2 cups raw, peeled butternut squash cut into 1/2″ cubes.
2 cups prepared quinoa, cooled (optional)
1/2 cup toasted pumpkin seeds
1/2 cup shaved Pecorino
6 cups washed, dried mixed greens or baby kale
pinch of sea salt
1/2 cup +2 tablespoons UP EVOO ( I used Cobrancosa) or any infused olive oil of your choice
1/3 cup + 2 tablespoons Grapefruit White Balsamic ( or any white balsamic of your choice)
2 tablespoons minced shallot
2 tablespoons grainy mustard
pinch of sea salt
fresh ground pepper
Preheat the oven to 400 F.
In a large bowl whisk the 2 tablespoons of olive oil with 2 tablespoon of balsamic, Add the cubed butternut squash and toss to dress with olive oil and balsamic. Place the butternut squash in a single layer in a pan or on a baking sheet and roast for 25 minutes, or until the squash becomes golden brown. Allow to cool.
In a blender or food processor, add all of the dressing ingredients. Process to combine well, and adjust seasoning accordingly.
Combine 1/2 of the butternut squash, quinoa, and kale and arrange on a large platter or in a large shallow salad bowl. Add some dressing and toss to combine. Add the rest of the butternut squash over the top, sprinkle with the toasted pumpkin seeds, and add shaved Pecorino.
Ingredients 4 tablespoons Baklouti Agrumato Olive Oil 5 pounds boneless skinless chicken thighs or breast tenders 4 cups chicken stock or broth 1/2 cup dark chocolate balsamic 2 large yellow onions, sliced 1/2 cup blanched slivered almonds 1/2 cup hulled pumpkin seeds 6 large garlic cloves 3 teaspoons cumin seeds 3 teaspoons coriander seeds 1 teaspoon ground cinnamon 1 bay leaf 3 ounces dried Pasilla chilies, stemmed, seeded, cut with scissors into 1″ inch pieces 2 ounces dried negro chiles stemmed, seeded, cut with scissors into 1″ pieces 2 teaspoons dried oregano salt and pepper to taste Chopped fresh cilantro for garnish corn tortillas, warmed Directions Heat 2 tablespoon oil in heavy large dutch oven over medium-high heat. Wash and pat the chicken dry. Season the chicken on both sides with salt and pepper. Working in batches, add chicken to pot and sauté until lightly browned, about 3 minutes per side. Return chicken, any juices, and the bay leaf to the pot. Add the broth and bring to a simmer – cook covered until chicken is tender, about 25 minutes. Meanwhile, heat 2 tablespoons Baklouti Agrumato in heavy LARGE saucepan (cast iron is ideal for this) over medium-high heat. Add onions and sauté until golden brown – about 10 minutes. Reduce heat to medium. Add almonds, pumpkin seeds, garlic, cumin, cinnamon, and coriander. Sauté until the nuts and seeds begin to toast lightly, about 2 minutes. Add dried cut chilies and stir until they begin to soften, about 2 minutes. Add the caramelized onion and dried chili mixture to the pot with the chicken and stock. Add the chocolate balsamic and oregano to pot. Stir to incorporate and cover. Simmer gently until chilies are very soft, stirring occasionally, about 30 minutes. Remove from heat and allow the mixture to cool for about 15 minutes. Remove the chicken from the pot to a large bowl. It will be just about falling apart so don’t work if you leave a few bits and pieces in the sauce. Working in small batches, transfer sauce mixture to blender and puree until smooth; return to reserved pot. Season sauce to taste with salt and pepper. Coarsely shred chicken and return to sauce, gently stir to incorporate. This recipe can be served immediately, but gets better with time, and can be made up to three days in advance. Chill until cold, then cover and keep chilled. Rewarm over low heat before serving. Serve over rice and/or with warm corn tortillas and a drizzle of Baklouti Agrumato for more heat. Serve sprinkled with chopped fresh cilantro, if desired. Serves 6-8 generously (with leftovers)
Skip with Skip’s Gourmet Grub
Potato / Broccoli Pancakes w/ Balsamic Syrup
1 package Shredded Hash browns
1 package Broccoli Coleslaw
1 Medium Onion – finely diced
4 large eggs
2 tbs Flour
Salt & Pepper
Infused Olive Oil of your liking Roasted Sesame Olive oil
Combine all ingredients in a large mixing bowl
Heat frying pan to med high with olive oil
Spoon out mixture into small patties, brown both sides
I suggest a fruit based balsamic
– pour in a Stainless or Porcelain frying pan
– Medium heat – Reduce to half
Tomato Bisque w/ Basil Oil Grilled Cheese
2 can Crushed tomatoes
5 stalk of celery – Diced
1 large onion – Diced
1 Med Roasted Red Bell Pepper – Diced
3 tbs Harissa Olive Oil
1 can Tomato Paste
¼ cup Brown Sugar
2 Cup ½ and ½
Crushed Red Pepper flakes to taste
Sautee Celery, Onion and Red Bell Pepper in Olive oil until Soft
Add Tomatoes – heat on Medium heat until boil
Season to taste with salt & pepper
Take off heat, add tomato paste, Brown Sugar, and ½ & ½
Add Red Pepper flake to taste
After ½ & ½ is added do not reheat to boil.
