Archives: Recipes

Recipe by Veronica Foods

Ingredients

Vinaigrette
• 3 tbs. Barrel Aged Champagne Vinegar
• ½ cup UP Certified Extra Virgin Olive Oil
• 1 tbs. Tarragon Infused White Balsamic
• 1 teaspoon whole grain mustard
• Sea salt and freshly cracked pepper to taste

Buttery-Garlic Breadcrumbs:
• 4-5 pieces of leftover baguette sliced
• 1 tbs. Black Garlic & Ginger Infused Olive Oil
• 1 tbs. Butter Infused Olive Oil
• Sea salt and freshly cracked pepper to taste

Salad:
• 1 large head of butter lettuce washed & torn
• 1 cup Gordal Olives stuffed with Garlic, coarsely chopped
• ½ cup Manchego cheese, freshly grated
• Freshly cracked black pepper to taste

Instructions

Prepare the vinaigrette by combining the tarragon white balsamic with the champagne vinegar, mustard, salt, and pepper. Whisking constantly, drizzle in the Ultra-Premium Olive Oil. Taste and adjust seasoning accordingly.

Prepare the breadcrumbs by placing the slices of baguette in a food processor; pulse until you achieve coarse crumbs. Mix the Black Garlic and Ginger Infused Olive oil with the Butter Infused Olive Oil and toss with the breadcrumbs. Heat a skillet over medium heat and toast the breadcrumbs, stirring often, until golden brown.

Season with sea salt and freshly cracked pepper, to taste. Set aside to cool completely.

To Serve
Toss the butter lettuce with the well-whisked vinaigrette until evenly coated.
Place on the serving plate then top with chopped olive, cooled breadcrumbs and grated Manchego cheese.

Finish with freshly cracked black pepper, to taste.

Recipe by Veronica Foods

Ingredients

1 tablespoon fresh squeezed lemon juice (warmed)
3 egg yolks
1 cup Butter Infused Olive Oil
1 teaspoons salt
A pinch of paprika or cayenne pepper (optional)
Fresh ground pepper to taste

Instructions

Add the egg yolks, lemon juice and 1 tablespoon scalding hot water to the jar of a blender or bowl of a food processor and pulse to combine.

With the machine continuously running, slowly pour in the butter infused olive oil, a little at a time.

Continue blending, adding the remaining olive oil in a thin stream until the mixture emulsifies.

Adjust seasoning with additional salt and/or pepper and serve immediately.

Recipe by Veronica Foods

Ingredients

2½ cups unbleached all-purpose flour
1 teaspoon salt
1 large egg, beaten (chilled)
⅔ cup olive oil, chilled for 1 hour prior to use
5 tablespoons ice cold water (1 tablespoon reserved)

Instructions

Combine flour and salt in a large bowl or the bowl of a food processor. In a separate bowl, combine 4 tablespoons of ice-cold water with the chilled beaten egg and whisk to combine.

Pour in the olive oil but don’t mix it into the other liquids.

All at once, pour the liquids into the flour and salt mixture. Stir with a fork or pulse in the bowl of a food processor until a rough ball forms; add additional tablespoon(s) of ice cold water if necessary, until the dough begins to hold together. Do not overwork it. It’s totally fine if the dough is not totally cohesive.

Divide the dough into two equal balls. Cover with plastic wrap or place in an airtight container and let them rest in the fridge for at least 20 minutes.

For one pie crust, place the dough ball between two pieces of parchment paper and roll out to 12″ or enough to fit the pie plate.

Carefully peel off the top layer of parchment paper and invert the pie crust into a pie plate. Then gently peel the parchment paper off the dough.

Recipe makes enough for 2 – 12″ pie crusts which will fit a standard 9” pie plate.

Recipe by Veronica Foods

Ingredients

Baklava

1 lb. walnuts finely chopped (about 4 cups)
1 cup granulated sugar
2 teaspoons ground cinnamon
1 16 oz (1 package) phyllo dough thawed
1/2 cup Greek Mani Orange Agrumato (fused) olive oil
1/2 cup (1 stick) unsalted butter, melted (replace butter with olive oil as a vegan option)

Spiced Honey Syrup

1 cup granulated sugar
2 Tablespoons Pumpkin Pie Spice White Balsamic
3/4 cup water
1/2 cup honey
Pinch of salt

Directions

Preheat oven to 325°F. Combine chopped walnuts and cinnamon. Combine Mani Orange Agrumato Olive Oil with melted butter and brush a 13×9 inch pan with a thin layer of the mixture.
Cut the phyllo sheets to fit the pan, if necessary, and then layer the phyllo, 10 sheets for the bottom layer, brushing each sheet with a little of the oil mixture before adding the next. Sprinkle about 2/3 cup of the walnut evenly over the base.

