Archives: Recipes

Recipe by Veronica Foods

Ingredients

2 lbs. lean ground beef
1 cup Italian breadcrumbs
1/2 cup whole milk
3 tablespoons ketchup, divided
2 tablespoons Neapolitan Herb balsamic vinegar, divided
1/2 teaspoon Garlic Infused Olive Oil
1/4 teaspoon fresh ground pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
2 large egg
1/2 tablespoon brown sugar
Finely chopped parsley for garnish

Directions

Preheat oven to 350°F.

In a large bowl add breadcrumbs and pour the milk directly over them. Add meat, 1 tablespoon ketchup, 1 tablespoon Neapolitan Herb balsamic vinegar, nutmeg, pepper, Garlic Infused Olive Oil, salt and onion powder. Set aside.

In a small bowl, crack egg and beat it slightly. Add egg to the meat mixture. Combine well with hands, do not overwork the meat mixture.

Form meatloaf in bowl, into a loaf form and then transfer to a roasting pan (I use glass). Free form into a loaf shape. If you notice cracks in the loaf, run your hands under warm water and smooth meat. Set meatloaf aside.

In a small bowl combine 2 tablespoons ketchup, 1 tablespoon Neapolitan Herb balsamic vinegar and 1/2 tablespoon brown sugar. Mix well with a fork.

Apply glaze evenly to the top of your meatloaf.

Cover pan with aluminum foil. Place meatloaf in the oven and bake for 35-40 minutes. Remove foil and bake for an additional 15 minutes. Remove from oven. Allow to rest uncovered for 10 minutes. Slice and serve with your favorite sides!

Recipe by Veronica Foods

Ingredients

1 package clear edible rice paper sheets
1/2 lb. 20 shrimp 21/25(cooked, peeled, deveined, halved)
1 bunch fresh cilantro leaves, washed and dried
1 bunch or bag of fresh baby spinach leaves (washed and dried)
1cucumber peeled and cut into very, very thin strips
1 carrot peeled and then shaved in to long, thin strips
2 green onions, thinly sliced
1 package vermicelli rice noodles
4 tablespoons good quality soy sauce
4 tablespoons + 1 teaspoon Honey Ginger White Balsamic Vinegar
2 teaspoons Japanese Roasted Sesame Seed Oil

Dipping Sauce
Hoisin Sauce to taste
chopped roasted peanuts
or spicy Vietnamese fish sauce

Directions

In a small bowl, toss the shaved carrot and thinly sliced cucumber with two tablespoons of Honey Ginger White Balsamic Condimento and set aside.

Heat 3 quarts of water to a gentle simmer. Remove the pot from heat and immediately stir in two tablespoons of soy sauce, and two tablespoons of Honey Ginger White Balsamic Condimento. Add the vermicelli rice noodles to the seasoned water and allow to sit for 10 minutes until tender. Drain well and toss with an additional 1/2 teaspoon of sesame oil blended with 1/2 teaspoon soy sauce, and 1 teaspoon Honey Ginger White Balsamic Condimento and set aside
Drain the carrot and cucumbers and make sure all other veggies and herbs are cleaned, dried, and set out before you start.

In a shallow dish such as a pie plate, mix together 1 cup of warm water with 1 tablespoon soy sauce, and 1 tablespoon of Honey Ginger White Balsamic. Dip a sheet of rice paper wrapper into the seasoned water very quickly, no longer than a second or two (or they will get too soggy) and lay flat on a work surface.

On one edge, lay a small handful of noodles, two shrimp halves, some cilantro, a few baby spinach leaves, some cucumber strips, a few pieces of shaved carrot, and a sprinkle of green onions, being careful to not over stuff the roll. Carefully start to roll up eggroll style, tucking in the sides, then continue to roll up-but not too tightly or the spring roll will split.

