Archives: Recipes

Recipe by Veronica Foods

Ingredients

1 cup flour + 1/4 cup for pan
1/3 cup cocoa
1/2 teaspoon baking powder
pinch of salt
1/2 cup granulated sugar
2 large eggs
1/3 cup Blood Orange Fused Olive Oil + 1 tablespoon for greasing pan

Directions

Preheat the oven to 375.

Grease a 12 portion madeleine pan with Blood Orange Fused Olive Oil and then dust with flour.

Combine the eggs and sugar in a mixing bowl and beat for 2 minutes until light and thick. Add the olive oil and beat for another minute. Sift together the flour, baking powder, salt, and cocoa in another bowl and fold into the wet ingredients making sure to not leave any dry spots.

Spoon in the to the prepared madeleine mold(s) and bake in the upper portion of the oven for 10-12 minutes, or just until the tops spring back when lightly touched and the edges begin to darken slightly.

Immediately un-mold the cookies on to a rack to cool. If you only have one madeleine pan, clean it and repeat the process above a second time as this recipe makes 2 dozen cookies.
Allow to cool and enjoy.

Makes 2 dozen

Recipe by Veronica Foods

Ingredients

1 cup of grated hard Gouda (or cheese of your choice),
divide into 2/3 cup and 1/3 cups.
4 medium Portobello mushrooms – stems removed
1 medium bulb of fennel (green top removed
1 small minced garlic clove
2 tablespoons of Traditional Balsamic Vinegar
2 teaspoons of Kosher salt
Freshly ground black pepper
¾ cup of Sage Fused Olive Oil
¾ lbs. – 1lb of spinach leaves washed and stems removed.

Directions

Preheat oven to 400 degrees (F).

Make vinaigrette – combine the Traditional Balsamic Vinegar, garlic, salt, black pepper in a large bowl. Slowly whisk in the Sage Fused Olive Oil and the 2/3 cup of grated cheese.

Place mushrooms on a baking sheet gill-side down and brush with 3-4 tablespoons of the vinaigrette. Roast for 25-30 minutes in the oven until the mushrooms are tender.

Shave fennel into paper thin slices and drizzle the remaining half of the vinaigrette. Add spinach to a bowl with the rest of the vinaigrette and toss. Place spinach in the center of platter in the form of a pile.

Cut mushrooms while they are still warm, slice them thinly on the bias.

Arrange the mushroom on top of the spinach and garnish with the remaining cheese shavings, serve immediately.

Recipe by Veronica Foods

Ingredients

12 fresh asparagus spears
4 Tbsp. Spicy Calabrian Pesto Olive Oil – divided
1/8 tsp. seasoned salt
1/8 tsp. pepper
1 French bread baguette cut into 12 1/2 inch slices
6 oz. Gouda cheese, cut into 12 slices
Pepper flakes – optional
Chopped parsley for garnish

Directions

Cut the asparagus tips into 2-inch lengths.

Place asparagus tips in a 15x10x1-inch x 1-inch baking pan lined with parchment paper. Drizzle with 1 teaspoon of Spicy Calabrian Pesto Olive Oil and toss to coat.

Sprinkle with seasoned salt and pepper. Bake at 425°F for 10 to 15 minutes or until crisp-tender.

Brush baguette slices on both sides with remaining oil. Place on a baking sheet and broil for 1 to 2 minutes on each side or until toasted.

Top each slice gouda cheese and asparagus. Broil 3 to 4 inches from the heat for 2 to 3 minutes or until cheese is melted.

Recipe by Veronica Foods

Ingredients

4 cups crusty French bread, torn into 1” pieces
3 cups ripe tomatoes cut into 1” dice
8 oz. mozzarella fresca cut or torn into 1” pieces (optional)
1/3 cup Spicy Calabrian Pesto Olive Oil
3 Tablespoons Oregano White Balsamic, Traditional Balsamic, or your favorite vinegar
½ cup fresh basil leaves, torn
1 teaspoon salt
Fresh ground pepper to taste

Directions

In a bowl large enough to hold the tomatoes and cheese, combine the vinegar with salt and whisk to combine. Add the Pesto Olive Oil and whisk to make a simple vinaigrette. Add the tomatoes and cheese, turning to coat thoroughly with the vinaigrette. Allow to marinate at room temperature for 30 minutes.

