Archives: Recipes

Recipe by Veronica Foods

Ingredients

7-8 rice spring roll papers
1 medium beet (skin removed and finely grated)
1/2 yellow and red pepper (seeded / thinly sliced)
1 cup carrots (grated or thinly cut)
1 ripe mango (sliced/ grated)
1 large bunch mint leaves
1 large bunch cilantro (cut from stems)
8 ounces extra-firm tofu or cooked rice noodles
Dipping Sauce
2 tablespoon of Honey Ginger Balsamic Vinegar
1 Tablespoon of Sesame Oil
1 Tablespoon Soy Sauce

Directions

Cut or shred veggies and set aside for easy assembly.

Add hot water to a large shallow dish and submerge a rice paper to soften for about 10-20 seconds. If you let it go too long or if your water is too hot, they will get too fragile to work with. Transfer to a cutting board or hard surface for assembly.

Add carrots, peppers, mango, beets, and a healthy handful each cilantro and mint (and any other desired fillings).

Fold bottom over the fillings, then gently roll over once and fold in the side to seal, then roll until completely sealed. Place on a serving plate and top with a room temperature damp towel to keep fresh.

Combine Honey Ginger Balsamic Vinegar, Sesame Oil, Soy Sauce in a small cup for dipping.

Recipe by Veronica Foods

Ingredients

6 medium portobello mushroom caps
1 lb. bulk Italian sausage
1 medium onion, diced
4 cups fresh baby spinach leaves
1 cup panko bread crumbs (1/2 cup reserved for topping)
1 1/2 cups shredded mozzarella cheese
1/2 cup freshly grated Parmesan
1/4 cup garlic infused olive oil + 2 tablespoons
1/2 teaspoon red chili flakes (optional)
kosher salt and freshly ground pepper to taste
(optional – drizzle with Oregano Fused Olive Oil before serving)

Directions

Preheat oven to 350 F.

Line a 13″x 9″ pan with parchment paper. Remove any gills from mushroom caps along with any remaining untrimmed stem that may be attached and reserve. Brush the inside of the caps with two tablespoons of garlic olive oil. Season with salt and pepper to taste and arrange mushroom caps stem side up in prepared pan.

Add 1/4 cup garlic olive oil to a large sauté pan over medium heat. Brown sausage, breaking up any large pieces as it cooks. Add onion, reserved mushroom trimming (optional), and chili flakes to the pan. Sauté until onion becomes translucent.

Add baby spinach and sauté for two minutes until fully wilted.

Remove pan from heat and add one cup of mozzarella cheese and 1/2 cup breadcrumbs to the sausage mixture, stirring to incorporate well until cheese begins to melt. Taste for seasoning and adjust accordingly with salt and pepper.

Spoon two tablespoons (or enough to generously fill each mushroom cap) into the portobello caps. Top each cap with a pinch of reserved mozzarella, followed by a pinch of parmesan, and finish with a teaspoon of reserved panko bread crumbs.

Bake in the center of the oven for 25-30 minutes until the tops are golden brown, and the mushrooms are fully cooked through.

Serves 6

Recipe by Veronica Foods

Ingredients

For The Pasta Dough
2 cups all purpose flour
3 large, fresh eggs
Filling
8 oz. fresh goat cheese
1 large egg
1 teaspoon salt
Fresh ground pepper

Sauce
1/3 cup thinly sliced shallots
1/3 cup heavy whipping cream
1/3 cup white wine
2 tablespoons of Mushroom-Sage Infused Olive Oil
2 tablespoons chopped Italian parsley
Sea salt and fresh cracked pepper to taste

Directions

Whisk together the ingredients for the filling and set aside. Mix the pasta dough and roll pasta sheets using a pasta machine or as thin as possible by hand with a rolling pin. Bring a large pot of heavily salted water to boil. Carefully place a heaping teaspoon of filling in rows down the center of the bottom pasta sheet, allowing for at least 1″ of space around each mound of filling. Wet the edges around the filling with water and lay a second sheet on top. Seal the edges of each ravioli thoroughly and cut into individual raviolis.

