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Recipe by Veronica Foods

Chocolate Cake
1/2 cup cocoa powder
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/4 tsp. salt
1 tsp. baking soda
1 Tbs. Tangerine Dark Balsamic Vinegar
2 large eggs beaten with enough cold water to equal one cup
1/2 cup Blood Orange Fused Olive Oil + more for greasing pans

Preheat the oven to 350ºF. Lightly grease two 9-inch cake pans, one muffin pan, or one 13×9-inch pan with Blood Orange Agrumato. Mix together all the dry ingredients in a large bowl. Thoroughly mix together the liquid ingredients in a separate large bowl until smooth. Add the dry ingredients in to the wet and mix using a hand or stand mixer on low. Pour the mixture into the prepared pans.

Bake for 30 minutes (cupcakes will take about 15 min.) or until a cake skewer inserted in the center of the cake comes out clean. Make sure to not over-bake the cake. It should spring back when lightly touched, and a cake skewer inserted in the middle of the cake should come out clean. Cool for 20-25 minutes before removing the cakes from the pans to cool completely. Apply ganache when cool.

Blood Orange Ganache
8 ounces semisweet chocolate chips or chunks
1/2 cup heavy cream
1 Tbs. Blood Orange Fused Olive Oil
1 pinch of sea salt

Place the chocolate chips in a heat-proof bowl. Heat the Cream in a sauce pan over medium heat until just about simmering. Pour the cream over the chocolate and allow to sit for five minutes. Gently whisk the chocolate and cream until smooth, consistent, and free from any lumps.

Add in the blood orange agrumato olive oil to the chocolate and whisk to thoroughly incorporate. Allow to cool until it reaches a spreadable consistency. Gently spread the slightly cooled ganache over the completely cooled cake. Serve with lightly sweetened whipped cream and a tangerine segment as garnish, if desired.

Recipe from Veronica Foods

Ingredients

2 tablespoons soy sauce (Tamari if possible)
1 teaspoon Serrano Honey Vinegar
1 teaspoon Japanese Roasted Sesame oil
1 teaspoon black sesame seeds, plus more for garnish
1 pound sushi-grade ahi tuna or sushi-grade wild salmon, 1″ cubes
2-3 scallions, thinly sliced

Salad
6 cups organic mixed spring greens
1 medium English cucumber cut into 1′” dice
1 large avocado

Spicy Baklouti Miso Dressing
1 rounded tablespoon yellow miso
2 tablespoons honey ginger white balsamic
2 tablespoon Baklouti Olive Oil
1 tablespoon Garlic Olive Oil
1 teaspoon dark sesame oil
2 tablespoons plain yogurt

For serving
4 cups cooked quinoa cooled to room temperature
Pickled ginger, optional
4 small squares of roasted dried seaweed snacks (nori) cut up for garnish, optional

Prepare 4 cups cooked quinoa set aside and allow to fully cool to room temperature.
Prepare the tuna marinade by placing all marinade ingredients into a medium bowl and whisking. Add cut up tuna and toss to coat. Refrigerate tuna while preparing the rest of the recipe or up to 20 minutes.

Make the Miso Dressing by adding all dressing ingredients to the bowl of a blender or food processor. Process on high until the mixture is fully blended and creamy. Set aside.
Just before serving, in a large bowl toss 6 cups of mixed greens with 4-6 tablespoons of miso dressing. Compose the bowl by adding 1 cup of cooked quinoa to the bottom of each bowl. Add a mound of dressed mixed greens to the top of the quinoa. Divide the cut up avocado and cucumber to each salad. Place equal portions of the tuna on top of the greens. Place cut up nori strips atop salads and serve immediately.

Recipe by Veronica Foods

Ingredients

1 tablespoon of Italian Biancolilla EVOO
1 tablespoon of Lemon Fused Olive Oil
4 – 10 oz whole cleaned trout bodies
Grated zest and juice of one lemon
Kosher salt and ground pepper
4 cups of baby arugula
4 thinly sliced radishes
1 large stalk of celery – sliced
1 – 10 oz jar of artichoke hearts chopped
½ cup of fresh parsley
2 tablespoons of chopped fresh chives
½ cup of croutons

Directions

Position racks of oven to middle and third row, preheat to 450 degrees F. Brush 2 baking sheets with the Italian Biancolilla EVOO. Pat fish dry with a paper towel and transfer to the baking sheets – skin down. Drizzle with Lemon Fused Olive Oil and season with salt and pepper. Roast, switching the pans halfway – bake until fish is cooked through and flaky (about 10 minutes). Meanwhile, combine the arugula, radishes, celery, hearts of artichoke and parsley in a large bowl. Add the lemon zest and the lemon juice; season with salt and pepper and toss to coat. Top fish with salad and dress with chives and croutons.

