SPICED BUTTERNUT SQUASH BUNDT CAKE
Recipe by Veronica Foods Ingredients 1 1/2cups white sugar 1 cup Chiquitita Extra Virgin Olive Oil 1 teaspoon bourbon vanilla extract 2 cups cooked, pureed butternut squash or canned pumpkin 4 eggs 1 cup all-purpose flour 1 cup whole wheat flour 3 teaspoons baking powder 2 teaspoons baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1 cup chopped walnuts (optional) For the glaze: 2 cups powdered sugar 1/4 cup heavy cream 1 teaspoon bourbon 2 teaspoons vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon salt Directions Preheat oven to 350 degrees F (175 degrees C). …
SPICED BUTTERNUT SQUASH BUNDT CAKE
Recipe by Veronica Foods Ingredients 1 1/2cups white sugar 1 cup Chiquitita Extra Virgin Olive Oil 1 teaspoon bourbon vanilla extract 2 cups cooked, pureed butternut squash or canned pumpkin 4 eggs 1 cup all-purpose flour 1 cup whole wheat flour 3 teaspoons baking powder 2 teaspoons baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1 cup chopped walnuts (optional) For the glaze: 2 cups powdered sugar 1/4 cup heavy cream 1 teaspoon bourbon 2 teaspoons vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon salt Directions Preheat oven to 350 degrees F (175 degrees C). …
HONEY & BLOOD ORANGE BAKLAVA
Recipe by Veronica Foods Ingredients 1 lb. phyllo dough . For the filling: 6 ounces blanched almonds 6 ounces roasted walnuts 6 ounces roasted pistachios 2/3 cup sugar 1 tablespoon fresh ground cinnamon 1 tablespoon fresh grated blood orange zest 1 cup + 1 tablespoon Fused Blood Orange Olive Oil For the syrup: 1 cup honey 1/2 cup water 1 cup fresh squeezed blood orange juice 1 cup sugar 1 cinnamon stick 2″ strip of blood orange zest Directions Preheat oven to 350 degrees F and grease the bottoms and sides of a 9×13 inch pan with Blood Orange Agrumato. …
HONEY & BLOOD ORANGE BAKLAVA
Recipe by Veronica Foods Ingredients 1 lb. phyllo dough . For the filling: 6 ounces blanched almonds 6 ounces roasted walnuts 6 ounces roasted pistachios 2/3 cup sugar 1 tablespoon fresh ground cinnamon 1 tablespoon fresh grated blood orange zest 1 cup + 1 tablespoon Fused Blood Orange Olive Oil For the syrup: 1 cup honey 1/2 cup water 1 cup fresh squeezed blood orange juice 1 cup sugar 1 cinnamon stick 2″ strip of blood orange zest Directions Preheat oven to 350 degrees F and grease the bottoms and sides of a 9×13 inch pan with Blood Orange Agrumato. …
BASIL & CHEVRE SPREAD
Recipe by Veronica Foods Ingredients 8 oz. Fresh Goat Cheese 1/4 cup Garlic Infused Olive Oil 1 cup washed and dried fresh basil 1 teaspoon A-Premium Balsamic or lemon juice 1 teaspoon sea salt (or add salt to taste) Directions Place the ingredients inside the bowl of a food processor or blender and process until creamy and smooth in consistency. Serve with bread, crackers, pita, vegetables, or as a lovely sauce for pasta or dressing for pasta salad. Adjust seasoning and store tightly covered in the refrigerator for up to three days.
BASIL & CHEVRE SPREAD
Recipe by Veronica Foods Ingredients 8 oz. Fresh Goat Cheese 1/4 cup Garlic Infused Olive Oil 1 cup washed and dried fresh basil 1 teaspoon A-Premium Balsamic or lemon juice 1 teaspoon sea salt (or add salt to taste) Directions Place the ingredients inside the bowl of a food processor or blender and process until creamy and smooth in consistency. Serve with bread, crackers, pita, vegetables, or as a lovely sauce for pasta or dressing for pasta salad. Adjust seasoning and store tightly covered in the refrigerator for up to three days.
