SMOKED ELDERBERRY PORK RIBS
Recipe by Veronica Foods Ingredients 2 small racks of pork ribs Kosher salt Fresh ground black pepper ½ cup of Elderberry Balsamic Vinegar 2 tablespoons of Honey-Ginger Balsamic ¼ cup of meat broth / stock (your choice) 1 tablespoon Butter Infused Olive Oil. Directions Season the ribs with salt and pepper to taste. Refrigerate ribs overnight. The following day – smoke ribs at 225 degrees for 1.5 hrs. or until the meat moves freely from the bone. While ribs are smoking- in a saucepan over medium heat, cook the Elderberry Balsamic Vinegar, Honey-Ginger Balsamic Vinegar, and meat broth. Cook until …
SMOKED ELDERBERRY PORK RIBS
Recipe by Veronica Foods Ingredients 2 small racks of pork ribs Kosher salt Fresh ground black pepper ½ cup of Elderberry Balsamic Vinegar 2 tablespoons of Honey-Ginger Balsamic ¼ cup of meat broth / stock (your choice) 1 tablespoon Butter Infused Olive Oil. Directions Season the ribs with salt and pepper to taste. Refrigerate ribs overnight. The following day – smoke ribs at 225 degrees for 1.5 hrs. or until the meat moves freely from the bone. While ribs are smoking- in a saucepan over medium heat, cook the Elderberry Balsamic Vinegar, Honey-Ginger Balsamic Vinegar, and meat broth. Cook until …
BLUEBERRY LEMON-THYME BALSAMIC SPARKLING SHRUB
Recipe from Veronica Foods Ingredients 2 cups lemon white balsamic 1 cup fresh blueberries crushed 2” sprig fresh thyme (optional) 8 cups chilled sparkling water Directions In a one liter mason jar or container add the crushed blueberries. Pour the balsamic over the fruit and allow to “infuse” for at least one hour or up to four hours under refrigeration. The longer it sits, the more pronounced the flavor of the fruit infusion. Strain and keep refrigerated and tightly covered for up to one month. To serve, add 1-2 tablespoons of infused drinking vinegar (shrub) depending on your preference for …
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BLUEBERRY LEMON-THYME BALSAMIC SPARKLING SHRUB
Recipe from Veronica Foods Ingredients 2 cups lemon white balsamic 1 cup fresh blueberries crushed 2” sprig fresh thyme (optional) 8 cups chilled sparkling water Directions In a one liter mason jar or container add the crushed blueberries. Pour the balsamic over the fruit and allow to “infuse” for at least one hour or up to four hours under refrigeration. The longer it sits, the more pronounced the flavor of the fruit infusion. Strain and keep refrigerated and tightly covered for up to one month. To serve, add 1-2 tablespoons of infused drinking vinegar (shrub) depending on your preference for …
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MARINATED ARTICHOKE HEARTS ON TOAST
Recipe by Veronica Foods Ingredients Making Artichokes 2 cups unseasoned artichoke hearts – fresh (cooked) or canned in water ⅓ cup Tuscan Herb Infused Olive Oil 1 teaspoon Kosher salt ½ teaspoon fresh oregano ½ teaspoon red chile pepper flakes crushed 2 tablespoons freshly-squeezed lemon juice Directions Rinse the artichoke hearts under cold water and pat dry with paper towels. Over low heat, combine artichoke hearts, olive oil, salt, oregano and crushed chili flakes in a non-reactive saucepan. Cover and cook 10 minutes, stirring occasionally. Remove from heat and let cool to room temperature. Stir in lemon juice. Let cool …
MARINATED ARTICHOKE HEARTS ON TOAST
Recipe by Veronica Foods Ingredients Making Artichokes 2 cups unseasoned artichoke hearts – fresh (cooked) or canned in water ⅓ cup Tuscan Herb Infused Olive Oil 1 teaspoon Kosher salt ½ teaspoon fresh oregano ½ teaspoon red chile pepper flakes crushed 2 tablespoons freshly-squeezed lemon juice Directions Rinse the artichoke hearts under cold water and pat dry with paper towels. Over low heat, combine artichoke hearts, olive oil, salt, oregano and crushed chili flakes in a non-reactive saucepan. Cover and cook 10 minutes, stirring occasionally. Remove from heat and let cool to room temperature. Stir in lemon juice. Let cool …
