Archives: Recipes

Recipe by Veronica Foods

Ingredients

1/4 cup of fresh Orange Juice
1/2 cup of Prosecco
1 teaspoon Umeboshi Plum White Balsamic Vinegar
Orange Wedges for garnish

Directions

Combine all ingredients in glass and serve.

Recipe by Veronica Foods

Ingredients

4 cups brioche cubes
3 eggs, lightly beaten
1/3 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla
2 1/2 cups scalded milk

Bread Pudding

In a saucepan over medium heat, scald the milk until just before the boiling point. Allow it to cool slightly.

In a separate bowl, whisk together eggs, sugar, cinnamon, nutmeg, and vanilla. Whisking constantly, slowly pour the warm milk into the egg mixture.
In a bowl mix bread and liquid mixture, make sure that your bread is coated throughout. Cover and let set for at least an hour in the refrigerator. Grease an 8×8 baking dish place bread and mixture.

When you are ready to bake the bread pudding, place the dish into a cool oven. Heat the oven to 350F and bake, covered, for 35 minutes.

After 35 minutes, uncover the dish and bake for an additional 5 minutes, uncovered.
Let the bread pudding cool for 10-15 minutes before slicing and serving.

Umeboshi Plum Balsamic Glaze
1/4 cup Umeboshi Plum balsamic vinegar (NEW)
2 Tablespoons confectioners’ sugar

For the Umeboshi Plum Balsamic Reduction
While the bread pudding is baking, make the glaze. In a small saucepan, simmer the Umeboshi Plum balsamic vinegar(NEW), sugar over medium heat until it reduces by half, 15-20 minutes.
Serve the bread pudding warm, drizzled with the Umeboshi Plum balsamic reduction.

Recipe by Veronica Foods

Ingredients

2 large ripe avocados halved and pitted
1 tablespoon of Garlic Infused Olive Oil
1 cup of Greek yogurt
Juice from 2 limes – approx.. 3-4 tablespoons of fresh lime juice
Kosher salt to taste
Black pepper

Directions

Place the avocado, yogurt, Garlic Infused Olive Oil, and lime juice in the blender. Process until completely smooth. Season with salt and pepper, according to taste.

Cover and refrigerate until use. Great with some grilled chicken or fish. *Optional, add ½ teaspoon of Baklouti Fused Olive Oil for a kick.

Recipe by Veronica Foods

Ingredients

2 sweet potatoes, cut into thin rounds – approx. 1/8 inch to ¼ inch wide
2 Tbs. Greek Sage Fused Olive Oil
Kosher salt and freshly ground pepper
1/4 lb. gorgonzola cheese, crumbled
1/2 walnuts halves or pecans
1 Tbs. fresh rosemary leaves
1/4 cup Greek Liokareas Honey
Optional – top with dried cranberries.

Directions

Preheat an oven to 250°F Line a baking sheet with aluminum foil.

In a large bowl, toss together the sweet potatoes and Greek Sage Fused Olive Oil until fully coated. Place sweet potato slices on baking sheet, season with salt and pepper. Bake for 1 hour on each side until the potatoes are golden and crispy, once baked set aside and let cool.

Layer your sweet potato slices with gorgonzola cheese, walnuts, rosemary, and drizzle with honey.

Recipe by Veronica Foods

Ingredients

½ cup Butter Infused Olive Oil
½ cup Fused Blood Orange Olive Oil
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
4 cups rolled oats
1 cup dried cranberries

Directions

Preheat oven to 350 degrees F.

Grease cookie sheets.

In a large bowl, mix Butter Infused Olive Oil, Blood Orange Olive Oil, brown sugar, eggs, and vanilla. Combine flour, baking soda, salt, cinnamon, and nutmeg; stir into the sugar Olive Oil mixture. Mix in the oats and cranberries last.

Scoop a spoonful (rounded) onto the prepared cookie sheet.

Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5-6 minutes and enjoy.

Recipe by Veronica Foods

Ingredients

4 pounds chicken “party” wings
2 tablespoons Garlic Olive Oil
1/2 teaspoon black pepper
1/2 cup Blackberry Ginger Balsamic Vinegar
1/4 cup soy sauce
1 tablespoon of mustard
1 can of Coke or Pepsi soda

Directions

Combine soy sauce, balsamic, pepper, olive oil, soda from can and wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight.

Preheat an outdoor grill for medium heat.

Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes.

GRILLED MANGO PINEAPPLE SALSA

Ingredients

1 pineapple, peeled, cored, and sliced
½ sweet onion, chopped
2 large mangoes, peeled and chopped
1 Roma tomato, chopped
⅓ cup chopped fresh cilantro
½ tablespoon of Chipotle Infused Olive Oil
¾ teaspoon salt
½ tablespoon of Mango Infused Balsamic Vinegar
¾ teaspoon lime zest
3 tablespoons fresh lime juice

Directions

Preheat grill to medium-high heat (350° to 400°). Grill pineapple and onion 5 minutes or until well-marked but not cooked through. Chop and place in a large bowl.

Whisk together the Chipotle Infused Olive Oil and Mango Infused Balsamic Vinegar. Toss in mangoes, pineapple, and remaining ingredients. Cover and chill. Use to top your chicken wings (great on fish as well).

