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Recipe by Veronica Foods

Fresh Arugula Pasta Dough

1/2 cup fresh baby arugula
1 tablespoon lemon juice
1-1/2 cup fine semolina flour
3/4 cup all-purpose flour
2 large eggs
3/4 teaspoon salt
1 tablespoon Garlic Infused Olive Oil

Directions

Combine the arugula and tablespoon of lemon juice in a blender or food processor and process until it forms a fine green paste.

Place all the dry ingredients in to the bowl of a food processor and pulse to combine. Mix 1/4 cup of the arugula paste with the eggs and olive oil. Add the wet ingredients to the dry ingredients and pulse until the mixture begins to form a ball. Add a little water if dough is dry. Remove dough from the bowl, knead until smooth, form into a ball and let rest, covered for at least 1 hour.

This dough can be rolled out by hand or to setting 6 on a pasta machine, and then cut in to any shape pasta.

Bring a large pot of heavily salted water to a boil.

Creamy Garlic Mushroom Sauce

1 cup thinly sliced fresh shiitake and or baby portabella mushrooms
1 medium shallot, minced
2 cloves garlic, minced
2 tablespoons Garlic Infused Olive Oil
1/2 cup white wine
1 cup heavy cream
1/2 cup Tellagio and or Fontina Cheese
Salt & pepper to taste

Directions

Heat the garlic oil in a large saute pan set over medium heat. Add minced shallots, and thinly sliced mushrooms and saute until just barely golden. Add the garlic and saute for an additional minute. Pour in the white wine and reduce by half. Add the heavy cream and stir to combine. Simmer the sauce for another minute before adding the cheese. Stir until the cheese is completely combined, then taste and season with salt and pepper to taste.

Boil the fresh pasta for 2 minutes, drain well, and then add to the sauce in the saute pan. Simmer for a minute and then serve with additional cheese over the top, if desired.

Recipe by Veronica Foods

Ingredients

2-3 lbs. of chicken wings
salt
ground black pepper
3 minced garlic cloves
3 tablespoons Baklouti Fused Olive Oil
1/2 teaspoon Korean chili powder, Gochugaru
2 tablespoons of soy sauce
1 tablespoon Red Apple Dark Balsamic Vinegar
1 tablespoon of brown sugar
2 tablespoons water
1 teaspoon Sesame Oil
white sesame seeds for garnish
chopped scallions for garnish

Directions

Preheat the oven to 450°.

Line a baking sheet with parchment paper or aluminum foil. In a large bowl, season the wings with salt and pepper. Transfer the wings, skin side up, on the baking sheets and roast them for about 30 – 35 minutes, until they are cooked through and crisp.

In a small saucepan, whisk together and mix the minced garlic, Baklouti Olive Oil, sesame oil, Korean chile powder, soy sauce, Red Apple Balsamic, brown sugar and water. Cook on low heat the ingredients until they become a sauce. Remove from heat and toss the baked chicken wings with the sauce, coat well. Garnish with the sesame seeds and scallions. Serve immediately.

Recipe by Veronica Foods

Ingredients

1 lb. of tiger shrimp shelled and deveined.
1 lb. yard-long beans, cut into 2-inch slices
1/4 lb. kabocha squash, cubed into 1/2 inch segments
1 tablespoon curry powder, optional
1 teaspoon turmeric powder
2 tablespoons of Garlic Infused Olive Oil
1 teaspoon of Harissa Infused Olive Oil
1/2-inch piece of ginger, crushed and sliced
1/2 cup coconut milk
3/4 cup water
1 teaspoon brown sugar
1/2 teaspoon salt, or to taste
Garnish with shallots – optional

Directions

Heat the Garlic Infused Olive Oil and Harissa Infused Olive Oil in a large pot over medium heat. Add the kabocha squash cubes, curry powder if you’re using, ginger, and turmeric and stir fry the squash letting the cubes of squash lightly brown. Add the beans and cook, until the beans are lightly browned. Salt shrimp and add to pot, stir-fry for 2 minutes.

Pour the coconut milk, water, sugar, and let the liquid simmer for 20 minutes, until the beans and squash are tender but not mushy. Serve warm.

Recipe by Veronica Foods

Directions

12oz. Chilean Sea Bass
3 Tablespoons Garlic Infused Olive Oil
3 Tablespoons Lemon Infused Olive Oil
3 Tablespoons Butter Infused Olive Oil
Salt
Scallions for garnish

Directions

Let sea bass site out for 20-30 minutes before cooking, pat dry to remove extra moister and salt fish on both sides. In a medium sauce pan over medium heat add all your Infused Oils. Cook fish for about 4 minutes on each side. Garnished with chopped Scallions – serve over rice or salad.