Place finished raviolis on a dry, clean towel or parchment paper. Once all the raviolis are assembled, in a large sauté pan sauté the thinly sliced shallots in mushroom sage extra virgin olive oil over medium heat. Begin to boil the raviolis in small batches for 2 1/2 to 3 minutes per batch. Flip them to cook on both sides.

Remove the thoroughly drained raviolis to a large serving bowl. Allow the shallots to become golden. When the shallots become golden and caramelized add the white wine and reduce by half. Add the cream and simmer for an additional minute whisking to combine. Season the sauce with salt and fresh ground pepper. Pour the warm cream sauce over the raviolis and toss. Serve immediately.

Recipe by Veronica Foods

Ingredients

6 oz of flaked crab meat (roughly)
2 tablespoons of shredded Parmesan cheese
Kosher salt
Freshly ground black pepper
6 eggs
2 tablespoons of water
1 tablespoon Garlic Infused Olive Oil
1 tablespoon Baklouti Chile Fused Olive Oil
1 tablespoon of heavy whipping cream
Parsley for garnish

Directions

Mix the flaked crab-meat with the cheese, season with salt and pepper. Lightly beat the eggs in a bowl, add water and season with salt. Heat Garlic Infused Olive Oil & Baklouti Chili Olive Oil in a skillet at medium temperature, pour in the eggs. Add crab and cheese just as eggs begin to set. Pour the whipping cream while the eggs are still liquid, fold egg over so that the top of the eggs cook – until golden brown. Serve warm.

Recipe by Veronica Foods

Ingredients

3 cups unbleached organic flour
2 cups granulated cane sugar
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons green cardamom seeds, freshly ground
1 cup Persian Lime infused olive oil
2 large eggs, whisked

Directions

Preheat the oven to 350 F.

In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, add the sugar, oil, and eggs. Beat on medium speed until thick and creamy, about 3 minutes.
In a separate bowl whisk together the flour and remaining dry ingredients.

Add the dry ingredients to the wet ingredients in three additions beating in between additions until no dry flour remains.Scoop approximately two teaspoons of dough per cookie, and place the rounded mounds at about 1 1/2″ intervals onto a well greased or parchment lined cookie sheet pan. Bake in the center of the oven for 10 minutes.

Increase the heat to 425 F and bake for an additional 2 minutes to aid in creating a crackly golden brown exterior. Remove the cookies to a rack to cool. Repeat with the remainder of the dough. Yields about 48 cookies

Recipe by Veronica Foods

Ingredients

1 1/2 cups whole wheat flour
1 cup finely grated zucchini
1 cup finely grated carrot
1/2 cup Delizia Roasted Almond Olive Oil – extra to grease pan
1/2 cup molasses
2 large eggs
1 teaspoon Elderflower White Balsamic
1 1/2 cups brown sugar
1 tablespoon freshly grated ginger
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup hot water

Directions

Preheat the oven to 350 F.Grease muffin pan with Roasted Almond Oil. Combine flour, baking soda, cinnamon, salt, allspice, and cloves and baking soda in a large bowl. Whisk well and set aside.

In a separate bowl stir combine the almond oil, brown sugar, eggs, molasses, ginger and balsamic and whisk well. Add the carrot and zucchini. Add the flour mixture in three parts alternating with the hot water in three additions, beating until flour is just incorporated. Pour into prepared muffin pan and bake until a toothpick inserted in the middle comes out clean, about 35-40 minutes. Cool muffins a rack to cool completely. Dust with powdered sugar and serve.

