Archives: Recipes

Ingredients

1 oz brandy
1 Tbsp honey
1/4 lemon
2 oz white balsamic vinegar (Sicilian Lemon or Honey-Ginger)
1 cup hot water
1 tea bag of your favorite tea

Directions

Heat water in a tea kettle, on the stove top, or in a microwave. When the water is warm place it in a mug and add the tea bag of your choice to make hot tea. After tea is brewed, add the liquor, juice, balsamic vinegar of your choice, and the juice of the lemon quarter. On the side, heat water in a tea kettle and add the tea bag to make hot tea. Garnish with fresh lemon and enjoy.

Ingredients:

1/2 tsp dried basil
1/4 tsp garlic powder
1/2 tsp dried oregano
2 tbsp fresh parsley
2 Tbsp UP olive oil or flavored olive oil
1/2 cup parmesan cheese
salt and pepper to taste
4 zucchini

Directions:

Preheat the oven to 350 degrees.

Cut the ends off the zucchini and then quarter each zucchini the the long way or cut them into rounds. Place the zucchini on a large baking sheet.

Combine all the spices and parmesan cheese in a bowl and mix together. Take the olive oil and drizzle it over the zucchini – make sure all sides are covered well. Sprinkle the spice and cheese mixture over the zucchini, making sure each slice is coated well.

Place the zucchini in the oven and bake for 15 minutes or until the zucchini is tender. Then switch your oven to broil and broil for another 4-5 minutes to give the slices a nice crispy texture.

Ingredients

1 16 oz package orzo pasta
3/4 lb peeled and deveined cooked shrimp
1 14 oz can water-packed artichoke hearts (quartered, rinsed, and drained)
1 c chopped green pepper
1 c chopped sweet red pepper
3/4 c chopped red onion
1/2 c pitted, green olives
1/2 c minced fresh parsley
1/3 c chopped fresh dill
3/4 c vinaigrette

Directions

1. Cook pasta according to package directions, drain and rinse with cold water, drain well.

2. In a large bowl, combine the orzo pasta ,shrimp, vegetables, olives, and herbs. Add vinaigrette, and toss the salad to coat everything in the dressing. Cover and refrigerate until serving

Recipe by Veronica Foods

This recipe is gluten Free, vegetarian, and delicious.

Ingredients:

2 lbs. Yukon gold potatoes, thinly sliced
6 large eggs
1 medium yellow onion, thinly sliced
6 tbsp Ultra Premium extra virgin olive oil (preferably high bio-phenol)
sea salt to taste

Directions:

Heat 3 tbsp Ultra Premium extra virgin olive oil in a large, heavy bottom skillet or cast-iron pan. Add potatoes and onion. Fry over medium heat until potatoes are tender; drain excess oil and set aside. Beat eggs in a bowl and season to taste. Add potato and onion mixture; mix well. Check again for seasoning, and allow the potato mixture to sit in the eggs for at least 20 minutes.

Meanwhile, distribute the remaining olive oil among the heavy skillet and another pan that is slightly smaller in diameter. After 20 minutes, set both pans on separate burners over medium heat. Pour the egg mixture into the smaller diameter pan and cook until the eggs start to set. Drain oil from larger pan and lock it into place on top of the other pan, then gently flip the pan over. Cook the tortilla on other side just until the eggs are fully set, and the surface becomes a lovely golden color.

Remove from heat and allow to cool until just slightly warm, or better yet, room temperature. Place a serving dish over the pan and flip onto platter to serve. Cut into squares and serve with aioli, if desired.

Recipe by Veronica Foods

INGREDIENTS:

1 ounce Aged Dark Balsamic Vinegar (raspberry, fig, vanilla, or espresso all work nicely here)
16 ounces Dark Chocolate Couverture, Chopped
12 ounces Heavy Cream
½ cup cocoa powder (optional)

DIRECTIONS:

In a medium, heavy bottom pot, bring the cream and Balsamic vinegar to a simmer. Place the chopped couverture in a stainless-steel bowl that can sit atop the pot; carefully stir occasionally until chocolate begins to melt.

Allow cream mixture to boil for a full minute, then pour over the melted couverture.

