Archives: Recipes

Recipe from Veronica Foods

Ingredients

1/4 cup of Greek Athinolia/Athenolia EVOO
2 tablespoons of minced garlic
2 tablespoons of minced shallots
2 cups of diced chanterelle mushrooms
4 cups of baby spinach
8 ounces of goat cheese
Kosher salt
8 sheets of frozen phyllo dough, thawed
2-3 sticks of unsalted butter – melted

Directions

Preheat oven to 475 degrees F.

Heat a large saute pan over medium heat, add the EVOO, garlic, shallot and mushrooms and cook until almost tender (stir often) – about 4 min. Add spinach and cook until very tender, about 6 min. Transfer the mixture to a bowl and fold in the goat cheese; season with salt and let cool.

Lay out 1 phyllo sheet, butter liberally (with brush) and a second sheet and butter liberally. Repeat with 3 and 4 sheets of phyllo (don’t worry if it tears). Cut vertically to form 4 long strips of phyllo.
Pile the mushroom and spinach mixture on one end of the phyllo strip. Fold up one corner of the dough over the filling to form a triangle and continue to fold (like folding a flag), butter between each fold. Transfer to a parchment-lined baking sheet and bake until golden brown, 10-15 min.

Recipe from Veronica Foods

Ingredients

2 cups of fresh ricotta
1/4 cup of heavy cream
1 lemon (zest)
2 teaspoons of chopped thyme
1 tablespoon Melgarejo Hojiblanca EVOO
Salt
Pepper

Directions

Beat ricotta and heavy cream with a mixer until light and fluffy, about 2 min. Beat in zest of 1 lemon and the chopped thyme; season with salt and pepper. Drizzle with EVOO and serve with your choice of toasted bread.

Recipe by Veronica Foods

Ingredients

2/3 cup of Chiquitita EVOO
Zest of 1 lemon
juice of 2 lemons
1/4-1/2 cup of chopped basil
1 pkg. of whole wheat pasta of your choice.
Parmesan cheese
Kosher salt

Directions

Cook pasta according to directions. Meanwhile, mix all the ingredients together in a bowl. Strain pasta once cooked – toss the pasta in with the bowl of ingredients, once pasta is coated set aside. Use a skillet to warm up (coated) pasta prior to serving, this will release all the flavors to the pasta. Shave parmesan or your choice of cheese and serve.

Recipe by Veronica Foods

Ingredients

2 cups of cubed sourdough bread – (1 inch)
3/4 cup of Delizia Gordal Olives (drained)
3 small red onions, cut into wedges
3 red bell peppers – seeded and cut into thick slices
1/2 cup of smoked paprika
5 tablespoons of Athinolia Greek EVOO
Kosher salt and freshly ground pepper
6 6-oz skinless salmon fillets
2 tablespoons of fresh chopped parsley
Lemon wedges (optional)

Directions

Preheat the oven to 375 degrees F. Put the bread cubes, olives, red onions and bell peppers on a baking sheet. Add the paprika, 3 tablespoons of EVOO and a pinch of salt and pepper. Toss until everything is evenly coated. Bake for 20 minutes.

Rub the salmon with the remaining 2 tablespoons of EVOO and season with the salt and pepper. Arrange the fillets among the vegetables and bread cubes on a baking sheet. Return to the oven and bake until the salmon is cooked through, another 10-12 minutes. Garnish with parsley and lemon wedges.

Recipe from Veronica Foods

Ingredients

For the peppered oil
1 cup of Chipotle infused Olive Oil
1 teaspoon of red pepper flakes
1 clove of garlic
Grated zest of 1 lemon

For the Pesto
1 cup of fresh basil
3 tablespoons of pine nuts
1/2 cup grated parmesan cheese, plus more for the topping
2 cloves of garlic
Juice of 1/2 lemon
1/3 – 1/2 cup Biancolilla, Medium EVOO
Kosher Salt

For the Wings
2 lbs of chicken wings
Kosher Salt and freshly ground pepper

Directions

Make peppered oil; combine the Chipotle Olive Oil, red pepper flakes, garlic and lemon zest in a small saucepan. Cook over low heat to infuse the oil – 5-8 minutes. Remove from the heat and let cool 20 minutes., then strain the oil and set aside.

