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 …
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”
