CITRUS & MANGO FROZEN YOGURT
Recipe by Veronica Foods * Special equipment needed: ice cream maker Ingredients 2 cups full fat, thick yogurt 1 1/2 cups thawed mango puree (or fruit puree of choice) 1 cup heavy cream 2 tablespoons powdered milk 1 cup sugar 1/2 teaspoon salt 1/4 cup Lime Olive Oil 2 Tablespoons Key Lime White Balsamic Directions In a large mixing bowl, whisk all ingredients together until sugar completely dissolves. Churn mixture according to manufacturer’s instructions. Serve right away as soft serve or transfer to an airtight container and harden in freezer for 4 to 5 hours. (Freezing in several smaller containers …
CITRUS & MANGO FROZEN YOGURT
Recipe by Veronica Foods * Special equipment needed: ice cream maker Ingredients 2 cups full fat, thick yogurt 1 1/2 cups thawed mango puree (or fruit puree of choice) 1 cup heavy cream 2 tablespoons powdered milk 1 cup sugar 1/2 teaspoon salt 1/4 cup Lime Olive Oil 2 Tablespoons Key Lime White Balsamic Directions In a large mixing bowl, whisk all ingredients together until sugar completely dissolves. Churn mixture according to manufacturer’s instructions. Serve right away as soft serve or transfer to an airtight container and harden in freezer for 4 to 5 hours. (Freezing in several smaller containers …
SPANISH TORTILLA
Recipe by Veronica Foods Ingredients 1 cup of Melgarejo Hojiblanca EVOO ½ cup Herbes de Provence Infused Olive Oil 2 pounds large Yukon Gold potatoes, cut into ¼-inch pieces 1 onion, chopped 2½ teaspoons kosher salt 8 large eggs, beaten Parsley for garnish Directions Heat both oils in a large ovenproof skillet over medium heat. Add potatoes and salt. Cook potatoes in oil until tender but not browned 20-25 min. Remove potatoes from the oil and set aside. Using the same oil cook the chopped onion until translucent, remove from skillet and transfer to container with potatoes. Add eggs and …
SPANISH TORTILLA
Recipe by Veronica Foods Ingredients 1 cup of Melgarejo Hojiblanca EVOO ½ cup Herbes de Provence Infused Olive Oil 2 pounds large Yukon Gold potatoes, cut into ¼-inch pieces 1 onion, chopped 2½ teaspoons kosher salt 8 large eggs, beaten Parsley for garnish Directions Heat both oils in a large ovenproof skillet over medium heat. Add potatoes and salt. Cook potatoes in oil until tender but not browned 20-25 min. Remove potatoes from the oil and set aside. Using the same oil cook the chopped onion until translucent, remove from skillet and transfer to container with potatoes. Add eggs and …
CREAMY LEMON CHICKEN
Recipe by Veronica Foods Ingredients 4 Thinly Sliced Chicken Breasts 1 teaspoon Salt 3/4 teaspoon Pepper 1/2 cup Flour 2 Tablespoons Butter Infused Olive Oil 2 Tablespoons Tuscan Herb Infused Olive Oil ½ onion – chopped 3/4 cup Chicken Broth 2 Tablespoons Lemon Juice 1 Lemon – sliced 2 garlic cloves, minced 1/4 cup Heavy Cream garnish with diced fresh parsley Directions Sprinkle chicken breast with salt and pepper. Place flour in shallow bowl and dredge (cover) chicken in flour, making sure to evenly coat both sides of chicken. Heat butter infused oil and Tuscan Herb oil in a skillet …
CREAMY LEMON CHICKEN
Recipe by Veronica Foods Ingredients 4 Thinly Sliced Chicken Breasts 1 teaspoon Salt 3/4 teaspoon Pepper 1/2 cup Flour 2 Tablespoons Butter Infused Olive Oil 2 Tablespoons Tuscan Herb Infused Olive Oil ½ onion – chopped 3/4 cup Chicken Broth 2 Tablespoons Lemon Juice 1 Lemon – sliced 2 garlic cloves, minced 1/4 cup Heavy Cream garnish with diced fresh parsley Directions Sprinkle chicken breast with salt and pepper. Place flour in shallow bowl and dredge (cover) chicken in flour, making sure to evenly coat both sides of chicken. Heat butter infused oil and Tuscan Herb oil in a skillet …
