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Walla, Walla, WA | 509-529-7537

GOURMET PIZZA

Recipe by Veronica Foods Ingredients Pizza Dough 5 cups unbleached, all purpose flour 2 1/4 cups warm (80 degree) water 1/4 cup Chilean Koroneiki 1 tablespoon kosher salt 1 tablespoon granulated sugar 2 1/4 teaspoons active dry yeast Cornmeal (optional) Toppings to consider: Pesto, pizza sauce, mozzarella, olive oil, Parmesan, thin sliced potatoes, baby greens, arugula, peppers, olives, eggs, smoked salmon, squash, grilled chicken, shrimp and on, and on. Directions Mix the granulated sugar in to 1/4 cup warm water and add the yeast. Allow to sit and “bloom” for five minutes. In a large mixing bowl, or in the …

GOURMET PIZZA

Recipe by Veronica Foods Ingredients Pizza Dough 5 cups unbleached, all purpose flour 2 1/4 cups warm (80 degree) water 1/4 cup Chilean Koroneiki 1 tablespoon kosher salt 1 tablespoon granulated sugar 2 1/4 teaspoons active dry yeast Cornmeal (optional) Toppings to consider: Pesto, pizza sauce, mozzarella, olive oil, Parmesan, thin sliced potatoes, baby greens, arugula, peppers, olives, eggs, smoked salmon, squash, grilled chicken, shrimp and on, and on. Directions Mix the granulated sugar in to 1/4 cup warm water and add the yeast. Allow to sit and “bloom” for five minutes. In a large mixing bowl, or in the …

RAINBOW SPRING ROLLS

Recipe by Veronica Foods Ingredients 7-8 rice spring roll papers 1 medium beet (skin removed and finely grated) 1/2 yellow and red pepper (seeded / thinly sliced) 1 cup carrots (grated or thinly cut) 1 ripe mango (sliced/ grated) 1 large bunch mint leaves 1 large bunch cilantro (cut from stems) 8 ounces extra-firm tofu or cooked rice noodles Dipping Sauce 2 tablespoon of Honey Ginger Balsamic Vinegar 1 Tablespoon of Sesame Oil 1 Tablespoon Soy Sauce Directions Cut or shred veggies and set aside for easy assembly. Add hot water to a large shallow dish and submerge a rice …

RAINBOW SPRING ROLLS

Recipe by Veronica Foods Ingredients 7-8 rice spring roll papers 1 medium beet (skin removed and finely grated) 1/2 yellow and red pepper (seeded / thinly sliced) 1 cup carrots (grated or thinly cut) 1 ripe mango (sliced/ grated) 1 large bunch mint leaves 1 large bunch cilantro (cut from stems) 8 ounces extra-firm tofu or cooked rice noodles Dipping Sauce 2 tablespoon of Honey Ginger Balsamic Vinegar 1 Tablespoon of Sesame Oil 1 Tablespoon Soy Sauce Directions Cut or shred veggies and set aside for easy assembly. Add hot water to a large shallow dish and submerge a rice …

STUFFED MUSHROOM CAPS FLORENTINE

Recipe by Veronica Foods Ingredients 6 medium portobello mushroom caps 1 lb. bulk Italian sausage 1 medium onion, diced 4 cups fresh baby spinach leaves 1 cup panko bread crumbs (1/2 cup reserved for topping) 1 1/2 cups shredded mozzarella cheese 1/2 cup freshly grated Parmesan 1/4 cup garlic infused olive oil + 2 tablespoons 1/2 teaspoon red chili flakes (optional) kosher salt and freshly ground pepper to taste (optional – drizzle with Oregano Fused Olive Oil before serving) Directions Preheat oven to 350 F. Line a 13″x 9″ pan with parchment paper. Remove any gills from mushroom caps along …

STUFFED MUSHROOM CAPS FLORENTINE

Recipe by Veronica Foods Ingredients 6 medium portobello mushroom caps 1 lb. bulk Italian sausage 1 medium onion, diced 4 cups fresh baby spinach leaves 1 cup panko bread crumbs (1/2 cup reserved for topping) 1 1/2 cups shredded mozzarella cheese 1/2 cup freshly grated Parmesan 1/4 cup garlic infused olive oil + 2 tablespoons 1/2 teaspoon red chili flakes (optional) kosher salt and freshly ground pepper to taste (optional – drizzle with Oregano Fused Olive Oil before serving) Directions Preheat oven to 350 F. Line a 13″x 9″ pan with parchment paper. Remove any gills from mushroom caps along …

GOAT CHEESE RAVIOLIS

Recipe by Veronica Foods Ingredients For The Pasta Dough 2 cups all purpose flour 3 large, fresh eggs Filling 8 oz. fresh goat cheese 1 large egg 1 teaspoon salt Fresh ground pepper Sauce 1/3 cup thinly sliced shallots 1/3 cup heavy whipping cream 1/3 cup white wine 2 tablespoons of Mushroom-Sage Infused Olive Oil 2 tablespoons chopped Italian parsley Sea salt and fresh cracked pepper to taste Directions Whisk together the ingredients for the filling and set aside. Mix the pasta dough and roll pasta sheets using a pasta machine or as thin as possible by hand with a …

GOAT CHEESE RAVIOLIS

Recipe by Veronica Foods Ingredients For The Pasta Dough 2 cups all purpose flour 3 large, fresh eggs Filling 8 oz. fresh goat cheese 1 large egg 1 teaspoon salt Fresh ground pepper Sauce 1/3 cup thinly sliced shallots 1/3 cup heavy whipping cream 1/3 cup white wine 2 tablespoons of Mushroom-Sage Infused Olive Oil 2 tablespoons chopped Italian parsley Sea salt and fresh cracked pepper to taste Directions Whisk together the ingredients for the filling and set aside. Mix the pasta dough and roll pasta sheets using a pasta machine or as thin as possible by hand with a …

SPICY CRAB EGG SCRAMBLE

Recipe by Veronica Foods Ingredients 6 oz of flaked crab meat (roughly) 2 tablespoons of shredded Parmesan cheese Kosher salt Freshly ground black pepper 6 eggs 2 tablespoons of water 1 tablespoon Garlic Infused Olive Oil 1 tablespoon Baklouti Chile Fused Olive Oil 1 tablespoon of heavy whipping cream Parsley for garnish Directions Mix the flaked crab-meat with the cheese, season with salt and pepper. Lightly beat the eggs in a bowl, add water and season with salt. Heat Garlic Infused Olive Oil & Baklouti Chili Olive Oil in a skillet at medium temperature, pour in the eggs. Add crab …

SPICY CRAB EGG SCRAMBLE

Recipe by Veronica Foods Ingredients 6 oz of flaked crab meat (roughly) 2 tablespoons of shredded Parmesan cheese Kosher salt Freshly ground black pepper 6 eggs 2 tablespoons of water 1 tablespoon Garlic Infused Olive Oil 1 tablespoon Baklouti Chile Fused Olive Oil 1 tablespoon of heavy whipping cream Parsley for garnish Directions Mix the flaked crab-meat with the cheese, season with salt and pepper. Lightly beat the eggs in a bowl, add water and season with salt. Heat Garlic Infused Olive Oil & Baklouti Chili Olive Oil in a skillet at medium temperature, pour in the eggs. Add crab …

CARDAMOM & PERSIAN LIME COOKIES

Recipe by Veronica Foods Ingredients 3 cups unbleached organic flour 2 cups granulated cane sugar 1 teaspoon salt 2 teaspoons baking powder 2 teaspoons green cardamom seeds, freshly ground 1 cup Persian Lime infused olive oil 2 large eggs, whisked Directions Preheat the oven to 350 F. In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, add the sugar, oil, and eggs. Beat on medium speed until thick and creamy, about 3 minutes. In a separate bowl whisk together the flour and remaining dry ingredients. Add the dry ingredients to the …

CARDAMOM & PERSIAN LIME COOKIES

Recipe by Veronica Foods Ingredients 3 cups unbleached organic flour 2 cups granulated cane sugar 1 teaspoon salt 2 teaspoons baking powder 2 teaspoons green cardamom seeds, freshly ground 1 cup Persian Lime infused olive oil 2 large eggs, whisked Directions Preheat the oven to 350 F. In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, add the sugar, oil, and eggs. Beat on medium speed until thick and creamy, about 3 minutes. In a separate bowl whisk together the flour and remaining dry ingredients. Add the dry ingredients to the …

ELDERBERRY ZUCCHINI & CARROT MUFFINS

Recipe by Veronica Foods Ingredients 1 1/2 cups whole wheat flour 1 cup finely grated zucchini 1 cup finely grated carrot 1/2 cup Delizia Roasted Almond Olive Oil – extra to grease pan 1/2 cup molasses 2 large eggs 1 teaspoon Elderflower White Balsamic 1 1/2 cups brown sugar 1 tablespoon freshly grated ginger 1 teaspoon cinnamon 1/4 teaspoon cloves 1/4 teaspoon allspice 1/2 teaspoon salt 1/2 teaspoon baking soda 1 cup hot water Directions Preheat the oven to 350 F.Grease muffin pan with Roasted Almond Oil. Combine flour, baking soda, cinnamon, salt, allspice, and cloves and baking soda in …

ELDERBERRY ZUCCHINI & CARROT MUFFINS

Recipe by Veronica Foods Ingredients 1 1/2 cups whole wheat flour 1 cup finely grated zucchini 1 cup finely grated carrot 1/2 cup Delizia Roasted Almond Olive Oil – extra to grease pan 1/2 cup molasses 2 large eggs 1 teaspoon Elderflower White Balsamic 1 1/2 cups brown sugar 1 tablespoon freshly grated ginger 1 teaspoon cinnamon 1/4 teaspoon cloves 1/4 teaspoon allspice 1/2 teaspoon salt 1/2 teaspoon baking soda 1 cup hot water Directions Preheat the oven to 350 F.Grease muffin pan with Roasted Almond Oil. Combine flour, baking soda, cinnamon, salt, allspice, and cloves and baking soda in …

RACHEL’S SUMMER CROSTINI

Recipe from Veronica Foods Ingredients Bakery Baguette cut into 8, 1inch thick slices. 2 large heirloom tomatoes cut in half and diced 1/3 cup Super Fresh Aus Hojiblanca or Chilean Favolosa EVOO 1 tbsp Aged Traditional Balsamic Vinegar Or Elderberrry Balsamic Vinegar 1/3 cup fresh basil thinly sliced 1 clove fresh garlic diced Fresh cracked pepper Dash of Kosher salt 8 slices of Mozzarella Fresca Instructions Mix everything but bread and cheese in a bowl and set aside. Put sliced baguette on baking sheet and top with cheese. Broil for 5 minutes until bubbly. Top each bread slice with tomato …

RACHEL’S SUMMER CROSTINI

Recipe from Veronica Foods Ingredients Bakery Baguette cut into 8, 1inch thick slices. 2 large heirloom tomatoes cut in half and diced 1/3 cup Super Fresh Aus Hojiblanca or Chilean Favolosa EVOO 1 tbsp Aged Traditional Balsamic Vinegar Or Elderberrry Balsamic Vinegar 1/3 cup fresh basil thinly sliced 1 clove fresh garlic diced Fresh cracked pepper Dash of Kosher salt 8 slices of Mozzarella Fresca Instructions Mix everything but bread and cheese in a bowl and set aside. Put sliced baguette on baking sheet and top with cheese. Broil for 5 minutes until bubbly. Top each bread slice with tomato …

KEY LIME MISO NOODLE BOWL

Recipe from Veronica Foods Ingredients Key Lime Balsamic Miso Dressing 1 tablespoon white or yellow miso 2 tablespoons Key Lime White Balsamic 1 tablespoon Honey Ginger White Balsamic 3 tablespoons Garlic Olive Oil 1 tablespoon UP EVOO of choice 1 teaspoon Roasted Sesame Oil Directions Whisk all the ingredients in a medium sized bowl until, smooth, thickened and slightly emulsified or place in blender and process until smooth. BOWL INSTRUCTIONS Slow poached chicken – sliced chicken, season with salt and boil Glass noodles Edamame Carrots – grated Cucumber – diced Scallions – chopped Red Cabbage – sliced Chopped Roasted Peanuts …

KEY LIME MISO NOODLE BOWL

Recipe from Veronica Foods Ingredients Key Lime Balsamic Miso Dressing 1 tablespoon white or yellow miso 2 tablespoons Key Lime White Balsamic 1 tablespoon Honey Ginger White Balsamic 3 tablespoons Garlic Olive Oil 1 tablespoon UP EVOO of choice 1 teaspoon Roasted Sesame Oil Directions Whisk all the ingredients in a medium sized bowl until, smooth, thickened and slightly emulsified or place in blender and process until smooth. BOWL INSTRUCTIONS Slow poached chicken – sliced chicken, season with salt and boil Glass noodles Edamame Carrots – grated Cucumber – diced Scallions – chopped Red Cabbage – sliced Chopped Roasted Peanuts …

SAUTEED SHRIMP & CRAWFISH W/ BUTTERY ELDERBERRY BALSAMIC VINEGAR SAUCE

Recipe from Veronica Foods, credit to: Jojet Ortega Ingredients 1-3/4 lb. large shrimp in the shell. 1 lb Crawfish. 7 Tbs. butter, cut into 1 Tbs. pieces Salt and freshly ground black pepper 1/2 cup Elderberry balsamic vinegar 2 Tbs. chopped garlic. Lemon wedges (optional). Directions If using shrimp in the shell, peel and devein them. If using cleaned shrimp, skip this step. Either way, dry the shrimp well with paper towels and set aside. Put a colander or large strainer in a bowl and set it beside the range. In a large skillet set over high heat, melt 1 …

SAUTEED SHRIMP & CRAWFISH W/ BUTTERY ELDERBERRY BALSAMIC VINEGAR SAUCE

Recipe from Veronica Foods, credit to: Jojet Ortega Ingredients 1-3/4 lb. large shrimp in the shell. 1 lb Crawfish. 7 Tbs. butter, cut into 1 Tbs. pieces Salt and freshly ground black pepper 1/2 cup Elderberry balsamic vinegar 2 Tbs. chopped garlic. Lemon wedges (optional). Directions If using shrimp in the shell, peel and devein them. If using cleaned shrimp, skip this step. Either way, dry the shrimp well with paper towels and set aside. Put a colander or large strainer in a bowl and set it beside the range. In a large skillet set over high heat, melt 1 …

ELDERFLOWER CHAMPAGNE COCKTAIL

Recipe from Veronica Foods Ingredients 1 bottle Rose Champagne, very cold Angostura bitters (you will need a few dashes per drink) 4 teaspoons of Elderflower White Balsamic Fresh berries for garnish, optional Directions Start off by adding a teaspoon to your glass , add a dash of Angostura bitters and fill the glass with champagne. Garnish with fresh berries and enjoy.

ELDERFLOWER CHAMPAGNE COCKTAIL

Recipe from Veronica Foods Ingredients 1 bottle Rose Champagne, very cold Angostura bitters (you will need a few dashes per drink) 4 teaspoons of Elderflower White Balsamic Fresh berries for garnish, optional Directions Start off by adding a teaspoon to your glass , add a dash of Angostura bitters and fill the glass with champagne. Garnish with fresh berries and enjoy.

ELDERBERRY BEEF JERKY

Recipe from Veronica Foods Ingredients 2 pounds beef round steak, cut into very thin strips across the grain 1/4 cup soy sauce 3 Tablespoons Elderberry Dark Balsamic 2 Tablespoons natural liquid smoke 2 Teaspoons salt 1 teaspoon ground black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon hot red chili flakes (optional) Directions Place beef strips in the bottom of a large bowl and add soy sauce, balsamic, liquid smoke, salt, pepper, garlic powder, onion powder, and red chili flakes (if using). Mix to assure the meat is evenly coated and cover and marinate in the refrigerator …

ELDERBERRY BEEF JERKY

Recipe from Veronica Foods Ingredients 2 pounds beef round steak, cut into very thin strips across the grain 1/4 cup soy sauce 3 Tablespoons Elderberry Dark Balsamic 2 Tablespoons natural liquid smoke 2 Teaspoons salt 1 teaspoon ground black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon hot red chili flakes (optional) Directions Place beef strips in the bottom of a large bowl and add soy sauce, balsamic, liquid smoke, salt, pepper, garlic powder, onion powder, and red chili flakes (if using). Mix to assure the meat is evenly coated and cover and marinate in the refrigerator …

ELDERFLOWER-LEMON OLIVE OIL CAKE

Recipe by Veronica Foods Ingredients 1 ½ cup all purpose flour 2 teaspoons of baking powder ½ teaspoon of salt 1/2 cup of granulated sugar 1 egg white 3 eggs ½ cup of low fat milk 3/4 cup of Lemon Fused Olive Oil 2 tablespoons of Elderflower Balsamic Vinegar 1 tablespoon lemon zest ½ cup of powdered sugar – for dusting Directions Preheat oven to 350 degrees F. On medium speed, mix sugar and eggs until fluffy, gradually add Lemon Olive Oil, lemon zest, Elderberry Balsamic Vinegar, and milk. Sift flour in a separate container, add salt and baking powder …

ELDERFLOWER-LEMON OLIVE OIL CAKE

Recipe by Veronica Foods Ingredients 1 ½ cup all purpose flour 2 teaspoons of baking powder ½ teaspoon of salt 1/2 cup of granulated sugar 1 egg white 3 eggs ½ cup of low fat milk 3/4 cup of Lemon Fused Olive Oil 2 tablespoons of Elderflower Balsamic Vinegar 1 tablespoon lemon zest ½ cup of powdered sugar – for dusting Directions Preheat oven to 350 degrees F. On medium speed, mix sugar and eggs until fluffy, gradually add Lemon Olive Oil, lemon zest, Elderberry Balsamic Vinegar, and milk. Sift flour in a separate container, add salt and baking powder …

SMOKED ELDERBERRY PORK RIBS

Recipe by Veronica Foods Ingredients 2 small racks of pork ribs Kosher salt Fresh ground black pepper ½ cup of Elderberry Balsamic Vinegar 2 tablespoons of Honey-Ginger Balsamic ¼ cup of meat broth / stock (your choice) 1 tablespoon Butter Infused Olive Oil. Directions Season the ribs with salt and pepper to taste. Refrigerate ribs overnight. The following day – smoke ribs at 225 degrees for 1.5 hrs. or until the meat moves freely from the bone. While ribs are smoking- in a saucepan over medium heat, cook the Elderberry Balsamic Vinegar, Honey-Ginger Balsamic Vinegar, and meat broth. Cook until …

SMOKED ELDERBERRY PORK RIBS

Recipe by Veronica Foods Ingredients 2 small racks of pork ribs Kosher salt Fresh ground black pepper ½ cup of Elderberry Balsamic Vinegar 2 tablespoons of Honey-Ginger Balsamic ¼ cup of meat broth / stock (your choice) 1 tablespoon Butter Infused Olive Oil. Directions Season the ribs with salt and pepper to taste. Refrigerate ribs overnight. The following day – smoke ribs at 225 degrees for 1.5 hrs. or until the meat moves freely from the bone. While ribs are smoking- in a saucepan over medium heat, cook the Elderberry Balsamic Vinegar, Honey-Ginger Balsamic Vinegar, and meat broth. Cook until …

BLUEBERRY LEMON-THYME BALSAMIC SPARKLING SHRUB

Recipe from Veronica Foods Ingredients 2 cups lemon white balsamic 1 cup fresh blueberries crushed 2” sprig fresh thyme (optional) 8 cups chilled sparkling water Directions In a one liter mason jar or container add the crushed blueberries. Pour the balsamic over the fruit and allow to “infuse” for at least one hour or up to four hours under refrigeration. The longer it sits, the more pronounced the flavor of the fruit infusion. Strain and keep refrigerated and tightly covered for up to one month. To serve, add 1-2 tablespoons of infused drinking vinegar (shrub) depending on your preference for …

BLUEBERRY LEMON-THYME BALSAMIC SPARKLING SHRUB

Recipe from Veronica Foods Ingredients 2 cups lemon white balsamic 1 cup fresh blueberries crushed 2” sprig fresh thyme (optional) 8 cups chilled sparkling water Directions In a one liter mason jar or container add the crushed blueberries. Pour the balsamic over the fruit and allow to “infuse” for at least one hour or up to four hours under refrigeration. The longer it sits, the more pronounced the flavor of the fruit infusion. Strain and keep refrigerated and tightly covered for up to one month. To serve, add 1-2 tablespoons of infused drinking vinegar (shrub) depending on your preference for …

MARINATED ARTICHOKE HEARTS ON TOAST

Recipe by Veronica Foods Ingredients Making Artichokes 2 cups unseasoned artichoke hearts – fresh (cooked) or canned in water ⅓ cup Tuscan Herb Infused Olive Oil 1 teaspoon Kosher salt ½ teaspoon fresh oregano ½ teaspoon red chile pepper flakes crushed 2 tablespoons freshly-squeezed lemon juice Directions Rinse the artichoke hearts under cold water and pat dry with paper towels. Over low heat, combine artichoke hearts, olive oil, salt, oregano and crushed chili flakes in a non-reactive saucepan. Cover and cook 10 minutes, stirring occasionally. Remove from heat and let cool to room temperature. Stir in lemon juice. Let cool …

MARINATED ARTICHOKE HEARTS ON TOAST

Recipe by Veronica Foods Ingredients Making Artichokes 2 cups unseasoned artichoke hearts – fresh (cooked) or canned in water ⅓ cup Tuscan Herb Infused Olive Oil 1 teaspoon Kosher salt ½ teaspoon fresh oregano ½ teaspoon red chile pepper flakes crushed 2 tablespoons freshly-squeezed lemon juice Directions Rinse the artichoke hearts under cold water and pat dry with paper towels. Over low heat, combine artichoke hearts, olive oil, salt, oregano and crushed chili flakes in a non-reactive saucepan. Cover and cook 10 minutes, stirring occasionally. Remove from heat and let cool to room temperature. Stir in lemon juice. Let cool …

MUSHROOM FLAT BREAD PIZZA

Recipe by Veronica Foods Ingredients Flat Bread Dough 2 1/2 cups of AP unbleached flour 1 cup warm water 2 tablespoons Wild Mushroom & Sage Olive Oil 2 teaspoons active dry yeast 1 teaspoon salt 1 teaspoon granulated sugar Mushroom Topping 1 large shallot, thinly sliced 2 tablespoons Wild Mushroom & Sage Olive Oil 2 cups fresh sliced mushrooms such as Cremini, Shitake, Oyster, Porcnini, Chanterelle, etc. sea salt & fresh ground black pepper to taste Directions To make the flat bread dough, mix together the olive oil, warm water, yeast, and sugar. Allow to sit for five minutes to …

MUSHROOM FLAT BREAD PIZZA

Recipe by Veronica Foods Ingredients Flat Bread Dough 2 1/2 cups of AP unbleached flour 1 cup warm water 2 tablespoons Wild Mushroom & Sage Olive Oil 2 teaspoons active dry yeast 1 teaspoon salt 1 teaspoon granulated sugar Mushroom Topping 1 large shallot, thinly sliced 2 tablespoons Wild Mushroom & Sage Olive Oil 2 cups fresh sliced mushrooms such as Cremini, Shitake, Oyster, Porcnini, Chanterelle, etc. sea salt & fresh ground black pepper to taste Directions To make the flat bread dough, mix together the olive oil, warm water, yeast, and sugar. Allow to sit for five minutes to …

SHRIMP & ANDOUILLE OVER WHITE CHEDDAR GRITS

Recipe by Veronica Foods Ingredients Shrimp & Sausage 1 1/2 pounds 21-25 wild shrimp 1/2 pound Andouille sausage, cut in 1/2″ dice 1 large shallot, minced 2 medium cloves garlic, minced 1 teaspoon garlic powder 1 1 teaspoon fresh ground pepper 1 tablespoon smoked paprika 1 tablespoon dried thyme 1 teaspoon salt 2 tablespoons Baklouti Fused Olive Oil Shrimp Stock (optional) chicken broth or stock will work here 3 cups water shrimp shells 2 teaspoons sea salt Grits 2 1/2 cups shrimp stock 1/2 cup heavy cream 3/4 cup quick grits sharp white cheddar cheese, shredded (1 cup) Salt and …

SHRIMP & ANDOUILLE OVER WHITE CHEDDAR GRITS

Recipe by Veronica Foods Ingredients Shrimp & Sausage 1 1/2 pounds 21-25 wild shrimp 1/2 pound Andouille sausage, cut in 1/2″ dice 1 large shallot, minced 2 medium cloves garlic, minced 1 teaspoon garlic powder 1 1 teaspoon fresh ground pepper 1 tablespoon smoked paprika 1 tablespoon dried thyme 1 teaspoon salt 2 tablespoons Baklouti Fused Olive Oil Shrimp Stock (optional) chicken broth or stock will work here 3 cups water shrimp shells 2 teaspoons sea salt Grits 2 1/2 cups shrimp stock 1/2 cup heavy cream 3/4 cup quick grits sharp white cheddar cheese, shredded (1 cup) Salt and …