SHRIMP ETOUFFEE
Recipe by Veronica Foods Ingredients ¼ cup Garlic Olive Oil ¼ cup Spicy Baklouti Green Chili Olive Oil + 2 tablespoons for finishing 1/2 cup all-purpose flour 1 1/2 cups diced onion 1/2 cup diced green bell pepper 1/2 cup diced celery 2 large garlic cloves, minced 1 (8-ounce) jar clam juice or chicken stock 1 (14-ounce) can diced tomatoes, undrained 1 1/2 teaspoons Cajun seasoning 1 teaspoon Worcestershire sauce 1/2 teaspoon black pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon salt 1/4 teaspoon fresh ground pepper 1/4 teaspoon dried thyme 2 pounds shrimp, peeled and deveined green onions, sliced white …
SHRIMP ETOUFFEE
Recipe by Veronica Foods Ingredients ¼ cup Garlic Olive Oil ¼ cup Spicy Baklouti Green Chili Olive Oil + 2 tablespoons for finishing 1/2 cup all-purpose flour 1 1/2 cups diced onion 1/2 cup diced green bell pepper 1/2 cup diced celery 2 large garlic cloves, minced 1 (8-ounce) jar clam juice or chicken stock 1 (14-ounce) can diced tomatoes, undrained 1 1/2 teaspoons Cajun seasoning 1 teaspoon Worcestershire sauce 1/2 teaspoon black pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon salt 1/4 teaspoon fresh ground pepper 1/4 teaspoon dried thyme 2 pounds shrimp, peeled and deveined green onions, sliced white …
CINNAMON-PEAR BALSAMIC ROASTED SWEET POTATOES
Recipe by Veronica Foods Ingredients 4 medium sweet potatoes, peeled and each cut lengthwise into 8 wedges 1/3 cup Cinnamon-Pear Balsamic Vinegar 2 tablespoons Butter Infused Olive Oil 3/4 teaspoon kosher salt or sea salt Directions Heat oven to 400F. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan. Thoroughly shake or whisk together the Cinnamon-Pear Balsamic and Butter Infused Olive Oil. In a large bowl toss to liberally coat the sweet potato wedges with the emulsified balsamic-olive oil mixture. Arrange the potato wedges on the parchment paper lined pan in a single …
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CINNAMON-PEAR BALSAMIC ROASTED SWEET POTATOES
Recipe by Veronica Foods Ingredients 4 medium sweet potatoes, peeled and each cut lengthwise into 8 wedges 1/3 cup Cinnamon-Pear Balsamic Vinegar 2 tablespoons Butter Infused Olive Oil 3/4 teaspoon kosher salt or sea salt Directions Heat oven to 400F. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan. Thoroughly shake or whisk together the Cinnamon-Pear Balsamic and Butter Infused Olive Oil. In a large bowl toss to liberally coat the sweet potato wedges with the emulsified balsamic-olive oil mixture. Arrange the potato wedges on the parchment paper lined pan in a single …
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DARK CHOCOLATE-BLOOD ORANGE MADELEINES
Recipe by Veronica Foods Ingredients 1 cup flour + 1/4 cup for pan 1/3 cup cocoa 1/2 teaspoon baking powder pinch of salt 1/2 cup granulated sugar 2 large eggs 1/3 cup Blood Orange Fused Olive Oil + 1 tablespoon for greasing pan Directions Preheat the oven to 375. Grease a 12 portion madeleine pan with Blood Orange Fused Olive Oil and then dust with flour. Combine the eggs and sugar in a mixing bowl and beat for 2 minutes until light and thick. Add the olive oil and beat for another minute. Sift together the flour, baking powder, salt, …
DARK CHOCOLATE-BLOOD ORANGE MADELEINES
Recipe by Veronica Foods Ingredients 1 cup flour + 1/4 cup for pan 1/3 cup cocoa 1/2 teaspoon baking powder pinch of salt 1/2 cup granulated sugar 2 large eggs 1/3 cup Blood Orange Fused Olive Oil + 1 tablespoon for greasing pan Directions Preheat the oven to 375. Grease a 12 portion madeleine pan with Blood Orange Fused Olive Oil and then dust with flour. Combine the eggs and sugar in a mixing bowl and beat for 2 minutes until light and thick. Add the olive oil and beat for another minute. Sift together the flour, baking powder, salt, …
