Archives: Recipes

Recipe by Veronica Foods

Almond-Lemon Agrumato(Fused) Cake

1 1/4 cups all purpose flour + more for flouring pan
1/2 cup blanched almonds, toasted and then ground fine in a blender, grinder or food processor
1/2 cup fresh Lemon Fused Olive Oil + more for greasing pan
4 large eggs, beaten
1 teaspoon vanilla extract
1 cup granulated sugar
1 teaspoon fresh lemon zest
1 teaspoon baking powder
1/2 teaspoon salt

Preheat the oven to 350 and adjust the rack to the middle of the oven. Using agrumato lemon olive oil, grease and flour one 9″ cake pan.

Combine the eggs, sugar, lemon agrumato olive oil, vanilla, and lemon zest in a large mixing bowl or the bowl of a stand mixer. Whisk to thoroughly combine.

Combine the dry ingredients in a separate bowl and whisk to combine.

Add the dry ingredients to the wet ingredients in three batches, whisking after each addition. Pour in to the prepared cake pan and bake for 25-30 minutes until golden brown and a tester inserted in the center comes out clean. Allow to cool for five minutes in the pan and then gently run a knife around the side to loosen and invert on to a rack to fully cool.

Fresh Strawberry Preserve Topping

4 cups washed, hulled, strawberries sliced thin
1 cup granulated sugar
1 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice

Combine the strawberries, sugar, zest, and juice in a heavy saucepan set over medium heat. Bring to a simmer. Simmer for 7 minutes being careful that the contents do not boil over. Set aside and allow to thicken as it cools to room temperature before spreading over cake with a dollop of lightly whipped cream on each slice (optional)

Ingredients

4-6 roma tomatoes (sliced)
Blackberry Ginger or Sicilian Lemon Balsamic Vinegar
Milanese Gremolata or Tuscan Herb Olive Oil
Italian Seasoning
Parmesan Cheese
Salt and Pepper

Directions

Slice tomatoes to the desired thickness and place on serving platter. Drizzle balsamic vinegar and olive oil over the tomatoes. Sprinkle with Italian seasoning and then grate fresh parmesan cheese over the top, covering the tomatoes. Use salt and pepper to taste and serve.

*This recipe pairs great with any of our olive oil and balsamic vinegar pairings. Choose your favorite to start and then mix and match each new time you prepare them.

Recipe by Veronica Foods

Ingredients

4 – 10 oz salmon fillets
1 teaspoon of Seasonello fine Sea Salt, divided
½ teaspoon pepper
Fresh Herbed Mix:
2 minced shallots
2 tbsp chopped parsley
2 tbsp chopped thyme
2 tbsp chopped chives
1 tbsp finely minced garlic
1 tbsp Dijon mustard
½ teaspoon of sugar
2 tbsp fresh lime or lemon juice
½ cup Portuguese Cobrançosa EVOO

Directions

Preheat grill to medium high, clean surface well and brush with oil.

Sprinkle salmon evenly with ¾ teaspoon of Seasonello fine sea salt and ½ teaspoon of pepper.
Whisk together all the fresh herbs, Dijon mustard, sugar, lemon juice, Portuguese Cobrançosa and remaining ¼ teaspoon of Seasonello fine sea salt.

Coat grill with some oil, place salmon on grill and cook for 5-7 minutes on each side or until desired doneness.

Once cooked spoon over a few tablespoons of the herbed EVOO mix and serve. Suggested side dishes – French style mashed potato, salad or grilled vegetables.

Recipe by Veronica Foods

Ingredients

2 cups packed fresh basil leaves, washed and dried
1/2 cup grated Pecorino Romano cheese
3 cloves of garlic, peeled.
¼ cup of Basil Infused Olive Oil
¼ cup of Delizia Walnut Oil
1/4 cup toasted Walnuts (optional)
2 teaspoons kosher salt or to taste

Directions

In a food processer or blender, combine all ingredients, pulsing to make sure that all the ingredients are blending smoothly, stop machine if needed to scrape down the sides. Recipe can be used on 1 lb. of your favorite cut pasta.

