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Recipe by Veronica Foods

Ingredients

2 tablespoons Organic CA Arbequina EVOO
3 smashed garlic cloves
2 cups of sliced cremini or white mushrooms
Kosher salt and fresh pepper
10 oz of baby spinach
1 tablespoon of A-Premium White Balsamic

Directions

Heat EVOO in a large skillet over medium heat, add garlic and mushrooms season with salt and pepper. Cook stirring occasionally until mushrooms are tender. Add spinach, sprinkle additional salt and pepper to taste cook until spinach is wilted. Transfer to platter and drizzle with Balsamic Vinegar.

Recipe by Veronica Foods

Empanada Filling

1 cup zucchini finely diced
1/2 lb. assorted wild mushrooms, cleaned, and coarsely chopped
1 shallot minced
2 large cloves garlic, minced
3 tablespoons Wild Mushroom & Sage Olive Oil
1 large egg, beaten
1/4 cup bread crumbs
1/4 cup grated Pecorino Romano
freshly ground pepper to taste
sea salt to taste

Heat the olive oil in a large skillet over medium heat. Saute the shallot for two minutes until translucent. Add the garlic and saute for another minute. Add in the mushrooms and saute until all the moisture has evaporated and the mushrooms begin to caramelize. Add in the zucchini and saute for two minutes until most of the moisture is cooked off.

Add the mixture to a bowl, season with salt and pepper to taste and set aside to cool. Once the mixture is warm, add the beaten egg, cheese, and bread crumbs – stirring to combine. Set aside and proceed with making the empanada dough

Empanada Dough

2 cups all-purpose flour
1 pinch salt
1/2 cup Oro Bailen Picual Extra Virgin Olive Oil
5 tablespoons ice water
1 large egg, beaten

Combine the flour and salt in a mixing bowl. Slowly drizzle in the olive oil, mixing with a fork to form a crumbly mixture with pea sized lumps of flour.
Slowly drizzle in the ice cold water, mixing as it’s poured. Dump the mixture on to a large sheet of parchment paper, and with floured hands, begin to form the dough in to a large flat disk. Knead gently, incorporating any loose scraps. Place another sheet of parchment paper on top of the disk and roll the dough out to 1/8″ thick.

Empanada Assembly

Preheat the oven to 375 F.

Cut out circles approximately 4″ in diameter from the dough. Place a heaping tablespoon of filling on one side of each circle, being careful not to allow the filling to touch the edges of the dough. Moisten one edge of each side using beaten egg, and fold the other side of the dough over the filling to create a half moon shape. Firmly press down on the edges of dough to seal. Use a fluted pastry wheel or sharp knife to cut excess dough from the edges. You can also crimp the edges with the tines of a fork Line a baking sheet with parchment paper and place the empanadas on the sheet with a small amount of space between. Brush with beaten egg and bake for 20 minutes until golden brown. Serve warm, or at room temperature. You can also wrap them in paper and freeze for later!

Makes 10 empanadas

Recipe by Veronica Foods

Ingredients

6 wood skewers soaked in cold water for 30 minutes
1/2 cup Delizia Barrel Aged Red Wine Vinegar
1/2 cup reduced-sodium soy sauce
1/2 cup California Cuvee EVOO
2 ½ teaspoons dried parsley flakes
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
5 skinless, boneless chicken breasts, cut in cubes
1 red bell pepper cut into 1 inch pieces
2 small zucchini cut into 1 inch slices
1 red onion cut into 1 inch pieces (optional)
8 -10 Cremini or white mushrooms sliced in halves

Directions

Whisk vinegar, soy sauce, EVOO, parsley, basil, oregano, garlic powder, and black pepper together in a bowl and pour 1 cup of the marinade into a resealable plastic bag, add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours. Store the remainder ½ cup in a glass container (this you will use to brush onto meat and veggies when grilling).

Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade. Thread chicken, peppers, onions, zucchini and mushrooms onto skewers alternately. Grill kabobs on the preheated grill until chicken has no pink in the center, 4 to 6 minutes per side (total time about 15 min.). Brush marinade onto veggies and chicken every time you turn kabobs on grill.

Recipe by Veronica Foods

Ingredients

1/3 cup soy sauce
1/4 cup Denissimo Dark Balsamic
1/4 cup honey
1/3 cup Blackberry Ginger Balsamic
1-2 Tbsp. sesame oil
1-2-more pieces ginger root, crushed
3 cloves garlic, crushed
3 Tablespoons Baklouti Olive Oil
Scallions for garnish

Directions

4 pounds chicken drumsticks, wings, or cut up whole chicken

Combine all the ingredients above except the scallions in a blender or food processor and process until smooth. Reserve a few tablespoons of marinade. Pour over the chicken and refrigerate for a minimum of 2 hours or overnight.

Preheat oven to 400 degrees F. (or prepare a grill for indirect cooking) Line a large sheet pan with foil and top with a wire rack. Bake chicken until cooked through and skin is crispy about 45-50 minutes. About 20 minutes through the process, turn the chicken pieces so that they crisp up evenly. Brush with additional reserved sauce as they come out of the oven and sprinkle with sliced scallions.

Serve with rice, grain or starch of your choice.

Recipe by Veronica Foods

Ingredients

1 small sprig mint
2 slices of lime
4-6 fresh raspberries
2 tablespoons Wild Cascadian Raspberry White Balsamic
2 fluid ounces rum (4 tablespoons)
2 fluid ounces club soda (4 tablespoons)

Directions

Muddle mint leaves, lime, raspberries, and balsamic together in a shaker. Fill the shaker with ice and add the rum; cover and shake until chilled. Pour entire contents of shaker into a Collins glass and top with club soda. Garnish with raspberry and mint.

