Oven Dried Heirloom Tomatoes with Fresh UP EVOO
Are you suffering from an overabundance of gorgeous, ripe, heirloom tomatoes? If you answered yes, then consider preserving your harvest by oven drying your tomatoes and then jarring them with a superlative, fresh UP EVOO and herbs. If you answered no, get yourself some late summer tomatoes, stat! It doesn't get easier than this, and the results are spectacular. Serve them as an appetizer, blend them with garlic for a "sun-dried" style tomato pesto sauce, or enjoy them for snacking straight out of the jar.
Start with 2-3 pounds of ripe summer tomatoes. Line a couple of baking sheets with parchment paper. Cut the tomatoes in half and sprinkle with a little sea salt. Bake the tomatoes slow and low at 250 F. for 4-5 hours. Allow the tomatoes to cool completely before packing them into clean jars with lids, stuffed with an assortment of fresh herbs of your choice. I like to use thyme, oregano, and/or rosemary. Cover the tomatoes fully with a fresh UP EVOO of our choice, and refrigerate for up to 3 weeks. They won't last that long however, I can guarantee it!
1 dozen hard boiled eggs, cooled, shelled & Halved
3 tablespoons black or white truffle oil
1 teaspoon fresh squeezed lemon juice
2 large raw egg yolks*
1/2 cup OBOO delicate, buttery extra virgin olive oil, such as Fresh Fruits Manzanillo
1/2 cup OBOO grape seed oil or other neutral oil such as safflower or sunflower
1 large garlic clove
Sea salt to taste
1 pinch white pepper
1 dozen cooked egg yolks reserved from hard boiled eggs
Prepare the hard boiled eggs.
While eggs cool, in food processor or blender, add egg yolks, garlic, and lemon juice. Slowly add truffle oil and olive oil and grape seed oil to form an emulsion. Season to taste and refrigerate.
With a fork, mash the dozen cooked egg yolks and blend thoroughly with 1/2 cup of truffle aioli. Add more to taste if desired. Pipe or fill the hard boiled egg whites with the egg yolk mixture. Refrigerate until cool or up to 6 hours. Serve with finely chopped parsley or minced chives as a garnish.
4 medium sweet potatoes, peeled and each cut
lengthwise into 8 wedges
1/3 cup Cinnamon-Pear Balsamic
2 tablespoons All Natural Organic Butter Extra Virgin Olive Oil
3/4 teaspoon kosher salt or sea salt
Heat oven to 400F. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan.
Thoroughly shake or whisk together the Cinnamon-Pear Balsamic and Butter Extra Virgin Olive Oil. In a large bowl toss to liberally coat the sweet potato wedges with the emulsified balsamic-olive oil mixture.
Arrange the potato wedges on the parchment paper lined pan in a single layer, without over-crowding. Sprinkle with sea salt and roast for 45 minutes until tender and the balsamic glaze has caramelized.
2 - 28 oz. cans tomato puree
1/2 cup white wine
2 cups chicken or vegetable stock
2 large red bell peppers, roasted, seeded, peeled and chopped, or one jar of roasted red peppers, drained & chopped
3 tablespoons Tuscan Herb Olive Oil
1 medium yellow onion, finely diced
4 large cloves garlic, minced
1 bunch fresh basil leaves washed, dried, & torn, reserving 6 small sprigs for garnish
1 teaspoon dried oregano
1/2 cup grated Romano Cheese
1 cup heavy cream
sea salt and fresh ground pepper to taste
In a medium (5+ quart) heavy stock pot, heat one tablespoon of Tuscan Herb Olive Oil over medium-high heat. Add the onion and saute until translucent, for about 3 minutes. Add the garlic and saute for another minute. Add the white wine and reduce by half.
Add the chicken stock, roasted peppers, tomato puree, basil leaves and oregano to the pot. Lower the heat to medium and simmer for 20 minutes. Remove the pot from heat. Using an immersion blender, puree the hot soup until smooth and creamy in consistency. Add the heavy cream and Romano Cheese and stir to combine. Adjust seasoning with salt and pepper to taste.
Serve individual bowls of soup drizzled with approximately one teaspoon of Tuscan Herb Olive Oil and a sprig of basil. Serve immediately.
