Main Courses

Goat Cheese Ravioli with Caramelized Shallots and Mushroom Sage Cream Sauce

Pasta Dough 2 cups all purpose flour 3 large, fresh eggs Filling 8 oz. fresh goat cheese 1 large egg 1 teaspoon salt Fresh ground pepper Sauce 1/3 cup thinly sliced shallots 1/3 cup heavy whipping cream 1/3 cup white wine 2 tablespoons of Mushroom-Sage Ultra Premium Olive Oil 2 tablespoons chopped Italian parsley Sea…

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Paella Mixta

Paella With Shrimp, Chorizo, Chicken and Spicy Gordal Olives Ingredients 4 tablespoons UP Extra Virgin Olive Oil 1 Red Bell Pepper – cut into thin strips 1 Green Bell Pepper – cut into thin strips1 Yellow Bell pepper – cut into thin strips 5 large cloves or garlic minced 1/2 teaspoon red pepper flakes 1…

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Balsamic Vinegar Barbecue Sauce

Ingredients For the Balsamic BBQ sauce: 1 cup balsamic vinegar * 3/4 cup ketchup 1/3 cup brown sugar 1 garlic clove, minced 1 tablespoon Worcestershire sauce 1 tablespoon Dijon mustard 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper For the chicken or steak: 4 pieces chicken (any combination of breast or leg-and-thigh pieces) or…

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Grill Salmon & Asparagus in Wild Dill-Lemon Sauce over Pappardelle Pasta

Grilled Salmon and Asparagus in Wild Fernleaf Dill Olive Oil-Lemon Cream Sauce Over Pappardelle

Try this grilled salmon with dill-lemon sauce over Pappardelle pasta for a refreshing warm spring evening dinner – but make extras for lunch the next day! Ingredients 1 pound fresh Wild Salmon fillet(s) 1 bunch of thin, tender Asparagus, woody stems discarded, 1 pound dried Pappardelle pasta cooked al dente (available at Splash of Olive)…

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Rosemary Agrumato Grilled Lamb Kabobs

This colorful grilled lamb kabob recipe would not be the same without the flavorful addition of our Rosemary  (fused) agrumato Olive Oil. Serve the kabobs over rice pilaf or steamed long-grain white rice.  Serve with  sliced tomatoes and cucumbers drizzled with one of our single varietal extra virgin olive oils and traditional dark balsamic vinegar, and sprinkle with crumbled…

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