Basil Olive Oil Grilled Cheese
Basil Olive Oil
Multi Grain Bread
Brush Basil Olive Oil on bread instead of butter when making a grilled cheese sandwich. Add a slice of tomato and you will forget it is winter!
Caramelized Cabbage with Pancetta & Apple
3 ounces thinly sliced pancetta, finely chopped
1 large green cabbage, cored and shredded
1 Granny Smith apple, peeled halved, cored and diced
2 medium yellow onions
3 Tbsp. extra virgin olive oil, plus 1½ Tbsp. Baklouti Green Chili Pepper
1 Tbsp. butter
1 tsp. kosher salt
1 tsp. hot pepper flakes
1 Tbsp. lemon juice
In a large skillet, heat 1½ Tbsp. of olive oil. Add the pancetta and cook over moderate heat until crisp, about 8 minutes. Transfer the pancetta to a plate.
Using the same skillet, heat the remaining olive oil and with butter. Add the pepper flakes, onions, cabbage and apple and sauté at med-high, stirring constantly, until golden brown. This can take anywhere from 25-40 minutes, depending on how well your pot conducts heat. Keep scraping the caramel up from the bottom of the pot and incorporating it into the cabbage and onions. When the mixture is soft and golden, add salt and taste to ensure it is well seasoned. Keep browning until it reaches a caramel color – another 15-25 minutes.
Remove from heat and add the lemon juice.
Avocado Potato Salad
Ingredients for 4 servings
1 tbsp Fresh lemon juice
¼ tsp Finely chopped fresh garlic
2 tbsp Mayonnaise
1 tbsp. Cilantro & Roasted Onion Olive Oil
1 cup Diced, cooked red new potatoes
3 tbsp Diced celery
3 tbsp Chopped sweet onion
1 ripe Fresh Avocado
1 tbsp Chopped cilantro
To make dressing, mix lemon juice and garlic; stir in mayonnaise and olive oil; reserve.
Combine potato, celery, and onion; fold in reserved dressing.
Dice Avocados; gently fold avocado and cilantro into salad mixture.
Garnish 1/2 cup serving with cilantro sprig or celery leaves.
To preserve the color of fresh Avocados up to six hours, spray, brush or dip exposed surfaces with lemon juice (adds slight acidity) or milk (neutral flavor). Completely cover with plastic wrap or foil before refrigerating.
City Style Stuffed Portabella Mushrooms
4 whole portabella mushrooms, washed out and patted dry, stems removed
olive oil of your choice for basting
2 cups grape tomatoes, halved
Fresh basil, chiffonade
Sea salt and cracked black pepper to taste
4 ounces goat cheese
Pepperoncini peppers, chopped
Preheat grill over medium heat. Brush mushrooms lightly with olive oil. Grill mushrooms for 5 minutes, top-side down.
Meanwhile, combine tomatoes, basil, and salt and pepper in a glass bowl. Let stand 10 minutes to allow the juices to come out.