PORTUGUESE SEAFOOD STEW

Recipe by Veronica Foods Ingredients 5 Anaheim chiles ¼ cup Portuguese Chiquitita EVOO ½ lb. of linquica sausage 1 large onion, finely chopped 6 minced garlic cloves 2 springs of thyme 2 bay leaves ½ teaspoon of crushed red pepper (optional) Kosher salt Ground pepper ½ cup of dry white wine 3 cups of bottled clam broth or fish stock 1 ½ lbs. unpeeled red potatoes cut in halves 4 medium tomatoes cut in chunks 1 lb. of little-neck clams (cleaned and scrubbed) 2 lbs. of tiger shrimp (medium) Finely chopped cilantro and parsley for garnish Bread crumbs also for …

PORTUGUESE SEAFOOD STEW

Recipe by Veronica Foods Ingredients 5 Anaheim chiles ¼ cup Portuguese Chiquitita EVOO ½ lb. of linquica sausage 1 large onion, finely chopped 6 minced garlic cloves 2 springs of thyme 2 bay leaves ½ teaspoon of crushed red pepper (optional) Kosher salt Ground pepper ½ cup of dry white wine 3 cups of bottled clam broth or fish stock 1 ½ lbs. unpeeled red potatoes cut in halves 4 medium tomatoes cut in chunks 1 lb. of little-neck clams (cleaned and scrubbed) 2 lbs. of tiger shrimp (medium) Finely chopped cilantro and parsley for garnish Bread crumbs also for …

CHIPOTLE-LIME AIOLI

Recipe by Veronica Foods Ingredients 1 cup Chipotle Olive Oil 2 large egg yolks at room temperature** 2 garlic cloves, smashed 2 teaspoons sea salt 1 tablespoon fresh lime juice Directions In the bowl of a food processor or blender, add the egg yolks, salt, garlic and lime juice. Process until well combined. VERY SLOWLY, drop by drop, begin to drizzle in the Chipotle Olive Oil while the machine is running. Extreme patience must be taken with this slow process, as too much olive oil poured in at once will cause the sauce to break. Once the olive oil is …

CHIPOTLE-LIME AIOLI

Recipe by Veronica Foods Ingredients 1 cup Chipotle Olive Oil 2 large egg yolks at room temperature** 2 garlic cloves, smashed 2 teaspoons sea salt 1 tablespoon fresh lime juice Directions In the bowl of a food processor or blender, add the egg yolks, salt, garlic and lime juice. Process until well combined. VERY SLOWLY, drop by drop, begin to drizzle in the Chipotle Olive Oil while the machine is running. Extreme patience must be taken with this slow process, as too much olive oil poured in at once will cause the sauce to break. Once the olive oil is …

TROPICAL SHRUB

Recipe by Veronica Foods Ingredients 2 cups of Peach White Balsamic 1 cup of fresh strawberries roughly chopped- smashed Ingredients when serving: 1 cup of fresh strawberries sliced 1 lemon thinly sliced Fresh mint leaves 8 cups of chilled sparkling water or seltzer water Directions In a 1 liter mason jar or container add the strawberries, pour Peach White Balsamic and refrigerate for at least an hour or up to four hours. The longer it sits, the more pronounced the flavor of the infused fruit will be. Strain, keep in a tightly sealed container and refrigerated up to two months. …

TROPICAL SHRUB

Recipe by Veronica Foods Ingredients 2 cups of Peach White Balsamic 1 cup of fresh strawberries roughly chopped- smashed Ingredients when serving: 1 cup of fresh strawberries sliced 1 lemon thinly sliced Fresh mint leaves 8 cups of chilled sparkling water or seltzer water Directions In a 1 liter mason jar or container add the strawberries, pour Peach White Balsamic and refrigerate for at least an hour or up to four hours. The longer it sits, the more pronounced the flavor of the infused fruit will be. Strain, keep in a tightly sealed container and refrigerated up to two months. …

CAPRESE SALAD W/ CILANTRO PESTO AND LAVENDER BALSAMIC

Recipe by Veronica Foods Ingredients Cilantro Pesto 1 large bunch fresh cilantro, stemmed, washed, and dried 2 medium garlic cloves, peeled and smashed 4 green onions, white portion only, chopped 1/2 jalapeno pepper, seeded, ribs discarded, chopped (optional) 1/3 cup of Chilean Picual Juice from 2 small limes, about 1 tablespoon sea salt fresh ground pepper to taste 1/4 cup of Lavender Balsamic Fresh Basil 16 oz Fresh Mozzarella – sliced Directions Place all of the pesto ingredients into a blender or a food processor. Pulse until no large chunks remain, and the sauce is pureed. Taste and adjust seasoning. …

CAPRESE SALAD W/ CILANTRO PESTO AND LAVENDER BALSAMIC

Recipe by Veronica Foods Ingredients Cilantro Pesto 1 large bunch fresh cilantro, stemmed, washed, and dried 2 medium garlic cloves, peeled and smashed 4 green onions, white portion only, chopped 1/2 jalapeno pepper, seeded, ribs discarded, chopped (optional) 1/3 cup of Chilean Picual Juice from 2 small limes, about 1 tablespoon sea salt fresh ground pepper to taste 1/4 cup of Lavender Balsamic Fresh Basil 16 oz Fresh Mozzarella – sliced Directions Place all of the pesto ingredients into a blender or a food processor. Pulse until no large chunks remain, and the sauce is pureed. Taste and adjust seasoning. …

POMEGRANATE BALSAMIC GRILLED RIB EYE

Recipe by Veronica Foods Ingredients Pomegranate Balsamic Grill Sauce 1/3 cup Pomegranate Balsamic 1/4 cup Infused Garlic Olive Oil 1 Tbs. good quality Dijon style mustard 2 teaspoons kosher or sea salt Directions Prepare the grill or broiler. In a medium bowl, whisk the mustard with the salt, and balsamic until blended thoroughly. Slowly drizzle in the olive oil whisking quickly and continuously. The marinade should become thick and emulsified. In a seal-able container or large zip lock bag, place up to four rib-eye steaks and thoroughly coat with the marinade. Refrigerate and marinate for 4-6 hours, turning the steaks …

POMEGRANATE BALSAMIC GRILLED RIB EYE

Recipe by Veronica Foods Ingredients Pomegranate Balsamic Grill Sauce 1/3 cup Pomegranate Balsamic 1/4 cup Infused Garlic Olive Oil 1 Tbs. good quality Dijon style mustard 2 teaspoons kosher or sea salt Directions Prepare the grill or broiler. In a medium bowl, whisk the mustard with the salt, and balsamic until blended thoroughly. Slowly drizzle in the olive oil whisking quickly and continuously. The marinade should become thick and emulsified. In a seal-able container or large zip lock bag, place up to four rib-eye steaks and thoroughly coat with the marinade. Refrigerate and marinate for 4-6 hours, turning the steaks …

CARAMELIZED BRUSSELS SPROUTS & MUSHROOMS

Recipe by Veronica Foods Ingredients 1 -1/2 pounds small, fresh brussels sprouts, dried end trimmed, and cut in half 1/2 pound fresh Cremini mushrooms sliced in half 1/4 cup Mushroom-Sage Infused Olive Oil 1 medium shallot thinly sliced 2 Tablespoons Pomegranate Balsamic Vinegar 1 teaspoon salt fresh ground pepper to taste Directions Heat a heavy-duty 12″ saute pan, add the Fused olive oil. Add the shallot and sauté over medium until translucent. Add the mushrooms and brussles sprouts and sauté over medium-high heat until the mushrooms and brussles sprouts begin to caramelize (about 6 minutes). Add the 2 tablespoons of …

CARAMELIZED BRUSSELS SPROUTS & MUSHROOMS

Recipe by Veronica Foods Ingredients 1 -1/2 pounds small, fresh brussels sprouts, dried end trimmed, and cut in half 1/2 pound fresh Cremini mushrooms sliced in half 1/4 cup Mushroom-Sage Infused Olive Oil 1 medium shallot thinly sliced 2 Tablespoons Pomegranate Balsamic Vinegar 1 teaspoon salt fresh ground pepper to taste Directions Heat a heavy-duty 12″ saute pan, add the Fused olive oil. Add the shallot and sauté over medium until translucent. Add the mushrooms and brussles sprouts and sauté over medium-high heat until the mushrooms and brussles sprouts begin to caramelize (about 6 minutes). Add the 2 tablespoons of …

GRILLED HALIBUT

Recipe by Veronica Foods Ingredients 1/4 cup Olive Wood Smoked Olive Oil 2″ Sprig fresh rosemary, coarsely chopped 1 tablespoon medium course sea salt or kosher salt 1 teaspoon fresh ground pepper 2 medium fresh lemons quartered 2 pounds fresh halibut fillets about 8 oz. portions Directions Put the rosemary sea salt, and pepper into a small zip bag. Close the bag and crush it a few times between your palms. This will season the salt with rosemary. In a large zip bag or container with a lid, place the fish fillets. Sprinkle with the rosemary sea salt and gently …

GRILLED HALIBUT

Recipe by Veronica Foods Ingredients 1/4 cup Olive Wood Smoked Olive Oil 2″ Sprig fresh rosemary, coarsely chopped 1 tablespoon medium course sea salt or kosher salt 1 teaspoon fresh ground pepper 2 medium fresh lemons quartered 2 pounds fresh halibut fillets about 8 oz. portions Directions Put the rosemary sea salt, and pepper into a small zip bag. Close the bag and crush it a few times between your palms. This will season the salt with rosemary. In a large zip bag or container with a lid, place the fish fillets. Sprinkle with the rosemary sea salt and gently …

WEDGE SALAD

Recipe by Veronica Foods Ingredients 1 head iceberg lettuce 6 slices bacon cooked & crumbled 1 tablespoon chives diced DRESSING 2 tablespoons Garlic Infused Olive Oil 2 tablespoons Madagascar Black Peppercorn Infused Olive Oil 3/4 cup low fat buttermilk 1 tablespoon juice from 1 lemon 1/4 cup Gorgonzola cheese Kosher salt Directions Cook bacon and crumble when done. – set aside Whisk and combine buttermilk, Peppercorn Infused Olive Oil, Garlic Infused Olive Oil, lemon juice until all the ingredients combine and are smooth. Crumble Gorgonzola cheese and add to the dressing, season with salt to taste. Core the lettuce and …

WEDGE SALAD

Recipe by Veronica Foods Ingredients 1 head iceberg lettuce 6 slices bacon cooked & crumbled 1 tablespoon chives diced DRESSING 2 tablespoons Garlic Infused Olive Oil 2 tablespoons Madagascar Black Peppercorn Infused Olive Oil 3/4 cup low fat buttermilk 1 tablespoon juice from 1 lemon 1/4 cup Gorgonzola cheese Kosher salt Directions Cook bacon and crumble when done. – set aside Whisk and combine buttermilk, Peppercorn Infused Olive Oil, Garlic Infused Olive Oil, lemon juice until all the ingredients combine and are smooth. Crumble Gorgonzola cheese and add to the dressing, season with salt to taste. Core the lettuce and …

CUCUMBER SUMMER SALAD

Recipe from Veronica Foods, Credit: Jojet Ortega Ingredients 1 large cucumber 2 cups grape or cherry tomatoes – halved 1 medium red onion – sliced in halves 1/2 cup Oregano Vinaigrette Crumbled Feta Cheese Vinaigrette: 3/4 cup of Fused Greek Oregano Olive Oil 1/4 cup Oregano White Balsamic Vinegar 1/2 teaspoon of salt Black pepper to taste Whisk together vinaigrette ingredients until emulsified, toss in your cucumber, onions and tomatoes and serve.

CUCUMBER SUMMER SALAD

Recipe from Veronica Foods, Credit: Jojet Ortega Ingredients 1 large cucumber 2 cups grape or cherry tomatoes – halved 1 medium red onion – sliced in halves 1/2 cup Oregano Vinaigrette Crumbled Feta Cheese Vinaigrette: 3/4 cup of Fused Greek Oregano Olive Oil 1/4 cup Oregano White Balsamic Vinegar 1/2 teaspoon of salt Black pepper to taste Whisk together vinaigrette ingredients until emulsified, toss in your cucumber, onions and tomatoes and serve.

LEMON GARLIC LINGUINE WITH CLAMS

Recipe by Veronica Foods Ingredients 12 oz. linguine 2 tbsp. Butter Infused Olive Oil 1 tbsp. Fused Lemon Olive Oil 1 tbsp. Garlic Infused Olive Oil 3 cloves garlic, minced Pinch of crushed red pepper flakes 2 tbsp. freshly chopped parsley 1 lb. fresh littleneck clams 1/2 c. dry white wine Juice of 1/2 lemon, save half for wedges when serving Kosher salt Freshly ground black pepper Directions In a large pot of salted boiling water, cook pasta until al dente. Drain and set aside. In a large skillet over medium heat, sauté garlic, crushed red pepper flakes, and parsley …

LEMON GARLIC LINGUINE WITH CLAMS

Recipe by Veronica Foods Ingredients 12 oz. linguine 2 tbsp. Butter Infused Olive Oil 1 tbsp. Fused Lemon Olive Oil 1 tbsp. Garlic Infused Olive Oil 3 cloves garlic, minced Pinch of crushed red pepper flakes 2 tbsp. freshly chopped parsley 1 lb. fresh littleneck clams 1/2 c. dry white wine Juice of 1/2 lemon, save half for wedges when serving Kosher salt Freshly ground black pepper Directions In a large pot of salted boiling water, cook pasta until al dente. Drain and set aside. In a large skillet over medium heat, sauté garlic, crushed red pepper flakes, and parsley …

POACHED SHRIMP CEVICHE

Recipe credit to Jojet Ortega Ingredients 1 medium sized cucumber – sliced 1/4 cup of sliced red onions 2 lbs of raw deveined shrimp 1/2 cup Sicilian Lemon White Balsamic 1 medium sized fresh lemon Salt Pepper Directions Boil 1 quart of water in a medium size pot, add 1/2 cup of Sicilian Lemon Balsamic. Poach shrimp for 40-50 seconds and remove from water using a strainer. Roughly chop the shrimp and set aside allowing for the excess water to drain. In a separate bowl, mix cucumbers, onions, freshly squeezed juice from a lemon, salt and pepper to taste. Mix …

POACHED SHRIMP CEVICHE

Recipe credit to Jojet Ortega Ingredients 1 medium sized cucumber – sliced 1/4 cup of sliced red onions 2 lbs of raw deveined shrimp 1/2 cup Sicilian Lemon White Balsamic 1 medium sized fresh lemon Salt Pepper Directions Boil 1 quart of water in a medium size pot, add 1/2 cup of Sicilian Lemon Balsamic. Poach shrimp for 40-50 seconds and remove from water using a strainer. Roughly chop the shrimp and set aside allowing for the excess water to drain. In a separate bowl, mix cucumbers, onions, freshly squeezed juice from a lemon, salt and pepper to taste. Mix …

RICOTTA, CILANTRO & ROASTED ONION DIP

Recipe by Veronica Foods Ingredients 1 lb. fresh ricotta 3/4 cup finely shredded Parmesan cheese 1 teaspoon finely grated lemon zest plus 3 tablespoons fresh lemon juice 1 garlic clove, finely grated 1/4 cup Cilantro & Roasted Onion infused Olive Oil 1/4 cup finely chopped mixed chives, parsley, mint, and tarragon. Kosher salt Pepper Pepper flakes – optional CA Organic Arbequina EVOO – drizzle on top 2 baguettes 3 tablespoons of Butter infused Olive Oil – for baguette Directions In a food processor, puree the ricotta, Parmesan cheese, lemon zest, lemon juice, garlic and the 1/4 cup of Cilantro & …

RICOTTA, CILANTRO & ROASTED ONION DIP

Recipe by Veronica Foods Ingredients 1 lb. fresh ricotta 3/4 cup finely shredded Parmesan cheese 1 teaspoon finely grated lemon zest plus 3 tablespoons fresh lemon juice 1 garlic clove, finely grated 1/4 cup Cilantro & Roasted Onion infused Olive Oil 1/4 cup finely chopped mixed chives, parsley, mint, and tarragon. Kosher salt Pepper Pepper flakes – optional CA Organic Arbequina EVOO – drizzle on top 2 baguettes 3 tablespoons of Butter infused Olive Oil – for baguette Directions In a food processor, puree the ricotta, Parmesan cheese, lemon zest, lemon juice, garlic and the 1/4 cup of Cilantro & …

DARK CHOCOLATE BALSAMIC TIRAMISU

Recipe by Veronica Foods Ingredients 6 egg yolks 4 tablespoons sugar 1 pound mascarpone (at room temperature) 1 3/4 cups cooled, espresso 3 tablespoons Dark Chocolate Balsamic 24 ladyfingers 1/3 cup bittersweet chocolate shavings Directions Using an stand mixer with whisk attachment, beat egg yolks and sugar until thick, about 5 minutes. Add room temperature mascarpone to the egg yolks and beat until smooth. Add 1 tablespoon of espresso and one tablespoon of balsamic and mix until thoroughly combined. In a shallow bowl, mix the remaining espresso and Dark Chocolate Balsamic. Briefly dip each ladyfinger into espresso mixture. Allowing the …

DARK CHOCOLATE BALSAMIC TIRAMISU

Recipe by Veronica Foods Ingredients 6 egg yolks 4 tablespoons sugar 1 pound mascarpone (at room temperature) 1 3/4 cups cooled, espresso 3 tablespoons Dark Chocolate Balsamic 24 ladyfingers 1/3 cup bittersweet chocolate shavings Directions Using an stand mixer with whisk attachment, beat egg yolks and sugar until thick, about 5 minutes. Add room temperature mascarpone to the egg yolks and beat until smooth. Add 1 tablespoon of espresso and one tablespoon of balsamic and mix until thoroughly combined. In a shallow bowl, mix the remaining espresso and Dark Chocolate Balsamic. Briefly dip each ladyfinger into espresso mixture. Allowing the …

SAUTEED SPINACH AND MUSHROOMS

Recipe by Veronica Foods Ingredients 2 tablespoons Organic CA Arbequina EVOO 3 smashed garlic cloves 2 cups of sliced cremini or white mushrooms Kosher salt and fresh pepper 10 oz of baby spinach 1 tablespoon of A-Premium White Balsamic Directions Heat EVOO in a large skillet over medium heat, add garlic and mushrooms season with salt and pepper. Cook stirring occasionally until mushrooms are tender. Add spinach, sprinkle additional salt and pepper to taste cook until spinach is wilted. Transfer to platter and drizzle with Balsamic Vinegar.

SAUTEED SPINACH AND MUSHROOMS

Recipe by Veronica Foods Ingredients 2 tablespoons Organic CA Arbequina EVOO 3 smashed garlic cloves 2 cups of sliced cremini or white mushrooms Kosher salt and fresh pepper 10 oz of baby spinach 1 tablespoon of A-Premium White Balsamic Directions Heat EVOO in a large skillet over medium heat, add garlic and mushrooms season with salt and pepper. Cook stirring occasionally until mushrooms are tender. Add spinach, sprinkle additional salt and pepper to taste cook until spinach is wilted. Transfer to platter and drizzle with Balsamic Vinegar.

MUSHROOM ZUCCHINI EMPANADAS

Recipe by Veronica Foods Empanada Filling 1 cup zucchini finely diced 1/2 lb. assorted wild mushrooms, cleaned, and coarsely chopped 1 shallot minced 2 large cloves garlic, minced 3 tablespoons Wild Mushroom & Sage Olive Oil 1 large egg, beaten 1/4 cup bread crumbs 1/4 cup grated Pecorino Romano freshly ground pepper to taste sea salt to taste Heat the olive oil in a large skillet over medium heat. Saute the shallot for two minutes until translucent. Add the garlic and saute for another minute. Add in the mushrooms and saute until all the moisture has evaporated and the mushrooms …

MUSHROOM ZUCCHINI EMPANADAS

Recipe by Veronica Foods Empanada Filling 1 cup zucchini finely diced 1/2 lb. assorted wild mushrooms, cleaned, and coarsely chopped 1 shallot minced 2 large cloves garlic, minced 3 tablespoons Wild Mushroom & Sage Olive Oil 1 large egg, beaten 1/4 cup bread crumbs 1/4 cup grated Pecorino Romano freshly ground pepper to taste sea salt to taste Heat the olive oil in a large skillet over medium heat. Saute the shallot for two minutes until translucent. Add the garlic and saute for another minute. Add in the mushrooms and saute until all the moisture has evaporated and the mushrooms …

CHICKEN KABOBS

Recipe by Veronica Foods Ingredients 6 wood skewers soaked in cold water for 30 minutes 1/2 cup Delizia Barrel Aged Red Wine Vinegar 1/2 cup reduced-sodium soy sauce 1/2 cup California Cuvee EVOO 2 ½ teaspoons dried parsley flakes 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 teaspoon garlic powder 1/2 teaspoon ground black pepper 5 skinless, boneless chicken breasts, cut in cubes 1 red bell pepper cut into 1 inch pieces 2 small zucchini cut into 1 inch slices 1 red onion cut into 1 inch pieces (optional) 8 -10 Cremini or white mushrooms sliced in halves Directions …

CHICKEN KABOBS

Recipe by Veronica Foods Ingredients 6 wood skewers soaked in cold water for 30 minutes 1/2 cup Delizia Barrel Aged Red Wine Vinegar 1/2 cup reduced-sodium soy sauce 1/2 cup California Cuvee EVOO 2 ½ teaspoons dried parsley flakes 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 teaspoon garlic powder 1/2 teaspoon ground black pepper 5 skinless, boneless chicken breasts, cut in cubes 1 red bell pepper cut into 1 inch pieces 2 small zucchini cut into 1 inch slices 1 red onion cut into 1 inch pieces (optional) 8 -10 Cremini or white mushrooms sliced in halves Directions …

HULI-HULI CHICKEN

Recipe by Veronica Foods Ingredients 1/3 cup soy sauce 1/4 cup Denissimo Dark Balsamic 1/4 cup honey 1/3 cup Blackberry Ginger Balsamic 1-2 Tbsp. sesame oil 1-2-more pieces ginger root, crushed 3 cloves garlic, crushed 3 Tablespoons Baklouti Olive Oil Scallions for garnish Directions 4 pounds chicken drumsticks, wings, or cut up whole chicken Combine all the ingredients above except the scallions in a blender or food processor and process until smooth. Reserve a few tablespoons of marinade. Pour over the chicken and refrigerate for a minimum of 2 hours or overnight. Preheat oven to 400 degrees F. (or prepare …

HULI-HULI CHICKEN

Recipe by Veronica Foods Ingredients 1/3 cup soy sauce 1/4 cup Denissimo Dark Balsamic 1/4 cup honey 1/3 cup Blackberry Ginger Balsamic 1-2 Tbsp. sesame oil 1-2-more pieces ginger root, crushed 3 cloves garlic, crushed 3 Tablespoons Baklouti Olive Oil Scallions for garnish Directions 4 pounds chicken drumsticks, wings, or cut up whole chicken Combine all the ingredients above except the scallions in a blender or food processor and process until smooth. Reserve a few tablespoons of marinade. Pour over the chicken and refrigerate for a minimum of 2 hours or overnight. Preheat oven to 400 degrees F. (or prepare …

RASPBERRY WHITE BALSAMIC “MOJITO”

Recipe by Veronica Foods Ingredients 1 small sprig mint 2 slices of lime 4-6 fresh raspberries 2 tablespoons Wild Cascadian Raspberry White Balsamic 2 fluid ounces rum (4 tablespoons) 2 fluid ounces club soda (4 tablespoons) Directions Muddle mint leaves, lime, raspberries, and balsamic together in a shaker. Fill the shaker with ice and add the rum; cover and shake until chilled. Pour entire contents of shaker into a Collins glass and top with club soda. Garnish with raspberry and mint. Serves 1

RASPBERRY WHITE BALSAMIC “MOJITO”

Recipe by Veronica Foods Ingredients 1 small sprig mint 2 slices of lime 4-6 fresh raspberries 2 tablespoons Wild Cascadian Raspberry White Balsamic 2 fluid ounces rum (4 tablespoons) 2 fluid ounces club soda (4 tablespoons) Directions Muddle mint leaves, lime, raspberries, and balsamic together in a shaker. Fill the shaker with ice and add the rum; cover and shake until chilled. Pour entire contents of shaker into a Collins glass and top with club soda. Garnish with raspberry and mint. Serves 1

BALSAMIC BBQ SAUCE

Recipe by Veronica Foods Ingredients 1/2 cup brown sugar 1 1/2 cups ketchup 1/4 cup molasses 1 cup Neapolitan Herb Balsamic Vinegar 2 tablespoon Worcestershire sauce 2 tablespoons dry mustard 2 tablespoons Baklouti Olive Oil 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 Directions Heat the Baklouti Olive Oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add ketchup, Worcestershire, molasses, brown sugar, balsamic …

BALSAMIC BBQ SAUCE

Recipe by Veronica Foods Ingredients 1/2 cup brown sugar 1 1/2 cups ketchup 1/4 cup molasses 1 cup Neapolitan Herb Balsamic Vinegar 2 tablespoon Worcestershire sauce 2 tablespoons dry mustard 2 tablespoons Baklouti Olive Oil 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 Directions Heat the Baklouti Olive Oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add ketchup, Worcestershire, molasses, brown sugar, balsamic …

CHERRY & LEMON OLIVE OIL BISCOTTI

Recipe by Veronica Foods Ingredients 3 1/4 cups all-purpose flour 1/2 cup Lemon Infused Olive Oil 3 large eggs, beaten 1 cup granulated sugar 1 teaspoon almond extract 1 cup blanched slivered almonds 1 cup dried cherries 1 tablespoon baking powder 1/2 teaspoon salt Directions Preheat the oven to 350 F. Line two baking sheets with parchment paper. In a large bowl whisk together the olive oil, eggs, sugar, and almond extract. In another bowl, whisk together the flour, baking powder, cherries, almonds, and salt. Add the dry ingredients in to the wet ingredients and knead until no spots of dry …

CHERRY & LEMON OLIVE OIL BISCOTTI

Recipe by Veronica Foods Ingredients 3 1/4 cups all-purpose flour 1/2 cup Lemon Infused Olive Oil 3 large eggs, beaten 1 cup granulated sugar 1 teaspoon almond extract 1 cup blanched slivered almonds 1 cup dried cherries 1 tablespoon baking powder 1/2 teaspoon salt Directions Preheat the oven to 350 F. Line two baking sheets with parchment paper. In a large bowl whisk together the olive oil, eggs, sugar, and almond extract. In another bowl, whisk together the flour, baking powder, cherries, almonds, and salt. Add the dry ingredients in to the wet ingredients and knead until no spots of dry …

CRAN-BLACKBERRY PEAR GALETTE

Recipe by Veronica Foods Ingredients 1 cup all-purpose flour plus extra for your work surface A pinch of salt 3 tablespoon sugar divided 6 tablespoons unsalted butter 3 tablespoons iced water 2 packs fresh blackberries-12oz pks 1 small-medium sized pear. cut roughly into small cubes 2 teaspoon Cranberry Pear Balsamic 3 tablespoons milk – serve with whip cream or vanilla ice cream Directions Preheat your oven to 425 degrees F. Place the flour, salt and 1 tablespoons sugar into a bowl, add the butter, cut into small pieces. Break the butter up in the flour with your fingers until it’s …

CRAN-BLACKBERRY PEAR GALETTE

Recipe by Veronica Foods Ingredients 1 cup all-purpose flour plus extra for your work surface A pinch of salt 3 tablespoon sugar divided 6 tablespoons unsalted butter 3 tablespoons iced water 2 packs fresh blackberries-12oz pks 1 small-medium sized pear. cut roughly into small cubes 2 teaspoon Cranberry Pear Balsamic 3 tablespoons milk – serve with whip cream or vanilla ice cream Directions Preheat your oven to 425 degrees F. Place the flour, salt and 1 tablespoons sugar into a bowl, add the butter, cut into small pieces. Break the butter up in the flour with your fingers until it’s …

SUMMER PEACH CAPRESE SALAD

Recipe by Veronica Foods Ingredients 8 oz. good quality whole milk ricotta / or your choice of cheese A large ripe peach, sliced 1/4 cup fresh torn basil leaves 2 tablespoons Peach White Balsamic 2 tablespoons Oro Bailen Picual salt & pepper to taste Directions Arrange the sliced peaches on a platter sandwiching one tablespoon of ricotta, and basil between the slices. Whisk the olive oil with the white balsamic vinegar and drizzle the peaches and ricotta with the dressing. Season with salt and pepper.

