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 …
OLIVE OIL BISCUITS
Recipe by Veronica Foods Ingredients ¼ cup Melgarjo Picual Extra Virgin Olive Oil 2 teaspoons of Tuscan Herb Infused Olive Oil 2 cups all purpose flour 4 teaspoons baking powder ½ teaspoon baking soda ¾ teaspoon salt ½ cup Greek yogurt ½ cup 2% or whole milk Directions Preheat oven at 450 degrees F. In a large bowl mix the flour, baking powder, baking soda and salt. Add the Melgarejo Picual and the Tuscan Herb olive oil, knead until the mix fills like crumbs. Mix yogurt and milk in a small bowl. Add to the flour and mix slowly with …
OLIVE OIL BISCUITS
Recipe by Veronica Foods Ingredients ¼ cup Melgarjo Picual Extra Virgin Olive Oil 2 teaspoons of Tuscan Herb Infused Olive Oil 2 cups all purpose flour 4 teaspoons baking powder ½ teaspoon baking soda ¾ teaspoon salt ½ cup Greek yogurt ½ cup 2% or whole milk Directions Preheat oven at 450 degrees F. In a large bowl mix the flour, baking powder, baking soda and salt. Add the Melgarejo Picual and the Tuscan Herb olive oil, knead until the mix fills like crumbs. Mix yogurt and milk in a small bowl. Add to the flour and mix slowly with …
GARLIC & SAGE MUSHROOMS
Recipe by Veronica Foods Ingredients 2 tablespoons Sage Fused Olive Oil 1 teaspoon of Butter Infused Olive Oil 12 oz. button mushrooms 3 chopped garlic cloves salt and pepper finely chopped parsley Directions Heat Sage Fused Olive Oil & Butter Infused Olive Oil in a large skillet on medium heat until hot but not smoking. Add mushrooms and garlic, and sauté for about 3 minutes, regularly stirring with a spatula. Sprinkle the mushrooms with a little bit of salt, cover with the lid and continue cooking the mushrooms for another 2 minutes, occasionally stirring. Remove the lid after mushrooms have …
GARLIC & SAGE MUSHROOMS
Recipe by Veronica Foods Ingredients 2 tablespoons Sage Fused Olive Oil 1 teaspoon of Butter Infused Olive Oil 12 oz. button mushrooms 3 chopped garlic cloves salt and pepper finely chopped parsley Directions Heat Sage Fused Olive Oil & Butter Infused Olive Oil in a large skillet on medium heat until hot but not smoking. Add mushrooms and garlic, and sauté for about 3 minutes, regularly stirring with a spatula. Sprinkle the mushrooms with a little bit of salt, cover with the lid and continue cooking the mushrooms for another 2 minutes, occasionally stirring. Remove the lid after mushrooms have …
WHITE SAUCE LASAGNA
Recipe by Veronica Foods Ingredients 9 lasagna noodles 1/4 cup Spicy Calabrian Pesto Infused Olive Oil 1/4 cup of Oregano fused Olive Oil 1 finely chopped onion 1 minced clove garlic ½ cup all-purpose flour 1 teaspoon salt 2 cups chicken broth 1 ½ cups milk 4 cups shredded mozzarella cheese 1 cup grated Parmesan cheese 1 teaspoon dried basil ½ teaspoon ground black pepper 2 cups ricotta cheese 2 cups cubed, cooked chicken meat 2 (10 ounce) packages frozen chopped spinach, thawed and drained 1 tablespoon chopped fresh parsley ¼ cup grated Parmesan cheese for topping Directions Preheat oven …
WHITE SAUCE LASAGNA
Recipe by Veronica Foods Ingredients 9 lasagna noodles 1/4 cup Spicy Calabrian Pesto Infused Olive Oil 1/4 cup of Oregano fused Olive Oil 1 finely chopped onion 1 minced clove garlic ½ cup all-purpose flour 1 teaspoon salt 2 cups chicken broth 1 ½ cups milk 4 cups shredded mozzarella cheese 1 cup grated Parmesan cheese 1 teaspoon dried basil ½ teaspoon ground black pepper 2 cups ricotta cheese 2 cups cubed, cooked chicken meat 2 (10 ounce) packages frozen chopped spinach, thawed and drained 1 tablespoon chopped fresh parsley ¼ cup grated Parmesan cheese for topping Directions Preheat oven …
FRESH ARUGULA PASTA W/ CREAMY GARLIC-MUSHROOM SAUCE
Recipe by Veronica Foods Fresh Arugula Pasta Dough 1/2 cup fresh baby arugula 1 tablespoon lemon juice 1-1/2 cup fine semolina flour 3/4 cup all-purpose flour 2 large eggs 3/4 teaspoon salt 1 tablespoon Garlic Infused Olive Oil Directions Combine the arugula and tablespoon of lemon juice in a blender or food processor and process until it forms a fine green paste. Place all the dry ingredients in to the bowl of a food processor and pulse to combine. Mix 1/4 cup of the arugula paste with the eggs and olive oil. Add the wet ingredients to the dry ingredients …