Allow the cream to melt the chocolate undisturbed for about 30 seconds, then whisk until all the chocolate has melted. Place the bowl in a cooler, stirring every fifteen minutes until it begins to set.

Next, place the bowl in an ice bath to bring the temperature below 41°F for later use. Pipe or scoop the cooled ganache to create small truffle-sized balls.

Chill the truffles until firm, at least two hours, or overnight. To finish, dip the chilled truffles in melted dark chocolate or lightly dust with unsweetened cocoa powder as preferred.
Makes approximately two dozen truffles.

Recipe by Veronica Foods

FOCACCIA DOUGH:

1 2/3 cups bread flour
1 1/4 tsp salt
1 tsp rapid rise yeast
3/4 cup very warm water (104℉)
1 1/2 tbsp Ultra-Premium extra virgin olive oil
FOR BAKING:
4 tbsp Ultra-Premium extra virgin olive oil
1/4 tsp sea salt flakes (Note 4)

ROSEMARY SHALLOT TOPPING

1 large or two medium shallots, finely sliced
1/2 cup Ultra-Premium Certified extra virgin olive oil, divided
2 1/2 tsp rosemary leaves (fresh)
1 tsp coarse sea salt

DIRECTIONS:

Proof the yeast in the warm water until hydrated and slightly bubbly.

Gradually add in the flour, 1 ½ tablespoons of olive oil and salt. Then knead for 5 minutes using the dough attachment or a stand mixer or by hand.

Place the dough ball in a greased mixing bowl, and cover with a damp towel. Let the dough rest in a warm location for approximately an hour or until doubled in size.

Generously grease a 13”x9” baking or sheet pan generously 4 tablespoons of olive oil. Place the dough into the pan and gently stretch and push it until that the dough is about 1/2- to 1 inch thick, and it covers the bottom of the pan. It will be swimming in olive oil – yaaaaassss!
Cover and let the dough continue to rise for another hour.

Heat oven to 400°F. Use your fingers to make deep indentations all over in the dough. Toss the shallots with approximately ¼ olive oil. Sprinkle the shallot rings evenly over the dough. Add the remaining olive oil over the top of the dough, and sprinkle evenly with the fresh rosemary needles and sea salt.

Bake. Bake for 20-25 minutes, or until the dough is golden and cooked through.
Remove from the oven, cool in the pan for 5 minutes and then place on a rack and drizzle with even more olive oil. Serve

Recipe by Veronica Foods

Ingredients:

2 ½ cups gluten free blend, oat flour or chickpea flour
1/2 cup pumpkin puree, canned or fresh roasted
2 large eggs
1/3 cup Ultra-Premium Extra Virgin Olive Oil (preferably high bio- phenol, 300 ppm+)
1-3 tablespoons water, chicken/beef/ or vegetable stock (enough to bind dough)

Directions:

Preheat oven to 300F. Line a sheet pan or cookie sheet with parchment paper.
Mix the dry ingredients together in a large mixing bowl.

Combine all wet ingredients in a separate bowl, whisking until well blended. Add the wet ingredients to the bowl with the flour and then add just enough water or stock to bring the dough together, forming a heavy dough that can be rolled and cut, but isn’t soupy or sticky.
Turn dough out onto a lightly floured surface and knead together. Roll the dough into a rectangle approximately 12” x 14” x ¼ “ thick.

Cut into desired shapes and arrange on a parchment lined sheet pan. Continue rolling out the remaining scraps until all the dough is used. Bake for 50 – 60 minutes, until the biscuits are dry and hard.

Once cooled, they can be stored in an airtight container for up to two weeks or in the fridge in an airtight container for up to two months.

Recipe by Veronica Foods

INGREDIENTS

4-1/4 cups all-purpose flour, spooned into measuring cup and leveled-off, plus more for dusting
1 tablespoon instant yeast
2 teaspoons salt
3/4 cup lukewarm water
7 tablespoons Blood Orange Fused Olive Oil, (reserving 4 tablespoons)
6 tablespoons honey, (reserving 3 tablespoons)
3 eggs, at room temperature
1 egg yolk, at room temperature
½ cup unsalted butter, softened
2 cups light brown sugar
2 cups pecan halves or pieces

INSTRUCTIONS

In a stand mixer fitted with the dough hook, combine the flour, yeast, and salt. Mix on low speed for 30 seconds to combine. In a separate bowl, combine the lukewarm water, 3 tablespoons Blood Orange Fused Olive Oil, 3 tablespoons honey, 2 eggs, and egg yolk. Add to the dry ingredients and knead on medium-low speed until you have a sticky dough that clings to the bottom of the bowl, 5 to 7 minutes. The dough will be sticky.