It doesn't get easier or more elegant than this. And frankly its borderline sacrilegious to not be using mouthwatering heirloom tomatoes right now at their peak-of-ripeness with the freshest olive oil in the world. Simply unthinkable.
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 mozzarella fresca thinly sliced or bocconcini sliced in half
1/2 UP extra virgin olive oil
2 tablespoons Cranberry-Pear White Balsamic
2 tablespoons apricot white balsamic - or your white balsamic of choice
1 teaspoon grainy mustard
1/2 teaspoon salt
freshly ground pepper to taste
Combine the Cranberry-Pear balsamic and white balsamic in a small bowl and place the red onions in the bowl to quickly "pickle" for 5 minutes or up to 10 minutes. The vinegar will turn a light shade of pink. Remove the onions and reserve. Whisk the mustard and salt into the vinegar. Slowly drizzle in the olive oil, whisking briskly and constantly to create a semi-emulsion.
Just before serving dress the baby arugula with just a few drizzles of the vinaigrette. Arrange the dressed arugula in layer in a shallow, wide bowl or platter. Add the pickled onions, sliced tomatoes, cheese and torn basil leaves over the top. Add a few more drizzles of the viniagrette and fresh cracked pepper to taste. Serve immediately with crusty bread to mop up any dressing left on the platter/bowls.
1 pound boneless, skinless chicken breasts, cut into 1 inch cubes
2 tablespoons Oregano White Balsamic Vinegar
3 tablespoons Eureka Green Limonato Fused Olive Oil
1 tablespoon Greek seasoning blend (Spiceologist Greek Freak Mediterrannean Rub)
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 red pepper, cut into 1 inch pieces
1 zucchini, sliced lengthwise and then cut into ¾ inch slices
½ red onion, cut into 1 inch pieces
1 lemon, cut in half and then very thinly sliced
Place cubes of chicken in a gallon-sized Ziploc bag. Whisk together Oregano White Balsamic Vinegar, Eureka Green Limonato Fused Olive Oil, Greek seasoning, salt, and pepper. Pour over chicken and close bag. Gently toss to completely cover chicken with marinade. Place in refrigerator for at least 8 hours.
Preheat grill over medium-high heat. Oil grates well.
To make kebobs: Alternate chicken pieces, red pepper, zucchini, onion, and lemon slices on skewers. Place prepared skewers directly on preheated grates and grill for 8-10 minutes or until the chicken pieces are thoroughly cooked (165 degrees). Carefully remove skewers from grill and serve immediately. Enjoy!
Tip: If you are using wooden skewers, plan on soaking skewers in water for 20-30 minutes before making kebobs.
This easy and beautiful appetizer should be part of your repertoire all year long! Roasting fruit concentrates and deepens the sweetness of the flavors, especially when you use fruits at their peak of season ripeness. Pair this dish with a fruit forward champagne.
Yield: 12 crostini
Variations are easy, use the same directions but be creative with your fruit, oil and balsamic combinations: replace grapes with pitted cherries and our black cherry balsamic; peaches/nectarines and our basil olive oil and peach balsamic; plums and apricots (halved and stones removed) and our Persian lime olive oil and black currant balsamic; pineapple chunks with our spicy Baklouti oil and Golden Pineapple or Strawberry balsamic.
- 1 pound seedless mixed green and black grapes, stems discarded
- 1 TBS aged balsamic vinegar
- 2 rosemary sprigs, plus chopped fresh rosemary
- 3 TBS extra-virgin olive oil or flavored oil
- Flaky sea salt
- 3 tablespoons pine nuts
- Twelve 1/2-inch-thick baguette slices
- 3/4 cup fresh ricotta cheese
- Finely grated lemon zest, for serving
Preheat the oven to 400°. On a parchment paper-lined baking sheet, toss the grapes with the vinegar, rosemary sprigs and 2 tablespoons of the olive oil. Season with salt and pepper and toss to coat. Roast for about 15 minutes, stirring occasionally, until the grapes are softened and the skins start to pop.
Meanwhile, spread the pine nuts in a pie plate and roast in the oven for 6 to 8 minutes, until golden. Brush the baguette slices with the remaining 1 tablespoon of olive oil. Arrange on a baking sheet and toast for about 8 minutes, until golden and crisp.
