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Butternut Squash with Tangerine and Sage Glaze

Butternut Squash with Tangerine and Sage Glaze


Ingredients

  • 8 pounds butternut squash with long necks
  • 1 cup fresh tangerine juice, divided
  • 1/4 cup (1/2 stick) butter
  • 2 tablespoons grated tangerine peel
  • Fresh sage leaves (about 30)

Recipe Preparation

  • Preheat oven to 375°F. Cut neck off each squash. Peel necks and cut crosswise into generous 1/3-inch-thick slices. Overlap slices in 2 large baking dishes. Sprinkle with salt and pepper. Spoon 6 tablespoons tangerine juice over squash. Spoon cream over squash; dot with butter. Bake squash until beginning to brown, about 30 minutes. Mix tangerine peel into remaining 10 tablespoons juice; drizzle over squash. Place 1 sage leaf atop each squash round. Bake until squash are very tender and tops are browned in spots, about 30 minutes longer (do not turn squash over at any point). (Can be prepared 4 hours ahead. Let stand at room temperature. Before serving, heat in 375°F oven until warm, about 15 minutes.)

Recipe by Bruce Aidells, Nancy Oakes,Reviews Section

Butternut Squash

The classic butternut squash is one of the most popular varieties. Producing a rich, golden-yellow flesh with excellent texture, butternuts are a smooth long-necked bowling pin- or bell-shaped squash encased with a pinkish-tan hard rind. Having a relatively small seed cavity in its bulbous end, its tender flesh offers a superb creamy flavor. This old favorite offers fine eating and consistent flavor. Yielding more meat than most other squashes, butternuts weigh two to five pounds.


Butternut Squash Rolls


Perfect for any family or holiday meal, these dinner rolls are soft and tender. Their golden color comes from butternut squash. Don’t worry, no peeling or cooking squash in this recipe. The shortcut is baby food! Make sure you buy thick baby food that comes in a jar.

Butternut Squash Rolls– makes 16 rolls

2 packages regular yeast
½ cup water (110º to 115º)
½ cup whole milk (110º to 115º)
4 ounces jarred butternut squash baby food
4 tablespoons unsalted butter, melted
1/3 cup granulated sugar
2 egg
1 ½ teaspoons iodized salt
4 cups bread flour
Garnish: 2 tablespoons melted butter and 2 tablespoons roasted pumpkin seeds

Dissolve yeast in water and milk. Add squash, butter, sugar, egg, salt and 3 cups flour. Mix with a mixer using the paddle until smooth. Add remaining flour to form a soft dough. Knead by hand or with a dough hook for 8 minutes or until dough is smooth and elastic. Spray bowl with non-stick canola oil spray. Turn dough over to grease both sides. Cover with plastic wrap and place in microwave to rise for 60 minutes or until doubled in size. Gently deflate dough.

Place dough on a non-stick sprayed countertop. Shape dough into 15 balls for a 9 X 13 inch pan or 16 balls for two 8 or 9 inch cake pans. Let rolls rise for 30 minutes. Bake 375ºF for 15 to 20 minutes. Garnish with melted butter and pumpkin seeds. Tip: For potato rolls boil a peeled and diced russet potato until done. Use 1 cup potato water in place of the 1/2 cup water and 1/2 cup milk. Mash potato. Use 1/2 cup mashed potato in place of the butternut squash. Enjoy!


Traditional Italian Recipes

Try some truly great-tasting recipes from Migliore Gourmet Foods. Based in Riverside, California, we offer a variety of recipes to try out, including biscotti made with dried cranberries and pistachio nuts, plus three cheese penne chicken, a traditional Florentine dish. Each recipe can be made with our array of gourmet food products, including our olive oils.

You and your family are sure to enjoy some delicious Italian food when you prepare one of our dishes. Choose the recipes that appeal to you and start cooking!

Armenian Olive Oil Bread

(makes 2 large round loaves)

  • 2 packages yeast (or 4-1/2 teaspoons instant yeast)
  • 2-1/4 cups milk
  • 2 tablespoons sugar
  • 1-1/2 teaspoons salt
  • 3 Tablespoons olive oil of choice
  • 6 cups unbleached flour
  • additional olive oil to brush on loaves
  • 1 egg yolk beaten with 1 teaspoon water
  • 4 tablespoons sesame seeds

Heat milk to 120-130 degrees. Mix 3 cups flour, yeast, salt and sugar in a bowl. Add heated milk and olive oil, and beat at medium speed for 5 minutes. With a heavy spoon add 2-1/2 cups more flour. Turn dough onto a floured board and knead for about 5 minutes or until smooth and elastic adding additional flour as necessary until the dough is smooth and elastic. Cover dough with plastic wrap and let rest 20 minutes.

Preheat oven to 350 degrees and grease one large baking sheet (14 x 18&Prime) or two smaller baking sheets. Divide dough into two equal portions and form into approximately 8&Prime flat round loaves on the greased baking sheet. Brush with olive oil and let rise until almost doubled in size. Brush with egg yolk mixture and sprinkle with sesame seeds. Bake for 35 minutes at 350 degrees. Remove from baking sheet and cool on a wire rack. Contributed by Patricia Allen -Recipe Winner for March 2014.

Baby Back Ribs

  • 3 racks pork baby back ribs
  • 2 tablespoon Migliore Medium Hot Italian seasoning, or to taste

Rub Migliore seasoning on the meaty side of ribs generously. Bake in 225° oven, the bone side down, in a covered roasting pan for 6 to 7 hours. Makes 10 servings.

*You may substitute Migliore Northern Italian seasoning.

Balsamic Grilled Vegetables

  • 3 medium yellow squash, sliced on the bias
  • 3 medium zucchini, sliced on the bias
  • 2 sweet onions, sliced into 1/2 inch thick rounds
  • 2 red bell peppers, stemmed, seeded & quartered
  • 2 Portobello mushrooms, capped and cut in large pieces
  • 4 Roma tomatoes, sliced in 1/2 lengthwise
  • 1-1/2 teaspoons Migliore Classic American Seasoning
  • 1/2 cup Migliore California Garlic Extra Virgin Olive Oil
  • 1/2 cup Migliore Traditional Balsamic Vinegar

Preheat Grill to High. Place vegetables in a roasting pan with the mushroom caps. Season vegetables generously with Classic American seasoning and toss with the olive oil and balsamic vinegar. Place vegetables, cut side down, on the hot grill and cook for a couple minutes on each side, or until tender and nicely marked by the grill.

Baked Beans

  • Two 15-oz. cans butter beans, drained
  • One 16-oz. can Lima beans, drained
  • One 16-oz. can cannellini bean, drained
  • One 3- 1/2 pound can B&M Baked Beans
  • 8 slices of bacon
  • 2 medium onion, chopped
  • 3/4 cup brown sugar
  • 2 cloves minced garlic
  • 1 tsp. salt
  • 1/2 cup Migliore Traditional Style Balsamic Vinegar

Mix all of the beans together in heavy cast pot for baking. In frying pan, brown chopped bacon, onion, and garlic. Then add brown sugar, salt & balsamic vinegar &ndash simmer for an additional 20 minutes. Pour mixture over the top of your beans. Bake at 350 degrees in the oven for 1 hour.

*You may substitute part or all of the Traditional Balsamic with Maple or Espresso Balsamic Vinegar.

Baked Brie in Puff Pastry with Jalapeno Pomegranate and/or Fig Jam

  • 17 oz. package frozen puff pastry, thawed
  • 1 &ndash 8oz. package Brie Cheese, round
  • 1/2 cup Jalapeno Pomegranate and/or Fig Jam

Preheat the oven to 400°F. Thaw one sheet of frozen puff pastry at room temperature for at least 45 minutes. Place on a lightly floured surface and unfold. Spread the Jalapeno Fig Jam spreading evenly over the center of the pastry in a circle the size of the wheel of brie. Trim the rind from the bottom of the wheel of brie and place it on top of the fig conserve.

Fold each corner of the pastry over the brie and place seam side down in an ungreased baking dish. Beat the egg with the water and brush the egg wash over the pastry. Bake for 30 minutes, until golden brown. Let stand for 20-30 minutes before slicing and serving. Crackers and sliced tart apples are a nice accompaniment.

Baklava

  • 4 cups finely chopped walnuts (up to 3 cups of pecans optional)
  • 1/2 cup sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 tsp. grated lemon peel
  • 1 pound frozen phyllo pastry leaf, sheets
  • 1 cup Migliore Butter Flavored Extra Virgin Olive Oil

Syrup

  • 1 cup honey
  • 1/2 cup sugar
  • 1/2 cup water
  • 4 sticks cinnamon
  • 1 Tbsp. lemon juice

Directions

Preheat oven 325 degrees. Lightly grease 9x13x2 pan. Mix walnuts with sugar, spices & lemon rind in a bowl. Cut phyllo sheets to fit pan. Keep phyllo sheets moist by covering with a damp cloth. Brush about 12 phyllo sheets with Olive Oil (butter flavored) and place in pan. Spread 1 cup walnut mixture. Cover with 4 more phyllo sheets (I use my spritzer &ndash no brushing) brushing with Olive Oil. Repeat layers. Make a top layer with 8 sheets of phyllo and remaining Olive Oil. Make cuts with a knife through top layers. Bake on the rack above the center of oven 1 hour or until well browned. Top with Honey Syrup &ndash Cool completely. Serves 24.

Syrup

Combine honey, sugar, water in a saucepan. Heat until sugar is dissolved. Remove from heat, add lemon. Cool thoroughly before using.

Barbecued Pot Roast

  • 4 to 5 pounds beef chuck pot roast
  • 2 teaspoons Migliore German Bratwurst Seasoning Salt
  • 2 tbsp. Migliore California Garlic Extra Virgin Olive Oil
  • 1/2 cup water
  • 3 medium onion
  • 2 cloves garlic
  • 2 tablespoons brown sugar
  • 1/2 teaspoon dry mustard
  • 1/4 cup lemon juice
  • 1/4 cup Migliore Traditional Balsamic Vinegar
  • 1/2 cup Ketchup
  • 1 tablespoon Worcestershire sauce

Rub surface pot roast with salt & pepper, brown in garlic olive oil. Add water, tomato sauce, sliced onions, finely chopped garlic. Cover and cook over low heat 1 1/2 hours. Mix remaining ingredients together and pour over pot roast. Cook slowly another 1 1/2 or 2 hours. The longer and slower pot roast are cooked, the better it tastes. Makes 8 Servings.

Balsamic Ganache Truffles

  • 1/2 cup steaming hot heavy cream
  • 1 pinch salt
  • 8 ounces Best Quality semi-sweet chocolate chip or chopped Callebaut #811 is excellent
  • 3 tablespoons Migliore Balsamic Vinegar Espresso, coconut, raspberry

Place the chopped chocolate in a medium size heat proof bowl. Heat the cream and salt in a heavy bottom sauce pan over low heat until it just begins to steam. Do not allow it to simmer or boil.

Pour the cream over the chopped chocolate and allow to sit for 2-3 minutes without stirring. Stir the mixture gently until all the chocolate is melted. Add the balsamic and stir to combine well. Cool to room temperature and then place the bowl in the refrigerator, covered until the ganache has become cold and can be scooped and formed into balls.

Have a baking sheet with parchment paper ready that will fit into your fridge or freezer.

Take 1 teaspoon of cold balsamic ganache and quickly roll between your hands to form a ball. If you spend too much time trying to get the shape just right, you'll begin to melt the ganache and it will be a mess. (Small cookie scoops work well)

Place the balls on the prepared baking sheet and then place the sheet in the refrigerator or freezer to firm up the truffles.

Now you can roll into cocoa powder or in tempered (melted) chocolate. These are best stored in single layers, separated by parchment or wax paper in a sealed container in the refrigerator. They can be taken out and served at room temperature.

Blackberry Balsamic Chicken

  • 3 tablespoons Migliore Extra Virgin Olive Oil (any choice)
  • 1/2 cup chopped red onion
  • salt and pepper to taste
  • 1/2 teaspoon thyme
  • 6 skinless, boneless chicken breasts halves
  • 1/3 cup seedless blackberry preserves
  • 2 tablespoons Migliore Traditional Balsamic Vinegar

Heat (1) Tbsp. Olive Oil in skillet and saute 6 minutes on each side or until done. Add onion and saute until translucent. Set aside.

Sprinkle salt, pepper, and thyme over the chicken. Add the remaining Olive Oil to skillet and saute chicken 6 minutes on each side or until done.

Remove chicken from skillet and keep warm. Reduce heat to med. low and add preserves, balsamic and onions, stirring until preserves melt. Spoon the sauce over the chicken to serve.

Broccoli Salad

  • 1 head fresh broccoli (approx. 5 cups, cut into bite-size pieces)
  • 8 slices cooked bacon, crumbled
  • 1/2 cup chopped red onions
  • 1/2 cup raisins
  • 1 cup shelled sunflower seeds
  • 1 cup mayonnaise
  • 3 tablespoons Migliore Pomegranate-Quince White Balsamic Vinegar
  • 2 tablespoons sugar
  • 1/2 cup cherry tomatoes, halved

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. In a medium bowl, combine the broccoli, onion, tomatoes and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours. Before serving, toss salad with crumbled bacon and sunflower seeds. Makes 8 Servings.