Combine a few spoonful of hoisin sauce with some chopped peanuts to use as a dipping sauce (or serve with prepared spicy fish sauce dip called Nuoc Mam, available at Asian markets).
Serve immediately- these do not keep and will harden up in the fridge, so it is best to make just as many as you plan to serve (store any extra unassembled fillings in fridge and roll later).

Serves 6

Recipe by Veronica Foods

Ingredients

2 – 1inch thick bone-in pork rib chops
1 ½ teaspoon Kosher Salt
2 Tablespoons of Milanese Gremolata Infused Olive Oil (divided)
1 large finely chopped shallot
¼ cup of Delizia Red Wine Vinegar
1 teaspoon of Dijon Mustard
½ cup water
1 Tablespoon Sicilian Lemon White Balsamic Vinegar

Huckleberry Sauce
1 cup of frozen or thawed huckleberries
½ teaspoon of freshly squeezed lemon
2 tablespoons of Elderberry Balsamic Vinegar
In a medium saucepan combine ingredients and stir until reduced and becomes a thick sauce.
Green Beans
1 lb. green beans
½ teaspoon of salt
Black Pepper
1 tablespoon of Garlic Infused Olive Oil.
In a medium size pot, boil water – add green bean and cook for about 2-3 minutes. Drain and set aside. In a medium saucepan add Garlic Infused Olive Oil – medium heat add green beans and sauté, sprinkle salt and black pepper.
I wrapped a strip of bacon for presentation (optional)

Pork Chops

Season pork chops with salt. Heat 1 Tbsp. Milanese Gremolata Infused olive oil in a large skillet over medium-high. Cook chops, until well browned underneath, about 3 minutes. (Option to grill your pork chops then transfer to skillet) Turn and cook just until second side is lightly browned, about 1 minute. Transfer chops to a plate (chops will not be fully cooked yet); reduce heat to medium.

Pour remaining 1 Tbsp. Milanese Gremolata into same skillet and add shallots. Cook, stirring often, until softened and just beginning to brown, about 3 minutes. Add Red Wine vinegar, Dijion Mustard and Sicilian Lemon White Balsamic Vinegar. Cook, swirling pan occasionally, until vinegar is nearly evaporated, about 2 minutes.

Add ½ cup water to skillet; season with salt. Reduce heat as needed to maintain a very low simmer.

Return pork chops to skillet, arranging darker side up. Simmer gently in sauce, swirling occasionally, until chops are cooked through, about 3 minutes. Transfer pork chops to plates and spoon sauce over.

Serve with Huckleberry sauce and green beans.

Recipe by Veronica Foods

Ingredients

2 – filet mignons, 10-12oz each
1 tablespoon of Melgarejo Hojiblanca EVOO
1 ½ teaspoons of Seasonello Herbal Salt
1 teaspoon of coarsely cracked black peppercorn.
1 tablespoon of Butter Infused Olive Oil
6 ounces of mushroom (Shiitake or Cremini or Oyster)
1 tablespoon dry sherry
Kosher salt and black pepper
2 teaspoons of Tuscan Herb Infused Olive Oil
¼ cup of minced shallots
1 ½ tablespoons of brandy
¾ cup of heavy cream
2 tablespoons of mustard
Parsley for garnish

Directions

Preheat oven to 400 degrees F.

Pat filets dry with a paper towel, with a string tie your filet so around the middle so that it will hold its shape when cooking then brush the filet with the Melgarejo EVOO add Seasonello Herbal salt and pepper. Heat a large skillet over high heat for 5 – 7 minutes. Once the skillet is hot, add the filets and sear evenly all sides (about 2 minutes top, bottom, sides). Transfer the filets from the skillet to a sheet pan, place them in the oven for 8-10 minutes (Medium Rare). Remove from oven and cover your sheet pan with the filets tightly with aluminum foil and allow them to rest for 10 minutes. Set skillet aside do not wash it yet.

In medium to low heat, heat Butter Infused Olive Oil in a sauté pan, add mushrooms and sauté for 4-5 minutes, stir in the sherry and cook for 8-10 minutes until mushrooms are cooked through. Sprinkle about a ¼ teaspoon of salt and black pepper. Set aside.

