PARMESAN ZUCCHINI FRIES
Recipe from Veronica Foods 4 zucchini, quartered lengthwise 1/2 cup freshly grated Parmesan 1/4 teaspoon dried thyme 1/4 teaspoon dried oregano 1/4 teaspoon dried basil 1/4 teaspoon garlic powder Kosher salt and freshly ground black pepper, to taste 5 tablespoons Tuscan Herb Infused Olive Oil 2 tablespoon chopped fresh parsley leaves Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside. Toss zucchini in Tuscan Herb Fused Olive Oil in a bowl – set aside. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, …
PARMESAN ZUCCHINI FRIES
Recipe from Veronica Foods 4 zucchini, quartered lengthwise 1/2 cup freshly grated Parmesan 1/4 teaspoon dried thyme 1/4 teaspoon dried oregano 1/4 teaspoon dried basil 1/4 teaspoon garlic powder Kosher salt and freshly ground black pepper, to taste 5 tablespoons Tuscan Herb Infused Olive Oil 2 tablespoon chopped fresh parsley leaves Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside. Toss zucchini in Tuscan Herb Fused Olive Oil in a bowl – set aside. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, …
MINI LEMON FUSED OLIVE OIL BUNDT CAKES
Recipe from Veronica Foods CAKES 1-1/2 cups cake flour 1/2 cup almond meal 1 cup granulated sugar zest of 1 lemon 1 teaspoon baking powder 1/2 teaspoon kosher salt 3/4 cup of Lemon Fused Olive Oil 1/2 cup milk 1 egg large 1/2 teaspoon almond extract GLAZE FOR CAKES 1/2 cup Lemon Juice 1 1/4 cup Powdered Sugar TO MAKE THE OLIVE OIL CAKE Preheat the oven to 350 degrees F and mist a 5-cup mini-bundt pan with non-stick spray. Place the flour, almond meal, sugar, lemon zest, baking powder, and salt in a large bowl and whisk to combine. …
MINI LEMON FUSED OLIVE OIL BUNDT CAKES
Recipe from Veronica Foods CAKES 1-1/2 cups cake flour 1/2 cup almond meal 1 cup granulated sugar zest of 1 lemon 1 teaspoon baking powder 1/2 teaspoon kosher salt 3/4 cup of Lemon Fused Olive Oil 1/2 cup milk 1 egg large 1/2 teaspoon almond extract GLAZE FOR CAKES 1/2 cup Lemon Juice 1 1/4 cup Powdered Sugar TO MAKE THE OLIVE OIL CAKE Preheat the oven to 350 degrees F and mist a 5-cup mini-bundt pan with non-stick spray. Place the flour, almond meal, sugar, lemon zest, baking powder, and salt in a large bowl and whisk to combine. …
PORTOBELLO MUSHROOM CAPS
Recipe from Veronica Foods Ingredients 1/3 cup of Butter Infused Olive Oil 2 cloves garlic, crushed 1 tablespoon freshly chopped parsley 5-6 large Portobello Mushrooms, stems removed, washed and dried thoroughly with a paper towel 5-6 fresh mozzarella cheese balls-sliced thinly 1 cup grape, (or cherry) tomatoes-sliced thinly fresh basil, shredded to garnish 1/4 cup Blackberry-Ginger Dark Balsamic Vinegar Directions Preheat oven to grill/broil settings on high heat. Combine and sauté Infused Butter Olive Oil, parsley and garlic together in a small saucepan. Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray. Flip …
PORTOBELLO MUSHROOM CAPS
Recipe from Veronica Foods Ingredients 1/3 cup of Butter Infused Olive Oil 2 cloves garlic, crushed 1 tablespoon freshly chopped parsley 5-6 large Portobello Mushrooms, stems removed, washed and dried thoroughly with a paper towel 5-6 fresh mozzarella cheese balls-sliced thinly 1 cup grape, (or cherry) tomatoes-sliced thinly fresh basil, shredded to garnish 1/4 cup Blackberry-Ginger Dark Balsamic Vinegar Directions Preheat oven to grill/broil settings on high heat. Combine and sauté Infused Butter Olive Oil, parsley and garlic together in a small saucepan. Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray. Flip …