Brownies (Olive Oil &ndash NO Butter)

  • 1/2 cup Migliore Butter flavored olive oil
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup chopped walnuts (optional)

Frosting:

  • 3 tablespoons Migliore Butter flavored olive oil
  • 3 tablespoons unsweetened cocoa powder
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 1 cup confectioners' sugar

Directions

  1. Preheat oven to 350°. Grease and flour an 8-inch square pan.
  2. In a large bowl, add butter olive oil and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Add chopped walnuts. Spread batter into prepared pan.
  3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
  4. To Make Frosting: Combine 3 tablespoons butter olive oil, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.

You may substitute the Butter Flavored Olive Oil with Migliore Blood Orange Olive Oil.

Butternut Squash Lasagna

  • 3 Pounds Peeled & Seeded Butternut Squash
  • 3 Tbsp. Migliore Butter Flavored Olive Oil
  • 1 Tbsp. Migliore Classic American Seasoning
  • 1/4 cup Migliore Butter Flavored Olive Oil
  • 6 cloves minced Garlic
  • 1/4 cup flour
  • 4 cups milk
  • 1 Tbsp. fresh rosemary sniped
  • 9 No-Boil Lasagna
  • 1 Pound grated Mozzarella Cheese
  • 1 1/3 cup finely shredded Parmesan Cheese
  • 1 cup whipping cream

Preheat oven to 425°. Lightly coat with olive oil a 15x10x1 large roasting pan. Place squash in prepared baking pan. Add oil and , toss gently to coat. Spread in an even layer. Roast, uncovered for 25 to 30 minutes or until squash is tender, stirring once. Reduce oven temperature to 375°. Meanwhile, for sauce, in a large saucepan, heat butter extra virgin olive over medium heat. Add garlic, cook and stir for 1 minute. Stir in flour and 2 teaspoons classic American seasoning. Gradually, stir in milk. Cook and stir until thickened and bubbly. Mash squash and stir in rosemary. Stir in squash and rosemary. Then add the white sauce.

Lightly grease with olive oil a 13x9x3 baking or roasting pan. To assemble, spread about 1 cup of the sauce in the prepared baking pan. Layer three of the noodles in the pan. Spread with one-third of the remaining sauce. Sprinkle with 1/3 of the mozzarella cheese. Repeat layering noodles, sauce and mozzarella two more times. Pour whipping cream evenly over the layers in dish. Sprinkle with remaining Parmesan Cheese.

Cover dish with foil. Bake for 40 min, then uncover and bake about 10 minutes, move or until edges are bubbly and the top is lightly browned. Let stand for 10 minutes before serving.

Make-ahead tip: Prepare as directed, cover and chill in the refrigerator for 2 -24 hours prior to baking or you may freeze the lasagna. If you freeze, thaw out lasagna in the refrigerator the night before baking.

To prepare lasagna for serving, bake your covered lasagna in a preheated oven 350° oven for 1 hour. Uncover and bake for 15 to 30 minutes more or until edges are bubbly and top is lightly browned.

Butternut Squash Soup

  • Butternut Squash (approximately 6 cups cubed squash)
  • Migliore Butter Flavored Olive Oil
  • 1/2 cup brown sugar
  • 1 quart Chicken Stock
  • 1 cup water (you may add more water if soup needs thinning)
  • 2 1/4 tsp. Migliore Classic American Seasoning
  • 2/3 cup Heavy cream (or half & half optional)
  • Sour Cream (dollop on top of soup)
  • Migliore Traditional Balsamic (drizzle for soup)

Preheat oven to 375 degrees. Cut butternut squash in half and remove seeds. Place on prepared cookie sheet (cut side down/skin up). Place in preheated oven for 45 minutes. You should be able to easily pierce through squash when done. Roast longer if necessary. Remove from oven and let squash cool until you can comfortably scoop the squash away from the outer skin.

Transfer squash to food processor. Add 1/2 of the Chicken Stock and puree. Return the squash & stock mixture into a large soup pot. Mix in the rest of the stock, water and seasoning. Stir and begin heating - medium heat.

Add cream and warm up to serve. Divide among bowls and top each with about 1 tablespoon of sour cream. Drizzle with Traditional Balsamic Vinegar. Serves 6

Candied Pecans

  • ¼ Cup Sugar
  • 1 Tsp. Salt
  • 1 Egg White
  • 1 Tbsp. Migliore Cinnamon Pear Balsamic Vinegar
  • 1-Pound Pecan Halves (walnuts or almonds can be substituted)

Directions:

Preheat oven to 250°. Whisk egg white & cinnamon pear balsamic vinegar together in a bowl until frothy. Toss pecans in the egg white mixture. Add sugar & salt into the egg mixture and blend. Then add the pecans and toss until they are evenly coated. Spread coated pecans onto a baking sheet. Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, 1 hour.

Caprese

  • 1-1/2 cups fresh mozzarella cheese
  • 1/4 cup Migliore Traditional Balsamic Vinegar
  • 2 large tomatoes
  • 2 cups large basil leaves
  • 1/2 red onion, finely diced
  • 1/4 cup Migliore Extra Virgin Olive Oil (Any choice)
  • 1 tablespoon dried oregano, crushed
  • 1/4 teaspoon ground black pepper

Cut mozzarella into 1/4&Prime slices, spread out in a bowl, and douse with balsamic. Set aside. Slice the tomatoes into 1/4&Prime thick slices. Arrange on plates. Take a slice of mozzarella and rub both sides into the vinegar. Place on top of a tomato slice. Repeat with remaining cheese. Remove the basil stems, then arrange the basil over the tomato-cheese piles. If you like, you can chop or slice the basil first.

Cheese Balls

  • 2 cups shredded Cheddar cheese
  • 1-1/4 cups flour
  • 1/2 cup Migliore Butter Flavored Olive Oil
  • 36 stuffed green olives

Mix cheese and flour &ndash add olive oil, making a dough. Mold 1 Tsp. dough around an olive. Place 2&Prime apart on a cookie sheet. Bake at 400 degrees for 15 to 20 minutes. Makes 12 servings

Chicken in Garlic Parmesan Sauce

  • 2 chicken breast
  • *2 Tsp. Migliore Northern Italian Seasoning
  • 2 tablespoons Migliore Extra Virgin Olive Oil (any choice)
  • 1 small onion, sliced
  • 1/4 cup Migliore Wild Mushroom & Sage Extra Virgin Olive Oil
  • 1/4 cup dry white wine
  • 1/4 cup grated Parmesan
  • 1/4 pound mushrooms (optional)

Pound out chicken breasts to 1/4&Prime thick. Brown chicken, onion & mushrooms in the olive oils &ndash approximately 5 to 7 minutes. Add Parmesan and wine, lower heat. Cook until sauce thickens a bit &ndash up to 15 minutes. Serve with pasta, rice or garlic mashed potatoes! Makes 2 servings.

*You may substitute with Migliore Classic American for a hint of sage flavor.

Chicken Wings Portuguese w/Jalapeno Jams

  • 1/4 cup Migliore Portuguese Linguisa Seasoning
  • 2-1/2 Tbsp. dried Oregano
  • 2-1/2 Tbsp. dried Thyme
  • 1/2 cup Migliore Extra Virgin Olive Oil
  • 50 chicken wings (tips removed & split at center joint)

Baking Sauce:

  • 1/2 cup Migliore Traditional Balsamic Vinegar
  • 1/2 cup Migliore Jalapeno Pomegranate Jam

Combine dry seasonings in a medium bowl. Rinse chicken thoroughly.
Pat dry chicken, place approximately 1/3 of the chicken in a large bowl and rub with Olive Oil first, then completely coat both sides with the dry seasonings. Repeat the same process with the next 2/3 of chicken. Now choose a container that you can layer the wings, cover, and store in the refrigerator for at least 2 hours or overnight.

Once you begin baking chicken wings, mix balsamic & jam together. You may use a pastry/BBQ brush to apply sauce to wings when ready.

Preheat oven to 425 degrees. Line pan or cookie sheet with foil. Place chicken wings closely together (will take several pans or cooking times to complete) and bake for 35 minutes. Remove wings and brush with sauce. Return to oven 5 minutes.

Serve with Migliore Jalapeno Fig or Jalapeno Pomegranate Jam

Cocktail Meatballs with Jalapeno Pomegranate Jam

  • 3 pounds meatball mix (See Recipe for Italian Meatballs below)
  • One 10.5oz jar Migliore Jalapeno Pomegranate Jam
  • 1 cup chili sauce
  • 2 Tbsp. fresh lemon juice

Preheat oven to 350 degrees. Line a jelly roll pan with foil. Shape meatball mixture into golf sized balls. Arrange them on the large roasting pan. Bake the meatballs for 20 to 25 minutes. While the meatballs are baking, combine the jam, chili sauce and lemon juice in a large dutch oven or crockpot. When meatballs finish baking, add them to a large pot. Cover and simmer on low for 30 minutes. Serve the meatballs hot! Makes 100 meatballs.

Cornbread and Sausage Stuffing:

Cornbread:

  • 1 3/4 cups yellow cornmeal
  • 4 slices bacon
  • 1 tbsp. sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • 2 large eggs

For cornbread, heat oven to 450 degrees. Cook bacon until crisp, chop & set aside. Reserve Bacon grease and use to grease 8&Prime baking pan. In a large bowl, combine bacon, cornmeal, sugar, baking powder, baking soda & salt, mix well. In a separate bowl, whisk together milk, cream & eggs. Add the milk mixture to the cornmeal and blend. Place the empty baking pan in the oven, heating until grease just begins to smoke. Pour in the batter and bake until top is brown, 20 to 25 minutes. Cool completely

Stuffing:

Blend pork, Migliore Italian Seasoning and wine in a bowl, then place in skillet, cook sausage until slightly brown, breaking it up with a spoon, about 3 min. Add onions, celery and peppers, reduce heat to medium and continue to cook, stirring occasionally, 10 minutes more. Cut the cornbread into cubes and transfer to a large bowl. Stir in sausage mixture until well combined. Add parsley & seasonings and mix well. In a cup, whisk tangerine balsamic and eggs until well blended, then stir into stuffing.

Refrigerate stuffing before placing in turkey cavity. Once cold stuff turkey and roast.

Remaining stuffing can be cooked in the oven at 350° . Spoon remaining stuffing into well-buttered 13 x 9-inch glass baking dishes. Cover with foil and bake 30 minutes. Uncover dish and bake until crisp , approximately 10 minutes more.

Cranberry Pistachio Biscotti

  • 1/4 Cup Migliore Butter Flavored Olive Oil
  • 3/4 Cup Sugar
  • 1 1/2 Cups Pistachio Nuts
  • 2 Eggs
  • 1/2 Tsp. Almond Extract
  • 1/4 Tsp. Salt
  • 1 3/4 Cups All-Purpose Flour
  • 1 Tsp. Baking Powder
  • 1/2 Cup Dried Cranberries
  • 2 Tsp. Vanilla Extract

Directions

1. Heat the oven to 300 degrees.
2. In a large bowl, mix together the olive oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder gradually stir into the egg mixture. Mix in the cranberries and nuts by hand.
3. Divide the dough in half. Form two logs (12" x 2") on a cookie sheet that has been lined with parchment paper (or Silpat liner). The dough will be sticky. Wet your hands with cool water to handle the dough more easily.
4. Bake for 35 minutes in the preheated oven or until the logs are light brown.
5. Remove from the oven and set aside to cool for 10 minutes. Reduce the oven heat to 275 degrees. After cooling for 10 minutes, cut the logs diagonally into 3/4?-thick slices. Lie on sides on a parchment-covered cookie sheet and bake for 8 to 10 minutes or until dry. Cool and serve.

Creme Fraiche (French Sour Cream)

  • 2 cups heavy cream
  • 3 tablespoons buttermilk
  • 2 tablespoons Migliore Cinnamon-Pear Balsamic
  • Vinegar

Directions for Creme Fraiche: Mix 2 cups heavy cream with the 3 T. butter milk in a jar, then cover with lid and
leave it out on counter, stirring occasionally 6 to 8 hours, at room temperature (70°) for 24 hours. Stir again and
place it in the refrigerator 24 hours. Ready to use. Will keep in refrigerator 7 to 10 days.
*You may use any flavor balsamic vinegar (Raspberry, Blueberry, Cranberry Pear, Gravenstein Apple & more)
* You may flavor Creme Fraiche by adding 1 to 2 Tablespoons of your favorite infused dark Balsamic Vinegar, i.e.. Rasberry, Blueberry

Dark Chocolate Fudge

  • 1 3/4 cups sugar
  • 7 1/2 ounces marshmallow creme (or 8 marshmallow)
  • 3/4 cup evaporated milk
  • 1/2 cup Migliore Butter Extra Virgin Olive Oil
  • 1 ¾ semi-sweet baking chocolate
  • 1 teaspoon vanilla extract

Line 8 inch square pan with parchment paper,extending paper over edges.

Combine sugar, marshmallow creme, evaporated milk and butter oil in heavy 3 quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a full boil boil & stir for 5 minutes. (IF YOU ARE SUBSTITUTING WHOLE MARSHMALLOWS, THEY WILL MELT OVER MEDIUM HEAT WITH STIRRING).

Remove from heat. Gradually stir in chocolate chunks, 1/4 cup at a time, stirring until the chips are completely melted. Stir in the vanilla. Pour into prepared pan cool until set. Remove from pan. Place on cutting board - peeling off paper. Cut into squares and store in tightly covered container in refrigerator.

