Archives: Recipes

Recipe by Veronica Foods

* Special equipment needed: ice cream maker

Ingredients

2 cups full fat, thick yogurt
1 1/2 cups thawed mango puree (or fruit puree of choice)
1 cup heavy cream
2 tablespoons powdered milk
1 cup sugar
1/2 teaspoon salt
1/4 cup Lime Olive Oil
2 Tablespoons Key Lime White Balsamic

Directions

In a large mixing bowl, whisk all ingredients together until sugar completely dissolves. Churn mixture according to manufacturer’s instructions. Serve right away as soft serve or transfer to an airtight container and harden in freezer for 4 to 5 hours. (Freezing in several smaller containers will greatly reduce hardening time.)

Recipe by Veronica Foods

Ingredients

1 cup of Melgarejo Hojiblanca EVOO
½ cup Herbes de Provence Infused Olive Oil
2 pounds large Yukon Gold potatoes, cut into ¼-inch pieces
1 onion, chopped
2½ teaspoons kosher salt
8 large eggs, beaten
Parsley for garnish

Directions

Heat both oils in a large ovenproof skillet over medium heat. Add potatoes and salt. Cook potatoes in oil until tender but not browned 20-25 min. Remove potatoes from the oil and set aside. Using the same oil cook the chopped onion until translucent, remove from skillet and transfer to container with potatoes. Add eggs and stir gently to combine; do not break up potatoes. Strain oil into a glass measuring cup; wipe out skillet.

Heat 3 Tbsp. of reserved oil from measuring cup in skillet over medium-high heat. Add egg-potato mixture and cook, stirring constantly but gently to keep potatoes intact, until eggs begin to set (eggs will look scrambled), about 2 minutes. Spread mixture in an even layer; reduce heat to medium-low. Preheat broiler to high.

Cook tortilla, shaking pan occasionally to prevent it from sticking, until eggs are nearly cooked through, about 12 minutes. Transfer skillet to oven and broil until top of tortilla is just cooked, about 2 minutes. Remove from oven. Invert a large plate over skillet. Using oven mitts (skillet and potatoes will be very hot; use caution), hold plate firmly over skillet and flip, releasing tortilla onto plate. Let sit at room temperature for at least 20 minutes and up to 2 hours before serving.

Recipe by Veronica Foods

Ingredients

4 Thinly Sliced Chicken Breasts
1 teaspoon Salt
3/4 teaspoon Pepper
1/2 cup Flour
2 Tablespoons Butter Infused Olive Oil
2 Tablespoons Tuscan Herb Infused Olive Oil
½ onion – chopped
3/4 cup Chicken Broth
2 Tablespoons Lemon Juice
1 Lemon – sliced
2 garlic cloves, minced
1/4 cup Heavy Cream
garnish with diced fresh parsley

Directions

Sprinkle chicken breast with salt and pepper. Place flour in shallow bowl and dredge (cover) chicken in flour, making sure to evenly coat both sides of chicken.

Heat butter infused oil and Tuscan Herb oil in a skillet over medium-high heat. Add chicken and cook for approximately 4-5 minutes per side, or until it is golden brown and cooked through. Remove chicken from heat and place on a plate. Sautee onion until translucent and stir in chicken broth, lemon juice, lemon zest, and garlic. Cook for 5 minutes, until it starts to thicken. Add heavy cream and continue to cook for 1-2 minutes.
Taste sauce and add salt to taste.

Place chicken breast back into pan and coat with sauce. Cook until heated through. Sprinkle with Italian parsley.

Recipe by Veronica Foods

Ingredients

1 -1/2 pounds fresh beets
8 oz. fresh goat cheese
6 cups baby arugula or mixed greens
1 cup whole pecans, toasted
1/4 cup + 2 tablespoons White A-Premium balsamic vinegar
1 tablespoon good quality grainy mustard
fresh ground pepper to taste
1/3 cup + 2 tablespoons of Organic Chetoui EVOO

Directions

Preheat the oven to 400. Trim the beets and wrap in one foil packet drizzled with a tablespoon of water. Roast for 1 hour or until tender when pierced through with a knife. Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels. Cut the peeled beets in to 1″ pieces and toss with 2 tablespoons of white balsamic whisked together with 2 tablespoons of olive oil, and set aside.

In a medium size bowl, whisk the remaining white balsamic with the grainy mustard until well combined. Slowly drizzle in your olive oil of choice, whisking constantly until the mixture is thickened or emulsified. Add freshly ground pepper and sea salt to taste. Arrange the greens in a bowl or on a platter and dress with the white balsamic vinaigrette. Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese, and toasted pecans

Recipe by Veronica Foods

Ingredients

2 pounds beef round steak, cut into very thin strips across the grain
1/4 cup soy sauce
3 Tablespoons Traditional Balsamic
2 Tablespoons natural liquid smoke
2 Teaspoons salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon hot red chili flakes (optional)

Directions

Place beef strips in the bottom of a large bowl and add soy sauce, balsamic, liquid smoke, salt, pepper, garlic powder, onion powder, and red chili flakes (if using).Mix to assure the meat is evenly coated and cover and marinate in the refrigerator for 8 hours or overnight.

