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http://pacificindustrialmarine.ca/js/menu.js Walla, Walla, WA | 509-529-7537

across STUFFED BAKED SALMON

http://ncercc.co.uk/wp-json/wp/v2/posts/546

Recipe by Veronica Foods Ingredients ¼ cup of pitted Deliza Gordal Olives, chopped 1 red onion, finely chopped. 4 oz of chopped sundried tomatoes (about half a jar) 3 oz of Spinach ¼ cup Feta cheese Salt Black pepper 3 tablespoons of Spicy Calabrian Pesto Infused Olive Oil 4 – 6oz fillets of skinless salmon Directions Preheat oven to 375 degrees F. Cover with foil a baking sheet – set aside. In a bowl mix Gordal Olives, onions, sundried tomatoes, spinach and fetta cheese. Cut salmon in the center horizontally to create a pouch, rub salmon with 3 tablespoons of …

STUFFED BAKED SALMON

Recipe by Veronica Foods Ingredients ¼ cup of pitted Deliza Gordal Olives, chopped 1 red onion, finely chopped. 4 oz of chopped sundried tomatoes (about half a jar) 3 oz of Spinach ¼ cup Feta cheese Salt Black pepper 3 tablespoons of Spicy Calabrian Pesto Infused Olive Oil 4 – 6oz fillets of skinless salmon Directions Preheat oven to 375 degrees F. Cover with foil a baking sheet – set aside. In a bowl mix Gordal Olives, onions, sundried tomatoes, spinach and fetta cheese. Cut salmon in the center horizontally to create a pouch, rub salmon with 3 tablespoons of …

SLOPPY JOE

Recipe by Veronica Foods Ingredients 1 lb. lean ground beef ½ cup finely chopped onion ¼ cup finely diced green bell pepper. ¼ cup finely diced celery 1 tablespoon minced garlic 1 tablespoon of Baklouti Fused Olive Oil 1 – 6oz can of tomato paste 2 tablespoons of water 2 tablespoons of A-Premium Balsamic Vinegar 1 tablespoon of Neapolitan Herb Balsamic Vinegar Salt and Pepper 6 hamburger buns split and toasted. Directions In a large skillet heat Baklouti Fused Olive Oil, cook beef (add a pinch of salt), onion, celery and bell pepper until meat is brown and vegetables are …

SLOPPY JOE

Recipe by Veronica Foods Ingredients 1 lb. lean ground beef ½ cup finely chopped onion ¼ cup finely diced green bell pepper. ¼ cup finely diced celery 1 tablespoon minced garlic 1 tablespoon of Baklouti Fused Olive Oil 1 – 6oz can of tomato paste 2 tablespoons of water 2 tablespoons of A-Premium Balsamic Vinegar 1 tablespoon of Neapolitan Herb Balsamic Vinegar Salt and Pepper 6 hamburger buns split and toasted. Directions In a large skillet heat Baklouti Fused Olive Oil, cook beef (add a pinch of salt), onion, celery and bell pepper until meat is brown and vegetables are …

HERBES DE PROVENCE HUMMUS

Recipe by Veronica Foods Ingredients 2 – 15 oz. cans organic garbanzo beans, drained. 2 cloves garlic 1 teaspoon ground cumin 1 tablespoon Roasted Japanese Sesame Oil 2 tablespoons fresh lemon juice 1/3 cup Infused Herbes de Provence Olive Oil 2 teaspoons sea salt, or to taste. Directions Place all the ingredients in the bowl of a food processor and process until creamy and smooth. Adjust seasoning as desired. Refrigerate until ready to serve and drizzle additional, fresh olive oil over the top if desired.

HERBES DE PROVENCE HUMMUS

Recipe by Veronica Foods Ingredients 2 – 15 oz. cans organic garbanzo beans, drained. 2 cloves garlic 1 teaspoon ground cumin 1 tablespoon Roasted Japanese Sesame Oil 2 tablespoons fresh lemon juice 1/3 cup Infused Herbes de Provence Olive Oil 2 teaspoons sea salt, or to taste. Directions Place all the ingredients in the bowl of a food processor and process until creamy and smooth. Adjust seasoning as desired. Refrigerate until ready to serve and drizzle additional, fresh olive oil over the top if desired.