You can also drizzle fudge bites with some Raspberry or Strawberry Balsamic Vinegar!

Egg Rolls

  • 50 Spring/Egg Roll Wrappers (about 2 packages)
  • 2 Large Boneless Chicken Breast
  • 2 to 3 cloves garlic, very finely minced
  • ½ head of cabbage (about 11 ounces)
  • 3 carrots, shredded
  • 1 teaspoon grated fresh ginger
  • 10 fresh shiitake mushrooms (or dried black mushrooms soaked overnight), stems discarded
  • 1 tablespoon Migliore Wild Mushroom & Sage Extra Virgin Olive Oil
  • 1 tablespoon Migliore White Pomegranate Quince Vinegar
  • 1 tablespoon soy sauce
  • 1/4 teaspoon sugar
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  1. To make the filling, combine the ingredients, except for the chicken, together. Shred the cabbage and the carrots using your food processor or by hand. Slice the mushrooms into very thin strips (or you could use your food processor and pulse a few times to get a fine dice. Marinate at least 10 minutes.
  2. Heat a wok or large Sauté pan over high heat. Add the Olive Oil and swirl to coat. Add the chicken breasts and sauté until no longer pink, about 5-7 minutes. Remove from pan and shred by hand (I use a food processor and pulse a few times to get fine chop). Meanwhile, turn heat to medium-low and add the garlic, cabbage, carrots, ginger and the mushrooms and stir-fry for 1 minute, until the vegetables are softened. Add the pomegranate balsamic, soy sauce, sugar and black pepper. Add Chicken to the mixture and continue to stir-fry for another minute. Scoop out the filling to a baking sheet and spread out to cool. Prop up one end of the baking sheet so that it tilts and will allow all the moisture to drain to one end. Let cool for 15 minutes.
  3. Discard all of the accumulated juices. Use paper towels to blot the filling to rid of extra oil or juice. Now, you&rsquore ready to wrap.
    IMPORTANT: Only use 1 heaping tablespoon of filling for each egg roll. These are slender egg rolls, the width of the egg roll should only be the 1.25&Prime diameter. Keep the rolled egg rolls in neat, single layer and covered with plastic wrap to prevent drying. If you want to stack the egg rolls, make sure you have a layer of parchment paper in between the layers to prevent sticking. Keep wrappers also covered with plastic wrap to prevent drying. Refrigerate up to 4 hours until ready to fry or freeze.
  4. To fry the egg rolls, fill a wok or pot with 2 inches of high-heat cooking oil. Heat the oil to 350°F (175°C) or until a cube of bread will fry to golden brown within 10 seconds. Gently slide in or lower the egg rolls, frying 4 to 6 at a time, turning occasionally until golden brown about 1½ minutes. Place on wire rack to drain and cool.
  5. Serve with Migliore Jalapeno Pomegranate Jam (our Jalapeno Fig Jam is also VERY GOOD).

NOTE: To fry frozen egg rolls, do not defrost the egg rolls &ndash just add them to the oil frozen, frying 4 to 6 at a time. Add an additional 1½ minutes to the frying time since they are frozen.

Garlic Mashed Potatoes

  • 4 large potatoes , Red or Yukon
  • 1/4 cup Migliore Extra Virgin Olive Oil
  • 1/4 cup milk
  • Salt & Pepper to taste

Peel & cut potatoes in quarters (If using red potatoes, you may leave the skin on) and boil until you can easily pierce with a fork. Drain water from potatoes. Mash (whip or use food processor) potatoes. Add oil, milk and salt & pepper to taste.

Gravenstein Apple Balsamic Vinegar Cupcakes

Makes 16 Servings
  • 2 eggs
  • 2/3 cup sugar
  • 1/2 cup Migliore Butter Extra Virgin Olive Oil
  • 1 teaspoon vanilla extract
  • 1 2/3 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup Gravenstein Apple Balsamic Vinegar

Cream together butter olive oil and sugar in a bowl (using stand mixer/hand mixer). Add the eggs and vanilla and
mix thoroughly. Whisk together all of the dry ingredients in a separate bowl. Add the Apple Balsamic Vinegar and
the mixture of dry ingredients, alternating between the two, slowly incorporating them into the creamed mixture.
Using a cupcake tin, line with paper or foil liners. Fill cupcake linners 2/3 full and bake at 350 degrees for 17-19
minutes. Bake until toothpick inserted into center of cupcake comes out clean. Let cool completely before serving.
You may frost with a buttercream or cream cheese frosting.

Green Salad with Strawberry Balsamic

  • 1 head iceberg lettuce, (or Spinach)
  • 2 Roma tomatoes (optional)
  • 2 avocados
  • 1/2 cup feta cheese
  • 6 large strawberries, sliced (optional)
  • 1/4 cup Migliore Strawberry balsamic vinegar

Tear lettuce into bite-size pieces. Add tomatoes, avocados, feta & strawberries. Drizzle Strawberry balsamic vinegar over ingredients and toss lightly. Makes 10 servings.

*Optional &ndash you can add slivered almonds or candies nuts &ndash Omit tomatoes & avocados.

Ham Baked with Glaze

  • 1/2 cup Migliore Tangerine Balsamic Vinegar (or Maple Balsamic)
  • 1 tablespoon Dijon-style mustard
  • 2 tablespoons brown sugar
  • 1/4 cup flour

Cook Ham slow (225 degrees for approximately 8 to 10 hours) with some pineapple juice. 1/2 hour before removing Ham from the oven. Combine mustard, brown sugar & flour, then blend in Balsamic vinegar to make a paste. Spread paste on top of ham. Toothpick pineapples & cherries and return to oven for last 1/2 hour.

Italian Meatballs

  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1/2 cup Parmesan cheese
  • 1/2 cup breadcrumbs
  • 1 small bunch parsley, chopped finely
  • 2 cloves garlic, minced
  • 1 egg, slightly beaten
  • *4 teaspoon Migliore Northern Italian Seasoning
  • 1/4 cup dry white wine (you may substitute with water)
  • 2 or 3 tablespoons Migliore Extra Virgin Olive Oil

Add all ingredients, salt & pepper to taste and add enough wine and/or water for moisture when mixing. Roll meatballs and brown for a few minutes in olive oil. Then cook with pasta sauce 1/2 hour.

*For spicy meatballs, use 2 tsp. N. Italian seasoning & 2 tsp. Med-Hot Italian seasonings.

** This recipe makes approximately (65) cocktail size meatballs.

Italian Meatloaf

  • 4 slices bread, soaked in 1 cup of water
  • 1-1/2 pounds ground beef
  • 1 onion, chopped or substitute 6 Tbsp. minced dried onions
  • 2 Tbsp. parsley, chopped
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • *4 Tsp. Migliore Northern Italian Seasoning
  • 1 Tbsp. Migliore Garlic Oil
  • 1/3 cup Roasted Tomato Balsamic Sauce (See Roasted Tomato Balsamic Sauce Recipe)

Mix all ingredients, except for the Tomato Balsamic. Form meatloaf in a baking dish. Bake at 375 degrees for 30 minutes, pour Tomato Balsamic on meat, then bake another 20 minutes. Makes 8 Servings.

*You may substitute Migliore Sicilian Fennel Seasoning.

**Optional &ndash You can microwave meatloaf on High for 15 minutes. Then pour Tomato Balsamic on meat and cook an additional 5 minutes on high in the microwave.

Jalapeno Fig Jam Puff

  • 1 loaf (about 1 pound) day-old egg bread or similar
  • 6 large eggs, divided
  • 2 cups milk
  • 1/2 cup butter, divided
  • 4 tablespoons granulated sugar, divided
  • 8 ounces goat cheese, softened
  • 4 ounces cream cheese, divided
  • 1 cup Migliore Jalapeno Fig Jam

Preheat oven to 325F. Cut bread in half lengthwise and then into 1/2&Prime slices. Grease or coat (with a non-stick cooking spray) a 9&Primex13&Prime baking dish. Place half of the bread in the dish so that entire bottom of the dish is covered (overlap if necessary). In a medium mixing bowl, whisk 5 eggs, all of the milk, 6 tablespoons butter, and 2 tablespoons sugar until well blended. Pour half of the mix over bread in dish. In another medium mixing bowl, whip goat cheese, cream cheese, remaining egg, butter, and sugar until smooth. Drop half of the mix over bread in dish and spread out (&ldquofrost&rdquo) entire top of bread. Repeat the process with half of the jam. Top with remaining bread. Pour rest of liquid mix over bread and spread as explained above with rest of cheese mix and jam. Use a sharp knife to swirl a pretty pattern through top layers of cheese and jam. May be covered and refrigerated at this point up to overnight if desired. May also be baked right away. Bake 50 minutes or until well set in center. Allow cooling for 5 minutes before cutting into 12 squares (approximately 3&Primex3&Prime). Serves 12.

Submitted by June 2012 Recipe Winner: Candy Barnhart

Jalapeno Pomegranate Yogurt Chicken

  • 4 boneless, skinless chicken breasts
  • *1/3 cup MIGLIORE Jalapeno Pomegranate Jam
  • 1/3 cup plain yogurt

Preheat oven to 350F. Run cool water over chicken breasts and dry with paper towels. Place side by side in an 8&Primex8&Prime baking dish (read: whichever way they will fit in one layer). Blend jam and yogurt in a small mixing bowl until evenly combined. Spread over entire top of breasts. Bake uncovered 45 minutes or until chicken is no longer pink inside (make small cut in the center to test). Serve hot. Serves 4. This easy dish works for everything from casual to formal dining.

* You may substitute with our Migliore Jalapeno Fig Jam (pictured)

Submitted by Recipe Winner: Candy Barnhart

Lasagna

  • 1 1/2 pounds lasagna noodles (I like the Oven Ready &ndash NO boil)
  • 1-pound mozzarella cheese, grated
  • 2-pounds Ricotta Cheese (low fat or whole milk)
  • 1-pound Romano cheese, grated
  • 8 ounces Parmesan cheese, grated
  • 3 eggs
  • 4 cups Pasta Sauce (See Pasta Sauce Recipe)

Preheat oven to 375°. Preboil lasagna according to directions, unless you have the &ldquooven ready, no boil&rdquo, i.e., Barilla brand. In a rectangular roasting pan (approximately 10x14), coat the inside of it with olive oil. In a mixing bowl, slightly beat eggs with a fork and gradually add the Ricotta cheese.

For the first layer, ladle enough Pasta sauce to cover the bottom of your roasting pan. Then layer a row of lasagna noodles. Spoon on ricotta/egg mixture and carefully spread over the noodles. Add another layer of Pasta Sauce, followed by a layer of Mozzarella cheese. Repeat the layers (noodles, ricotta, pasta sauce & cheese). Cover with Romano & Parmesan Cheese. Bake for 45 minutes.

Minestrone Soup

  • 1/4 cup Migliore Extra Virgin Olive Oil (Any Choice)
  • 1 (15 1/4-ounce) can cannellini beans
  • 1 (15 1/2-ounce) can lima beans
  • 1 (15-ounce) can pinto bean
  • 1 (15 1/2-ounce) can garbanzo beans
  • 1 (28-ounce) can Contadina Crushed Tomatoes in thick puree
  • 1 (8-ounce) can tomato sauce
  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 6 cloves garlic
  • 4 onions
  • 1 tablespoon parsley
  • 1-1/2 teaspoons Migliore Northern Italian Seasoning
  • 1-1/2 teaspoons Migliore Medium Hot Italian seasoning
  • 4 sliced carrots
  • 4 potatoes , cubed
  • 3 large celery stalks, chopped
  • 1 pound spaghetti (spaghettini)

Cover bottom of the large stock pot with olive oil. Mix well &ndash both Italian seasonings into the pork & beef, then brown the mixture. Chop finely garlic and onions, add to pot & saute onions until soft. Add tomato sauce and crushed tomatoes, plus each can filled with water. Add all beans plus each can filled with water. Add the rest of vegetables. Simmer about 2 hours.

Boil pasta, broken in about 2&Prime length. When al dente, drain and add to soup and simmer slowly for 20 minutes. Ready to serve.

Olive Oil Cake

  • 3 large eggs, beaten
  • 2 cups sugar
  • 10 ounces Migliore Extra Virgin Olive Oil &ndash Mild (Frantoio, Leccino, Arbosono) or an Infused Olive Oil (Lemon, Blood Orange, Butter Flavor)
  • 8 ounces Milk
  • 4 ounces of Balsamic Vinegar (White Raspberry, Cara-cara, Maple)
  • 3 teaspoons lemon zest,
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt

Preheat oven to 350°. Grease a 10-inch pan. Whisk the eggs, sugar, olive oil, milk, citrus juice and zest. Sift the flour, baking soda, baking powder, and salt. Mix the dry ingredients into the wet mixture. Whisk until blended. Pour into the prepared pan. Bake for 1 hour. Serves 16

*Variation: Omit Migliore Extra Virgin Olive Oil and replace with an infused extra virgin olive oil (Lemon, Rosemary, Blood Orange, Butter Flavored).