SPINACH, PORTOBELLO – SAGE SALAD
Recipe by Veronica Foods Ingredients 1 cup of grated hard Gouda (or cheese of your choice), divide into 2/3 cup and 1/3 cups. 4 medium Portobello mushrooms – stems removed 1 medium bulb of fennel (green top removed 1 small minced garlic clove 2 tablespoons of Traditional Balsamic Vinegar 2 teaspoons of Kosher salt Freshly ground black pepper ¾ cup of Sage Fused Olive Oil ¾ lbs. – 1lb of spinach leaves washed and stems removed. Directions Preheat oven to 400 degrees (F). Make vinaigrette – combine the Traditional Balsamic Vinegar, garlic, salt, black pepper in a large bowl. Slowly …
SPINACH, PORTOBELLO – SAGE SALAD
Recipe by Veronica Foods Ingredients 1 cup of grated hard Gouda (or cheese of your choice), divide into 2/3 cup and 1/3 cups. 4 medium Portobello mushrooms – stems removed 1 medium bulb of fennel (green top removed 1 small minced garlic clove 2 tablespoons of Traditional Balsamic Vinegar 2 teaspoons of Kosher salt Freshly ground black pepper ¾ cup of Sage Fused Olive Oil ¾ lbs. – 1lb of spinach leaves washed and stems removed. Directions Preheat oven to 400 degrees (F). Make vinaigrette – combine the Traditional Balsamic Vinegar, garlic, salt, black pepper in a large bowl. Slowly …
ASPARAGUS CROSTINIS
Recipe by Veronica Foods Ingredients 12 fresh asparagus spears 4 Tbsp. Spicy Calabrian Pesto Olive Oil – divided 1/8 tsp. seasoned salt 1/8 tsp. pepper 1 French bread baguette cut into 12 1/2 inch slices 6 oz. Gouda cheese, cut into 12 slices Pepper flakes – optional Chopped parsley for garnish Directions Cut the asparagus tips into 2-inch lengths. Place asparagus tips in a 15x10x1-inch x 1-inch baking pan lined with parchment paper. Drizzle with 1 teaspoon of Spicy Calabrian Pesto Olive Oil and toss to coat. Sprinkle with seasoned salt and pepper. Bake at 425°F for 10 to 15 …
ASPARAGUS CROSTINIS
Recipe by Veronica Foods Ingredients 12 fresh asparagus spears 4 Tbsp. Spicy Calabrian Pesto Olive Oil – divided 1/8 tsp. seasoned salt 1/8 tsp. pepper 1 French bread baguette cut into 12 1/2 inch slices 6 oz. Gouda cheese, cut into 12 slices Pepper flakes – optional Chopped parsley for garnish Directions Cut the asparagus tips into 2-inch lengths. Place asparagus tips in a 15x10x1-inch x 1-inch baking pan lined with parchment paper. Drizzle with 1 teaspoon of Spicy Calabrian Pesto Olive Oil and toss to coat. Sprinkle with seasoned salt and pepper. Bake at 425°F for 10 to 15 …
CALABRIAN PESTO PANZANELLA SALAD
Recipe by Veronica Foods Ingredients 4 cups crusty French bread, torn into 1” pieces 3 cups ripe tomatoes cut into 1” dice 8 oz. mozzarella fresca cut or torn into 1” pieces (optional) 1/3 cup Spicy Calabrian Pesto Olive Oil 3 Tablespoons Oregano White Balsamic, Traditional Balsamic, or your favorite vinegar ½ cup fresh basil leaves, torn 1 teaspoon salt Fresh ground pepper to taste Directions In a bowl large enough to hold the tomatoes and cheese, combine the vinegar with salt and whisk to combine. Add the Pesto Olive Oil and whisk to make a simple vinaigrette. Add the …
CALABRIAN PESTO PANZANELLA SALAD
Recipe by Veronica Foods Ingredients 4 cups crusty French bread, torn into 1” pieces 3 cups ripe tomatoes cut into 1” dice 8 oz. mozzarella fresca cut or torn into 1” pieces (optional) 1/3 cup Spicy Calabrian Pesto Olive Oil 3 Tablespoons Oregano White Balsamic, Traditional Balsamic, or your favorite vinegar ½ cup fresh basil leaves, torn 1 teaspoon salt Fresh ground pepper to taste Directions In a bowl large enough to hold the tomatoes and cheese, combine the vinegar with salt and whisk to combine. Add the Pesto Olive Oil and whisk to make a simple vinaigrette. Add the …