SUMMER PEACH CAPRESE SALAD

Recipe by Veronica Foods Ingredients 8 oz. good quality whole milk ricotta / or your choice of cheese A large ripe peach, sliced 1/4 cup fresh torn basil leaves 2 tablespoons Peach White Balsamic 2 tablespoons Oro Bailen Picual salt & pepper to taste Directions Arrange the sliced peaches on a platter sandwiching one tablespoon of ricotta, and basil between the slices. Whisk the olive oil with the white balsamic vinegar and drizzle the peaches and ricotta with the dressing. Season with salt and pepper.

PEACH BALSAMIC GLAZED LAMB CHOPS

Recipe by Veronica Foods Ingredients 4-6 lamb chops 1 tablespoon Italian Nocellara EVOO 2 garlic cloves 2 tablespoons honey 2 tablespoons Ripe Peach White Balsamic 3 tablespoons soy sauce 3 tablespoons chicken stock 1/4 teaspoon Sesame Oil salt and pepper to taste Directions Season the lamb chops on both sides with salt and pepper. Sear the lamb chops on all sides in a hot skillet with the Italian Nocellara EVOO medium-high heat. Remove the lamb chops from the skillet and set aside. Add the fresh minced garlic to the skillet and cook until fragrant. Lower the heat to low. Add …

PEACH BALSAMIC GLAZED LAMB CHOPS

Recipe by Veronica Foods Ingredients 4-6 lamb chops 1 tablespoon Italian Nocellara EVOO 2 garlic cloves 2 tablespoons honey 2 tablespoons Ripe Peach White Balsamic 3 tablespoons soy sauce 3 tablespoons chicken stock 1/4 teaspoon Sesame Oil salt and pepper to taste Directions Season the lamb chops on both sides with salt and pepper. Sear the lamb chops on all sides in a hot skillet with the Italian Nocellara EVOO medium-high heat. Remove the lamb chops from the skillet and set aside. Add the fresh minced garlic to the skillet and cook until fragrant. Lower the heat to low. Add …

CITRUS & MANGO FROZEN YOGURT

Recipe by Veronica Foods * Special equipment needed: ice cream maker Ingredients 2 cups full fat, thick yogurt 1 1/2 cups thawed mango puree (or fruit puree of choice) 1 cup heavy cream 2 tablespoons powdered milk 1 cup sugar 1/2 teaspoon salt 1/4 cup Lime Olive Oil 2 Tablespoons Key Lime White Balsamic Directions In a large mixing bowl, whisk all ingredients together until sugar completely dissolves. Churn mixture according to manufacturer’s instructions. Serve right away as soft serve or transfer to an airtight container and harden in freezer for 4 to 5 hours. (Freezing in several smaller containers …

CITRUS & MANGO FROZEN YOGURT

Recipe by Veronica Foods * Special equipment needed: ice cream maker Ingredients 2 cups full fat, thick yogurt 1 1/2 cups thawed mango puree (or fruit puree of choice) 1 cup heavy cream 2 tablespoons powdered milk 1 cup sugar 1/2 teaspoon salt 1/4 cup Lime Olive Oil 2 Tablespoons Key Lime White Balsamic Directions In a large mixing bowl, whisk all ingredients together until sugar completely dissolves. Churn mixture according to manufacturer’s instructions. Serve right away as soft serve or transfer to an airtight container and harden in freezer for 4 to 5 hours. (Freezing in several smaller containers …

SPANISH TORTILLA

Recipe by Veronica Foods Ingredients 1 cup of Melgarejo Hojiblanca EVOO ½ cup Herbes de Provence Infused Olive Oil 2 pounds large Yukon Gold potatoes, cut into ¼-inch pieces 1 onion, chopped 2½ teaspoons kosher salt 8 large eggs, beaten Parsley for garnish Directions Heat both oils in a large ovenproof skillet over medium heat. Add potatoes and salt. Cook potatoes in oil until tender but not browned 20-25 min. Remove potatoes from the oil and set aside. Using the same oil cook the chopped onion until translucent, remove from skillet and transfer to container with potatoes. Add eggs and …

SPANISH TORTILLA

Recipe by Veronica Foods Ingredients 1 cup of Melgarejo Hojiblanca EVOO ½ cup Herbes de Provence Infused Olive Oil 2 pounds large Yukon Gold potatoes, cut into ¼-inch pieces 1 onion, chopped 2½ teaspoons kosher salt 8 large eggs, beaten Parsley for garnish Directions Heat both oils in a large ovenproof skillet over medium heat. Add potatoes and salt. Cook potatoes in oil until tender but not browned 20-25 min. Remove potatoes from the oil and set aside. Using the same oil cook the chopped onion until translucent, remove from skillet and transfer to container with potatoes. Add eggs and …

CREAMY LEMON CHICKEN

Recipe by Veronica Foods Ingredients 4 Thinly Sliced Chicken Breasts 1 teaspoon Salt 3/4 teaspoon Pepper 1/2 cup Flour 2 Tablespoons Butter Infused Olive Oil 2 Tablespoons Tuscan Herb Infused Olive Oil ½ onion – chopped 3/4 cup Chicken Broth 2 Tablespoons Lemon Juice 1 Lemon – sliced 2 garlic cloves, minced 1/4 cup Heavy Cream garnish with diced fresh parsley Directions Sprinkle chicken breast with salt and pepper. Place flour in shallow bowl and dredge (cover) chicken in flour, making sure to evenly coat both sides of chicken. Heat butter infused oil and Tuscan Herb oil in a skillet …

CREAMY LEMON CHICKEN

Recipe by Veronica Foods Ingredients 4 Thinly Sliced Chicken Breasts 1 teaspoon Salt 3/4 teaspoon Pepper 1/2 cup Flour 2 Tablespoons Butter Infused Olive Oil 2 Tablespoons Tuscan Herb Infused Olive Oil ½ onion – chopped 3/4 cup Chicken Broth 2 Tablespoons Lemon Juice 1 Lemon – sliced 2 garlic cloves, minced 1/4 cup Heavy Cream garnish with diced fresh parsley Directions Sprinkle chicken breast with salt and pepper. Place flour in shallow bowl and dredge (cover) chicken in flour, making sure to evenly coat both sides of chicken. Heat butter infused oil and Tuscan Herb oil in a skillet …

ROASTED BEET SALAD

Recipe by Veronica Foods Ingredients 1 -1/2 pounds fresh beets 8 oz. fresh goat cheese 6 cups baby arugula or mixed greens 1 cup whole pecans, toasted 1/4 cup + 2 tablespoons White A-Premium balsamic vinegar 1 tablespoon good quality grainy mustard fresh ground pepper to taste 1/3 cup + 2 tablespoons of Organic Chetoui EVOO Directions Preheat 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 …

ROASTED BEET SALAD

Recipe by Veronica Foods Ingredients 1 -1/2 pounds fresh beets 8 oz. fresh goat cheese 6 cups baby arugula or mixed greens 1 cup whole pecans, toasted 1/4 cup + 2 tablespoons White A-Premium balsamic vinegar 1 tablespoon good quality grainy mustard fresh ground pepper to taste 1/3 cup + 2 tablespoons of Organic Chetoui EVOO Directions Preheat 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 …

BALSAMIC CURED BEEF JERKY

Recipe by Veronica Foods Ingredients 2 pounds beef round steak, cut into very thin strips across the grain 1/4 cup soy sauce 3 Tablespoons Traditional Balsamic 2 Tablespoons natural liquid smoke 2 Teaspoons salt 1 teaspoon ground black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon hot red chili flakes (optional) Directions Place beef strips in the bottom of a large bowl and add soy sauce, balsamic, liquid smoke, salt, pepper, garlic powder, onion powder, and red chili flakes (if using).Mix to assure the meat is evenly coated and cover and marinate in the refrigerator for 8 …

BALSAMIC CURED BEEF JERKY

Recipe by Veronica Foods Ingredients 2 pounds beef round steak, cut into very thin strips across the grain 1/4 cup soy sauce 3 Tablespoons Traditional Balsamic 2 Tablespoons natural liquid smoke 2 Teaspoons salt 1 teaspoon ground black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon hot red chili flakes (optional) Directions Place beef strips in the bottom of a large bowl and add soy sauce, balsamic, liquid smoke, salt, pepper, garlic powder, onion powder, and red chili flakes (if using).Mix to assure the meat is evenly coated and cover and marinate in the refrigerator for 8 …

TANGERINE BALSAMIC BROWNIES

Recipe by Veronica Foods Brownie 1/2 cup of CA Organic Arbequina EVOO 1 cup white sugar 1 teaspoon vanilla extract 2 eggs 1/2 cup all-purpose flour 1/3 cup unsweetened high quality cocoa powder 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup chopped walnuts (optional) Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9 inch baking pan. In a medium bowl, mix the olive oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into …

TANGERINE BALSAMIC BROWNIES

Recipe by Veronica Foods Brownie 1/2 cup of CA Organic Arbequina EVOO 1 cup white sugar 1 teaspoon vanilla extract 2 eggs 1/2 cup all-purpose flour 1/3 cup unsweetened high quality cocoa powder 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup chopped walnuts (optional) Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9 inch baking pan. In a medium bowl, mix the olive oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into …

BLOOD ORANGE DARK CHOCOLATE FONDUE

Recipe by Veronica Foods Directions 1 lb. dark chocolate chips or whole bars chopped coarsely 1 cup heavy cream 1/2 cup milk 2 Tbs. Blood Orange Fused Olive Oil 1 Tbs. Fresh Orange Zest 1 teaspoon vanilla extract Pinch kosher salt 2 tablespoons Tangerine Dark Balsamic or Traditional Balsamic Cookies, Fruit, marshmallows, or pound cake, for serving Ingredients Special equipment: 6-quart slow cooker Heat a 6-quart slow cooker with insert on high until hot. Combine the chocolate, cream, milk, vanilla and salt and olive oil in the hot insert. Cover and cook on high for 30 minutes, then whisk the …

BLOOD ORANGE DARK CHOCOLATE FONDUE

Recipe by Veronica Foods Directions 1 lb. dark chocolate chips or whole bars chopped coarsely 1 cup heavy cream 1/2 cup milk 2 Tbs. Blood Orange Fused Olive Oil 1 Tbs. Fresh Orange Zest 1 teaspoon vanilla extract Pinch kosher salt 2 tablespoons Tangerine Dark Balsamic or Traditional Balsamic Cookies, Fruit, marshmallows, or pound cake, for serving Ingredients Special equipment: 6-quart slow cooker Heat a 6-quart slow cooker with insert on high until hot. Combine the chocolate, cream, milk, vanilla and salt and olive oil in the hot insert. Cover and cook on high for 30 minutes, then whisk the …

BLOOD ORANGE ITALIAN STYLE COOKIES

Recipe by Veronica Foods Ingredients 3 cups unbleached organic flour 2 cups granulated cane sugar 1 teaspoon salt 2 teaspoons baking powder 2 finely grated orange peel 1 cup Blood Orange (fused) Agrumato Olive Oil 2 large room temperature eggs, whisked 2 tablespoons fresh squeezed orange juice Powdered sugar for garnish Directions Preheat the oven to 350 F. In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, add the sugar, orange agrumato oil, orange juice, and eggs. Beat on medium speed until thick and creamy, about 3 minutes.In a separate bowl …

BLOOD ORANGE ITALIAN STYLE COOKIES

Recipe by Veronica Foods Ingredients 3 cups unbleached organic flour 2 cups granulated cane sugar 1 teaspoon salt 2 teaspoons baking powder 2 finely grated orange peel 1 cup Blood Orange (fused) Agrumato Olive Oil 2 large room temperature eggs, whisked 2 tablespoons fresh squeezed orange juice Powdered sugar for garnish Directions Preheat the oven to 350 F. In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, add the sugar, orange agrumato oil, orange juice, and eggs. Beat on medium speed until thick and creamy, about 3 minutes.In a separate bowl …

SAUTE GREEN BEANS

Recipe by Veronica Foods Ingredients ½ tablespoon of Melgarejo Hojiblanca EVOO 1 ½ lbs. of trimmed green beans Kosher Salt 1 teaspoon of Honey Ginger Balsamic Vinegar 3 tablespoons of soy sauce 3 tablespoons of tahini 2 tablespoon of honey 1 tablespoon of Toasted Sesame Oil 2 minced garlic cloves Directions Heat EVOO in a large saucepan over medium heat, add the green beans, Honey Ginger Balsamic Vinegar, and sauté until tender – 5-6 min. Season lightly with salt to taste and remove from heat. In a bowl, combine the soy sauce, tahini, honey, Toasted Sesame Oil, and garlic and …

SAUTE GREEN BEANS

Recipe by Veronica Foods Ingredients ½ tablespoon of Melgarejo Hojiblanca EVOO 1 ½ lbs. of trimmed green beans Kosher Salt 1 teaspoon of Honey Ginger Balsamic Vinegar 3 tablespoons of soy sauce 3 tablespoons of tahini 2 tablespoon of honey 1 tablespoon of Toasted Sesame Oil 2 minced garlic cloves Directions Heat EVOO in a large saucepan over medium heat, add the green beans, Honey Ginger Balsamic Vinegar, and sauté until tender – 5-6 min. Season lightly with salt to taste and remove from heat. In a bowl, combine the soy sauce, tahini, honey, Toasted Sesame Oil, and garlic and …

CREAMY WHITE BEAN DIP

Recipe by Veronica Foods Ingredients 2 Tablespoons Tuscan Herb Infused Olive Oil – extra for drizzle 2 Tablespoons of Portuguese Chiquitita EVOO ½ cup of water 2 sliced garlic cloves 1 medium escarole (or kale) hand torn ¼ cup of dry white wine 1 – 15oz can of cannellini beans Kosher salt ½ teaspoon finely chopped rosemary Fresh lemon juice from ½ small lemon. Crackers for serving Veggies for serving Directions Combine Tuscan Herb Infused Olive Oil and the Portuguese Chiquitita, heat in a large sauté pan over low heat, add the garlic, and cook until just starting to soften …

CREAMY WHITE BEAN DIP

Recipe by Veronica Foods Ingredients 2 Tablespoons Tuscan Herb Infused Olive Oil – extra for drizzle 2 Tablespoons of Portuguese Chiquitita EVOO ½ cup of water 2 sliced garlic cloves 1 medium escarole (or kale) hand torn ¼ cup of dry white wine 1 – 15oz can of cannellini beans Kosher salt ½ teaspoon finely chopped rosemary Fresh lemon juice from ½ small lemon. Crackers for serving Veggies for serving Directions Combine Tuscan Herb Infused Olive Oil and the Portuguese Chiquitita, heat in a large sauté pan over low heat, add the garlic, and cook until just starting to soften …

BLOOD ORANGE CHOCOLATE CAKE

Recipe by Veronica Foods Chocolate Cake 1/2 cup cocoa powder 1 tsp. vanilla extract 1 1/2 cups all-purpose flour 1 cup granulated sugar 1/4 tsp. salt 1 tsp. baking soda 1 Tbs. Tangerine Dark Balsamic Vinegar 2 large eggs beaten with enough cold water to equal one cup 1/2 cup Blood Orange Fused Olive Oil + more for greasing pans Preheat the oven to 350ºF. Lightly grease two 9-inch cake pans, one muffin pan, or one 13×9-inch pan with Blood Orange Agrumato. Mix together all the dry ingredients in a large bowl. Thoroughly mix together the liquid ingredients in a …

BLOOD ORANGE CHOCOLATE CAKE

Recipe by Veronica Foods Chocolate Cake 1/2 cup cocoa powder 1 tsp. vanilla extract 1 1/2 cups all-purpose flour 1 cup granulated sugar 1/4 tsp. salt 1 tsp. baking soda 1 Tbs. Tangerine Dark Balsamic Vinegar 2 large eggs beaten with enough cold water to equal one cup 1/2 cup Blood Orange Fused Olive Oil + more for greasing pans Preheat the oven to 350ºF. Lightly grease two 9-inch cake pans, one muffin pan, or one 13×9-inch pan with Blood Orange Agrumato. Mix together all the dry ingredients in a large bowl. Thoroughly mix together the liquid ingredients in a …

QUINOA AHI TUNA BOWL

Recipe from Veronica Foods Ingredients 2 tablespoons soy sauce (Tamari if possible) 1 teaspoon Serrano Honey Vinegar 1 teaspoon Japanese Roasted Sesame oil 1 teaspoon black sesame seeds, plus more for garnish 1 pound sushi-grade ahi tuna or sushi-grade wild salmon, 1″ cubes 2-3 scallions, thinly sliced Salad 6 cups organic mixed spring greens 1 medium English cucumber cut into 1′” dice 1 large avocado Spicy Baklouti Miso Dressing 1 rounded tablespoon yellow miso 2 tablespoons honey ginger white balsamic 2 tablespoon Baklouti Olive Oil 1 tablespoon Garlic Olive Oil 1 teaspoon dark sesame oil 2 tablespoons plain yogurt For …

QUINOA AHI TUNA BOWL

Recipe from Veronica Foods Ingredients 2 tablespoons soy sauce (Tamari if possible) 1 teaspoon Serrano Honey Vinegar 1 teaspoon Japanese Roasted Sesame oil 1 teaspoon black sesame seeds, plus more for garnish 1 pound sushi-grade ahi tuna or sushi-grade wild salmon, 1″ cubes 2-3 scallions, thinly sliced Salad 6 cups organic mixed spring greens 1 medium English cucumber cut into 1′” dice 1 large avocado Spicy Baklouti Miso Dressing 1 rounded tablespoon yellow miso 2 tablespoons honey ginger white balsamic 2 tablespoon Baklouti Olive Oil 1 tablespoon Garlic Olive Oil 1 teaspoon dark sesame oil 2 tablespoons plain yogurt For …

ROASTED TROUT ON ARUGULA SALAD

Recipe by Veronica Foods Ingredients 1 tablespoon of Italian Biancolilla EVOO 1 tablespoon of Lemon Fused Olive Oil 4 – 10 oz whole cleaned trout bodies Grated zest and juice of one lemon Kosher salt and ground pepper 4 cups of baby arugula 4 thinly sliced radishes 1 large stalk of celery – sliced 1 – 10 oz jar of artichoke hearts chopped ½ cup of fresh parsley 2 tablespoons of chopped fresh chives ½ cup of croutons Directions Position racks of oven to middle and third row, preheat to 450 degrees F. Brush 2 baking sheets with the Italian …

ROASTED TROUT ON ARUGULA SALAD

Recipe by Veronica Foods Ingredients 1 tablespoon of Italian Biancolilla EVOO 1 tablespoon of Lemon Fused Olive Oil 4 – 10 oz whole cleaned trout bodies Grated zest and juice of one lemon Kosher salt and ground pepper 4 cups of baby arugula 4 thinly sliced radishes 1 large stalk of celery – sliced 1 – 10 oz jar of artichoke hearts chopped ½ cup of fresh parsley 2 tablespoons of chopped fresh chives ½ cup of croutons Directions Position racks of oven to middle and third row, preheat to 450 degrees F. Brush 2 baking sheets with the Italian …

PASTA WITH BELL PEPPERS & MUSHROOMS

Recipe from Veronica Foods Ingredients 12 oz of Penne pasta or pasta of your choice 2 tablespoons of Organic California Arbequina EVOO, plus more for drizzling 3 chopped garlic cloves 1 onion sliced 2 red bell peppers 1 -28 oz can of whole peeled of crushed tomatoes 2 cups of sliced mushrooms ½ cup of chopped fresh basil 1/4 cup of grated Parmesan cheese for topping Directions Bring a large pot of salted water to boil, add pasta and cook as the label indicates. Reserve ½ cup of cooking water – then drain. Meanwhile heat the EVOO in a large …

PASTA WITH BELL PEPPERS & MUSHROOMS

Recipe from Veronica Foods Ingredients 12 oz of Penne pasta or pasta of your choice 2 tablespoons of Organic California Arbequina EVOO, plus more for drizzling 3 chopped garlic cloves 1 onion sliced 2 red bell peppers 1 -28 oz can of whole peeled of crushed tomatoes 2 cups of sliced mushrooms ½ cup of chopped fresh basil 1/4 cup of grated Parmesan cheese for topping Directions Bring a large pot of salted water to boil, add pasta and cook as the label indicates. Reserve ½ cup of cooking water – then drain. Meanwhile heat the EVOO in a large …

GREEN BEANS & COCONUT

Recipe by Veronica Foods Ingredients 1 tablespoon of Melgarejo Hojiblanca EVOO ½ teaspoon of mustard seeds 6 fresh curry leaves ½ cup of salted roasted peanuts ¼ cup of dried split chickpeas 1 lb of green beans, trimmed and cut into 2 inch pieces Juice from 2 limes 1 tablespoon of Cayenne Fused Olive Oil 2 tablespoons of fresh chopped cilantro Kosher Salt ½ cup of grated coconut Directions Heat EVOO in a large saucepan over medium heat, add the mustard seeds, curry leaves, peanuts and chickpeas. When the mustard seeds start to crackle and toast, add the green beans …

GREEN BEANS & COCONUT

Recipe by Veronica Foods Ingredients 1 tablespoon of Melgarejo Hojiblanca EVOO ½ teaspoon of mustard seeds 6 fresh curry leaves ½ cup of salted roasted peanuts ¼ cup of dried split chickpeas 1 lb of green beans, trimmed and cut into 2 inch pieces Juice from 2 limes 1 tablespoon of Cayenne Fused Olive Oil 2 tablespoons of fresh chopped cilantro Kosher Salt ½ cup of grated coconut Directions Heat EVOO in a large saucepan over medium heat, add the mustard seeds, curry leaves, peanuts and chickpeas. When the mustard seeds start to crackle and toast, add the green beans …