*Variation: Reduce Migliore Extra Virgin Olive Oil to 8 ounces and add 2 ounces of Migliore Tangerine Balsamic. This will give you a very robust Citrus flavor! (other flavors include Maple, Coconut, Pineapple & more)

Pasta Sauce

  • 2 large onions, chopped
  • 6 tablespoons garlic, chopped
  • 3 &ndash 6oz. can tomato paste
  • 2 &ndash 28oz. San Marzano Tomatoes, crushed
  • 1/2 cup chopped Italian parsley
  • 8 ounces fresh mushroom, chopped
  • 1-pound ground beef
  • 1-pound ground pork
  • 1 tbsp. Migliore Medium Hot Italian Seasoning Salt
  • 1 tbsp. Migliore Northern Italian Seasoning Salt
  • 2 tbsp. sugar (optional)

In a large pot, saute onions & garlic in olive oil until translucent. Remove from pot and drain on paper towel. Place ground beef and pork in a bowl, add Italian seasonings and lightly blend in the seasoning. Brown meats in the large pot. Add the onions and all ingredients to the large pot with meats. Simmer for several hours &ndash the longer the better!

Pistachio Pesto

  • 2-1/2 cups fresh basil (2 to 3 cups or 3 to 4 3/4oz. pkg)
  • 6 cloves fresh garlic
  • 1/2 teaspoon salt to taste
  • 2/3 cup pistachio nuts
  • 2 tablespoons grated Asiago cheese or Manchego cheese
  • 3/4 cup Migliore Lemon Extra Virgin Olive Oil (3/4 to 1 cup)

Rinse the basil and pat dry. Remove stems and any discolored leaves. Place the basil, garlic, salt, pistachios, cheese, and olive oil in the bowl of a food processor or blender (if using a blender, you may have to do this in batches). Process or blend until you achieve the consistency of a coarse paste. Store, covered, in the refrigerator.

Serve over pasta dishes or spread on bread!

Contributed by Recipe Winner Lesley Pew May 2011

Pork Loin with Blackberry-Ginger Balsamic

  • 5 pounds pork tenderloin
  • 1 teaspoon rosemary
  • 2 teaspoons Migliore Northern Italian Seasoning
  • 2 cloves pressed garlic
  • 1/2 cup Migliore Blackberry & Ginger balsamic vinegar

Mix spices, garlic & balsamic, hold back 1/4 cup portion for later. Marinade pork in mixture at least 1 hour (or overnight) prior to placing in the oven. Bake at 225° for approximately 4 to 5 hours. Take out of the oven and drizzle the remaining Blackberry Ginger Mixture over the pork loin, bake an additional 20 to 30 minutes at 450° oven. Remove from oven and let it rest 5 minutes before slicing.

Portuguese Baked Chicken

  • 2 chicken breasts
  • 3 tablespoons Migliore Portuguese Linguica seasoning
  • Migliore California Extra Virgin Olive Oil

Rub chicken breast lightly with Olive Oil and coat with Portuguese Seasoning (pat on). Place 2 Tbsp. Olive Oil in the bottom of baking dish. Bake in &ldquopreheated&rdquo oven at 450° for 15 to 20 minutes &ndash do not cover or overcook! Serves 2 or 3.

Pulled Pork

  • 6 to 8-pound Pork Shoulder Roast or Pork Butt
  • 2 Tbsp. Migliore *Polish Kielbasa Seasoning

Marinade Sauce

  • 2 Tbsp. Brown Sugar
  • 1/2 tsp. Dry Mustard
  • 1/4 cup Migliore Sicilian Lemon White Balsamic Vinegar (or Lemon Juice)
  • 1/2 cup ketchup
  • 1/4 cup Migliore Traditional Style Balsamic Vinegar
  • 1 Tbsp. Worcestershire Sauce

Preheat Oven to 450°. Place Pork Roast in roasting pan (fat side up) and sprinkle with *Polish Kielbasa seasoning. Cover and place in oven to bake for 15 minutes. Then reduce heat to 225° for approximately 4 hours.

*Substitute any of Migliore flavors of Seasoning Blends

Barbecue Sauce

Mix all ingredients together. Take roast out (this is after 1st 4 hours. If meat is more than half covered in fat/juice, I drain off juice until roast is no more than 1/4 submerged in juices. Then pour your Barbecue Sauce over the roast, return to oven covered for an additional 4 hours. When done roasting, I remove any large pieces of fat that may still be attached to roast and discard. Then I take two forks and pulled roast apart for serving. Great by itself or served with rolls!

Pumpkin Dessert

  • 1 (18.25 ounce) package yellow cake mix
  • 1/3 Migliore Butter Flavored Olive Oil
  • 1 egg
  • 1 (29 ounce) can pumpkin
  • 1/2 cup brown sugar
  • 1/4 cup milk
  • 3 large eggs
  • 3 tablespoons Migliore Pumpkin Spice White Balsamic Vinegar
  • 1/4 cup Butter Flavored Olive Oil
  • 1/2 cup brown sugar
  • 3/4 cup chopped nuts (I use ½ cup pecan and 1/4 cup walnuts &ndash Your choice!)

Directions

Preheat oven to 350 degrees and prepared 9x13 inch baking dish.
Set aside 1 cup of cake mix. Combine remaining cake mix with butter olive oil and 1 egg and mix until well blended spread mixture in the bottom of the prepared baking dish.
In a large bowl combine pumpkin, brown sugar, milk, 3 eggs and pumpkin spice balsamic vinegar mix well and pour this mixture over cake mix mixture in baking dish.
In a small bowl with a pastry blender, or in a food processor, combine butter olive oil and brown sugar with reserved cake mix until mixture resembles coarse crumbs. Sprinkle over pumpkin mixture. Sprinkle chopped nuts over all.
Bake 45 to 50 minutes, until top is golden. Serves 18

Roasted Turkey and Cornbread-Sausage Stuffing

Roasted Turkey:

  • 18 pound fresh Turkey
  • 1/2 cup dry white wine
  • 1/4 cup Migliore Tangerine Balsamic Vinegar
  • Sprinkle/Rub with Migliore Classic American Seasoning

Heat oven to 475°. Remove neck and giblets from body and neck cavities of turkey. Set aside. Rinse turkey, drain, and pat dry. Loosely fill neck and body cavities with stuffing (will hold about 4 cups). Fold neck skin over the back of turkey and fasten with skewers. Tie legs together with kitchen string.

Place turkey, breast side up, in a roasting pan with cover. Pour wine and Balsamic vinegar over turkey. Cover & roast at 475° for 20 minutes, then reduce heat to 200° for 30 minutes additional for each additional pound. (You may use a shallow roasting pan and cover with heavy-duty aluminum foil so that it is tightly sealed around the edges of the pan without touching the bird). Begin basting and Start testing for doneness after 8 cooking hours. Insert meat thermometer at least 2 inches into the inner thigh of the bird &ndash should reach 180°. Once done, let rest 20 minutes before carving. Serves 18 to 20 people.

Shrimp Scampi

  • 1-1/2 pounds large fresh shrimp (16 to 24 shrimp)
  • 1/4 cup Migliore Tuscan Herb Extra Virgin Olive Oil (or more depending on shrimp size)
  • 1/4 cup Migliore Sicilian Lemon Balsamic Vinegar
  • 1/4 cup white wine, optional

Rinse shrimp and marinade (a minimum 1/2 hour) with Olive Oil & Balsamic Vinegar. Heat a small amount of Olive oil in large skillet over medium heat. Add shrimp and wine cook until shrimp are pink and firm, about 2 minutes on each side. Do not overcook. Serve with pasta. Makes 8 Servings

Shrimp Scampi Bake

  • 1 cup Migliore Butter flavored Olive Oil
  • 2 tablespoons prepared Dijon-style mustard
  • 1 tablespoon Migliore Sicilian Lemon Balsamic
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped fresh parsley
  • 2 pounds medium raw shrimp, shelled, deveined, with tails attached

In a small bowl, combine the butter olive oil, mustard, lemon balsamic, garlic, and parsley. Blend thoroughly. Arrange shrimp in a shallow baking dish. Pour the butter olive oil mixture over the shrimp.

Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.

Strawberry Balsamic Martini&rsquos

  • 4 strawberries , cored
  • 1 tablespoon agave or honey
  • 1/4 ounce vodka (or way more!)
  • 1/4 ounce Migliore Strawberry Balsamic Vinegar
  • Squeeze of lime

Blend all ingredients into a blender, except vodka. Pour all ingredients into Shaker, including Vodka, over Ice. Shake & serve. Contributed by Recipe Winner March 2010 &ndash Diane Mooney

Summer Pasta Salad

  • 12oz. Tri-Colored Rotini, cooked, drained, cooled
  • 4 oz. Black Olive, chopped
  • 1/2 small red onion, diced
  • 4 oz. carrots, shredded
  • 4 oz. pepperoni, chopped
  • 4 oz. salami, chopped
  • 2 oz. sun-dried tomatoes, chopped
  • Salt & Pepper to Taste
  • 1/2 cup Migliore Milanese Gremolata Extra Virgin Olive Oil
  • 1/4 cup Migliore Traditional Balsamic Vinegar (Sicilian Lemon Balsamic optional)
  • 4 oz. Parmesan Cheese, shredded

Blend all ingredients and chill 4 hours before serving. Contributed by Lisa Newhall &ndash May Recipe Winner 2014

Sunday Sausage Strata

  • 1/2 pound ground turkey (pork may be substituted)
  • 2 teaspoons Migliore Northern Italian Seasoning
  • 2 medium chopped onions
  • 1 medium red bell pepper , seeded & diced
  • 12 eggs
  • 4 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 cups cubed whole wheat bread (approx 7 slices)
  • 1 Tablespoon Dijon Style mustard
  • 1-1/2 cups grated Swiss Cheese

Blend well the turkey & Northern Italian seasoning. Cook the sausage mixture in a large nonstick skillet over medium heat until lightly browned, 3 to 4 min. Transfer to a plate lined with paper towels to drain. Add onions and bell pepper to pan and cook, stirring often, until softened, 3 to 4 minutes. Meanwhile, Whisk eggs, milk, salt, and pepper in a large bowl until blended.

Spread cubed bread in the prepared (coated with Olive Oil) 9&Primex13&Prime baking dish. Scatter the sausage and the onion mixture evenly over the bread. Brush with mustard. Sprinkle with cheese. Pour in the egg mixture. Cover with plastic wrap and refrigerate for at least 2 hours or overnight. Preheat oven to 350° and bake the strata, uncovered, until puffed, lightly browned and set in the center, 55 to 65 minutes. Let cool for about 5 minutes before serving hot. Cut & serve fresh avocados with strata.

Taquito&rsquos & Guacamole

  • 20 corn tortillas white or yellow
  • 5 tablespoons Migliore Cilantro & Roasted Onion Extra Virgin Olive Oil
  • 4 cups shredded beef chuck pot roast (I use leftovers &ndash see Barbecue Pot Roast Recipe)

Preheat over to 350°. Take a little olive oil on paper towel and rub baking sheet so that taquitos won&rsquot stick.

Heat 5 Tbsp. Olive Oil in small skillet over medium-high heat. Once hot, fry each tortilla one at a time until soft, turning tortilla in oil, approximately 20 seconds per side. (you want them to be soft so you can roll them). Transfer to paper towel to absorb excess oil.

To assemble, spoon 2 Tbsp. of meat (leftover Pot Roast &ndash see separate recipe) into tortilla and roll closed. Place on prepared baking sheet. Repeat until all are rolled.

Bake in the oven for 20 &ndash 25 minutes or until ends start to brown. Remove from oven and serve with Guacamole. Makes 6 Servings

Guacamole

  • 4 large avocados
  • 1 tablespoon chili salsa
  • 2 tablespoons Migliore Pomegranate Quince White Balsamic Vinegar
  • 1 teaspoon salt

Remove avocado skins & seed, then mash avocado with a fork. Add the rest of ingredients and fold in. Be sure to taste and adjust ingredients if needed. You could add 1 Tablespoon Baklouti Green Chili Olive Oil for a hotter version.

Three-Cheese Penne Chicken Florentine

When you're in the mood for a cheesy, baked pasta dish, then our three-cheese penne chicken Florentine is perfect for you. It has all of the trappings of an authentic Italian pasta dish and features many of our own gourmet food products.

Ingredients

  • Migliore Extra Virgin Olive Oil (*We use our Migliore Butter Extra Virgin Olive Oil to roast the chicken.)
  • 3 Cups Thinly Sliced Mushrooms
  • 1 Cup Chopped Onion
  • 1 Cup Chopped Red Bell Pepper
  • 3 Cups Chopped Fresh Spinach
  • 1 1/2 Tsp. Migliore Northern Italian Seasoning (or Our Migliore Sicilian Fennel Seasoning)
  • 1 16 Oz. Container Ricotta Cheese
  • 4 Cups Hot, Cooked Penne (About 8 Ounces Uncooked, Tube-Shaped Pasta) (*We use our Donne Del Grano Fricelli Verdure pasta.)
  • 4 Cups Shredded, Roasted, Skinless, Boneless Chicken Breast (*We oven roast the chicken breasts at 475 degrees for 15 to 20 minutes with our Migliore Butter Extra Virgin Olive Oil.)
  • 1 Cup Shredded Mozzarella Cheese (Divided)
  • 1/2 Cup Grated Parmesan Cheese (Divided)
  • 1 6.5 Oz. Jar Umbra White Truffle Sauce Blended with 1 1/2 Cup Half & Half

Directions

  1. Preheat the oven to 425 degrees.
  2. Heat 1 to 2 tablespoons of extra virgin olive oil in a pan over medium-high heat. Add mushrooms, onion, and bell pepper. Saute for 4 minutes or until tender. Add spinach and Northern Italian seasoning and saute for 3 minutes or until the spinach wilts.
  3. Combine ricotta, spinach mixture, pasta, chicken, 3/4 cup mozzarella, 1/4 cup Parmesan, and the white truffle/cream mixture in a large bowl. Spoon the mixture into a 2-quart baking dish coated with extra virgin olive oil. Sprinkle the remaining mozzarella and Parmesan cheese. Bake at 425 degrees for 25 minutes or until lightly browned and bubbly. Serves 8 to 10 people.