Stuff mushrooms with tomato mixture. Top with goat cheese and sprinkle with a few pepperoncini peppers. Grill 5 minutes longer. Serve immediately.
Salmon w/ Citrus Balsamic
1/4 cup fresh orange juice
2 Tablespoons Steilian Lemon balsamic vinegar
1 teaspoon grainy or Dijon mustard
1 Tablespoon olive oil
1 teaspoon finely minced shallot
1 small clove garlic, peeled and forced through a press
2 teaspoons each finely chopped parsley, basil and mint
1/8 teaspoon salt
Freshly ground black pepper to taste
1-1/4 pounds salmon fillet
Place the orange juice, balsamic vinegar, Dijon mustard, olive oil, shallot, garlic, parsley, basil, mint, salt, and pepper in a jar. Close lid and shake well to blend.
Place salmon in a foil-lined pan and spoon a little of the vinaigrette over the fish. Bake in a preheated 450-degree F. oven 12 minutes per inch of thickness, or until cooked through.
Spoon the remaining vinaigrette over each serving of fish.
Raspberry Cream Fruit Salad Dressing or Dip Recipe
This light and fluffy dressing can be used in or on fruit salads or use it as a dip for fresh fruit. It’s very easy to make and packs a lot of flavor. The sweet but tangy taste makes a perfect compliment to naturally-sweet fruits.
1 cup heavy whipping cream
1/4 teaspoon salt
1 cup mayonnaise
1 Tablespoon balsamic vinegar
1/3 cup seedless raspberry preserves
1 Tablespoon confectioners’ powdered sugar
Beat heavy cream and salt on medium speed until stiff peaks form.
Gently fold in mayonnaise, balsamic vinegar, raspberry preserves, and confectioners’ sugar, until thoroughly combined.
Pour into a decorative bowl, cover, and refrigerate at least one hour before serving as a fruit salad dressing or a dip for fresh fruits.
May be refrigerated up to 3 days.
Note: Try experimenting with other fruit preserves such as strawberry, blackberry, boysenberry, etc. instead of the raspberry preserves.
Potato and Caramelized Onion Frittata with Gorgonzola
Onions are carmelized to sweetness and mixed with potatoes and eggs, then topped with Gorgonzola cheese for a hearty frittata.
2 Tablespoons butter, unsalted
2 large yellow onion, cut 1/8 inch thick
1/4 teaspoon salt
1 dash freshly ground black pepper
2 Tablespoons balsamic vinegar
1 teaspoon granulated sugar
5 medium red potatoes, unpeeled
2 Tablespoons olive oil
1 teaspoon salt, divided
3/8 teaspoon freshly ground black pepper, divided
10 large eggs
2 teaspoons fresh rosemary, chopped
2 ounces Gorgonzola cheese, crumbled
To make the caramelized onions:
In a medium nonstick skillet, melt the butter over medium heat. Add the onions, salt, and 1/8 teaspoon pepper. Cook, stirring often to avoid scorching, until the onions are very soft and deep golden brown, 12 to 15 minutes. Stir in the balsamic vinegar and sugar and cook until the vinegar is reduced to a glaze, about 1 minute. Keep the onions warm. (The onions can be prepared up to three days ahead, covered, and refrigerated. Reheat before using.)
To prepare frittata:
Parboil potatoes in salted water for 10 minutes. Drain and rinse under cold water until cool enough to handle. Cut into 1/2-inch-thick slices, then chop coarsely.
In a 9- to 10-inch nonstick ovenproof skillet, heat the oil over medium heat. Add the potatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, uncovered, turning the potatoes occasionally, until they are browned and tender, 12 to 15 minutes. Spread the potatoes as evenly as possible in the skillet.
Position the broiler rack about 6 inches from the source of heat and preheat the broiler. In a medium bowl, whisk the eggs, rosemary, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper until well-combined. Pour over the potatoes and reduce the heat to medium-low. Using a rubber spatula, lift up the cooked part of the frittata and tilt the skillet to allow the uncooked eggs to run underneath. Continue cooking, occasionally lifting the frittata and tilting the skillet as described until the top is almost set, approximately 5 minutes. Sprinkle with the Gorgonzola cheese. Broil until the frittata is puffed and the top is set, approximately 1 minute.
