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Walla, Walla, WA | 509-529-7537

Chia, Blueberry & High Phenol UP Hojiblanca Olive Oil Smoothie

Ingredients 2 cups frozen blueberries 1/3 cup Strawberry Balsamic 1 fresh banana (cut up) 1 cup packed fresh baby kale 1/4 cup Hojiblanca extra virgin olive oil 2 tablespoons chia seeds Directions Soak the chia seeds in 1/3 cup Strawberry Balsamic for at least 20 minutes prior to making the recipe. Add the soaked chia seeds, olive oil and banana to the blender jar and blend to a smooth consistency. Add the baby kale and frozen blueberries to the jar and process until completely smooth. Makes 2 generous portions or 4 smaller servings

Chia, Blueberry & High Phenol UP Hojiblanca Olive Oil Smoothie

Ingredients 2 cups frozen blueberries 1/3 cup Strawberry Balsamic 1 fresh banana (cut up) 1 cup packed fresh baby kale 1/4 cup Hojiblanca extra virgin olive oil 2 tablespoons chia seeds Directions Soak the chia seeds in 1/3 cup Strawberry Balsamic for at least 20 minutes prior to making the recipe. Add the soaked chia seeds, olive oil and banana to the blender jar and blend to a smooth consistency. Add the baby kale and frozen blueberries to the jar and process until completely smooth. Makes 2 generous portions or 4 smaller servings

Leche de Tigre Style Ceviche with Baklouti Chili Fused Olive Oil

This Peruvian Ceviche with “Leche de Tigre” is made with white fish, red onion, Aji Amarillo paste, garlic, and LOADS of lime. It’s very important for the fish to be extremely fresh and cold for this recipe. Almost any white fish will work – you can use Mahi Mahi, Halibut, Corvina, or Sea Bass to name a few. Ingredients 1 pound of very fresh deboned Rock Cod, Mahi Mahi, Halibut, Corvina or Sea Bass cut into 1″ pieces ¼ red onion, finely chopped 2 tablespoons chopped cilantro Salt to taste Leche de Tigre 6 limes 2 Tablespoons Baklouti Chili Fused …

Leche de Tigre Style Ceviche with Baklouti Chili Fused Olive Oil

This Peruvian Ceviche with “Leche de Tigre” is made with white fish, red onion, Aji Amarillo paste, garlic, and LOADS of lime. It’s very important for the fish to be extremely fresh and cold for this recipe. Almost any white fish will work – you can use Mahi Mahi, Halibut, Corvina, or Sea Bass to name a few. Ingredients 1 pound of very fresh deboned Rock Cod, Mahi Mahi, Halibut, Corvina or Sea Bass cut into 1″ pieces ¼ red onion, finely chopped 2 tablespoons chopped cilantro Salt to taste Leche de Tigre 6 limes 2 Tablespoons Baklouti Chili Fused …

Spaghetti with Olive Oil and Lemon

Recipe and Image from: Chew Out Loud Ingredients 1 lb dry spaghetti 1/4 cup extra virgin olive oil 1 small onion, minced 3 cloves garlic, minced 1/4 cup heavy cream 2 tsp finely grated lemon zest (about 2 lemons) 1/4 cup freshly squeezed lemon juice (about 2–3 lemons) 1/2 cup finely grated Parmesan cheese, plus more for garnish kosher salt and freshly ground black pepper to taste 2 TB shredded fresh basil leaves Directions 1. In a large Dutch oven or heavy pot, bring generously salted water to boil. Add spaghetti to boiling water and cook until al dente, according …

Spaghetti with Olive Oil and Lemon

Recipe and Image from: Chew Out Loud Ingredients 1 lb dry spaghetti 1/4 cup extra virgin olive oil 1 small onion, minced 3 cloves garlic, minced 1/4 cup heavy cream 2 tsp finely grated lemon zest (about 2 lemons) 1/4 cup freshly squeezed lemon juice (about 2–3 lemons) 1/2 cup finely grated Parmesan cheese, plus more for garnish kosher salt and freshly ground black pepper to taste 2 TB shredded fresh basil leaves Directions 1. In a large Dutch oven or heavy pot, bring generously salted water to boil. Add spaghetti to boiling water and cook until al dente, according …

