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For this exceedingly simple yet extremely delicious application, I asked my butcher (husband) to recommend the ideal cut of beef to make Chicago style Italian beef sandwiches. He brought me two “lifter” cuts off the chuck. Don’t worry if you can’t find “lifters” though, just use a chuck roast and you’re all good.   5-6 pound chuck roast12 cloves garlic sliced in half1 teaspoon dried oregano1 teaspoons dried red pepper flakessea salt and fresh ground pepper to taste1/4 cup Tuscan Herb Olive Oil2 cups beef stock or brothpickled vegetables or… THESE (optional for sandwiches) Preheat the oven to 425. Cut...

I apologize in advance to all you “mushroom-haters” out there, but I’m squarely on “Team Mushroom”, as if you couldn’t tell. Here I’ve layered glorious mushroom upon more mushroom, using the Wild Mushroom & Sage Olive Oil in the dough, and also with the caramelized mushroom topping. The results are a simple yet supremely satisfying flat bread that begs to be served alongside a crisp, vibrant salad with a bit of acidity.Flat Bread Dough 2 1/2 cups of AP unbleached flour1 cup warm water2 tablespoons Wild Mushroom & Sage Olive Oil2 teaspoons active dry yeast1 teaspoon salt1 teaspoon granulated sugarMushroom...

Ingredients1 1/2 pounds fresh beets8 oz. Chevre (fresh goat cheese)6 cups baby arugula or mixed greens1 cup whole pecans, toasted1/4 cup + 2 tablespoons Cranberry-Pear White Balsamic Vinegar1 tablespoon good quality grainy mustardfresh ground pepper to taste1/3 cup + 2 tablespoons UP extra virgin olive oil DirectionsPreheat the oven to 400. Trim the beets and wrap in one foil packet drizzled with a tablespoon of water. Roast for 1 hour or until tender when pierced through with a knife. Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels. Warning: This...

My husband hated Brussles sprouts until… 10 Ingredients.1 pound Brussles sprouts, stem end trimmed off2 large shallots, thinly sliced1/4 cup shave Parmesan cheese1/4 cup Melgarejo Arbequina1 tablespoon Lemon (fused) olive oil 2 tablespoons fresh squeezed lemon juicesea salt to tastefresh ground pepper to taste Directions Shave or slice the Brussles sprouts as thinly as possible. This can be done on a mandolin, using the slicing disk of a food processor, or simply by using a very sharp knife coupled with decent knife skill. In a large saute pan, heat the arbequina olive over medium-high heat. Begin by sauteing the shallots until they...

Ingredients•2 lbs zucchini (about 2-3 large zucchini)•9 oz package frozen artichoke hearts, thawed and squeezed of excess water•zest of 1 lemon•1 tbsp lemon juice•2 cloves garlic, roughly chopped•the leaves of half a bunch of parsley (about a cup)•1/4 cup walnuts•pinch of salt and pepper•1/4 cup Ultra Premium extra virgin olive oil•1 oz parmigiano reggiano, grated (about 1/2 cup) Directions Cut the stem off the zucchinis, then use a mandolin to slice them into long thin ribbons. They should be about 1/8 inch thick, if they’re too thin they won’t stand up on the own, but if they’re too thick, they...