Archives: Recipes

Recipe by Veronica Foods

Ingredients

3 tablespoons of Butter Infused Olive Oil
2 tablespoons of Baklouti Fused Olive Oil
1 medium chopped onion
2 finely chopped garlic cloves
2 cups of sweet corn (thawed)
½ cup of heavy cream
2 lbs. of Yukon gold potatoes – cut in small cubes.
2 teaspoons of Old Bay seasoning
4-5 cups of chicken stock
6 strips of bacon
1 lb. of medium deveined shrimp
3 scallions – chopped

Directions

Heat Infused and Fused oil in a large pot over medium heat, add onions and garlic and sauté until tender. Add corn, chicken stock, heavy cream, potatoes and old Bay seasoning, cover and let mixture boil 20-25 minutes. Meanwhile cook bacon in a skillet until crisp, remove and place on a plate with a paper towel to drain – chop and set aside.

Add shrimp to your pot of chowder, cook until the shrimp is pink and opaque about 3 minutes. Serve chowder hot, top with scallions and bacon.

Recipe by Veronica Foods

Ingredients

3 Tablespoons of Italian Nocellara EVOO
3 Tablespoons of Spicy Calabrian Pesto Infused Olive Oil
2 acorn squash – cut in halves and seeds removed.
1 small diced onion.
12 oz of Italian sausage
3 chopped celery stalks
½ cup of feta cheese
¼ cup of dried cranberries
¼ cup of chopped walnuts
1 small chopped granny smith apple

Directions

Preheat oven to 450 degrees F.

Place foil on a large baking sheet. Coat acorn squash with 3 tablespoons of Pesto Infused Olive Oil, sprinkle salt and pepper and place cut side down on the foiled baking sheet. Place another sheet of foil over the squash and cover tightly. Bake until squash is soft but holds its shape – approx. 40min. Let cool slightly and scoop out about 3 tablespoons from each half of the acorn squash.

In a skillet, add the 3 tablespoons of Nocellara EVOO, over medium heat – add onion, sausage, and celery. Cook until sausage is broken up and browned. Transfer to a bowl and mix in the other ingredients.

Evenly portion out stuffing and fill your acorn squash. Place squash back on baking sheet and cook for another 15 minutes. Top with parsley and serve.

Recipe by Veronica Foods

Ingredients

5 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon salt
2 packages rapid rise yeast
2 cups warm water
¼ cup Butter Infused Olive Oil – to mix in dough.
2 large eggs
2 tablespoons Butter Infused Olive Oil – to coat dough.
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)
½ cup brown sugar
1 tablespoon ground cinnamon
1/3 cup Butter Infused Olive Oil – for baking pan
1/2 cup brown sugar

Directions

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix the water, sugar, butter olive oil, salt, and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread butter olive oil all over dough. Mix sugar and cinnamon and sprinkle over “buttered” dough. Sprinkle with walnuts and or raisins, if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Preheat the oven to 350 degrees F.

Coat the bottom of baking pan with 1/3 cup butter olive oil and sprinkle with 1/2 brown sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

Recipe by Veronica Foods

Ingredients

4 cups of Day-old French bread (sourdough) – cut into cubes
½ cup of Wild Mushroom-Sage Infused Olive Oil
1 tablespoon of Kosher salt
½ teaspoon of freshly ground pepper

Directions

Preheat oven to 375 degrees F.

In a large bowl, toss bread cubes with Wild Mushroom-Sage Infused Olive Oil, salt and pepper. Once bread is evenly coated, place the cubes on a rimmed baking sheet on the middle rack of the oven. Bake for 30-35 minutes, stirring a couple of times to ensure even browning.

Other suggested oils to use – Herbs de Provence, Garlic, Milanese Gremolata, Tuscan Herb, Fused Rosemary, Fused Sage, Fused Oregano Olive Oil.

Recipe by Veronica Foods

Ingredients

5 cups mixed sliced peaches
3 tablespoons Blenheim Apricot White balsamic vinegar
3 tablespoons brown sugar
1 teaspoon vanilla
1 teaspoon cinnamon
½ cup butter
1 cup all-purpose flour
1½ teaspoon baking powder
½ teaspoon salt
1 cup granulated sugar
½ cup milk

Directions

Preheat oven to 300 degrees F.

Line a large baking sheet with baking parchment or aluminum foil. Add fruit, balsamic vinegar, brown sugar, vanilla, cinnamon. Toss all together to coat. Roast fruit in oven for 20 minutes at 300-degrees F.

If you are baking your cobbler in a cast iron skillet – on medium heat melt you butter, don’t let it burn. Set aside (you will add your batter here later).

If you are baking in a glass or metal pie pan, you will need to butter your pan and flour.
Separately, whisk together the flour, baking powder, salt and granulated sugar.

Once fruit has finished roasting, remove from oven. Increase oven temperature to 350-degrees F.
Stir milk into the flour mixture until just combined. Do not over mix.

Pour the batter over the melted butter. Do not mix. Just let it be.

Top the batter with the roasted fruit along with any juices. Don’t mix that either. No more mixing. The mixing part is over.

Bake at 350-degrees F for 40-45 minutes until top has slightly browned.

Optional – serve with ice cream.