Portobello Mushrooms Stuffed with Baby Artichoke Spinach Risotto

Recipe by Veronica Foods Baby Artichokes: 2 lbs. baby artichokes, rinsed and trimmed ½ cup Champagne wine vinegar ¼ cup Ultra Premium Extra Virgin Olive Oil ½ tsp. salt Risotto: 2½ cups vegetable or chicken broth 1 cup yellow onion, chopped 3 tbsp. Ultra Premium Extra Virgin Olive Oil 8 oz. arborio rice Salt and pepper, to taste For Assembly: 2-3 cloves garlic, minced or crushed 2 cups vegetable or chicken broth 4 cups washed baby spinach 1 cup grated Parmesan cheese (1/4 cup reserved) 1 cup breadcrumbs 2 tablespoons Ultra Premium Extra Virgin Olive Oil 6 large Portobello Mushroom …

Portobello Mushrooms Stuffed with Baby Artichoke Spinach Risotto

Recipe by Veronica Foods Baby Artichokes: 2 lbs. baby artichokes, rinsed and trimmed ½ cup Champagne wine vinegar ¼ cup Ultra Premium Extra Virgin Olive Oil ½ tsp. salt Risotto: 2½ cups vegetable or chicken broth 1 cup yellow onion, chopped 3 tbsp. Ultra Premium Extra Virgin Olive Oil 8 oz. arborio rice Salt and pepper, to taste For Assembly: 2-3 cloves garlic, minced or crushed 2 cups vegetable or chicken broth 4 cups washed baby spinach 1 cup grated Parmesan cheese (1/4 cup reserved) 1 cup breadcrumbs 2 tablespoons Ultra Premium Extra Virgin Olive Oil 6 large Portobello Mushroom …

Lemon & Rosemary Grilled Halibut

Recipe by Veronica Foods Ingredients 3 tablespoons Champagne Vinegar 1 tablespoon fresh squeezed lemon juice fresh zest of one lemon 3 tablespoons UP Certified Extra Virgin Olive Oil 1 tablespoon chopped fresh rosemary Four halibut fillets or other firm white fish, (approximately 6 ounces each) Salt and freshly ground pepper to taste Directions Whisk together the champagne vinegar, lemon juice, lemon zest, and rosemary. Add the marinade to a shallow dish or a large zip lock bag. Place the halibut portions in the bag or dish and generously coat with the marinade. Allow the fish to marinate, refrigerated for about …

Lemon & Rosemary Grilled Halibut

Recipe by Veronica Foods Ingredients 3 tablespoons Champagne Vinegar 1 tablespoon fresh squeezed lemon juice fresh zest of one lemon 3 tablespoons UP Certified Extra Virgin Olive Oil 1 tablespoon chopped fresh rosemary Four halibut fillets or other firm white fish, (approximately 6 ounces each) Salt and freshly ground pepper to taste Directions Whisk together the champagne vinegar, lemon juice, lemon zest, and rosemary. Add the marinade to a shallow dish or a large zip lock bag. Place the halibut portions in the bag or dish and generously coat with the marinade. Allow the fish to marinate, refrigerated for about …

Olive Oil Apple Cake with Spiced Sugar

Recipe from Epicurious Photo Credit: Epicurious – Joseph De Leo Ingredients Makes one 9×5″ cake 1 cup mild extra-virgin olive oil, plus more for pan 1/2 cup plus 2 tsp. (100 g plus 10 g) granulated sugar, plus more for pan 2 sweet apples, such as Golden Delicious or Gala 1 tsp. ground cinnamon 1/2 tsp. freshly ground black pepper 1/2 tsp. ground cardamom 1/2 tsp. ground ginger 1 1/2 cups (185 g) all-purpose flour 2 tsp. baking powder 2 large eggs 2 egg yolks 1/2 cup (100 g) (packed) brown sugar 1 tsp. vanilla extract 1/2 tsp. kosher salt …

Olive Oil Apple Cake with Spiced Sugar

Recipe from Epicurious Photo Credit: Epicurious – Joseph De Leo Ingredients Makes one 9×5″ cake 1 cup mild extra-virgin olive oil, plus more for pan 1/2 cup plus 2 tsp. (100 g plus 10 g) granulated sugar, plus more for pan 2 sweet apples, such as Golden Delicious or Gala 1 tsp. ground cinnamon 1/2 tsp. freshly ground black pepper 1/2 tsp. ground cardamom 1/2 tsp. ground ginger 1 1/2 cups (185 g) all-purpose flour 2 tsp. baking powder 2 large eggs 2 egg yolks 1/2 cup (100 g) (packed) brown sugar 1 tsp. vanilla extract 1/2 tsp. kosher salt …

