Archives: Recipes

Recipe by Veronica Foods

Ingredients

Cilantro Pesto
1 large bunch fresh cilantro, stemmed, washed, and dried
2 medium garlic cloves, peeled and smashed
4 green onions, white portion only, chopped
1/2 jalapeno pepper, seeded, ribs discarded, chopped (optional)
1/3 cup of Chilean Picual
Juice from 2 small limes, about 1 tablespoon
sea salt
fresh ground pepper to taste
1/4 cup of Lavender Balsamic
Fresh Basil
16 oz Fresh Mozzarella – sliced

Directions

Place all of the pesto ingredients into a blender or a food processor. Pulse until no large chunks remain, and the sauce is pureed. Taste and adjust seasoning.
Arrange the tomato slices, mozzarella, and basil. Drizzle Cilantro Pesto and Lavender Balsamic.

Recipe by Veronica Foods

Ingredients

Pomegranate Balsamic Grill Sauce
1/3 cup Pomegranate Balsamic
1/4 cup Infused Garlic Olive Oil
1 Tbs. good quality Dijon style mustard
2 teaspoons kosher or sea salt

Directions

Prepare the grill or broiler. In a medium bowl, whisk the mustard with the salt, and balsamic until blended thoroughly. Slowly drizzle in the olive oil whisking quickly and continuously. The marinade should become thick and emulsified. In a seal-able container or large zip lock bag, place up to four rib-eye steaks and thoroughly coat with the marinade. Refrigerate and marinate for 4-6 hours, turning the steaks at least once during the process.
Proceed with grilling or broiling the steaks. After cooking, allow the steaks to rest, loosely covered at room temperature for 10 minutes before serving.

Recipe by Veronica Foods

Ingredients

1 -1/2 pounds small, fresh brussels sprouts, dried end trimmed, and cut in half
1/2 pound fresh Cremini mushrooms sliced in half
1/4 cup Mushroom-Sage Infused Olive Oil
1 medium shallot thinly sliced
2 Tablespoons Pomegranate Balsamic Vinegar
1 teaspoon salt
fresh ground pepper to taste

Directions

Heat a heavy-duty 12″ saute pan, add the Fused olive oil. Add the shallot and sauté over medium until translucent. Add the mushrooms and brussles sprouts and sauté over medium-high heat until the mushrooms and brussles sprouts begin to caramelize (about 6 minutes). Add the 2 tablespoons of pomegranate balsamic to the pan stirring and scraping to de-glaze it. (Make sure to scrape up the browned bits of mushroom and shallot at the bottom while evenly coating the brussles sprouts). Season with salt and pepper to taste. Serve hot.

Recipe by Veronica Foods

Ingredients

1/4 cup Olive Wood Smoked Olive Oil
2″ Sprig fresh rosemary, coarsely chopped
1 tablespoon medium course sea salt or kosher salt
1 teaspoon fresh ground pepper
2 medium fresh lemons quartered
2 pounds fresh halibut fillets about 8 oz. portions

Directions

Put the rosemary sea salt, and pepper into a small zip bag. Close the bag and crush it a few times between your palms. This will season the salt with rosemary.

In a large zip bag or container with a lid, place the fish fillets. Sprinkle with the rosemary sea salt and gently massage to coat evenly. Add the smoked olive oil and massage again to coat evenly.

Allow the fillets to marinate for about 30 minutes or up to 1 hour. Grill the fish, skin side down, over medium, indirect flame, flipping after about 4 minutes. Pull the fish off the heat source just before it is done, allowing it to rest, loosely covered in foil for two minutes before serving. This will allow your fish to cook through from the residual heat as opposed to becoming overdone on the exterior.

Serve with lemon wedges.

Recipe by Veronica Foods

Ingredients

1 head iceberg lettuce
6 slices bacon cooked & crumbled
1 tablespoon chives diced

DRESSING
2 tablespoons Garlic Infused Olive Oil
2 tablespoons Madagascar Black Peppercorn Infused Olive Oil
3/4 cup low fat buttermilk
1 tablespoon juice from 1 lemon
1/4 cup Gorgonzola cheese
Kosher salt

Directions

Cook bacon and crumble when done. – set aside

Whisk and combine buttermilk, Peppercorn Infused Olive Oil, Garlic Infused Olive Oil, lemon juice until all the ingredients combine and are smooth. Crumble Gorgonzola cheese and add to the dressing, season with salt to taste.

Core the lettuce and cut into 8 wedges.

To serve, drizzle dressing over top of wedges and sprinkle with bacon.

