31 Aug 2015
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Potato, Caramalized Onion & Roasted Red Pepper Hash with Baked Eggs

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 fresh chopped flat leaf parsley leaves 1/4 cup UP Extra Virgin Olive Oil 8 large eggs 2 teaspoons of salt, plus salt to taste 1 teaspoon fresh thyme leaves 1/2 teaspoon paprika fresh ground pepper to taste Preheat the oven to 400 F. Add the potatoes to a medium saucepan, cover with water, add 2 teaspoons of salt and bring to a boil. Reduce to a simmer, and cook...

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31 Aug 2015
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Melon Carpaccio with Blood Orange Olive Oil & Fresh Tarragon

Ingredients: 1 small ripe melon 1 1/2 tsp. lime juice 3 tbsps Blood Orange Olive Oil 2 Tbl fresh tarragon leaves    Directions: Cut both ends off the melon and then skin it by slicing the skin off with a sharp knife from the top to the bottom. Cut the melon in half and seed it. Using a mandoline, slice the melon halves in 1/8” slices. Arrange the slices onto four plates, overlapping them to form a long row. Place the lime juice and olive oil in a small bowl and whisk until well blended. Drizzle over the melon slices. Garnish with the...

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31 Aug 2015
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Crispy Cauliflower

Ingredients: One head of fresh cauliflower, florets removed and cut into bite-sized pieces 3 cups High Phenol Extra Virgin Olive Oil( your choice) 1 cup rice flour Sea salt and pepper to taste 1 liter soda water Directions: In a large pot, bring 5 cups of salted water to a boil. Once boiling, add cauliflower florets and blanch for 45 seconds. Remove florets from boiling water and immediately place into an ice bath to stop cooking. Once cauliflower is cool, lay out on paper towels to dry. In a large steep-sided pot, add olive oil and heat to 350 degrees F....

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