To serve, spread the top of the frittata with the warm onions and cut into wedges. Serve hot or warm.
Shrimp Asparagus Pasta Recipe
Tender shrimp and asparagus go perfectly together in a light, alfredo-style wine sauce flavored with fresh dill weed. The sweetness of the white balsamic vinegar compliments the the delicate flavor of the shrimp. Roasted red peppers add color and vegetable goodness. Serve with a side salad and bread for a complete meal. Measure out your ingredients in advance. This recipe goes together quickly.
1/2 pound pasta of choice (linguine suggested)
3 Tablespoons butter
1/2 cup minced sweet onion
2 to 3 medium garlic cloves, pressed or finely-minced
1/4 cup sweet white wine (Chardonnay suggested)
1/4 cup white balsamic vinegar (see Notes below)
1 Tablespoon fresh lemon juice (reserve half of the lemon for garnish)
1/2 cup heavy cream
1/2 pound asparagus, tough ends removed, sliced diagonally into 1-inch pieces
24 jumbo (31 to 40 count) raw shrimp, thawed and peeled
1/2 cup sliced roasted red peppers
1/4 cup grated Parmesan cheese
1 Tablespoon fresh dill weed (or substitute 1/2 teaspoon dried)
Lemon, dill weed, and additional Parmesan for garnish, optional
Bring a large pot of salted water to a boil. Add the pasta and stir to prevent sticking. Cook pasta according to manufacturer’s suggestion, usually about 12 minutes. Once the pasta is in the pot, begin the shrimp and asparagus.
Heat a large, deep, heavy skillet over medium heat. When skillet is hot, add butter and swirl to coat the pan. Saute onion until softened, about 2 minutes. Add garlic and cook for 1 additional minute, stirring often.
Carefully add wine, balsamic vinegar, and lemon juice to the onions. Cook, while stirring, until liquid is reduced by half. Add heavy cream and asparagus. Stir until bubbling and slightly thickened, about 3 minutes.
Add shrimp and cook, stirring often, until shrimp turn pink. Do not overcook or shrimp will become rubbery. Remove from heat and stir in roasted red peppers, grated Parmesan cheese, and dill weed. You shouldn’t need it, but now is the time to taste and add salt to suit your palate.
Stir a couple of spoonsful of the sauce into the cooked, drained pasta to keep it from sticking together.
Serve shrimp, asparagus, and sauce over your favorite hot cooked pasta (linguine is my favorite) and garnish with remaining lemon slices, dill sprigs, and additional grated Parmesan cheese.
Please do not add oil to the pasta cooking water. Oil will seal the the exterior of the pasta and the sauce will slide off. This sauce is not meant to be extremely thick, such as a cheese sauce.
If you are unable to use wine, a non-alcoholic wine may be substituted.
Take note that white balsamic vinegar is used here. Traditional red balsamic vinegar will discolor the sauce.
Frozen asparagus may be substituted for fresh. When using frozen, it should be added to the recipe at the end with the red peppers and cooked just until they are heated through.
You may certainly substitute smaller shrimp, if you wish. You will need about 1 pound, weighed after peeling. Smaller shrimp will cook faster, of course, so take special care not to overcook them.
You may substitute red bell peppers for the roasted red peppers. If you do so, add them with the shrimp and asparagus.
Do not rinse the pasta after cooking. Simply drain it thoroughly.
Eggplant Caponata with Chives Recipe
Classic caponata does not include chives. However, they do add not only flavor, but gorgeous color to the dish. Caponata is served chilled or at room temperature, so it is a great make-ahead side dish. Do not skip the salting step. It is necessary to remove excess moisture and bitterness from the eggplant.
1 large eggplant (about 4 cups), peeled and chopped
2 Tablespoons olive oil
1 medium sweet onion, chopped
2 ribs celery, chopped
2 cloves garlic, chopped
2 Roma tomatoes, chopped
10 black olives, chopped
1/4 cup toasted pine nuts
2 Tablespoons capers, rinsed and drained
1 teaspoon anchovy paste
1 Tablespoon balsamic vinegar
1/4 teaspoon freshly ground black pepper
1/2 cup chopped chives
Place eggplant in a colander. Sprinkle with salt and let moisture drain for 1 hour.
