Chicken Santa Fe Salad with Chipotle Mango Pico De GalloChicken Santa Fe Salad with Chipotle Mango Pico De Gallo

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Chicken Santa Fe Salad with Chipotle Mango Pico De Gallo

serves 3-5 people

This fresh Chicken santa fe salad is the perfect spring time dish. The zesty and sweet combination of Mango White Balsamic Vinegar and Chipotle Olive Oil will have you counting down the days until west coast patio season!

6 boneless skinless chicken thighs.
1 tablespoon Chilli powder
1 tablespoon garlic powder
1 teaspoon cumin
1 teaspoon corriander
pinch sea salt
1/4 cup lime juice
1-2 cups fresh diced tomatoes
half yellow pepper diced
half purple onion diced
1/4 cup chopped cilantro
2 cloves garlic
pinch sea salt
1/2 cup Olive Station Mango White Balsamic Vinegar
1/4 cup Olive Station Chipotle Extra Virgin Olive Oil
1 1/2 cups corn
1 cup black beans rinsed
3 cups chopped spinach
half head of iceberg lettuce
1 cup green onions chopped
1 avocado chopped

Santa Fe Chicken

1. Combine chilli powder, garlic powder, cumin coriander, salt and lime juice. 

2. Put chicken into baking dish, and pour mixture over chicken until fully coated.

3. Cover and bake at 350 degrees (25-30 mins) until chicken is tender and juicy. 

4. With two forks pull apart the chicken thighs until the chicken is nice and shredded.

5. Set aside.

Pico De Gallo

1. In a bowl combine tomatoes, peppers, onions, garlic, cilantro, Oil & Vinegar.

2. Cover and refrigerate until needed.


1. Chop spinach and iceberg lettuce.

2. Mix in black beans and corn.

To serve, spoon pico de gallo over mixed greens and top with shredded chicken avocado, cilantro, green onions and a spoonful of sour cream.


Cranberry-Pear Balsamic Glazed Butternut Squash with Rosemary


Cranberry-Pear Balsamic Glazed Butternut Squash with Rosemary

Cranberry-Pear Glazed Butternut Squash With Rosemary

1 - 2 pound butternut squash peeled, seeded and diced in to 1" pieces (about 3 cups)

1/3 cup cranberry-pear white balsamic

1 tablespoon "sweet" fruity olive oil such as Australian Hojiblanca or Alfonso Arbequina

3" sprig fresh rosemary, leaves stripped from stem and roughly chopped

Sea salt & fresh cracked pepper to taste

Preheat the oven to 375. 

In a large bowl whisk the olive oil and balsamic together until thoroughly combined.  Add the rosemary and squash and toss to coat and combine evenly.

In a large roasting pan lined with parchment, arrange the squash in a single layer, drizzling with any remaining marinade.  Sprinkle liberally with sea salt and fresh ground pepper.

Roast the squash for 30-35 minutes, stirring a few times until golden brown and caramelized.  Adjust seasoning and serve.  


Oven Dried Heirloom Tomatoes with Fresh UP EVOO

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Oven Dried Heirloom Tomatoes with Fresh UP EVOO

Are you suffering from an overabundance of gorgeous, ripe, heirloom tomatoes? If you answered yes, then consider preserving your harvest by oven drying your tomatoes and then jarring them with a superlative, fresh UP EVOO and herbs.  If you answered no, get yourself some late summer tomatoes, stat! It doesn't get easier than this, and the results are spectacular.  Serve them as an appetizer, blend them with garlic for a "sun-dried" style tomato pesto sauce, or enjoy them for snacking straight out of the jar. 

Start with 2-3 pounds of ripe summer tomatoes. Line a couple of baking sheets with parchment paper.  Cut the tomatoes in half and sprinkle with a little sea salt. Bake the tomatoes slow and low at 250 F. for 4-5 hours. Allow the tomatoes to cool completely before packing them into clean jars with lids, stuffed with an assortment of fresh herbs of your choice. I like to use thyme, oregano, and/or rosemary.  Cover the tomatoes fully with a fresh UP EVOO of our choice, and refrigerate for up to 3 weeks.  They won't last that long however, I can guarantee it!