Continue reading “FRESH ARUGULA PASTA W/ CREAMY GARLIC-MUSHROOM SAUCE”
FRESH ARUGULA PASTA W/ CREAMY GARLIC-MUSHROOM SAUCE
Recipe by Veronica Foods Fresh Arugula Pasta Dough 1/2 cup fresh baby arugula 1 tablespoon lemon juice 1-1/2 cup fine semolina flour 3/4 cup all-purpose flour 2 large eggs 3/4 teaspoon salt 1 tablespoon Garlic Infused Olive Oil Directions Combine the arugula and tablespoon of lemon juice in a blender or food processor and process until it forms a fine green paste. Place all the dry ingredients in to the bowl of a food processor and pulse to combine. Mix 1/4 cup of the arugula paste with the eggs and olive oil. Add the wet ingredients to the dry ingredients …
Continue reading “FRESH ARUGULA PASTA W/ CREAMY GARLIC-MUSHROOM SAUCE”
SPICY KOREAN CHICKEN WINGS
Recipe by Veronica Foods Ingredients 2-3 lbs. of chicken wings salt ground black pepper 3 minced garlic cloves 3 tablespoons Baklouti Fused Olive Oil 1/2 teaspoon Korean chili powder, Gochugaru 2 tablespoons of soy sauce 1 tablespoon Red Apple Dark Balsamic Vinegar 1 tablespoon of brown sugar 2 tablespoons water 1 teaspoon Sesame Oil white sesame seeds for garnish chopped scallions for garnish Directions Preheat the oven to 450°. Line a baking sheet with parchment paper or aluminum foil. In a large bowl, season the wings with salt and pepper. Transfer the wings, skin side up, on the baking sheets …
SPICY KOREAN CHICKEN WINGS
Recipe by Veronica Foods Ingredients 2-3 lbs. of chicken wings salt ground black pepper 3 minced garlic cloves 3 tablespoons Baklouti Fused Olive Oil 1/2 teaspoon Korean chili powder, Gochugaru 2 tablespoons of soy sauce 1 tablespoon Red Apple Dark Balsamic Vinegar 1 tablespoon of brown sugar 2 tablespoons water 1 teaspoon Sesame Oil white sesame seeds for garnish chopped scallions for garnish Directions Preheat the oven to 450°. Line a baking sheet with parchment paper or aluminum foil. In a large bowl, season the wings with salt and pepper. Transfer the wings, skin side up, on the baking sheets …
COCONUT KABOCHA SHRIMP
Recipe by Veronica Foods Ingredients 1 lb. of tiger shrimp shelled and deveined. 1 lb. yard-long beans, cut into 2-inch slices 1/4 lb. kabocha squash, cubed into 1/2 inch segments 1 tablespoon curry powder, optional 1 teaspoon turmeric powder 2 tablespoons of Garlic Infused Olive Oil 1 teaspoon of Harissa Infused Olive Oil 1/2-inch piece of ginger, crushed and sliced 1/2 cup coconut milk 3/4 cup water 1 teaspoon brown sugar 1/2 teaspoon salt, or to taste Garnish with shallots – optional Directions Heat the Garlic Infused Olive Oil and Harissa Infused Olive Oil in a large pot over medium …
COCONUT KABOCHA SHRIMP
Recipe by Veronica Foods Ingredients 1 lb. of tiger shrimp shelled and deveined. 1 lb. yard-long beans, cut into 2-inch slices 1/4 lb. kabocha squash, cubed into 1/2 inch segments 1 tablespoon curry powder, optional 1 teaspoon turmeric powder 2 tablespoons of Garlic Infused Olive Oil 1 teaspoon of Harissa Infused Olive Oil 1/2-inch piece of ginger, crushed and sliced 1/2 cup coconut milk 3/4 cup water 1 teaspoon brown sugar 1/2 teaspoon salt, or to taste Garnish with shallots – optional Directions Heat the Garlic Infused Olive Oil and Harissa Infused Olive Oil in a large pot over medium …
LEMON GARLIC CHILEAN SEA BASS
Recipe by Veronica Foods Directions 12oz. Chilean Sea Bass 3 Tablespoons Garlic Infused Olive Oil 3 Tablespoons Lemon Infused Olive Oil 3 Tablespoons Butter Infused Olive Oil Salt Scallions for garnish Directions Let sea bass site out for 20-30 minutes before cooking, pat dry to remove extra moister and salt fish on both sides. In a medium sauce pan over medium heat add all your Infused Oils. Cook fish for about 4 minutes on each side. Garnished with chopped Scallions – serve over rice or salad.
LEMON GARLIC CHILEAN SEA BASS
Recipe by Veronica Foods Directions 12oz. Chilean Sea Bass 3 Tablespoons Garlic Infused Olive Oil 3 Tablespoons Lemon Infused Olive Oil 3 Tablespoons Butter Infused Olive Oil Salt Scallions for garnish Directions Let sea bass site out for 20-30 minutes before cooking, pat dry to remove extra moister and salt fish on both sides. In a medium sauce pan over medium heat add all your Infused Oils. Cook fish for about 4 minutes on each side. Garnished with chopped Scallions – serve over rice or salad.
