Beyond the Ranch

How to make perfect Easter morning sticky buns

How to make perfect Easter morning sticky buns

Honey Caramel & Almond Butter Sticky Buns Pasolivo’s Honey Caramel & Almond Butter Sticky Buns are a delicious take on cinnamon rolls and a perfect dish to serve your family...

How to make perfect Easter morning sticky buns

Honey Caramel & Almond Butter Sticky Buns Pasolivo’s Honey Caramel & Almond Butter Sticky Buns are a delicious take on cinnamon rolls and a perfect dish to serve your family on Easter. You can make the dough the day before and then bake the buns in the morning. Our Orange Blossom Honey adds a twist of citrusy flavor while the Original Nut Crumbs give a little crunch. This sweet, fluffy and sticky dish is sure to feed the whole family as a breakfast treat or delightful dessert. Ingredients: For the Dough: 1/2 cup whole milk 2 tsp instant dry yeast 2 Tbsp granulated sugar 1 egg 2 Tbsp unsalted butter, melted 1 tsp Pacific Blue Kosher Sea Salt 2 cups all-purpose flour For the Honey Caramel Sauce: 3/4 cup Orange Blossom Honey 1/4 cup heavy cream 1 Tbsp unsalted butter 1 Tbsp Amaretto (optional) For the Filling: 1/3 cup almond butter 1/3 cup granulated sugar 1 tsp Sugar and Spice Blend 1/2 tsp vanilla extract Dash of Pacific Blue Kosher Sea Salt Directions: For the Dough: Warm the milk to 100°F in a glass measuring cup. Add in the sugar and yeast, let sit for 5 minutes, or until foamy. Then whisk in the egg and butter. In the bowl of a stand mixer, combine the flour and Pacific Blue Kosher Sea Salt before pouring in the liquid ingredients. Mix on low until combined, scraping the sides of the bowl, then mix on medium speed until a smooth dough is formed, about 2 minutes. The dough should be pretty wet. Let the dough rise in an oiled bowl, flipping once so the oil coats the top of the dough, covered, until doubled in size, about 1 hour. For the Honey Caramel Sauce: In a deep saucepan, whisk the Orange Blossom...

Easter with Pasolivo

Pasolivo has created an easy recipe guide for families celebrating Easter at home this year. Start your holiday feast off right with a fresh Spring Herb Dip, which pairs perfectly...

Easter with Pasolivo

Pasolivo has created an easy recipe guide for families celebrating Easter at home this year. Start your holiday feast off right with a fresh Spring Herb Dip, which pairs perfectly with carrots and cucumbers. Our Apples & Greens Salad is another light appetizer that’s a breeze to put together. For the main dish, there’s nothing more comforting than a Tuscan Chicken Pot Pie which is sure to bring the whole family together for a memorable moment. However, you’ll want to save room for dessert. Local chef Maegen Loring has developed a spring Citrus Olive Oil Roussanne Cake topped with fresh fruit, honey and a heavy whipping cream mousse. You can find these simple and quick step-by-step recipes below. Spring Herb Dip Description: This fresh Spring Herb Dip goes great with sliced vegetables or chips. It’s a perfect appetizer to keep your guests snacking while you prepare a salad and the main dish. Enjoy! Ingredients: 8 oz (1 cup) sour cream or Greek yogurt 1/2 tsp Pasolivo Roasted Garlic Sea Salt, or to taste 3 Tbsp Pasolivo Lemon Olive Oil 1-2 tsp Pasolivo Spring Blend Directions: Mix all ingredients together and taste for seasoning. Keep in the refrigerator until ready to serve. Makes about 1 cup. Best if prepared a few hours ahead or overnight. *Make-ahead method: Double or triple the recipe as desired. Extra can be used for fish, vegetables, chicken or chips. Apples & Greens Salad Description: This Apples & Greens Salad is worth the trip to the local farmer's market! Crisp apples, fresh greens and California Blend Olive Oil makes this salad perfect for a healthy side dish. Ingredients: 3 Tbsp Pasolivo California Blend Olive Oil 1/4 tsp grated lemon zest 1 Tbsp lemon juice 2 Tbsp cider vinegar or Pasolivo Winter Ambrosia Vinegar 2 tsp minced shallots...

Happy St. Patricks Day!

Happy St. Patrick's Day from all your friends at Pasolivo. We hope you celebrate with delicious food, infinite happiness and luck! Below we've included our favorite Pasolivo St. Patrick's Day...

Happy St. Patricks Day!

Happy St. Patrick's Day from all your friends at Pasolivo. We hope you celebrate with delicious food, infinite happiness and luck! Below we've included our favorite Pasolivo St. Patrick's Day dishes. Enjoy! Your Pasolivo St. Patrick's Day Recipes: Olive Oil Potato Salad This delicious Olive Oil Potato Salad is not your typical potato salad. Using olive oil, seasonings, salt, mustard and other healthy ingredients, you can enjoy this salad as a snack, side dish and year round. Find it here. Crunchy Cabbage Salad with Creamy Lemon Vinaigrette Our Crunchy Cabbage Salad brings a lemon punch to traditional coleslaw recipes while thickening it up to feel more like a side dish than a salad course. Find it here. Slow Cooker Tri-Tip A simple and delicious dinner to be shared with family and friends. Made with an assortment of flavorful vegetables, Pasolivo Lime Olive Oil, Aged Balsamic Vinegar, Smokey Spice Blend and Herbes de Provence. Find it here. Parsnip and Rutabaga Mash Looking for a healthy substitution for creamy mashed potatoes? Look no further. Enjoy the health of parsnips and rutabagas and the nutrients and polyphenols of Cucina Olive Oil. Find it here.