Hot Toddy

Ingredients 1 oz brandy 1 Tbsp honey 1/4 lemon 2 oz white balsamic vinegar (Sicilian Lemon or Honey-Ginger) 1 cup hot water 1 tea bag of your favorite tea Directions Heat water in a tea kettle, on the stove top, or in a microwave. When the water is warm place it in a mug and add the tea bag of your choice to make hot tea. After tea is brewed, add the liquor, juice, balsamic vinegar of your choice, and the juice of the lemon quarter. On the side, heat water in a tea kettle and add the tea bag …

Hot Toddy

Ingredients 1 oz brandy 1 Tbsp honey 1/4 lemon 2 oz white balsamic vinegar (Sicilian Lemon or Honey-Ginger) 1 cup hot water 1 tea bag of your favorite tea Directions Heat water in a tea kettle, on the stove top, or in a microwave. When the water is warm place it in a mug and add the tea bag of your choice to make hot tea. After tea is brewed, add the liquor, juice, balsamic vinegar of your choice, and the juice of the lemon quarter. On the side, heat water in a tea kettle and add the tea bag …

Parmesan Zucchini

Ingredients: 1/2 tsp dried basil 1/4 tsp garlic powder 1/2 tsp dried oregano 2 tbsp fresh parsley 2 Tbsp UP olive oil or flavored olive oil 1/2 cup parmesan cheese salt and pepper to taste 4 zucchini Directions: Preheat the oven to 350 degrees. Cut the ends off the zucchini and then quarter each zucchini the the long way or cut them into rounds. Place the zucchini on a large baking sheet. Combine all the spices and parmesan cheese in a bowl and mix together. Take the olive oil and drizzle it over the zucchini – make sure all sides …

Parmesan Zucchini

Ingredients: 1/2 tsp dried basil 1/4 tsp garlic powder 1/2 tsp dried oregano 2 tbsp fresh parsley 2 Tbsp UP olive oil or flavored olive oil 1/2 cup parmesan cheese salt and pepper to taste 4 zucchini Directions: Preheat the oven to 350 degrees. Cut the ends off the zucchini and then quarter each zucchini the the long way or cut them into rounds. Place the zucchini on a large baking sheet. Combine all the spices and parmesan cheese in a bowl and mix together. Take the olive oil and drizzle it over the zucchini – make sure all sides …

Shrimp Orzo Salad

Ingredients 1 16 oz package orzo pasta 3/4 lb peeled and deveined cooked shrimp 1 14 oz can water-packed artichoke hearts (quartered, rinsed, and drained) 1 c chopped green pepper 1 c chopped sweet red pepper 3/4 c chopped red onion 1/2 c pitted, green olives 1/2 c minced fresh parsley 1/3 c chopped fresh dill 3/4 c vinaigrette Directions 1. Cook pasta according to package directions, drain and rinse with cold water, drain well. 2. In a large bowl, combine the orzo pasta ,shrimp, vegetables, olives, and herbs. Add vinaigrette, and toss the salad to coat everything in the …

Shrimp Orzo Salad

Ingredients 1 16 oz package orzo pasta 3/4 lb peeled and deveined cooked shrimp 1 14 oz can water-packed artichoke hearts (quartered, rinsed, and drained) 1 c chopped green pepper 1 c chopped sweet red pepper 3/4 c chopped red onion 1/2 c pitted, green olives 1/2 c minced fresh parsley 1/3 c chopped fresh dill 3/4 c vinaigrette Directions 1. Cook pasta according to package directions, drain and rinse with cold water, drain well. 2. In a large bowl, combine the orzo pasta ,shrimp, vegetables, olives, and herbs. Add vinaigrette, and toss the salad to coat everything in the …