Serves 1

Recipe by Veronica Foods

Ingredients

1/2 cup brown sugar
1 1/2 cups ketchup
1/4 cup molasses
1 cup Neapolitan Herb Balsamic Vinegar
2 tablespoon Worcestershire sauce
2 tablespoons dry mustard
2 tablespoons Baklouti Olive Oil
1 small white or yellow onion, minced
2 teaspoons granulated garlic
2 teaspoons smoked paprika (mild or spicy)
2 teaspoons cayenne (optional for lover’s of heat)
2 teaspoons kosher salt
Fresh ground pepper to taste

Directions

Heat the Baklouti Olive Oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add ketchup, Worcestershire, molasses, brown sugar, balsamic vinegar, mustard, granulated garlic, smoked paprika, black pepper, cayenne pepper and stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 30 minutes, stirring frequently.

Transfer sauce to the jar of a blender and blend until smooth. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month. This is great on everything – chicken, ribs, burgers, shoes. You can literally put it on anything, and I encourage you to do so.

Makes approximately 3 cups

Recipe by Veronica Foods

Ingredients

3 1/4 cups all-purpose flour
1/2 cup Lemon Infused Olive Oil
3 large eggs, beaten
1 cup granulated sugar
1 teaspoon almond extract
1 cup blanched slivered almonds
1 cup dried cherries
1 tablespoon baking powder
1/2 teaspoon salt

Directions

Preheat the oven to 350 F. Line two baking sheets with parchment paper. In a large bowl whisk together the olive oil, eggs, sugar, and almond extract. In another bowl, whisk together the flour, baking powder, cherries, almonds, and salt. Add the dry ingredients in to the wet ingredients and knead until no spots of dry flour remain. (The dough will be very stiff, and is typically best mixed by hand unless you have a very powerful mixer.)

Portion the dough into two equal parts, and then shape each in to a long rectangle approximately 1/2″ thick, by 4″ wide, by 12″ long.

Bake each sheet in the center of the preheated oven for approximately 25 minutes until the log is just tuning golden brown. Remove from the oven, allow to cool slightly, and using the sharpest knife in your possession, slice the log into cookies 1″ long cookies – for approximately 12 cookies per log.

Return the cookies to the oven, cut side up to bake again until golden brown and crisp for 10-15 minutes.

Recipe by Veronica Foods

Ingredients

1 cup all-purpose flour plus extra for your work surface
A pinch of salt
3 tablespoon sugar divided
6 tablespoons unsalted butter
3 tablespoons iced water
2 packs fresh blackberries-12oz pks
1 small-medium sized pear. cut roughly into small cubes
2 teaspoon Cranberry Pear Balsamic
3 tablespoons milk
– serve with whip cream or vanilla ice cream

Directions

Preheat your oven to 425 degrees F. Place the flour, salt and 1 tablespoons sugar into a bowl, add the butter, cut into small pieces. Break the butter up in the flour with your fingers until it’s like the size of small peas. Add the iced water and gently mix until it all comes together. Place the dough in a zip lock bag and keep in the fridge for at least 30 minutes to relax.

In a bowl, add the blackberries, diced pear, 1 tablespoon sugar and Cranberry Pear Balsamic and toss until the blackberries and pears are coated. Roll the dough out into a circle about 10 inches wide in diameter. Transfer the pastry carefully to a large baking tray with a piece of parchment paper. Place the blackberry pear mixture in a pile in the center of the pastry leaving a 2-inch border. Fold the border in towards the fruit creating a break wall to stop the filling from coming out. Using a pastry brush, glaze the pastry with some of the milk and sprinkle with the remaining tablespoon of sugar.

Bake in the oven for 20 minutes at 425 degrees F. then reduce the heat to 375 degrees F. Bake for an additional 40-45 minutes or until the galette crust is golden and the fruit is slightly bubbling. Let cool for 10 minutes before slicing.

Recipe by Veronica Foods

Ingredients

8 oz. good quality whole milk ricotta / or your choice of cheese
A large ripe peach, sliced
1/4 cup fresh torn basil leaves
2 tablespoons Peach White Balsamic
2 tablespoons Oro Bailen Picual
salt & pepper to taste

Directions

Arrange the sliced peaches on a platter sandwiching one tablespoon of ricotta, and basil between the slices. Whisk the olive oil with the white balsamic vinegar and drizzle the peaches and ricotta with the dressing. Season with salt and pepper.

Recipe by Veronica Foods

Ingredients

4-6 lamb chops
1 tablespoon Italian Nocellara EVOO
2 garlic cloves
2 tablespoons honey
2 tablespoons Ripe Peach White Balsamic
3 tablespoons soy sauce
3 tablespoons chicken stock
1/4 teaspoon Sesame Oil
salt and pepper to taste

Directions

Season the lamb chops on both sides with salt and pepper. Sear the lamb chops on all sides in a hot skillet with the Italian Nocellara EVOO medium-high heat. Remove the lamb chops from the skillet and set aside. Add the fresh minced garlic to the skillet and cook until fragrant. Lower the heat to low. Add the honey, soy sauce, Ripe Peach White Balsamic, sesame oil, and chicken stock. Let the sauce come up to a rapid boil and then add the lamb chops. Cook the lamb chops to your desired temperature.