RICOTTA, CILANTRO & ROASTED ONION DIP
Recipe by Veronica Foods Ingredients 1 lb. fresh ricotta 3/4 cup finely shredded Parmesan cheese 1 teaspoon finely grated lemon zest plus 3 tablespoons fresh lemon juice 1 garlic clove, finely grated 1/4 cup Cilantro & Roasted Onion infused Olive Oil 1/4 cup finely chopped mixed chives, parsley, mint, and tarragon. Kosher salt Pepper Pepper flakes – optional CA Organic Arbequina EVOO – drizzle on top 2 baguettes 3 tablespoons of Butter infused Olive Oil – for baguette Directions In a food processor, puree the ricotta, Parmesan cheese, lemon zest, lemon juice, garlic and the 1/4 cup of Cilantro & …
RICOTTA, CILANTRO & ROASTED ONION DIP
Recipe by Veronica Foods Ingredients 1 lb. fresh ricotta 3/4 cup finely shredded Parmesan cheese 1 teaspoon finely grated lemon zest plus 3 tablespoons fresh lemon juice 1 garlic clove, finely grated 1/4 cup Cilantro & Roasted Onion infused Olive Oil 1/4 cup finely chopped mixed chives, parsley, mint, and tarragon. Kosher salt Pepper Pepper flakes – optional CA Organic Arbequina EVOO – drizzle on top 2 baguettes 3 tablespoons of Butter infused Olive Oil – for baguette Directions In a food processor, puree the ricotta, Parmesan cheese, lemon zest, lemon juice, garlic and the 1/4 cup of Cilantro & …
DARK CHOCOLATE BALSAMIC TIRAMISU
Recipe by Veronica Foods Ingredients 6 egg yolks 4 tablespoons sugar 1 pound mascarpone (at room temperature) 1 3/4 cups cooled, espresso 3 tablespoons Dark Chocolate Balsamic 24 ladyfingers 1/3 cup bittersweet chocolate shavings Directions Using an stand mixer with whisk attachment, beat egg yolks and sugar until thick, about 5 minutes. Add room temperature mascarpone to the egg yolks and beat until smooth. Add 1 tablespoon of espresso and one tablespoon of balsamic and mix until thoroughly combined. In a shallow bowl, mix the remaining espresso and Dark Chocolate Balsamic. Briefly dip each ladyfinger into espresso mixture. Allowing the …
DARK CHOCOLATE BALSAMIC TIRAMISU
Recipe by Veronica Foods Ingredients 6 egg yolks 4 tablespoons sugar 1 pound mascarpone (at room temperature) 1 3/4 cups cooled, espresso 3 tablespoons Dark Chocolate Balsamic 24 ladyfingers 1/3 cup bittersweet chocolate shavings Directions Using an stand mixer with whisk attachment, beat egg yolks and sugar until thick, about 5 minutes. Add room temperature mascarpone to the egg yolks and beat until smooth. Add 1 tablespoon of espresso and one tablespoon of balsamic and mix until thoroughly combined. In a shallow bowl, mix the remaining espresso and Dark Chocolate Balsamic. Briefly dip each ladyfinger into espresso mixture. Allowing the …
SAUTEED SPINACH AND MUSHROOMS
Recipe by Veronica Foods Ingredients 2 tablespoons Organic CA Arbequina EVOO 3 smashed garlic cloves 2 cups of sliced cremini or white mushrooms Kosher salt and fresh pepper 10 oz of baby spinach 1 tablespoon of A-Premium White Balsamic Directions Heat EVOO in a large skillet over medium heat, add garlic and mushrooms season with salt and pepper. Cook stirring occasionally until mushrooms are tender. Add spinach, sprinkle additional salt and pepper to taste cook until spinach is wilted. Transfer to platter and drizzle with Balsamic Vinegar.
SAUTEED SPINACH AND MUSHROOMS
Recipe by Veronica Foods Ingredients 2 tablespoons Organic CA Arbequina EVOO 3 smashed garlic cloves 2 cups of sliced cremini or white mushrooms Kosher salt and fresh pepper 10 oz of baby spinach 1 tablespoon of A-Premium White Balsamic Directions Heat EVOO in a large skillet over medium heat, add garlic and mushrooms season with salt and pepper. Cook stirring occasionally until mushrooms are tender. Add spinach, sprinkle additional salt and pepper to taste cook until spinach is wilted. Transfer to platter and drizzle with Balsamic Vinegar.