To plate, in a large bowl, add the torn bread to the tomatoes and cheese along with all the accumulated liquid from the marinade. Add torn basil and adjust seasoning with fresh ground pepper to taste and additional salt if necessary. Gently toss until the bread is just moistened. Serve at room temperature.
Serves 6

Recipe by Veronica Foods

Ingredients

1/2 Cup Honey-Serrano Vinegar
1/2 Cup Chipotle Infused Olive Oil
1 tablespoon sea salt
2 cloves Garlic, Minced
fresh ground pepper to taste
4 – 8 to 10 oz. rib-eye steaks

Directions

Combine the salt, vinegar, garlic, and pepper. Slowly whisk in the the chipotle olive oil. Place the steaks in a Zip-lock bag or in a single layer in a non-reactive pan or container. Pour the marinade over and massage it in to the steaks. Cover and allow to marinate refrigerated, for a minimum of 2 hours, or up to 6 hours.
Prepare a medium charcoal or gas grill, and cook to desired doneness. Allow to rest for 10 minutes before serving.

Recipe by Veronica Foods

Ingredients

Oven Roasted Tomatoes

2 tbs. Chilean Picual EVOO
2 cloves garlic, crushed
A sprig of fresh marjoram or oregano (optional)
Sea salt
Fresh ground pepper
1 pound meaty, tomatoes containing less water, such as Roma Tomatoes
Preheat the oven to 300 F. Combine the Chilean Picual EVOO, garlic, herbs, salt, and pepper in a shallow oven proof dish. Slice the tomatoes in half lengthwise, toss with the oil and seasonings, and place cut side down in the dish.
Bake for 2 1/2 hours, or until the tomatoes are completely soft and become wrinkled

Whole Wheat Extra Virgin Olive Oil Pastry Crust

1 cup whole wheat flour
1 cup unbleached all-purpose flour
1/4 cup flaxseed meal
1/2 teaspoon fine sea
3/4 cup South African Mission EVOO
1/2 cup warm water

In a medium mixing bowl, whisk together the flour, salt and flaxseed meal. Add the olive oil and water and mix quickly with a fork until it comes together in a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Preheat oven to 400 degrees.

On a lightly floured board or parchment-covered surface, roll out the dough into a 1/4-inch-thick round. Gently press into a 10-inch fluted tart pan with a removable bottom. Cover the tart with plastic wrap and refrigerate for 30 minutes. Prick all over with the tines of a fork.
Bake crust in preheated oven for 15 to 18 minutes, until lightly browned. Cool before filling.

Quiche Filling
7 large eggs, beaten
1 /12 cups oven roasted tomatoes, drained thoroughly
2 tablespoons fresh basil, torn or chopped
1 1/2 cups shredded Fontina
1/4 cup fresh grated Pecorino Romano
2 tablespoons minced shallot
2 cloves garlic minced
Sea salt & fresh cracked pepper to taste
10″ Olive Oil Pastry Crust recipe above

Directions

Preheat the oven to 400. Saute the shallots until until lightly browned. Add the garlic and saute another minute. Combine the shallots, garlic, and basil with the beaten eggs. Season the egg mixture with salt and pepper to taste. Sprinkle 1 cup of Fontina cheese over the bottom of the crust. Arrange the oven roasted tomatoes over the cheese. Add the remaining cheese, including Romano over the tomatoes. Pour the egg shallot mixture over the top. Bake in the oven for 25 minutes or until the filling is set, slightly puffed and golden brown. Enjoy warm, or allow to cool to room temperature. It can be made a day in advance or may be frozen and re-warmed.

Recipe by Veronica Foods

Ingredients

1 1/2 pounds flat iron steak
1 teaspoon smoked paprika
3 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
3 1/2 tablespoons Baklouti Fused Olive Oil, divided
1 red bell pepper, cut into strips
1/2 yellow bell pepper, cut into strips
1/2 green bell pepper, cut into strips
1 red onion, cut into wedges
1 pack of wheat flour tortillas
(optional – add lettuce to the wrap)
Preheat grill to medium high heat.

Directions

In a small bowl, combine chili powder, cumin, paprika, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Season steak with chili powder mixture.

Coat the stack with the Baklouti Fused Olive Oil, add steak to grill, and cook, flipping once (5-7) minutes per side Let rest 5 minutes.

Season bell peppers and onion with remaining 1 1/2 tablespoons Baklouti Fused Olive Oil; season with salt and pepper, to taste.

Add bell peppers and onion to grill, and cook, turning occasionally, until charred and tender, about 6-8 minutes.

Thinly slice steak against the grain and slice. Toss together steak strips with sliced bell peppers and onions. Warm tortilla until soft, add meat, peppers and lettuce and serve. Optional – add guacamole and sour cream.

