Archives: Recipes

Recipe by Veronica Foods

Ingredients

3 tablespoons Wild Dill Infused Olive Oil Olive Oil
1 large onion, finely chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
½ cup chopped fresh parsley
2 eggs, lightly beaten
½ cup ricotta cheese
1 cup crumbled feta cheese
Sea salt and fresh ground pepper to taste
8 sheets phyllo dough
¼ cup UP Certified Greek Athinolia Extra Virgin Olive Oil

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9×9 inch square baking pan.

Heat 3 tablespoons olive oil in a large skillet over medium heat. Sauté onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to sauté until spinach is limp, about 2 minutes. Remove from heat and set aside to cool. Check for seasoning and adjust.

In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling. Carefully cut into squares, making sure to cut all the way through the layers to the pan with a very sharp knife.
Bake in preheated oven for 30 to 40 minutes, until golden brown. Serve warm or at room temperature.

Recipe by Veronica Foods

Ingredients

4 – 4 oz fillets of fresh firm fleshed fish such as halibut, tuna, salmon, tilapia, swordfish or cod
1 -1/2 cups assorted heirloom tomatoes cut into 1″ pieces
1 cup assorted baby squash cut into 1″ pieces
3 tablespoon fresh coarsely chopped flat leaf parsley
1 small shallot thinly sliced
2 tablespoons Neapolitan Herb Balsamic
2 + 1 tablespoons Australian Hojiblanca EVOO
sea salt and fresh ground pepper to taste

Directions

Place a heavy sauté or grill pan over medium heat. Add 1 tablespoon of olive oil to the hot pan along with the sliced shallot and squash. Sauté for two minutes until the squash is just slightly caramelized on the edges but still nicely firm to the bite. Remove to a bowl and add the tomatoes, Neapolitan Herb balsamic, an additional tablespoon of olive oil, and the chopped parsley – set aside.

Rub the fillets with 1 tablespoon of olive oil and season evenly with salt and pepper. To the same pan, add the fillets and sear until just cooked through.

Place a warm fillet on a plate and ladle a scoop of the tomato-squash salad along with any juices over the fillet and serve. Each fillet can also be placed over pasta, rice, risotto, quinoa, kamut or bulgur and then topped with the warm tomato-squash salad.

Serves 4

Recipe by Roni Hosfeld

Ingredients

4 ½ thick lamb chops
3 TBLSP D’Olivo Black Truffle Oil
2 TBLSP Minced fresh rosemary
1.5 TBLSP. Fresh Thyme
1 TBLSP. Minced Garlic
1 Cup D’Olivo Red apple Balsamic

Directions

Combine Black Truffle oil, rosemary, thyme and garlic. massage the Lamb with mixture, cover and leave to Marinate for 12 hours. When ready to cook set on the counter until room temperature is reached.

Reduce the Red apple balsamic over low heat careful not to let boil. Stir frequently until the desired thickness.

Heat skillet on medium high, when skillet is ready cook 2 ½ minutes on each side to brown turn once more and cook until the temperature reaches 125 for rare or 135 for medium rare.

Plate Lamb chops and drizzle generously with the Red Apple Balsamic reduction.

Serves best with Kontos Syrah

Enjoy! Roni

Recipe by Veronica Foods

Ingredients

2 cups all-purpose flour
1/4 cup almond flour, ground from toasted, blanched almonds
3/4 cup powdered sugar + 2 Tbs.
1/4 cup cocoa powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1/4 cup very fresh, UP extra-virgin olive oil such as Picual
1/4 cup granulated sugar
1 teaspoon vanilla extract

Directions

Whisk salt, flour, finely ground toasted almonds, cocoa, and powdered sugar in a medium bowl until thoroughly combined.

Using an electric mixer, beat butter in a large bowl until creamy. With mixer running, slowly pour in olive oil; mix well, then gradually add granulated sugar and vanilla extract.
Slowly stir in flour mixture until just blended. Form dough into a large ball, flatten into a disk, wrap in plastic wrap and chill for at least 2 hours or overnight.

Remove the dough and allow to sit at room temperature for 20 minutes.

Preheat the oven to 375.

Press the dough in to an ungreased 11″ fluted tart pan with removable bottom. Bake for 15-17 minutes until slightly firm to the touch. As soon as the pan is removed, take a very sharp knife and carefully cut the shortbread in to wedges, making sure to slice completely though the dough. Allow to cool completely and remove from tart pan.
Dust with additional powdered sugar.

Recipe by Veronica Foods

Ingredients

• 1 ⅔ cups all-purpose flour
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• ½ teaspoon ground nutmeg
• ¼ teaspoon baking soda
• 1 cup granulated sugar
• ½ cup mild EVOO (like CA Arbequina)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin purée
• ¼ cup whole milk

FOR THE GLAZE:
• 1 cup powdered sugar, plus more if needed
• 2 tablespoons whole milk, plus more if needed
• 1 teaspoon vanilla extract
• Shredded Coconut (optional)

Directions

Heat oven to 375 degrees. Coat 2 6/tray doughnut pans with olive oil or butter. whisk together flour, cinnamon, baking powder, salt, nutmeg and baking soda. In a separate large bowl, whisk together the sugar and oil. Add the eggs and vanilla extract, and whisk. Whisk in the pumpkin purée.