Shrimp, Chicken, & Spring Vegetable Paella

Filling, flavorful, and fragrant, Paella is a Spanish rice dish containing vegetables, saffron, meat and seafood. This special Pasolivo version contains chicken and shrimp drizzled and cooked to perfection in...

Shrimp, Chicken, & Spring Vegetable Paella

Filling, flavorful, and fragrant, Paella is a Spanish rice dish containing vegetables, saffron, meat and seafood. This special Pasolivo version contains chicken and shrimp drizzled and cooked to perfection in Pasolivo Lemon Olive Oil and seasoned with our Seafood Blend. With National Paella Day coming up on March 27, this is the perfect recipe to celebrate with! Ingredients: • 5 Tbsp Pasolivo Lemon Olive Oil • 1 cup chopped onion • 1 cup chopped red bell pepper • 2 large cloves garlic, minced • 1 cup chopped tomato • 1 Tbsp Pasolivo Seafood Blend • 1 bay leaf • 2 1/2 tsp Pasolivo Kosher Flake Sea Salt • Several turns freshly ground pepper, to taste • Pinch of saffron threads • 1 lb boneless chicken breast or thigh, cut into 2" pieces • 1/3 cup flat leaf parsley, chopped • 2 cups Arborio rice • 5 cups chicken broth • 1/2 lb thin spears of asparagus, tough ends snapped off and cut into 1-2" pieces • 3/4 cup frozen peas • 1/2 cup peeled, deveined shrimp Directions: In a large (14") frying pan, warm Pasolivo Lemon Olive Oil over medium-low heat. Add onion and pepper, cooking until onion is translucent. Then add garlic, tomatoes, Pasolivo Seafood Blend, bay leaf, Pasolivo Kosher Flake Sea Salt, pepper, and saffron threads. Cook additional 3 minutes. Stir in chicken, parsley, and rice. Stir to fully incorporate and smooth ingredients to an even level. Pour chicken broth over the top and bring to a boil. Do not stir the rice. Reduce heat to medium-low and cook approximately 25 minutes. Add asparagus, peas, and shrimp by pressing into top of rice. Cover and continue to cook 5-10 minutes, until rice is cooked and most liquid is absorbed. Remove from heat, keep covered, and let sit for...

How To Make Olive Oil Ricotta Toast

We'll show you how to perfectly toast this brioche using olive oil and how to create this special ricotta topping. For extra flavor, add raspberry preserves on top! Ingredients: •...

How To Make Olive Oil Ricotta Toast

We'll show you how to perfectly toast this brioche using olive oil and how to create this special ricotta topping. For extra flavor, add raspberry preserves on top! Ingredients: • Brioche, sliced • 1 cup Ricotta Cheese • 1 1/2 Tbsp Pasolivo Sugar & Spice Blend • 1 Tbsp Pasolivo Tangerine Olive Oil • Pasolivo Orange Blossom Honey, to taste • Sprinkle Pasolivo Kosher Flake Sea Salt • Raspberry preserves, optional Directions: To make ricotta topping, combine ricotta, Sugar & Spice Blend, honey, and salt. Taste and adjust based on desired sweetness. Warm pan with 1 Tbsp Pasolivo Tangerine Olive Oil. Place slice of brioche on pan and move it around every minute or so to get an even toast. When golden brown, flip and repeat. Spread ricotta mixture onto toasted brioche. Add an extra drizzle of honey and, if desired, raspberry preserves or fresh berries.

California Seafood Stew Recipe

California Seafood Stew This creamy seafood stew is the perfect way to warm up during the chilly months. We combined the best of seafood with our favorite Pasolivo products, and...

California Seafood Stew Recipe

California Seafood Stew This creamy seafood stew is the perfect way to warm up during the chilly months. We combined the best of seafood with our favorite Pasolivo products, and of course, bacon, to make a delicious meal. Ingredients: •3 Tbsp + 2 tsp, divided use, Pasolivo Classic Olive Oil •2 lb Yukon Gold Potatoes, cut into small cubes, patted dry •2 tsp + 2 tsp, divided use, Pasolivo Roasted Garlic Salt •¾ pound bacon (about 10 slices) •1 c onion, chopped •2 cups seafood stock, fish stock, or if necessary chicken stock •12 oz mixed seafood – shrimp, scallops, or other •12 oz cod filets •2 cups half and half •Pasolivo Basil Olive Oil, to serve •Salt & pepper to taste Directions: Preheat oven to 400 degrees. Mix 3 Tbsp Pasolivo Olive Oil with cubed potatoes. Place in a single layer on parchment paper lined baking sheet. Sprinkle with 2 tsp Pasolivo Roasted Garlic Salt. Roast in oven 20 minute, stir. Continue to roast until potatoes are tender, stirring every 5 minutes. At the same time roast bacon on a foiled lined baking sheet in the oven. Try not to overlap the bacon, roast 15-20 minutes, or until desired crispness. The time will depend on the thickness of the bacon. Transfer bacon to paper towel lined plate to drain. While potatoes and bacon are roasting, add 2 tsp Pasolivo Olive Oil to pan, when warm, add chopped onion and 2 tsp Pasolivo Roasted Garlic Salt. Sauté until soft and translucent. Add the roasted potatoes to the pan and the seafood stock, bring to a boil, reduce heat to low and add seafood and fish. Cook approximately 10 min or until all seafood is just done. Add 2 cups half and half and heat through. Taste and add pepper and...

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