FRIED GREEN TOMATOES
Recipe from Veronica Foods Ingredients 2 large green tomatoes 1/3 cup of all-purpose flour ½ teaspoon Kosher salt 2 eggs 1 tablespoon – whole milk 1 ½ cups of panko ½ cup of Tuscan Herb Infused Olive Oil 2 tablespoons of Baklouti Fused Olive Oil Directions Slice the green tomatoes ½ inches thick. Whisk flour and salt together in a bowl. In a separate (second) bowl whisk the 2 eggs and milk. In a third bowl add the panko. Mix Tuscan Herb and Baklouti Olive Oil in a frying pan and turn heat to medium-high. Dredge each tomato slice in …
FRIED GREEN TOMATOES
Recipe from Veronica Foods Ingredients 2 large green tomatoes 1/3 cup of all-purpose flour ½ teaspoon Kosher salt 2 eggs 1 tablespoon – whole milk 1 ½ cups of panko ½ cup of Tuscan Herb Infused Olive Oil 2 tablespoons of Baklouti Fused Olive Oil Directions Slice the green tomatoes ½ inches thick. Whisk flour and salt together in a bowl. In a separate (second) bowl whisk the 2 eggs and milk. In a third bowl add the panko. Mix Tuscan Herb and Baklouti Olive Oil in a frying pan and turn heat to medium-high. Dredge each tomato slice in …
WALNUT PESTO SHRIMP SKEWERS
Recipe from Veronica Foods Ingredients For pesto ½ cup of walnut halves 1/3 cup of CA Organic Arbequina EVOO 3 tablespoons of Garlic Infused Olive Oil Zest of 1 lemon Juice from 1 lemon 5 scallions, thinly sliced 1 cup of fresh basil 1 cup of fresh parsley Kosher salt 2 lbs of peeled and deveined large shrimp Directions Preheat a grill to high. Soak your wooden skewers in water for at least 30 minutes. Make the pesto – pulse walnuts, lemon zest, lemon juice, EVOO, garlic olive oil, and a pinch of salt in a food processor until the …
WALNUT PESTO SHRIMP SKEWERS
Recipe from Veronica Foods Ingredients For pesto ½ cup of walnut halves 1/3 cup of CA Organic Arbequina EVOO 3 tablespoons of Garlic Infused Olive Oil Zest of 1 lemon Juice from 1 lemon 5 scallions, thinly sliced 1 cup of fresh basil 1 cup of fresh parsley Kosher salt 2 lbs of peeled and deveined large shrimp Directions Preheat a grill to high. Soak your wooden skewers in water for at least 30 minutes. Make the pesto – pulse walnuts, lemon zest, lemon juice, EVOO, garlic olive oil, and a pinch of salt in a food processor until the …
Pasta Salad
Recipe from Veronica Foods Ingredients For Dressing 1/3 cup of Italian Biancolilla EVOO, plus a little more for drizzling 2 teaspoons of dijion mustard 1 teaspoon of honey 1 grated garlic clove Grated zest from 1 lemon Lemon juice from 1 lemon For Pasta Kosher salt 12 oz of bowtie pasta 4 ounces of asparagus 10 oz of frozen peas – thawed 1 chopped yellow bell pepper 1 pint of grape tomatoes cut into halves 1 minced shallot ½ cup of fresh chopped dill Ricotta salata cheese for garnish Directions In a large pot boil water with salt, add pasta. …
Pasta Salad
Recipe from Veronica Foods Ingredients For Dressing 1/3 cup of Italian Biancolilla EVOO, plus a little more for drizzling 2 teaspoons of dijion mustard 1 teaspoon of honey 1 grated garlic clove Grated zest from 1 lemon Lemon juice from 1 lemon For Pasta Kosher salt 12 oz of bowtie pasta 4 ounces of asparagus 10 oz of frozen peas – thawed 1 chopped yellow bell pepper 1 pint of grape tomatoes cut into halves 1 minced shallot ½ cup of fresh chopped dill Ricotta salata cheese for garnish Directions In a large pot boil water with salt, add pasta. …