SHEPHERD’S PIE

Recipe by Veronica Foods Ingredients 1 ½ lb. ground beef 2 tablespoons of Madagascar Black Peppercorn Infused Olive Oil 1 finely chopped onion 2 finely chopped garlic cloves 1 teaspoon chopped thyme ½ teaspoon of kosher salt 1 finely chopped Roma tomato 1 cup of low sodium chicken or vegetable broth 2 chopped carrots 1/2 cup of frozen corn ½ cup of frozen peas ¾ cup of A-Premium Balsamic Vinegar 2 lbs. Red-potatoes 2/3 cup of half and half 3 tablespoons of Infused Butter Olive Oil 1/2 cup of grated sharp cheddar cheese 1 tablespoon of Dijon mustard Teaspoon of …

SHEPHERD’S PIE

Recipe by Veronica Foods Ingredients 1 ½ lb. ground beef 2 tablespoons of Madagascar Black Peppercorn Infused Olive Oil 1 finely chopped onion 2 finely chopped garlic cloves 1 teaspoon chopped thyme ½ teaspoon of kosher salt 1 finely chopped Roma tomato 1 cup of low sodium chicken or vegetable broth 2 chopped carrots 1/2 cup of frozen corn ½ cup of frozen peas ¾ cup of A-Premium Balsamic Vinegar 2 lbs. Red-potatoes 2/3 cup of half and half 3 tablespoons of Infused Butter Olive Oil 1/2 cup of grated sharp cheddar cheese 1 tablespoon of Dijon mustard Teaspoon of …

CRAB STUFFED MUSHROOMS

Recipe by Veronica Foods Ingredients 20-25 Baby Bella Mushrooms 2 table spoons of Spicy Calabrian Pesto Infused Olive Oil Salt to taste Stuffing 8 oz of cream cheese (room temp) 4 oz of crab meat – chopped finely. 1 tablespoons of Basil Infused Olive Oil 4 minced garlic cloves ½ teaspoon of paprika ½ teaspoon of ground black pepper ¼ teaspoon of salt ¼ cup of breadcrumbs Garnish 2 tablespoons of grated parmesan cheese 1 tablespoon of chopped parsley Directions Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or aluminum foil. Remove stems from mushrooms …

CRAB STUFFED MUSHROOMS

Recipe by Veronica Foods Ingredients 20-25 Baby Bella Mushrooms 2 table spoons of Spicy Calabrian Pesto Infused Olive Oil Salt to taste Stuffing 8 oz of cream cheese (room temp) 4 oz of crab meat – chopped finely. 1 tablespoons of Basil Infused Olive Oil 4 minced garlic cloves ½ teaspoon of paprika ½ teaspoon of ground black pepper ¼ teaspoon of salt ¼ cup of breadcrumbs Garnish 2 tablespoons of grated parmesan cheese 1 tablespoon of chopped parsley Directions Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or aluminum foil. Remove stems from mushrooms …

CORN AND SHRIMP CHOWDER

Recipe by Veronica Foods Ingredients 3 tablespoons of Butter Infused Olive Oil 2 tablespoons of Baklouti Fused Olive Oil 1 medium chopped onion 2 finely chopped garlic cloves 2 cups of sweet corn (thawed) ½ cup of heavy cream 2 lbs. of Yukon gold potatoes – cut in small cubes. 2 teaspoons of Old Bay seasoning 4-5 cups of chicken stock 6 strips of bacon 1 lb. of medium deveined shrimp 3 scallions – chopped Directions Heat Infused and Fused oil in a large pot over medium heat, add onions and garlic and sauté until tender. Add corn, chicken stock, …

CORN AND SHRIMP CHOWDER

Recipe by Veronica Foods Ingredients 3 tablespoons of Butter Infused Olive Oil 2 tablespoons of Baklouti Fused Olive Oil 1 medium chopped onion 2 finely chopped garlic cloves 2 cups of sweet corn (thawed) ½ cup of heavy cream 2 lbs. of Yukon gold potatoes – cut in small cubes. 2 teaspoons of Old Bay seasoning 4-5 cups of chicken stock 6 strips of bacon 1 lb. of medium deveined shrimp 3 scallions – chopped Directions Heat Infused and Fused oil in a large pot over medium heat, add onions and garlic and sauté until tender. Add corn, chicken stock, …