Heat a heavy, deep skillet over medium-high heat. Add olive oil and swirl to coat the bottom of the pan. Saute onion, stirring often, until golden, about 8 minutes. Add celery and garlic and saute an additioinal 2 minutes.
Squeeze the moisture from the eggplant with your hands. Add to the vegetables in the skillet and saute for about 10 minutes, stirring often, until the eggplant is tender.
Remove from heat and stir in tomatoes, pine nuts, capers, anchovy paste, balsamic vinegar, and pepper until well combined. Let come to room temperature and stir in chives.
Serve eggplant chive caponata chilled or at room temperature.
1 large head of cauliflower
3 large eggs, beaten
1 1/2 cups flour
2 cups plain bred crumbs
2 tablespoon fresh squeezed lemon juice
2 cloves of garlic, minced
3 teaspoons salt, or to taste
fresh cracked black pepper, to taste
1/3 cup UP Certified, high-phenol extra virgin olive oil, plus more for frying
Slice the cauliflower in half straight through, leaving the stem portion of each half intact. Carefully slice the two hemispheres, through the stem portion into 1/2″ thick steaks. It won’t be perfect, some might fall apart, don’t worry about it.
Whisk together 1/3 cup of olive oil, garlic, and lemon juice, 1 teaspoon salt and pepper. Place the cauliflower steaks and marinade into a large shallow pan or large gallon size zip lock bag. Coat the cauliflower well and marinate for at least 1/2 hour.
Whisk the eggs in a pie tin, or similar large flat, shallow dish.
Whisk together the flour with a teaspoon of salt, and pepper to taste.
In a heavy bottom pan, or dutch oven, heat 2″ of super fresh, UP Certified, High Polyphenol (300 ppm+) extra virgin olive oil to 350 F.
First dredge the marinated cauliflower in the seasoned flour.
Dip each steak into the whisked eggs,
Then dip into the bread crumbs.
Fry the coated steaks on each side for about 2 minutes or until golden brown. Allow to drain on a rack or paper towels before serving.
Adjust seasoning by adding more salt if desired or pepper.
For presentation, consider serving the steaks atop a bed of baby arugula or salad with additional lemon olive oil vinaigrette on the side and/or lemon wedges.
Ingredients for the Cake
1 tablespoon baking powder
1/2 teaspoon salt
4 large eggs
2 cups granulated sugar
1 cup sour cream
3/4 cup UP Certified Extra Virgin Olive Oil +1 tablespoon
1 1/2 teaspoons vanilla extract
Preheat the oven to 350°F.
Generously grease the inside of a 10-inch bundt pan with UP Certified Extra Virgin Olive Oil. Add a tablespoon of granulated sugar. Tilt and rotate the pan to evenly distribute the sugar in the bottom and sides of the greased pan. Tap out any excess sugar.
Whisk together the flour, baking powder, salt and sift.
With an electric mixer beat the eggs until they are pale and light; slowly pour in the sugar while beating. Next whisk together the sour cream, UP Certified extra virgin olive oil and vanilla and mix until incorporated.
Add the flour to the wet ingredients beating after each addition, scraping down the bowl a couple times in the process.
Bake in the center of the oven for 45-50 minutes until a cake tester or wooden skewer inserted into the middle of the cake comes out clean. Allow to cool for 10 minutes and then carefully invert onto a cooling rack to cool completely.
Chocolate-Raspberry Balsamic Glaze
8 oz semi-sweet chocolate chopped or in chip form
1 cup heavy whipping cream
We are very excited to announce that in the month of January we will be having another free cooking class!
This cooking class will take place on Saturday January 24th from 1-4pm with Chef Skip from Skip’s Gourmet Grub! More details will be posted in the following week but we hope that you will pencil us into your schedules for this great event! As always, these cooking classes are free events with no reservations necessary and you will get lots of free and delicious samples. We look forward to seeing you in our store and to learn some great recipes using our oils and vinegars.