Chimichurri – The “Other Pesto”

Chimichurri – The “Other Pesto”

Ingredients: 1 cup firmly packed fresh flat-leaf parsley leaves 3 medium garlic cloves 3 tablespoons of packed fresh oregano leaves 1/3 cup UP Certified Extra Virgin Olive Oil 2 tablespoons champagne vinegar or red wine vinegar 1 teaspoon sea salt 1/8 teaspoon freshly...
Roasted Pear Salad

Roasted Pear Salad

Ingredients: 2 ripe but firm Anjou pears Juice of one lemon 3 ounces coarsely crumbled sharp blue cheese such as Stilton 1/4 cup dried Goji Berries (or dried Cranberries) 1/4 cup walnut halves, toasted and chopped 1/2 cup Olive the Best Comice Pear Balsamic (divided...
Roasted Asparagus with Herbs de Provence

Roasted Asparagus with Herbs de Provence

Ingredients: 1 bunch fresh asparagus spears, trimmed 2 tablespoons Herbs de Provence olive oil  Directions: Preheat oven to 400°F (200°C). Line a baking sheet with aluminum foil. Toss the asparagus with Herbs de Provence Olive Oil, salt, and pepper. Spread the...
Roasted Asparagus with Herbs de Provence

Roasted Asparagus with Herbs de Provence

Ingredients: 1 bunch fresh asparagus spears, trimmed 2 tablespoons Herbs de Provence olive oil Directions: Preheat oven to 400°F (200°C). Line a baking sheet with aluminum foil. Toss the asparagus with Herbs de Provence Olive Oil, salt, and pepper. Spread the...
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