MUSHROOM ZUCCHINI EMPANADAS
Recipe by Veronica Foods Empanada Filling 1 cup zucchini finely diced 1/2 lb. assorted wild mushrooms, cleaned, and coarsely chopped 1 shallot minced 2 large cloves garlic, minced 3 tablespoons Wild Mushroom & Sage Olive Oil 1 large egg, beaten 1/4 cup bread crumbs 1/4 cup grated Pecorino Romano freshly ground pepper to taste sea salt to taste Heat the olive oil in a large skillet over medium heat. Saute the shallot for two minutes until translucent. Add the garlic and saute for another minute. Add in the mushrooms and saute until all the moisture has evaporated and the mushrooms …
MUSHROOM ZUCCHINI EMPANADAS
Recipe by Veronica Foods Empanada Filling 1 cup zucchini finely diced 1/2 lb. assorted wild mushrooms, cleaned, and coarsely chopped 1 shallot minced 2 large cloves garlic, minced 3 tablespoons Wild Mushroom & Sage Olive Oil 1 large egg, beaten 1/4 cup bread crumbs 1/4 cup grated Pecorino Romano freshly ground pepper to taste sea salt to taste Heat the olive oil in a large skillet over medium heat. Saute the shallot for two minutes until translucent. Add the garlic and saute for another minute. Add in the mushrooms and saute until all the moisture has evaporated and the mushrooms …
CHICKEN KABOBS
Recipe by Veronica Foods Ingredients 6 wood skewers soaked in cold water for 30 minutes 1/2 cup Delizia Barrel Aged Red Wine Vinegar 1/2 cup reduced-sodium soy sauce 1/2 cup California Cuvee EVOO 2 ½ teaspoons dried parsley flakes 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 teaspoon garlic powder 1/2 teaspoon ground black pepper 5 skinless, boneless chicken breasts, cut in cubes 1 red bell pepper cut into 1 inch pieces 2 small zucchini cut into 1 inch slices 1 red onion cut into 1 inch pieces (optional) 8 -10 Cremini or white mushrooms sliced in halves Directions …
CHICKEN KABOBS
Recipe by Veronica Foods Ingredients 6 wood skewers soaked in cold water for 30 minutes 1/2 cup Delizia Barrel Aged Red Wine Vinegar 1/2 cup reduced-sodium soy sauce 1/2 cup California Cuvee EVOO 2 ½ teaspoons dried parsley flakes 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 teaspoon garlic powder 1/2 teaspoon ground black pepper 5 skinless, boneless chicken breasts, cut in cubes 1 red bell pepper cut into 1 inch pieces 2 small zucchini cut into 1 inch slices 1 red onion cut into 1 inch pieces (optional) 8 -10 Cremini or white mushrooms sliced in halves Directions …
HULI-HULI CHICKEN
Recipe by Veronica Foods Ingredients 1/3 cup soy sauce 1/4 cup Denissimo Dark Balsamic 1/4 cup honey 1/3 cup Blackberry Ginger Balsamic 1-2 Tbsp. sesame oil 1-2-more pieces ginger root, crushed 3 cloves garlic, crushed 3 Tablespoons Baklouti Olive Oil Scallions for garnish Directions 4 pounds chicken drumsticks, wings, or cut up whole chicken Combine all the ingredients above except the scallions in a blender or food processor and process until smooth. Reserve a few tablespoons of marinade. Pour over the chicken and refrigerate for a minimum of 2 hours or overnight. Preheat oven to 400 degrees F. (or prepare …
HULI-HULI CHICKEN
Recipe by Veronica Foods Ingredients 1/3 cup soy sauce 1/4 cup Denissimo Dark Balsamic 1/4 cup honey 1/3 cup Blackberry Ginger Balsamic 1-2 Tbsp. sesame oil 1-2-more pieces ginger root, crushed 3 cloves garlic, crushed 3 Tablespoons Baklouti Olive Oil Scallions for garnish Directions 4 pounds chicken drumsticks, wings, or cut up whole chicken Combine all the ingredients above except the scallions in a blender or food processor and process until smooth. Reserve a few tablespoons of marinade. Pour over the chicken and refrigerate for a minimum of 2 hours or overnight. Preheat oven to 400 degrees F. (or prepare …