Recipe by Veronica Foods

Ingredients

3 Tbsp Fused Blood Orange Olive Oil
1/3 cups of Brown Sugar
1 Tbsp Water
1 Pineapple – cut into slices and chopped (or 1 can of pineapple)
1 1/3 Cups All-Purpose Flour
2/3 Cup Granulated Sugar
2 tsp Baking Powder
2/3 Cup Milk
3 tsp Portuguese Galega Extra Virgin Olive Oil
1 Egg
1 tsp Vanilla

Directions

Preheat oven to 350°.

Mix 3 tsp Fused Blood Orange olive oil with brown sugar and water pour into a 9” round cake pan and spread covering the bottom. Arrange pineapple slices in the pan. Set aside.
In mixing bowl, stir dry ingredients. Add milk. Stir in 3 Tbsp Portuguese Galega Extra Virgin Olive Oil. Add egg and vanilla. Beat until combined and batter has a creamy consistency.
Spoon batter over fruit in the 9” round cake pan.

Bake at 350° for 30-35 minutes. Remove from oven and cool for 5 minutes. When cake is cooled, loosen from pan, place plate on top of cake and invert cake onto plate. Serve warm.

Recipe by Veronica Foods

Ingredients

1/4 cup Neapolitan Herb Dark Balsamic Vinegar
2 tablespoons Gravenstein Apple White Balsamic Vinegar
1 teaspoon dried Italian seasoning
4-5 cloves garlic, chopped small
1 block (350 grams) extra firm tofu
1 tablespoon Delizia Roasted Walnut Oil
salt and pepper to taste
sesame seeds for garnish

Directions

Remove moister from tofu, wrap tofu in a couple layers of paper towel and press or place a heavy pot or cast iron skillet and let it sit for 15 minutes so that paper towel may soak up the moister.

In a small bowl whisk together the balsamic vinegars, garlic, Italian spice and set aside.
Now slice the tofu and cut into cubes. Place the tofu in a large freezer bag with the marinade, making sure it is all coated. Squeeze the excess air out, seal and refrigerate for 30 minutes or overnight – longer is better.

After 30 minutes strain the tofu and reserve the marinade.

Heat up a large non-stick skillet / pan on medium high heat with the Walnut oil. Once hot add the tofu and distribute evenly in the pan. Cook for 3-5 minutes without touching so a crust forms. Flip and cook an additional 3 minutes or so, careful not to burn the garlic. If you find the pan to hot turn it down to medium heat.

Remove from heat and add the reserved marinade, stirring until evaporated. Season with salt and pepper to taste, garnish with sesame seeds.

Serve over rice or vegetables.

Recipe by Veronica Foods

Ingredients

¼ cup Melgarjo Picual Extra Virgin Olive Oil
2 teaspoons of Tuscan Herb Infused Olive Oil
2 cups all purpose flour
4 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
½ cup Greek yogurt
½ cup 2% or whole milk

Directions

Preheat oven at 450 degrees F. In a large bowl mix the flour, baking powder, baking soda and salt. Add the Melgarejo Picual and the Tuscan Herb olive oil, knead until the mix fills like crumbs.

Mix yogurt and milk in a small bowl. Add to the flour and mix slowly with a spoon until everything is incorporated. If it is too dry, add a bit of milk. The dough will be sticky and soft.

Add some flour to your hands and surface of a cutting board or clean counter area and roll to shape dough in a ball. Spread out on a surface, and fold again a couple of times. Pat out so thickness is about 1 inch, using a round cookie cutter or the opening of a small glass cup cut in 2 – 2 ½ inch circles.

Place on a baking pan, one slightly touching the other, bake for about 15-20 minutes until golden. Serve warm.

Recipe by Veronica Foods

Ingredients

2 tablespoons Sage Fused Olive Oil
1 teaspoon of Butter Infused Olive Oil
12 oz. button mushrooms
3 chopped garlic cloves
salt and pepper
finely chopped parsley

Directions

Heat Sage Fused Olive Oil & Butter Infused Olive Oil in a large skillet on medium heat until hot but not smoking. Add mushrooms and garlic, and sauté for about 3 minutes, regularly stirring with a spatula.

Sprinkle the mushrooms with a little bit of salt, cover with the lid and continue cooking the mushrooms for another 2 minutes, occasionally stirring.

Remove the lid after mushrooms have released their moisture and sauté for another 3-5 minutes on medium-high heat.

Season with salt and pepper, to taste. Sprinkle with parsley and serve.

Recipe by Veronica Foods

Ingredients

9 lasagna noodles
1/4 cup Spicy Calabrian Pesto Infused Olive Oil
1/4 cup of Oregano fused Olive Oil
1 finely chopped onion
1 minced clove garlic
½ cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 ½ cups milk
4 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 teaspoon dried basil
½ teaspoon ground black pepper
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
¼ cup grated Parmesan cheese for topping

Directions

Preheat oven to 350 degrees F. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 7 to 8 minutes. Drain, and rinse with cold water.

In sauce pan over medium heat Pesto and Oregano Olive Oil cook the onion and garlic in until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil and ground black pepper, remove from heat, and set aside.

Spread 1/3 of the sauce mixture in the bottom of a 9×13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.

Bake 35 to 40 minutes in the preheated oven.