Tropical Salad with Pineapples

  • 6 slices bacon
  • 1/4 cup pineapple juice
  • 3 Tablespoon Migliore Mango White Balsamic Vinegar
  • 1/4 cup Migliore Extra Virgin Olive Oil (Any choice)
  • salt & pepper to taste
  • 1 &ndash 10oz. package chopped Romaine or Spring Mix lettuce
  • 1 Cup pineapple chunks
  • 3 chopped green onions
  • 1/2 cup chopped Kauai Nut Roasters
  • 1/4 cup toasted flaked coconut

Cook bacon until crisp, drain, crumble and set aside. Combine *pineapple juice, pomegranate balsamic vinegar, salt & pepper in a small bowl. Whisk in olive oil slowly. On a large platter, place Romaine lettuce, pineapple chunks, and green onions. Pour dressing over and toss. Top with Kauai chopped pecans, crumbled bacon and **toasted coconut and serve.

* If I buy a fresh pineapple, I also make my own juice, by taking a chunk (2&Prime x 3&Prime) of fresh pineapple and place it in a food processor, to make juice.

**To toast coconut &ndash place flaked coconut on baking sheet and toast for approximately 15 min in the 350-degree oven.

Turkey Meatballs with Blackberry Balsamic

  • 1-1/4 pounds lean ground turkey
  • 1/4 cup Panko breadcrumbs
  • 1 egg
  • 1 tablespoon ginger, minced
  • 3 scallion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons Migliore Classic American Seasoning
  • 3 tablespoons Migliore Blackberry Ginger Balsamic Vinegar
  • 1 tablespoon red wine
  • 2 teaspoons low sodium soy sauce
  • 1 tablespoon Migliore California Extra Virgin Olive Oil
  • 1/4 cup cilantro, chopped

Preheat oven to 375°. Mix the top (11) ingredients, saving the chopped cilantro for a garnish. Shape into 1 1/2&Prime balls. Transfer to baking dish. Bake until cooked through, about 12 to 15 minutes.

Serve meatballs on top of a bed of *fried brown rice, garnish with 1/4 cup of cilantro and Rizzle meatballs and rice with Migliore Blackberry & Ginger Balsamic.

*Stir-fry green onions, red bell pepper, minced ginger and frozen peas with 1 Tbsp. Migliore California Extra Virgin Olive Oil, add cooked brown rice &ndash mix together.

White Bean Salad with Cilantro, Mint, and Lemongrass

  • 2 cans (15 oz.) cannellini beans, drained and rinsed
  • 1 clove garlic, crushed
  • 5 oz. Baby spinach leaves
  • 1 red onion, thinly sliced
  • 1 Red Bell Pepper, thinly sliced
  • 1 piece (3/4 inch) fresh ginger, grated
  • 2 Tbsp Sesame Oil
  • 2 Tbsp Persian Lime
  • 2 Tbsp Lemongrass Mint White Balsamic

Combine the beans, spinach, pepper, ginger, and onion in a large bowl. Whisk the garlic & Oils together. Drizzle over the salad ingredients.
Serves 4


Roasted Butternut, Brie and Caramelized Onions en Croute

This came about because there’s a great sandwich at The Kitchen, which is in the lobby of the Hartford Public Library. It’s part of Billings Forge Community Works and indeed, they do good great things with the community. Please check out their website. But, The Kitchen is a bright and lovely place to grab a bite for lunch. They have some great offerings, but, “The-Butter-Me-Up” grilled sandwich is what inspired this “croute”. As you know The Goddess is absolutely into making things from scratch. You can hear the “but” coming, can’t you? Buuut…she always has several tubes of crescent rolls in the back of the fridge, lurking there, just waiting for some creative thought to strike. Sometimes the wait is long and they are there for quite awhile!

She’s been thinking about this for awhile now and today was the day. The Artful Docent loves “The-Butter-Me-Up”, so The Goddess whacked the loaf in half and shared. Food tastes better when shared, particularly with special friends. Have you noticed that, too? We’ll see what she thinks.

The Kitchen uses Mystic Melinda Mae cheese which is made by The Mystic Cheese Company in, wait for it…Mystic, Ct. If you don’t live in the area, you may be able to purchase it on-line, and some supermarkets carry it. Since I used ours up, and Brie was in the fridge. Then, Brie it was! I purchased these gorgeous Vidalia onions, that look like giant scallions, so I used one of those, as well as a regular Vidalia. I sautéed them up with some oil, and near the end of cooking, threw in some chopped fresh rosemary and sage that are still holding on in the garden. Does your sage stay usable during the winter? Mine seems to, but the rosemary doesn’t survive our New England winters, so I dry that. I had some roasted winter squash (butternut or Hubbard would work just fine) leftover from dinner and my handy-dandy roll of crescent rolls. To you non-leftover lovers, and you know who you are this is why I love leftovers. I also made some soup with it…it was a really big squash, okay? So this is how this goes together:Lay the rectangles end-to-end gently press the seams together. The sheet pan is lined with parchment, but that isn’t totally necessary. Lay the Brie slices down the center of the dough rectangle, leaving about 1 inch at the short ends and about 2 inches along the sides. I found that 2 slices side-by-side was about right. Spread the onion mixture over the top of the cheese slices. Grind some black pepper over them. Spread or lay the squash over the onions and drizzle with balsamic glaze. Now, you can see how I folded the ends in, cut the edges into strips and folded those over the filling…think Danish Loaf…that’s the form you’re looking for. Then, some freshly grated Asiago on top and into the oven it went. It took about 5 minutes to assemble and about 18 minutes to bake. So here’s the recipe:

Roasted Butternut, Brie and Caramelized Onions en Croute

  • 2-3 teaspoons olive oil
  • 3/4 cup thinly sliced onions or leeks (or a combination)
  • 2 teaspoons maple syrup (optional)
  • 2 teaspoons chopped fresh sage
  • 1-2 teaspoons chopped fresh rosemary leaves
  • 1 can crescent rolls (I use the store brand)
  • 6-8 slices Brie (enough to cover the bottom—see the picture)
  • 3/4-1 cup roasted winter squash (butternut, buttercup or Hubbard)
  • Drizzle of balsamic glaze

In a heavy skillet, sauté the onions in the oil over very low heat until they begin to caramelize. You want them to still have a bit of tooth to them, but not be complete mush drizzle in the maple syrup, toss in the herbs and continue to sauté for 1 minute. Remove from the heat and cool to room temperature. You’ll need about 2/3 cup.

Meanwhile, roast or pan-fry the squash (or use leftover, cooked squash) until tender. Set aside and cool to room temperature.

Preheat the oven to 375°F. Line a sheet pan with parchment set aside.

Open the can of rolls as directed (the “slamming” is the really fun part!). Lay the rectangles end-to-end gently press the seams together.

Lay the Brie slices down the center of the dough rectangle, leaving about 1 inch at the short ends and about 2 inches along the sides. I found that 2 slices side-by-side was about right. Spread the onion mixture over the top of the cheese slices. Grind some black pepper over them. Spread or lay the squash over the onions and drizzle with balsamic glaze, if you wish.

Carefully cut at an angle, 3/4-inch “strips” of dough on the sides, cutting almost up to the filling. Fold the short end of the dough up over the filling and then gently pull the strips up over the dough. Sprinkle with some freshly grated Parmesan or Asiago cheese. Place the pan in the oven and bake for 15-28 minutes or until the bread is nicely browned.

Remove the pan from the oven and cool for 10 minutes before serving. This can be made early in the day and served at room temperature. Cut into 8 wedges for a luncheon serving or 12 or more strips or wedges for a cocktail serving.

NOTE: I think this might be lovely with just a bit of bleu cheese crumbled over the onion layer. Some thinly sliced fresh fennel might be very nice sautéed with the onions.

Roasted Butternut, Brie and Caramelized Onions en Croute Recipe©Marcia Lahens 2015. All rights reserved.

This is a great vegetarian luncheon or cocktail offering. A slice is lovely on a nice leafy salad, dress with a sharp-ish vinaigrette. I served it for lunch, with a cup of Thai-Inspired Squash Bisque. The Goddess was in a squash frame of mind, today.


50 Ways to Top a Cracker

Serve some of these fun bites at your next holiday get-together.

Related To:

1. Pear Chutney with Blue Cheese Saute 1/2 diced onion, 1 minced garlic clove and 1/2 teaspoon each chopped thyme and rosemary in 1 tablespoon butter until tender, 5 minutes. Stir in 2 diced peeled small pears and 2 tablespoons white balsamic vinegar and cook until softened, 6 to 8 minutes let cool. Stir in 1/2 cup crumbled blue cheese and 1 teaspoon honey. Serve on crackers and top with chives.

2. Apple-Cranberry Chutney with Cheddar Simmer 2 diced peeled Gala apples, 1 1/2 cups water, 1/2 cup cider vinegar, 1/3 cup dried cranberries, 1/4 cup brown sugar, 1 minced shallot, 2 teaspoons mustard seeds and 1 teaspoon kosher salt in a saucepan until soft and almost dry, about 40 minutes let cool. Arrange sliced cheddar on crackers and top with the chutney.

Brandied Figs with Brie ( No. 3)

Brandied Figs with Brie ( No. 3)

3. Brandied Figs with Brie Microwave 6 halved dried figs in a bowl with 2 tablespoons each brandy and water, covered, until steaming, 1 minute let cool. Arrange sliced brie on crackers and top with the figs. Drizzle with honey and sprinkle with salt and pepper.

4. Tangerine and Beet Spread labneh on crackers. Top with thinly sliced cooked beets and tangerine segments. Sprinkle with za’atar and salt.

Blood Orange and Fennel (No. 5)

Blood Orange and Fennel (No. 5)

5. Blood Orange and Fennel Mash 3 tablespoons softened butter with 1/2 teaspoon each crushed fennel seeds and coarsely ground pepper. Spread on crackers and top with thinly sliced fennel, blood orange segments and fennel fronds. Sprinkle with flaky sea salt and more pepper.

6. Roasted Grapes with Taleggio Toss 1 1/4 cups halved red seedless grapes with 1 tablespoon olive oil and 1 teaspoon chopped rosemary on a rimmed baking sheet season with salt and pepper. Roast at 450 degrees F until browned in spots, 12 to 14 minutes. Arrange sliced taleggio on crackers and top with the grapes.

7. Lemon Ricotta with Anchovies Mix 1/2 cup whole-milk ricotta with 1 teaspoon each lemon zest and chopped marjoram and 1/4 teaspoon kosher salt. Spread on crackers and top with chopped roasted peppers and halved anchovy fillets.

8. Turmeric Egg Salad Whisk 1/4 cup mayonnaise, 1 teaspoon dijon mustard, 1/2 teaspoon ground turmeric and a pinch of salt. Stir in 4 finely chopped hard-boiled eggs and 1 tablespoon each finely chopped preserved lemons and cilantro. Serve on crackers and top with toasted pine nuts and more cilantro.

9. Bistro Deviled Egg Mix 1/2 cup mayonnaise, 3 tablespoons chopped cornichons, 1 tablespoon each dijon mustard, chopped chives and chopped tarragon, 1 teaspoon lemon juice and a pinch each of salt and pepper. Spread on crackers and top with sliced hard-boiled eggs and radishes and more chives and tarragon.

10. Shrimp with Guacamole Toss 8 ounces peeled and deveined medium shrimp with the juice of 1 lime, 1 minced garlic clove, 1 tablespoon olive oil and 1/4 teaspoon each ground cumin, chipotle chile powder and kosher salt. Cook on a grill pan over medium-high heat until charred and cooked through, 1 to 2 minutes per side. Spread guacamole on crackers and top with the shrimp, sliced red jalapeños and cilantro.

11. Thai Chili Shrimp Cook 1 pound peeled and deveined medium shrimp in 2 tablespoons vegetable oil in a skillet over medium-high heat until almost cooked through, 45 seconds per side. Add 3 tablespoons sweet Thai chili sauce and 1 tablespoon each soy sauce and rice vinegar. Cook, tossing, until glazed, 1 minute. Top crackers with shredded iceberg lettuce, the shrimp, sliced scallions, cilantro and sliced Thai chiles.

12. Herring with Cucumber Mix 4 tablespoons softened butter with 4 teaspoons horseradish mustard. Spread on crackers and top with pickled herring (blotted dry), sliced cucumbers and red onions, and fresh dill.

13. Vegetable Sushi Mash 1/2 avocado with 2 teaspoons lemon juice and a pinch of salt. Combine 1/4 cup each finely diced cucumbers, radishes and scallions, 2 tablespoons diced seeded jalapeños, 2 teaspoons soy sauce and 1 teaspoon rice vinegar. Spread the avocado on crackers and top with the vegetable mixture and thinly sliced nori.

