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3 1/4 cups all purpose flour1/2 cup Lemon Fused Olive Oil3 large eggs, beaten1 cup granulated sugar1 teaspoon almond extract1 cup blanched slivered almonds1 cup dried cherries1 tablespoon baking powder1/2 teaspoon salt Preheat the oven to 350 F. Line two baking sheets with parchment paper. In a large bowl whisk together the olive oil, eggs, sugar, and almond extract. In another bowl, whisk together the flour, baking powder, cherries, almonds, and salt. Add the dry ingredients in to the wet ingredients and knead until no spots of dry flour remain. (The dough will be very stiff, and is typically best...

Ingredients 2 1/2 cups all-purpose flour, plus more for rolling out the dough1/4 teaspoon baking powder1 1/2 teaspoons salt1/2 teaspoon freshly ground fine black pepper (optional)1 1/2 cups aged, shredded sharp cheddar cheese1 1/2 cups shredded Asiago cheese1 cup garlic UP Garlic Infused Olive Oil (try experimenting with other infused olive oils) Alternatively, For Cheesy White Truffle Crackers 2 1/2 cups all-purpose flour, plus more for rolling out the dough1/4 teaspoon baking powder1 1/2 teaspoons salt1/2 teaspoon freshly ground fine black pepper (optional)1 1/2 cups shredded Asiago cheese1 1/2 cups shredded Parmesan cheese3/4 cup UP Certified Extra Virgin Olive Oil2...

For this exceedingly simple yet extremely delicious application, I asked my butcher (husband) to recommend the ideal cut of beef to make Chicago style Italian beef sandwiches. He brought me two “lifter” cuts off the chuck. Don’t worry if you can’t find “lifters” though, just use a chuck roast and you’re all good.   5-6 pound chuck roast12 cloves garlic sliced in half1 teaspoon dried oregano1 teaspoons dried red pepper flakessea salt and fresh ground pepper to taste1/4 cup Tuscan Herb Olive Oil2 cups beef stock or brothpickled vegetables or… THESE (optional for sandwiches) Preheat the oven to 425. Cut...

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...