COPY-Peppery Limoncello Linguine and Citrus Caprese with Arizona Citrus


Peppery Limoncello Linguine

1 pound linguine
1/2 cup Queen Creek Olive Mill Chile Oil
Juice and zest from half a lemon
1 ounce limoncello
3 tablespoons toasted pine nuts
1/2 cup feta cheese, crumbled
1/4 to 1/2 teaspoon red chili flakes
2 to 3 sprigs Italian parsley, chopped

Cook pasta in a large pot of boiling salted water until al dente. While pasta is cooking, whisk together the Chile Olive Oil, lemon juice, lemon zest, and limoncello. Drain the cooked pasta, reserving 1 cup of pasta cooking water. Add the hot pasta to the oil mixture. Add the crumbled feta, pine nuts, and red chili flakes. Toss. Season generously with salt and pepper. Is pasta is too dry, add some of the reserved pasta cooking water. Serve sprinkled with chopped parsley. 

CITRUS CAPRESE with Arizona Citrus

1 Naval Orange
1 Grapefruit
Fresh mozzarella 
Queen Creek Olive Mill Blood Orange Olive Oil
Mint, chiffonade
Queen Creek Olive Mill Fig Balsamic Reduction
Sea salt
Freshly ground black pepper

Using a sharp paring knife, remove the rind of the orange, leaving a thin layer of pith. Slice orange, grapefruit and fresh Mozzarella. Arrange by alternating citrus and Mozzarella slices. Finish with a drizzle of Blood Orange Olive Oil and Fig Balsamic Reduction. Garnish with the chiffonade mint and sprinkle with sea salt and freshly ground pepper.



10 lemons (fresh off the tree is possible)
1 liter of premium vodka
4 cups filtered water
3 ½ cups sugar


Using a potato peeler, remove the peel from the lemons in long strips. Trim away any pith remaining on the peel as it will add an unwanted bitter finish to the limoncello. Place the peels in a large glass container and pour vodka over them. Cover and steep 10 days at room temperature, giving the jar a swirl once a day. After 10 days, stir the water and sugar together in a large saucepan over medium heat until the sugar is dissolved. Cool completely. Pour the syrup into the lemon-peel infused vodka. Cover and let stand at room temperature overnight. Strain the limoncello through a find mesh strainer and discard the peels. Transfer to glass bottles and seal (a cork will do fine). I store mine in the freezer.