14. Tuna sushi Season one 6-ounce tuna steak with salt and pepper, then press in sesame seeds. Sear in a skillet with vegetable oil over high heat, 1 minute per side thinly slice. Make Vegetable Sushi Crackers (No. 13), adding 1/2 teaspoon wasabi paste to the avocado mash and topping with the seared tuna.

Smoked Salmon with Pickled Onion (No. 15)

Smoked Salmon with Pickled Onion (No. 15)

15. Smoked Salmon with Pickled Onion Whisk 1/2 cup water, 1/4 cup cider vinegar, 2 teaspoons sugar and 1 teaspoon kosher salt pour over 1/2 thinly sliced red onion. Let sit 1 hour drain. Combine 4 tablespoons softened butter and 2 teaspoons each capers and chopped dill season with salt and pepper. Spread on crackers and top with smoked salmon, the pickled onion and dill.

16. Smoked Trout with Apples Spread crème fraÎche on crackers and top with thinly sliced green apple, dijon mustard, flaked smoked trout and chopped chives.

17. Maryland Crab Mix 3 tablespoons mayonnaise, 2 teaspoons each dijon mustard and lemon juice, 1/2 teaspoon each Old Bay and Worcestershire sauce, 1 sliced scallion and a dash of hot sauce. Fold in 8 ounces lump crabmeat and season with salt and pepper. Serve on crackers and top with sliced scallions and more Old Bay.

18. Roasted Tomato with Basil Toss 1 pint halved grape tomatoes with 1 tablespoon olive oil on a rimmed baking sheet season with salt and pepper. Roast at 400 degrees F until softened, 15 to 20 minutes. Mix 4 ounces goat cheese with 1 tablespoon chopped basil, 2 teaspoons dried oregano and 1 grated small garlic clove. Spread on crackers and top with the tomatoes and torn basil.

19. Sun-dried Tomato Relish Drain 1/2 cup oil-packed sun-dried tomatoes reserve the oil. Chop the tomatoes and mix with 1/2 cup chopped toasted walnuts, 2 tablespoons olive oil, 1 tablespoon each reserved tomato oil and chopped thyme, 1 teaspoon white wine vinegar, 1/2 teaspoon orange zest and a pinch of sugar. Spread mascarpone on crackers and top with the sun-dried tomato relish.

Mushrooms with Herb Cheese (No. 20)

Mushrooms with Herb Cheese (No. 20)

20. Mushrooms with Herb Cheese Saute 8 ounces sliced mixed mushrooms in 2 tablespoons each butter and olive oil until browned, 4 to 5 minutes. Add 2 teaspoons lemon juice and season with salt and pepper. Spread soft garlic-herb cheese on crackers and top with the mushrooms, fresh parsley and lemon zest.

21. Broccoli Pesto with Dill Havarti Cook 1 cup broccoli florets in boiling salted water until tender, 4 minutes. Drain and rinse under cold water. Pulse in a food processor with 1 tablespoon toasted pine nuts, 1 small garlic clove and 1/2 teaspoon each mustard powder and kosher salt. Add 2 tablespoons olive oil and 1 tablespoon water pulse. Season with salt and pepper. Arrange sliced dill havarti on crackers and top with the broccoli pesto.

22. Spinach-Feta with Red Peppers Pulse half a 10-ounce package frozen spinach (thawed and drained) with 1/2 cup plain Greek yogurt and 2 tablespoons each olive oil and chopped parsley, dill and scallions in a food processor season with salt and pepper. Stir in 1/2 cup crumbled feta. Spread on crackers and top with diced roasted red peppers.

23. Middle Eastern Cauliflower Cut 1/2 small head cauliflower head into florets and slice each in half toss with 3 tablespoons olive oil, 1/2 teaspoon each hot smoked paprika, ground cumin and coriander, 1 grated garlic clove and a pinch of salt. Roast on a preheated baking sheet at 450 degrees F until browned, 20 to 25 minutes. Spread baba ghanoush on crackers and top with the cauliflower and chopped parsley.

24. Curried Chickpea Mash Saute 1 teaspoon each minced peeled ginger and garlic and 1 1/2 teaspoons curry powder in 2 tablespoons butter over medium heat, 1 minute. Add one 15-ounce can chickpeas (drained), 3/4 cup water and 2 teaspoons mango chutney season with salt and pepper. Simmer, lightly mashing, until the mixture is dry, 8 to 10 minutes. Spread on crackers and top with plain yogurt, sliced cucumber and cilantro.


How to cut butternut squash: some tips!

Now, we know: cutting a butternut squash can be daunting. It is for us too! But over the years, we’ve developed some best practices that make it much less painful. Here are a few tips for how to cut the squash for this butternut squash mac and cheese:

  1. Watch the video: First, watch this quick video of How to Cut Butternut Squash.
  2. Use a serrated peeler: A serrated blade makes it easier to peel the tough skin than a normal vegetable peeler, which easily slips. Here’s the serrated vegetable peeler we use.
  3. Cut off the neck and chop it separately from the base: Don’t cut the entire squash together. Chop off the neck, then peel it and chop into squares! Do the same for the base.

Butternut Squash with Tangerine and Sage Glaze - Recipes

This refreshing salad features raw asparagus that’s shaved into silky ribbons. The asparagus combines with radish, red onion, and toasted walnuts, then dressed in a honey-lemon vinaigrette for the ultimate spring side or light meal.

If you’re a raw cookie dough lover, these are for you! Made with cashew butter, maple syrup, oats, almond flour, and chocolate chips, these taste just like oatmeal chocolate chip cookie dough. They’re healthy too! I love keeping a batch in the fridge to satisfy my sweet tooth.

This quick and easy Thai Basil Bowl is one of my go-to weeknight meals when I’m craving something with lots of flavor. Crispy crumbled tofu (similar to ground chicken), a mix of veggies, and fresh basil are tossed in a delicious sauce full of Thai flavors. It’s perfectly sweet, salty, and a tad spicy. Trust me, it’ll hit the spot.

Delicata squash has become a winter staple in my kitchen. Here I’ve roasted the squash in a mixture of olive oil, honey, garlic, and panko for added crunch. It’s served over whipped ricotta. Yes.. whipped. Trust me, you’ll never go back to plain old ricotta after this. It’s then topped with fresh parsley and pistachio gremolata and a little drizzle of honey.

Fall has arrived and for me, that means bring on all the squash recipes. There’s nothing more comforting than a warm and cheesy slice of butternut squash lasagna. Layers of mashed butternut squash (with lot’s of ricotta), a garlic sage fontina béchamel, grated mozzarella, and lasagna noodles combine for the perfect fall dinner. It’s creamy, extra cheesy, with hints of sage, cinnamon, and honey. Top it off with crispy, buttery fried sage leaves to take it over the top.

This isn’t your average Greek salad. Romaine, kale, tomatoes, feta, olives, cucumbers, pickled onions, and crispy chickpeas are tossed in a creamy Tzatziki dressing. But the game-changer: perfectly crispy and spicy fries. Fries on salad? Yes, please.

This Cucumber Gin Gimlet is simple, refreshing, and perfect for summer. And I mean… look at that color! I used Empress 1908 Gin which is a spirit from Canada that’s micro-distilled in copper-pot stills using juniper, rose, coriander seed, grapefruit peel, ginger root, cinnamon bark, butterfly pea blossoms. The pea blossoms give it that beautiful indigo hue!

What better way to celebrate summer arriving than ice cream sandwiches? These blackberry cobbler-inspired ice cream sandwiches feature a soft and chewy oatmeal cookie paired with a homemade, no-churn, super easy blackberry vanilla ice cream and finished off with a drizzle of dark and white chocolate.

This Thai Cashew Salad is loaded with colorful veggies and a delicious combination of fresh herbs. Raw cashews are toasted with sesame oil for the perfect crunch. It’s tossed together with a flavorful dressing of sesame, soy, ginger, vegan fish sauce, and lime.

A twist on the classic, this Strawberry Basil Moscow Mule is fruity, tart, sweet and a touch spicy. Strawberries and fresh basil leaves are muddled together, strained to create a strawberry juice, then mixed with agave, lemon juice, vodka, and ginger beer. It’s then served over ice for a colorful and refreshing cocktail, perfect for summer.

A twist on the classic Panzanella, this simple Mediterranean style salad features soft and crusty bits of bread, roasted red onions, tomatoes, white beans, olives, sun-dried tomatoes, lots of basil and fresh ball of burrata.

Step aside plain white rice and enter Cilantro Lime Rice. It’s super easy to make: just cook rice, add a little bit of butter, lots of lime, and fresh chopped cilantro. It’s the perfect base for a bowl, burrito, or as a side dish.

This burrito bowl is one of my go-to meals when I’m feeling lazy and just want something fast. I usually have all of the ingredients on hand which is super convenient. Cauliflower, frozen corn, and onions are roasted with olive oil and spices then paired beans and a buttery cilantro and lime rice. SO easy. Not a fan of cauliflower or corn, swap with your favorite veggies. Mini sweet bell peppers work really well too!

Homemade scallion tortillas are loaded with perfectly crispy hoisin tofu bits and topped with fresh quick-pickled cucumbers. The scallion tortillas are so good and pair so well with the Chinese-inspired flavors. It’s a super simple recipe using just flour and hot water. Add scallions for extra flavor, or feel free to skip to save time.

Kick-off your morning with these chocolate espresso scones drizzled with a sweet espresso glaze. They’re flaky and “buttery” with puddles of melted chocolate and crunchy bits of espresso beans.

These beautiful pink pickled onions are the perfect addition to sandwiches, tacos, burrito bowls, salads, avo toast, and more. They’re pretty much good on anything. Sliced red onions are combined with white vinegar, sugar, salt, peppercorns, and garlic. Super easy and always good to have on hand on the fridge!

Not your average Sangria - this Sparkling Rosé Sangria is the perfect drink for warm spring or summer days. Strawberries, raspberries, cherries, and sliced citrus soak with rosé, infusing the fruit with the booze while giving the rosé a delicious fruity flavor. Top it off with some sparkling water and you’ve got yourself a refreshing (and beautiful) Sangria.


Butternut Squash with Tangerine and Sage Glaze - Recipes

These cooler days are a great time to cook with winter squash. Sweeter, denser and more firm in texture than summer squash or zucchini, winter squashes take well to a wide variety of recipes and can be delicious in soups, casseroles, risotto, lasagna and even desserts.

Winter squash are harvested in the fall and these hardy vegetables will keep well through the cold winter months for which they’re named. Sugar pumpkins, acorn squash, spaghetti and butternut squash are probably the most common types to find at your local supermarket. The other varieties are worth seeking out at farmers’ markets and specialty markets. Regardless of the type, select winter squash that are blemish and bruise free with an intact stem and a heavy feeling for their size.

Naturally low in fat and calories, winter squash provide significant nutritional benefits. For example, one cup of baked butternut squash contains vitamins A (from beta carotene), B6, C and E, as well as magnesium, potassium and manganese. Flavors are generally mild-to-sweet, so squash won’t overwhelm other ingredients and can easily be incorporated into seasonal recipes. The orange and yellow flesh helps brighten dishes, especially in the colder months, when variety and color can be hard to come by in seasonal produce. Don’t be discouraged by winter squash’s size and tough exterior and you can sometimes find popular varieties, like butternut, in stores already peeled and cubed. See my earlier post on tips for cutting up winter squash.

See chart above for photos of each of the following winter squashes.

1. Kabocha Squash
Characteristics: The squat, green kabocha—the Japanese word for squash—has a nutty, earthy flavor with just a touch of sweetness. It’s similar in shape and size to a buttercup squash, but the base points out and not in.

2. Butternut Squash
Characteristics: A slim neck and bulbous bottom give the butternut squash its distinctive bell shape. The muted yellow-tan rind hides bright orange-yellow flesh with a slightly sweet taste. To make butternut squash easier to handle, cut the neck from the body and work with each section separately.

3. Red Kabocha Squash
Characteristics: The red kabocha is squat, like its green counterpart, and has faint white stripes running from top to bottom. While the green kabocha is savory, the red kabocha is sweeter.

4. Carnival Squash
Characteristics: Combine an acorn squash with a sweet dumpling squash and you get a carnival squash. While the carnival squash’s exterior resembles both of its relatives, its yellow flesh is mellow and sweet. Use it wherever acorn squash or butternut squash is called for in a recipe.

5. Sugar Pumpkin
Characteristics: Sugar pumpkins are prized for their classic pumpkin flavor, as well as for their thick and fleshy walls. If you’d like to opt out of canned pumpkin for your baking and make your own purée instead, use a sugar pumpkin.

6. Sweet Dumpling Squash
Characteristics: This whitish-yellow and green squash is small and compact, making the whole squash the perfect-size for an individual serving. The flesh tastes very much like a sweet potato and the skin is edible is as well. Use sweet dumpling squash in recipes calling for sweet potato or pumpkin.

7. Spaghetti Squash
Characteristics: Take a fork to the inside of a cooked spaghetti squash and you’ll understand how this squash got its name. If you’re in search of a healthy pasta alternative, try this very mild-tasting squash.

8. Blue Hubbard Squash
Characteristics: Most blue Hubbard squash are huge and bumpy and are often sold as pre-cut wedges. Some varieties, like the Blue Ballet, are smaller, making it easier to store and prepare at home. Underneath the gray-blue skin is sweet-tasting orange flesh.