Make the pesto; combine the basil, pine nuts, parmesan, garlic and lemon juice in a food processor and pulse to make a paste. Slowly drizzle in the olive oil until desired consistency is achieved. Season with salt and pepper.

Make the wings; preheat oven to 350 degrees F. Spread the wings on a rimmed baking sheet. Season with salt and pepper and drizzle with about 1/4 cup of the peppered oil – toss. Refrigerate and marinate for 2hrs. Cook until browned and crispy, about 45 min. Transfer the wings to a platter, drizzle with pesto and gently toss. Sprinkle the parmesan and drizzle more peppered oil.

Recipe from Veronica Foods

Ingredients

For Tomatillo Salsa
1 ½ lbs. of tomatillos
3 serrano or 5 jalapeno peppers (de-seeded)
3 garlic cloves – peeled
1 large white onion, peeled and diced
¼ cup of EVOO – Chiquitita
Kosher Salt
½ cup chopped fresh cilantro
Freshly ground black pepper

For Chili
2 tablespoons of Cilantro and Roasted Onion Infused Olive Oil
1 large yellow onion, roughly chopped
1 lb. of sausage (mild)
1 ½ teaspoons dried oregano
3 garlic cloves chopped finely
1 – 15oz can of hominy
½ cup of chopped fresh cilantro
2 cups of chopped and peeled butternut squash
Kosher Salt

Directions

Make the tomatillo salsa – preheat the broiler. Remove the husks from the tomatillos, then rinse under warm water to remove the stickiness. Dry with a paper towel. Put the tomatillos, chiles and sliced onions on aluminum covered baking sheet. Drizzle with the EVOO and sprinkle 2 teaspoons of salt. Broil for a few minutes turning every so often until the tomatillos are soft and slightly charred. Let them cool. Transfer the broiled vegetables to a blender, add the cilantro and puree until smooth. Season with salt and pepper.

Make the chili – heat the Infused Olive Oil in a Dutch oven or a large saucepan over medium heat. Add the chopped onion and cook, stir occasionally, until just translucent (4 min). Add the sausage and cook, stirring and breaking it apart until browned. Spoon out and discard the excess fat, leaving 1-2 tablespoons in the pot. Stir in the oregano and garlic and cook, stirring about 3 more minutes.

Stir in the tomatillo salsa, hominy (including the liquid), cilantro and butter squash. Bring to a boil, reduce the heat to medium low and simmer, covered, until squash is tender (15-20min). Taste and season with salt if necessary. Top with Cilantro and cut chiles.

Recipe from Veronica Foods

Ingredients

1 head of cauliflower cut into florets
3 tablespoons of Melgarejo Picual EVOO
Kosher salt and pepper
1 cup of jasmine rice
½ cup of sliced peanuts or roasted peanuts – salted
1 cup of snow peas – trimmed
½ yellow bell pepper – chopped
½ red bell pepper – chopped
2 tablespoons of fresh chopped ginger
3 scallions – chopped
1/3 cup of sweet Thai Chili Sauce
1 ½ teaspoons of low sodium soy sauce
¼ cup of chopped cilantro

Directions
Preheat the broiler. Cook the rice in 1 ½ cup water – set aside.

Meanwhile, toss the cauliflower with 2 tablespoons of EVOO and a generous pinch of salt and of pepper. Lay out the cauliflower on a baking sheet, broil – stirring occasionally, until lightly charred and tender, approx. 10 min.

Heat the remaining EVOO in a large nonstick skillet over high heat. Add the peanuts and cook, stirring, for about a minute. Set aside. Add the snow peas, bell peppers and ginger to the skillet. Cook, stirring occasionally, until crisp-tender, 1-2 minutes. Add scallions and cauliflower, toss. Add the chili sauce, soy sauce and continue to cook, stirring often, until the vegetables are glazed (about 2min). Fluff the rice with a fork; top each serving with the stir-fry, peanuts, and cilantro.