To assemble the crostini, dollop 1 tablespoon of the ricotta onto each toast. Spoon the warm grapes on top and sprinkle with the pine nuts. Arrange on a platter and top with a drizzle of honey and some lemon zest. Sprinkle the crostini with salt and garnish with chopped rosemary.
1 pound cooked shrimp (21-25 per pound), peeled and deveined
Juice of 2 limes
1 cup diced seeded peeled cucumber (1/4-inch dice)
1/2 cup finely chopped red onion
2 serrano chiles or jalepenos, seeded and finely chopped
1 cup diced seeded tomato
1 tablespoon roughly chopped cilantro leaves, plus more leaves for garnish
1/4 cup Persian Lime olive oil and 1/2 cup Coconut White balsamic or Ripe Peach White balsamic
Chop the shrimp into 1/2-inch pieces and place in a medium nonreactive bowl. Add lime, stir in cucumber, onion and chiles. Refrigerate for 1 hour.
Stir tomato, chopped cilantro, oil and balsamic. 1/4 teaspoon salt into the shrimp mixture. Let stand at room temperature for 30 minutes before serving. Garnish with cilantro leaves, if desired.
- Toss the berries/cherries in the balsamic vinegar, place them on a baking sheet in a single layer, drizzle with EVOO and roast in a preheated 400 degree oven for 15-20 minutes.
- Heat a pan over medium heat.
- Butter one side of each slice of bread or add butter olive oil to pan, place one slice in the pan with buttered side down, top with half of the cheese, the chocolate, cherries, basil leaves, the remaining cheese, then crown with the other slice of bread with buttered side up.
- Grill until golden brown and the cheese and chocolate has melted, about 2-4 minutes per side.6 cups freshly popped, warm popcorn ( I air-pop it)
1/3 cup UP Certified Wild Mushroom-Sage Olive Oil + 2 tablespoons 1/2 cup freshly grated Asiago cheese + 2 tablespoons
Fresh cracked pepper to taste
sea salt to taste
In a bowl large enough to hold the popcorn, drizzle 1/3 cup of the mushroom sage olive oil over the sides and bottom of the bowl. Alternatively, you can use an oil mister to spray the oil on to the popcorn.
Add the still warm popcorn to the bowl and toss to coat evenly. Add 1/2 cup grated Asiago, and a few turns of fresh cracked pepper, and salt to taste. Toss to coat again. Finish by drizzling the remaining mushroom-sage olive oil over the top along with two tablespoons of Asiago, and more black pepper.
Edamame Salad Boats. Great appetizer for guests, picnics & Cookouts:
Marinade Shelled edamame, black beans, chickpeas, red & yellow diced peppers, onion & parsley. Add a little cracked black pepper, sea salt and 2 oz of our Sicilian Lemon White Balsamic Vinegar and Basil Olive Oil. Refrigerate over night. Bring the salad out and let it get room temperature. Mix up your salad and ladle a couple of tablespoons onto each lettuce shell. Sprinkle on on some blue cheese and these cute little Kiwi berries (I found them at Sam’s Club).
- 1 cup chopped zucchini
- 1 cup chopped squash
- ½ to 1 cup of portobella mushrooms
- 2-3 slices or ½ cup of Onion
- 3-4 garlic cloves or garlic powder
- 1 cup grape tomatoes, halved or wait for those delicious Hanover Tomatoes
- 1/2 cup chopped onion
- 1/2 cup chopped & de-seeded sweet red , orange and yellow peppers
- 1/3 cup grated Parmesan cheese and ½ cup of crumbled gorgonzola cheese (Optional)
- 3 eggs
- 1 teaspoon pepper
- Sprigs of Rosemary, Thyme and Dill for garnish
- 2 oz. of our Wild Mushroom & Sage Olive Oil or the Garlic infused
- ¼ of skim milk
Heat the oven to 400°F.
Lightly grease bottom and side of pie plate, 9×1 1/4 inches, or round glass corning wear dish. Set aside.
Sprinkle zucchini, squash, mushroom, tomato, onion and cheese evenly in prepared pie plate.
Pour Egg & milk mixture over veggies, mix by tossing ingredients.
Garnish with the Rosemary, Thyme and Dill.
Bake about 35 minutes or until a thin blade knife inserted in the center comes out clean. Cool at least 10 minutes.