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 …
WEDGE SALAD
Recipe by Veronica Foods Ingredients 1 head iceberg lettuce 6 slices bacon cooked & crumbled 1 tablespoon chives diced DRESSING 2 tablespoons Garlic Infused Olive Oil 2 tablespoons Madagascar Black Peppercorn Infused Olive Oil 3/4 cup low fat buttermilk 1 tablespoon juice from 1 lemon 1/4 cup Gorgonzola cheese Kosher salt Directions Cook bacon and crumble when done. – set aside Whisk and combine buttermilk, Peppercorn Infused Olive Oil, Garlic Infused Olive Oil, lemon juice until all the ingredients combine and are smooth. Crumble Gorgonzola cheese and add to the dressing, season with salt to taste. Core the lettuce and …
WEDGE SALAD
Recipe by Veronica Foods Ingredients 1 head iceberg lettuce 6 slices bacon cooked & crumbled 1 tablespoon chives diced DRESSING 2 tablespoons Garlic Infused Olive Oil 2 tablespoons Madagascar Black Peppercorn Infused Olive Oil 3/4 cup low fat buttermilk 1 tablespoon juice from 1 lemon 1/4 cup Gorgonzola cheese Kosher salt Directions Cook bacon and crumble when done. – set aside Whisk and combine buttermilk, Peppercorn Infused Olive Oil, Garlic Infused Olive Oil, lemon juice until all the ingredients combine and are smooth. Crumble Gorgonzola cheese and add to the dressing, season with salt to taste. Core the lettuce and …
CUCUMBER SUMMER SALAD
Recipe from Veronica Foods, Credit: Jojet Ortega Ingredients 1 large cucumber 2 cups grape or cherry tomatoes – halved 1 medium red onion – sliced in halves 1/2 cup Oregano Vinaigrette Crumbled Feta Cheese Vinaigrette: 3/4 cup of Fused Greek Oregano Olive Oil 1/4 cup Oregano White Balsamic Vinegar 1/2 teaspoon of salt Black pepper to taste Whisk together vinaigrette ingredients until emulsified, toss in your cucumber, onions and tomatoes and serve.
CUCUMBER SUMMER SALAD
Recipe from Veronica Foods, Credit: Jojet Ortega Ingredients 1 large cucumber 2 cups grape or cherry tomatoes – halved 1 medium red onion – sliced in halves 1/2 cup Oregano Vinaigrette Crumbled Feta Cheese Vinaigrette: 3/4 cup of Fused Greek Oregano Olive Oil 1/4 cup Oregano White Balsamic Vinegar 1/2 teaspoon of salt Black pepper to taste Whisk together vinaigrette ingredients until emulsified, toss in your cucumber, onions and tomatoes and serve.
LEMON GARLIC LINGUINE WITH CLAMS
Recipe by Veronica Foods Ingredients 12 oz. linguine 2 tbsp. Butter Infused Olive Oil 1 tbsp. Fused Lemon Olive Oil 1 tbsp. Garlic Infused Olive Oil 3 cloves garlic, minced Pinch of crushed red pepper flakes 2 tbsp. freshly chopped parsley 1 lb. fresh littleneck clams 1/2 c. dry white wine Juice of 1/2 lemon, save half for wedges when serving Kosher salt Freshly ground black pepper Directions In a large pot of salted boiling water, cook pasta until al dente. Drain and set aside. In a large skillet over medium heat, sauté garlic, crushed red pepper flakes, and parsley …
LEMON GARLIC LINGUINE WITH CLAMS
Recipe by Veronica Foods Ingredients 12 oz. linguine 2 tbsp. Butter Infused Olive Oil 1 tbsp. Fused Lemon Olive Oil 1 tbsp. Garlic Infused Olive Oil 3 cloves garlic, minced Pinch of crushed red pepper flakes 2 tbsp. freshly chopped parsley 1 lb. fresh littleneck clams 1/2 c. dry white wine Juice of 1/2 lemon, save half for wedges when serving Kosher salt Freshly ground black pepper Directions In a large pot of salted boiling water, cook pasta until al dente. Drain and set aside. In a large skillet over medium heat, sauté garlic, crushed red pepper flakes, and parsley …
POACHED SHRIMP CEVICHE
Recipe credit to Jojet Ortega Ingredients 1 medium sized cucumber – sliced 1/4 cup of sliced red onions 2 lbs of raw deveined shrimp 1/2 cup Sicilian Lemon White Balsamic 1 medium sized fresh lemon Salt Pepper Directions Boil 1 quart of water in a medium size pot, add 1/2 cup of Sicilian Lemon Balsamic. Poach shrimp for 40-50 seconds and remove from water using a strainer. Roughly chop the shrimp and set aside allowing for the excess water to drain. In a separate bowl, mix cucumbers, onions, freshly squeezed juice from a lemon, salt and pepper to taste. Mix …