ROASTED BEET SALAD
Recipe by Veronica Foods Ingredients 1 -1/2 pounds fresh beets 8 oz. fresh goat cheese 6 cups baby arugula or mixed greens 1 cup whole pecans, toasted 1/4 cup + 2 tablespoons White A-Premium balsamic vinegar 1 tablespoon good quality grainy mustard fresh ground pepper to taste 1/3 cup + 2 tablespoons of Organic Chetoui EVOO Directions Preheat the oven to 400. Trim the beets and wrap in one foil packet drizzled with a tablespoon of water. Roast for 1 hour or until tender when pierced through with a knife. Once the cooked beets are cool enough to handle, peel …
ROASTED BEET SALAD
Recipe by Veronica Foods Ingredients 1 -1/2 pounds fresh beets 8 oz. fresh goat cheese 6 cups baby arugula or mixed greens 1 cup whole pecans, toasted 1/4 cup + 2 tablespoons White A-Premium balsamic vinegar 1 tablespoon good quality grainy mustard fresh ground pepper to taste 1/3 cup + 2 tablespoons of Organic Chetoui EVOO Directions Preheat the oven to 400. Trim the beets and wrap in one foil packet drizzled with a tablespoon of water. Roast for 1 hour or until tender when pierced through with a knife. Once the cooked beets are cool enough to handle, peel …
BALSAMIC CURED BEEF JERKY
Recipe by Veronica Foods Ingredients 2 pounds beef round steak, cut into very thin strips across the grain 1/4 cup soy sauce 3 Tablespoons Traditional Balsamic 2 Tablespoons natural liquid smoke 2 Teaspoons salt 1 teaspoon ground black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon hot red chili flakes (optional) Directions Place beef strips in the bottom of a large bowl and add soy sauce, balsamic, liquid smoke, salt, pepper, garlic powder, onion powder, and red chili flakes (if using).Mix to assure the meat is evenly coated and cover and marinate in the refrigerator for 8 …
BALSAMIC CURED BEEF JERKY
Recipe by Veronica Foods Ingredients 2 pounds beef round steak, cut into very thin strips across the grain 1/4 cup soy sauce 3 Tablespoons Traditional Balsamic 2 Tablespoons natural liquid smoke 2 Teaspoons salt 1 teaspoon ground black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon hot red chili flakes (optional) Directions Place beef strips in the bottom of a large bowl and add soy sauce, balsamic, liquid smoke, salt, pepper, garlic powder, onion powder, and red chili flakes (if using).Mix to assure the meat is evenly coated and cover and marinate in the refrigerator for 8 …
TANGERINE BALSAMIC BROWNIES
Recipe by Veronica Foods Brownie 1/2 cup of CA Organic Arbequina EVOO 1 cup white sugar 1 teaspoon vanilla extract 2 eggs 1/2 cup all-purpose flour 1/3 cup unsweetened high quality cocoa powder 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup chopped walnuts (optional) Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9 inch baking pan. In a medium bowl, mix the olive oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into …
TANGERINE BALSAMIC BROWNIES
Recipe by Veronica Foods Brownie 1/2 cup of CA Organic Arbequina EVOO 1 cup white sugar 1 teaspoon vanilla extract 2 eggs 1/2 cup all-purpose flour 1/3 cup unsweetened high quality cocoa powder 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup chopped walnuts (optional) Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9 inch baking pan. In a medium bowl, mix the olive oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into …
