BAKLOUTI AGRUMATO CROQUETTES
Recipe from Veronica Foods Ingredients 3 pounds russet potatoes, peeled and cut in to 2″ chunks 2 tablespoons Baklouti Chili Pepper Agrumato Olive Oil 1 tablespoon Garlic Infused Olive Oil 1/3 cup grated Parmesan cheese 1/2 pound mozzarella cheese cut in to 1/2″ cubes 3 large eggs 1 tablespoon finely minced flat leaf parsley 2 teaspoons sea salt fresh ground pepper to taste 1 1/2 cups fine bread crumbs For frying: Certified Ultra-Premium Extra Virgin Olive Oil with a very low FFA, and very high phenol content Directions Place the potatoes in a large pot with enough salted water to …
BAKLOUTI AGRUMATO CROQUETTES
Recipe from Veronica Foods Ingredients 3 pounds russet potatoes, peeled and cut in to 2″ chunks 2 tablespoons Baklouti Chili Pepper Agrumato Olive Oil 1 tablespoon Garlic Infused Olive Oil 1/3 cup grated Parmesan cheese 1/2 pound mozzarella cheese cut in to 1/2″ cubes 3 large eggs 1 tablespoon finely minced flat leaf parsley 2 teaspoons sea salt fresh ground pepper to taste 1 1/2 cups fine bread crumbs For frying: Certified Ultra-Premium Extra Virgin Olive Oil with a very low FFA, and very high phenol content Directions Place the potatoes in a large pot with enough salted water to …
Olive Oil Dip
Recipe from Taste of Home magazine Ingredients 1 Tbsp dried minced garlic 1 Tbsp dried rosemary, crushed 1 Tbsp dried oregano 2 tsp dried basil 1 tsp crushed red pepper flakes 1/2 tsp salt 1/2 tsp coarsely ground pepper 1 Tbsp water 1/2 cup extra virgin olive oil 1 French baguette Directions 1. In a small bowl, combine the spices (first 7 ingredients). Store in an airtight container in a cool, dry place for up to 6 months. 2. To prepare dipping oil: In a small microwave-safe bowl, combine 4 tsp. herb mix with water. Microwave, uncovered, on high 10-15 …
Olive Oil Dip
Recipe from Taste of Home magazine Ingredients 1 Tbsp dried minced garlic 1 Tbsp dried rosemary, crushed 1 Tbsp dried oregano 2 tsp dried basil 1 tsp crushed red pepper flakes 1/2 tsp salt 1/2 tsp coarsely ground pepper 1 Tbsp water 1/2 cup extra virgin olive oil 1 French baguette Directions 1. In a small bowl, combine the spices (first 7 ingredients). Store in an airtight container in a cool, dry place for up to 6 months. 2. To prepare dipping oil: In a small microwave-safe bowl, combine 4 tsp. herb mix with water. Microwave, uncovered, on high 10-15 …
TERIYAKI SALMON
Recipe from Veronica Foods 2 1/2 lbs salmon filet sliced into 2″ wide slices For the Teriyaki Sauce: 3 Tbsp hoisin sauce 3 Tbsp soy sauce 1/3 cup Honey Ginger White Balsamic Vinegar 2 Tbsp Japanese Toasted Sesame Oil 2 large or 3 medium garlic cloves minced 1/2 tsp freshly grated ginger To serve: Sesame seeds to garnish optional Green onion chopped, optional Prep: Grease a large rimmed baking sheet (cover with foil and then grease for easier clean-up). Preheat oven to 400˚F. Combine sauce ingredients and stir until sauce thickens. Place individual salmon slices in a mixing bowl. Pour …
TERIYAKI SALMON
Recipe from Veronica Foods 2 1/2 lbs salmon filet sliced into 2″ wide slices For the Teriyaki Sauce: 3 Tbsp hoisin sauce 3 Tbsp soy sauce 1/3 cup Honey Ginger White Balsamic Vinegar 2 Tbsp Japanese Toasted Sesame Oil 2 large or 3 medium garlic cloves minced 1/2 tsp freshly grated ginger To serve: Sesame seeds to garnish optional Green onion chopped, optional Prep: Grease a large rimmed baking sheet (cover with foil and then grease for easier clean-up). Preheat oven to 400˚F. Combine sauce ingredients and stir until sauce thickens. Place individual salmon slices in a mixing bowl. Pour …
BACON CHEDDAR SPINACH QUICHE
