TANGERINE BALSAMIC BROWNIES
Recipe by Veronica Foods Brownie 1/2 cup of CA Organic Arbequina EVOO 1 cup white sugar 1 teaspoon vanilla extract 2 eggs 1/2 cup all-purpose flour 1/3 cup unsweetened high quality cocoa powder 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup chopped walnuts (optional) Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9 inch baking pan. In a medium bowl, mix the olive oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into …
TANGERINE BALSAMIC BROWNIES
Recipe by Veronica Foods Brownie 1/2 cup of CA Organic Arbequina EVOO 1 cup white sugar 1 teaspoon vanilla extract 2 eggs 1/2 cup all-purpose flour 1/3 cup unsweetened high quality cocoa powder 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup chopped walnuts (optional) Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9 inch baking pan. In a medium bowl, mix the olive oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into …
BLOOD ORANGE DARK CHOCOLATE FONDUE
Recipe by Veronica Foods Directions 1 lb. dark chocolate chips or whole bars chopped coarsely 1 cup heavy cream 1/2 cup milk 2 Tbs. Blood Orange Fused Olive Oil 1 Tbs. Fresh Orange Zest 1 teaspoon vanilla extract Pinch kosher salt 2 tablespoons Tangerine Dark Balsamic or Traditional Balsamic Cookies, Fruit, marshmallows, or pound cake, for serving Ingredients Special equipment: 6-quart slow cooker Heat a 6-quart slow cooker with insert on high until hot. Combine the chocolate, cream, milk, vanilla and salt and olive oil in the hot insert. Cover and cook on high for 30 minutes, then whisk the …
BLOOD ORANGE DARK CHOCOLATE FONDUE
Recipe by Veronica Foods Directions 1 lb. dark chocolate chips or whole bars chopped coarsely 1 cup heavy cream 1/2 cup milk 2 Tbs. Blood Orange Fused Olive Oil 1 Tbs. Fresh Orange Zest 1 teaspoon vanilla extract Pinch kosher salt 2 tablespoons Tangerine Dark Balsamic or Traditional Balsamic Cookies, Fruit, marshmallows, or pound cake, for serving Ingredients Special equipment: 6-quart slow cooker Heat a 6-quart slow cooker with insert on high until hot. Combine the chocolate, cream, milk, vanilla and salt and olive oil in the hot insert. Cover and cook on high for 30 minutes, then whisk the …
BLOOD ORANGE ITALIAN STYLE COOKIES
Recipe by Veronica Foods Ingredients 3 cups unbleached organic flour 2 cups granulated cane sugar 1 teaspoon salt 2 teaspoons baking powder 2 finely grated orange peel 1 cup Blood Orange (fused) Agrumato Olive Oil 2 large room temperature eggs, whisked 2 tablespoons fresh squeezed orange juice Powdered sugar for garnish Directions Preheat the oven to 350 F. In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, add the sugar, orange agrumato oil, orange juice, and eggs. Beat on medium speed until thick and creamy, about 3 minutes.In a separate bowl …
BLOOD ORANGE ITALIAN STYLE COOKIES
Recipe by Veronica Foods Ingredients 3 cups unbleached organic flour 2 cups granulated cane sugar 1 teaspoon salt 2 teaspoons baking powder 2 finely grated orange peel 1 cup Blood Orange (fused) Agrumato Olive Oil 2 large room temperature eggs, whisked 2 tablespoons fresh squeezed orange juice Powdered sugar for garnish Directions Preheat the oven to 350 F. In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, add the sugar, orange agrumato oil, orange juice, and eggs. Beat on medium speed until thick and creamy, about 3 minutes.In a separate bowl …
SAUTE GREEN BEANS
