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 …
HULI-HULI CHICKEN
Recipe by Veronica Foods Ingredients 1/3 cup soy sauce 1/4 cup Denissimo Dark Balsamic 1/4 cup honey 1/3 cup Blackberry Ginger Balsamic 1-2 Tbsp. sesame oil 1-2-more pieces ginger root, crushed 3 cloves garlic, crushed 3 Tablespoons Baklouti Olive Oil Scallions for garnish Directions 4 pounds chicken drumsticks, wings, or cut up whole chicken Combine all the ingredients above except the scallions in a blender or food processor and process until smooth. Reserve a few tablespoons of marinade. Pour over the chicken and refrigerate for a minimum of 2 hours or overnight. Preheat oven to 400 degrees F. (or prepare …
HULI-HULI CHICKEN
Recipe by Veronica Foods Ingredients 1/3 cup soy sauce 1/4 cup Denissimo Dark Balsamic 1/4 cup honey 1/3 cup Blackberry Ginger Balsamic 1-2 Tbsp. sesame oil 1-2-more pieces ginger root, crushed 3 cloves garlic, crushed 3 Tablespoons Baklouti Olive Oil Scallions for garnish Directions 4 pounds chicken drumsticks, wings, or cut up whole chicken Combine all the ingredients above except the scallions in a blender or food processor and process until smooth. Reserve a few tablespoons of marinade. Pour over the chicken and refrigerate for a minimum of 2 hours or overnight. Preheat oven to 400 degrees F. (or prepare …
RASPBERRY WHITE BALSAMIC “MOJITO”
Recipe by Veronica Foods Ingredients 1 small sprig mint 2 slices of lime 4-6 fresh raspberries 2 tablespoons Wild Cascadian Raspberry White Balsamic 2 fluid ounces rum (4 tablespoons) 2 fluid ounces club soda (4 tablespoons) Directions Muddle mint leaves, lime, raspberries, and balsamic together in a shaker. Fill the shaker with ice and add the rum; cover and shake until chilled. Pour entire contents of shaker into a Collins glass and top with club soda. Garnish with raspberry and mint. Serves 1
RASPBERRY WHITE BALSAMIC “MOJITO”
Recipe by Veronica Foods Ingredients 1 small sprig mint 2 slices of lime 4-6 fresh raspberries 2 tablespoons Wild Cascadian Raspberry White Balsamic 2 fluid ounces rum (4 tablespoons) 2 fluid ounces club soda (4 tablespoons) Directions Muddle mint leaves, lime, raspberries, and balsamic together in a shaker. Fill the shaker with ice and add the rum; cover and shake until chilled. Pour entire contents of shaker into a Collins glass and top with club soda. Garnish with raspberry and mint. Serves 1
BALSAMIC BBQ SAUCE
Recipe by Veronica Foods Ingredients 1/2 cup brown sugar 1 1/2 cups ketchup 1/4 cup molasses 1 cup Neapolitan Herb Balsamic Vinegar 2 tablespoon Worcestershire sauce 2 tablespoons dry mustard 2 tablespoons Baklouti Olive Oil 1 small white or yellow onion, minced 2 teaspoons granulated garlic 2 teaspoons smoked paprika (mild or spicy) 2 teaspoons cayenne (optional for lover’s of heat) 2 teaspoons kosher salt Fresh ground pepper to taste Directions Heat the Baklouti Olive Oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add ketchup, Worcestershire, molasses, brown sugar, balsamic …
BALSAMIC BBQ SAUCE
Recipe by Veronica Foods Ingredients 1/2 cup brown sugar 1 1/2 cups ketchup 1/4 cup molasses 1 cup Neapolitan Herb Balsamic Vinegar 2 tablespoon Worcestershire sauce 2 tablespoons dry mustard 2 tablespoons Baklouti Olive Oil 1 small white or yellow onion, minced 2 teaspoons granulated garlic 2 teaspoons smoked paprika (mild or spicy) 2 teaspoons cayenne (optional for lover’s of heat) 2 teaspoons kosher salt Fresh ground pepper to taste Directions Heat the Baklouti Olive Oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add ketchup, Worcestershire, molasses, brown sugar, balsamic …
