil  – any UP EVOO or infused olive oil such as Baklouti, lemon, garlic, mushroom sage, butter, gremolata, add a drop of truffle (for a seriously luxurious experience). Fresh ground pepper (optional) to taste A few…

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Roasted Pepper & Potato Frittata w/ Harissa Aioli

Frittata 2 pounds small yellow potatoes cut into 1″ pieces 2 shallots, thinly sliced 1 jar roasted red peppers, drained 2 green onions thinly sliced 2 teaspoons fresh thyme 1/4 cup Arbequina Extra Virgin Olive Oil ( or any UP EVOO of your choice) 10 large eggs 2 teaspoons fine sea salt Fresh ground pepper to…

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Spanish Olives – 3rd Generation Table Olive Farmer

We are  proud of our vendor’s exclusive partnership with a third generation, family owned and operated Spanish table olive producer that shares our vision for the strictest quality criteria. They select and cure only the finest quality, handpicked, early harvest olives from the south and south-east of Spain.  Their family recipe for low salt brines coupled…

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Spicey Black Bean Dip

  ¼ cup Baklouti Green Chili Olive Oil ¼ cup baklouti olive oil 2 (15.5 ounce) cans black beans, rinsed and drained 1-1/2 teaspoons salt 1/2 teaspoon ground cumin 2 tablespoons fresh lime juice, from one lime, plus more if desired A few tablespoons of water if necessary 1/4 cup fresh chopped cilantro, plus more…

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Muhammara – Roasted Red Pepper Spread

2  (7-to 8-ounces) jars roasted red peppers, rinsed and drained 1 cup coarse fresh bread crumbs (from a baguette) 1 cup walnuts (4 ounces), toasted 1 tablespoon red-wine vinegar 1/2 teaspoon cumin 1/4 cup extra-virgin olive oil (picual, hojiblanca, arbequina) 2 tablespoons cayenne olive oil (optional for less heat use another olive oil) Directions Purée…

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Fresh Kiwi-Mango White Balsamic Sparkling Shrub

Ingredients 2 cups of Mango White Balsamic Vinegar 1 cup sliced kiwi 8 cups chilled seltzer water or sparkling water (without sodium added) Directions In a one liter mason jar or container add the fresh botanical ingredients. Pour the balsamic over the fruit and allow to “infuse” for at least one hour or up to four hours…

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Lemon Waffles with Fresh Strawberry and Cara Cara Orange-Vanilla Balsamic Compote

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 Fresh Strawberry-Balsamic Compote 3 cups sliced, fresh strawberries 1/2 cup Cara-Cara Orange-Vanilla White Balsamic 1 cup sugar Directions   For the Compote Place…

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