Recipe from Veronica Foods For The Crust 2 cups white whole wheat or all purpose flour 1 teaspoon salt 1/2 cup fruity, very fresh extra virgin olive oil such as Hojiblanca 1/2 cup ice cold water Preheat the oven to 375. Combine the flour and the salt in the bowl of a food processor. Pulse to combine. Blend the ice water and the extra virgin olive oil together well. Pour in to the food processor and pulse a few more times until the mixture comes together. On a floured surface roll out the dough and fit in to a 9″ …
BACON CHEDDAR SPINACH QUICHE
Recipe from Veronica Foods For The Crust 2 cups white whole wheat or all purpose flour 1 teaspoon salt 1/2 cup fruity, very fresh extra virgin olive oil such as Hojiblanca 1/2 cup ice cold water Preheat the oven to 375. Combine the flour and the salt in the bowl of a food processor. Pulse to combine. Blend the ice water and the extra virgin olive oil together well. Pour in to the food processor and pulse a few more times until the mixture comes together. On a floured surface roll out the dough and fit in to a 9″ …
CHICKEN & SPINACH POMEGRANATE SALAD
Recipe from Veronica Foods Chicken 1 pound chicken breasts 1 tablespoon Oro Bailen Picual Olive Oil 1 tablespoon lemon juice 1 tablespoon fresh rosemary chopped finely 1 tablespoon fresh thyme chopped 1 tablespoons fresh sage chopped Salt to taste Prepare the chicken by marinating it in a bowl with olive oil, lemon juice, salt and herbs. Marinate for at least 30 minutes. Grill the chicken on a grill pan, about 8 minutes per side, until browned and cooked through. Slice chicken. Vinaigrette 1/4 cup (60ml) Oro Bailen Picual Olive Oil – or any Medium EVOO 4 tablespoons Pomegranate Balsamic vinegar …
CHICKEN & SPINACH POMEGRANATE SALAD
Recipe from Veronica Foods Chicken 1 pound chicken breasts 1 tablespoon Oro Bailen Picual Olive Oil 1 tablespoon lemon juice 1 tablespoon fresh rosemary chopped finely 1 tablespoon fresh thyme chopped 1 tablespoons fresh sage chopped Salt to taste Prepare the chicken by marinating it in a bowl with olive oil, lemon juice, salt and herbs. Marinate for at least 30 minutes. Grill the chicken on a grill pan, about 8 minutes per side, until browned and cooked through. Slice chicken. Vinaigrette 1/4 cup (60ml) Oro Bailen Picual Olive Oil – or any Medium EVOO 4 tablespoons Pomegranate Balsamic vinegar …
BAKLOUTI WAFFLES
Recipe from Veronica Foods Ingredients 2 pounds baking potatoes (preferably organic) washed and scrubbed clean 1 large onion, grated 2 teaspoons baking powder 1 1/2 teaspoons table or fine sea salt Freshly ground black pepper 2 tablespoons Baklouti Agurmato Olive Oil – or any olive oil of your choice 1/2 cup plus 2 tablespoons all-purpose flour 4 large eggs Baklouti for greasing the waffle iron Directions Heat oven to 350. Lightly oil a large baking sheet and set aside. Coarsely grate the potatoes by hand or on the disc of a food processor, transferring to a large bowl of cold …
BAKLOUTI WAFFLES
Recipe from Veronica Foods Ingredients 2 pounds baking potatoes (preferably organic) washed and scrubbed clean 1 large onion, grated 2 teaspoons baking powder 1 1/2 teaspoons table or fine sea salt Freshly ground black pepper 2 tablespoons Baklouti Agurmato Olive Oil – or any olive oil of your choice 1/2 cup plus 2 tablespoons all-purpose flour 4 large eggs Baklouti for greasing the waffle iron Directions Heat oven to 350. Lightly oil a large baking sheet and set aside. Coarsely grate the potatoes by hand or on the disc of a food processor, transferring to a large bowl of cold …
POMEGRANATE BALSAMIC MARINADE