Recipe by Veronica Foods

Ingredients

2 pounds chicken wings
4 tablespoons Cilantro & Roasted Onion Infused Olive Oil
4 tablespoons Fused Mani Orange Olive Oil
1 1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder or paprika

Directions

Preheat oven to 450 degrees.

In a baking dish coat the chicken wings with the two olive oils. In a small bowl, whisk together salt, pepper, garlic powder, onion powder and chili powder (or paprika). Sprinkle the seasoning mixture over both sides of the chicken wings and rub it in with your hands. Place chicken wings side by side, making sure there is no overlap. Bake in a preheated oven for 15-20 minutes, until juices are clear or a meat thermometer reads 160-170 degrees. Cover with foil and allow to rest for 5-10 minutes while the juices settle before serving.

Recipe by Veronica Foods

Ingredients

1 tablespoon of honey
2 tablespoons of Gravenstein Apple White Balsamic Vinegar
1 ½ oz. of Bourbon
1 cup of hot water
1 lemon wedge
1 Cinnamon stick

Directions

Add honey and Balsamic Vinegar into your mug add hot water and Bourbon, squeeze lemon from lemon wedge, stir with cinnamon stick until honey and balsamic are dissolved and Enjoy!

Recipe by Veronica Foods

Ingredients

1/4 cup Neapolitan Herb Balsamic Vinegar
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Kosher salt and freshly ground black pepper, to taste
4 boneless, skinless chicken breasts or thighs
3 tablespoons of EVOO Chilean Koroneiki for baking.

Directions

In a bowl, whisk together Neapolitan Herb balsamic vinegar, Dijon mustard, garlic, oregano, and basil; season with salt and pepper, to taste.

In a gallon size Ziploc bag combine balsamic vinegar mixture and chicken. Marinate for at least an hour or leave overnight – turning the bag occasionally.

Drain the chicken from the marinade before baking.

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with the Extra Virgin Olive Oil.

Place baking sheet into oven and roast chicken until completely cooked through.
Serve hot over rice or vegetables, garnished with parsley or green onion, if desired.

Recipe by Veronica Foods

Ingredients

3 cups oats
1 cup whole raw almonds
½ cup pecan halves
1 cup raw pumpkin seeds
1 cup unsweetened shredded dried coconut
½ cup maple syrup
½ cup Chilean Favolosa extra-virgin olive oil
2 teaspoons Amaretto
½ cup light brown sugar
¼ cup sesame or flax seeds
1 teaspoon fine sea salt

Directions

Mix all together in a bowl, spread on a cookie sheet and bake for 50 min at 300F stirring occasionally

Recipe by Veronica Foods

Ingredients

1 1/2 pounds small whole sweet tomatoes such as cherry or grape
1 large red onion, sliced thin
1 red bell pepper or several smaller sweet red peppers such as Marconi, sliced thin or halved if smaller
8 large garlic cloves
1 – 2″ sprig fresh rosemary, leaves only, stem discarded (optional)
1/2 cup fresh California Arbequina
1/3 cup crisp, good quality white wine
1 tablespoon Traditional Balsamic Condimento
2 teaspoons sea salt or kosher salt
Fresh ground pepper to taste

Directions

Adjust rack to middle of oven, and preheat to 300.

In a medium roasting pan (9″x13″) or a 12″ oven safe skillet, combine the first five ingredients. Whisk the wine, balsamic, and olive oil together, drizzle over the vegetables and toss to combine. Season with salt and pepper.

Place the pan on the middle rack in the oven, uncovered, and allow the vegetables to cook slowly, stirring only a few times during the process, being careful not to break the tomatoes. Slow roast for 4 – 4 1/2 hours.

The resulting confit, or tomato “jam” can be used to dress pasta, slather on crusty bread, or as an accompaniment to slow roasted meats or poultry.

Recipe by Veronica Foods

Ingredients

1/4 cup Greek Oregano Fused Olive Oil
Juice of 1 lemon (about 1/4 cup lemon juice)
1/3 cup chopped fresh flat leaf parsley
4 cloves garlic minced
1 tsp salt
1/2 tsp freshly ground black pepper
8 lamb chops
1 tbsp. CA Arbequina Extra Virgin Olive Oil for pan cooking

Directions

Using paper towels, pat the chops dry.

Mix all of the ingredients together in a small in a large shallow dish or gallon zip lock bag. Arrange lamb chops in the dish or bag, and pour the marinade all over the lamb, rubbing it into the meat. Cover with plastic wrap and marinate for at least 2 hours, or for more flavor, marinate overnight in the refrigerator, turning the chops from time to time.

Allow the lamb chops sit at room temp 30 minutes before cooking. Heat a grill pan over high heat and add oil just before the chops. Fry or grill lamb in 2 batches for 3-4 minutes each side, depending on thickness until done to your liking. (Usually, at 3 minutes per side they are medium, and at 4 minutes they are medium-well.)

Let rest for 5 minutes before serving.