PULLED CHICKEN SANDWICHES

Recipe by Veronica Foods Ingredients For the chicken 1 ½ lbs. of skinless, boneless chicken thighs 1 teaspoon of Baklouti Fused Olive Oil Kosher salt and ground pepper 2 tablespoons of Golden Pineapple White Balsamic Vinegar 1 small chopped red onion 1 minced garlic clove ½ cup of crushed pineapple chunks (canned or fresh) 2 tablespoons of yellow mustard For Slaw 1 -14oz bag of shredded coleslaw mix Kosher Salt and ground pepper 1 thinly sliced scallion ¼ cup of chopped cilantro 1/3 cup of mayonnaise 2 tablespoons of Serrano Honey Vinegar Directions Chicken: Season chicken with Kosher salt and …

PULLED CHICKEN SANDWICHES

Recipe by Veronica Foods Ingredients For the chicken 1 ½ lbs. of skinless, boneless chicken thighs 1 teaspoon of Baklouti Fused Olive Oil Kosher salt and ground pepper 2 tablespoons of Golden Pineapple White Balsamic Vinegar 1 small chopped red onion 1 minced garlic clove ½ cup of crushed pineapple chunks (canned or fresh) 2 tablespoons of yellow mustard For Slaw 1 -14oz bag of shredded coleslaw mix Kosher Salt and ground pepper 1 thinly sliced scallion ¼ cup of chopped cilantro 1/3 cup of mayonnaise 2 tablespoons of Serrano Honey Vinegar Directions Chicken: Season chicken with Kosher salt and …

GREEK COBB SALAD

Recipe by Veronica Foods Ingredients 6 Slices of bacon 4 Large eggs ¼ cup of Portuguese Chiquitita EVOO ¼ cup of Barreled Aged Red Wine Vinegar Kosher salt and pepper 3 romaine lettuce hearts, trimmed and chopped A few stems of dill 1 avocado 1 cup of shredded rotisserie chicken ¾ cup crumbled feta cheese (or bleu cheese) 1 pint of cherry tomatoes cut in halves 2 cups crushed pita chips Directions Cook bacon in small skillet until crisp, set aside on plate with paper towel to drain. Crumble once cooled. In a pot with water boil water and add …

GREEK COBB SALAD

Recipe by Veronica Foods Ingredients 6 Slices of bacon 4 Large eggs ¼ cup of Portuguese Chiquitita EVOO ¼ cup of Barreled Aged Red Wine Vinegar Kosher salt and pepper 3 romaine lettuce hearts, trimmed and chopped A few stems of dill 1 avocado 1 cup of shredded rotisserie chicken ¾ cup crumbled feta cheese (or bleu cheese) 1 pint of cherry tomatoes cut in halves 2 cups crushed pita chips Directions Cook bacon in small skillet until crisp, set aside on plate with paper towel to drain. Crumble once cooled. In a pot with water boil water and add …

SQUASH & CORN SALAD

Recipe from Veronica Foods Ingredients 3 Tablespoons of Butter Infused Olive Oil 2 Tablespoons of Cilantro & Roasted Onion Infused Olive Oil 1 medium zucchini cut long ways in quarters 1 medium yellow squash cut long ways in quarters 3 fresh corn with husk 1/3 cup feta cheese, crumbled 1 Tbsp fresh chives, minced small handful, fresh basil, roughly chopped Kosher salt and freshly-ground black pepper, to taste 1 Roma Tomato – diced in medium pieces A few stems of fresh cilantro Juice from 1 fresh lime Directions Brush Butter Infused Olive Oil onto zucchini, yellow squash, sprinkle with Kosher …

SQUASH & CORN SALAD

Recipe from Veronica Foods Ingredients 3 Tablespoons of Butter Infused Olive Oil 2 Tablespoons of Cilantro & Roasted Onion Infused Olive Oil 1 medium zucchini cut long ways in quarters 1 medium yellow squash cut long ways in quarters 3 fresh corn with husk 1/3 cup feta cheese, crumbled 1 Tbsp fresh chives, minced small handful, fresh basil, roughly chopped Kosher salt and freshly-ground black pepper, to taste 1 Roma Tomato – diced in medium pieces A few stems of fresh cilantro Juice from 1 fresh lime Directions Brush Butter Infused Olive Oil onto zucchini, yellow squash, sprinkle with Kosher …

SPICY RUM CHICKEN WINGS

Recipe from Veronica Foods Ingredients ¾ cup of dark rum 3 tablespoons of fresh lime juice 3 tablespoons of soy sauce 3 tablespoons of Fig Balsamic Vinegar 5 large minced garlic cloves 3 chopped scallions 2 tablespoons of Baklouti Green Chili Olive Oil 2 tablespoons of minced fresh ginger 1 ½ teaspoon of ground all spice Kosher salt and fresh pepper 12 jumbo chicken wings Directions Marinade: Combine the rum, lime juice, soy sauce, Fig Balsamic Vinegar, garlic, scallions, Baklouti Olive Oil, ginger, all spice, 2 tablespoons of Kosher salt and ½ teaspoon of black pepper in a small bowl. …

SPICY RUM CHICKEN WINGS

Recipe from Veronica Foods Ingredients ¾ cup of dark rum 3 tablespoons of fresh lime juice 3 tablespoons of soy sauce 3 tablespoons of Fig Balsamic Vinegar 5 large minced garlic cloves 3 chopped scallions 2 tablespoons of Baklouti Green Chili Olive Oil 2 tablespoons of minced fresh ginger 1 ½ teaspoon of ground all spice Kosher salt and fresh pepper 12 jumbo chicken wings Directions Marinade: Combine the rum, lime juice, soy sauce, Fig Balsamic Vinegar, garlic, scallions, Baklouti Olive Oil, ginger, all spice, 2 tablespoons of Kosher salt and ½ teaspoon of black pepper in a small bowl. …

BEER-BRAISED SAUSAGE AND PEPPERS

Recipe from Veronica Foods Ingredients 6 Andouille sausages – cut into 1 inch pieces 1 large yellow bell pepper sliced into strips 1 large red bell pepper sliced into stirps 4 celery stalks cut into strips 1 small red onion – sliced 8 smashed garlic cloves ¼ cup of Koroneiki EVOO ¼ cup of Herbes de Provence Infused Olive Oil Kosher Salt 2 springs of fresh thyme ½ cup of amber beer Chopped parsley for garnish Pepper flakes (optional for spice) Foil Directions Preheat grill to medium heat. Tear off 4 large sheets of foil. Divide the sausage among the …

BEER-BRAISED SAUSAGE AND PEPPERS

Recipe from Veronica Foods Ingredients 6 Andouille sausages – cut into 1 inch pieces 1 large yellow bell pepper sliced into strips 1 large red bell pepper sliced into stirps 4 celery stalks cut into strips 1 small red onion – sliced 8 smashed garlic cloves ¼ cup of Koroneiki EVOO ¼ cup of Herbes de Provence Infused Olive Oil Kosher Salt 2 springs of fresh thyme ½ cup of amber beer Chopped parsley for garnish Pepper flakes (optional for spice) Foil Directions Preheat grill to medium heat. Tear off 4 large sheets of foil. Divide the sausage among the …

PARMESAN ZUCCHINI FRIES

Recipe from Veronica Foods 4 zucchini, quartered lengthwise 1/2 cup freshly grated Parmesan 1/4 teaspoon dried thyme 1/4 teaspoon dried oregano 1/4 teaspoon dried basil 1/4 teaspoon garlic powder Kosher salt and freshly ground black pepper, to taste 5 tablespoons Tuscan Herb Infused Olive Oil 2 tablespoon chopped fresh parsley leaves Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside. Toss zucchini in Tuscan Herb Fused Olive Oil in a bowl – set aside. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, …

PARMESAN ZUCCHINI FRIES

Recipe from Veronica Foods 4 zucchini, quartered lengthwise 1/2 cup freshly grated Parmesan 1/4 teaspoon dried thyme 1/4 teaspoon dried oregano 1/4 teaspoon dried basil 1/4 teaspoon garlic powder Kosher salt and freshly ground black pepper, to taste 5 tablespoons Tuscan Herb Infused Olive Oil 2 tablespoon chopped fresh parsley leaves Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside. Toss zucchini in Tuscan Herb Fused Olive Oil in a bowl – set aside. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, …

MINI LEMON FUSED OLIVE OIL BUNDT CAKES

Recipe from Veronica Foods CAKES 1-1/2 cups cake flour 1/2 cup almond meal 1 cup granulated sugar zest of 1 lemon 1 teaspoon baking powder 1/2 teaspoon kosher salt 3/4 cup of Lemon Fused Olive Oil 1/2 cup milk 1 egg large 1/2 teaspoon almond extract GLAZE FOR CAKES 1/2 cup Lemon Juice 1 1/4 cup Powdered Sugar TO MAKE THE OLIVE OIL CAKE Preheat the oven to 350 degrees F and mist a 5-cup mini-bundt pan with non-stick spray. Place the flour, almond meal, sugar, lemon zest, baking powder, and salt in a large bowl and whisk to combine. …

MINI LEMON FUSED OLIVE OIL BUNDT CAKES

Recipe from Veronica Foods CAKES 1-1/2 cups cake flour 1/2 cup almond meal 1 cup granulated sugar zest of 1 lemon 1 teaspoon baking powder 1/2 teaspoon kosher salt 3/4 cup of Lemon Fused Olive Oil 1/2 cup milk 1 egg large 1/2 teaspoon almond extract GLAZE FOR CAKES 1/2 cup Lemon Juice 1 1/4 cup Powdered Sugar TO MAKE THE OLIVE OIL CAKE Preheat the oven to 350 degrees F and mist a 5-cup mini-bundt pan with non-stick spray. Place the flour, almond meal, sugar, lemon zest, baking powder, and salt in a large bowl and whisk to combine. …

PORTOBELLO MUSHROOM CAPS

Recipe from Veronica Foods Ingredients 1/3 cup of Butter Infused Olive Oil 2 cloves garlic, crushed 1 tablespoon freshly chopped parsley 5-6 large Portobello Mushrooms, stems removed, washed and dried thoroughly with a paper towel 5-6 fresh mozzarella cheese balls-sliced thinly 1 cup grape, (or cherry) tomatoes-sliced thinly fresh basil, shredded to garnish 1/4 cup Blackberry-Ginger Dark Balsamic Vinegar Directions Preheat oven to grill/broil settings on high heat. Combine and sauté Infused Butter Olive Oil, parsley and garlic together in a small saucepan. Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray. Flip …

PORTOBELLO MUSHROOM CAPS

Recipe from Veronica Foods Ingredients 1/3 cup of Butter Infused Olive Oil 2 cloves garlic, crushed 1 tablespoon freshly chopped parsley 5-6 large Portobello Mushrooms, stems removed, washed and dried thoroughly with a paper towel 5-6 fresh mozzarella cheese balls-sliced thinly 1 cup grape, (or cherry) tomatoes-sliced thinly fresh basil, shredded to garnish 1/4 cup Blackberry-Ginger Dark Balsamic Vinegar Directions Preheat oven to grill/broil settings on high heat. Combine and sauté Infused Butter Olive Oil, parsley and garlic together in a small saucepan. Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray. Flip …

FRIED GREEN TOMATOES

Recipe from Veronica Foods Ingredients 2 large green tomatoes 1/3 cup of all-purpose flour ½ teaspoon Kosher salt 2 eggs 1 tablespoon – whole milk 1 ½ cups of panko ½ cup of Tuscan Herb Infused Olive Oil 2 tablespoons of Baklouti Fused Olive Oil Directions Slice the green tomatoes ½ inches thick. Whisk flour and salt together in a bowl. In a separate (second) bowl whisk the 2 eggs and milk. In a third bowl add the panko. Mix Tuscan Herb and Baklouti Olive Oil in a frying pan and turn heat to medium-high. Dredge each tomato slice in …

FRIED GREEN TOMATOES

Recipe from Veronica Foods Ingredients 2 large green tomatoes 1/3 cup of all-purpose flour ½ teaspoon Kosher salt 2 eggs 1 tablespoon – whole milk 1 ½ cups of panko ½ cup of Tuscan Herb Infused Olive Oil 2 tablespoons of Baklouti Fused Olive Oil Directions Slice the green tomatoes ½ inches thick. Whisk flour and salt together in a bowl. In a separate (second) bowl whisk the 2 eggs and milk. In a third bowl add the panko. Mix Tuscan Herb and Baklouti Olive Oil in a frying pan and turn heat to medium-high. Dredge each tomato slice in …

WALNUT PESTO SHRIMP SKEWERS

Recipe from Veronica Foods Ingredients For pesto ½ cup of walnut halves 1/3 cup of CA Organic Arbequina EVOO 3 tablespoons of Garlic Infused Olive Oil Zest of 1 lemon Juice from 1 lemon 5 scallions, thinly sliced 1 cup of fresh basil 1 cup of fresh parsley Kosher salt 2 lbs of peeled and deveined large shrimp Directions Preheat a grill to high. Soak your wooden skewers in water for at least 30 minutes. Make the pesto – pulse walnuts, lemon zest, lemon juice, EVOO, garlic olive oil, and a pinch of salt in a food processor until the …

WALNUT PESTO SHRIMP SKEWERS

Recipe from Veronica Foods Ingredients For pesto ½ cup of walnut halves 1/3 cup of CA Organic Arbequina EVOO 3 tablespoons of Garlic Infused Olive Oil Zest of 1 lemon Juice from 1 lemon 5 scallions, thinly sliced 1 cup of fresh basil 1 cup of fresh parsley Kosher salt 2 lbs of peeled and deveined large shrimp Directions Preheat a grill to high. Soak your wooden skewers in water for at least 30 minutes. Make the pesto – pulse walnuts, lemon zest, lemon juice, EVOO, garlic olive oil, and a pinch of salt in a food processor until the …

Pasta Salad

Recipe from Veronica Foods Ingredients For Dressing 1/3 cup of Italian Biancolilla EVOO, plus a little more for drizzling 2 teaspoons of dijion mustard 1 teaspoon of honey 1 grated garlic clove Grated zest from 1 lemon Lemon juice from 1 lemon For Pasta Kosher salt 12 oz of bowtie pasta 4 ounces of asparagus 10 oz of frozen peas – thawed 1 chopped yellow bell pepper 1 pint of grape tomatoes cut into halves 1 minced shallot ½ cup of fresh chopped dill Ricotta salata cheese for garnish Directions In a large pot boil water with salt, add pasta. …

Pasta Salad

Recipe from Veronica Foods Ingredients For Dressing 1/3 cup of Italian Biancolilla EVOO, plus a little more for drizzling 2 teaspoons of dijion mustard 1 teaspoon of honey 1 grated garlic clove Grated zest from 1 lemon Lemon juice from 1 lemon For Pasta Kosher salt 12 oz of bowtie pasta 4 ounces of asparagus 10 oz of frozen peas – thawed 1 chopped yellow bell pepper 1 pint of grape tomatoes cut into halves 1 minced shallot ½ cup of fresh chopped dill Ricotta salata cheese for garnish Directions In a large pot boil water with salt, add pasta. …

CRANBERRY-ORANGE OLIVE OIL BUNDT CAKE

Recipe from Veronica Foods Ingredients 6 egg whites 2 cups white sugar 1 cup of Orange fused Olive Oil 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt ¾ teaspoon ground cinnamon ¾ teaspoon ground cloves 1 cup buttermilk 1 cup chopped cranberries Directions Preheat oven to 350 degrees F (175 degrees C). Spray a 9 inch Bundt pan with cooking spray, and dust with flour. In a bowl, beat the egg whites until stiff. Beat in the sugar until fluffy. Mix in the Orange Fused Olive Oil. In a separate bowl, mix the flour, baking soda, salt, …

CRANBERRY-ORANGE OLIVE OIL BUNDT CAKE

Recipe from Veronica Foods Ingredients 6 egg whites 2 cups white sugar 1 cup of Orange fused Olive Oil 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt ¾ teaspoon ground cinnamon ¾ teaspoon ground cloves 1 cup buttermilk 1 cup chopped cranberries Directions Preheat oven to 350 degrees F (175 degrees C). Spray a 9 inch Bundt pan with cooking spray, and dust with flour. In a bowl, beat the egg whites until stiff. Beat in the sugar until fluffy. Mix in the Orange Fused Olive Oil. In a separate bowl, mix the flour, baking soda, salt, …

STEAK & EGG RICE BOWL

Recipe from Veronica Foods Ingredients 2 tablespoons of low-sodium soy sauce 2 teaspoons of sugar 4 scallions, thinly sliced (white and green parts separate) 2 finely grated cloves of garlic 1 teaspoon Japanese Toasted Sesame Oil 12 oz of skirt steak, thinly sliced. 4 teaspoons of Portuguese Chiquitita EVOO 3 cups of brown rice 4 cups of baby spinach 1 cup of bean sprouts 4 large eggs Kosher salt and ground pepper Directions Combine soy sauce, sugar, scallion whites, garlic and Japanese Toasted Sesame Oil in a large bowl; add steak and marinate for 10-15 minutes. Cook 3 cups of …

STEAK & EGG RICE BOWL

Recipe from Veronica Foods Ingredients 2 tablespoons of low-sodium soy sauce 2 teaspoons of sugar 4 scallions, thinly sliced (white and green parts separate) 2 finely grated cloves of garlic 1 teaspoon Japanese Toasted Sesame Oil 12 oz of skirt steak, thinly sliced. 4 teaspoons of Portuguese Chiquitita EVOO 3 cups of brown rice 4 cups of baby spinach 1 cup of bean sprouts 4 large eggs Kosher salt and ground pepper Directions Combine soy sauce, sugar, scallion whites, garlic and Japanese Toasted Sesame Oil in a large bowl; add steak and marinate for 10-15 minutes. Cook 3 cups of …

LINGUINE WITH SHRIMP & TOMATOES

Ingredients 12oz of linguine 1 1/2 pounds of ripe roma tomatoes 1/2 of onion – chopped 1/4 cup of Oro Bailen Picual EVOO 3 tablespoons of Herbes de Provence infused Olive Oil 2-3 minced garlic cloves 1/4 cup fresh oregano (chopped) 1 lb of de-veined medium shrimp Kosher Salt Fresh ground pepper Fresh parsley for garnish Directions Bring a large pot of water to boil (with salt), add pasta and cook until al dente; drain and return to the pot. Cut tomatoes into cubes/chunks, set about 1 cup of tomato chunks aside. Blend the remainder of the tomatoes, 1/4 cup …

LINGUINE WITH SHRIMP & TOMATOES

Ingredients 12oz of linguine 1 1/2 pounds of ripe roma tomatoes 1/2 of onion – chopped 1/4 cup of Oro Bailen Picual EVOO 3 tablespoons of Herbes de Provence infused Olive Oil 2-3 minced garlic cloves 1/4 cup fresh oregano (chopped) 1 lb of de-veined medium shrimp Kosher Salt Fresh ground pepper Fresh parsley for garnish Directions Bring a large pot of water to boil (with salt), add pasta and cook until al dente; drain and return to the pot. Cut tomatoes into cubes/chunks, set about 1 cup of tomato chunks aside. Blend the remainder of the tomatoes, 1/4 cup …

CHOCOLATE BALSAMIC & CHERRY SUNDAE

Recipe from Veronica Foods Ingredients 4 cups of fresh or frozen cherries 1 cinnamon stick 3/4 cup of sugar 2 tablespoons of cornstarch 2 cups of dry red wine 4 teaspoons of Dark Chocolate Balsamic Vinegar Vanilla or Vanilla Bean Ice cream Directions In a large saucepan over medium heat cook cherries, cinnamon stick, sugar and corn starch – cook until sugar starts to melt – about 1 min. Add the wine and Dark Chocolate Balsamic, bring the mixture to a boil and cook until the wine & balsamic has reduced and is slightly thickened, about 4 min. Remove from …

CHOCOLATE BALSAMIC & CHERRY SUNDAE

Recipe from Veronica Foods Ingredients 4 cups of fresh or frozen cherries 1 cinnamon stick 3/4 cup of sugar 2 tablespoons of cornstarch 2 cups of dry red wine 4 teaspoons of Dark Chocolate Balsamic Vinegar Vanilla or Vanilla Bean Ice cream Directions In a large saucepan over medium heat cook cherries, cinnamon stick, sugar and corn starch – cook until sugar starts to melt – about 1 min. Add the wine and Dark Chocolate Balsamic, bring the mixture to a boil and cook until the wine & balsamic has reduced and is slightly thickened, about 4 min. Remove from …

MUSHROOM & GOAT CHEESE SPANAKOPITA

Recipe from Veronica Foods Ingredients 1/4 cup of Greek Athinolia/Athenolia EVOO 2 tablespoons of minced garlic 2 tablespoons of minced shallots 2 cups of diced chanterelle mushrooms 4 cups of baby spinach 8 ounces of goat cheese Kosher salt 8 sheets of frozen phyllo dough, thawed 2-3 sticks of unsalted butter – melted Directions Preheat oven to 475 degrees F. Heat a large saute pan over medium heat, add the EVOO, garlic, shallot and mushrooms and cook until almost tender (stir often) – about 4 min. Add spinach and cook until very tender, about 6 min. Transfer the mixture to …

MUSHROOM & GOAT CHEESE SPANAKOPITA

Recipe from Veronica Foods Ingredients 1/4 cup of Greek Athinolia/Athenolia EVOO 2 tablespoons of minced garlic 2 tablespoons of minced shallots 2 cups of diced chanterelle mushrooms 4 cups of baby spinach 8 ounces of goat cheese Kosher salt 8 sheets of frozen phyllo dough, thawed 2-3 sticks of unsalted butter – melted Directions Preheat oven to 475 degrees F. Heat a large saute pan over medium heat, add the EVOO, garlic, shallot and mushrooms and cook until almost tender (stir often) – about 4 min. Add spinach and cook until very tender, about 6 min. Transfer the mixture to …

WHIPPED RICOTTA WITH EVOO

Recipe from Veronica Foods Ingredients 2 cups of fresh ricotta 1/4 cup of heavy cream 1 lemon (zest) 2 teaspoons of chopped thyme 1 tablespoon Melgarejo Hojiblanca EVOO Salt Pepper Directions Beat ricotta and heavy cream with a mixer until light and fluffy, about 2 min. Beat in zest of 1 lemon and the chopped thyme; season with salt and pepper. Drizzle with EVOO and serve with your choice of toasted bread.

WHIPPED RICOTTA WITH EVOO

Recipe from Veronica Foods Ingredients 2 cups of fresh ricotta 1/4 cup of heavy cream 1 lemon (zest) 2 teaspoons of chopped thyme 1 tablespoon Melgarejo Hojiblanca EVOO Salt Pepper Directions Beat ricotta and heavy cream with a mixer until light and fluffy, about 2 min. Beat in zest of 1 lemon and the chopped thyme; season with salt and pepper. Drizzle with EVOO and serve with your choice of toasted bread.

Lemon Basil Pasta

Recipe by Veronica Foods Ingredients 2/3 cup of Chiquitita EVOO Zest of 1 lemon juice of 2 lemons 1/4-1/2 cup of chopped basil 1 pkg. of whole wheat pasta of your choice. Parmesan cheese Kosher salt Directions Cook pasta according to directions. Meanwhile, mix all the ingredients together in a bowl. Strain pasta once cooked – toss the pasta in with the bowl of ingredients, once pasta is coated set aside. Use a skillet to warm up (coated) pasta prior to serving, this will release all the flavors to the pasta. Shave parmesan or your choice of cheese and serve.

Lemon Basil Pasta

Recipe by Veronica Foods Ingredients 2/3 cup of Chiquitita EVOO Zest of 1 lemon juice of 2 lemons 1/4-1/2 cup of chopped basil 1 pkg. of whole wheat pasta of your choice. Parmesan cheese Kosher salt Directions Cook pasta according to directions. Meanwhile, mix all the ingredients together in a bowl. Strain pasta once cooked – toss the pasta in with the bowl of ingredients, once pasta is coated set aside. Use a skillet to warm up (coated) pasta prior to serving, this will release all the flavors to the pasta. Shave parmesan or your choice of cheese and serve.