MUSHROOM FLAT BREAD PIZZA
Recipe by Veronica Foods Ingredients Flat Bread Dough 2 1/2 cups of AP unbleached flour 1 cup warm water 2 tablespoons Wild Mushroom & Sage Olive Oil 2 teaspoons active dry yeast 1 teaspoon salt 1 teaspoon granulated sugar Mushroom Topping 1 large shallot, thinly sliced 2 tablespoons Wild Mushroom & Sage Olive Oil 2 cups fresh sliced mushrooms such as Cremini, Shitake, Oyster, Porcnini, Chanterelle, etc. sea salt & fresh ground black pepper to taste Directions To make the flat bread dough, mix together the olive oil, warm water, yeast, and sugar. Allow to sit for five minutes to …
MUSHROOM FLAT BREAD PIZZA
Recipe by Veronica Foods Ingredients Flat Bread Dough 2 1/2 cups of AP unbleached flour 1 cup warm water 2 tablespoons Wild Mushroom & Sage Olive Oil 2 teaspoons active dry yeast 1 teaspoon salt 1 teaspoon granulated sugar Mushroom Topping 1 large shallot, thinly sliced 2 tablespoons Wild Mushroom & Sage Olive Oil 2 cups fresh sliced mushrooms such as Cremini, Shitake, Oyster, Porcnini, Chanterelle, etc. sea salt & fresh ground black pepper to taste Directions To make the flat bread dough, mix together the olive oil, warm water, yeast, and sugar. Allow to sit for five minutes to …
SHRIMP & ANDOUILLE OVER WHITE CHEDDAR GRITS
Recipe by Veronica Foods Ingredients Shrimp & Sausage 1 1/2 pounds 21-25 wild shrimp 1/2 pound Andouille sausage, cut in 1/2″ dice 1 large shallot, minced 2 medium cloves garlic, minced 1 teaspoon garlic powder 1 1 teaspoon fresh ground pepper 1 tablespoon smoked paprika 1 tablespoon dried thyme 1 teaspoon salt 2 tablespoons Baklouti Fused Olive Oil Shrimp Stock (optional) chicken broth or stock will work here 3 cups water shrimp shells 2 teaspoons sea salt Grits 2 1/2 cups shrimp stock 1/2 cup heavy cream 3/4 cup quick grits sharp white cheddar cheese, shredded (1 cup) Salt and …
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SHRIMP & ANDOUILLE OVER WHITE CHEDDAR GRITS
Recipe by Veronica Foods Ingredients Shrimp & Sausage 1 1/2 pounds 21-25 wild shrimp 1/2 pound Andouille sausage, cut in 1/2″ dice 1 large shallot, minced 2 medium cloves garlic, minced 1 teaspoon garlic powder 1 1 teaspoon fresh ground pepper 1 tablespoon smoked paprika 1 tablespoon dried thyme 1 teaspoon salt 2 tablespoons Baklouti Fused Olive Oil Shrimp Stock (optional) chicken broth or stock will work here 3 cups water shrimp shells 2 teaspoons sea salt Grits 2 1/2 cups shrimp stock 1/2 cup heavy cream 3/4 cup quick grits sharp white cheddar cheese, shredded (1 cup) Salt and …
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PORTUGUESE SEAFOOD STEW
Recipe by Veronica Foods Ingredients 5 Anaheim chiles ¼ cup Portuguese Chiquitita EVOO ½ lb. of linquica sausage 1 large onion, finely chopped 6 minced garlic cloves 2 springs of thyme 2 bay leaves ½ teaspoon of crushed red pepper (optional) Kosher salt Ground pepper ½ cup of dry white wine 3 cups of bottled clam broth or fish stock 1 ½ lbs. unpeeled red potatoes cut in halves 4 medium tomatoes cut in chunks 1 lb. of little-neck clams (cleaned and scrubbed) 2 lbs. of tiger shrimp (medium) Finely chopped cilantro and parsley for garnish Bread crumbs also for …
PORTUGUESE SEAFOOD STEW
Recipe by Veronica Foods Ingredients 5 Anaheim chiles ¼ cup Portuguese Chiquitita EVOO ½ lb. of linquica sausage 1 large onion, finely chopped 6 minced garlic cloves 2 springs of thyme 2 bay leaves ½ teaspoon of crushed red pepper (optional) Kosher salt Ground pepper ½ cup of dry white wine 3 cups of bottled clam broth or fish stock 1 ½ lbs. unpeeled red potatoes cut in halves 4 medium tomatoes cut in chunks 1 lb. of little-neck clams (cleaned and scrubbed) 2 lbs. of tiger shrimp (medium) Finely chopped cilantro and parsley for garnish Bread crumbs also for …