Continue layering 2/3 cup walnuts between five sheets of phyllo (brushing each) for four more layers. Finish the top layer with 10 sheets.

Score the top of the baklava into squares or a criss cross diamond pattern, cutting all the way through to the bottom of the pan. Bake for 50 minutes or until golden brown and crispy.

While the baklava is baking, combine sugar, water, honey and white balsamic in a small saucepan. Bring to a simmer over medium heat. Once the sugar dissolves, increase heat to medium-high and boil, stirring occasionally, until syrupy and reduced, about 15 minutes. Remove from the heat and set aside.

Upon removing the baklava from oven, immediately spoon the cooled syrup evenly over the hot baklava. Allow the baklava to cool completely, uncovered and at room temp. It can be enjoyed the same day but is even more delicious the next day.

Makes approximately 24 servings.

Recipe by Veronica Foods

Ingredients

1 cup flat leaf parsley leaves
1 cup packed baby spinach leaves
3 tablespoons Tarragon White Balsamic
3 tablespoons minced chives
1 tablespoon fresh lemon juice
1 tablespoon Dijon Mustard
½ cup Black Garlic-Ginger Infused Olive Oil
½ cup UP Certified Extra Virgin Olive Oil
Kosher salt
freshly ground pepper to taste

Instructions

Combine all ingredients except olive oil in the jar of a blender or food processor. Process to create a thick green paste. Add the olive oil while the motor is running, and process briefly until just emulsified.

Refrigerate in a sealed container for up to a week.

Makes 1 ½ cups of dressing

Recipe by Veronica Foods

Ingredients

4 cups super ripe, fragrant peaches (about 3 pounds) mashed or peeled + mashed
¼ cup Umeboshi Plum White Balsamic
½ cup up to 1 cup honey or ¾ cup up to 2 cups sugar
1 Tbs. low sugar pectin

Directions

Sterilize jars according to best practice method.

Add measured amount of mashed peaches into heavy saucepan. Add Umeboshi Plum White Balsamic vinegar, and mix well.

Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.

Bring fruit mixture to a full boil. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.

Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Bring water to a roiling boil for 8 minutes. Remove jars from water and allow to cool at room temperature. Check seals; lids should be sucked down. Use within a year.

Recipe by Veronica Foods

Ingredients

2 1/2 pounds zucchini, coarsely grated
2 1/2 teaspoons kosher salt
3/4 cup plain, uncooked white rice
1 medium onion, minced (about 1 cup)
1 tablespoon Baklouti Olive Oil
5 tablespoons Black Garlic & Ginger Olive Oil, divided
1 large Anaheim or Fresno chili, finely chopped
2 tablespoons all-purpose flour or rice flour
1 cup vegetable stock, chicken stock, or milk, divided
8 oz. cream cheese, softened
2 large ripe heirloom tomatoes thinly sliced
1 1/2 cups grated Monterey Jack cheese, divided
Salt and pepper to taste

Directions

Heat oven to 325 degrees F. Grease a 2-quart baking dish with Baklouti Olive Oil.

Prepare remaining ingredients: Toss the grated zucchini with flour and set aside. In a large frying pan, cook the onions and chili pepper slowly in 3 tablespoons of Black Garlic & Ginger Olive Oil for 8 to 10 minutes until tender and translucent. Raise heat slightly and stir several minutes until very lightly browned. Add uncooked rice and sauté for another two minutes. To the still hot pan, add the stock (or liquid of choice) and cream cheese. Stir until the cream cheese is melted and the stock and rice are fully combined. Season generously with salt and pepper.

Assemble casserole: Transfer the contents of the frying pan to bowl with zucchini and stir together with remaining 1/2 cup liquid of your choice and all but 1/2 cup of cheese. Taste and adjust seasoning if needed. Transfer to prepared baking dish. Layer the thinly sliced tomatoes over the top of the casserole.

Bake casserole: Cover tightly with foil and bake for 50 to 60 minutes, until rice within is cooked but not mush. Increase oven temperature to 450 degrees. Remove foil, drizzle top with remaining olive oil, sprinkle remaining cheese over tomatoes and bake uncovered until browned and crisp on top, about another 10 to 15 minutes. For extra color, you can run it under the broiler for a minute or so.