Recipe from Veronica Foods

Ingredients

12 oz of Penne pasta or pasta of your choice
2 tablespoons of Organic California Arbequina EVOO, plus more for drizzling
3 chopped garlic cloves
1 onion sliced
2 red bell peppers
1 -28 oz can of whole peeled of crushed tomatoes
2 cups of sliced mushrooms
½ cup of chopped fresh basil
1/4 cup of grated Parmesan cheese for topping

Directions

Bring a large pot of salted water to boil, add pasta and cook as the label indicates. Reserve ½ cup of cooking water – then drain. Meanwhile heat the EVOO in a large Dutch oven or pot over med-high heat, add garlic and cook – stirring occasionally until golden (about 30 seconds). Then add onions, bell peppers, mushrooms and ½ teaspoon of salt. Cook until softened 3-4 min, add tomatoes, and continue cooking for another 5 min. Add basil, pasta and the reserved cooking water to the sauce. Cook stirring occasionally until warm. Drizzle each serving with EVOO and top with basil and Parmesan cheese.

Recipe by Veronica Foods

Ingredients

1 tablespoon of Melgarejo Hojiblanca EVOO
½ teaspoon of mustard seeds
6 fresh curry leaves
½ cup of salted roasted peanuts
¼ cup of dried split chickpeas
1 lb of green beans, trimmed and cut into 2 inch pieces
Juice from 2 limes
1 tablespoon of Cayenne Fused Olive Oil
2 tablespoons of fresh chopped cilantro
Kosher Salt
½ cup of grated coconut

Directions

Heat EVOO in a large saucepan over medium heat, add the mustard seeds, curry leaves, peanuts and chickpeas. When the mustard seeds start to crackle and toast, add the green beans and sauté until they are almost tender about 4 min. Add the lime juice, Cayenne Fused Olive Oil, cilantro and a pinch of salt, cook for about a minute. Add the coconut and stir in until it is completely mixed with the green beans. Discard the curry leaves. Serve hot.

Recipe by Veronica Foods

Ingredients

For the chicken
1 ½ lbs. of skinless, boneless chicken thighs
1 teaspoon of Baklouti Fused Olive Oil
Kosher salt and ground pepper
2 tablespoons of Golden Pineapple White Balsamic Vinegar
1 small chopped red onion
1 minced garlic clove
½ cup of crushed pineapple chunks (canned or fresh)
2 tablespoons of yellow mustard

For Slaw
1 -14oz bag of shredded coleslaw mix
Kosher Salt and ground pepper
1 thinly sliced scallion
¼ cup of chopped cilantro
1/3 cup of mayonnaise
2 tablespoons of Serrano Honey Vinegar

Directions

Chicken: Season chicken with Kosher salt and pepper, boil in pot of hot water until chicken is tender. Transfer to a bowl and let cool, once cool shred. Warm a large skillet to med-high, add Baklouti Fused Olive Oil, sauté red onion, garlic, pineapple chunks, cook until it becomes a thick sauce add chicken, mustard and Golden Pineapple White Balsamic Vinegar continue to sauté until sauce is distributed evenly on chicken and is reduced. Meanwhile, to make the slaw; put the slaw mix in a bowl and add scallions, cilantro, mayonnaise and Serrano Honey Vinegar and toss to coat. To serve divide chicken among buns and top with some slaw.