CHIPOTLE-SERRANO RIB-EYE
Recipe by Veronica Foods Ingredients 1/2 Cup Honey-Serrano Vinegar 1/2 Cup Chipotle Infused Olive Oil 1 tablespoon sea salt 2 cloves Garlic, Minced fresh ground pepper to taste 4 – 8 to 10 oz. rib-eye steaks Directions Combine the salt, vinegar, garlic, and pepper. Slowly whisk in the the chipotle olive oil. Place the steaks in a Zip-lock bag or in a single layer in a non-reactive pan or container. Pour the marinade over and massage it in to the steaks. Cover and allow to marinate refrigerated, for a minimum of 2 hours, or up to 6 hours. Prepare a …
CHIPOTLE-SERRANO RIB-EYE
Recipe by Veronica Foods Ingredients 1/2 Cup Honey-Serrano Vinegar 1/2 Cup Chipotle Infused Olive Oil 1 tablespoon sea salt 2 cloves Garlic, Minced fresh ground pepper to taste 4 – 8 to 10 oz. rib-eye steaks Directions Combine the salt, vinegar, garlic, and pepper. Slowly whisk in the the chipotle olive oil. Place the steaks in a Zip-lock bag or in a single layer in a non-reactive pan or container. Pour the marinade over and massage it in to the steaks. Cover and allow to marinate refrigerated, for a minimum of 2 hours, or up to 6 hours. Prepare a …
OVEN ROASTED TOMATO QUICHE
Recipe by Veronica Foods Ingredients Oven Roasted Tomatoes 2 tbs. Chilean Picual EVOO 2 cloves garlic, crushed A sprig of fresh marjoram or oregano (optional) Sea salt Fresh ground pepper 1 pound meaty, tomatoes containing less water, such as Roma Tomatoes Preheat the oven to 300 F. Combine the Chilean Picual EVOO, garlic, herbs, salt, and pepper in a shallow oven proof dish. Slice the tomatoes in half lengthwise, toss with the oil and seasonings, and place cut side down in the dish. Bake for 2 1/2 hours, or until the tomatoes are completely soft and become wrinkled Whole Wheat …
OVEN ROASTED TOMATO QUICHE
Recipe by Veronica Foods Ingredients Oven Roasted Tomatoes 2 tbs. Chilean Picual EVOO 2 cloves garlic, crushed A sprig of fresh marjoram or oregano (optional) Sea salt Fresh ground pepper 1 pound meaty, tomatoes containing less water, such as Roma Tomatoes Preheat the oven to 300 F. Combine the Chilean Picual EVOO, garlic, herbs, salt, and pepper in a shallow oven proof dish. Slice the tomatoes in half lengthwise, toss with the oil and seasonings, and place cut side down in the dish. Bake for 2 1/2 hours, or until the tomatoes are completely soft and become wrinkled Whole Wheat …
SPICY STEAK FAJITAS
Recipe by Veronica Foods Ingredients 1 1/2 pounds flat iron steak 1 teaspoon smoked paprika 3 cloves garlic, minced Kosher salt and freshly ground black pepper, to taste 3 1/2 tablespoons Baklouti Fused Olive Oil, divided 1 red bell pepper, cut into strips 1/2 yellow bell pepper, cut into strips 1/2 green bell pepper, cut into strips 1 red onion, cut into wedges 1 pack of wheat flour tortillas (optional – add lettuce to the wrap) Preheat grill to medium high heat. Directions In a small bowl, combine chili powder, cumin, paprika, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. …
SPICY STEAK FAJITAS
Recipe by Veronica Foods Ingredients 1 1/2 pounds flat iron steak 1 teaspoon smoked paprika 3 cloves garlic, minced Kosher salt and freshly ground black pepper, to taste 3 1/2 tablespoons Baklouti Fused Olive Oil, divided 1 red bell pepper, cut into strips 1/2 yellow bell pepper, cut into strips 1/2 green bell pepper, cut into strips 1 red onion, cut into wedges 1 pack of wheat flour tortillas (optional – add lettuce to the wrap) Preheat grill to medium high heat. Directions In a small bowl, combine chili powder, cumin, paprika, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. …