Spanish Baked Salmon

Recipe by Veronica Foods Ingredients 2 cups of cubed sourdough bread – (1 inch) 3/4 cup of Delizia Gordal Olives (drained) 3 small red onions, cut into wedges 3 red bell peppers – seeded and cut into thick slices 1/2 cup of smoked paprika 5 tablespoons of Athinolia Greek EVOO Kosher salt and freshly ground pepper 6 6-oz skinless salmon fillets 2 tablespoons of fresh chopped parsley Lemon wedges (optional) Directions Preheat the oven to 375 degrees F. Put the bread cubes, olives, red onions and bell peppers on a baking sheet. Add the paprika, 3 tablespoons of EVOO and …

Spanish Baked Salmon

Recipe by Veronica Foods Ingredients 2 cups of cubed sourdough bread – (1 inch) 3/4 cup of Delizia Gordal Olives (drained) 3 small red onions, cut into wedges 3 red bell peppers – seeded and cut into thick slices 1/2 cup of smoked paprika 5 tablespoons of Athinolia Greek EVOO Kosher salt and freshly ground pepper 6 6-oz skinless salmon fillets 2 tablespoons of fresh chopped parsley Lemon wedges (optional) Directions Preheat the oven to 375 degrees F. Put the bread cubes, olives, red onions and bell peppers on a baking sheet. Add the paprika, 3 tablespoons of EVOO and …

Spicy Pesto Wings

Recipe from Veronica Foods Ingredients For the peppered oil 1 cup of Chipotle infused Olive Oil 1 teaspoon of red pepper flakes 1 clove of garlic Grated zest of 1 lemon For the Pesto 1 cup of fresh basil 3 tablespoons of pine nuts 1/2 cup grated parmesan cheese, plus more for the topping 2 cloves of garlic Juice of 1/2 lemon 1/3 – 1/2 cup Biancolilla, Medium EVOO Kosher Salt For the Wings 2 lbs of chicken wings Kosher Salt and freshly ground pepper Directions Make peppered oil; combine the Chipotle Olive Oil, red pepper flakes, garlic and lemon …

Spicy Pesto Wings

Recipe from Veronica Foods Ingredients For the peppered oil 1 cup of Chipotle infused Olive Oil 1 teaspoon of red pepper flakes 1 clove of garlic Grated zest of 1 lemon For the Pesto 1 cup of fresh basil 3 tablespoons of pine nuts 1/2 cup grated parmesan cheese, plus more for the topping 2 cloves of garlic Juice of 1/2 lemon 1/3 – 1/2 cup Biancolilla, Medium EVOO Kosher Salt For the Wings 2 lbs of chicken wings Kosher Salt and freshly ground pepper Directions Make peppered oil; combine the Chipotle Olive Oil, red pepper flakes, garlic and lemon …

Chili Verde with Sausage

Recipe from Veronica Foods Ingredients For Tomatillo Salsa 1 ½ lbs. of tomatillos 3 serrano or 5 jalapeno peppers (de-seeded) 3 garlic cloves – peeled 1 large white onion, peeled and diced ¼ cup of EVOO – Chiquitita Kosher Salt ½ cup chopped fresh cilantro Freshly ground black pepper For Chili 2 tablespoons of Cilantro and Roasted Onion Infused Olive Oil 1 large yellow onion, roughly chopped 1 lb. of sausage (mild) 1 ½ teaspoons dried oregano 3 garlic cloves chopped finely 1 – 15oz can of hominy ½ cup of chopped fresh cilantro 2 cups of chopped and peeled …

Chili Verde with Sausage

Recipe from Veronica Foods Ingredients For Tomatillo Salsa 1 ½ lbs. of tomatillos 3 serrano or 5 jalapeno peppers (de-seeded) 3 garlic cloves – peeled 1 large white onion, peeled and diced ¼ cup of EVOO – Chiquitita Kosher Salt ½ cup chopped fresh cilantro Freshly ground black pepper For Chili 2 tablespoons of Cilantro and Roasted Onion Infused Olive Oil 1 large yellow onion, roughly chopped 1 lb. of sausage (mild) 1 ½ teaspoons dried oregano 3 garlic cloves chopped finely 1 – 15oz can of hominy ½ cup of chopped fresh cilantro 2 cups of chopped and peeled …

Cauliflower Stir-Fry w/Peanuts

Recipe from Veronica Foods Ingredients 1 head of cauliflower cut into florets 3 tablespoons of Melgarejo Picual EVOO Kosher salt and pepper 1 cup of jasmine rice ½ cup of sliced peanuts or roasted peanuts – salted 1 cup of snow peas – trimmed ½ yellow bell pepper – chopped ½ red bell pepper – chopped 2 tablespoons of fresh chopped ginger 3 scallions – chopped 1/3 cup of sweet Thai Chili Sauce 1 ½ teaspoons of low sodium soy sauce ¼ cup of chopped cilantro Directions Preheat the broiler. Cook the rice in 1 ½ cup water – set …

Cauliflower Stir-Fry w/Peanuts

Recipe from Veronica Foods Ingredients 1 head of cauliflower cut into florets 3 tablespoons of Melgarejo Picual EVOO Kosher salt and pepper 1 cup of jasmine rice ½ cup of sliced peanuts or roasted peanuts – salted 1 cup of snow peas – trimmed ½ yellow bell pepper – chopped ½ red bell pepper – chopped 2 tablespoons of fresh chopped ginger 3 scallions – chopped 1/3 cup of sweet Thai Chili Sauce 1 ½ teaspoons of low sodium soy sauce ¼ cup of chopped cilantro Directions Preheat the broiler. Cook the rice in 1 ½ cup water – set …

Pork Scallopini & Spaghetti Squash

Recipe by Veronica Foods Ingredients 1 Spaghetti squash – 3lbs 8 pork Scallopini or thin cut pork chops 2 tablespoon of Athinolia Extra Virgin Olive Oil 3 tablespoons of Butter Infused Extra Virgin Olive Oil Kosher Salt & pepper 1 tablespoon capers – drained ½ cup of dry white wine Fresh lemon juice – 1 lemon ½ cup of low sodium chicken broth ½ cup of shopped parsley 1 pint of cherry tomatoes Directions Preheat oven to 250 degrees. Cut squash in half lengthwise and again clockwise – remove the seeds. Place squash in a glass bowl with ¼ cup …

Pork Scallopini & Spaghetti Squash

Recipe by Veronica Foods Ingredients 1 Spaghetti squash – 3lbs 8 pork Scallopini or thin cut pork chops 2 tablespoon of Athinolia Extra Virgin Olive Oil 3 tablespoons of Butter Infused Extra Virgin Olive Oil Kosher Salt & pepper 1 tablespoon capers – drained ½ cup of dry white wine Fresh lemon juice – 1 lemon ½ cup of low sodium chicken broth ½ cup of shopped parsley 1 pint of cherry tomatoes Directions Preheat oven to 250 degrees. Cut squash in half lengthwise and again clockwise – remove the seeds. Place squash in a glass bowl with ¼ cup …

Arancini

Recipe from Veronica Foods Ingredients 3 3/4 to 4 cups chicken stock 4 tablespoons Herbs de Provence Infused Olive Oil 3/4 cup finely chopped onion 1 cup Carnaroli rice 1/2 cup white wine 1/2 cup finely grated Parmigiano-Reggiano 1 1/2 tablespoons chopped fresh basil Salt and freshly ground black pepper 3 eggs 1/3 cup cubed Fontina 1/2 cup fully-cooked bulk Italian sausage meat, browned and drained Bioncolilla Extra Virgin Olive Oil for deep frying 1/2 cup flour 1 cup dry bread crumbs Tomato sauce, as accompaniment Directions Bring the stock to a simmer in a medium saucepan. Cover and set …

Arancini

Recipe from Veronica Foods Ingredients 3 3/4 to 4 cups chicken stock 4 tablespoons Herbs de Provence Infused Olive Oil 3/4 cup finely chopped onion 1 cup Carnaroli rice 1/2 cup white wine 1/2 cup finely grated Parmigiano-Reggiano 1 1/2 tablespoons chopped fresh basil Salt and freshly ground black pepper 3 eggs 1/3 cup cubed Fontina 1/2 cup fully-cooked bulk Italian sausage meat, browned and drained Bioncolilla Extra Virgin Olive Oil for deep frying 1/2 cup flour 1 cup dry bread crumbs Tomato sauce, as accompaniment Directions Bring the stock to a simmer in a medium saucepan. Cover and set …

GARLIC-ASIAGO CHEESE CRACKERS

Recipe from Veronica Foods   Ingredients 2 1/2 cups all-purpose flour, plus more for rolling out the dough 1/4 teaspoon baking powder 1 1/2 teaspoons salt 1/2 teaspoon freshly ground fine black pepper (optional) 1 1/2 cups aged, shredded sharp cheddar cheese 1 1/2 cups shredded Asiago cheese 1 cup Garlic Infused Olive Oil (try experimenting with other infused olive oils) Alternatively, For Cheesy White Truffle Crackers 2 1/2 cups all-purpose flour, plus more for rolling out the dough 1/4 teaspoon baking powder 1 1/2 teaspoons salt 1/2 teaspoon freshly ground fine black pepper (optional) 1 1/2 cups shredded Asiago …

GARLIC-ASIAGO CHEESE CRACKERS

Recipe from Veronica Foods   Ingredients 2 1/2 cups all-purpose flour, plus more for rolling out the dough 1/4 teaspoon baking powder 1 1/2 teaspoons salt 1/2 teaspoon freshly ground fine black pepper (optional) 1 1/2 cups aged, shredded sharp cheddar cheese 1 1/2 cups shredded Asiago cheese 1 cup Garlic Infused Olive Oil (try experimenting with other infused olive oils) Alternatively, For Cheesy White Truffle Crackers 2 1/2 cups all-purpose flour, plus more for rolling out the dough 1/4 teaspoon baking powder 1 1/2 teaspoons salt 1/2 teaspoon freshly ground fine black pepper (optional) 1 1/2 cups shredded Asiago …

STUFFED MUSSELS

Recipe from Veronica Foods ½ cup of dry white wine 1 lb. of mussels (scrubbed and de-bearded) 1 diced Persian cucumber ¼ cup diced roasted red peppers 3 tablespoons of Biancolilla Extra Virgin Olive Oil 1 tablespoon of Chipotle Infused Olive Oil 2 tablespoons of chopped red onion 2 tablespoons of chopped parsley Fresh lemon juice from 1 lemon 1 tablespoon of chopped capers Salt and Pepper In a large pot bring to a simmer the dry white wine, add the mussels and cover, cook until mussels open (5 min); drain and let cool. Discard any unopened mussels. Break off …

STUFFED MUSSELS

Recipe from Veronica Foods ½ cup of dry white wine 1 lb. of mussels (scrubbed and de-bearded) 1 diced Persian cucumber ¼ cup diced roasted red peppers 3 tablespoons of Biancolilla Extra Virgin Olive Oil 1 tablespoon of Chipotle Infused Olive Oil 2 tablespoons of chopped red onion 2 tablespoons of chopped parsley Fresh lemon juice from 1 lemon 1 tablespoon of chopped capers Salt and Pepper In a large pot bring to a simmer the dry white wine, add the mussels and cover, cook until mussels open (5 min); drain and let cool. Discard any unopened mussels. Break off …

CRUNCHY SPICY CHICKPEAS

Recipe from Veronica Foods 2 – 15 oz cans of chickpeas; pat dry. 2 tablespoons of Cilantro & Roasted Onion Olive Oil 1 teaspoon of Kosher salt 1 1/2 tablespoons of Cayenne Fused Olive Oil 1 lemon (zest) 1/2 teaspoon of dried oregano Toss chickpeas in the Cilantro & Roasted Onion Olive Oil and salt. Spread onto 2 baking sheets and roast at 400 degrees Fahrenheit until crispy (about 40 min) In a skillet heat the Cayenne Fused Olive Oil with the lemon zest and dried oregano over low heat for about a minute. Toss with chickpeas; season with salt.

CRUNCHY SPICY CHICKPEAS

Recipe from Veronica Foods 2 – 15 oz cans of chickpeas; pat dry. 2 tablespoons of Cilantro & Roasted Onion Olive Oil 1 teaspoon of Kosher salt 1 1/2 tablespoons of Cayenne Fused Olive Oil 1 lemon (zest) 1/2 teaspoon of dried oregano Toss chickpeas in the Cilantro & Roasted Onion Olive Oil and salt. Spread onto 2 baking sheets and roast at 400 degrees Fahrenheit until crispy (about 40 min) In a skillet heat the Cayenne Fused Olive Oil with the lemon zest and dried oregano over low heat for about a minute. Toss with chickpeas; season with salt.

CAESAR SALAD CROSTINI

Recipe from Veronica Food 1 Baguette – sliced 1/4 inch thick 3/4 cup of Mild Extra Virgin Olive Oil- such as Athinolia Salad Dressing 1/2 cup garlic infused extra-virgin olive oil 1/4 cup finely grated Parmesan cheese Kosher salt and freshly ground black pepper 1 egg yolk 1 tablespoon juice from 1 lemon 4 anchovies 1 teaspoon Worcestershire sauce 2 thinly chopped Romaine lettuce hearts Drizzle Extra Virgin Olive Oil on baguette slices and toast in the oven until golden brown. – Set aside Make Salad Dressing: Combine egg yolk, lemon juice, anchovies, Worcestershire sauce and 1/4 cup Parmesan cheese …

CAESAR SALAD CROSTINI

Recipe from Veronica Food 1 Baguette – sliced 1/4 inch thick 3/4 cup of Mild Extra Virgin Olive Oil- such as Athinolia Salad Dressing 1/2 cup garlic infused extra-virgin olive oil 1/4 cup finely grated Parmesan cheese Kosher salt and freshly ground black pepper 1 egg yolk 1 tablespoon juice from 1 lemon 4 anchovies 1 teaspoon Worcestershire sauce 2 thinly chopped Romaine lettuce hearts Drizzle Extra Virgin Olive Oil on baguette slices and toast in the oven until golden brown. – Set aside Make Salad Dressing: Combine egg yolk, lemon juice, anchovies, Worcestershire sauce and 1/4 cup Parmesan cheese …

SHAVED BRUSSLES SPROUTS WITH PARMESAN CHEESE

Recipe from Veronica Foods Ingredients 1 pound Brussles sprouts, stem end trimmed off 2 large shallots, thinly sliced 1/4 cup shave Parmesan cheese 1/4 cup Melgarejo Hojiblanca 1 tablespoon Lemon Fused olive oil 2 tablespoons fresh squeezed lemon juice sea salt to taste fresh 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 olive over medium-high heat. Begin by …

SHAVED BRUSSLES SPROUTS WITH PARMESAN CHEESE

Recipe from Veronica Foods Ingredients 1 pound Brussles sprouts, stem end trimmed off 2 large shallots, thinly sliced 1/4 cup shave Parmesan cheese 1/4 cup Melgarejo Hojiblanca 1 tablespoon Lemon Fused olive oil 2 tablespoons fresh squeezed lemon juice sea salt to taste fresh 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 olive over medium-high heat. Begin by …

CHICKEN, POBLANO AND CORN SOUP

Recipe from Veronica foods 1 large chopped onion 4 scallions, thinly sliced (white and green seperated) 1 1/4 cup of frozen or fresh roasted corn 2 Poblano chile peppers – chopped 3 tablespoons of Athinolia EVOO 5 torn corn tortillas 1 teaspoon of coriander 6 cups of low sodium chicken broth 1 cup of diced tomatoes 1 teaspoon of Baklouti Fused Olive Oil 1 lb of boneless, skinless chicken breasts 1/4 cup of light sour cream Kosher salt & pepper Combine the onion, scallion whites, poblano peppers, 3/4 cup of corn and olive oil in a large pot over medium …

CHICKEN, POBLANO AND CORN SOUP

Recipe from Veronica foods 1 large chopped onion 4 scallions, thinly sliced (white and green seperated) 1 1/4 cup of frozen or fresh roasted corn 2 Poblano chile peppers – chopped 3 tablespoons of Athinolia EVOO 5 torn corn tortillas 1 teaspoon of coriander 6 cups of low sodium chicken broth 1 cup of diced tomatoes 1 teaspoon of Baklouti Fused Olive Oil 1 lb of boneless, skinless chicken breasts 1/4 cup of light sour cream Kosher salt & pepper Combine the onion, scallion whites, poblano peppers, 3/4 cup of corn and olive oil in a large pot over medium …

CRISPY GNOCCHI WITH MUSHROOMS

Recipe from Veronica Foods 1 cup of chopped white mushrooms 2 tablespoons of Milanese Gremolata Olive Oil 1 teaspoon of soy sauce 2 grated garlic cloves 1/2 teaspoon of lemon zest 1 package of 12 oz – refrigerated gnocchi 1/4 cup of chopped parsley thinly sliced scallions – white part for garnish Kosher salt & pepper 1 tablespoon of Oro Bailen Picual EVOO In a nonstick skillet over medium heat cook the white mushrooms in the Milanese Gremolata Olive Oil until golden (8-10min), stir in soy sauce, grated garlic cloves and lemon zest; transfer to bowl and set aside. Using …

CRISPY GNOCCHI WITH MUSHROOMS

Recipe from Veronica Foods 1 cup of chopped white mushrooms 2 tablespoons of Milanese Gremolata Olive Oil 1 teaspoon of soy sauce 2 grated garlic cloves 1/2 teaspoon of lemon zest 1 package of 12 oz – refrigerated gnocchi 1/4 cup of chopped parsley thinly sliced scallions – white part for garnish Kosher salt & pepper 1 tablespoon of Oro Bailen Picual EVOO In a nonstick skillet over medium heat cook the white mushrooms in the Milanese Gremolata Olive Oil until golden (8-10min), stir in soy sauce, grated garlic cloves and lemon zest; transfer to bowl and set aside. Using …

CRISPY CRAB STUFFED SQUASH BLOSSOMS

Recipe from Veronica Foods Ingredients For the Filling 1 small shallot chopped 1 green onion, chopped 1 tablespoon Chiquitita Extra Virgin Olive Oil 1 teaspoon fresh lemon juice 1/3 cup Mascarpone 1 large egg beaten 8 oz. jumbo lump crab meat (Dungeness, if you can get it), picked through for shells 1/2 teaspoon sea salt or to taste 12 medium to large fresh zucchini squash blossoms For the Batter 1 cup seltzer water 1 cup all purpose flour 2 teaspoons baking powder a pinch of salt Cuvee – Olive Oil for frying (or any mild/ medium EVOO) Combine the shallot, …

CRISPY CRAB STUFFED SQUASH BLOSSOMS

Recipe from Veronica Foods Ingredients For the Filling 1 small shallot chopped 1 green onion, chopped 1 tablespoon Chiquitita Extra Virgin Olive Oil 1 teaspoon fresh lemon juice 1/3 cup Mascarpone 1 large egg beaten 8 oz. jumbo lump crab meat (Dungeness, if you can get it), picked through for shells 1/2 teaspoon sea salt or to taste 12 medium to large fresh zucchini squash blossoms For the Batter 1 cup seltzer water 1 cup all purpose flour 2 teaspoons baking powder a pinch of salt Cuvee – Olive Oil for frying (or any mild/ medium EVOO) Combine the shallot, …

Chicken Saltimbocca

Recipe from Veronica Foods 4 boneless skinless, preferably free-range chicken breasts, butterflied and pounded to 1/4″ thick 4 pieces of thinly sliced provolone cheese 2 medium shallots, thinly sliced 3 garlic cloves minced 1 tablespoon drained capers 2 tablespoons chopped flat leaf parsley 1/2 cup white wine 1/2 cup chicken stock, preferably homemade 1 teaspoon kosher salt fresh ground pepper to taste 1 cup all purpose flour for dredging 1/2 cup Melgarjo Hoji EVOO Heat olvie oil in a skillet over medium-high heat. Season chicken with salt and pepper on both sides. Lay each breast out flat and lay a …

Chicken Saltimbocca

Recipe from Veronica Foods 4 boneless skinless, preferably free-range chicken breasts, butterflied and pounded to 1/4″ thick 4 pieces of thinly sliced provolone cheese 2 medium shallots, thinly sliced 3 garlic cloves minced 1 tablespoon drained capers 2 tablespoons chopped flat leaf parsley 1/2 cup white wine 1/2 cup chicken stock, preferably homemade 1 teaspoon kosher salt fresh ground pepper to taste 1 cup all purpose flour for dredging 1/2 cup Melgarjo Hoji EVOO Heat olvie oil in a skillet over medium-high heat. Season chicken with salt and pepper on both sides. Lay each breast out flat and lay a …

GRILLED PIZZA

Recipe from Veronica Foods Pizza Dough 5 cups unbleached, all purpose flour 2 1/4 cups warm (80 degree) water 1/4 cup super high phenol (400+) extra virgin olive oil 1 tablespoon kosher salt 1 tablespoon granulated sugar 2 1/4 teaspoons active dry yeast Cornmeal (optional) My grilled pizza pictured above is made with a tomato pizza sauce, mozzarella, mushrooms, arugula, bacon and Picual Olive Oil drizzled on top. Directions Mix the granulated sugar in to 1/4 cup warm water and add the yeast. Allow to sit and “bloom” for five minutes. In a large mixing bowl, or in the bowl …

GRILLED PIZZA

Recipe from Veronica Foods Pizza Dough 5 cups unbleached, all purpose flour 2 1/4 cups warm (80 degree) water 1/4 cup super high phenol (400+) extra virgin olive oil 1 tablespoon kosher salt 1 tablespoon granulated sugar 2 1/4 teaspoons active dry yeast Cornmeal (optional) My grilled pizza pictured above is made with a tomato pizza sauce, mozzarella, mushrooms, arugula, bacon and Picual Olive Oil drizzled on top. Directions Mix the granulated sugar in to 1/4 cup warm water and add the yeast. Allow to sit and “bloom” for five minutes. In a large mixing bowl, or in the bowl …

WILD SMOKED SALMON & AVOCADO CROSTINI

Recipe from Veronica Foods 1 fresh, sweet baguette, sliced in to 1/2″ slices on the diagonal 12 oz. thinly sliced wild smoked salmon 3 ripe avocados, sliced thin 1 small red onion, sliced very thin 1 large garlic cloves cut in half 2 tablespoons fresh squeezed lemon juice 1/3 cup +2 tablespoons California Cuvee Extra Virgin Olive Oil pinch of sea salt fresh ground pepper 1/4 cup flat leaf parsley, coarsely chopped Directions Whisk two tablespoon of lemon juice with 1/3 cup of olive oil and sea salt in a small bowl. Add the thinly sliced onions and toss to …

WILD SMOKED SALMON & AVOCADO CROSTINI

Recipe from Veronica Foods 1 fresh, sweet baguette, sliced in to 1/2″ slices on the diagonal 12 oz. thinly sliced wild smoked salmon 3 ripe avocados, sliced thin 1 small red onion, sliced very thin 1 large garlic cloves cut in half 2 tablespoons fresh squeezed lemon juice 1/3 cup +2 tablespoons California Cuvee Extra Virgin Olive Oil pinch of sea salt fresh ground pepper 1/4 cup flat leaf parsley, coarsely chopped Directions Whisk two tablespoon of lemon juice with 1/3 cup of olive oil and sea salt in a small bowl. Add the thinly sliced onions and toss to …

JAMBALAYA

Recipe from Veronica Foods 3 tablespoons of Butter Infused Olive Oil 1 pound chicken breast ,cut into bite-sized pieces 1/2 pound andouille sausage ,sliced in 1/4 inch slices 1 yellow onion ,chopped 3 cloves garlic ,minced 1 red bell pepper ,diced 1 stalk celery ,diced 1 cup long grain white rice 1 -14.5 ounce caned diced tomatoes 2 teaspoons – of our new Oregano Olive Oil 1-2 teaspoons Cayenne Pepper Olive Oil 1 teaspoon of cayenne pepper powder (optional) 1 teaspoon Worcestershire sauce 2 cups chicken broth 2 bay leaves 3/4 teaspoon salt 1/2 pound medium raw shrimp ,deveined (optional: …

JAMBALAYA

Recipe from Veronica Foods 3 tablespoons of Butter Infused Olive Oil 1 pound chicken breast ,cut into bite-sized pieces 1/2 pound andouille sausage ,sliced in 1/4 inch slices 1 yellow onion ,chopped 3 cloves garlic ,minced 1 red bell pepper ,diced 1 stalk celery ,diced 1 cup long grain white rice 1 -14.5 ounce caned diced tomatoes 2 teaspoons – of our new Oregano Olive Oil 1-2 teaspoons Cayenne Pepper Olive Oil 1 teaspoon of cayenne pepper powder (optional) 1 teaspoon Worcestershire sauce 2 cups chicken broth 2 bay leaves 3/4 teaspoon salt 1/2 pound medium raw shrimp ,deveined (optional: …

SHRIMP AND BROCCOLI STIR FRY

Recipe from Veronica Foods 1- 1/2 lbs of medium pealed and d-veined shrimp 2 cups of cut broccoli 1 carrot cut into long string pieces 1/4 of a onion cut into thin slices 1 cup of snow peas 2 tablespoons of Chilean Arbequina Extra Virgin Olive Oil Sauce 1/2 cup of soy sauce – low sodium 1/3 cup of Honey Ginger White Balsamic 2 tsp of freshly grated ginger 2 tsp of fresh chopped garlic 2 tablespoons of Golden Pineapple White Balsamic Cornstarch Slurry 2 tsp of cornstarch 2 tablespoons of water In a medium sized bowl, whisk together to …

SHRIMP AND BROCCOLI STIR FRY

Recipe from Veronica Foods 1- 1/2 lbs of medium pealed and d-veined shrimp 2 cups of cut broccoli 1 carrot cut into long string pieces 1/4 of a onion cut into thin slices 1 cup of snow peas 2 tablespoons of Chilean Arbequina Extra Virgin Olive Oil Sauce 1/2 cup of soy sauce – low sodium 1/3 cup of Honey Ginger White Balsamic 2 tsp of freshly grated ginger 2 tsp of fresh chopped garlic 2 tablespoons of Golden Pineapple White Balsamic Cornstarch Slurry 2 tsp of cornstarch 2 tablespoons of water In a medium sized bowl, whisk together to …