Recipe by Veronica Foods

Ingredients

1 cup Delizia Garlic Stuffed Gordal Olives, coarsely chopped
1 cup Delizia Stuffed with Garlic and Red Chile Gordal Olives, coarsely chopped
1/2 cup black Mission olives, coarsely chopped
1/4 cup roughly chopped pickled cauliflower florets
2 tablespoons drained capers
1 tablespoon chopped celery
1 tablespoon chopped carrot
1/2 cup chopped red bell peppers
1/4 cup marinated cocktail onions
1/2 teaspoon celery seed
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon ground black pepper
1/4 cup oregano white balsamic vinegar
1/2 cup basil infused olive oil
2 (1 pound) loaves crusty Italian bread
8 ounces thinly sliced Genoa salami
8 ounces thinly sliced cooked ham
8 ounces sliced Mortadella
8 ounces sliced mozzarella cheese
8 ounces sliced provolone cheese

Directions

To make the olive condiment: In a medium bowl, combine the two types of Gordal olives, black mission olives, cauliflower, capers, celery, carrot, cocktail onions, celery seed, oregano, basil, black pepper, oregano balsamic vinegar, and basil olive oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight.

To Make Sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer ‘bottom half’ of each loaf with 1/2 of the salami, ham, mortadella, mozzarella and Provolone. Replace ‘top half’ on each loaf and cut sandwich into quarters.
Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.

Serves 8-10

Recipe by Veronica Foods

Ingredients

1 lb. ground beef
1 lb. ground turkey
2 finely grated garlic cloves
2 ½ teaspoons Kosher salt
Ground black pepper
8 oz of goat cheese
2 tablespoons mayonnaise
1 large red onion, sliced into rounds
3 tablespoons A-Premium Dark Balsamic Vinegar
12 slider buns
1 sliced avocado
2 cups of fresh spinach (washed)
Preheat grill or cast iron skillet med-high heat.

Directions

In a small bowl marinade onions with A-Premium Balsamic Vinegar – let sit for at least an hour. Onions will turn purple/red.

In a bowl combine ground beef, ground turkey, garlic, kosher salt, and pepper. Form into 12 small patties. Set aside.

In a small bowl combine goat cheese and mayonnaise until smooth. Set aside.

Grill the patties until golden and cooked through, about 3 minutes per side. Toast the buns on grill for 15 seconds. Spread the tops of the bun with the goat cheese mixture, add cooked patties, onions, avocado and spinach. (optional – sauté onions, add tomatoes)

Recipe by Veronica Foods

Ingredients

8-9 fresh strawberries, washed and sliced
1 lime – freshly squeezed juice
1/2 tablespoon Mango White Balsamic Vinegar
1/2 tablespoon Cara Cara Orange-Vanilla Balsamic Vinegar
1/2 tablespoon of sugar
10 mint leaves
2 ounces silver tequila (100% agave)
Ice
Garnish: Additional sprigs of mint and/or whole strawberry/ orange

Directions

Cook sugar, Mango White Balsamic Vinegar and Cara Cara Orange Balsamic Vinegar until sugar is dissolved and Balsamic Vinegar is reduced – set aside and let cool.

In a cocktail shaker, muddle strawberries, lime juice, and Mango-Orange balsamic syrup until strawberries are completely dissolved. Add tequila to shaker and fill 2/3 full of ice.

Shake until well chilled, about 15 seconds. Using a strainer, pour into a serving glass filled with ice. Garnish with mint, orange or strawberry if desired.

Recipe by Veronica Foods

Ingredients

1/3 cup (2 oz) flour
2 good pinches of salt
about 3 oz water (sparkling water is optional)
1 tsp milk
10 to 12 zucchini blossoms
High Bio-Phenol Ultra-Premium Extra Virgin Olive Oil for frying

Filling

1 cup whole-milk ricotta (preferably fresh)
1 large egg yolk
1/4 cup torn fresh basil leaves
2/3 cup grated Parmigiano-Reggiano, divided.

Instructions

Clean the Blossoms.

Remove the pistil and stem of the flowers, then rinse gently and dry on paper towel. It’s okay if they tear a little or you open them completely. It is easier to make sure there’s no dirt or bugs inside this way.

Make the Filling

In a medium bowl, whisk together the ricotta, basil, egg yolk and half of the Parmigiano-Reggiano. Set aside.

Make the Batter.

Put the flour and salt in a bowl which you can dip the flowers into. Add the milk, and then the water a little at a time and beat with a whisk or fork.

Keep adding the water until a thick consistency is reached. Beat well for another minute or two.
Set aside to rest for 10 minutes or longer.

Fill the Blossoms.

With a small spoon or piping bag, gentle fill each blossom with a couple teaspoons worth of filling and gently twist the blossoms closed before dipping in batter.

Dip the Flowers.

Preheat the oil in the frying pan. It should be hot when adding the flowers. You can test it with a drop of batter if you’re unsure.

Dip the flowers into the batter, coating well, then add to the hot oil in the pan.

Fry the Flowers.

Add the flowers to the hot oil in the pan. Again, you don’t have to deep fry these. Pan frying in a little olive oil is just as good.

Fry until cooked on one side, then turn and continue to cook until ready.

Remove and place on a wire rack over a paper towel lined pan. Best eaten while still hot/warm.