Serves 4-6

Recipe by Veronica Foods

Ingredients

1 ½ cups whole milk
2/3 cup granulated sugar
3 tablespoons cornstarch
3 tablespoons light corn syrup
1/2 cup raspberry puree
1/4 tsp. salt
1 ½ cups heavy cream
1/3 cup Fused Lemon Olive Oil

Directions

In a small bowl, combine a ½ cup (4 oz/115 ml) of milk with the cornstarch and mix until all the lumps are gone.

In a saucepan over medium heat, combine the remaining milk, cream, sugar, salt.
Once steaming, pour in the milk/cornstarch mixture and whisk for 4-5 minutes, until the mixture begins to thicken (it should have the consistency of thin pancake batter).
Strain the mixture into a bowl, stir in the Fused Lemon Olive Oil and let cool in the refrigerator until it’s no warmer than 40 F, at least 5 hours (preferably overnight).
In a small bowl, whisk together the corn syrup and raspberry puree. Cover and keep chilled until ready to swirl into finished ice cream base.

Process the ice cream based on the manufacturer’s instructions for your ice-cream maker model. Upon reaching the soft serve stage, Scrape 1/3 of the soft serve ice cream into a 2 quart or larger freezer-safe airtight container. Swirl in 1/3 of the raspberry puree, repeating the layers with the remaining ice cream and raspberry puree. Freeze until solid.
Makes approximately 2 quarts.

Recipe by Veronica Foods

Ingredients

10 corn tortillas

ENCHILADA SAUCE

2 tablespoons Baklouti olive oil
2 tablespoons all-purpose flour (GF is fine)
1/4 cup chili powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
2 cups chicken or vegetable stock

CHICKEN FILLING:

2 lbs. cooked chicken breast coarsely chopped or shredded
2 cups cheese shredded (Mexican cheese blend, Monterey Jack, cheddar)
3 green onions, finely sliced
1 tsp each onion powder, garlic powder, salt,
½ teaspoon each dried cumin, paprika, dried oregano
1/4 tsp black pepper
1 tablespoon Baklouti Green Chili Fused Olive Oil

TOPPING:
2 cups finely shredded cheese
3 tbsp fresh cilantro chopped

Directions

For the Sauce:

Cook the roux and spices: Heat oil in a small saucepan over medium-high heat. Add flour and cook for 1 minute, whisking constantly. Add in the chili powder, garlic powder, cumin and oregano and cook for 1 more minute, whisking constantly. Gradually pour in the stock, whisking constantly to combine until no lumps remain.

Continue cooking until the sauce reaches a simmer. Then reduce heat to medium-low to maintain the simmer (the sauce should continue lightly bubbling) for about 10-15 minutes, uncovered, until the sauce has slightly thickened. Set aside to cool slightly while making the filling.

For the Chicken Filling:
In a large bowl, toss the shredded chicken with the spices, Baklouti chili oil, green onions, and cheese. Mix until thoroughly combined.

To assemble:

Preheat oven to 350 F. Set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the chicken mixture in a line down the center of the tortilla.

Roll up tortilla and place in a greased 9 x 13-inch baking dish. Assemble the remaining enchiladas. Spread remaining sauce evenly over the top of the enchiladas, followed by shredded cheese.

To Bake:

Cover with foil and bake for 20 minutes, until the enchiladas are cooked through, then uncover and bake an additional 15 minutes until the cheese begins to become crisp, and the sauce bubbles.

Garnish with fresh cilantro and serve.

Recipe by Veronica Foods

Ingredients

2 cups whole wheat flour
1/2 cup yellow cornmeal
2 tablespoons honey
1 tablespoon baking powder 1
1 teaspoons kosher salt
1 1/2 cups whole milk
2 large eggs, lightly beaten
1/2 cup Baklouti Fused Olive Oil
8 ounces sharp grated Cheddar, 2 ounces reserved
1/3 cup chopped scallions, +2 tablespoons reserved
2 tablespoons (1 small pepper) seeded finely diced fresh Anaheim pepper
Preheat the oven to 350 degrees F. Grease a 9 by 9″inch baking pan with Baklouti Olive Oil.

Directions

Combine the flour, cornmeal, honey, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and Baklouti Olive Oil. With a wooden spoon, stir the wet ingredients into the dry. Mix in the grated Cheddar, scallions and Anaheim peppers.

Pour the batter into the prepared pan, smooth the top, and sprinkle with the reserved grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.