9. Delicata Squash
Characteristics: This particular winter squash, with its pale yellow shading, most closely resembles its summer squash relatives. The thin skin is edible, but also more susceptible to bruises and rot. When cooked, the delicata has a consistency similar to that of a sweet potato—creamy and soft—although the flavoring is more earthy.

10. Red Kuri Squash
Characteristics: Like all Hubbards, the red kuri has an asymmetrical, lopsided look to it. However, the red kuri is smaller and easier to handle. Its yellow flesh is smooth and has a chestnut like flavor.

11. Buttercup Squash
Characteristics: Compact and green with paler green stripes, the buttercup can closely resemble a kabocha squash but it has a distinctive circular ridge on the bottom. On some, the ridge may surround a more pronounced bump, or “turban.” A freshly cut buttercup may smell like a cucumber, but once cooked, its orange flesh becomes dense.

12. Acorn Squash
Characteristics: This mild flavored squash is named for its acorn like shape. Choose one with a dull green rind an acorn squash that’s turned orange will have tough and fibrous flesh.

(Adapted from Gourmet Magazine)

Squash and Fish Chowder

  • 1 pound cod or white fish available in your area, cut into 1 inch pieces
  • 4 tablespoons olive oil
  • 6 leeks, white and pale green parts only, chopped in 1/2-inch sections
  • 4 cloves garlic, chopped or minced
  • 4 potatoes, chopped in 1-inch pieces
  • 1 medium carrot, chopped in 1/2-inch pieces
  • 1/2 pound winter squash, chopped in 1/2-inch pieces
  • 4-5 cups low sodium chicken broth or vegetable broth
  • Salt and pepper

Place a large pot over medium-high heat. Add olive oil and sauté leeks until they brown slightly, 10 to 15 minutes. Add garlic and sauté until they begin to take on a slight tan color, 1 to 2 minutes.

Add potatoes, carrot, squash and cod pieces. Immediately, pour in enough broth to cover and add 1 teaspoon salt and ½ teaspoon black pepper. Bring soup to a boil and reduce heat to a simmer. Cook, uncovered, for 15 to 25 minutes or until potatoes and squash are tender. Stir once or twice. Add salt and pepper, if needed.

Mediterranean Squash with Lemon Sauce

This dish goes very well with baked chicken.

  • 1 small kabocha squash or large acorn squash (1 pound), scrubbed,
  • 1 1-pound delicata squash, scrubbed, cut into 1″-thick wedges or rings, seeded
  • 7 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon dried oregano, divided
  • Kosher salt and freshly ground pepper
  • 4 scallions, cut into 2″ pieces
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon tahini (sesame seed paste)
  • Aleppo pepper or crushed red pepper flakes

Arrange two racks in the upper third of the oven and preheat to 425°F.

Place kabocha on one rimmed baking sheet and delicata on a second sheet. Drizzle 3 tablespoons oil over the squash on both baking sheets and sprinkle each pan with a 1/2 teaspoon of dried oregano. Season squash with salt and pepper toss. Roast for 15 minutes.

Combine 1 tablespoon oil and the scallions in a small bowl season with salt and pepper and toss to coat. Scatter scallion mixture over the squash, dividing evenly between the two baking sheets, and continue to roast until squash is tender but not mushy, about 15 minutes longer (time may vary depending on squash).

Whisk lemon juice, tahini and 1 tablespoon water in a small bowl to blend. Gradually whisk in remaining 3 tablespoons oil. Season to taste with salt and pepper.

Transfer squash to a serving platter. Drizzle sauce over the squash and sprinkle with Aleppo pepper.

Sweet Squash Turnovers

Squash Filling

  • 4 lb squash, sugar pumpkin or any winter squash of choice
  • 2 cups water
  • 2 cinnamon sticks
  • 4 whole cloves
  • 1 cup packed dark brown sugar

Pastry Dough

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup shortening or butter
  • 2 eggs
  • 1/2 cup milk
  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon
  • Egg white mixed with 1 tablespoon water
  • Cinnamon-sugar mixture (1 teaspoon ground cinnamon mixed with 1/4 cup sugar)

To make the filling:

Rinse off the exterior of the squash. Using a serrated knife cut the squash in half and scoop out the seeds. Scrape out the stringy layer (pulp) with a spoon. Discard seeds and pulp and cut into 4 inch slices leaving the skin on.

In a steamer or large pot, steam the squash over the 2 cups of water, making sure to keep the lid on tight, for 20 to 40 minutes, or until tender. Cool. Once cooled, scrape the flesh off the skins and into a mixing bowl. Discard the skins. Mash with a potato masher and strain the liquid in a colander into a bowl. Reserve the liquid and set squash puree aside.

In the same large pot, put the reserved liquid from the squash (you will have about about 1/2 to 2/3 cup) and the add cinnamon sticks and cloves. Bring liquid to a boil and then remove the pan from the heat. Replace the lid and let steep for 30 minutes.

Remove cinnamon and cloves and add the squash puree to the liquid. Add the brown sugar and over medium-low heat let it melt into the squash puree, stirring occasionally, so it will not burn or stick to the pot. Once the sugar has melted, lower the heat to low and let simmer uncovered until all the water evaporates. Remove from the heat and allow to cool down before refrigerating, about 15 minutes. Place in the refrigerator for 3 hours or overnight.

To make the pastry dough:

Mix the first 3 dry ingredients. Cut in the shortening and add the eggs, milk, sugar and cinnamon. Combine until you have a soft dough. Cut the dough in half, wrap each in plastic wrap and refrigerate for 30 minutes.

To make the turnovers:

Preheat the oven to 350 degrees F. Place oven racks in the middle and upper third of the oven.

Take out half the dough and divide it into 12 equal balls of dough. Keep the remaining dough in the refrigerator until you are finished with the first half.

On a floured surface, roll out the dough balls into small round circles, about 4-5 inches. Place a tablespoon of filling on one half of each of the dough circles. Wet the bottom edges of the circles with water to help seal the two halves. Fold over the dough to cover the filling and seal the edges with a fork by pressing down along the edges. Repeat with remaining dough and filling.

Brush each turnover with egg white mixture, sprinkle with cinnamon and sugar mixture. Puncture the top of each turnover with a fork.

Spray a large cookie sheet with cooking spray, place turnovers on the cookie sheet and bake for 15 to 20 minutes on the middle rack in the oven. After 15 minutes move the cookie sheet to the top rack and continue to bake for the last 5 minutes, until golden brown. Follow the same procedure for the remaining turnovers.

Squash and Hazelnut Lasagna

For the squash filling

  • 1 large onion, chopped
  • 3 tablespoons unsalted butter
  • 4 lb butternut squash or squash of choice, peeled, seeded and cut into 1/2-inch pieces
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 4 teaspoons chopped fresh sage
  • 1 cup hazelnuts (4 oz), toasted , loose skins rubbed off with a kitchen towel and chopped

For the sauce

  • 1 garlic clove, minced
  • 3 tablespoons unsalted butter
  • 5 tablespoons all-purpose flour
  • 5 cups milk
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper

For assembling the lasagna

  • 1/2 lb mozzarella, coarsely grated (2 cups)
  • 1 cup finely grated Parmigiano-Reggiano (3 oz)
  • 12 lasagna noodles, partially cooked

To make the filling:

Cook onion in butter in a deep 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 10 minutes. Add squash, garlic, salt and white pepper and cook, stirring occasionally, until squash is just tender, about 15 minutes. Remove from the heat and stir in parsley, sage and nuts. Cool filling.

To make the sauce:

Cook garlic in butter in a 3-quart heavy saucepan over moderately low heat, stirring, 1 minute. Whisk in flour and cook mixture, whisking, for 3 minutes. Add milk in a steady stream, whisking. Add bay leaf and bring to a boil, whisking constantly, then reduce heat and simmer, whisking occasionally, for 10 minutes. Whisk in salt and white pepper and remove from heat. Discard bay leaf. (Cover surface of the sauce with wax paper, if not using immediately.)

To assemble the lasagna:

Cook lasagna noodles in boiling salted water, about 6 minutes. Drain and place on kitchen towels, so they do not stick together.

Mix cheeses together. Spread 1/2 cup of the sauce in a buttered 13x9x2 inch glass baking dish (or other shallow 3-quart baking dish) and cover the sauce with 3 pasta sheets, leaving spaces between the sheets. Spread with 2/3 cup sauce and one-third of the filling, then sprinkle with a 1/2 cup cheese. Repeat layering 2 more times, beginning with pasta sheets and ending with cheese. Top with remaining 3 pasta sheets, remaining sauce and remaining cheese.

Tightly cover baking dish with buttered heavy-duty foil and bake the lasagna in the middle of the for oven 30 minutes. Remove foil and bake until golden and bubbling, 10 to 15 minutes more. Let lasagna stand 20 minutes before serving.

Kabocha Squash Mini-Cakes

  • 2 cups 3/4-inch cubes peeled seeded kabocha squash (from one 3-pound squash)
  • 1 cup whole milk
  • 1 vanilla bean, split lengthwise
  • Nonstick vegetable oil spray
  • 2/3 cup (packed) golden brown sugar
  • 6 tablespoons olive oil
  • 1/4 cup mild-flavored beer
  • 1 large egg
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

Combine squash and milk in a heavy small saucepan. Scrape in seeds from the vanilla bean add the bean pod. Bring to simmer over medium heat. Partially cover, reduce heat to medium-low, and simmer until squash is very tender, about 20 minutes. Remove vanilla bean pod. Drain squash. Place in a processor and blend until smooth.

Preheat the oven to 375°F. Spray six 3/4 cup ramekins with nonstick spray. Place 1/2 cup squash puree in large bowl (reserve remaining puree for another baking use). Add sugar, oil, beer and egg to puree and beat to blend. Sift flour, cinnamon, baking soda and salt over beat to blend. Divide batter among prepared ramekins.

Bake cakes until tester inserted into center comes out clean, about 18 minutes. Cool cakes in ramekins. Turn out onto serving plates.

Topping: Combine yogurt and brown sugar. Serve with the mini-cakes.


Recipes

Our Lemon Arbequina infused olive oil adds a hint of citrus to cut through the bitterness of the brussle sprouts. Ingredients 1 pound Brussles sprouts, stem .

Roasted Beet Salad with Fresh Goat Cheese & Toasted Pecans

INGREDIENTS 1 1/2 pounds fresh beets 8 oz. Chevre (fresh goat cheese) 6 cups baby arugula or mixed greens 1 cup whole pecans, toasted 1/4 cup + 2 tablespoons Cranberry-Pear White Balsamic .

Garlic-Asiago-Cheddar Cheese Crackers Made with Olive Oil

INGREDIENTS 2 1/2 cups all-purpose flour, plus more for rolling out the dough 1/4 teaspoon baking powder 1 1/2 teaspoons salt 1/2 teaspoon freshly ground fine black pepper (optional) 1 1/2 cups aged, .

Cremini, Blue Cheese, & Wild Mushroom & Sage Olive Oil Flat Bread.

INGREDIENTS 2 1/2 ​cups of AP unbleach 1 large shallot, thinly sliced 2 tablespoons Wild Mushroom & Sage Olive Oil 2 cups fresh sliced mushrooms such as Cremini, Shitake, .

Pan Seared Fresh Halibut w/ Marinated Heirloom Tomato & Baby Squash Salad

Ingredients 4 - 4 oz fillets of fresh firm fleshed fish such as halibut, tuna, salmon, tilapia, swordfish or cod 1 1/2 cups assorted heirloom tomatoes cut into 1" .

Neapolitan Herb Balsamic Bloody Mary

Ingredients ground pepper to taste 1/2 ounce fresh squeezed lemon juice 3/4 ounce Neapolitan Herb Balsamic Vinegar 1 1/2 teaspoons horseradish 1/4 teaspoon kosher salt 1/2 ounce Worcestershire sauce 12 ounces tomato .

Baklouti Chili Cheddar Cheese Cornbread

Ingredients 2 cups whole wheat flour 1/2 cup yellow cornmeal 2 tablespoons honey 1 tablespoon baking powder 1 teaspoons kosher salt 1 1/2 cups whole milk 2 large eggs, lightly .

Cherry, Almond, & Lemon Agrumato Olive Oil Biscotti

INGREDIENTS 1 cup granulated sugar 1 teaspoon almond extract 1 cup blanched slivered almonds 1 cup dried cherries 1 tablespoon baking powder 1/2 teaspoon salt 3 1/4 cups all purpose flour 1/2 cup Lemon .

Spreads, Dips and Tapenades

Basil & Chevre Spread/Pasta Sauce 8 oz. Fresh Goat Cheese 1/4 cup garlic olive oil 1 cup washed and dried fresh basil 1 teaspoon A-Premium Balsamic .

Mini Blueberry Bundt Cakes

Cake Ingrediants 2 1/2 cups unbleached all purpose flour 1 cup granulated sugar 1 teaspoon salt 1 teaspoon baking soda 1 1/2 teaspoons baking powder 1/2 cup sour cream 2 large eggs 1/2 .

Spicy Kale Chips

Ingredients: 4 cups kale leaves, washed, dried, and cut into 1/2" pieces, with tough stems removed 2 tablespoons Harissa Olive Oil 1 teaspoon paprika (optional) 1/2 teaspoon fine sea .