RASPBERRY WHITE BALSAMIC “MOJITO”
Recipe by Veronica Foods Ingredients 1 small sprig mint 2 slices of lime 4-6 fresh raspberries 2 tablespoons Wild Cascadian Raspberry White Balsamic 2 fluid ounces rum (4 tablespoons) 2 fluid ounces club soda (4 tablespoons) Directions Muddle mint leaves, lime, raspberries, and balsamic together in a shaker. Fill the shaker with ice and add the rum; cover and shake until chilled. Pour entire contents of shaker into a Collins glass and top with club soda. Garnish with raspberry and mint. Serves 1
RASPBERRY WHITE BALSAMIC “MOJITO”
Recipe by Veronica Foods Ingredients 1 small sprig mint 2 slices of lime 4-6 fresh raspberries 2 tablespoons Wild Cascadian Raspberry White Balsamic 2 fluid ounces rum (4 tablespoons) 2 fluid ounces club soda (4 tablespoons) Directions Muddle mint leaves, lime, raspberries, and balsamic together in a shaker. Fill the shaker with ice and add the rum; cover and shake until chilled. Pour entire contents of shaker into a Collins glass and top with club soda. Garnish with raspberry and mint. Serves 1
BALSAMIC BBQ SAUCE
Recipe by Veronica Foods Ingredients 1/2 cup brown sugar 1 1/2 cups ketchup 1/4 cup molasses 1 cup Neapolitan Herb Balsamic Vinegar 2 tablespoon Worcestershire sauce 2 tablespoons dry mustard 2 tablespoons Baklouti Olive Oil 1 small white or yellow onion, minced 2 teaspoons granulated garlic 2 teaspoons smoked paprika (mild or spicy) 2 teaspoons cayenne (optional for lover’s of heat) 2 teaspoons kosher salt Fresh ground pepper to taste Directions Heat the Baklouti Olive Oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add ketchup, Worcestershire, molasses, brown sugar, balsamic …
BALSAMIC BBQ SAUCE
Recipe by Veronica Foods Ingredients 1/2 cup brown sugar 1 1/2 cups ketchup 1/4 cup molasses 1 cup Neapolitan Herb Balsamic Vinegar 2 tablespoon Worcestershire sauce 2 tablespoons dry mustard 2 tablespoons Baklouti Olive Oil 1 small white or yellow onion, minced 2 teaspoons granulated garlic 2 teaspoons smoked paprika (mild or spicy) 2 teaspoons cayenne (optional for lover’s of heat) 2 teaspoons kosher salt Fresh ground pepper to taste Directions Heat the Baklouti Olive Oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add ketchup, Worcestershire, molasses, brown sugar, balsamic …
CHERRY & LEMON OLIVE OIL BISCOTTI
Recipe by Veronica Foods Ingredients 3 1/4 cups all-purpose flour 1/2 cup Lemon Infused Olive Oil 3 large eggs, beaten 1 cup granulated sugar 1 teaspoon almond extract 1 cup blanched slivered almonds 1 cup dried cherries 1 tablespoon baking powder 1/2 teaspoon salt Directions Preheat the oven to 350 F. Line two baking sheets with parchment paper. In a large bowl whisk together the olive oil, eggs, sugar, and almond extract. In another bowl, whisk together the flour, baking powder, cherries, almonds, and salt. Add the dry ingredients in to the wet ingredients and knead until no spots of dry …
CHERRY & LEMON OLIVE OIL BISCOTTI
Recipe by Veronica Foods Ingredients 3 1/4 cups all-purpose flour 1/2 cup Lemon Infused Olive Oil 3 large eggs, beaten 1 cup granulated sugar 1 teaspoon almond extract 1 cup blanched slivered almonds 1 cup dried cherries 1 tablespoon baking powder 1/2 teaspoon salt Directions Preheat the oven to 350 F. Line two baking sheets with parchment paper. In a large bowl whisk together the olive oil, eggs, sugar, and almond extract. In another bowl, whisk together the flour, baking powder, cherries, almonds, and salt. Add the dry ingredients in to the wet ingredients and knead until no spots of dry …