Recipe from Veronica Foods, Credit: Jojet Ortega

Ingredients

1 large cucumber
2 cups grape or cherry tomatoes – halved
1 medium red onion – sliced in halves
1/2 cup Oregano Vinaigrette
Crumbled Feta Cheese

Vinaigrette:
3/4 cup of Fused Greek Oregano Olive Oil
1/4 cup Oregano White Balsamic Vinegar
1/2 teaspoon of salt
Black pepper to taste

Whisk together vinaigrette ingredients until emulsified, toss in your cucumber, onions and tomatoes and serve.

Recipe by Veronica Foods

Ingredients

12 oz. linguine
2 tbsp. Butter Infused Olive Oil
1 tbsp. Fused Lemon Olive Oil
1 tbsp. Garlic Infused Olive Oil
3 cloves garlic, minced
Pinch of crushed red pepper flakes
2 tbsp. freshly chopped parsley
1 lb. fresh littleneck clams
1/2 c. dry white wine
Juice of 1/2 lemon, save half for wedges when serving
Kosher salt
Freshly ground black pepper

Directions

In a large pot of salted boiling water, cook pasta until al dente. Drain and set aside. In a large skillet over medium heat, sauté garlic, crushed red pepper flakes, and parsley with the Butter infused Olive Oil and Garlic Infused Olive Oil. Cook until fragrant, 1 minute. Add clams and wine. Cover with a tight-fitting lid and cook until clam shells open, 7 to 10 minutes. (Discard any unopened clams.) Add Lemon Fused Olive Oil, half of the juice from the lemon and cooked linguine and toss until combined. Season with salt and pepper.
Serve with lemon wedges.

Recipe credit to Jojet Ortega

Ingredients

1 medium sized cucumber – sliced
1/4 cup of sliced red onions
2 lbs of raw deveined shrimp
1/2 cup Sicilian Lemon White Balsamic
1 medium sized fresh lemon
Salt
Pepper

Directions

Boil 1 quart of water in a medium size pot, add 1/2 cup of Sicilian Lemon Balsamic. Poach shrimp for 40-50 seconds and remove from water using a strainer. Roughly chop the shrimp and set aside allowing for the excess water to drain. In a separate bowl, mix cucumbers, onions, freshly squeezed juice from a lemon, salt and pepper to taste. Mix in your chopped shrimp, toss and refrigerate for at least 30 min. before serving.

Credit: Jojet Ortega

Recipe by Veronica Foods

Ingredients

1 lb. fresh ricotta
3/4 cup finely shredded Parmesan cheese
1 teaspoon finely grated lemon zest plus 3 tablespoons fresh lemon juice
1 garlic clove, finely grated
1/4 cup Cilantro & Roasted Onion infused Olive Oil
1/4 cup finely chopped mixed chives, parsley, mint, and tarragon.
Kosher salt
Pepper
Pepper flakes – optional
CA Organic Arbequina EVOO – drizzle on top
2 baguettes
3 tablespoons of Butter infused Olive Oil – for baguette

Directions

In a food processor, puree the ricotta, Parmesan cheese, lemon zest, lemon juice, garlic and the 1/4 cup of Cilantro & Roasted Onion infused olive oil until smooth. Scrape into a medium bowl, stir in the herbs and season generously with salt and pepper.
For baguettes (use oven or grill) – Brush the baguettes with Butter infused olive oil. Grill over moderately high heat, turning once, until lightly charred, 3 minutes.

Serve dip in bowl and top with pepper flakes. Add a drizzle of EVOO. Can be served with baguette, or grilled veggies.

Recipe by Veronica Foods

Ingredients

6 egg yolks
4 tablespoons sugar
1 pound mascarpone (at room temperature)
1 3/4 cups cooled, espresso
3 tablespoons Dark Chocolate Balsamic
24 ladyfingers
1/3 cup bittersweet chocolate shavings

Directions

Using an stand mixer with whisk attachment, beat egg yolks and sugar until thick, about 5 minutes. Add room temperature mascarpone to the egg yolks and beat until smooth. Add 1 tablespoon of espresso and one tablespoon of balsamic and mix until thoroughly combined. In a shallow bowl, mix the remaining espresso and Dark Chocolate Balsamic.

Briefly dip each ladyfinger into espresso mixture. Allowing the ladyfingers soak too long will cause them to fall apart. Place the ladyfingers on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom. Evenly spread 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.

Cover with plastic wrap and refrigerate for at least 2 hours or up to six. Before serving, sprinkle the top with chocolate shavings.