Combine half the dry ingredients into the wet and stir until just combined. Add the milk and stir. Add remaining dry ingredients and stir until just combined. Pour batter into each doughnut slot.

Bake for about 15 to 20 minutes. Remove the pans and cool for a few minutes. Remove the doughnuts from the pans cool.

Glaze: In a medium bowl, combine powdered sugar, milk and vanilla extract and whisk to combine until desired consistency. Dip the top half of each doughnut into glaze and then into the shredded coconut

Recipe by Veronica Foods

Ingredients

1 lb. raw, wild shrimp or Spot Prawns, peeled and deveined, finely chopped
1 small red bell pepper, finely minced
3 medium green onions, finely minced
1/3 cup finely minced cilantro leaves
2 medium garlic cloves, finely minced
1 large egg, beaten
1 cup + 1/2 cup panko bread crumbs
2 teaspoons sea salt
approx. 1 cup of Chilean Coratina
or any Ultra Premium, High Biophenol EVOO for frying

Directions
Heat 1″ of UP EVOO in a heavy, wide frying pan over medium-high heat to 350 degrees on a deep fry thermometer.
In a medium bowl, mix together all of the ingredients, reserving 1 cup of panko bread crumbs for breading the shrimp cakes. Place the panko crumbs in wide dish. Portion the cakes evenly in to four patties and coat thoroughly with the reserved panko bread crumbs.
Fry the shrimp cakes for 3 minutes per side, until the bread crumbs are golden brown and the shrimp cakes are cooked through.

Cilantro-Caper Aioli
1/2 cup Cilantro & Roasted Onion Infused Olive Oil
1 cup Garlic Infused Olive Oil
1/4 cup chopped cilantro leaves
2 tablespoons capers in brine, drained thoroughly
1 tablespoon fresh squeezed lemon juice
1 teaspoon sea salt
2 large egg yolks
1 tablespoon water

Directions

Place the egg yolks, water, salt, capers, and lemon juice in the bowl of a blender of food processor. Pulse to finely chop the cilantro and capers. With the motor running, drizzle the oil mixture in slowly, being careful not to pour too quickly.

Recipe by Veronica Foods

Ingredients

Waffles
2 eggs
2 cups all-purpose flour
1 3/4 cups milk
1/2 cup Lemon Fused Olive Oil
1 tablespoon white sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Fresh Strawberry-Balsamic Compote
3 cups sliced, fresh strawberries
1/2 cup Cara-Cara Orange-Vanilla White Balsamic
1 cup sugar
Whip cream topping optional

Directions

For the Compote

Place the sugar and 1/2 cup of balsamic in a heavy duty 2 quart sauce pan or larger. Heat over medium, swirling occasionally until the sugar is completely dissolved. Add the strawberries and cook at a simmer until the strawberries begin to lose shape and become a chunky sauce (about 8 minutes), stirring frequently. Cool to room temperature before serving.

For the Waffles

Preheat a standard or Belgian waffle maker. Beat the eggs in large bowl with a mixer or by hand until fluffy. Beat in flour, milk, Lemon Fused Olive Oil, sugar, baking powder, salt and vanilla, just until smooth. Grease the preheated waffle maker with non-stick cooking spray. Pour mix into the ready waffle maker. Cook until golden brown. Serve with Strawberry Balsamic Compote and a dollop of yogurt or cream if desired.
Makes 8 standard size waffles

Recipe by Veronica Foods

Ingredients

2 small zucchini cut into slices
2 small yellow squash cut into slices
12 oz small cherry tomatoes , sliced into halves
3 Garlic Infused olive oil
½ teaspoon of dried oregano
½ teaspoon of chopped fresh parsley
Salt and freshly ground black pepper
1 cup (2.4 oz) finely shredded Parmesan cheese
Salt and Pepper

Directions

Preheat oven to 400 degrees. Place parchment paper or aluminum foil onto a 13 inch baking sheet.

In a small bowl whisk together, the Garlic Infused Fused olive oil, garlic, parsley, and oregano.

Place zucchini, yellow squash and tomatoes in a large mixing bowl. Pour olive oil mixture over top and gently toss with hands to evenly coat.

Pour onto baking sheet and spread into an even layer. Season with salt and pepper. Sprinkle Parmesan over the top of each. Roast in preheated oven 25 – 30 minutes until veggies are tender and Parmesan is golden brown.

Recipe by Veronica Foods

Ingredients

2 lbs. of large shrimp, peeled and deveined (16-20)
3 minced garlic cloves
1 diced medium yellow onion
¼ cup of minced parsley
¼ cup of minced fresh basil
1 teaspoon of mustard
1 teaspoon of Dijon mustard
2 teaspoons of kosher salt
½ teaspoon fresh ground black pepper
¼ cup of lemon fused olive oil – extra for grill

Directions

Combine all the ingredients and allow them to marinate over night with the shrimp.
Making the shrimp – Thread the shrimp onto the pre-soaked skewers. Heat your grill and brush with olive oil to prevent shrimp from sticking. Grill shrimp for about 1-2 minutes on each side.

Serve over mixed greens or rice.