BAKED POTATO SOUP

Recipe from Veronica Foods 2 tablespoon Butter Olive Oil 4 Slices of thick-cut bacon, cut into small pieces 1 onion, finely chopped 2 scallions, sliced (white and green part separated) Kosher Salt 3 tablespoons all purpose flour ¼ teaspoon of celery seeds ¼ teaspoon ground white pepper 1 ½ pounds of russet potatoes, peeled and cut into ½ inch pieces 1 cup half and half 2 once cream cheese 1 tablespoon grated Parmesan cheese 2 tablespoons of Baklouti Chili Olive Oil Shredded cheddar cheese and chopped fresh chives for topping Place cut potatoes in 4 cups of water and a …

BAKED POTATO SOUP

Recipe from Veronica Foods 2 tablespoon Butter Olive Oil 4 Slices of thick-cut bacon, cut into small pieces 1 onion, finely chopped 2 scallions, sliced (white and green part separated) Kosher Salt 3 tablespoons all purpose flour ¼ teaspoon of celery seeds ¼ teaspoon ground white pepper 1 ½ pounds of russet potatoes, peeled and cut into ½ inch pieces 1 cup half and half 2 once cream cheese 1 tablespoon grated Parmesan cheese 2 tablespoons of Baklouti Chili Olive Oil Shredded cheddar cheese and chopped fresh chives for topping Place cut potatoes in 4 cups of water and a …

CHIPOTLE PINEAPPLE TRI-TIP & WILD MUSHROOM & SAGE FRIES

Recipe from Veronica Food Ingredients: 1/2 cup Chipotle Olive Oil 1/2 cup Pineapple White Balsamic 2 tablespoons grainy mustard, or Dijon 1 tablespoon sea salt cracked black pepper to taste Note: save 2-3 table spoons of marinate and cook for about 2 minutes to make a sauce to drizzle before serving for more flavor. Combine all of the ingredients by whisking them together in a bowl, or place them into your blender and blend. Marinate your tri-tip or your protein of choice and coat evenly. Refrigerate for 6-8 hrs. Grill or bake. Fries 6 medium potatoes 1/2 cup of Wild …

CHIPOTLE PINEAPPLE TRI-TIP & WILD MUSHROOM & SAGE FRIES

Recipe from Veronica Food Ingredients: 1/2 cup Chipotle Olive Oil 1/2 cup Pineapple White Balsamic 2 tablespoons grainy mustard, or Dijon 1 tablespoon sea salt cracked black pepper to taste Note: save 2-3 table spoons of marinate and cook for about 2 minutes to make a sauce to drizzle before serving for more flavor. Combine all of the ingredients by whisking them together in a bowl, or place them into your blender and blend. Marinate your tri-tip or your protein of choice and coat evenly. Refrigerate for 6-8 hrs. Grill or bake. Fries 6 medium potatoes 1/2 cup of Wild …

OLIVE WOOD SMOKED GRILLED HALIBUT WITH MUSHROOM WILD RICE

Recipe from Veronica Foods Ingredients for Halibut 1/4 cup Olive Wood Smoked Olive Oil 2″ Sprig fresh rosemary, coarsely chopped 1 tablespoon medium course sea salt or kosher salt 1 teaspoon fresh ground pepper 2 medium fresh lemons quartered 2 pounds fresh halibut fillets about 8 oz. portions – (or your favorite fresh fish such as salmon, cod, squid, octopus. Not into fish? Use poultry such as chicken breasts or thighs. Not consuming animal products? No problem, get out your Portabello mushrooms and/or eggplant.) Ingredients for Rice 2 cups fresh button mushrooms, quartered 1 ½ cups chopped onion (3 medium) …

OLIVE WOOD SMOKED GRILLED HALIBUT WITH MUSHROOM WILD RICE

Recipe from Veronica Foods Ingredients for Halibut 1/4 cup Olive Wood Smoked Olive Oil 2″ Sprig fresh rosemary, coarsely chopped 1 tablespoon medium course sea salt or kosher salt 1 teaspoon fresh ground pepper 2 medium fresh lemons quartered 2 pounds fresh halibut fillets about 8 oz. portions – (or your favorite fresh fish such as salmon, cod, squid, octopus. Not into fish? Use poultry such as chicken breasts or thighs. Not consuming animal products? No problem, get out your Portabello mushrooms and/or eggplant.) Ingredients for Rice 2 cups fresh button mushrooms, quartered 1 ½ cups chopped onion (3 medium) …

MUSHROOM-SAGE INFUSED CHICKEN POT PIE

Recipe from Veronica Foods Ingredients for the Pot Pie 2 cups sliced carrots, diced 1 cup chopped celery 1 large yellow onion, diced 1/2 cup peas 1 cup yellow potatoes, diced and microwaved for 3 minutes 2 cups cooked diced skinless chicken 1/2 cup flour 1/3 cup mushroom-sage olive oil 3 cups chicken stock or broth 1 cup heavy cream or milk 1 teaspoon fresh thyme leaves salt and pepper to taste Directions Grease a 13″ x 9″ baking pan or casserole Heat a large, heavy bottom pot over medium heat. Add the olive oil, celery, onions, and carrots. Saute …

MUSHROOM-SAGE INFUSED CHICKEN POT PIE

Recipe from Veronica Foods Ingredients for the Pot Pie 2 cups sliced carrots, diced 1 cup chopped celery 1 large yellow onion, diced 1/2 cup peas 1 cup yellow potatoes, diced and microwaved for 3 minutes 2 cups cooked diced skinless chicken 1/2 cup flour 1/3 cup mushroom-sage olive oil 3 cups chicken stock or broth 1 cup heavy cream or milk 1 teaspoon fresh thyme leaves salt and pepper to taste Directions Grease a 13″ x 9″ baking pan or casserole Heat a large, heavy bottom pot over medium heat. Add the olive oil, celery, onions, and carrots. Saute …

BAKLOUTI AGRUMATO CROQUETTES

Recipe from Veronica Foods Ingredients 3 pounds russet potatoes, peeled and cut in to 2″ chunks 2 tablespoons Baklouti Chili Pepper Agrumato Olive Oil 1 tablespoon Garlic Infused Olive Oil 1/3 cup grated Parmesan cheese 1/2 pound mozzarella cheese cut in to 1/2″ cubes 3 large eggs 1 tablespoon finely minced flat leaf parsley 2 teaspoons sea salt fresh ground pepper to taste 1 1/2 cups fine bread crumbs For frying: Certified Ultra-Premium Extra Virgin Olive Oil with a very low FFA, and very high phenol content Directions Place the potatoes in a large pot with enough salted water to …

BAKLOUTI AGRUMATO CROQUETTES

Recipe from Veronica Foods Ingredients 3 pounds russet potatoes, peeled and cut in to 2″ chunks 2 tablespoons Baklouti Chili Pepper Agrumato Olive Oil 1 tablespoon Garlic Infused Olive Oil 1/3 cup grated Parmesan cheese 1/2 pound mozzarella cheese cut in to 1/2″ cubes 3 large eggs 1 tablespoon finely minced flat leaf parsley 2 teaspoons sea salt fresh ground pepper to taste 1 1/2 cups fine bread crumbs For frying: Certified Ultra-Premium Extra Virgin Olive Oil with a very low FFA, and very high phenol content Directions Place the potatoes in a large pot with enough salted water to …

Olive Oil Dip

Recipe from Taste of Home magazine Ingredients 1 Tbsp dried minced garlic 1 Tbsp dried rosemary, crushed 1 Tbsp dried oregano 2 tsp dried basil 1 tsp crushed red pepper flakes 1/2 tsp salt 1/2 tsp coarsely ground pepper 1 Tbsp water 1/2 cup extra virgin olive oil 1 French baguette Directions 1. In a small bowl, combine the spices (first 7 ingredients). Store in an airtight container in a cool, dry place for up to 6 months. 2. To prepare dipping oil: In a small microwave-safe bowl, combine 4 tsp. herb mix with water. Microwave, uncovered, on high 10-15 …

Olive Oil Dip

Recipe from Taste of Home magazine Ingredients 1 Tbsp dried minced garlic 1 Tbsp dried rosemary, crushed 1 Tbsp dried oregano 2 tsp dried basil 1 tsp crushed red pepper flakes 1/2 tsp salt 1/2 tsp coarsely ground pepper 1 Tbsp water 1/2 cup extra virgin olive oil 1 French baguette Directions 1. In a small bowl, combine the spices (first 7 ingredients). Store in an airtight container in a cool, dry place for up to 6 months. 2. To prepare dipping oil: In a small microwave-safe bowl, combine 4 tsp. herb mix with water. Microwave, uncovered, on high 10-15 …

TERIYAKI SALMON

Recipe from Veronica Foods 2 1/2 lbs salmon filet sliced into 2″ wide slices For the Teriyaki Sauce: 3 Tbsp hoisin sauce 3 Tbsp soy sauce 1/3 cup Honey Ginger White Balsamic Vinegar 2 Tbsp Japanese Toasted Sesame Oil 2 large or 3 medium garlic cloves minced 1/2 tsp freshly grated ginger To serve: Sesame seeds to garnish optional Green onion chopped, optional Prep: Grease a large rimmed baking sheet (cover with foil and then grease for easier clean-up). Preheat oven to 400˚F. Combine sauce ingredients and stir until sauce thickens. Place individual salmon slices in a mixing bowl. Pour …

TERIYAKI SALMON

Recipe from Veronica Foods 2 1/2 lbs salmon filet sliced into 2″ wide slices For the Teriyaki Sauce: 3 Tbsp hoisin sauce 3 Tbsp soy sauce 1/3 cup Honey Ginger White Balsamic Vinegar 2 Tbsp Japanese Toasted Sesame Oil 2 large or 3 medium garlic cloves minced 1/2 tsp freshly grated ginger To serve: Sesame seeds to garnish optional Green onion chopped, optional Prep: Grease a large rimmed baking sheet (cover with foil and then grease for easier clean-up). Preheat oven to 400˚F. Combine sauce ingredients and stir until sauce thickens. Place individual salmon slices in a mixing bowl. Pour …

BACON CHEDDAR SPINACH QUICHE

Recipe from Veronica Foods For The Crust 2 cups white whole wheat or all purpose flour 1 teaspoon salt 1/2 cup fruity, very fresh extra virgin olive oil such as Hojiblanca 1/2 cup ice cold water Preheat the oven to 375. Combine the flour and the salt in the bowl of a food processor. Pulse to combine. Blend the ice water and the extra virgin olive oil together well. Pour in to the food processor and pulse a few more times until the mixture comes together. On a floured surface roll out the dough and fit in to a 9″ …

BACON CHEDDAR SPINACH QUICHE

Recipe from Veronica Foods For The Crust 2 cups white whole wheat or all purpose flour 1 teaspoon salt 1/2 cup fruity, very fresh extra virgin olive oil such as Hojiblanca 1/2 cup ice cold water Preheat the oven to 375. Combine the flour and the salt in the bowl of a food processor. Pulse to combine. Blend the ice water and the extra virgin olive oil together well. Pour in to the food processor and pulse a few more times until the mixture comes together. On a floured surface roll out the dough and fit in to a 9″ …

CHICKEN & SPINACH POMEGRANATE SALAD

Recipe from Veronica Foods Chicken 1 pound chicken breasts 1 tablespoon Oro Bailen Picual Olive Oil 1 tablespoon lemon juice 1 tablespoon fresh rosemary chopped finely 1 tablespoon fresh thyme chopped 1 tablespoons fresh sage chopped Salt to taste Prepare the chicken by marinating it in a bowl with olive oil, lemon juice, salt and herbs. Marinate for at least 30 minutes. Grill the chicken on a grill pan, about 8 minutes per side, until browned and cooked through. Slice chicken. Vinaigrette 1/4 cup (60ml) Oro Bailen Picual Olive Oil – or any Medium EVOO 4 tablespoons Pomegranate Balsamic vinegar …

CHICKEN & SPINACH POMEGRANATE SALAD

Recipe from Veronica Foods Chicken 1 pound chicken breasts 1 tablespoon Oro Bailen Picual Olive Oil 1 tablespoon lemon juice 1 tablespoon fresh rosemary chopped finely 1 tablespoon fresh thyme chopped 1 tablespoons fresh sage chopped Salt to taste Prepare the chicken by marinating it in a bowl with olive oil, lemon juice, salt and herbs. Marinate for at least 30 minutes. Grill the chicken on a grill pan, about 8 minutes per side, until browned and cooked through. Slice chicken. Vinaigrette 1/4 cup (60ml) Oro Bailen Picual Olive Oil – or any Medium EVOO 4 tablespoons Pomegranate Balsamic vinegar …

BAKLOUTI WAFFLES

Recipe from Veronica Foods Ingredients 2 pounds baking potatoes (preferably organic) washed and scrubbed clean 1 large onion, grated 2 teaspoons baking powder 1 1/2 teaspoons table or fine sea salt Freshly ground black pepper 2 tablespoons Baklouti Agurmato Olive Oil – or any olive oil of your choice 1/2 cup plus 2 tablespoons all-purpose flour 4 large eggs Baklouti for greasing the waffle iron Directions Heat oven to 350. Lightly oil a large baking sheet and set aside. Coarsely grate the potatoes by hand or on the disc of a food processor, transferring to a large bowl of cold …

BAKLOUTI WAFFLES

Recipe from Veronica Foods Ingredients 2 pounds baking potatoes (preferably organic) washed and scrubbed clean 1 large onion, grated 2 teaspoons baking powder 1 1/2 teaspoons table or fine sea salt Freshly ground black pepper 2 tablespoons Baklouti Agurmato Olive Oil – or any olive oil of your choice 1/2 cup plus 2 tablespoons all-purpose flour 4 large eggs Baklouti for greasing the waffle iron Directions Heat oven to 350. Lightly oil a large baking sheet and set aside. Coarsely grate the potatoes by hand or on the disc of a food processor, transferring to a large bowl of cold …

POMEGRANATE BALSAMIC MARINADE

Recipe from Veronica Foods 1/3 cup Pomegranate Balsamic 1/4 cup Garlic Infused Olive Oil 1 Tbs. good quality Dijon style mustard 2 teaspoons kosher or sea salt In a medium bowl, whisk the mustard with the salt, and balsamic until blended thoroughly. Slowly drizzle in the olive oil whisking quickly and continuously. The marinade should become thick and emulsified. In a seal-able container or large zip lock bag, place your meat (pork, steak or even tofu) and thoroughly coat with the marinade. Refrigerate and marinate for 4-6 hours, turning the meat at least once during the process. Bake/Broil/Grill your choice …

POMEGRANATE BALSAMIC MARINADE

Recipe from Veronica Foods 1/3 cup Pomegranate Balsamic 1/4 cup Garlic Infused Olive Oil 1 Tbs. good quality Dijon style mustard 2 teaspoons kosher or sea salt In a medium bowl, whisk the mustard with the salt, and balsamic until blended thoroughly. Slowly drizzle in the olive oil whisking quickly and continuously. The marinade should become thick and emulsified. In a seal-able container or large zip lock bag, place your meat (pork, steak or even tofu) and thoroughly coat with the marinade. Refrigerate and marinate for 4-6 hours, turning the meat at least once during the process. Bake/Broil/Grill your choice …

SMOKED SALMON TOASTS WITH SPICY HERBED CREAM CHEESE

Recipe from Veronica Foods 16 oz cream cheese 3 clove of fresh garlic, pressed or finely minced 1 teaspoon of Baklouti Olive Oil ½ teaspoon of dried Basil ½ teaspoon of grated lemon rind Salt to taste (optional) 4 oz of cold-smoked salmon Whole wheat crackers, bagels or toast Chives for garnish Whip with hand mixer on low speed to combine; cream cheese, garlic, Baklouti Olive Oil, Basil and lemon rinds. Cover and place in refrigerator for at least an hour before serving. Enjoy on toast, bagels, crackers and top each piece with a serving of smoked salmon, garnish with …

SMOKED SALMON TOASTS WITH SPICY HERBED CREAM CHEESE

Recipe from Veronica Foods 16 oz cream cheese 3 clove of fresh garlic, pressed or finely minced 1 teaspoon of Baklouti Olive Oil ½ teaspoon of dried Basil ½ teaspoon of grated lemon rind Salt to taste (optional) 4 oz of cold-smoked salmon Whole wheat crackers, bagels or toast Chives for garnish Whip with hand mixer on low speed to combine; cream cheese, garlic, Baklouti Olive Oil, Basil and lemon rinds. Cover and place in refrigerator for at least an hour before serving. Enjoy on toast, bagels, crackers and top each piece with a serving of smoked salmon, garnish with …

HONEY LEMON GINGER CHICKEN WINGS

Recipe from Veronica Foods 4 lbs of chicken wings ¼ cup – Picual Olive Oil or any Mild or Medium EVOO Sat and pepper, to taste ¼ cup of Honey Ginger Balsamic Vinegar ¼ cup of Sicilian Lemon Balsamic Vinegar 2 tablespoons of Cayenne fused Olive Oil 2 tablespoons of soy sauce. 2 scallions thinly sliced. Preheat the broiler and set a rack in the center of the oven. In a large bowl, toss the chicken wings with the Extra Virgin Olive Oil and season with salt and pepper. Arrange the wings on a wire rack set over a large …

HONEY LEMON GINGER CHICKEN WINGS

Recipe from Veronica Foods 4 lbs of chicken wings ¼ cup – Picual Olive Oil or any Mild or Medium EVOO Sat and pepper, to taste ¼ cup of Honey Ginger Balsamic Vinegar ¼ cup of Sicilian Lemon Balsamic Vinegar 2 tablespoons of Cayenne fused Olive Oil 2 tablespoons of soy sauce. 2 scallions thinly sliced. Preheat the broiler and set a rack in the center of the oven. In a large bowl, toss the chicken wings with the Extra Virgin Olive Oil and season with salt and pepper. Arrange the wings on a wire rack set over a large …

Kale with Ultra-Premium EVOO, Oranges & Garlic, Mani Style

Ingredients: 2 pounds kale trimmed, rinsed and drained 2/3 cup Ultra-Premium olive oil or (D’Olivo’s Mani Orange fused EVOO) 2 oranges with peel on, cut into 8 wedges each 6 garlic cloves peeled and thinly sliced Salt and pepper to taste Instructions: Separate the kale into leaves, trim and rinse well. Drain thoroughly in a salad spinner. Heat half the olive oil in a large, wide pot over medium heat and cook the garlic until soft. Stir in the orange wedges and cook together for a minute. Add the kale, in batches if necessary, stirring it up so that the garlic and orange wedges are distributed evenly …

Kale with Ultra-Premium EVOO, Oranges & Garlic, Mani Style

Ingredients: 2 pounds kale trimmed, rinsed and drained 2/3 cup Ultra-Premium olive oil or (D’Olivo’s Mani Orange fused EVOO) 2 oranges with peel on, cut into 8 wedges each 6 garlic cloves peeled and thinly sliced Salt and pepper to taste Instructions: Separate the kale into leaves, trim and rinse well. Drain thoroughly in a salad spinner. Heat half the olive oil in a large, wide pot over medium heat and cook the garlic until soft. Stir in the orange wedges and cook together for a minute. Add the kale, in batches if necessary, stirring it up so that the garlic and orange wedges are distributed evenly …

ORANGE CREAMSICLE CREPES

Recipe by Veronica Foods Ingredients: Crepes 2 eggs 1 cup of milk 1 ½ teaspoon of Whole Fruit Infused Mandarin Olive Oil 2/3 cup of all-purpose flour Butter Infused Olive Oil to coat skillet In a blender combine eggs, milk, flour salt and Mandarin Olive Oil. Process until smooth. Cover and refrigerate for an hour. Heat a skillet over medium- high heat and brush with Butter Infused Olive Oil. Pour ¼ cup of crepe into pan tilting to completely coat the surface of pan. Cook 2-5 minutes, turning once, until golden brown. Repeat with remaining batter. Filling 8 oz. ricotta …

ORANGE CREAMSICLE CREPES

Recipe by Veronica Foods Ingredients: Crepes 2 eggs 1 cup of milk 1 ½ teaspoon of Whole Fruit Infused Mandarin Olive Oil 2/3 cup of all-purpose flour Butter Infused Olive Oil to coat skillet In a blender combine eggs, milk, flour salt and Mandarin Olive Oil. Process until smooth. Cover and refrigerate for an hour. Heat a skillet over medium- high heat and brush with Butter Infused Olive Oil. Pour ¼ cup of crepe into pan tilting to completely coat the surface of pan. Cook 2-5 minutes, turning once, until golden brown. Repeat with remaining batter. Filling 8 oz. ricotta …

BULGUR SALAD WITH MEDITERRANEAN VEGETABLES & LEMONY-DILL VINAIGRETTE

Recipe From Veronica Foods Ingredients: 2 cups bulgar 1/2 cup Dill Olive Oil 1/4 cup A-Premium White Balsamic Juice and zest of one large lemon 1 cup cherry tomatoes, halved 1 can or cup of garbanzo beans, drained 1 large English cucumber finely diced 1 red or yellow bell pepper finely diced 2 tablespoons fresh flat leaf parsley, chopped 1/2 red onion finely minced 1 clove garlic finely minced 1 teaspoon ground cumin 1/2 cup crumbled feta (optional) sea salt and pepper to taste Directions Soak the bulgur in very hot water (enough to cover the bulgur by 1″) along …

BULGUR SALAD WITH MEDITERRANEAN VEGETABLES & LEMONY-DILL VINAIGRETTE

Recipe From Veronica Foods Ingredients: 2 cups bulgar 1/2 cup Dill Olive Oil 1/4 cup A-Premium White Balsamic Juice and zest of one large lemon 1 cup cherry tomatoes, halved 1 can or cup of garbanzo beans, drained 1 large English cucumber finely diced 1 red or yellow bell pepper finely diced 2 tablespoons fresh flat leaf parsley, chopped 1/2 red onion finely minced 1 clove garlic finely minced 1 teaspoon ground cumin 1/2 cup crumbled feta (optional) sea salt and pepper to taste Directions Soak the bulgur in very hot water (enough to cover the bulgur by 1″) along …

TRADITIONAL PAELLA WITH SHRIMP, CHORIZO, AND SPICY GORDAL OLIVES

Recipe From Veronica Foods Ingredients: 4 tablespoons Australian Koroneiki EVOO 1 Red Bell Pepper – cut into thin strips 1 Green Bell Pepper – cut into thin strips 1 Yellow Bell pepper – cut into thin strips 5 large cloves or garlic minced 1/2 teaspoon red pepper flakes 1 teaspoon fresh thyme leaves salt pepper to taste 1 pound Spanish Chorizo sausage sliced into ¼ inch slices 1 pound boneless skinless chicken thighs cut in strips One large tomato diced or one 14 oz can diced 1 cup Deliza Gordal Olives stuffed with Garlic & Red Chile, halved One medium …

TRADITIONAL PAELLA WITH SHRIMP, CHORIZO, AND SPICY GORDAL OLIVES

Recipe From Veronica Foods Ingredients: 4 tablespoons Australian Koroneiki EVOO 1 Red Bell Pepper – cut into thin strips 1 Green Bell Pepper – cut into thin strips 1 Yellow Bell pepper – cut into thin strips 5 large cloves or garlic minced 1/2 teaspoon red pepper flakes 1 teaspoon fresh thyme leaves salt pepper to taste 1 pound Spanish Chorizo sausage sliced into ¼ inch slices 1 pound boneless skinless chicken thighs cut in strips One large tomato diced or one 14 oz can diced 1 cup Deliza Gordal Olives stuffed with Garlic & Red Chile, halved One medium …

CORN BISQUE WITH CRISPY FRIED SHALLOTS & EVOO

Recipe From Veronica Foods Ingredients: 8 ears of super sweet corn 3 shallots, thinly sliced 1 teaspoon fresh thyme leaves, woody stems discarded 1 large bay leaf 2 large cloves garlic, minced 2 quarts chicken or vegetable stock 1 cup of heavy whipping cream – optional 1 bunch chives, finely minced 1/4 cup + 2 tablespoons ultra-fresh, herbaceous, peppery olive oil such as Picual EVOO fresh ground pepper and salt to taste Directions Optimally, this recipe is made in pressure cooker. However, excellent results can be achieved on the stove top. Shuck the corn, cut the kernels off each ear …

CORN BISQUE WITH CRISPY FRIED SHALLOTS & EVOO

Recipe From Veronica Foods Ingredients: 8 ears of super sweet corn 3 shallots, thinly sliced 1 teaspoon fresh thyme leaves, woody stems discarded 1 large bay leaf 2 large cloves garlic, minced 2 quarts chicken or vegetable stock 1 cup of heavy whipping cream – optional 1 bunch chives, finely minced 1/4 cup + 2 tablespoons ultra-fresh, herbaceous, peppery olive oil such as Picual EVOO fresh ground pepper and salt to taste Directions Optimally, this recipe is made in pressure cooker. However, excellent results can be achieved on the stove top. Shuck the corn, cut the kernels off each ear …