Recipe by Veronica Foods

Ingredients

6 Slices of bacon
4 Large eggs
¼ cup of Portuguese Chiquitita EVOO
¼ cup of Barreled Aged Red Wine Vinegar
Kosher salt and pepper
3 romaine lettuce hearts, trimmed and chopped
A few stems of dill
1 avocado
1 cup of shredded rotisserie chicken
¾ cup crumbled feta cheese (or bleu cheese)
1 pint of cherry tomatoes cut in halves
2 cups crushed pita chips

Directions

Cook bacon in small skillet until crisp, set aside on plate with paper towel to drain. Crumble once cooled. In a pot with water boil water and add eggs. Remove 2 of the eggs after 4 minutes and put in a bowl of ice water. Keep the remaining 2 eggs until hard boiled about 6 more minutes, set aside. You will use the 2 eggs you placed in ice to make a dressing; Remove eggs from ice and peel, then transfer to a blender, add the Chiquitita EVOO, Red Wine Vinegar, dill, ½ teaspoon salt and a little pepper, puree until smooth. To make salad, put romaine in a large serving bowl and drizzle with dressing. Peel and slice hard-boiled eggs. Add chicken, feta, avocados, eggs, tomatoes, and bacon. Toss before serving. Top with pita chips and dill.

Recipe from Veronica Foods

Ingredients

3 Tablespoons of Butter Infused Olive Oil
2 Tablespoons of Cilantro & Roasted Onion Infused Olive Oil
1 medium zucchini cut long ways in quarters
1 medium yellow squash cut long ways in quarters
3 fresh corn with husk
1/3 cup feta cheese, crumbled
1 Tbsp fresh chives, minced
small handful, fresh basil, roughly chopped
Kosher salt and freshly-ground black pepper, to taste
1 Roma Tomato – diced in medium pieces
A few stems of fresh cilantro
Juice from 1 fresh lime

Directions

Brush Butter Infused Olive Oil onto zucchini, yellow squash, sprinkle with Kosher salt. Grill on medium heat until tender but not musty. Set aside. Place corn on the grill with husk, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks, put back on the grill for 2 minutes. Chop zucchini and yellow squash to medium small pieces. Cut corn off the cob. Toss in bowl, feta cheese, fresh basil, diced tomato, fresh lime juice, drizzle Cilantro & Roasted Onion Infused Olive Oil, garnish with cilantro and serve.

Recipe from Veronica Foods

Ingredients

¾ cup of dark rum
3 tablespoons of fresh lime juice
3 tablespoons of soy sauce
3 tablespoons of Fig Balsamic Vinegar
5 large minced garlic cloves
3 chopped scallions
2 tablespoons of Baklouti Green Chili Olive Oil
2 tablespoons of minced fresh ginger
1 ½ teaspoon of ground all spice
Kosher salt and fresh pepper
12 jumbo chicken wings

Directions

Marinade: Combine the rum, lime juice, soy sauce, Fig Balsamic Vinegar, garlic, scallions, Baklouti Olive Oil, ginger, all spice, 2 tablespoons of Kosher salt and ½ teaspoon of black pepper in a small bowl.

Place wings in a resealable bag and add marinade. Close airtight and refrigerate for at least 4 hours (or overnight). Drain wings reserving the marinade. Heat and bring to marinade to a boil in a small saucepan, cook until reduced (about 5-7 min).

Meanwhile, prepare grill – cook wings under medium heat on grill (or baked in the oven). Remove wings once cooked and toss in reduced marinade, place wings on the grill again until the sauce is caramelized (3-4 min). Top with chopped scallions and serve.

Recipe from Veronica Foods

Ingredients

6 Andouille sausages – cut into 1 inch pieces
1 large yellow bell pepper sliced into strips
1 large red bell pepper sliced into stirps
4 celery stalks cut into strips
1 small red onion – sliced
8 smashed garlic cloves
¼ cup of Koroneiki EVOO
¼ cup of Herbes de Provence Infused Olive Oil
Kosher Salt
2 springs of fresh thyme
½ cup of amber beer
Chopped parsley for garnish
Pepper flakes (optional for spice)
Foil

Directions

Preheat grill to medium heat. Tear off 4 large sheets of foil. Divide the sausage among the foil sheets and evenly top with bell pepper and celery, red onion and garlic (pepper flakes/optional). Drizzle the EVOO and the Infused Olive Oil and season with salt and pepper. Add 2 thyme sprigs to each and drizzle with beer. Bring two opposite ends of the foil together and fold twice to seal. Fold the other sides and seal, leaving room for heat to circulate. Grill the foil packets, rotating halfway through, until the sausages are charred, and the peppers are crisp-tender (about 20 min) carefully open the packets and sprinkle with parsley.