CHIPOTLE-LIME AIOLI
Recipe by Veronica Foods Ingredients 1 cup Chipotle Olive Oil 2 large egg yolks at room temperature** 2 garlic cloves, smashed 2 teaspoons sea salt 1 tablespoon fresh lime juice Directions In the bowl of a food processor or blender, add the egg yolks, salt, garlic and lime juice. Process until well combined. VERY SLOWLY, drop by drop, begin to drizzle in the Chipotle Olive Oil while the machine is running. Extreme patience must be taken with this slow process, as too much olive oil poured in at once will cause the sauce to break. Once the olive oil is …
CHIPOTLE-LIME AIOLI
Recipe by Veronica Foods Ingredients 1 cup Chipotle Olive Oil 2 large egg yolks at room temperature** 2 garlic cloves, smashed 2 teaspoons sea salt 1 tablespoon fresh lime juice Directions In the bowl of a food processor or blender, add the egg yolks, salt, garlic and lime juice. Process until well combined. VERY SLOWLY, drop by drop, begin to drizzle in the Chipotle Olive Oil while the machine is running. Extreme patience must be taken with this slow process, as too much olive oil poured in at once will cause the sauce to break. Once the olive oil is …
TROPICAL SHRUB
Recipe by Veronica Foods Ingredients 2 cups of Peach White Balsamic 1 cup of fresh strawberries roughly chopped- smashed Ingredients when serving: 1 cup of fresh strawberries sliced 1 lemon thinly sliced Fresh mint leaves 8 cups of chilled sparkling water or seltzer water Directions In a 1 liter mason jar or container add the strawberries, pour Peach White Balsamic and refrigerate for at least an hour or up to four hours. The longer it sits, the more pronounced the flavor of the infused fruit will be. Strain, keep in a tightly sealed container and refrigerated up to two months. …
TROPICAL SHRUB
Recipe by Veronica Foods Ingredients 2 cups of Peach White Balsamic 1 cup of fresh strawberries roughly chopped- smashed Ingredients when serving: 1 cup of fresh strawberries sliced 1 lemon thinly sliced Fresh mint leaves 8 cups of chilled sparkling water or seltzer water Directions In a 1 liter mason jar or container add the strawberries, pour Peach White Balsamic and refrigerate for at least an hour or up to four hours. The longer it sits, the more pronounced the flavor of the infused fruit will be. Strain, keep in a tightly sealed container and refrigerated up to two months. …
CAPRESE SALAD W/ CILANTRO PESTO AND LAVENDER BALSAMIC
Recipe by Veronica Foods Ingredients Cilantro Pesto 1 large bunch fresh cilantro, stemmed, washed, and dried 2 medium garlic cloves, peeled and smashed 4 green onions, white portion only, chopped 1/2 jalapeno pepper, seeded, ribs discarded, chopped (optional) 1/3 cup of Chilean Picual Juice from 2 small limes, about 1 tablespoon sea salt fresh ground pepper to taste 1/4 cup of Lavender Balsamic Fresh Basil 16 oz Fresh Mozzarella – sliced Directions Place all of the pesto ingredients into a blender or a food processor. Pulse until no large chunks remain, and the sauce is pureed. Taste and adjust seasoning. …
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CAPRESE SALAD W/ CILANTRO PESTO AND LAVENDER BALSAMIC
Recipe by Veronica Foods Ingredients Cilantro Pesto 1 large bunch fresh cilantro, stemmed, washed, and dried 2 medium garlic cloves, peeled and smashed 4 green onions, white portion only, chopped 1/2 jalapeno pepper, seeded, ribs discarded, chopped (optional) 1/3 cup of Chilean Picual Juice from 2 small limes, about 1 tablespoon sea salt fresh ground pepper to taste 1/4 cup of Lavender Balsamic Fresh Basil 16 oz Fresh Mozzarella – sliced Directions Place all of the pesto ingredients into a blender or a food processor. Pulse until no large chunks remain, and the sauce is pureed. Taste and adjust seasoning. …