Recipe by Veronica Foods

Ingredients

1 1/2lb ground beef (85% or 90% lean)
1 1/2teaspoons salt
1 1/2teaspoons pepper
1 tablespoon Harissa Infused Olive Oil
¼ cup A-Premium Dark Balsamic Vinegar
3 Tablespoons of Neapolitan Herb Balsamic Vinegar
1/4cup ketchup
1cup breadcrumbs
1 medium finely chopped onion
½ cup of sliced mushrooms
2 eggs
1/2lb sliced bacon
2 cups of shredded sharp Cheddar cheese (8 oz)

Directions

Heat oven to 350°F. Coat 9×5-inch loaf pan with Harissa Infused Olive Oil.

In large bowl, add 1 1/2 lb ground beef, 1 1/2 teaspoons salt, 1 1/2 teaspoons pepper, ¼ cup of A-Premium Dark Vinegar, 1/4 cup ketchup, 3 tablespoons Neapolitan Herb Balsamic Vinegar, 1 cup of breadcrumbs, and 2 eggs; use your hands to mix ingredients together. Set aside.

Place bacon slices across loaf pan side by side. Place half of the meatloaf mixture in bottom of loaf pan; sprinkle with 2 cups shredded sharp Cheddar cheese and ½ cup of mushrooms and place the rest of the meatloaf mixture on top.

Fold hanging pieces of bacon over top to “wrap the meat”. Bake about 1 hour or until meat thermometer inserted in center of loaf reads 160°F). Serve with a side of mashed potatoes and veggies. Optional – Mix 1/2 cup ketchup and 1 tablespoon Worcestershire sauce; pour on top of meatloaf while still hot.

Recipe by Veronica Foods

The Pound Cake
(Makes 2 cakes)
1 pound (3 1/4 cups) + 2 tbs. all-purpose flour
1 tablespoon sea salt
2 sticks softened unsalted butter, plus more for pans
1/2 cup Lemon Fused Olive Oil
1/2 cup sour cream
2 cups sugar
1 teaspoon pure vanilla extract
9 large, room-temperature eggs
2 tablespoons sanding sugar

Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans.

Combine 3 1/4 cups flour and salt in a bowl. Cream butter, sour cream, and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium and add vanilla extract.

Lightly beat eggs with the lemon extra virgin olive oil, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute, smooth tops.

Before baking, sprinkle sanding sugar over each cake. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans and let cool completely on wire rack.

For the Lemon Curd
3/4 cup freshly squeezed lemon juice
1 tablespoon lemon zest
2 teaspoons cornstarch
2 whole large eggs plus 2 large yolks
4 Tbs. of Butter Infused Olive Oil
1 cup granulated sugar

Directions
Whisk together lemon zest, juice, sugar, cornstarch, eggs, and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly. Boil, for 2 minutes while whisking constantly. Remove from heat and whisk in the butter extra virgin olive oil until smooth.

Chantilly Cream
2 cups heavy whipping cream, chilled
1/3 cup granulated sugar
2 teaspoons good quality vanilla extract
Directions
1. In the bowl of a mixer, whip cold cream to light peaks. Add sugar and vanilla and mix until well incorporated.

Fresh Berries
2 pints of fresh berries such as strawberries (halved), black berries, raspberries and or blueberries
1/2 cup Peach White Balsamic

Directions:
Macerate (soak) the fresh berries in the peach white balsamic for 15 minutes before assembling the trifle.

To Assemble The Trifle

1. Cut one pound cake loaf in to one inch cubes. Add 1/3 of the pound cake cubes to the bottom of your trifle dish. Use a pastry brush to dab Peach White Balsamic on to the pound cake.

Next, layer with 1/2 cup of lemon curd. Arrange 1/3 of the berries decoratively along the perimeter of the trifle dish, covering the layer of lemon curd. Add 1/2 cup of the chilled Chantilly cream over the berries.

Repeat these layer two more times ending with a layer of Chantilly cream on top. Allow the trifle to rest, covered and chilled, for three hours before serving Garnish with fresh berries and a mint sprig.

Serves 10 -12 generously

Recipe by Veronica Foods

Ingredients

1 lb. of farfalle (bow-tie) pasta
½ lb. of bacon
1 ½ cup of grape tomatoes, cut in half
1 tablespoon of chopped/teared fresh basil
½ cup of shredded Parmesan cheese
1/3 cup of crumbled feta cheese
¾ cup of Garlic Infused Olive Oil
1 lemon (juiced)

Directions

In a medium to large pot bring water to boil add a pinch of salt. Cook pasta until al dente (about 10 minutes), drain and set aside.

In a large skillet cook bacon until browned and crispy, tap with paper towel and remove all excess oil. Cut bacon to form crumbles and set aside.