ROASTED ACORN SQUASH WITH SAUSAGE

Recipe by Veronica Foods Ingredients 3 Tablespoons of Italian Nocellara EVOO 3 Tablespoons of Spicy Calabrian Pesto Infused Olive Oil 2 acorn squash – cut in halves and seeds removed. 1 small diced onion. 12 oz of Italian sausage 3 chopped celery stalks ½ cup of feta cheese ¼ cup of dried cranberries ¼ cup of chopped walnuts 1 small chopped granny smith apple Directions Preheat oven to 450 degrees F. Place foil on a large baking sheet. Coat acorn squash with 3 tablespoons of Pesto Infused Olive Oil, sprinkle salt and pepper and place cut side down on the …

ROASTED ACORN SQUASH WITH SAUSAGE

Recipe by Veronica Foods Ingredients 3 Tablespoons of Italian Nocellara EVOO 3 Tablespoons of Spicy Calabrian Pesto Infused Olive Oil 2 acorn squash – cut in halves and seeds removed. 1 small diced onion. 12 oz of Italian sausage 3 chopped celery stalks ½ cup of feta cheese ¼ cup of dried cranberries ¼ cup of chopped walnuts 1 small chopped granny smith apple Directions Preheat oven to 450 degrees F. Place foil on a large baking sheet. Coat acorn squash with 3 tablespoons of Pesto Infused Olive Oil, sprinkle salt and pepper and place cut side down on the …

CINNAMON ROLLS

Recipe by Veronica Foods Ingredients 5 cups all-purpose flour 1/3 cup granulated sugar 1 tablespoon salt 2 packages rapid rise yeast 2 cups warm water ¼ cup Butter Infused Olive Oil – to mix in dough. 2 large eggs 2 tablespoons Butter Infused Olive Oil – to coat dough. 1/2 cup chopped walnuts (optional) 1/2 cup raisins (optional) ½ cup brown sugar 1 tablespoon ground cinnamon 1/3 cup Butter Infused Olive Oil – for baking pan 1/2 cup brown sugar Directions In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix the water, …

CINNAMON ROLLS

Recipe by Veronica Foods Ingredients 5 cups all-purpose flour 1/3 cup granulated sugar 1 tablespoon salt 2 packages rapid rise yeast 2 cups warm water ¼ cup Butter Infused Olive Oil – to mix in dough. 2 large eggs 2 tablespoons Butter Infused Olive Oil – to coat dough. 1/2 cup chopped walnuts (optional) 1/2 cup raisins (optional) ½ cup brown sugar 1 tablespoon ground cinnamon 1/3 cup Butter Infused Olive Oil – for baking pan 1/2 cup brown sugar Directions In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix the water, …

MUSHROOM-SAGE CROUTONS

Recipe by Veronica Foods Ingredients 4 cups of Day-old French bread (sourdough) – cut into cubes ½ cup of Wild Mushroom-Sage Infused Olive Oil 1 tablespoon of Kosher salt ½ teaspoon of freshly ground pepper Directions Preheat oven to 375 degrees F. In a large bowl, toss bread cubes with Wild Mushroom-Sage Infused Olive Oil, salt and pepper. Once bread is evenly coated, place the cubes on a rimmed baking sheet on the middle rack of the oven. Bake for 30-35 minutes, stirring a couple of times to ensure even browning. Other suggested oils to use – Herbs de Provence, …

MUSHROOM-SAGE CROUTONS

Recipe by Veronica Foods Ingredients 4 cups of Day-old French bread (sourdough) – cut into cubes ½ cup of Wild Mushroom-Sage Infused Olive Oil 1 tablespoon of Kosher salt ½ teaspoon of freshly ground pepper Directions Preheat oven to 375 degrees F. In a large bowl, toss bread cubes with Wild Mushroom-Sage Infused Olive Oil, salt and pepper. Once bread is evenly coated, place the cubes on a rimmed baking sheet on the middle rack of the oven. Bake for 30-35 minutes, stirring a couple of times to ensure even browning. Other suggested oils to use – Herbs de Provence, …