Recipe from Veronica Foods 1/3 cup Pomegranate Balsamic 1/4 cup Garlic Infused Olive Oil 1 Tbs. good quality Dijon style mustard 2 teaspoons kosher or sea salt 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 your meat (pork, steak or even tofu) and thoroughly coat with the marinade. Refrigerate and marinate for 4-6 hours, turning the meat at least once during the process. Bake/Broil/Grill your choice …
POMEGRANATE BALSAMIC MARINADE
Recipe from Veronica Foods 1/3 cup Pomegranate Balsamic 1/4 cup Garlic Infused Olive Oil 1 Tbs. good quality Dijon style mustard 2 teaspoons kosher or sea salt 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 your meat (pork, steak or even tofu) and thoroughly coat with the marinade. Refrigerate and marinate for 4-6 hours, turning the meat at least once during the process. Bake/Broil/Grill your choice …
SMOKED SALMON TOASTS WITH SPICY HERBED CREAM CHEESE
Recipe from Veronica Foods 16 oz cream cheese 3 clove of fresh garlic, pressed or finely minced 1 teaspoon of Baklouti Olive Oil ½ teaspoon of dried Basil ½ teaspoon of grated lemon rind Salt to taste (optional) 4 oz of cold-smoked salmon Whole wheat crackers, bagels or toast Chives for garnish Whip with hand mixer on low speed to combine; cream cheese, garlic, Baklouti Olive Oil, Basil and lemon rinds. Cover and place in refrigerator for at least an hour before serving. Enjoy on toast, bagels, crackers and top each piece with a serving of smoked salmon, garnish with …
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SMOKED SALMON TOASTS WITH SPICY HERBED CREAM CHEESE
Recipe from Veronica Foods 16 oz cream cheese 3 clove of fresh garlic, pressed or finely minced 1 teaspoon of Baklouti Olive Oil ½ teaspoon of dried Basil ½ teaspoon of grated lemon rind Salt to taste (optional) 4 oz of cold-smoked salmon Whole wheat crackers, bagels or toast Chives for garnish Whip with hand mixer on low speed to combine; cream cheese, garlic, Baklouti Olive Oil, Basil and lemon rinds. Cover and place in refrigerator for at least an hour before serving. Enjoy on toast, bagels, crackers and top each piece with a serving of smoked salmon, garnish with …
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HONEY LEMON GINGER CHICKEN WINGS
Recipe from Veronica Foods 4 lbs of chicken wings ¼ cup – Picual Olive Oil or any Mild or Medium EVOO Sat and pepper, to taste ¼ cup of Honey Ginger Balsamic Vinegar ¼ cup of Sicilian Lemon Balsamic Vinegar 2 tablespoons of Cayenne fused Olive Oil 2 tablespoons of soy sauce. 2 scallions thinly sliced. Preheat the broiler and set a rack in the center of the oven. In a large bowl, toss the chicken wings with the Extra Virgin Olive Oil and season with salt and pepper. Arrange the wings on a wire rack set over a large …
HONEY LEMON GINGER CHICKEN WINGS
Recipe from Veronica Foods 4 lbs of chicken wings ¼ cup – Picual Olive Oil or any Mild or Medium EVOO Sat and pepper, to taste ¼ cup of Honey Ginger Balsamic Vinegar ¼ cup of Sicilian Lemon Balsamic Vinegar 2 tablespoons of Cayenne fused Olive Oil 2 tablespoons of soy sauce. 2 scallions thinly sliced. Preheat the broiler and set a rack in the center of the oven. In a large bowl, toss the chicken wings with the Extra Virgin Olive Oil and season with salt and pepper. Arrange the wings on a wire rack set over a large …
Kale with Ultra-Premium EVOO, Oranges & Garlic, Mani Style
Ingredients: 2 pounds kale trimmed, rinsed and drained 2/3 cup Ultra-Premium olive oil or (D’Olivo’s Mani Orange fused EVOO) 2 oranges with peel on, cut into 8 wedges each 6 garlic cloves peeled and thinly sliced Salt and pepper to taste Instructions: Separate the kale into leaves, trim and rinse well. Drain thoroughly in a salad spinner. Heat half the olive oil in a large, wide pot over medium heat and cook the garlic until soft. Stir in the orange wedges and cook together for a minute. Add the kale, in batches if necessary, stirring it up so that the garlic and orange wedges are distributed evenly …