CRAN-BLACKBERRY PEAR GALETTE
Recipe by Veronica Foods Ingredients 1 cup all-purpose flour plus extra for your work surface A pinch of salt 3 tablespoon sugar divided 6 tablespoons unsalted butter 3 tablespoons iced water 2 packs fresh blackberries-12oz pks 1 small-medium sized pear. cut roughly into small cubes 2 teaspoon Cranberry Pear Balsamic 3 tablespoons milk – serve with whip cream or vanilla ice cream Directions Preheat your oven to 425 degrees F. Place the flour, salt and 1 tablespoons sugar into a bowl, add the butter, cut into small pieces. Break the butter up in the flour with your fingers until it’s …
CRAN-BLACKBERRY PEAR GALETTE
Recipe by Veronica Foods Ingredients 1 cup all-purpose flour plus extra for your work surface A pinch of salt 3 tablespoon sugar divided 6 tablespoons unsalted butter 3 tablespoons iced water 2 packs fresh blackberries-12oz pks 1 small-medium sized pear. cut roughly into small cubes 2 teaspoon Cranberry Pear Balsamic 3 tablespoons milk – serve with whip cream or vanilla ice cream Directions Preheat your oven to 425 degrees F. Place the flour, salt and 1 tablespoons sugar into a bowl, add the butter, cut into small pieces. Break the butter up in the flour with your fingers until it’s …
SUMMER PEACH CAPRESE SALAD
Recipe by Veronica Foods Ingredients 8 oz. good quality whole milk ricotta / or your choice of cheese A large ripe peach, sliced 1/4 cup fresh torn basil leaves 2 tablespoons Peach White Balsamic 2 tablespoons Oro Bailen Picual salt & pepper to taste Directions Arrange the sliced peaches on a platter sandwiching one tablespoon of ricotta, and basil between the slices. Whisk the olive oil with the white balsamic vinegar and drizzle the peaches and ricotta with the dressing. Season with salt and pepper.
SUMMER PEACH CAPRESE SALAD
Recipe by Veronica Foods Ingredients 8 oz. good quality whole milk ricotta / or your choice of cheese A large ripe peach, sliced 1/4 cup fresh torn basil leaves 2 tablespoons Peach White Balsamic 2 tablespoons Oro Bailen Picual salt & pepper to taste Directions Arrange the sliced peaches on a platter sandwiching one tablespoon of ricotta, and basil between the slices. Whisk the olive oil with the white balsamic vinegar and drizzle the peaches and ricotta with the dressing. Season with salt and pepper.
PEACH BALSAMIC GLAZED LAMB CHOPS
Recipe by Veronica Foods Ingredients 4-6 lamb chops 1 tablespoon Italian Nocellara EVOO 2 garlic cloves 2 tablespoons honey 2 tablespoons Ripe Peach White Balsamic 3 tablespoons soy sauce 3 tablespoons chicken stock 1/4 teaspoon Sesame Oil salt and pepper to taste Directions Season the lamb chops on both sides with salt and pepper. Sear the lamb chops on all sides in a hot skillet with the Italian Nocellara EVOO medium-high heat. Remove the lamb chops from the skillet and set aside. Add the fresh minced garlic to the skillet and cook until fragrant. Lower the heat to low. Add …
PEACH BALSAMIC GLAZED LAMB CHOPS
Recipe by Veronica Foods Ingredients 4-6 lamb chops 1 tablespoon Italian Nocellara EVOO 2 garlic cloves 2 tablespoons honey 2 tablespoons Ripe Peach White Balsamic 3 tablespoons soy sauce 3 tablespoons chicken stock 1/4 teaspoon Sesame Oil salt and pepper to taste Directions Season the lamb chops on both sides with salt and pepper. Sear the lamb chops on all sides in a hot skillet with the Italian Nocellara EVOO medium-high heat. Remove the lamb chops from the skillet and set aside. Add the fresh minced garlic to the skillet and cook until fragrant. Lower the heat to low. Add …