POACHED SHRIMP CEVICHE
Recipe credit to Jojet Ortega Ingredients 1 medium sized cucumber – sliced 1/4 cup of sliced red onions 2 lbs of raw deveined shrimp 1/2 cup Sicilian Lemon White Balsamic 1 medium sized fresh lemon Salt Pepper Directions Boil 1 quart of water in a medium size pot, add 1/2 cup of Sicilian Lemon Balsamic. Poach shrimp for 40-50 seconds and remove from water using a strainer. Roughly chop the shrimp and set aside allowing for the excess water to drain. In a separate bowl, mix cucumbers, onions, freshly squeezed juice from a lemon, salt and pepper to taste. Mix …
RICOTTA, CILANTRO & ROASTED ONION DIP
Recipe by Veronica Foods Ingredients 1 lb. fresh ricotta 3/4 cup finely shredded Parmesan cheese 1 teaspoon finely grated lemon zest plus 3 tablespoons fresh lemon juice 1 garlic clove, finely grated 1/4 cup Cilantro & Roasted Onion infused Olive Oil 1/4 cup finely chopped mixed chives, parsley, mint, and tarragon. Kosher salt Pepper Pepper flakes – optional CA Organic Arbequina EVOO – drizzle on top 2 baguettes 3 tablespoons of Butter infused Olive Oil – for baguette Directions In a food processor, puree the ricotta, Parmesan cheese, lemon zest, lemon juice, garlic and the 1/4 cup of Cilantro & …
RICOTTA, CILANTRO & ROASTED ONION DIP
Recipe by Veronica Foods Ingredients 1 lb. fresh ricotta 3/4 cup finely shredded Parmesan cheese 1 teaspoon finely grated lemon zest plus 3 tablespoons fresh lemon juice 1 garlic clove, finely grated 1/4 cup Cilantro & Roasted Onion infused Olive Oil 1/4 cup finely chopped mixed chives, parsley, mint, and tarragon. Kosher salt Pepper Pepper flakes – optional CA Organic Arbequina EVOO – drizzle on top 2 baguettes 3 tablespoons of Butter infused Olive Oil – for baguette Directions In a food processor, puree the ricotta, Parmesan cheese, lemon zest, lemon juice, garlic and the 1/4 cup of Cilantro & …
DARK CHOCOLATE BALSAMIC TIRAMISU
Recipe by Veronica Foods Ingredients 6 egg yolks 4 tablespoons sugar 1 pound mascarpone (at room temperature) 1 3/4 cups cooled, espresso 3 tablespoons Dark Chocolate Balsamic 24 ladyfingers 1/3 cup bittersweet chocolate shavings Directions Using an stand mixer with whisk attachment, beat egg yolks and sugar until thick, about 5 minutes. Add room temperature mascarpone to the egg yolks and beat until smooth. Add 1 tablespoon of espresso and one tablespoon of balsamic and mix until thoroughly combined. In a shallow bowl, mix the remaining espresso and Dark Chocolate Balsamic. Briefly dip each ladyfinger into espresso mixture. Allowing the …
DARK CHOCOLATE BALSAMIC TIRAMISU
Recipe by Veronica Foods Ingredients 6 egg yolks 4 tablespoons sugar 1 pound mascarpone (at room temperature) 1 3/4 cups cooled, espresso 3 tablespoons Dark Chocolate Balsamic 24 ladyfingers 1/3 cup bittersweet chocolate shavings Directions Using an stand mixer with whisk attachment, beat egg yolks and sugar until thick, about 5 minutes. Add room temperature mascarpone to the egg yolks and beat until smooth. Add 1 tablespoon of espresso and one tablespoon of balsamic and mix until thoroughly combined. In a shallow bowl, mix the remaining espresso and Dark Chocolate Balsamic. Briefly dip each ladyfinger into espresso mixture. Allowing the …
SAUTEED SPINACH AND MUSHROOMS
Recipe by Veronica Foods Ingredients 2 tablespoons Organic CA Arbequina EVOO 3 smashed garlic cloves 2 cups of sliced cremini or white mushrooms Kosher salt and fresh pepper 10 oz of baby spinach 1 tablespoon of A-Premium White Balsamic Directions Heat EVOO in a large skillet over medium heat, add garlic and mushrooms season with salt and pepper. Cook stirring occasionally until mushrooms are tender. Add spinach, sprinkle additional salt and pepper to taste cook until spinach is wilted. Transfer to platter and drizzle with Balsamic Vinegar.