CRANBERRY-ORANGE OLIVE OIL BUNDT CAKE
Recipe from Veronica Foods Ingredients 6 egg whites 2 cups white sugar 1 cup of Orange fused Olive Oil 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt ¾ teaspoon ground cinnamon ¾ teaspoon ground cloves 1 cup buttermilk 1 cup chopped cranberries Directions Preheat oven to 350 degrees F (175 degrees C). Spray a 9 inch Bundt pan with cooking spray, and dust with flour. In a bowl, beat the egg whites until stiff. Beat in the sugar until fluffy. Mix in the Orange Fused Olive Oil. In a separate bowl, mix the flour, baking soda, salt, …
CRANBERRY-ORANGE OLIVE OIL BUNDT CAKE
Recipe from Veronica Foods Ingredients 6 egg whites 2 cups white sugar 1 cup of Orange fused Olive Oil 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt ¾ teaspoon ground cinnamon ¾ teaspoon ground cloves 1 cup buttermilk 1 cup chopped cranberries Directions Preheat oven to 350 degrees F (175 degrees C). Spray a 9 inch Bundt pan with cooking spray, and dust with flour. In a bowl, beat the egg whites until stiff. Beat in the sugar until fluffy. Mix in the Orange Fused Olive Oil. In a separate bowl, mix the flour, baking soda, salt, …
STEAK & EGG RICE BOWL
Recipe from Veronica Foods Ingredients 2 tablespoons of low-sodium soy sauce 2 teaspoons of sugar 4 scallions, thinly sliced (white and green parts separate) 2 finely grated cloves of garlic 1 teaspoon Japanese Toasted Sesame Oil 12 oz of skirt steak, thinly sliced. 4 teaspoons of Portuguese Chiquitita EVOO 3 cups of brown rice 4 cups of baby spinach 1 cup of bean sprouts 4 large eggs Kosher salt and ground pepper Directions Combine soy sauce, sugar, scallion whites, garlic and Japanese Toasted Sesame Oil in a large bowl; add steak and marinate for 10-15 minutes. Cook 3 cups of …
STEAK & EGG RICE BOWL
Recipe from Veronica Foods Ingredients 2 tablespoons of low-sodium soy sauce 2 teaspoons of sugar 4 scallions, thinly sliced (white and green parts separate) 2 finely grated cloves of garlic 1 teaspoon Japanese Toasted Sesame Oil 12 oz of skirt steak, thinly sliced. 4 teaspoons of Portuguese Chiquitita EVOO 3 cups of brown rice 4 cups of baby spinach 1 cup of bean sprouts 4 large eggs Kosher salt and ground pepper Directions Combine soy sauce, sugar, scallion whites, garlic and Japanese Toasted Sesame Oil in a large bowl; add steak and marinate for 10-15 minutes. Cook 3 cups of …
LINGUINE WITH SHRIMP & TOMATOES
Ingredients 12oz of linguine 1 1/2 pounds of ripe roma tomatoes 1/2 of onion – chopped 1/4 cup of Oro Bailen Picual EVOO 3 tablespoons of Herbes de Provence infused Olive Oil 2-3 minced garlic cloves 1/4 cup fresh oregano (chopped) 1 lb of de-veined medium shrimp Kosher Salt Fresh ground pepper Fresh parsley for garnish Directions Bring a large pot of water to boil (with salt), add pasta and cook until al dente; drain and return to the pot. Cut tomatoes into cubes/chunks, set about 1 cup of tomato chunks aside. Blend the remainder of the tomatoes, 1/4 cup …
LINGUINE WITH SHRIMP & TOMATOES
Ingredients 12oz of linguine 1 1/2 pounds of ripe roma tomatoes 1/2 of onion – chopped 1/4 cup of Oro Bailen Picual EVOO 3 tablespoons of Herbes de Provence infused Olive Oil 2-3 minced garlic cloves 1/4 cup fresh oregano (chopped) 1 lb of de-veined medium shrimp Kosher Salt Fresh ground pepper Fresh parsley for garnish Directions Bring a large pot of water to boil (with salt), add pasta and cook until al dente; drain and return to the pot. Cut tomatoes into cubes/chunks, set about 1 cup of tomato chunks aside. Blend the remainder of the tomatoes, 1/4 cup …