Scrape the dough out onto a lightly floured work surface, dust hands with flour and then dust the top of the dough lightly with flour and knead briefly into a soft, smooth ball. Lightly grease a large bowl 1 tablespoon Blood Orange Fused Olive Oil. Place the dough in the bowl, flip it over once so the top is lightly oiled, and then cover the bowl with plastic wrap. Allow the dough to rise in a warm, draft-free spot until it’s puffy and doubled in size, 2 to 3 hours.

Generously grease a jumbo muffin tin with 1 tablespoon Blood Orange Fused Olive Oil. Combine one cup of brown sugar, reserved honey, and softened butter. Place 1 heaping teaspoon of the butter honey brown sugar mixture into the bottom of each muffin tin. Sprinkle pecans over the butter mixture at the bottom of tins.
Preheat the oven to 350 F.

Roll the dough out into a 16” x 12” rectangle. Brush dough rectangle to the edges with reserved two tablespoons Blood Orange Fused Olive Oil. Sprinkle one cup of brown sugar over the oiled dough. Roll the dough into a fat sausage, tucking in the uneven ends.

Cut the roll into 12 equal slices. Place one slice in each tin, gently nesting it in the bottom. Allow the rolls to rise, covered, in a warm spot for 40 minutes, or refrigerate overnight covered with plastic wrap, and bake the following day.

Place muffin tin with buns on a cookie sheet (to help catch any of the sticky mixture that may bubble over) and bake for 30-35 minutes, or until the buns are golden brown on top. Check for doneness towards the center, being careful not to underbake. Allow to cool for 20 minutes before removing the buns from tins.

Recipe by Veronica Foods

Ingredients

2 large egg yolks
1 teaspoon fresh lemon or lime juice
1 teaspoon Champagne Vinegar
1/2 tsp salt
1 1/2 cups Wild Mushroom & Sage Olive Oil (or olive oil of choice)

Preparation

In a microwave safe bowl, whisk the egg yolks with two tablespoons warm water. Microwave on medium for a minute, or until the mixture is heated to 160F. on an instant read thermometer.
Add to a food processor or blender the heated egg yolk mixture, lemon juice, vinegar, and salt. Process until well-blended. With motor running, slowly pour in olive oil in steady stream until mixture thickens. Serve immediately or refrigerate.

Recipe by Veronica Foods

Ingredients

12 large sea scallops, 1 1/4 to 1 1/2 pounds, thawed if frozen, side muscle removed
Salt and fresh ground black pepper to taste
2 tablespoons Ultra-Premium Certified Olive Oil
1 tablespoon Ginger & Black Garlic Infused Olive Oil
1 tablespoon salted butter
1/4 cup dry white wine
1 tablespoon fresh squeezed lemon juice
1/4 cup chopped flat leaf parsley

Instructions

Pat the scallops dry thoroughly with paper towels.

Season the scallops generously with salt and fresh ground pepper to taste.
Heat the Ultra-Premium olive oil in a large pan or skillet over medium-high heat, until very hot and sizzling.

Add the scallops to the pan and fry for two minutes on one side (until a golden crust forms). Flip and fry again for another minute or two, until a golden crust forms on the other side, and they’re just cooked through and barely opaque. Remove from skillet and transfer to a warm serving plate.

In the same pan, over medium high heat, add butter along with Ginger & Black Garlic Infused Olive Oil, scraping up any browned bits left over from the scallops. Pour in wine and bring to a simmer for two minutes or until wine reduces by about half. Stir in the lemon juice.
Remove the pan from the heat and immediately pour the hot pan juice over the plated scallops. Garnish with parsley and serve.

Serve over rice, risotto, polenta, pasta, with garlic bread or steamed vegetables