Recipe from Veronica Foods

Ingredients

Bakery Baguette cut into 8, 1inch thick slices.
2 large heirloom tomatoes cut in half and diced
1/3 cup Super Fresh Aus Hojiblanca or Chilean Favolosa EVOO
1 tbsp Aged Traditional Balsamic Vinegar Or Elderberrry Balsamic Vinegar
1/3 cup fresh basil thinly sliced
1 clove fresh garlic diced
Fresh cracked pepper
Dash of Kosher salt
8 slices of Mozzarella Fresca

Instructions

Mix everything but bread and cheese in a bowl and set aside.
Put sliced baguette on baking sheet and top with cheese.
Broil for 5 minutes until bubbly.
Top each bread slice with tomato mixture and serve!

Recipe from Veronica Foods

Ingredients

Key Lime Balsamic Miso Dressing

1 tablespoon white or yellow miso
2 tablespoons Key Lime White Balsamic
1 tablespoon Honey Ginger White Balsamic
3 tablespoons Garlic Olive Oil
1 tablespoon UP EVOO of choice
1 teaspoon Roasted Sesame Oil

Directions
Whisk all the ingredients in a medium sized bowl until, smooth, thickened and slightly emulsified or place in blender and process until smooth.

BOWL INSTRUCTIONS

Slow poached chicken – sliced chicken, season with salt and boil
Glass noodles
Edamame
Carrots – grated
Cucumber – diced
Scallions – chopped
Red Cabbage – sliced
Chopped Roasted Peanuts
Garnish with cilantro

Directions

Boil water in a medium pot, remove from heat and add glass noodles, soak until tender (3-5min) then drain and rinse in cold water.

Serve noodles in a bowl and top with chicken, edamame, carrots, cucumbers, scallions, red cabbage and Key Lime Miso Sauce, top with roasted peanuts and cilantro.

Recipe from Veronica Foods, credit to: Jojet Ortega

Ingredients

1-3/4 lb. large shrimp in the shell.
1 lb Crawfish.
7 Tbs. butter, cut into 1 Tbs. pieces
Salt and freshly ground black pepper
1/2 cup Elderberry balsamic vinegar
2 Tbs. chopped garlic.
Lemon wedges (optional).

Directions

If using shrimp in the shell, peel and devein them. If using cleaned shrimp, skip this step. Either way, dry the shrimp well with paper towels and set aside.
Put a colander or large strainer in a bowl and set it beside the range. In a large skillet set over high heat, melt 1 Tbs. of the butter. When the butter froths, add the shrimp and crawfish, season well with salt and pepper. Stir several times as the shrimp and crawfish cooks — they may brown slightly, which is good. They’re done as soon as they’re just cooked through, opaque for the shrimp and red for the crawfish. Best to taste each one to check. Remove the pan from the heat; transfer the shrimp and crawfish with a slotted spoon to the colander. Cover them loosely with foil and set aside to keep warm while making the sauce.

Pour off all but 1 or 2 tsp. of liquid from the pan. Set the pan back over high heat and add the remaining 6 Tbs. butter, swirling the pan once or twice until the butter turns light brown, about 2 minutes. (Any brown bits that have stuck to the pan will become even browner, but they should not burn.) Immediately pour the balsamic vinegar into the pan and start scraping up the brown bits. Continue to scrape and cook until the sauce thickens somewhat and starts to appear glaze-like, about 2 minutes. The sauce will reduce to a scant 1/2 cup. Turn off the heat and stir in the drained shrimp and crawfish (discard any accumulated liquid in the bowl) to coat them lightly with the sauce and briefly rewarm them without cooking any further. Taste and adjust the seasonings, if necessary. Sprinkle with the fresh herbs and serve immediately with lemon wedges, if desired.

*Try serving this dish with orzo tossed with butter and grated Parmesan and a salad. Credit: jojetortegaphotography

Recipe from Veronica Foods

Ingredients

1 bottle Rose Champagne, very cold
Angostura bitters (you will need a few dashes per drink)
4 teaspoons of Elderflower White Balsamic
Fresh berries for garnish, optional

Directions

Start off by adding a teaspoon to your glass , add a dash of Angostura bitters and fill the glass with champagne. Garnish with fresh berries and enjoy.