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I apologize in advance to all you “mushroom-haters” out there, but I’m squarely on “Team Mushroom”, as if you couldn’t tell. Here I’ve layered glorious mushroom upon more mushroom, using the Wild Mushroom & Sage Olive Oil in the dough, and also with the caramelized mushroom topping. The results are a simple yet supremely satisfying flat bread that begs to be served alongside a crisp, vibrant salad with a bit of acidity.Flat Bread Dough 2 1/2 cups of AP unbleached flour1 cup warm water2 tablespoons Wild Mushroom & Sage Olive Oil2 teaspoons active dry yeast1 teaspoon salt1 teaspoon granulated sugarMushroom...

Ingredients1 1/2 pounds fresh beets8 oz. Chevre (fresh goat cheese)6 cups baby arugula or mixed greens1 cup whole pecans, toasted1/4 cup + 2 tablespoons Cranberry-Pear White Balsamic Vinegar1 tablespoon good quality grainy mustardfresh ground pepper to taste1/3 cup + 2 tablespoons UP extra virgin olive oil DirectionsPreheat 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 cool enough to handle, peel them by rubbing the skin off between paper towels. Warning: This...

My husband hated Brussles sprouts until… 10 Ingredients.1 pound Brussles sprouts, stem end trimmed off2 large shallots, thinly sliced1/4 cup shave Parmesan cheese1/4 cup Melgarejo Arbequina1 tablespoon Lemon (fused) olive oil 2 tablespoons fresh squeezed lemon juicesea salt to tastefresh ground pepper to taste Directions Shave or slice the Brussles sprouts as thinly as possible. This can be done on a mandolin, using the slicing disk of a food processor, or simply by using a very sharp knife coupled with decent knife skill. In a large saute pan, heat the arbequina olive over medium-high heat. Begin by sauteing the shallots until they...

Ingredients•2 lbs zucchini (about 2-3 large zucchini)•9 oz package frozen artichoke hearts, thawed and squeezed of excess water•zest of 1 lemon•1 tbsp lemon juice•2 cloves garlic, roughly chopped•the leaves of half a bunch of parsley (about a cup)•1/4 cup walnuts•pinch of salt and pepper•1/4 cup Ultra Premium extra virgin olive oil•1 oz parmigiano reggiano, grated (about 1/2 cup) Directions Cut the stem off the zucchinis, then use a mandolin to slice them into long thin ribbons. They should be about 1/8 inch thick, if they’re too thin they won’t stand up on the own, but if they’re too thick, they...

Here is a refreshing recipe now that summer is in full swing: Blueberry Lemon PaletasCreamy, smooth, healthy, refreshing, interesting, delicious. 2 cups fresh whole blueberries, washed1 teaspoon grated lemon zest2 tablespoons lemon (fused) olive oil1 cup whole milk yogurt1/2 cup honey Place the blueberries in a medium sauce pan over medium heat along with 2 tablespoons of water, the lemon zest, and honey. Heat until the blueberries until simmering for approximately 2 minutes. Allow the mixture to cool slightly, and then add the yogurt and olive oil, whisking until blended. When the mixture is at room temperature, portion into 12...