SAUTEED SPINACH AND MUSHROOMS
Recipe by Veronica Foods Ingredients 2 tablespoons Organic CA Arbequina EVOO 3 smashed garlic cloves 2 cups of sliced cremini or white mushrooms Kosher salt and fresh pepper 10 oz of baby spinach 1 tablespoon of A-Premium White Balsamic Directions Heat EVOO in a large skillet over medium heat, add garlic and mushrooms season with salt and pepper. Cook stirring occasionally until mushrooms are tender. Add spinach, sprinkle additional salt and pepper to taste cook until spinach is wilted. Transfer to platter and drizzle with Balsamic Vinegar.
MUSHROOM ZUCCHINI EMPANADAS
Recipe by Veronica Foods Empanada Filling 1 cup zucchini finely diced 1/2 lb. assorted wild mushrooms, cleaned, and coarsely chopped 1 shallot minced 2 large cloves garlic, minced 3 tablespoons Wild Mushroom & Sage Olive Oil 1 large egg, beaten 1/4 cup bread crumbs 1/4 cup grated Pecorino Romano freshly ground pepper to taste sea salt to taste Heat the olive oil in a large skillet over medium heat. Saute the shallot for two minutes until translucent. Add the garlic and saute for another minute. Add in the mushrooms and saute until all the moisture has evaporated and the mushrooms …
MUSHROOM ZUCCHINI EMPANADAS
Recipe by Veronica Foods Empanada Filling 1 cup zucchini finely diced 1/2 lb. assorted wild mushrooms, cleaned, and coarsely chopped 1 shallot minced 2 large cloves garlic, minced 3 tablespoons Wild Mushroom & Sage Olive Oil 1 large egg, beaten 1/4 cup bread crumbs 1/4 cup grated Pecorino Romano freshly ground pepper to taste sea salt to taste Heat the olive oil in a large skillet over medium heat. Saute the shallot for two minutes until translucent. Add the garlic and saute for another minute. Add in the mushrooms and saute until all the moisture has evaporated and the mushrooms …
CHICKEN KABOBS
Recipe by Veronica Foods Ingredients 6 wood skewers soaked in cold water for 30 minutes 1/2 cup Delizia Barrel Aged Red Wine Vinegar 1/2 cup reduced-sodium soy sauce 1/2 cup California Cuvee EVOO 2 ½ teaspoons dried parsley flakes 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 teaspoon garlic powder 1/2 teaspoon ground black pepper 5 skinless, boneless chicken breasts, cut in cubes 1 red bell pepper cut into 1 inch pieces 2 small zucchini cut into 1 inch slices 1 red onion cut into 1 inch pieces (optional) 8 -10 Cremini or white mushrooms sliced in halves Directions …
CHICKEN KABOBS
Recipe by Veronica Foods Ingredients 6 wood skewers soaked in cold water for 30 minutes 1/2 cup Delizia Barrel Aged Red Wine Vinegar 1/2 cup reduced-sodium soy sauce 1/2 cup California Cuvee EVOO 2 ½ teaspoons dried parsley flakes 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 teaspoon garlic powder 1/2 teaspoon ground black pepper 5 skinless, boneless chicken breasts, cut in cubes 1 red bell pepper cut into 1 inch pieces 2 small zucchini cut into 1 inch slices 1 red onion cut into 1 inch pieces (optional) 8 -10 Cremini or white mushrooms sliced in halves Directions …
