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. …
EVOO HERB FOCACCIA
Recipe from Veronica Foods Ingredients 5 cups all purpose, unbleached flour 2 cups lukewarm, water, filtered if possible 1 cup cooled, unseasoned, mashed russet potatoes 1/3 cup Tuscan Herb Infused Olive Oil 1/3 cup Oregano Fused Olive Oil – for drizzling 2 teaspoons fine sea salt 1 tablespoon granulated sugar 2 medium shallots thinly sliced 1 package active dried yeast, or 2 1/4 teaspoons 1 tablespoon fresh rosemary leaves rough chopped fresh ground black pepper sea salt to taste Directions If making the dough in your bread machine, follow its instructions for the order of adding ingredients. In the bowl …
EVOO HERB FOCACCIA
Recipe from Veronica Foods Ingredients 5 cups all purpose, unbleached flour 2 cups lukewarm, water, filtered if possible 1 cup cooled, unseasoned, mashed russet potatoes 1/3 cup Tuscan Herb Infused Olive Oil 1/3 cup Oregano Fused Olive Oil – for drizzling 2 teaspoons fine sea salt 1 tablespoon granulated sugar 2 medium shallots thinly sliced 1 package active dried yeast, or 2 1/4 teaspoons 1 tablespoon fresh rosemary leaves rough chopped fresh ground black pepper sea salt to taste Directions If making the dough in your bread machine, follow its instructions for the order of adding ingredients. In the bowl …
LEMON, BUTTER-OREGANO CHICKEN
Recipe by Veronica Foods Ingredients ¼ cup Butter Infused Olive Oil ¼ cup lemon juice 2 tablespoons Worcestershire sauce 2 tablespoons soy sauce ¼ cup Oregano Fused Olive Oil 1 teaspoon garlic powder 6-8 pieces of chicken, drumsticks, thighs, wings Directions Preheat oven to 375 degrees F. Combine the melted Butter Infused Olive Oil, lemon juice, Worcestershire sauce, soy sauce, Oregano Fused Olive Oil and garlic powder. Mix well. Place chicken in an ungreased 7×11 inch baking dish. Pour the butter/oregano olive oil mixture over the chicken. Bake in the preheated oven for 15 minutes. Baste juices over the chicken. …
LEMON, BUTTER-OREGANO CHICKEN
Recipe by Veronica Foods Ingredients ¼ cup Butter Infused Olive Oil ¼ cup lemon juice 2 tablespoons Worcestershire sauce 2 tablespoons soy sauce ¼ cup Oregano Fused Olive Oil 1 teaspoon garlic powder 6-8 pieces of chicken, drumsticks, thighs, wings Directions Preheat oven to 375 degrees F. Combine the melted Butter Infused Olive Oil, lemon juice, Worcestershire sauce, soy sauce, Oregano Fused Olive Oil and garlic powder. Mix well. Place chicken in an ungreased 7×11 inch baking dish. Pour the butter/oregano olive oil mixture over the chicken. Bake in the preheated oven for 15 minutes. Baste juices over the chicken. …
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 …