Recipe from Veronica Foods

Ingredients

5 cups all purpose, unbleached flour
2 cups lukewarm, water, filtered if possible
1 cup cooled, unseasoned, mashed russet potatoes
1/3 cup Tuscan Herb Infused Olive Oil
1/3 cup Oregano Fused Olive Oil – for drizzling
2 teaspoons fine sea salt
1 tablespoon granulated sugar
2 medium shallots thinly sliced
1 package active dried yeast, or 2 1/4 teaspoons
1 tablespoon fresh rosemary leaves rough chopped
fresh ground black pepper
sea salt to taste

Directions

If making the dough in your bread machine, follow its instructions for the order of adding ingredients. In the bowl of a stand mixer combine the water sugar and yeast. Allow the yeast to bloom for about 5 minutes, Add 1/3 cup of Tuscan Herb Infused Olive Oil, mashed potatoes and sea salt. Mix to combine.

With the mixer running on the lowest speed, begin to add the flour, cup by cup, until the dough has come together and becomes elastic and just slightly tacky. Reserve any leftover flour for rolling the dough out.

Cover the bowl and allow the dough to rise in a warm place for one hour.
On a rimmed baking sheet lined with parchment, gently push the dough to the edges, using fingertips to stretch it and make dimpled indentations. Cover and allow the dough to rise for another hour in a warm place.

Preheat the oven to 375 degrees.

Distribute the thinly slices shallots and rosemary evenly over the focaccia. Drizzle with 1/3 cup of Oregano Fused Olive Oil, a sprinkle of fresh ground pepper, and a sprinkle of sea salt.
Bake for approximately 35-40 minutes until golden brown. While still hot out of the oven, drizzle with more extra virgin olive oil to taste. Serve warm.

Recipe by Veronica Foods

Ingredients

¼ cup Butter Infused Olive Oil
¼ cup lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
¼ cup Oregano Fused Olive Oil
1 teaspoon garlic powder
6-8 pieces of chicken, drumsticks, thighs, wings

Directions

Preheat oven to 375 degrees F.

Combine the melted Butter Infused Olive Oil, lemon juice, Worcestershire sauce, soy sauce, Oregano Fused Olive Oil and garlic powder. Mix well.

Place chicken in an ungreased 7×11 inch baking dish. Pour the butter/oregano olive oil mixture over the chicken. Bake in the preheated oven for 15 minutes. Baste juices over the chicken. Bake for an additional 15 minutes. Transfer the chicken to a serving platter.

Recipe by Veronica Foods

Ingredients

Pizza Dough

5 cups unbleached, all purpose flour
2 1/4 cups warm (80 degree) water
1/4 cup Chilean Koroneiki
1 tablespoon kosher salt
1 tablespoon granulated sugar
2 1/4 teaspoons active dry yeast
Cornmeal (optional)

Toppings to consider: Pesto, pizza sauce, mozzarella, olive oil, Parmesan, thin sliced potatoes, baby greens, arugula, peppers, olives, eggs, smoked salmon, squash, grilled chicken, shrimp and on, and on.

Directions

Mix the granulated sugar in to 1/4 cup warm water and add the yeast. Allow to sit and “bloom” for five minutes. In a large mixing bowl, or in the bowl of your stand mixer, or in your bread machine, add the flour.

Mix the yeast mixture in to the remaining two cups of warm water along with the salt and olive oil. Add this to the flour in the bowl and slowly begin to mix it until it’s fully incorporated and smooth but slightly our flour. This slightly wet dough helps to create a beautiful cracker crisp crust if rolled very thin. If left thick, it will make a chewier crust.

Cover the dough and allow to rise until doubled for approximately 1 1/2 hours in a warm location.

It using a pizza stone or steel, place your stone or steel in to your gill and preheat to its highest possible temp. for at least 20 minutes.

Divide the dough in to six portions. Keep the portions of dough not being rolled covered so that they don’t dry out. Roll out each portion to desired thickness. If you do not want to use cornmeal, you can roll out your pizza dough on to small sheets of parchment paper. The pizza and parchment will go directly on to your hot pizza stone for a minute, and then the parchment should be removed after a minute or so, when the pizza dough is par-cooked which will allow it to slip off the paper easily, and directly on to the hot stone without sticking.

You can also use cornmeal to help the pizza off the peel and on to the grill or stone. If grilling your pizza directly on the grill without a stone, reduce the grill heat to medium and use corn meal to help slide the of your peel and directly on to a medium grill.

Keep a close eye on the pizza as it will cook quickly whether set directly on the grill or a blazing hot pizza stone.

Make one or two pizzas at a time rolling the dough out as necessary while keeping the rest of the dough covered.

Makes 6 medium sized pizzas

*The grilled pizza pictured above is made with a garam masala curried tomato cream sauce, thinly sliced purple potatoes drizzled with Extra Virgin Olive Oil and dusted with cumin, baby beet greens, and farm fresh eggs.