Combine bacon, grape tomatoes, feta cheese, and basil in a bowl.

Using a blender, combine Parmesan cheese, olive oil, and lemon juice and blend until smooth. Then pour into a bowl and toss pasta with this mixture.

Serve pasta and top with bacon, tomato, feta and basil mix.

Recipe by Veronica Foods

Ingredients

½ cup Australian Hojiblanca mild EVOO (or citrus olive oil)
– And a little extra to brush on baking pan.
½ cup buttermilk or milk
2 large eggs
1 tablespoon vanilla extract
1 cup/plus 2 tablespoons granulated sugar
1 ½ cups plus 1 tablespoon all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 cups frozen blueberries
Preheat oven to 350 degrees.

Directions

Brush a 9-inch baking pan with the Australian Hojiblanca EVOO and line with parchment paper. In a medium/large bowl, whisk together 1/2 cup of EVOO, buttermilk, eggs, vanilla extract and 1 cup sugar.

In a separate medium bowl, whisk 1 1/2 cups flour, baking powder, baking soda and salt to combine. Whisk wet ingredients into dry until just combined.

Toss berries on a plate with remaining 1 tablespoon flour, then fold into the batter and transfer to your baking dish. Sprinkle and evenly coat the remaining 2 tablespoons sugar on top.

Bake until golden, 50 to 55 minutes insert a toothpick into the center, if it comes out clean, it’s done.. Let cool slightly before serving.

Recipe by Veronica Foods

Ingredients

3 boneless skinless chicken breasts
4 cups chopped romaine – or green leaf lettuce
¼ cup cherry tomatoes – halved
¼ red onion – chopped
1 large avocados – sliced diced into small pieces
1 whole pineapple cut into rings – can use canned pineapple rings
½ tablespoon Melgarejo Picual EVOO
cilantro – roughly chopped
Marinade for Chicken
½ cup of soy sauce
½ cup of Tangerine Dark Balsamic Vinegar
1 tablespoon Basil Infused Olive Oil
1 can of cola soda
1 tablespoon of mustard
Wisk together – place chicken in a Ziploc bag with marinade, allow chicken to marinade for at least 2-3 hrs. Best overnight.

Salad Dressing
⅓ cup A Premium White Balsamic Vinegar
⅓ cup Melgarejo Picual EVOO
whisked together

Directions

Preheat grill 350 degrees F.

Remove chicken from marinade and add to grill, cook approx. 10-12 minutes on each side -until chicken is fully cooked. Cut chicken into slices and set aside. Add EVOO to the pineapple rings and place on grill – grill for 2-3 minutes on each side.

Prepare salad – place chopped romaine lettuce or lettuce as your choice on a plate top with red onions, chicken, grilled pineapple, avocado, cherry tomatoes, garnish with cilantro. Add dressing and serve.

Recipe by Veronica Foods

Ingredients

For the Cake

5 large eggs, at room temperature
1 1/4 cups sugar
3 tablespoon finely grated orange zest
1 cup Orange Fused Olive Oil
2 cups cake flour
1 1/4 teaspoons baking powder
1 teaspoon vanilla extract
1 teaspoon fine sea salt

Orange Cream Cheese Glaze (optional)
4 oz. cream cheese at room temperature
1 teaspoon grated orange rind
1 tablespoon Orange Fused Olive Oil
1 teaspoon vanilla extract
1 cup sifted powdered sugar
2 tablespoons whole milk (room temperature)

Directions

For the Glaze

Beat the cream cheese, orange rind, olive oil, vanilla extract at medium speed of a mixer until well-blended. Add sugar and milk and beat at low speed until well-blended, pour over cooled cake and serve.

For the Cake

Preheat the oven to 325° and butter and flour a 10-cup bundt pan. In a bowl, using a handheld electric mixer, beat the eggs with the sugar, vanilla extract, and orange zest at medium-high speed until smooth. Gradually beat in the orange olive oil until creamy, for about 2 minutes. In a small bowl, whisk the cake flour with the baking powder and salt. Add the dry ingredients to the egg mixture in 3 batches, beating on medium speed between additions.

Scrape the batter into the prepared pan and bake in the center of the oven for about 1 hour, until a toothpick inserted in the center of the cake comes out clean. Let cool in the pan for 15 minutes, then invert onto a rack. Let the cake cool completely before glazing, cutting into slices, and serving.