Recipe by Veronica Foods Ingredients ½ tablespoon of Melgarejo Hojiblanca EVOO 1 ½ lbs. of trimmed green beans Kosher Salt 1 teaspoon of Honey Ginger Balsamic Vinegar 3 tablespoons of soy sauce 3 tablespoons of tahini 2 tablespoon of honey 1 tablespoon of Toasted Sesame Oil 2 minced garlic cloves Directions Heat EVOO in a large saucepan over medium heat, add the green beans, Honey Ginger Balsamic Vinegar, and sauté until tender – 5-6 min. Season lightly with salt to taste and remove from heat. In a bowl, combine the soy sauce, tahini, honey, Toasted Sesame Oil, and garlic and …
SAUTE GREEN BEANS
Recipe by Veronica Foods Ingredients ½ tablespoon of Melgarejo Hojiblanca EVOO 1 ½ lbs. of trimmed green beans Kosher Salt 1 teaspoon of Honey Ginger Balsamic Vinegar 3 tablespoons of soy sauce 3 tablespoons of tahini 2 tablespoon of honey 1 tablespoon of Toasted Sesame Oil 2 minced garlic cloves Directions Heat EVOO in a large saucepan over medium heat, add the green beans, Honey Ginger Balsamic Vinegar, and sauté until tender – 5-6 min. Season lightly with salt to taste and remove from heat. In a bowl, combine the soy sauce, tahini, honey, Toasted Sesame Oil, and garlic and …
CREAMY WHITE BEAN DIP
Recipe by Veronica Foods Ingredients 2 Tablespoons Tuscan Herb Infused Olive Oil – extra for drizzle 2 Tablespoons of Portuguese Chiquitita EVOO ½ cup of water 2 sliced garlic cloves 1 medium escarole (or kale) hand torn ¼ cup of dry white wine 1 – 15oz can of cannellini beans Kosher salt ½ teaspoon finely chopped rosemary Fresh lemon juice from ½ small lemon. Crackers for serving Veggies for serving Directions Combine Tuscan Herb Infused Olive Oil and the Portuguese Chiquitita, heat in a large sauté pan over low heat, add the garlic, and cook until just starting to soften …
CREAMY WHITE BEAN DIP
Recipe by Veronica Foods Ingredients 2 Tablespoons Tuscan Herb Infused Olive Oil – extra for drizzle 2 Tablespoons of Portuguese Chiquitita EVOO ½ cup of water 2 sliced garlic cloves 1 medium escarole (or kale) hand torn ¼ cup of dry white wine 1 – 15oz can of cannellini beans Kosher salt ½ teaspoon finely chopped rosemary Fresh lemon juice from ½ small lemon. Crackers for serving Veggies for serving Directions Combine Tuscan Herb Infused Olive Oil and the Portuguese Chiquitita, heat in a large sauté pan over low heat, add the garlic, and cook until just starting to soften …
BLOOD ORANGE CHOCOLATE CAKE
Recipe by Veronica Foods Chocolate Cake 1/2 cup cocoa powder 1 tsp. vanilla extract 1 1/2 cups all-purpose flour 1 cup granulated sugar 1/4 tsp. salt 1 tsp. baking soda 1 Tbs. Tangerine Dark Balsamic Vinegar 2 large eggs beaten with enough cold water to equal one cup 1/2 cup Blood Orange Fused Olive Oil + more for greasing pans Preheat the oven to 350ºF. Lightly grease two 9-inch cake pans, one muffin pan, or one 13×9-inch pan with Blood Orange Agrumato. Mix together all the dry ingredients in a large bowl. Thoroughly mix together the liquid ingredients in a …
BLOOD ORANGE CHOCOLATE CAKE
Recipe by Veronica Foods Chocolate Cake 1/2 cup cocoa powder 1 tsp. vanilla extract 1 1/2 cups all-purpose flour 1 cup granulated sugar 1/4 tsp. salt 1 tsp. baking soda 1 Tbs. Tangerine Dark Balsamic Vinegar 2 large eggs beaten with enough cold water to equal one cup 1/2 cup Blood Orange Fused Olive Oil + more for greasing pans Preheat the oven to 350ºF. Lightly grease two 9-inch cake pans, one muffin pan, or one 13×9-inch pan with Blood Orange Agrumato. Mix together all the dry ingredients in a large bowl. Thoroughly mix together the liquid ingredients in a …
QUINOA AHI TUNA BOWL