Using the skillet that you seared your filets, add the Tuscan Herb Olive Oil, add shallots and cook over medium to low heat for about 2 minutes, add brandy, stir to deglaze the skillet, cook until brandy evaporates, and the shallots are tender, then stir in the heavy cream and simmer until thickened. Stir in mustard and season to taste.

Remove string from filets and plate. Spoon the cream mustard sauce around the filet. Top meat with a spoon full of mushrooms, garnish with parsley and serve hot.

Recipe by Veronica Foods

Ingredients

4-5 MEDIUM BEETS, SCRUBBED
10 CUPS MIXED BABY GREENS
1/2 CUP POMEGRANATE-QUINCE WHITE BALSAMIC
1/3 CUP ULTRA PREMIUM OLIVE OIL
2 TEASPOONS GRAINY MUSTARD
1/2 CUP TOASTED WALNUTS, COARSELY CHOPPED
4 OZ. CAMEMBERT CHEESE (OR SEMI-SOFT CHEESE OF CHOICE)
SALT AND PEPPER TO TASTE

Directions

Preheat oven to 350°F.

Wrap the cleaned beets in a square of foil, creating a sealed packet, and roast for 25 min.
Remove the beets and open the packet to allow the beets to cool. Once they are cool enough to handle, gently rub the skin from the beets and cut them into 1/2″ thick slices.

In a bowl large enough to hold the beets, add the sliced beets and Pomegranate Quince White Balsamic. Toss to coat and allow the beets to marinate for 20 minutes. Remove the beets and reserve the marinade.

Whisk 1/3 cup of the reserved beet marinade with the grainy mustard, a pinch of salt to taste, and freshly cracked pepper until well blended.

Slowly drizzle in the extra virgin olive oil whisking constantly. In a large bowl, toss the mixed baby greens with the well blended vinaigrette.

Arrange the dressed baby greens on a decorative platter or in a large bowl. Top with toasted walnut pieces, crumbled cheese, and beet slices.

Serve immediately
Serves 6-8

Recipe by Veronica Foods

Ingredients

¼ cup of pitted Deliza Gordal Olives, chopped
1 red onion, finely chopped.
4 oz of chopped sundried tomatoes (about half a jar)
3 oz of Spinach
¼ cup Feta cheese
Salt
Black pepper
3 tablespoons of Spicy Calabrian Pesto Infused Olive Oil
4 – 6oz fillets of skinless salmon

Directions

Preheat oven to 375 degrees F. Cover with foil a baking sheet – set aside.

In a bowl mix Gordal Olives, onions, sundried tomatoes, spinach and fetta cheese.

Cut salmon in the center horizontally to create a pouch, rub salmon with 3 tablespoons of Spice Calabrian Pesto Infused Olive Oil along the inside and outside, season with salt and pepper. Stuff with mixture of olives, spinach, onion, feta cheese, sundried tomatoes.

Arrange fillets of salmon on baking sheet and bake until salmon is cooked through about 30-40 minutes.

Serve hot over rice.

Recipe by Veronica Foods

Ingredients

1 lb. lean ground beef
½ cup finely chopped onion
¼ cup finely diced green bell pepper.
¼ cup finely diced celery
1 tablespoon minced garlic
1 tablespoon of Baklouti Fused Olive Oil
1 – 6oz can of tomato paste
2 tablespoons of water
2 tablespoons of A-Premium Balsamic Vinegar
1 tablespoon of Neapolitan Herb Balsamic Vinegar
Salt and Pepper
6 hamburger buns split and toasted.

Directions

In a large skillet heat Baklouti Fused Olive Oil, cook beef (add a pinch of salt), onion, celery and bell pepper until meat is brown and vegetables are tender, stirring to break up any meat. Drain off fat.

