Chocolate Blood Orange Waffles

 
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Chocolate Blood Orange Waffles

Chocolate Blood Orange Waffles

Ingredients:
1 1/2 cups whole wheat flour
3 tsp. Baking powder
1/2 tsp. salt
1/4 cup good quality cocoa powder
1/4 cup date sugar
1 cup plain yogurt
2 large eggs
4 Tbs. Blood Orange Agrumato Olive Oil

Instructions:
Preheat the waffle iron. Mix together to dry ingredients in a large bowl. Whisk the wet ingredients together in a separate bowl and add to the dry ingredients, mixing gently until no spots of dry ingredients are visible. Use batter immediately in a greased, preheated waffle iron.
Serve warm waffles with fresh fruit or with topping off choice.

 

Summer Peach Caprese Salad with UP Olive Oil

 
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Summer Peach Caprese Salad with UP Olive OIl

Ingredients
8 oz. good quality whole milk ricotta
A large ripe peach, sliced in 1/4" slices (8 slices)
1/4 cup fresh torn basil leaves
2 tablespoons Peach White Balsamic
2 tablespoons UP Olive Oil
salt & pepper to taste

Instructions
Arrange the sliced peaches on a platter sandwiching one tablespoon of ricotta between the slices. Whisk the olive oil    with the white balsamic vinegar and drizzle the peaches and ricotta with the dressing. Season with salt and pepper and scatter fresh basil leaves over the peaches. 

 

Lemon Stuffed Olive Tapenade with UP Frantoio Leccino

 
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Lemon Stuffed Olive Tapenade with UP Frantoio Leccino

Ingredients:
1 - 20 oz. jar Delizia Brand Lemon Stuffed Olives
2 teaspoons brined capers, drained
1 large garlic clove, minced
1 tablespoon fresh dill, chopped
1 tablespoon champagne vinegar
1/4 cup fresh UP olive oil

Instructions:
Place all ingredients in a food processor and pulse until a coarse paste (or desired consistency).

Can be made ahead and refrigerated for up to 5 days. Serve with crackers, pita, or grilled baguette. Additional serving suggestions include atop grilled fish, chicken, or as an accompaniment to a cheese board. 

 

Chocolate Balsamic Chicken Mole

 
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Chocolate Balsamic Chicken Mole

Ingredients

4 tablespoons UP Certified Extra Virgin Olive Oil
5 pounds skinless boneless chicken thighs
4 cups low-salt chicken broth

1 cup chocolate balsamic

1 1/4 pounds onions, sliced
1/2 cup shelled pumpkin seeds
6 large garlic cloves, sliced
4 teaspoons cumin seeds
4 teaspoons coriander seeds
4 ounces dried pasilla chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed
1 ounce dried negro chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed
1/4 cup dried currants or raisins
3-4" strip of orange zest
1 1/2 teaspoons dried oregano

1/2 teaspoon cinnamon
Fresh cilantro for garnish 

Directions
Heat 1 tablespoon olive oil in a heavy stock pot over medium-high heat. Season the chicken with  with salt and pepper and and sauté in batches until golden brown, about 3 minutes per side. Place the browned chicken in a large bowl until all remaining chicken is browned.

 

Add the chicken back to the still warm pot with any juices. Add the broth, balsamic and orange juice; bring to a gentle simmer and cook for 25 minutes until the chicken is tender.


In a separate pot heat 2 tablespoons olive oil over medium-high heat. Add onions and sauté until golden brown, about 18 minutes. Reduce heat to medium. Add pumpkin seeds, garlic, cumin, and coriander. Sautéuntil the seeds and garlic begin to color, about 2 minutes. Add chillies and stir until soft, approximately 3 minutes.


Transfer the cooked chicken to a large bowl and reserve. Pour chicken cooking liquid into saucepan with onion mixture. Add the orange peel and oregano and cinnamon to the the pan. Cover and simmer until chiles are very soft, stirring occasionally, about 30 minutes. 

 

Remove from heat and 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; stir to coat. 

 

This can be made up to two days ahead of time. It's actually even better the next day! Simply chill in a covered container and rewarm over low heat before serving. Serve with rice or warm corn tortillas,  along with a garnish of chopped fresh cilantro.

 

Serves 6

 

Blackberry-Ginger Balsamic Glazed Wings

 
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Blackberry-Ginger Balsamic Glazed Wings

Ingredients
4 pounds chicken "party" wings
2 tablespoons Garlic Olive Oil (or olive oil of your choice)
1/2 teaspoon black pepper
3/4 cup Blackberry Ginger Balsamic Vinegar
1/4 cup soy sauce

Directions
Combine soy sauce, balsamic, pepper, olive oil and wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight.

Preheat an outdoor grill for medium heat.

Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes.

Place the reserved marinade in a small sauce pot set over medium-low heat, and gently simmer until reduced by half, approximately 5 minutes.

Place grilled wings in a large bowl. Drizzle with reduced balsamic marinade and toss to coat well.

 

RASPBERRY BALSAMIC & ROASTED ALMOND VINAIGRETTE

 
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Raspberry Balsamic & Roasted Almond Vinaigrette

Ingredients:
3 tbsps Raspberry Balsamic Vinegar
1 tsp lemon juice
2 tbsps  Roasted Almond Oil (or Walnut Oil)
1 tsp Dijon style mustard
1/2 teaspoon salt
fresh ground black pepper to taste
1/3 cup slivered toasted almonds
1/3 cup crumbled feta or Chevre cheese
2 quarts of your favorite lettuce greens
Fresh raspberries and strawberries for garnish

Place Raspberry Balsamic, lemon juice, Roasted Almond Oil, mustard, salt and pepper in to a bowl and whisk. Alternately, this can be made in a blender or food processor. Arrange lettuce in a bowl, drizzle with vinaigrette, sprinkle with almonds, cheese and fresh berries. Serve immediately.