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Recipe from Veronica Foods

4 zucchini, quartered lengthwise
1/2 cup freshly grated Parmesan
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
5 tablespoons Tuscan Herb Infused Olive Oil
2 tablespoon chopped fresh parsley leaves

Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.

Toss zucchini in Tuscan Herb Fused Olive Oil in a bowl – set aside. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.

Place zucchini onto prepared baking sheet, sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.Serve immediately, garnished with parsley, if desired.

Recipe from Veronica Foods

CAKES
1-1/2 cups cake flour
1/2 cup almond meal
1 cup granulated sugar
zest of 1 lemon
1 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup of Lemon Fused Olive Oil
1/2 cup milk
1 egg large
1/2 teaspoon almond extract

GLAZE FOR CAKES
1/2 cup Lemon Juice
1 1/4 cup Powdered Sugar

TO MAKE THE OLIVE OIL CAKE
Preheat the oven to 350 degrees F and mist a 5-cup mini-bundt pan with non-stick spray.

Place the flour, almond meal, sugar, lemon zest, baking powder, and salt in a large bowl and whisk to combine.

Place the Lemon Fused Olive Oil, milk, egg, and almond extract in a smaller bowl, and whisk to combine.

Pour the batter into the prepared cake pan and bake for 18 to 22 minutes, or until a toothpick inserted into the thickest part of a cake comes out clean.
Cool in the pan for 20 minutes, then turn the cakes out onto a wire rack to cool completely.

To make the glaze – combine powdered sugar and lemon juice in a pan. Bring it to a boil. Add a pinch of salt and cook until thick. Remove from flame and drizzle the glaze over the minis.

Recipe from Veronica Foods

Ingredients

1/3 cup of Butter Infused Olive Oil
2 cloves garlic, crushed
1 tablespoon freshly chopped parsley
5-6 large Portobello Mushrooms, stems removed, washed and dried thoroughly with a paper towel
5-6 fresh mozzarella cheese balls-sliced thinly
1 cup grape, (or cherry) tomatoes-sliced thinly
fresh basil, shredded to garnish
1/4 cup Blackberry-Ginger Dark Balsamic Vinegar

Directions

Preheat oven to grill/broil settings on high heat.

Combine and sauté Infused Butter Olive Oil, parsley and garlic together in a small saucepan. Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray. Flip and brush any remaining garlic over the insides of each cap. Fill each mushroom with the mozzarella slices and tomatoes, and grill/broil until cheese has melted and golden in color (about 8 minutes).

To serve, top with the basil, drizzle with the balsamic and sprinkle with salt to taste.

Recipe from Veronica Foods

Ingredients

2 large green tomatoes
1/3 cup of all-purpose flour
½ teaspoon Kosher salt
2 eggs
1 tablespoon – whole milk
1 ½ cups of panko
½ cup of Tuscan Herb Infused Olive Oil
2 tablespoons of Baklouti Fused Olive Oil

Directions

Slice the green tomatoes ½ inches thick. Whisk flour and salt together in a bowl. In a separate (second) bowl whisk the 2 eggs and milk. In a third bowl add the panko. Mix Tuscan Herb and Baklouti Olive Oil in a frying pan and turn heat to medium-high. Dredge each tomato slice in 1. Flour, 2. Egg mixture, 3. Panko. Fry, turning until golden 3-4 minutes. Serve with Ranch or your choice of dip.

Recipe from Veronica Foods

Ingredients

For pesto
½ cup of walnut halves
1/3 cup of CA Organic Arbequina EVOO
3 tablespoons of Garlic Infused Olive Oil
Zest of 1 lemon
Juice from 1 lemon
5 scallions, thinly sliced
1 cup of fresh basil
1 cup of fresh parsley
Kosher salt

2 lbs of peeled and deveined large shrimp

Directions

Preheat a grill to high. Soak your wooden skewers in water for at least 30 minutes. Make the pesto – pulse walnuts, lemon zest, lemon juice, EVOO, garlic olive oil, and a pinch of salt in a food processor until the walnuts are in small pieces. Pulse in the scallions, basil, parsley until fairly smooth – with machine on, drizzle in 2-3 tablespoons of cold water to loosen. Transfer to bowl and season with salt.

Making the shrimp – Thread the shrimp onto the pre-soaked skewers, brush with pesto sauce making sure that you season both sides. Grill until shrimp is cooked (you can brush more sauce as it is grilling).

Serve over mixed greens or rice.

Recipe from Veronica Foods

Ingredients

For Dressing
1/3 cup of Italian Biancolilla EVOO, plus a little more for drizzling
2 teaspoons of dijion mustard
1 teaspoon of honey
1 grated garlic clove
Grated zest from 1 lemon
Lemon juice from 1 lemon

For Pasta
Kosher salt
12 oz of bowtie pasta
4 ounces of asparagus
10 oz of frozen peas – thawed
1 chopped yellow bell pepper
1 pint of grape tomatoes cut into halves
1 minced shallot
½ cup of fresh chopped dill
Ricotta salata cheese for garnish

Directions

In a large pot boil water with salt, add pasta. Add asparagus 2 minutes before pasta is done. Drain the pasta and asparagus in cold running water. Toss the pasta and asparagus with the peas, peppers, tomatoes, shallot and dill. Set aside. In a small bowl whisk together EVOO, mustard, honey, garlic, lemon zest and lemon juice. Season with salt and pepper. Pour dressing over the pasta salad, tossing to coat. Let the salad sit for a few minutes so that it soaks up all the flavor. Serve in bowls – shave some ricotta salata cheese and drizzle a little EVOO.