Stir tomato paste, water, garlic, balsamic vinegars into beef mixture in skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally. Serve on rolls.

Recipe by Veronica Foods

Ingredients

2 – 15 oz. cans organic garbanzo beans, drained.
2 cloves garlic
1 teaspoon ground cumin
1 tablespoon Roasted Japanese Sesame Oil
2 tablespoons fresh lemon juice
1/3 cup Infused Herbes de Provence Olive Oil
2 teaspoons sea salt, or to taste.

Directions

Place all the ingredients in the bowl of a food processor and process until creamy and smooth. Adjust seasoning as desired. Refrigerate until ready to serve and drizzle additional, fresh olive oil over the top if desired.

Recipe by Veronica Foods

Ingredients

1 ½ lb. ground beef
2 tablespoons of Madagascar Black Peppercorn Infused Olive Oil
1 finely chopped onion
2 finely chopped garlic cloves
1 teaspoon chopped thyme
½ teaspoon of kosher salt
1 finely chopped Roma tomato
1 cup of low sodium chicken or vegetable broth
2 chopped carrots
1/2 cup of frozen corn
½ cup of frozen peas
¾ cup of A-Premium Balsamic Vinegar
2 lbs. Red-potatoes
2/3 cup of half and half
3 tablespoons of Infused Butter Olive Oil
1/2 cup of grated sharp cheddar cheese
1 tablespoon of Dijon mustard
Teaspoon of salt

Directions

Preheat oven at 400 degrees F.

Peal the 2 lbs. of potatoes, cut into cubes. Boil potatoes in a large pot, add a teaspoon of salt, cook until tender (approx. 20 min). While potatoes are cooking heat 2 tablespoons of Madagascar Black Peppercorn Infused Olive Oil in a large skillet over medium heat. Stir in your chopped onion, ground meat, carrots, thyme, garlic, ½ teaspoon of salt, and cook until meat has browned. Add the chopped tomato, cook and stir until soft – about a minute. Stir in ¾ cup of A-Premium Balsamic Vinegar, add frozen corn, peas and chicken broth to the mixture let simmer for 5 minutes until reduced and saucy.

In a 3-qtr baking dish transfer your meat mixture and evenly spread across the dish.
Back to the potatoes – drain the potatoes and return to the pot, add the Infused Butter Olive Oil, half, and half. Mix in cheddar cheese and Dijon mustard. Smash until all ingredients have mixed – season with additional salt if needed. Spread mashed potatoes over the meat in the baking dish creating an even layer on top. Place baking dish in the oven, bake until topping is golden brown, approximately 20-25 minutes. Let cool for 5-10 minutes before serving.

Recipe by Veronica Foods

Ingredients

20-25 Baby Bella Mushrooms
2 table spoons of Spicy Calabrian Pesto Infused Olive Oil
Salt to taste
Stuffing
8 oz of cream cheese (room temp)
4 oz of crab meat – chopped finely.
1 tablespoons of Basil Infused Olive Oil
4 minced garlic cloves
½ teaspoon of paprika
½ teaspoon of ground black pepper
¼ teaspoon of salt
¼ cup of breadcrumbs

Garnish
2 tablespoons of grated parmesan cheese
1 tablespoon of chopped parsley

Directions

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or aluminum foil.
Remove stems from mushrooms and place mushroom caps, open end up on lined baking sheet. Brush Pesto Infused oil on all your mushrooms and season with salt.

Finely chop your mushroom stems and set aside to mix into stuffing.

In a large mixing bowl, mix cream cheese, crab meat, garlic, paprika, ground black pepper, mushroom stems, Basil infused olive oil, salt, and breadcrumbs. Mix well making sure that there are no lumps in the cream cheese.

Stuff mushroom caps with filling, then sprinkle parmesan cheese on top of stuffed mushrooms.
Bake uncovered at 400 degrees F. until mushrooms are very tender and filling is nicely browned. (approx. 30 min). Serve hot and top with chopped parsley.