Traditional Paella with Shrimp, Chorizo, and Spicy Gordal Olives

INGREDIENTS 4 tablespoons UP Extra Virgin Olive Oil 1 Red Bell Pepper &ndash cut into thin strips 1 Green Bell Pepper - cut into thin strips1 Yellow Bell .

Traditional Portuguese Vinha D'Alhos AKA

INGREDIENTS: 1 cup really good quality barrel aged red wine vinegar - Pinot Noir wine vinegar would be excellent 1 cup good quality dry white wine 1/2 cup + 1/4 .

"Sotto Aceti" Spicy Pickled Vegetables

Spicey Vegetables or Giardiniera is also called "sotto aceti," meaning "under vinegar," which is a common term for pickled foods in .

Awesome Mustards

INGREDIENTS 1 cup ground yellow mustard seed 2/3 cup vinegar of any sherry, tangerine balsamic, maple balsamic, champagne, serrano honey or jalapeno (for heat), oregano, white wine, .

Panzanella Salad (Bread Salad) with Mozzarella Fresca

INGREDIENTS 1 sweet or sour baguette (torn in to pieces) 2 pounds sweet, perfectly juicy heirloom tomatoes, diced 1" 1/2 cup pitted olives, your choice on variety 1/2 .

Roasted Pepper & Potato Frittata with Harissa Aioli

Frittata 2 pounds small yellow potatoes cut into 1" pieces 2 shallots, thinly sliced 1 jar Delizia roasted red peppers, drained 2 green onions thinly sliced 2 teaspoons fresh thyme 1/4 .

Fall Garden Greens Spanakopita with Garlic Olive Oil

INGREDIENTS 8 cups washed and dried greens coarsely chopped in any combination such as: kale, beet greens, collards, spinach, swiss chard etc. 1 pound package thawed .

No Cook Buglur Salad with Vegetables and Lemony-Dill Vinaigrette

Ingredients 2 cups bulgur 1/2 cup Dill Olive Oil 1/4 cup A-Premium White Balsamic Juice and zest of one large lemon 1 cup cherry tomatoes, halved 1 can .

Lemon Agrumato (Fused) Olive Oil & Polenta (Stone Ground Cornmeal) Cake

INGREDIENTS 2 cups unbleached all purpose flour (organic if possible) 1/2 cup stone ground cornmeal (regular cornmeal will work here too) 1 1/2 cups sugar 1 cup fused lemon (agrumato) .

Balsamic Drinks "Shrubs"

A shrub is a drink made from vinegar and fruit along with other ingredients such as alcohol or sparkling water. Vinegar has a way of .

Rock Cod Ceviche with UP Extra Virgin Olive Oil

INGREDIENTS 1/4 cup fresh squeezed lime juice 2 tablespoons Honey-Serrano Vinegar or Jalapeno White Balsamic Vinegar 1/3 cup UP Hojiblanca you could also substitute Baklouti, Chipotle, or .

Delizia Roasted Red Pepper & Caramelized Balsamic Onion

INGREDIENTS 1 large yellow onion thinly sliced (about one cup, packed) 1 jar Delizia roasted red peppers drained, and finely chopped 2 tablespoons Aged Fig Balsamic 2 .

Truffled Butternut Squash Trottole & Cheese

Ingrediants 2 cups butternut squash peeled, cubed in 1" pieces 1 pound dry Trottole or Macaroni pasta 2 cups shredded guyere 2 cups shredded white cheddar 1/2 cup Pecorino .

Arugula Pesto Pasta

Ingredients 12 ounces baby arugula washed and spun dry 4 medium garlic cloves, peeled 1 teaspoon freshly squeezed lemon juice 1/2 cup hulled, toasted pumpkin seeds 1/2 cup finely grated .

Empanadas

INGREDIENTS 1 1/2 cups Whole Wheat Pastry Flour 1/2 teaspoon salt 1/4 teaspoon baking powder 1/3 cup UP Extra Virgin Olive Oil 3 to 4 tablespoons water EMPANADA FILLING 1 pound ground .

Quinoa Ahi Tuna Poke Bowl with Spicy Baklouti-Miso Dressing

Ahi Tuna Marinade 2 tablespoons soy sauce (Tamari if possible) 1 teaspoon Serrano Honey Vinegar 1 teaspoon Japanese Roasted Sesame oil 1 teaspoon black sesame seeds, plus more for .

Arancini Fried in UP Extra Virgin Olive Oil

PORCHINI/SHITAKE MUSHROOM STOCK INGREDIENTS 5 cups water 2 cups of a mixture of dried Porcini mushrooms and Shitake mushrooms broken in to pieces or coarsely chopped .

Fresca Salad

Ingredients 6 Cups baby arugula washed, spun dry 2 cups of sliced heirloom tomatoes 1/3 cup freshly torn basil leaves 1/2 small red onion, very thinly sliced 1/2 pound .

Three Hole Chocolate Cake

Ingredients 3 cups flour 1 teaspoon baking soda 2 cups sugar 3 tablespoons cocoa Mix above ingredients together. Make 3 holes in above dry ingredients. Add following, one to .

Baklouti Potato Croquettes

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 .

Chocolate-Raspberry Balsamic Glazed Olive Oil Bundt Cake

BUNDT CAKE INGREDIENTS 3 cups all-purpose flour +1 tablespoon 1 tablespoon baking powder 1/2 teaspoon salt 4 large eggs 2 cups granulated sugar 1 cup sour cream 3/4 cup UP Certified Extra Virgin .

Chicken Spiedies Cruet Style

Ingredients: 1 1/2 lbs. of Chicken Breasts cut up into 1 1/2 in. cubes 1/3 cup of Neopalitan Herb Balsamic 1/2 cup of Garlic Infused Olive Oil 1 tbs .

Cauliflower

INGREDIENTS 1 large head of cauliflower 3 large eggs, beaten 1 1/2 cups flour 2 cups plain bred crumbs 2 tablespoon fresh squeezed lemon juice 2 cloves of garlic, minced 3 teaspoons .

Spectacular Chicken Mole with Baklouti Agrumato and Chocolate Balsamic

INGREDIENTS 4 tablespoons Baklouti Agrumato Olive Oil 5 pounds boneless skinless chicken thighs or breast tenders 4 cups chicken stock or broth 1/2 cup dark chocolate balsamic 2 large .

Simple Asparagus, Ham, and Gruyre Frittata with UP EVOO

INGREDIENTS 1 1/2 pounds organic Yukon Gold potatoes, unpeeled, washed, cut into 1" pieces 2 cups fresh asparagus spears, woody parts trimmed, cut into 1" pieces (spinach works .

Muffuletta

Ingredients 1 cup Delizia Garlic Stuffed Gordal Olives, coarsely chopped 1/2 cup black Mission olives, coarsely chopped 1/3 cup Delizia Fire Roasted Red Peppers, drained and coarsely chopped 1/4 .

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

INGREDIENTS 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, .

Neapolitan Herb Balsamic Marinated & Grilled Eggplant

Ingredients 1/3 cup loosely packed fresh flat-leaf parsley leaves 1/4 cup Neapolitan Herb Dark Balsamic 1/4 cup extra virgin olive oil + 2 tablespoons Kosher salt and freshly ground black .

Baklouti Latke Waffles

INGREDIENTS 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 .

Lamb Kabobs

Ingredients 1 1/2 pounds trimmed boneless leg of lamb, cut in 1" pieces 2 large zucchini cut in 1" chunks 1/2 pound cremini mushrooms 2-3 medium bell peppers in .

Cardamom and Persian Lime Olive Oil Cookies

Ingredients 3 cups unbleached organic flour 2 cups granulated cane sugar 1 teaspoon salt 2 teaspoons baking powder 2 teaspoons green cardamom seeds, freshly ground 1 cup Persian Lime infused .

Potato, Caramelized Onion, & Roasted Red Pepper Hash w/ Baked eggs & Olive Oil

Ingredients 1 1/2 pound Yukon gold potatoes cut in 1" pieced 1 Jar Delizia Roasted Red Peppers in UP Olive Oil 1 large onion, thinly sliced 2 cloves garlic, minced 1/4 .

Roasted Red Pepper Hummus with UP EVOO and Delizia Peppers

There are very few ingredients required to make hummus. In light of this, it's imperative that the handful of ingredients used be of .

Gravenstein Apple White Balsamic Shrub!

Ingredients 2 ounces vodka (chilled) 1/2 ounce Gravnestein Apple White Balsamic (chilled) 3 ounces club soda or seltzer (chilled) Directions Fill a tall glass with ice. .

Carrot & Zucchini Gingerbread with Toasted Almond Oil & Honey-Ginger White Balsamic Glaze

INGREDIENTS GINGERBREAD 1 1/2 cups whole wheat flour 1 cup finely grated zucchini 1 cup finely grated carrot 1/2 cup toasted almond oil 1/2 cup molasses 2 large eggs 1 1/2 cups .

Healthy Oatmeal Bars

Ingredents: 3 medium sized ripe bananas 2 cups of Quaker quick oats 1 cup of unsweetened shredded coconut 1/4 cup of maple balsamic (stir ins such as dark chocolate .

Blood Orange Cookies

Ingredients 3 cups unbleached organic flour 2 cups granulated cane sugar 1 teaspoon salt 2 teaspoons baking powder 2 finely grated orange peel 1 cup Blood Orange (fused) Agrumato Olive Oil 2 .

Summer Corn Bisque

Ingredients 8 ears of super sweet corn 3 shallots, thinly sliced 1 teaspoon fresh thyme leaves, woody stems discarded 1 large bay leaf 2 large cloves garlic, minced 2 quarts chicken .

Mushroom-Sage Infused Chicken Pot Pie

Ingedients for Pot Pie 2 cups sliced carrots, diced 1 cup chopped celery 1 large yellow onion, diced 1/2 cup peas 1 cup yellow potatoes, diced and microwaved for 3 minutes 2 .

Caramelized Brussels Sprouts with Cremini Mushrooms and Pomegranate Balsamic

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 .

Cheddar-Mashed Potato "Latke" Waffles with Garlic Olive Oil

Ingedients 2 cups cold or room temperature mashed potatoes (preferably unseasoned) 1 cup bleached all purpose flour or 1/2 potato flour (starch) 1 cup grated sharp cheddar cheese 2 large .

Best Grilled Wood Smoked Olive Oil Meals

Recipe using Halibut 1/4 cup Olive Wood Smoked Olive Oil 2" Sprig fresh rosemary, coarsely chopped 1 tablespoon medium course sea salt or kosher salt 1 teaspoon fresh .

Herb Crepes with Spinach, Gruyere and Olive Oil Fried Egg

Crepe Batter 2 large eggs 1 1/4 cups whole milk 1 cup flour 1 tablespoon + 2 teaspoons UP Extra Virgin Olive Oil Pinch kosher salt 1 tablespoon minced fresh herbs, such .

Roasted Cherry Tomato Bruschetta with Basil and Ricotta

Ingredients 1 loaf of good quality crusty Italian or French Bread 2 cups fresh, good quality ricotta cheese 1/2 cup UP EVOO - Picual, Hoji, or Koroneiki would .

Glazed Chicken WIngs

Ingredients 2 pounds chicken wings 4 slices ginger 3 scallions, thingly sliced 2 tablespoons Garlic Olive Oil 1 tablespoon Cayenne Olive Oil 1/2 cup Dark Balsamic (tangerine, maple, or any .

Fijian Style Chicken Curry

Ingredients 3 lbs. boneless chicken thighs cut into 2" pieces 3 large onions finely chopped 1 tablespoon finely grated ginger 2 tablespoons sea salt 1&frasl2 teaspoon whole mustard .

Dark Chocolate Fondue

Ingredients 1 pound dark chocolate chips or whole bars chopped coarsely 1 cup heavy cream 1/2 cup milk 2 Tbs. Blood Orange Agrumato Olive Oil 1 Tbs. Fresh .

Chimichurri Sauce

Ingredients 2 cups packed fresh Italian parsley leaves 4 medium garlic cloves, peeled and smashed 1/4 cup packed fresh oregano leaves (or 4 teaspoons dried oregano) 1/4 cup red pinot .

Polenta

Ingredients 1 Cup Polenta style ground cornmeal 1 teaspoon garlic powder 1 Tablespoon Organic California Koroneiki Extra Virgin Olive Oil 2 teaspoons Garlic Olive Oil Sea salt and fresh .

Huli-Huli Chicken

Marinade Ingredients 1/3 cup soy sauce 1/4 cup saba or denissimo 1/4 cup honey 1/3 cup Blackberry Ginger Balsamic 1-2 Tbsp. sesame oil 1-2-more pieces ginger root, crushed 3 .

Blackberry Ginger 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 .

Dill and Lemon White Bean Spread

Ingredients 3 - 15.5 oz cans of white cannellini beans, drained (or 2.5 cups cooked cooled beans, drained) 2 cloves fresh garlic 1/3 cup Dill Olive Oil 1 Tablespoon fresh squeezed .

Chimichurri Steak

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 .

Air Fryer Chili Lime Pork Country Style Ribs

Ingredients Persian Lime Olive Oil Lime Juice Chili Lime Rub or any other rub you like 1 - 1 1/2 lbs. Country Style Pork Ribs (boneless) DIRECTIONS Put .