Recipe from Veronica Foods

Ingredients

6 egg whites
2 cups white sugar
1 cup of Orange fused Olive Oil
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
¾ teaspoon ground cinnamon
¾ teaspoon ground cloves
1 cup buttermilk
1 cup chopped cranberries

Directions

Preheat oven to 350 degrees F (175 degrees C). Spray a 9 inch Bundt pan with cooking spray, and dust with flour.

In a bowl, beat the egg whites until stiff. Beat in the sugar until fluffy. Mix in the Orange Fused Olive Oil.

In a separate bowl, mix the flour, baking soda, salt, cinnamon, and cloves. Alternately mix the egg white mixture and the buttermilk into the flour mixture until smooth. Fold in the cranberries. Transfer the mixture to the prepared Bundt pan.

Bake 1 hour in the preheated oven, until a knife inserted in the cake comes out clean.

Recipe from Veronica Foods

Ingredients

2 tablespoons of low-sodium soy sauce
2 teaspoons of sugar
4 scallions, thinly sliced (white and green parts separate)
2 finely grated cloves of garlic
1 teaspoon Japanese Toasted Sesame Oil
12 oz of skirt steak, thinly sliced.
4 teaspoons of Portuguese Chiquitita EVOO
3 cups of brown rice
4 cups of baby spinach
1 cup of bean sprouts
4 large eggs
Kosher salt and ground pepper

Directions

Combine soy sauce, sugar, scallion whites, garlic and Japanese Toasted Sesame Oil in a large bowl; add steak and marinate for 10-15 minutes.
Cook 3 cups of brown rice – set aside.

Preheat a large skillet over high heat, add the steak and marinade and season lightly with salt and pepper. Cook until steak starts browning around the edges and cooked through. Remove to a bowl.

Heat 2 teaspoons of EVOO in a skillet, add cooked rice, season with 1/2 teaspoon salt and fry, stirring occasionally, until slightly crispy, about 3 minutes. Stir in spinach until just wilted. Add the steak and any juices from the bowl; heat through. Remove from the heat and stir in the bean sprouts; season with salt and pepper – divide among bowls.

Wipe down the skillet and return it to high heat, add 2 teaspoons of EVOO. Crack in the eggs, season with salt and cook until the whites are set but the yolk is still runny – about 3 min. Top rice bowl with egg and scallion greens. (Optional – drizzle with Sriracha for a kick).

Ingredients

12oz of linguine
1 1/2 pounds of ripe roma tomatoes
1/2 of onion – chopped
1/4 cup of Oro Bailen Picual EVOO
3 tablespoons of Herbes de Provence infused Olive Oil
2-3 minced garlic cloves
1/4 cup fresh oregano (chopped)
1 lb of de-veined medium shrimp
Kosher Salt
Fresh ground pepper
Fresh parsley for garnish

Directions

Bring a large pot of water to boil (with salt), add pasta and cook until al dente; drain and return to the pot. Cut tomatoes into cubes/chunks, set about 1 cup of tomato chunks aside. Blend the remainder of the tomatoes, 1/4 cup of EVOO, garlic, oregano, 3/4 teaspoon of salt, pepper in the blender (do not over blend keep sauce chunky). Set aside.
In a large skillet or sauce pan add 1 teaspoon of EVOO add chopped onions and cook until translucent, add blended tomato sauce and fresh tomato chunks and let simmer for a minute, remove from heat and add pasta and toss to combine.

Heat a large skillet over med-high heat. Season shrimp with salt and pepper. Add 2 tablespoon of Herbes de Provence infused Olive Oil add shrimp, cook until cooked through (2-3 min). Add shrimp to the pasta, tossing to combine.
Drizzle with the remainder Herbes de Provence infused Olive Oil, garnish with fresh parsley and serve.

Recipe from Veronica Foods

Ingredients

4 cups of fresh or frozen cherries
1 cinnamon stick
3/4 cup of sugar
2 tablespoons of cornstarch
2 cups of dry red wine
4 teaspoons of Dark Chocolate Balsamic Vinegar
Vanilla or Vanilla Bean Ice cream

Directions

In a large saucepan over medium heat cook cherries, cinnamon stick, sugar and corn starch – cook until sugar starts to melt – about 1 min. Add the wine and Dark Chocolate Balsamic, bring the mixture to a boil and cook until the wine & balsamic has reduced and is slightly thickened, about 4 min. Remove from the heat, remove the cinnamon stick. Scoop vanilla ice cream into bowls and top with the warm cherries, wine and chocolate balsamic sauce.