Remove meat from bowl and arrange the meat strips on the tray of a dehydrator and dry at your dehydrator’s highest setting until done to your liking, at least 4 hours. Store in an airtight container or resealable bags.

Recipe by Veronica Foods

Brownie
1/2 cup of CA Organic Arbequina EVOO
1 cup white sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup unsweetened high quality cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9 inch baking pan.
In a medium bowl, mix the olive oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan.
Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.

Ganache
9 ounces best quality bittersweet chocolate, chopped
1 cup heavy cream
2 tablespoons Tangerine Balsamic Vinegar
2″ long strip of tangerine zest
a pinch of kosher salt – optional

Place the chocolate into a medium bowl. Heat the cream, salt, and tangerine zest in a small saucepan over medium heat. Bring just to a bare simmer, watching very carefully because if it boils for a few seconds, it will boil out of the pot and scorch. When the cream has come to a simmer, remove the zest, pour over the chopped chocolate, and whisk until smooth. Stir in the Tangerine balsamic. Allow the ganache to cool, looking for a spreadable consistency before frosting the brownies. Start at the center of the brownies and work outward.

Recipe by Veronica Foods

Directions

1 lb. dark chocolate chips or whole bars chopped coarsely
1 cup heavy cream
1/2 cup milk
2 Tbs. Blood Orange Fused Olive Oil
1 Tbs. Fresh Orange Zest
1 teaspoon vanilla extract
Pinch kosher salt
2 tablespoons Tangerine Dark Balsamic or Traditional Balsamic
Cookies, Fruit, marshmallows, or pound cake, for serving

Ingredients

Special equipment: 6-quart slow cooker

Heat a 6-quart slow cooker with insert on high until hot. Combine the chocolate, cream, milk, vanilla and salt and olive oil in the hot insert. Cover and cook on high for 30 minutes, then whisk the ingredients together and set on low. Whisk in the balsamic just before serving.

Recipe by Veronica Foods

Ingredients

3 cups unbleached organic flour
2 cups granulated cane sugar
1 teaspoon salt
2 teaspoons baking powder
2 finely grated orange peel
1 cup Blood Orange (fused) Agrumato Olive Oil
2 large room temperature eggs, whisked
2 tablespoons fresh squeezed orange juice
Powdered sugar for garnish

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, orange agrumato oil, orange juice, 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 spots remain.

Pipe the cookie dough using a pastry bag fitted with a star shaped pastry, portioning approximately two teaspoons of dough per cookie, onto a parchment lined cookie sheet pan. Alternatively, use two spoons to drop batter onto the cookie sheet.

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 golden brown exterior. Remove the cookies to a rack to cool. Repeat with the remainder of the dough. When fully cooled, dust with powdered sugar.

Yields about 48 cookies

Recipe by Veronica Foods

Ingredients

½ tablespoon of Melgarejo Hojiblanca EVOO
1 ½ lbs. of trimmed green beans
Kosher Salt
1 teaspoon of Honey Ginger Balsamic Vinegar
3 tablespoons of soy sauce
3 tablespoons of tahini
2 tablespoon of honey
1 tablespoon of Toasted Sesame Oil
2 minced garlic cloves

Directions

Heat EVOO in a large saucepan over medium heat, add the green beans, Honey Ginger Balsamic Vinegar, and sauté until tender – 5-6 min. Season lightly with salt to taste and remove from heat. In a bowl, combine the soy sauce, tahini, honey, Toasted Sesame Oil, and garlic and mix thoroughly. Drizzle over the green beans and lightly toss to combine.

Recipe by Veronica Foods

Ingredients

2 Tablespoons Tuscan Herb Infused Olive Oil – extra for drizzle
2 Tablespoons of Portuguese Chiquitita EVOO
½ cup of water
2 sliced garlic cloves
1 medium escarole (or kale) hand torn
¼ cup of dry white wine
1 – 15oz can of cannellini beans
Kosher salt
½ teaspoon finely chopped rosemary
Fresh lemon juice from ½ small lemon.
Crackers for serving
Veggies for serving

Directions

Combine Tuscan Herb Infused Olive Oil and the Portuguese Chiquitita, heat in a large sauté pan over low heat, add the garlic, and cook until just starting to soften (about 1 min). Increase heat to medium and add escarole (or kale) and cook until wilted. Stir in the white wine, ½ of water, cannellini beans and a pinch of salt. Bring to a boil, stirring occasionally. Stir in rosemary and cook until most of the liquid is reduced. Remove from heat and cool for 10-15 min. Using a food processor (or blender) – blend until smooth – consistency should be similar to spinach dip. Place dip in in a bowl and refrigerate for at least 2 hrs. When serving – season dip with lemon juice salt to taste and drizzle some Tuscan Herb Infused Olive Oil. Serve with crackers or veggies to dip.