Torn Basil, Heirloom Tomato, and Mozzarella Fresca Salad

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Torn Basil, Heirloom Tomato, and Mozzarella Fresca Salad

It doesn't get easier or more elegant than this. And frankly its borderline sacrilegious to not be using mouthwatering heirloom tomatoes right now at their peak-of-ripeness with the freshest olive oil in the world. Simply unthinkable.

6 Cups baby arugula washed, spun dry
2 cups of sliced heirloom tomatoes
1/3 cup freshly torn basil leaves
1/2 small red onion, very thinly sliced
1/2 pound mozzarella fresca thinly sliced or bocconcini sliced in half
1/2 UP extra virgin olive oil
4tablespoons apricot white balsamic - or your white balsamic of choice
1 teaspoon grainy mustard
1/2 teaspoon salt
freshly ground pepper to taste

Put the  white balsamic in a small bowl and place the red onions in the bowl to quickly "pickle" for 5 minutes or up to 10 minutes.  The vinegar will turn a light shade of pink.  Remove the onions and reserve.  Whisk the mustard and salt into the vinegar. Slowly drizzle in the olive oil, whisking briskly and constantly to create a semi-emulsion. 

Just before serving dress the baby arugula with just a few drizzles of the vinaigrette.  Arrange the dressed arugula in layer in a shallow, wide bowl or platter.  Add the pickled onions, sliced tomatoes, cheese and torn basil leaves over the top.  Add a few more drizzles of the viniagrette and fresh cracked pepper to taste.  Serve immediately with crusty bread to mop up any dressing left on the platter/bowls.

Serves 4-6


Best BBQ Sauce, PERIOD.


Best BBQ Sauce, PERIOD.

Best Balsamic BBQ Sauce... EVER!
1/2 cup brown sugar
1 1/2 cups ketchup
1 cup Balsamic - your choice(UP dark balsamic works best here) 
2 tablespoon Worcestershire sauce
2 tablespoons dry mustard
2 tablespoons Baklouti Olive Oil, UP EVOO or any fused/infused olive oil of your choice
1 small white or yellow onion, minced
2 teaspoons granulated garlic
2 teaspoons smoked paprika(mild or spicy)
2 teaspoons cayenne (optional for lover's of heat)
2 teaspoons kosher salt
Fresh ground pepper to taste

Heat the olive oil of your choice in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add ketchup, Worcestershire, molasses, brown sugar, balsamic vinegar, mustard, granulated garlic, smoked paprika, black pepper, cayenne pepper and stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 30 minutes, stirring frequently.

Transfer sauce to the jar of a blender and blend until smooth. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month. This is great on everything - chicken, ribs, burgers, shoes. You can literally put it on anything, and I encourage you to do so.

Makes approximately 3 cups


Cranberry Pear & Blood Orange Arugula Salad


Cranberry Pear & Blood Orange Arugula Salad

This is a wonderful and light salad for lunch, or as an accompaniment to a holiday meal. The cranberry pear with blood orange is reminiscent of holliday cranberry sauce, but a freshened up version of this classic side dish.

5 ounces arugula or mixed greens
1 pears, (bartlett, anjou, bosc) sliced
1/4 cup dried cranberries
1/4 cup pecans, (or pine nuts, walnuts, etc)
1 shallot, thinly sliced
3 ounces goat cheese
1 tablespoon orange juice
3 tablespoon Cranberry Pear White Balsamic Vinegar
3 tablespoon Blood Orange Olive Oil

Place the greens in a large salad bowl. In a small bowl, whisk together the orange juice, vinegar and olive oil. Pour over the salad and toss to combine.Top with the pear slices slices, dried cranberries, pecans, shallots and little dabs of goat cheese.

Serves 4