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POMEGRANATE BALSAMIC GRILLED RIB EYE
Recipe by Veronica Foods Ingredients Pomegranate Balsamic Grill Sauce 1/3 cup Pomegranate Balsamic 1/4 cup Infused Garlic Olive Oil 1 Tbs. good quality Dijon style mustard 2 teaspoons kosher or sea salt Directions Prepare the grill or broiler. In a medium bowl, whisk the mustard with the salt, and balsamic until blended thoroughly. Slowly drizzle in the olive oil whisking quickly and continuously. The marinade should become thick and emulsified. In a seal-able container or large zip lock bag, place up to four rib-eye steaks and thoroughly coat with the marinade. Refrigerate and marinate for 4-6 hours, turning the steaks …
POMEGRANATE BALSAMIC GRILLED RIB EYE
Recipe by Veronica Foods Ingredients Pomegranate Balsamic Grill Sauce 1/3 cup Pomegranate Balsamic 1/4 cup Infused Garlic Olive Oil 1 Tbs. good quality Dijon style mustard 2 teaspoons kosher or sea salt Directions Prepare the grill or broiler. In a medium bowl, whisk the mustard with the salt, and balsamic until blended thoroughly. Slowly drizzle in the olive oil whisking quickly and continuously. The marinade should become thick and emulsified. In a seal-able container or large zip lock bag, place up to four rib-eye steaks and thoroughly coat with the marinade. Refrigerate and marinate for 4-6 hours, turning the steaks …
CARAMELIZED BRUSSELS SPROUTS & MUSHROOMS
Recipe by Veronica Foods Ingredients 1 -1/2 pounds small, fresh brussels sprouts, dried end trimmed, and cut in half 1/2 pound fresh Cremini mushrooms sliced in half 1/4 cup Mushroom-Sage Infused Olive Oil 1 medium shallot thinly sliced 2 Tablespoons Pomegranate Balsamic Vinegar 1 teaspoon salt fresh ground pepper to taste Directions Heat a heavy-duty 12″ saute pan, add the Fused olive oil. Add the shallot and sauté over medium until translucent. Add the mushrooms and brussles sprouts and sauté over medium-high heat until the mushrooms and brussles sprouts begin to caramelize (about 6 minutes). Add the 2 tablespoons of …
CARAMELIZED BRUSSELS SPROUTS & MUSHROOMS
Recipe by Veronica Foods Ingredients 1 -1/2 pounds small, fresh brussels sprouts, dried end trimmed, and cut in half 1/2 pound fresh Cremini mushrooms sliced in half 1/4 cup Mushroom-Sage Infused Olive Oil 1 medium shallot thinly sliced 2 Tablespoons Pomegranate Balsamic Vinegar 1 teaspoon salt fresh ground pepper to taste Directions Heat a heavy-duty 12″ saute pan, add the Fused olive oil. Add the shallot and sauté over medium until translucent. Add the mushrooms and brussles sprouts and sauté over medium-high heat until the mushrooms and brussles sprouts begin to caramelize (about 6 minutes). Add the 2 tablespoons of …
GRILLED HALIBUT
Recipe by Veronica Foods Ingredients 1/4 cup Olive Wood Smoked Olive Oil 2″ Sprig fresh rosemary, coarsely chopped 1 tablespoon medium course sea salt or kosher salt 1 teaspoon fresh ground pepper 2 medium fresh lemons quartered 2 pounds fresh halibut fillets about 8 oz. portions Directions Put the rosemary sea salt, and pepper into a small zip bag. Close the bag and crush it a few times between your palms. This will season the salt with rosemary. In a large zip bag or container with a lid, place the fish fillets. Sprinkle with the rosemary sea salt and gently …
GRILLED HALIBUT
Recipe by Veronica Foods Ingredients 1/4 cup Olive Wood Smoked Olive Oil 2″ Sprig fresh rosemary, coarsely chopped 1 tablespoon medium course sea salt or kosher salt 1 teaspoon fresh ground pepper 2 medium fresh lemons quartered 2 pounds fresh halibut fillets about 8 oz. portions Directions Put the rosemary sea salt, and pepper into a small zip bag. Close the bag and crush it a few times between your palms. This will season the salt with rosemary. In a large zip bag or container with a lid, place the fish fillets. Sprinkle with the rosemary sea salt and gently …