HONEY, SOY, GINGER, TANGERINE BALSAMIC GLAZED WINGS

Recipe From Veronica Foods Ingredients 2 pounds chicken wings 4 slices ginger 3 scallions, thinly sliced 2 tablespoons Garlic Olive Oil 1 tablespoon Cayenne Olive Oil 1/2 cup Tangerine Dark Balsamic 1/4 cup honey 1/2 tablespoons light soy sauce 1 teaspoon Dark Roasted Sesame Oil Instructions Rinse chicken wings and pat dry. In a large shallow bowl or ziplock bag add all the ingredients, reserving 1 tablespoon garlic olive oil and cayenne olive oil. Add the wings and toss well to coat. Cover and marinate the wings in the refrigerator for at least 2 hours or up to 8 hours. …

HONEY, SOY, GINGER, TANGERINE BALSAMIC GLAZED WINGS

Recipe From Veronica Foods Ingredients 2 pounds chicken wings 4 slices ginger 3 scallions, thinly sliced 2 tablespoons Garlic Olive Oil 1 tablespoon Cayenne Olive Oil 1/2 cup Tangerine Dark Balsamic 1/4 cup honey 1/2 tablespoons light soy sauce 1 teaspoon Dark Roasted Sesame Oil Instructions Rinse chicken wings and pat dry. In a large shallow bowl or ziplock bag add all the ingredients, reserving 1 tablespoon garlic olive oil and cayenne olive oil. Add the wings and toss well to coat. Cover and marinate the wings in the refrigerator for at least 2 hours or up to 8 hours. …

AVOCADO TOAST WITH POACHED EGG

Recipe From Veronica Foods INGREDIENTS 2 very fresh eggs 2 tablespoons of Neapolitan Herb Balsamic Vinegar 2 pieces sprouted or whole grain bread 1 avocado handful of greens spinach/chard/arugula etc salt and pepper INSTRUCTIONS Crack the eggs into individual small dishes and set aside while the water is heating. In a small sauce pan warm balsamic vinegar until it becomes a reduction – thick sauce. Bring a pot of water to boil, turn off the heat and carefully tip the eggs into the water. Cover the pot and poach for 3 to 5 minutes, depending on your preference. While the …

AVOCADO TOAST WITH POACHED EGG

Recipe From Veronica Foods INGREDIENTS 2 very fresh eggs 2 tablespoons of Neapolitan Herb Balsamic Vinegar 2 pieces sprouted or whole grain bread 1 avocado handful of greens spinach/chard/arugula etc salt and pepper INSTRUCTIONS Crack the eggs into individual small dishes and set aside while the water is heating. In a small sauce pan warm balsamic vinegar until it becomes a reduction – thick sauce. Bring a pot of water to boil, turn off the heat and carefully tip the eggs into the water. Cover the pot and poach for 3 to 5 minutes, depending on your preference. While the …

WILD MUSHROOM & BALSAMIC CREAM SAUCE PASTA

Recipe From Veronica Foods Ingredients: 16oz of penne pasta or pasta of your choice 1 cup dried mushrooms such as shitake, porcini, and morel 1 cup heavy cream 3 tablespoons Chiquitita Olive Oil 1/3 cup dry Marsala wine 1/2 cup reserved mushroom stock (soaking liquid) 2 tablespoons Traditional Style Balsamic Condimento 1 large shallot, sliced thin 1 medium red onion, sliced thin 1 – 2″ sprig of fresh thyme, leaves only kosher salt and fresh ground pepper to taste Grated Pecorino Romano cheese Place mushrooms in a small bowl and pour one cup of boiling water over the mushrooms and …

WILD MUSHROOM & BALSAMIC CREAM SAUCE PASTA

Recipe From Veronica Foods Ingredients: 16oz of penne pasta or pasta of your choice 1 cup dried mushrooms such as shitake, porcini, and morel 1 cup heavy cream 3 tablespoons Chiquitita Olive Oil 1/3 cup dry Marsala wine 1/2 cup reserved mushroom stock (soaking liquid) 2 tablespoons Traditional Style Balsamic Condimento 1 large shallot, sliced thin 1 medium red onion, sliced thin 1 – 2″ sprig of fresh thyme, leaves only kosher salt and fresh ground pepper to taste Grated Pecorino Romano cheese Place mushrooms in a small bowl and pour one cup of boiling water over the mushrooms and …

Greek Salad

Ingredients Roma or Grape Tomatoes Cucumbers Red Onion Bell Pepper Kalamata or Black Olives Avocado Feta Cheese Directions Dice all ingredients into bit sized pieces. Mix together into a bowl. Make a dressing out of olive oil, red wine vinegar, lemon juice, garlic, and herbs. Drizzle dressing over the ingredients and let sit. Serve when the rest of the meal is ready.

Greek Salad

Ingredients Roma or Grape Tomatoes Cucumbers Red Onion Bell Pepper Kalamata or Black Olives Avocado Feta Cheese Directions Dice all ingredients into bit sized pieces. Mix together into a bowl. Make a dressing out of olive oil, red wine vinegar, lemon juice, garlic, and herbs. Drizzle dressing over the ingredients and let sit. Serve when the rest of the meal is ready.

Margherita Margarita

Recipe from Tammi L. Ingredients 1.5 oz cherry tomato and basil infused tequila .5 oz fresh lime juice .5 oz fresh lemon juice .75 oz simple syrup Directions shake and strain over fresh ice in a sriracha salt rimmed rocks glass 2 tsp Neapolitan herb balsamic vinegar Garnish with fresh basil, cherry tomato and fresh mozzarella For the infused tequila: use 1 bottle of 100% agave tequila (I like Sauza Silver for a decently priced bottle) per pound of cherry tomatoes (rinsed and halved) and 4 oz fresh basil (rinsed). combine all ingredients in a clean glass jar and let …

Margherita Margarita

Recipe from Tammi L. Ingredients 1.5 oz cherry tomato and basil infused tequila .5 oz fresh lime juice .5 oz fresh lemon juice .75 oz simple syrup Directions shake and strain over fresh ice in a sriracha salt rimmed rocks glass 2 tsp Neapolitan herb balsamic vinegar Garnish with fresh basil, cherry tomato and fresh mozzarella For the infused tequila: use 1 bottle of 100% agave tequila (I like Sauza Silver for a decently priced bottle) per pound of cherry tomatoes (rinsed and halved) and 4 oz fresh basil (rinsed). combine all ingredients in a clean glass jar and let …

Tangerine Olive Oil Cake

Ingredients Vegetable oil for pan About 2 1/2 cups flour 4 large eggs 2 cups sugar, divided 1 1/2 cups Roussanne, divided, or any other floral, fruity white wine, such as Viognier 3/4 cup tangerine olive oil or very fresh, fruity unflavored extra-virgin olive oil (We Substitute with our Mandarin Orange olive oil) 1 teaspoon vanilla extract 5 teaspoons tangerine zest (from about 4 tangerines), plus 1 whole tangerine 1/2 teaspoon salt 2 1/4 teaspoons baking powder Lightly sweetened softly whipped cream (optional) Directions 1. Preheat oven to 350°. Oil and flour a 12-cup Bundt pan. 2. Beat eggs and …

Tangerine Olive Oil Cake

Ingredients Vegetable oil for pan About 2 1/2 cups flour 4 large eggs 2 cups sugar, divided 1 1/2 cups Roussanne, divided, or any other floral, fruity white wine, such as Viognier 3/4 cup tangerine olive oil or very fresh, fruity unflavored extra-virgin olive oil (We Substitute with our Mandarin Orange olive oil) 1 teaspoon vanilla extract 5 teaspoons tangerine zest (from about 4 tangerines), plus 1 whole tangerine 1/2 teaspoon salt 2 1/4 teaspoons baking powder Lightly sweetened softly whipped cream (optional) Directions 1. Preheat oven to 350°. Oil and flour a 12-cup Bundt pan. 2. Beat eggs and …

Sous Vide Tuscan Herb & Neopolitan Tri-Tip

Ingredients 1 Large Tri tip steak (or another cut that you prefer) D’Olivo Tuscan Herb Olive Oil D’Olivo Neopolitan Balsamic Vinegar D’Olivo Truffle Salt Directions Generously drizzle Tuscan Herb olive oil onto the raw steak and massage it into the meat. Take the Neopolitan balsamic vinegar and do the same. Place the meat into your vacuum bag and add in a couple pads of butter. Vacuum seal the meat and place into your sous vide machine. Allow it to cook in the sous vide for several hours. Once cooked, remove the meat from the sous vide. Drizzle olive oil into …

Sous Vide Tuscan Herb & Neopolitan Tri-Tip

Ingredients 1 Large Tri tip steak (or another cut that you prefer) D’Olivo Tuscan Herb Olive Oil D’Olivo Neopolitan Balsamic Vinegar D’Olivo Truffle Salt Directions Generously drizzle Tuscan Herb olive oil onto the raw steak and massage it into the meat. Take the Neopolitan balsamic vinegar and do the same. Place the meat into your vacuum bag and add in a couple pads of butter. Vacuum seal the meat and place into your sous vide machine. Allow it to cook in the sous vide for several hours. Once cooked, remove the meat from the sous vide. Drizzle olive oil into …

Turkey White-Bean Soup

Ingredients 5 medium yellow onions 7 celery stalks 7 carrots 2 leeks 1 sprig rosemary (6 in.) 8 sprigs thyme, plus 2 tbsp. finely chopped leaves 6 sprigs flat-leaf parsley, plus 4 tbsp. finely chopped leaves 2 bay leaves 2 1/4 teaspoons salt, divided 1 teaspoon peppercorns, plus 1 tsp. pepper 1 turkey carcass (meat removed), including turkey neck, chopped into large pieces 1/4 cup extra-virgin olive oil 4 garlic cloves, finely chopped 4 cups shredded cooked turkey meat, both light and dark 2 cans (14 1/2 oz. each) cannellini or other white beans, rinsed and drained About 1/4 cup …

Turkey White-Bean Soup

Ingredients 5 medium yellow onions 7 celery stalks 7 carrots 2 leeks 1 sprig rosemary (6 in.) 8 sprigs thyme, plus 2 tbsp. finely chopped leaves 6 sprigs flat-leaf parsley, plus 4 tbsp. finely chopped leaves 2 bay leaves 2 1/4 teaspoons salt, divided 1 teaspoon peppercorns, plus 1 tsp. pepper 1 turkey carcass (meat removed), including turkey neck, chopped into large pieces 1/4 cup extra-virgin olive oil 4 garlic cloves, finely chopped 4 cups shredded cooked turkey meat, both light and dark 2 cans (14 1/2 oz. each) cannellini or other white beans, rinsed and drained About 1/4 cup …

Pizza Sauce

Ingredients 1 (28 oz) can tomato puree 1 (28 oz) can diced tomatoes 6 cloves garlic, finely chopped 1 tablespoon brown sugar 1 tablespoon Italian seasoning 1 teaspoon dried basil ½ teaspoon red pepper flakes 3 tablespoons D’Olivo olive oil Directions Bring tomato puree, diced tomatoes, garlic, brown sugar, Italian seasoning, basil, and red pepper flakes to a boil in a large saucepan. Reduce heat to low and simmer uncovered until sauce is thickened, about 30 minutes. Stir olive oil into tomato sauce and simmer until hot, 1 to 2 minutes more.

Pizza Sauce

Ingredients 1 (28 oz) can tomato puree 1 (28 oz) can diced tomatoes 6 cloves garlic, finely chopped 1 tablespoon brown sugar 1 tablespoon Italian seasoning 1 teaspoon dried basil ½ teaspoon red pepper flakes 3 tablespoons D’Olivo olive oil Directions Bring tomato puree, diced tomatoes, garlic, brown sugar, Italian seasoning, basil, and red pepper flakes to a boil in a large saucepan. Reduce heat to low and simmer uncovered until sauce is thickened, about 30 minutes. Stir olive oil into tomato sauce and simmer until hot, 1 to 2 minutes more.

Olive Oil Bread

Ingredients ½ cup warm water 2 ¼ teaspoons active dry yeast 1 teaspoon white sugar 1 teaspoon salt 4 tablespoons D’Olivo olive oil 2 ½ cups all-purpose flour Directions 1. In a large bowl mix together the warm water (110 degrees), yeast, sugar, salt, and olive oil. Stir in 2 cups of the flour in order to make a soft ball. Knead in additional flour so that dough is soft and not sticky. Place kneaded dough in a medium size greased bowl. Cover and let rise until doubled in size. 2. Punch down dough, and form into ball or loaf …

Olive Oil Bread

Ingredients ½ cup warm water 2 ¼ teaspoons active dry yeast 1 teaspoon white sugar 1 teaspoon salt 4 tablespoons D’Olivo olive oil 2 ½ cups all-purpose flour Directions 1. In a large bowl mix together the warm water (110 degrees), yeast, sugar, salt, and olive oil. Stir in 2 cups of the flour in order to make a soft ball. Knead in additional flour so that dough is soft and not sticky. Place kneaded dough in a medium size greased bowl. Cover and let rise until doubled in size. 2. Punch down dough, and form into ball or loaf …

Tomato Soup

Recipe courtesy of Muir Glen Organic Ingredients 1/3 cup D’Olivo olive oil 2 red bell peppers, stems and seeds removed, sliced lengthwise into 1/2-inch wide strips 1 small yellow onion, peeled and quartered 2 garlic cloves, peeled and quartered 2 tablespoons Tomato Paste 2 (14.5-ounce) cans Fire Roasted Diced Tomatoes 2 cups chicken or vegetable broth 1 teaspoon red wine vinegar, plus more to taste 2 teaspoons kosher salt, plus more to taste 1/2 teaspoon fresh black pepper, plus more to taste 1 small pinch sugar, as needed 1 handful fresh basil 4 dollops crème fraîche Directions In a heavy-bottomed …

Tomato Soup

Recipe courtesy of Muir Glen Organic Ingredients 1/3 cup D’Olivo olive oil 2 red bell peppers, stems and seeds removed, sliced lengthwise into 1/2-inch wide strips 1 small yellow onion, peeled and quartered 2 garlic cloves, peeled and quartered 2 tablespoons Tomato Paste 2 (14.5-ounce) cans Fire Roasted Diced Tomatoes 2 cups chicken or vegetable broth 1 teaspoon red wine vinegar, plus more to taste 2 teaspoons kosher salt, plus more to taste 1/2 teaspoon fresh black pepper, plus more to taste 1 small pinch sugar, as needed 1 handful fresh basil 4 dollops crème fraîche Directions In a heavy-bottomed …

Apricot Glazed Cornish Game Hen with a Sausage, Wild Rice, Mushroom and Sage stuffing. By Brent Herring (General Manager).

    Sorry I don’t measure I add things to taste. Serving: 4 Cornish Games Hens   Sausage, Wild Rice, Mushroom and Sage stuffing: 1 lb. bulk pork sausage 3 tbsp. D’Olivo wild mushroom sage olive oil (more if needed) 1 large onion 1/4 lb. small mushrooms (such as white button) 2 cups wild rice 4 cups low-sodium chicken broth (May need a little extra when adding the basmati rice) 2 tbsp. chopped fresh sage 2 bay leaves 1 cup basmati rice 1/4 c. chopped fresh parsley salt Freshly ground pepper Optional: Add dried fruits like apricot or craisins   Apricot Glaze: Apricot preserves (maybe a …

Apricot Glazed Cornish Game Hen with a Sausage, Wild Rice, Mushroom and Sage stuffing. By Brent Herring (General Manager).

    Sorry I don’t measure I add things to taste. Serving: 4 Cornish Games Hens   Sausage, Wild Rice, Mushroom and Sage stuffing: 1 lb. bulk pork sausage 3 tbsp. D’Olivo wild mushroom sage olive oil (more if needed) 1 large onion 1/4 lb. small mushrooms (such as white button) 2 cups wild rice 4 cups low-sodium chicken broth (May need a little extra when adding the basmati rice) 2 tbsp. chopped fresh sage 2 bay leaves 1 cup basmati rice 1/4 c. chopped fresh parsley salt Freshly ground pepper Optional: Add dried fruits like apricot or craisins   Apricot Glaze: Apricot preserves (maybe a …

Eggplant Meatballs By Bernie Lorraine

Ingredients: Cooking spray 1/2 Tbsp D’Olivo ultra premium olive oil or D’Olivo basil olive oil 1 1/4 lbs unpeeled eggplant, cut into one inch pieces kosher salt 1/4 tsp black pepper 2 garlic cloves crushed 2 tbsp chopped basil, plus leaves for garnish 1 1/2 cups Italian seasoned breadcrumbs 1 large egg beaten 2 ounces Pecorino Romano cheese freshly grated, plus more for serving 1 tbsp flat leafed parsley 1 (25.25 ounce jar) Marinara sauce part skim ricotta cheese, for serving (optional) Directions: 1) Heat the oven to 375’F. Spray a large rimmed baking sheet with cooking spray 2)Place 1/2 …

Eggplant Meatballs By Bernie Lorraine

Ingredients: Cooking spray 1/2 Tbsp D’Olivo ultra premium olive oil or D’Olivo basil olive oil 1 1/4 lbs unpeeled eggplant, cut into one inch pieces kosher salt 1/4 tsp black pepper 2 garlic cloves crushed 2 tbsp chopped basil, plus leaves for garnish 1 1/2 cups Italian seasoned breadcrumbs 1 large egg beaten 2 ounces Pecorino Romano cheese freshly grated, plus more for serving 1 tbsp flat leafed parsley 1 (25.25 ounce jar) Marinara sauce part skim ricotta cheese, for serving (optional) Directions: 1) Heat the oven to 375’F. Spray a large rimmed baking sheet with cooking spray 2)Place 1/2 …

Madeira Cobbler Cocktail

How to Make It Fill a julep cup with crushed ice. Fill a cocktail shaker with large ice cubes; add Madeira, rum, simple syrup, orange peel strips, lemon peel strip, and 5 blackberries. Cover and shake vigorously until well chilled, about 10 seconds. Strain into prepared cup; top with crushed ice and remaining 5 blackberries. Garnish with pineapple wedge. Serve with a straw. Ingredients: Crushed ice Ice cubes 1/4 cup plus 1 tablespoon (2 1/2 ounces) dry-style Madeira (preferably Sercial) 1 tablespoon (1/2 ounce) Demerara rum (such as El Dorado) 1 teaspoon simple syrup 2 orange peel strips 1 lemon …

Madeira Cobbler Cocktail

How to Make It Fill a julep cup with crushed ice. Fill a cocktail shaker with large ice cubes; add Madeira, rum, simple syrup, orange peel strips, lemon peel strip, and 5 blackberries. Cover and shake vigorously until well chilled, about 10 seconds. Strain into prepared cup; top with crushed ice and remaining 5 blackberries. Garnish with pineapple wedge. Serve with a straw. Ingredients: Crushed ice Ice cubes 1/4 cup plus 1 tablespoon (2 1/2 ounces) dry-style Madeira (preferably Sercial) 1 tablespoon (1/2 ounce) Demerara rum (such as El Dorado) 1 teaspoon simple syrup 2 orange peel strips 1 lemon …

Roasted Curry Tomato Pie

How to Make It Step 1 Make the pastry crust (See below) Pulse flour, salt, turmeric, and black pepper in a food processor until combined. Add butter, and pulse until mixture is crumbly and butter is cut into small bits, about 10 times. Slowly add 4 tablespoons ice water while pulsing, adding up to 1 more tablespoon ice water, 1 teaspoon at a time, until dough comes together and forms a ball. Wrap in plastic wrap, and refrigerate until chilled, about 30 minutes. Step 2 Make the tamarind onions (See Below) Heat ultra premium olive oil in a large skillet …

Roasted Curry Tomato Pie

How to Make It Step 1 Make the pastry crust (See below) Pulse flour, salt, turmeric, and black pepper in a food processor until combined. Add butter, and pulse until mixture is crumbly and butter is cut into small bits, about 10 times. Slowly add 4 tablespoons ice water while pulsing, adding up to 1 more tablespoon ice water, 1 teaspoon at a time, until dough comes together and forms a ball. Wrap in plastic wrap, and refrigerate until chilled, about 30 minutes. Step 2 Make the tamarind onions (See Below) Heat ultra premium olive oil in a large skillet …

Spinach Pesto Pasta with Chicken

Ingredients coarse salt 1 bunch spinach, tough stems removed 1 cup packed Fresh Basil leaves 3 tablespoons pine nuts 1 garlic clove, peeled fine sea salt 6 tablespoons D’Olivo olive oil 1 pound pasta 2 1/2 cups roasted chicken, finely shredded, at room temperature D’Olivo olive oil, for drizzling 2 ounces ricotta salata cheese, very thinly sliced Directions Bring a large pot of well-salted water to a boil. In a food processor, combine the spinach, basil, pine nuts, garlic, and 1/2 teaspoon fine sea salt. With the machine running, add the oil in a slow and steady stream; pulsing until …

Spinach Pesto Pasta with Chicken

Ingredients coarse salt 1 bunch spinach, tough stems removed 1 cup packed Fresh Basil leaves 3 tablespoons pine nuts 1 garlic clove, peeled fine sea salt 6 tablespoons D’Olivo olive oil 1 pound pasta 2 1/2 cups roasted chicken, finely shredded, at room temperature D’Olivo olive oil, for drizzling 2 ounces ricotta salata cheese, very thinly sliced Directions Bring a large pot of well-salted water to a boil. In a food processor, combine the spinach, basil, pine nuts, garlic, and 1/2 teaspoon fine sea salt. With the machine running, add the oil in a slow and steady stream; pulsing until …

Cooked Squash

Olive oil braised squash is not only incredibly easy to make, but it packs some serious flavor. To start, cut up your squash into bite-sized pieces and heat some olive oil in a pan over medium heat. Next, add in salt, pepper, crushed red pepper, garlic, and just about anything else you want for flavor. Then, add the squash and let it braise on each side for a few minutes!

Cooked Squash

Olive oil braised squash is not only incredibly easy to make, but it packs some serious flavor. To start, cut up your squash into bite-sized pieces and heat some olive oil in a pan over medium heat. Next, add in salt, pepper, crushed red pepper, garlic, and just about anything else you want for flavor. Then, add the squash and let it braise on each side for a few minutes!

Corn & Avocado Salad

Combine the zesty flavor of onion with the smooth, semi-sweet flavors of corn and avocado. Simply cut onion and avocado into bit sized pieces. Add corn. From here, throw in some tomatoes, salt and pepper, vinegar, your favorite olive oil. Mix and serve cool for the perfect summer dish.

Corn & Avocado Salad

Combine the zesty flavor of onion with the smooth, semi-sweet flavors of corn and avocado. Simply cut onion and avocado into bit sized pieces. Add corn. From here, throw in some tomatoes, salt and pepper, vinegar, your favorite olive oil. Mix and serve cool for the perfect summer dish.

Cucumber Salad

Simply cut some cucumber into medallions or in halves and toss them together with cherry tomatoes and onions, add salt and pepper, and top it all off with a few tablespoons of olive oil.Experiment with some flavored olive oils and different ingredients to come up with your own recipe.

Cucumber Salad

Simply cut some cucumber into medallions or in halves and toss them together with cherry tomatoes and onions, add salt and pepper, and top it all off with a few tablespoons of olive oil.Experiment with some flavored olive oils and different ingredients to come up with your own recipe.

Kale Chips

Start by washing the kale and removing the ribs as best you can. Then, preheat your oven to 275, gently place the kale on a baking sheet, add a sprinkle of salt, and generously drizzle olive oil over them.Bake until the edges are brown but not burnt (10-15 minutes).

Kale Chips

Start by washing the kale and removing the ribs as best you can. Then, preheat your oven to 275, gently place the kale on a baking sheet, add a sprinkle of salt, and generously drizzle olive oil over them.Bake until the edges are brown but not burnt (10-15 minutes).

Summer Coleslaw

Summer coleslaw is best when made with a blend of your favorite shredded vegetables. Once combined in a bowl, drizzle a few tablespoons of regular or flavored olive oil (hint, go for citrus!) along with a dash of balsamic glaze, lime juice, salt, pepper, and a touch of agave for sweetness.

Summer Coleslaw

Summer coleslaw is best when made with a blend of your favorite shredded vegetables. Once combined in a bowl, drizzle a few tablespoons of regular or flavored olive oil (hint, go for citrus!) along with a dash of balsamic glaze, lime juice, salt, pepper, and a touch of agave for sweetness.

Spiced Pomegranate Sparkler

Serves 1 Ingredients 1 teaspoon D’Olivo Cinnamon Pear Balsamic Vinegar 1 teaspoon pomegranate juice 4 ounces sparkling wine 1 teaspoon pomegranate seeds A drizzle of D’Olivo Blood Orange Olive Oil In a small bowl, toss the pomegranate seeds with Blood Orange Olive Oil. In a champagne flute, add the balsamic vinegar and pomegranate juice. Pour in the sparkling wine and garnish with orange-scented pomegranate seeds. Cheers!