CHOCOLATE BALSAMIC & CHERRY SUNDAE
Recipe from Veronica Foods Ingredients 4 cups of fresh or frozen cherries 1 cinnamon stick 3/4 cup of sugar 2 tablespoons of cornstarch 2 cups of dry red wine 4 teaspoons of Dark Chocolate Balsamic Vinegar Vanilla or Vanilla Bean Ice cream Directions In a large saucepan over medium heat cook cherries, cinnamon stick, sugar and corn starch – cook until sugar starts to melt – about 1 min. Add the wine and Dark Chocolate Balsamic, bring the mixture to a boil and cook until the wine & balsamic has reduced and is slightly thickened, about 4 min. Remove from …
CHOCOLATE BALSAMIC & CHERRY SUNDAE
Recipe from Veronica Foods Ingredients 4 cups of fresh or frozen cherries 1 cinnamon stick 3/4 cup of sugar 2 tablespoons of cornstarch 2 cups of dry red wine 4 teaspoons of Dark Chocolate Balsamic Vinegar Vanilla or Vanilla Bean Ice cream Directions In a large saucepan over medium heat cook cherries, cinnamon stick, sugar and corn starch – cook until sugar starts to melt – about 1 min. Add the wine and Dark Chocolate Balsamic, bring the mixture to a boil and cook until the wine & balsamic has reduced and is slightly thickened, about 4 min. Remove from …
MUSHROOM & GOAT CHEESE SPANAKOPITA
Recipe from Veronica Foods Ingredients 1/4 cup of Greek Athinolia/Athenolia EVOO 2 tablespoons of minced garlic 2 tablespoons of minced shallots 2 cups of diced chanterelle mushrooms 4 cups of baby spinach 8 ounces of goat cheese Kosher salt 8 sheets of frozen phyllo dough, thawed 2-3 sticks of unsalted butter – melted Directions Preheat oven to 475 degrees F. Heat a large saute pan over medium heat, add the EVOO, garlic, shallot and mushrooms and cook until almost tender (stir often) – about 4 min. Add spinach and cook until very tender, about 6 min. Transfer the mixture to …
MUSHROOM & GOAT CHEESE SPANAKOPITA
Recipe from Veronica Foods Ingredients 1/4 cup of Greek Athinolia/Athenolia EVOO 2 tablespoons of minced garlic 2 tablespoons of minced shallots 2 cups of diced chanterelle mushrooms 4 cups of baby spinach 8 ounces of goat cheese Kosher salt 8 sheets of frozen phyllo dough, thawed 2-3 sticks of unsalted butter – melted Directions Preheat oven to 475 degrees F. Heat a large saute pan over medium heat, add the EVOO, garlic, shallot and mushrooms and cook until almost tender (stir often) – about 4 min. Add spinach and cook until very tender, about 6 min. Transfer the mixture to …
WHIPPED RICOTTA WITH EVOO
Recipe from Veronica Foods Ingredients 2 cups of fresh ricotta 1/4 cup of heavy cream 1 lemon (zest) 2 teaspoons of chopped thyme 1 tablespoon Melgarejo Hojiblanca EVOO Salt Pepper Directions Beat ricotta and heavy cream with a mixer until light and fluffy, about 2 min. Beat in zest of 1 lemon and the chopped thyme; season with salt and pepper. Drizzle with EVOO and serve with your choice of toasted bread.
WHIPPED RICOTTA WITH EVOO
Recipe from Veronica Foods Ingredients 2 cups of fresh ricotta 1/4 cup of heavy cream 1 lemon (zest) 2 teaspoons of chopped thyme 1 tablespoon Melgarejo Hojiblanca EVOO Salt Pepper Directions Beat ricotta and heavy cream with a mixer until light and fluffy, about 2 min. Beat in zest of 1 lemon and the chopped thyme; season with salt and pepper. Drizzle with EVOO and serve with your choice of toasted bread.