BLOOD ORANGE DARK CHOCOLATE FONDUE
Recipe by Veronica Foods Directions 1 lb. dark chocolate chips or whole bars chopped coarsely 1 cup heavy cream 1/2 cup milk 2 Tbs. Blood Orange Fused Olive Oil 1 Tbs. Fresh Orange Zest 1 teaspoon vanilla extract Pinch kosher salt 2 tablespoons Tangerine Dark Balsamic or Traditional Balsamic Cookies, Fruit, marshmallows, or pound cake, for serving Ingredients Special equipment: 6-quart slow cooker Heat a 6-quart slow cooker with insert on high until hot. Combine the chocolate, cream, milk, vanilla and salt and olive oil in the hot insert. Cover and cook on high for 30 minutes, then whisk the …
BLOOD ORANGE DARK CHOCOLATE FONDUE
Recipe by Veronica Foods Directions 1 lb. dark chocolate chips or whole bars chopped coarsely 1 cup heavy cream 1/2 cup milk 2 Tbs. Blood Orange Fused Olive Oil 1 Tbs. Fresh Orange Zest 1 teaspoon vanilla extract Pinch kosher salt 2 tablespoons Tangerine Dark Balsamic or Traditional Balsamic Cookies, Fruit, marshmallows, or pound cake, for serving Ingredients Special equipment: 6-quart slow cooker Heat a 6-quart slow cooker with insert on high until hot. Combine the chocolate, cream, milk, vanilla and salt and olive oil in the hot insert. Cover and cook on high for 30 minutes, then whisk the …
BLOOD ORANGE ITALIAN STYLE COOKIES
Recipe by Veronica Foods Ingredients 3 cups unbleached organic flour 2 cups granulated cane sugar 1 teaspoon salt 2 teaspoons baking powder 2 finely grated orange peel 1 cup Blood Orange (fused) Agrumato Olive Oil 2 large room temperature eggs, whisked 2 tablespoons fresh squeezed orange juice Powdered sugar for garnish Directions Preheat the oven to 350 F. In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, add the sugar, orange agrumato oil, orange juice, and eggs. Beat on medium speed until thick and creamy, about 3 minutes.In a separate bowl …
BLOOD ORANGE ITALIAN STYLE COOKIES
Recipe by Veronica Foods Ingredients 3 cups unbleached organic flour 2 cups granulated cane sugar 1 teaspoon salt 2 teaspoons baking powder 2 finely grated orange peel 1 cup Blood Orange (fused) Agrumato Olive Oil 2 large room temperature eggs, whisked 2 tablespoons fresh squeezed orange juice Powdered sugar for garnish Directions Preheat the oven to 350 F. In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, add the sugar, orange agrumato oil, orange juice, and eggs. Beat on medium speed until thick and creamy, about 3 minutes.In a separate bowl …
SAUTE GREEN BEANS
Recipe by Veronica Foods Ingredients ½ tablespoon of Melgarejo Hojiblanca EVOO 1 ½ lbs. of trimmed green beans Kosher Salt 1 teaspoon of Honey Ginger Balsamic Vinegar 3 tablespoons of soy sauce 3 tablespoons of tahini 2 tablespoon of honey 1 tablespoon of Toasted Sesame Oil 2 minced garlic cloves Directions Heat EVOO in a large saucepan over medium heat, add the green beans, Honey Ginger Balsamic Vinegar, and sauté until tender – 5-6 min. Season lightly with salt to taste and remove from heat. In a bowl, combine the soy sauce, tahini, honey, Toasted Sesame Oil, and garlic and …
SAUTE GREEN BEANS
Recipe by Veronica Foods Ingredients ½ tablespoon of Melgarejo Hojiblanca EVOO 1 ½ lbs. of trimmed green beans Kosher Salt 1 teaspoon of Honey Ginger Balsamic Vinegar 3 tablespoons of soy sauce 3 tablespoons of tahini 2 tablespoon of honey 1 tablespoon of Toasted Sesame Oil 2 minced garlic cloves Directions Heat EVOO in a large saucepan over medium heat, add the green beans, Honey Ginger Balsamic Vinegar, and sauté until tender – 5-6 min. Season lightly with salt to taste and remove from heat. In a bowl, combine the soy sauce, tahini, honey, Toasted Sesame Oil, and garlic and …