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Kale with Ultra-Premium EVOO, Oranges & Garlic, Mani Style
Ingredients: 2 pounds kale trimmed, rinsed and drained 2/3 cup Ultra-Premium olive oil or (D’Olivo’s Mani Orange fused EVOO) 2 oranges with peel on, cut into 8 wedges each 6 garlic cloves peeled and thinly sliced Salt and pepper to taste Instructions: Separate the kale into leaves, trim and rinse well. Drain thoroughly in a salad spinner. Heat half the olive oil in a large, wide pot over medium heat and cook the garlic until soft. Stir in the orange wedges and cook together for a minute. Add the kale, in batches if necessary, stirring it up so that the garlic and orange wedges are distributed evenly …
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ORANGE CREAMSICLE CREPES
Recipe by Veronica Foods Ingredients: Crepes 2 eggs 1 cup of milk 1 ½ teaspoon of Whole Fruit Infused Mandarin Olive Oil 2/3 cup of all-purpose flour Butter Infused Olive Oil to coat skillet In a blender combine eggs, milk, flour salt and Mandarin Olive Oil. Process until smooth. Cover and refrigerate for an hour. Heat a skillet over medium- high heat and brush with Butter Infused Olive Oil. Pour ¼ cup of crepe into pan tilting to completely coat the surface of pan. Cook 2-5 minutes, turning once, until golden brown. Repeat with remaining batter. Filling 8 oz. ricotta …
ORANGE CREAMSICLE CREPES
Recipe by Veronica Foods Ingredients: Crepes 2 eggs 1 cup of milk 1 ½ teaspoon of Whole Fruit Infused Mandarin Olive Oil 2/3 cup of all-purpose flour Butter Infused Olive Oil to coat skillet In a blender combine eggs, milk, flour salt and Mandarin Olive Oil. Process until smooth. Cover and refrigerate for an hour. Heat a skillet over medium- high heat and brush with Butter Infused Olive Oil. Pour ¼ cup of crepe into pan tilting to completely coat the surface of pan. Cook 2-5 minutes, turning once, until golden brown. Repeat with remaining batter. Filling 8 oz. ricotta …
BULGUR SALAD WITH MEDITERRANEAN VEGETABLES & LEMONY-DILL VINAIGRETTE
Recipe From Veronica Foods Ingredients: 2 cups bulgar 1/2 cup Dill Olive Oil 1/4 cup A-Premium White Balsamic Juice and zest of one large lemon 1 cup cherry tomatoes, halved 1 can or cup of garbanzo beans, drained 1 large English cucumber finely diced 1 red or yellow bell pepper finely diced 2 tablespoons fresh flat leaf parsley, chopped 1/2 red onion finely minced 1 clove garlic finely minced 1 teaspoon ground cumin 1/2 cup crumbled feta (optional) sea salt and pepper to taste Directions Soak the bulgur in very hot water (enough to cover the bulgur by 1″) along …
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BULGUR SALAD WITH MEDITERRANEAN VEGETABLES & LEMONY-DILL VINAIGRETTE
Recipe From Veronica Foods Ingredients: 2 cups bulgar 1/2 cup Dill Olive Oil 1/4 cup A-Premium White Balsamic Juice and zest of one large lemon 1 cup cherry tomatoes, halved 1 can or cup of garbanzo beans, drained 1 large English cucumber finely diced 1 red or yellow bell pepper finely diced 2 tablespoons fresh flat leaf parsley, chopped 1/2 red onion finely minced 1 clove garlic finely minced 1 teaspoon ground cumin 1/2 cup crumbled feta (optional) sea salt and pepper to taste Directions Soak the bulgur in very hot water (enough to cover the bulgur by 1″) along …
Continue reading “BULGUR SALAD WITH MEDITERRANEAN VEGETABLES & LEMONY-DILL VINAIGRETTE”