Spanish Tortilla

Recipe by Veronica Foods This recipe is gluten Free, vegetarian, and delicious. Ingredients: 2 lbs. Yukon gold potatoes, thinly sliced 6 large eggs 1 medium yellow onion, thinly sliced 6 tbsp Ultra Premium extra virgin olive oil (preferably high bio-phenol) sea salt to taste Directions: Heat 3 tbsp Ultra Premium extra virgin olive oil in a large, heavy bottom skillet or cast-iron pan. Add potatoes and onion. Fry over medium heat until potatoes are tender; drain excess oil and set aside. Beat eggs in a bowl and season to taste. Add potato and onion mixture; mix well. Check again for …

Spanish Tortilla

Recipe by Veronica Foods This recipe is gluten Free, vegetarian, and delicious. Ingredients: 2 lbs. Yukon gold potatoes, thinly sliced 6 large eggs 1 medium yellow onion, thinly sliced 6 tbsp Ultra Premium extra virgin olive oil (preferably high bio-phenol) sea salt to taste Directions: Heat 3 tbsp Ultra Premium extra virgin olive oil in a large, heavy bottom skillet or cast-iron pan. Add potatoes and onion. Fry over medium heat until potatoes are tender; drain excess oil and set aside. Beat eggs in a bowl and season to taste. Add potato and onion mixture; mix well. Check again for …

Dark Chocolate Aged Balsamic Truffles

Recipe by Veronica Foods INGREDIENTS: 1 ounce Aged Dark Balsamic Vinegar (raspberry, fig, vanilla, or espresso all work nicely here) 16 ounces Dark Chocolate Couverture, Chopped 12 ounces Heavy Cream ½ cup cocoa powder (optional) DIRECTIONS: In a medium, heavy bottom pot, bring the cream and Balsamic vinegar to a simmer. Place the chopped couverture in a stainless-steel bowl that can sit atop the pot; carefully stir occasionally until chocolate begins to melt. Allow cream mixture to boil for a full minute, then pour over the melted couverture. Allow the cream to melt the chocolate undisturbed for about 30 seconds, …

Dark Chocolate Aged Balsamic Truffles

Recipe by Veronica Foods INGREDIENTS: 1 ounce Aged Dark Balsamic Vinegar (raspberry, fig, vanilla, or espresso all work nicely here) 16 ounces Dark Chocolate Couverture, Chopped 12 ounces Heavy Cream ½ cup cocoa powder (optional) DIRECTIONS: In a medium, heavy bottom pot, bring the cream and Balsamic vinegar to a simmer. Place the chopped couverture in a stainless-steel bowl that can sit atop the pot; carefully stir occasionally until chocolate begins to melt. Allow cream mixture to boil for a full minute, then pour over the melted couverture. Allow the cream to melt the chocolate undisturbed for about 30 seconds, …

Caramelized Shallot & Rosemary Focaccia

Recipe by Veronica Foods FOCACCIA DOUGH: 1 2/3 cups bread flour 1 1/4 tsp salt 1 tsp rapid rise yeast 3/4 cup very warm water (104℉) 1 1/2 tbsp Ultra-Premium extra virgin olive oil FOR BAKING: 4 tbsp Ultra-Premium extra virgin olive oil 1/4 tsp sea salt flakes (Note 4) ROSEMARY SHALLOT TOPPING 1 large or two medium shallots, finely sliced 1/2 cup Ultra-Premium Certified extra virgin olive oil, divided 2 1/2 tsp rosemary leaves (fresh) 1 tsp coarse sea salt DIRECTIONS: Proof the yeast in the warm water until hydrated and slightly bubbly. Gradually add in the flour, 1 …

Caramelized Shallot & Rosemary Focaccia

Recipe by Veronica Foods FOCACCIA DOUGH: 1 2/3 cups bread flour 1 1/4 tsp salt 1 tsp rapid rise yeast 3/4 cup very warm water (104℉) 1 1/2 tbsp Ultra-Premium extra virgin olive oil FOR BAKING: 4 tbsp Ultra-Premium extra virgin olive oil 1/4 tsp sea salt flakes (Note 4) ROSEMARY SHALLOT TOPPING 1 large or two medium shallots, finely sliced 1/2 cup Ultra-Premium Certified extra virgin olive oil, divided 2 1/2 tsp rosemary leaves (fresh) 1 tsp coarse sea salt DIRECTIONS: Proof the yeast in the warm water until hydrated and slightly bubbly. Gradually add in the flour, 1 …

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