06 Feb 2016
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Roasted Beet Salad with Fresh Goat Cheese, Arugula and toasted Pecans

  Ingredients 1 1/2 pounds fresh beets 1/3 cup arugula blossoms (optional) 8 oz. chevre (fresh goat cheese) 6 cups baby arugula or mixed greens 1 cup whole pecans, toasted 1/4 cup + 2 tablespoons Pure White balsamic vinegar  1 tablespoon good quality grainy mustard fresh ground pepper to taste 1/3 cup + 2 tablespoons UP Certified Extra Virgin Olive Oil Directions Preheat the oven to 400. Trim the beets and wrap in one foil packet drizzled with a tablespoon of water. Roast for 1 hour or until tender when pierced through with a knife. Once the cooked beets are...

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05 Feb 2016
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Spicy Pan-Fried Chicken Wings with Red Cayenne Oil

    Ingredients:   2 lbs. Chicken wings 2 tbsps. Red Cayenne Fused Olive Oil 1 tbsp. Roasted Japanese Sesame Oil 2 tbsps. Fresh lime juice 2 Cloves garlic, minced ½ tsp. Fresh black pepper     Directions: In a large bowl, combine all ingredients, add chicken wings and toss until evenly covered. Transfer the wings to a suitable size Ziploc bag. Refrigerate for at least half an hour. Marinating up to 24 hours is perfectly acceptable and will only be beneficial. Preheat a large frying pan. Sear chicken wings on both sides over high heat for about one and a half...

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05 Feb 2016
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Lime & Ginger Kale Salad

    Ingredients:   6 cups Kale, chopped, ribs removed 1cup Edamame 1 cup Cabbage, thinly sliced 1 cup Thinly sliced carrots ¼ cup Red bell pepper, thinly sliced ¼ cup Yellow bell pepper, thinly sliced 1 Avocado, pitted and chopped 1/3 cup Cilantro, chopped 3-4 tbsps. Persian Lime Olive Oil 2-3 tbsps. Honey Ginger White Balsamic     Directions:   In a large bowl massage the kale with your hands until the kale is a darker green. Top the kale with edamame, cabbage, carrots, peppers, avocado, and cilantro. Drizzle dressing over the salad and toss until evenly coated.   Serve immediately...

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