Recipe from Veronica Foods Ingredients 2 tablespoons soy sauce (Tamari if possible) 1 teaspoon Serrano Honey Vinegar 1 teaspoon Japanese Roasted Sesame oil 1 teaspoon black sesame seeds, plus more for garnish 1 pound sushi-grade ahi tuna or sushi-grade wild salmon, 1″ cubes 2-3 scallions, thinly sliced Salad 6 cups organic mixed spring greens 1 medium English cucumber cut into 1′” dice 1 large avocado Spicy Baklouti Miso Dressing 1 rounded tablespoon yellow miso 2 tablespoons honey ginger white balsamic 2 tablespoon Baklouti Olive Oil 1 tablespoon Garlic Olive Oil 1 teaspoon dark sesame oil 2 tablespoons plain yogurt For …
QUINOA AHI TUNA BOWL
Recipe from Veronica Foods Ingredients 2 tablespoons soy sauce (Tamari if possible) 1 teaspoon Serrano Honey Vinegar 1 teaspoon Japanese Roasted Sesame oil 1 teaspoon black sesame seeds, plus more for garnish 1 pound sushi-grade ahi tuna or sushi-grade wild salmon, 1″ cubes 2-3 scallions, thinly sliced Salad 6 cups organic mixed spring greens 1 medium English cucumber cut into 1′” dice 1 large avocado Spicy Baklouti Miso Dressing 1 rounded tablespoon yellow miso 2 tablespoons honey ginger white balsamic 2 tablespoon Baklouti Olive Oil 1 tablespoon Garlic Olive Oil 1 teaspoon dark sesame oil 2 tablespoons plain yogurt For …
ROASTED TROUT ON ARUGULA SALAD
Recipe by Veronica Foods Ingredients 1 tablespoon of Italian Biancolilla EVOO 1 tablespoon of Lemon Fused Olive Oil 4 – 10 oz whole cleaned trout bodies Grated zest and juice of one lemon Kosher salt and ground pepper 4 cups of baby arugula 4 thinly sliced radishes 1 large stalk of celery – sliced 1 – 10 oz jar of artichoke hearts chopped ½ cup of fresh parsley 2 tablespoons of chopped fresh chives ½ cup of croutons Directions Position racks of oven to middle and third row, preheat to 450 degrees F. Brush 2 baking sheets with the Italian …
ROASTED TROUT ON ARUGULA SALAD
Recipe by Veronica Foods Ingredients 1 tablespoon of Italian Biancolilla EVOO 1 tablespoon of Lemon Fused Olive Oil 4 – 10 oz whole cleaned trout bodies Grated zest and juice of one lemon Kosher salt and ground pepper 4 cups of baby arugula 4 thinly sliced radishes 1 large stalk of celery – sliced 1 – 10 oz jar of artichoke hearts chopped ½ cup of fresh parsley 2 tablespoons of chopped fresh chives ½ cup of croutons Directions Position racks of oven to middle and third row, preheat to 450 degrees F. Brush 2 baking sheets with the Italian …
PASTA WITH BELL PEPPERS & MUSHROOMS
Recipe from Veronica Foods Ingredients 12 oz of Penne pasta or pasta of your choice 2 tablespoons of Organic California Arbequina EVOO, plus more for drizzling 3 chopped garlic cloves 1 onion sliced 2 red bell peppers 1 -28 oz can of whole peeled of crushed tomatoes 2 cups of sliced mushrooms ½ cup of chopped fresh basil 1/4 cup of grated Parmesan cheese for topping Directions Bring a large pot of salted water to boil, add pasta and cook as the label indicates. Reserve ½ cup of cooking water – then drain. Meanwhile heat the EVOO in a large …
PASTA WITH BELL PEPPERS & MUSHROOMS
Recipe from Veronica Foods Ingredients 12 oz of Penne pasta or pasta of your choice 2 tablespoons of Organic California Arbequina EVOO, plus more for drizzling 3 chopped garlic cloves 1 onion sliced 2 red bell peppers 1 -28 oz can of whole peeled of crushed tomatoes 2 cups of sliced mushrooms ½ cup of chopped fresh basil 1/4 cup of grated Parmesan cheese for topping Directions Bring a large pot of salted water to boil, add pasta and cook as the label indicates. Reserve ½ cup of cooking water – then drain. Meanwhile heat the EVOO in a large …
GREEN BEANS & COCONUT