Recipe by Veronica Foods

Ingredients

1 Spaghetti squash – 3lbs
8 pork Scallopini or thin cut pork chops
2 tablespoon of Athinolia Extra Virgin Olive Oil
3 tablespoons of Butter Infused Extra Virgin Olive Oil
Kosher Salt & pepper
1 tablespoon capers – drained
½ cup of dry white wine
Fresh lemon juice – 1 lemon
½ cup of low sodium chicken broth
½ cup of shopped parsley
1 pint of cherry tomatoes

Directions

Preheat oven to 250 degrees.

Cut squash in half lengthwise and again clockwise – remove the seeds. Place squash in a glass bowl with ¼ cup of water, cover with plastic wrap and microwave until it is tender – 10 – 12 min. Uncover and let cool – set aside.

Season pork with salt and pepper. Heat nonstick skillet over medium heat, add EVOO. Book pork until browned and cooked through then transfer to a baking sheet and keep warm in the oven.
Add the Butter infused olive oil to the same skillet (medium heat) add capers and cook until sizzling – about a minute. Add the wine and the lemon juice. Increase the heat to high and bring to a boil. Add the broth and boil until reduced by half (2-3 min). Transfer to a small bowl or glass measuring cup. Using the same skillet add the tomatoes and parsley, stir occasionally until slightly blistered.

Drain the squash scrape the flesh into strands with a fork, discard the skin. Season with ¼ teaspoon of salt (try Seasonello).

Serve the pork with the squash and tomatoes – drizzle the caper sauce on top.

Recipe from Veronica Foods

Ingredients
3 3/4 to 4 cups chicken stock
4 tablespoons Herbs de Provence Infused Olive Oil
3/4 cup finely chopped onion
1 cup Carnaroli rice
1/2 cup white wine
1/2 cup finely grated Parmigiano-Reggiano
1 1/2 tablespoons chopped fresh basil
Salt and freshly ground black pepper
3 eggs
1/3 cup cubed Fontina
1/2 cup fully-cooked bulk Italian sausage meat, browned and drained
Bioncolilla Extra Virgin Olive Oil for deep frying
1/2 cup flour
1 cup dry bread crumbs
Tomato sauce, as accompaniment

Directions
Bring the stock to a simmer in a medium saucepan. Cover and set aside to keep hot. In a heavy Dutch oven or large saucepan, heat 3 tablespoons of the Herbs de Provence Infused Olive Oil over medium-high heat. Add the chopped onion and sauté until transparent, about 4 minutes. Add rice and cook, stirring constantly, until rice is opaque and fragrant, about 1 minute. Add the white wine and cook, stirring, until absorbed. While continually stirring, begin adding the stock in 1/2 cup increments, allowing the liquid to become completely absorbed between additions. Cook until the rice is just tender and the risotto is still loose and creamy, about 20 minutes. Add the grated Parmigiano-Reggiano, basil and salt and pepper and stir to combine well. Transfer to a mixing bowl or baking dish and allow to cool completely. Refrigerate until thoroughly chilled.

Remove the chilled risotto from the refrigerator and stir in 1 of the eggs. Using a small scoop or large spoon, divide the risotto into approximately 3 tablespoon portions. Using your hands, form the portions into rough ball shapes.

Press a hole into the center of each risotto ball and stuff the center with a cube of the cheese and the browned sausage. Press the opening closed and roll the ball between your hands until it is smooth. Set aside while you prepare the other arancini. In a large saucepan, heat 2 inches of oil until a deep-fry thermometer reads 360 degrees F.

Place the flour, remaining 2 eggs and bread crumbs in 3 separate bowls. Season each with salt and pepper to taste. Using a fork, lightly beat the eggs. One by one, lightly dredge each risotto ball in the flour, then the beaten egg mixture, then the bread crumbs, so that each ball is completely coated.
Transfer to a plate or baking sheet until you are ready to fry the arancini. Fry the balls in batches, a few at a time, turning once during cooking so that they are evenly browned, about 2 minutes. Transfer to paper-lined plates to drain, and then serve immediately. Serve with a garnish Parmesan cheese and some tomato sauce.