Spiced Pomegranate Sparkler

Serves 1 Ingredients 1 teaspoon D’Olivo Cinnamon Pear Balsamic Vinegar 1 teaspoon pomegranate juice 4 ounces sparkling wine 1 teaspoon pomegranate seeds A drizzle of D’Olivo Blood Orange Olive Oil In a small bowl, toss the pomegranate seeds with Blood Orange Olive Oil. In a champagne flute, add the balsamic vinegar and pomegranate juice. Pour in the sparkling wine and garnish with orange-scented pomegranate seeds. Cheers!

Crunchy Harissa Lemon Pickled Vegetables

Ingredients 1 quart mixed chopped vegetables- romanesco, carrots, fennel, celery, radishes, purple onion ¾ cup champagne or sherry vinegar (available in our store) ¾ Ultra premium olive oil (available in our store) 1 jar Moroccan Preserved Meyer Lemon Paste (available in our store) 2 tablespoons Harissa Spice (available in our store) 1 tablespoon Honey (available in our store) Instructions Combine all ingredients in a large bowl and stir to combine. Transfer the mixture to an airtight jar and allow to sit 8-24 hours at room temperature. The vegetables will release water as they pickle so if the liquid doesn’t cover …

Crunchy Harissa Lemon Pickled Vegetables

Ingredients 1 quart mixed chopped vegetables- romanesco, carrots, fennel, celery, radishes, purple onion ¾ cup champagne or sherry vinegar (available in our store) ¾ Ultra premium olive oil (available in our store) 1 jar Moroccan Preserved Meyer Lemon Paste (available in our store) 2 tablespoons Harissa Spice (available in our store) 1 tablespoon Honey (available in our store) Instructions Combine all ingredients in a large bowl and stir to combine. Transfer the mixture to an airtight jar and allow to sit 8-24 hours at room temperature. The vegetables will release water as they pickle so if the liquid doesn’t cover …

Orange Tarragon Halibut with Honey

Ingredients 4 – 6 oz halibut fillets 2 tablespoons honey 4 tablespoons Orange Tarragon Compound Butter (see recipe below) Lemon or orange slices for garnish Salt Instructions Preheat the oven to 400 degrees.Prepare four pieces of parchment, one for each piece of fish.Working on a large sheet pan, place one piece of fish on each piece of parchment, top with 1 1/2 teaspoons of honey and 1 tablespoon of the compound butter. Seal the parchment packets and slide the baking sheet into the oven.Cook 12-14 minutes until the packets have ballooned up and you can hear the juices sizzling inside. …

Orange Tarragon Halibut with Honey

Ingredients 4 – 6 oz halibut fillets 2 tablespoons honey 4 tablespoons Orange Tarragon Compound Butter (see recipe below) Lemon or orange slices for garnish Salt Instructions Preheat the oven to 400 degrees.Prepare four pieces of parchment, one for each piece of fish.Working on a large sheet pan, place one piece of fish on each piece of parchment, top with 1 1/2 teaspoons of honey and 1 tablespoon of the compound butter. Seal the parchment packets and slide the baking sheet into the oven.Cook 12-14 minutes until the packets have ballooned up and you can hear the juices sizzling inside. …

Refreshing Seltzer Waters

Beat the heat this summer with a refreshing and crisp beverage. Simply pour the seltzer water of your choice over ice and mix with your favorite white balsamic vinegar for a great (and low calorie) treat!

Refreshing Seltzer Waters

Beat the heat this summer with a refreshing and crisp beverage. Simply pour the seltzer water of your choice over ice and mix with your favorite white balsamic vinegar for a great (and low calorie) treat!

Easy Summer Salad

Looking for a ridiculously easy summer salad? Try fresh cut cucumbers drizzled with Dill Infused Olive Oil and sprinkled with sea salt. Perfect as a side dish at a picnic or at an afternoon barbecue. Incredibly refreshing and truly delicious.

Easy Summer Salad

Looking for a ridiculously easy summer salad? Try fresh cut cucumbers drizzled with Dill Infused Olive Oil and sprinkled with sea salt. Perfect as a side dish at a picnic or at an afternoon barbecue. Incredibly refreshing and truly delicious.

Balsamic Cured Beef Jerky

Ingredients 2 pounds beef round steak, cut into very thin strips across the grain 1/4 cup soy sauce 3 Tablespoons Traditional Balsamic 2 Tablespoons natural liquid smoke 2 Teaspoons salt 1 teaspoon ground black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon hot red chili flakes (optional) Directions Place beef strips in the bottom of a large bowl and add soy sauce, balsamic, liquid smoke, salt, pepper, garlic powder, onion powder, and red chili flakes (if using). Mix to assure the meat is evenly coated and cover and marinate in the refrigerator for 8 hours or overnight. …

Balsamic Cured Beef Jerky

Ingredients 2 pounds beef round steak, cut into very thin strips across the grain 1/4 cup soy sauce 3 Tablespoons Traditional Balsamic 2 Tablespoons natural liquid smoke 2 Teaspoons salt 1 teaspoon ground black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon hot red chili flakes (optional) Directions Place beef strips in the bottom of a large bowl and add soy sauce, balsamic, liquid smoke, salt, pepper, garlic powder, onion powder, and red chili flakes (if using). Mix to assure the meat is evenly coated and cover and marinate in the refrigerator for 8 hours or overnight. …

Mandarin Fused Olive Oil Granola

Ingredients 3 cups oats 1 cup chopped nuts (almonds & pecans) 1/2 cup pumpkin seeds & sunflower seeds 1/2 cup honey 1/4 cup traditional balsamic 1 tsp salt 1/4 cup Fused Mandarin Olive Oil Directions: Toss all in a bowl to mix ingredients well and bake on a cookie sheet at 300F for 40 minutes, stirring occasionally.

Mandarin Fused Olive Oil Granola

Ingredients 3 cups oats 1 cup chopped nuts (almonds & pecans) 1/2 cup pumpkin seeds & sunflower seeds 1/2 cup honey 1/4 cup traditional balsamic 1 tsp salt 1/4 cup Fused Mandarin Olive Oil Directions: Toss all in a bowl to mix ingredients well and bake on a cookie sheet at 300F for 40 minutes, stirring occasionally.

Blueberry Lemon Agrumato Olive Oil Sour Cream Bundt Cake

For The Cake 2 1/2 cups unbleached all purpose flour 1 cup granulated sugar 1 teaspoon salt 1 teaspoon baking soda 1 1/2 teaspoons baking powder 1/2 cup sour cream 2 large eggs 1/2 cup lemon agrumato olive oil + 1 tablespoon 1 teaspoon vanilla extract 1 teaspoon finely grated lemon zest 2 cups washed and dried blueberries (1/2 cup reserved) For the Simple Syrup Lemon Glazed Blueberries 1/2 cup granulated sugar 2 tablespoon fresh lemon Juice or the juice of 1 large lemon Directions Preheat the oven to 350 F. Grease an 8 cup bundt pan with lemon olive …

Blueberry Lemon Agrumato Olive Oil Sour Cream Bundt Cake

For The Cake 2 1/2 cups unbleached all purpose flour 1 cup granulated sugar 1 teaspoon salt 1 teaspoon baking soda 1 1/2 teaspoons baking powder 1/2 cup sour cream 2 large eggs 1/2 cup lemon agrumato olive oil + 1 tablespoon 1 teaspoon vanilla extract 1 teaspoon finely grated lemon zest 2 cups washed and dried blueberries (1/2 cup reserved) For the Simple Syrup Lemon Glazed Blueberries 1/2 cup granulated sugar 2 tablespoon fresh lemon Juice or the juice of 1 large lemon Directions Preheat the oven to 350 F. Grease an 8 cup bundt pan with lemon olive …

Roasted Butternut Squash Stacks With Sage Pumpkin Seed Pesto

For the Roasted Butternut Squash 1 medium butternut squash peeled, and cut in to 3″-4″ “sticks” no more than 1″ thick 2 tablespoons of intense UP Extra Virgin Olive Oil such as Picual, Arbequina, or Coratina 2 tablespoons of Pumpkin Pie Spice White Balsamic 1 teaspoon sea salt freshly ground pepper Preheat the broiler or oven to 500 F. and adjust the rack to the the highest position in the oven. Combine the oil and vinegar in a bowl large enough to hold the butternut squash. Whisk to combine the oil and vinegar thoroughly. Toss the butternut squash with the …

Roasted Butternut Squash Stacks With Sage Pumpkin Seed Pesto

For the Roasted Butternut Squash 1 medium butternut squash peeled, and cut in to 3″-4″ “sticks” no more than 1″ thick 2 tablespoons of intense UP Extra Virgin Olive Oil such as Picual, Arbequina, or Coratina 2 tablespoons of Pumpkin Pie Spice White Balsamic 1 teaspoon sea salt freshly ground pepper Preheat the broiler or oven to 500 F. and adjust the rack to the the highest position in the oven. Combine the oil and vinegar in a bowl large enough to hold the butternut squash. Whisk to combine the oil and vinegar thoroughly. Toss the butternut squash with the …

Chocolate Blood Orange Waffles

Ingredients: 1 1/2 cups whole wheat flour 3 tsp. Baking powder 1/2 tsp. salt 1/4 cup good quality cocoa powder 1/4 cup date sugar 1 cup plain yogurt 2 large eggs 4 Tbs. Blood Orange Agrumato Olive Oil Instructions: Preheat the waffle iron. Mix together to dry ingredients in a large bowl. Whisk the wet ingredients together in a separate bowl and add to the dry ingredients, mixing gently until no spots of dry ingredients are visible. Use batter immediately in a greased, preheated waffle iron. Serve warm waffles with fresh fruit or with topping off choice.

Chocolate Blood Orange Waffles

Ingredients: 1 1/2 cups whole wheat flour 3 tsp. Baking powder 1/2 tsp. salt 1/4 cup good quality cocoa powder 1/4 cup date sugar 1 cup plain yogurt 2 large eggs 4 Tbs. Blood Orange Agrumato Olive Oil Instructions: Preheat the waffle iron. Mix together to dry ingredients in a large bowl. Whisk the wet ingredients together in a separate bowl and add to the dry ingredients, mixing gently until no spots of dry ingredients are visible. Use batter immediately in a greased, preheated waffle iron. Serve warm waffles with fresh fruit or with topping off choice.

Chimichurri – The “Other Pesto”

Directions 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 ground black pepper 1/2 teaspoon red pepper flakes Ingredients Place all the ingredients into the bowl of a food processor. Process until finely chopped but stop short of making a fine paste. Scrape the chimichurri into a bowl and adjust the seasonings as desired. This can be served immediately but it benefits from being allowed to sit …

Chimichurri – The “Other Pesto”

Directions 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 ground black pepper 1/2 teaspoon red pepper flakes Ingredients Place all the ingredients into the bowl of a food processor. Process until finely chopped but stop short of making a fine paste. Scrape the chimichurri into a bowl and adjust the seasonings as desired. This can be served immediately but it benefits from being allowed to sit …

Summer Peach Caprese Salad with UP Frantoio Leccino

Ingredients 8 oz. good quality whole milk ricotta A large ripe peach, sliced in 1/4″ slices (8 slices) 1/4 cup fresh torn basil leaves 2 tablespoons Peach White Balsamic 2 tablespoons Frantoio-Leccino salt & pepper to taste Instructions Arrange the sliced peaches on a platter sandwiching one tablespoon of ricotta between the slices. Whisk the olive oil with the white balsamic vinegar and drizzle the peaches and ricotta with the dressing. Season with salt and pepper and scatter fresh basil leaves over the peaches.

Summer Peach Caprese Salad with UP Frantoio Leccino

Ingredients 8 oz. good quality whole milk ricotta A large ripe peach, sliced in 1/4″ slices (8 slices) 1/4 cup fresh torn basil leaves 2 tablespoons Peach White Balsamic 2 tablespoons Frantoio-Leccino salt & pepper to taste Instructions Arrange the sliced peaches on a platter sandwiching one tablespoon of ricotta between the slices. Whisk the olive oil with the white balsamic vinegar and drizzle the peaches and ricotta with the dressing. Season with salt and pepper and scatter fresh basil leaves over the peaches.

LEMON STUFFED OLIVE TAPENADE WITH UP FRANTOIO LECCINO

Ingredients: 1 – 20 oz. jar Delizia Brand Lemon Stuffed Olives 2 teaspoons brined capers, drained 1 large garlic clove, minced 1 tablespoon fresh dill, chopped 1 tablespoon champagne vinegar 1/4 cup fresh UP olive oil Instructions: Place all ingredients in a food processor and pulse until a coarse paste (or desired consistency). Can be made ahead and refrigerated for up to 5 days. Serve with crackers, pita, or grilled baguette. Additional serving suggestions include atop grilled fish, chicken, or as an accompaniment to a cheese board.

LEMON STUFFED OLIVE TAPENADE WITH UP FRANTOIO LECCINO

Ingredients: 1 – 20 oz. jar Delizia Brand Lemon Stuffed Olives 2 teaspoons brined capers, drained 1 large garlic clove, minced 1 tablespoon fresh dill, chopped 1 tablespoon champagne vinegar 1/4 cup fresh UP olive oil Instructions: Place all ingredients in a food processor and pulse until a coarse paste (or desired consistency). Can be made ahead and refrigerated for up to 5 days. Serve with crackers, pita, or grilled baguette. Additional serving suggestions include atop grilled fish, chicken, or as an accompaniment to a cheese board.

Chocolate Balsamic Chicken Mole

Ingredients 4 tablespoons UP Certified Extra Virgin Olive Oil 5 pounds skinless boneless chicken thighs 4 cups low-salt chicken broth 1 cup chocolate balsamic 1 1/4 pounds onions, sliced 1/2 cup shelled pumpkin seeds 6 large garlic cloves, sliced 4 teaspoons cumin seeds 4 teaspoons coriander seeds 4 ounces dried pasilla chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed 1 ounce dried negro chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed 1/4 cup dried currants or raisins 3-4″ strip of orange zest 1 1/2 teaspoons dried oregano 1/2 teaspoon cinnamon Fresh cilantro for garnish Directions Heat 1 tablespoon olive oil …

Chocolate Balsamic Chicken Mole

Ingredients 4 tablespoons UP Certified Extra Virgin Olive Oil 5 pounds skinless boneless chicken thighs 4 cups low-salt chicken broth 1 cup chocolate balsamic 1 1/4 pounds onions, sliced 1/2 cup shelled pumpkin seeds 6 large garlic cloves, sliced 4 teaspoons cumin seeds 4 teaspoons coriander seeds 4 ounces dried pasilla chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed 1 ounce dried negro chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed 1/4 cup dried currants or raisins 3-4″ strip of orange zest 1 1/2 teaspoons dried oregano 1/2 teaspoon cinnamon Fresh cilantro for garnish Directions Heat 1 tablespoon olive oil …

Blackberry-Ginger Balsamic Glazed Wings

Ingredients 4 pounds chicken “party” wings 2 tablespoons Garlic Olive Oil (or olive oil of your choice) 1/2 teaspoon black pepper 3/4 cup Blackberry Ginger Balsamic Vinegar 1/4 cup soy sauce Directions Combine soy sauce, balsamic, pepper, olive oil and wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight. Preheat an outdoor grill for medium heat. Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes. Place the reserved marinade in a …

Blackberry-Ginger Balsamic Glazed Wings

Ingredients 4 pounds chicken “party” wings 2 tablespoons Garlic Olive Oil (or olive oil of your choice) 1/2 teaspoon black pepper 3/4 cup Blackberry Ginger Balsamic Vinegar 1/4 cup soy sauce Directions Combine soy sauce, balsamic, pepper, olive oil and wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight. Preheat an outdoor grill for medium heat. Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes. Place the reserved marinade in a …

CARAMELIZED BRUSSELS SPROUTS WITH CREMINI MUSHROOMS AND POMEGRANATE BALSAMIC

Whether you fall into the brussles sprouts hater’s club or the brussles fan club, this recipe is for you. After much initial protesting, this recipe quickly turns brussles haters into converts and the fans just love them even more. Ingredients 1 1/2 pounds small, fresh brussles sprouts, dried end trimmed, and cut in half 1/2 pound fresh Cremini mushrooms sliced in half 1/4 cup Mushroom-Sage olive oil (or olive oil of you choice such as lemon, garlic, UP EVOO, etc.) 1 medium shallot thinly sliced 2 Tablespoons pomegranate balsamic 1 teaspoon salt fresh ground pepper to taste Directions Heat a …

CARAMELIZED BRUSSELS SPROUTS WITH CREMINI MUSHROOMS AND POMEGRANATE BALSAMIC

Whether you fall into the brussles sprouts hater’s club or the brussles fan club, this recipe is for you. After much initial protesting, this recipe quickly turns brussles haters into converts and the fans just love them even more. Ingredients 1 1/2 pounds small, fresh brussles sprouts, dried end trimmed, and cut in half 1/2 pound fresh Cremini mushrooms sliced in half 1/4 cup Mushroom-Sage olive oil (or olive oil of you choice such as lemon, garlic, UP EVOO, etc.) 1 medium shallot thinly sliced 2 Tablespoons pomegranate balsamic 1 teaspoon salt fresh ground pepper to taste Directions Heat a …

Lime-Chipotle Olive Oil Aioli Coleslaw

I like to refer to this as the “money sauce”, a smokey, spicy, garlicky aioli, made from chipotle infused extra virgin olive oil. This this would make a shoe taste good if applied. Chipotle-Lime Aioli Ingredients 1 cup Chipotle Olive Oil 2 large egg yolks at room temperature** 2 garlic cloves, smashed 2 teaspoons sea salt 1 tablespoon fresh lime juice In the bowl of a food processor or blender jar, add the egg yolks, salt, garlic and lime juice. Process until well combined. VERY SLOWLY, drop by drop, begin to drizzle in the Chipotle Olive Oil while the machine …

Lime-Chipotle Olive Oil Aioli Coleslaw

I like to refer to this as the “money sauce”, a smokey, spicy, garlicky aioli, made from chipotle infused extra virgin olive oil. This this would make a shoe taste good if applied. Chipotle-Lime Aioli Ingredients 1 cup Chipotle Olive Oil 2 large egg yolks at room temperature** 2 garlic cloves, smashed 2 teaspoons sea salt 1 tablespoon fresh lime juice In the bowl of a food processor or blender jar, add the egg yolks, salt, garlic and lime juice. Process until well combined. VERY SLOWLY, drop by drop, begin to drizzle in the Chipotle Olive Oil while the machine …

Edamame “Pesto”

Easy, light, savory, and delicious… are just a few descriptors for this unusual but healthy take on pesto. Use it to highlight the versatility of UP Certified olive oil in everyday cooking. This spread is amazing on an array of foods or simply as a dip or spread. Think about layering this in lasagna, or adding a little vinegar or lemon juice to make an unusual, creamy “green goddess” dressing. Let your imagination be your guide. Ingredients 2 cups shelled shelled edamame 1/3 cup toasted shelled pumpkin seeds 1/2 cup UP certified olive oil – 2 cloves garlic 1/3 cup …

Edamame “Pesto”

Easy, light, savory, and delicious… are just a few descriptors for this unusual but healthy take on pesto. Use it to highlight the versatility of UP Certified olive oil in everyday cooking. This spread is amazing on an array of foods or simply as a dip or spread. Think about layering this in lasagna, or adding a little vinegar or lemon juice to make an unusual, creamy “green goddess” dressing. Let your imagination be your guide. Ingredients 2 cups shelled shelled edamame 1/3 cup toasted shelled pumpkin seeds 1/2 cup UP certified olive oil – 2 cloves garlic 1/3 cup …

Ultimate Polenta Recipe! *Vegan*

Photo and Recipe credit to Radha Hamilton Polenta is a hearty and amazingly delicious dish made from boiled cornmeal. What follows is a simple recipe that truly highlights fresh, UP Certified Extra Virgin Olive Oil. This recipe is a crowd pleaser that requires very few steps! Ingredients 1 Cup Polenta style ground cornmeal 1 teaspoon garlic powder 1 Tablespoon UP Extra Virgin Olive Oil 2 teaspoons Garlic Olive Oil Sea salt and fresh ground pepper to taste Red pepper flakes Additional Garlic Olive Oil for finishing Directions Bring 4 cups of lightly salted water to a boil in a medium …

Ultimate Polenta Recipe! *Vegan*

Photo and Recipe credit to Radha Hamilton Polenta is a hearty and amazingly delicious dish made from boiled cornmeal. What follows is a simple recipe that truly highlights fresh, UP Certified Extra Virgin Olive Oil. This recipe is a crowd pleaser that requires very few steps! Ingredients 1 Cup Polenta style ground cornmeal 1 teaspoon garlic powder 1 Tablespoon UP Extra Virgin Olive Oil 2 teaspoons Garlic Olive Oil Sea salt and fresh ground pepper to taste Red pepper flakes Additional Garlic Olive Oil for finishing Directions Bring 4 cups of lightly salted water to a boil in a medium …

Blenheim Apricot & Olive Oil Cake

Ingredients 2 cups Semolina 1 tablespoon Baking Powder 1½ teaspoon Baking Soda ½ teaspoon Salt 1 cup cane sugar, divided 2 Eggs 1¼ cups Buttermilk ¾ cup UP Extra Virgin Olive Oil ( I used Melgarejo Frantoio) 1 teaspoon Vanilla zest of 1 lemon 4 medium sized ripe apricots, pitted and cut in half ⅔ cup honey ¾ cup Blenheim Apricot White Balsamic Instructions Preheat the oven to 350 degrees F. Line the bottom of a 13 x 9″ rectangular baking pan with parchment paper and grease the sides and paper with a tablespoon of olive oil. In a large …

Blenheim Apricot & Olive Oil Cake

Ingredients 2 cups Semolina 1 tablespoon Baking Powder 1½ teaspoon Baking Soda ½ teaspoon Salt 1 cup cane sugar, divided 2 Eggs 1¼ cups Buttermilk ¾ cup UP Extra Virgin Olive Oil ( I used Melgarejo Frantoio) 1 teaspoon Vanilla zest of 1 lemon 4 medium sized ripe apricots, pitted and cut in half ⅔ cup honey ¾ cup Blenheim Apricot White Balsamic Instructions Preheat the oven to 350 degrees F. Line the bottom of a 13 x 9″ rectangular baking pan with parchment paper and grease the sides and paper with a tablespoon of olive oil. In a large …

Serrano Honey Vinegar Mustard with Garlic Olive Oil

Ingredients 4 tablespoons whole brown mustard seed 1/2 cup ground yellow mustard powder 1/3 cup water 1/2 cup Serrano Honey Vinegar 2 tablespoons Garlic Olive Oil (or other olive oil) 2 teaspoons salt Directions Grind the whole brown mustard seeds in a spice grinder for 15 seconds or with a mortar and pestle. They should be cracked but not fully ground to powder. Combine the slightly crushed seeds, mustard powder and salt in a small bowl with the salt. Mix in the wet ingredients including olive oil. It may seem runny but will thicken as it sits and once refrigerated. …

Serrano Honey Vinegar Mustard with Garlic Olive Oil

Ingredients 4 tablespoons whole brown mustard seed 1/2 cup ground yellow mustard powder 1/3 cup water 1/2 cup Serrano Honey Vinegar 2 tablespoons Garlic Olive Oil (or other olive oil) 2 teaspoons salt Directions Grind the whole brown mustard seeds in a spice grinder for 15 seconds or with a mortar and pestle. They should be cracked but not fully ground to powder. Combine the slightly crushed seeds, mustard powder and salt in a small bowl with the salt. Mix in the wet ingredients including olive oil. It may seem runny but will thicken as it sits and once refrigerated. …

Chia, Blueberry & High Phenol UP Hojiblanca Olive Oil Smoothie

Ingredients 2 cups frozen blueberries 1/3 cup Strawberry Balsamic 1 fresh banana (cut up) 1 cup packed fresh baby kale 1/4 cup Hojiblanca extra virgin olive oil 2 tablespoons chia seeds Directions Soak the chia seeds in 1/3 cup Strawberry Balsamic for at least 20 minutes prior to making the recipe. Add the soaked chia seeds, olive oil and banana to the blender jar and blend to a smooth consistency. Add the baby kale and frozen blueberries to the jar and process until completely smooth. Makes 2 generous portions or 4 smaller servings

Chia, Blueberry & High Phenol UP Hojiblanca Olive Oil Smoothie

Ingredients 2 cups frozen blueberries 1/3 cup Strawberry Balsamic 1 fresh banana (cut up) 1 cup packed fresh baby kale 1/4 cup Hojiblanca extra virgin olive oil 2 tablespoons chia seeds Directions Soak the chia seeds in 1/3 cup Strawberry Balsamic for at least 20 minutes prior to making the recipe. Add the soaked chia seeds, olive oil and banana to the blender jar and blend to a smooth consistency. Add the baby kale and frozen blueberries to the jar and process until completely smooth. Makes 2 generous portions or 4 smaller servings

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