Recipe by Veronica Foods Ingredients 1 tablespoon of Melgarejo Hojiblanca EVOO ½ teaspoon of mustard seeds 6 fresh curry leaves ½ cup of salted roasted peanuts ¼ cup of dried split chickpeas 1 lb of green beans, trimmed and cut into 2 inch pieces Juice from 2 limes 1 tablespoon of Cayenne Fused Olive Oil 2 tablespoons of fresh chopped cilantro Kosher Salt ½ cup of grated coconut Directions Heat EVOO in a large saucepan over medium heat, add the mustard seeds, curry leaves, peanuts and chickpeas. When the mustard seeds start to crackle and toast, add the green beans …
GREEN BEANS & COCONUT
Recipe by Veronica Foods Ingredients 1 tablespoon of Melgarejo Hojiblanca EVOO ½ teaspoon of mustard seeds 6 fresh curry leaves ½ cup of salted roasted peanuts ¼ cup of dried split chickpeas 1 lb of green beans, trimmed and cut into 2 inch pieces Juice from 2 limes 1 tablespoon of Cayenne Fused Olive Oil 2 tablespoons of fresh chopped cilantro Kosher Salt ½ cup of grated coconut Directions Heat EVOO in a large saucepan over medium heat, add the mustard seeds, curry leaves, peanuts and chickpeas. When the mustard seeds start to crackle and toast, add the green beans …
PULLED CHICKEN SANDWICHES
Recipe by Veronica Foods Ingredients For the chicken 1 ½ lbs. of skinless, boneless chicken thighs 1 teaspoon of Baklouti Fused Olive Oil Kosher salt and ground pepper 2 tablespoons of Golden Pineapple White Balsamic Vinegar 1 small chopped red onion 1 minced garlic clove ½ cup of crushed pineapple chunks (canned or fresh) 2 tablespoons of yellow mustard For Slaw 1 -14oz bag of shredded coleslaw mix Kosher Salt and ground pepper 1 thinly sliced scallion ¼ cup of chopped cilantro 1/3 cup of mayonnaise 2 tablespoons of Serrano Honey Vinegar Directions Chicken: Season chicken with Kosher salt and …
PULLED CHICKEN SANDWICHES
Recipe by Veronica Foods Ingredients For the chicken 1 ½ lbs. of skinless, boneless chicken thighs 1 teaspoon of Baklouti Fused Olive Oil Kosher salt and ground pepper 2 tablespoons of Golden Pineapple White Balsamic Vinegar 1 small chopped red onion 1 minced garlic clove ½ cup of crushed pineapple chunks (canned or fresh) 2 tablespoons of yellow mustard For Slaw 1 -14oz bag of shredded coleslaw mix Kosher Salt and ground pepper 1 thinly sliced scallion ¼ cup of chopped cilantro 1/3 cup of mayonnaise 2 tablespoons of Serrano Honey Vinegar Directions Chicken: Season chicken with Kosher salt and …
GREEK COBB SALAD
Recipe by Veronica Foods Ingredients 6 Slices of bacon 4 Large eggs ¼ cup of Portuguese Chiquitita EVOO ¼ cup of Barreled Aged Red Wine Vinegar Kosher salt and pepper 3 romaine lettuce hearts, trimmed and chopped A few stems of dill 1 avocado 1 cup of shredded rotisserie chicken ¾ cup crumbled feta cheese (or bleu cheese) 1 pint of cherry tomatoes cut in halves 2 cups crushed pita chips Directions Cook bacon in small skillet until crisp, set aside on plate with paper towel to drain. Crumble once cooled. In a pot with water boil water and add …
GREEK COBB SALAD
Recipe by Veronica Foods Ingredients 6 Slices of bacon 4 Large eggs ¼ cup of Portuguese Chiquitita EVOO ¼ cup of Barreled Aged Red Wine Vinegar Kosher salt and pepper 3 romaine lettuce hearts, trimmed and chopped A few stems of dill 1 avocado 1 cup of shredded rotisserie chicken ¾ cup crumbled feta cheese (or bleu cheese) 1 pint of cherry tomatoes cut in halves 2 cups crushed pita chips Directions Cook bacon in small skillet until crisp, set aside on plate with paper towel to drain. Crumble once cooled. In a pot with water boil water and add …