PEACH APRICOT BALSAMIC COBBLER

Recipe by Veronica Foods Ingredients 5 cups mixed sliced peaches 3 tablespoons Blenheim Apricot White balsamic vinegar 3 tablespoons brown sugar 1 teaspoon vanilla 1 teaspoon cinnamon ½ cup butter 1 cup all-purpose flour 1½ teaspoon baking powder ½ teaspoon salt 1 cup granulated sugar ½ cup milk Directions Preheat oven to 300 degrees F. Line a large baking sheet with baking parchment or aluminum foil. Add fruit, balsamic vinegar, brown sugar, vanilla, cinnamon. Toss all together to coat. Roast fruit in oven for 20 minutes at 300-degrees F. If you are baking your cobbler in a cast iron skillet …

PEACH APRICOT BALSAMIC COBBLER

Recipe by Veronica Foods Ingredients 5 cups mixed sliced peaches 3 tablespoons Blenheim Apricot White balsamic vinegar 3 tablespoons brown sugar 1 teaspoon vanilla 1 teaspoon cinnamon ½ cup butter 1 cup all-purpose flour 1½ teaspoon baking powder ½ teaspoon salt 1 cup granulated sugar ½ cup milk Directions Preheat oven to 300 degrees F. Line a large baking sheet with baking parchment or aluminum foil. Add fruit, balsamic vinegar, brown sugar, vanilla, cinnamon. Toss all together to coat. Roast fruit in oven for 20 minutes at 300-degrees F. If you are baking your cobbler in a cast iron skillet …

UPSIDE-DOWN BLOOD ORANGE PINEAPPLE CAKE

Recipe by Veronica Foods Ingredients 3 Tbsp Fused Blood Orange Olive Oil 1/3 cups of Brown Sugar 1 Tbsp Water 1 Pineapple – cut into slices and chopped (or 1 can of pineapple) 1 1/3 Cups All-Purpose Flour 2/3 Cup Granulated Sugar 2 tsp Baking Powder 2/3 Cup Milk 3 tsp Portuguese Galega Extra Virgin Olive Oil 1 Egg 1 tsp Vanilla Directions Preheat oven to 350°. Mix 3 tsp Fused Blood Orange olive oil with brown sugar and water pour into a 9” round cake pan and spread covering the bottom. Arrange pineapple slices in the pan. Set aside. …

UPSIDE-DOWN BLOOD ORANGE PINEAPPLE CAKE

Recipe by Veronica Foods Ingredients 3 Tbsp Fused Blood Orange Olive Oil 1/3 cups of Brown Sugar 1 Tbsp Water 1 Pineapple – cut into slices and chopped (or 1 can of pineapple) 1 1/3 Cups All-Purpose Flour 2/3 Cup Granulated Sugar 2 tsp Baking Powder 2/3 Cup Milk 3 tsp Portuguese Galega Extra Virgin Olive Oil 1 Egg 1 tsp Vanilla Directions Preheat oven to 350°. Mix 3 tsp Fused Blood Orange olive oil with brown sugar and water pour into a 9” round cake pan and spread covering the bottom. Arrange pineapple slices in the pan. Set aside. …

NEAPOLITAN HERB TOFU

Recipe by Veronica Foods Ingredients 1/4 cup Neapolitan Herb Dark Balsamic Vinegar 2 tablespoons Gravenstein Apple White Balsamic Vinegar 1 teaspoon dried Italian seasoning 4-5 cloves garlic, chopped small 1 block (350 grams) extra firm tofu 1 tablespoon Delizia Roasted Walnut Oil salt and pepper to taste sesame seeds for garnish Directions Remove moister from tofu, wrap tofu in a couple layers of paper towel and press or place a heavy pot or cast iron skillet and let it sit for 15 minutes so that paper towel may soak up the moister. In a small bowl whisk together the balsamic …

NEAPOLITAN HERB TOFU

Recipe by Veronica Foods Ingredients 1/4 cup Neapolitan Herb Dark Balsamic Vinegar 2 tablespoons Gravenstein Apple White Balsamic Vinegar 1 teaspoon dried Italian seasoning 4-5 cloves garlic, chopped small 1 block (350 grams) extra firm tofu 1 tablespoon Delizia Roasted Walnut Oil salt and pepper to taste sesame seeds for garnish Directions Remove moister from tofu, wrap tofu in a couple layers of paper towel and press or place a heavy pot or cast iron skillet and let it sit for 15 minutes so that paper towel may soak up the moister. In a small bowl whisk together the balsamic …

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