CREAMY WHITE BEAN DIP
Recipe by Veronica Foods Ingredients 2 Tablespoons Tuscan Herb Infused Olive Oil – extra for drizzle 2 Tablespoons of Portuguese Chiquitita EVOO ½ cup of water 2 sliced garlic cloves 1 medium escarole (or kale) hand torn ¼ cup of dry white wine 1 – 15oz can of cannellini beans Kosher salt ½ teaspoon finely chopped rosemary Fresh lemon juice from ½ small lemon. Crackers for serving Veggies for serving Directions Combine Tuscan Herb Infused Olive Oil and the Portuguese Chiquitita, heat in a large sauté pan over low heat, add the garlic, and cook until just starting to soften …
CREAMY WHITE BEAN DIP
Recipe by Veronica Foods Ingredients 2 Tablespoons Tuscan Herb Infused Olive Oil – extra for drizzle 2 Tablespoons of Portuguese Chiquitita EVOO ½ cup of water 2 sliced garlic cloves 1 medium escarole (or kale) hand torn ¼ cup of dry white wine 1 – 15oz can of cannellini beans Kosher salt ½ teaspoon finely chopped rosemary Fresh lemon juice from ½ small lemon. Crackers for serving Veggies for serving Directions Combine Tuscan Herb Infused Olive Oil and the Portuguese Chiquitita, heat in a large sauté pan over low heat, add the garlic, and cook until just starting to soften …
BLOOD ORANGE CHOCOLATE CAKE
Recipe by Veronica Foods Chocolate Cake 1/2 cup cocoa powder 1 tsp. vanilla extract 1 1/2 cups all-purpose flour 1 cup granulated sugar 1/4 tsp. salt 1 tsp. baking soda 1 Tbs. Tangerine Dark Balsamic Vinegar 2 large eggs beaten with enough cold water to equal one cup 1/2 cup Blood Orange Fused Olive Oil + more for greasing pans Preheat the oven to 350ºF. Lightly grease two 9-inch cake pans, one muffin pan, or one 13×9-inch pan with Blood Orange Agrumato. Mix together all the dry ingredients in a large bowl. Thoroughly mix together the liquid ingredients in a …
BLOOD ORANGE CHOCOLATE CAKE
Recipe by Veronica Foods Chocolate Cake 1/2 cup cocoa powder 1 tsp. vanilla extract 1 1/2 cups all-purpose flour 1 cup granulated sugar 1/4 tsp. salt 1 tsp. baking soda 1 Tbs. Tangerine Dark Balsamic Vinegar 2 large eggs beaten with enough cold water to equal one cup 1/2 cup Blood Orange Fused Olive Oil + more for greasing pans Preheat the oven to 350ºF. Lightly grease two 9-inch cake pans, one muffin pan, or one 13×9-inch pan with Blood Orange Agrumato. Mix together all the dry ingredients in a large bowl. Thoroughly mix together the liquid ingredients in a …
QUINOA AHI TUNA BOWL
Recipe from Veronica Foods Ingredients 2 tablespoons soy sauce (Tamari if possible) 1 teaspoon Serrano Honey Vinegar 1 teaspoon Japanese Roasted Sesame oil 1 teaspoon black sesame seeds, plus more for garnish 1 pound sushi-grade ahi tuna or sushi-grade wild salmon, 1″ cubes 2-3 scallions, thinly sliced Salad 6 cups organic mixed spring greens 1 medium English cucumber cut into 1′” dice 1 large avocado Spicy Baklouti Miso Dressing 1 rounded tablespoon yellow miso 2 tablespoons honey ginger white balsamic 2 tablespoon Baklouti Olive Oil 1 tablespoon Garlic Olive Oil 1 teaspoon dark sesame oil 2 tablespoons plain yogurt For …
QUINOA AHI TUNA BOWL
Recipe from Veronica Foods Ingredients 2 tablespoons soy sauce (Tamari if possible) 1 teaspoon Serrano Honey Vinegar 1 teaspoon Japanese Roasted Sesame oil 1 teaspoon black sesame seeds, plus more for garnish 1 pound sushi-grade ahi tuna or sushi-grade wild salmon, 1″ cubes 2-3 scallions, thinly sliced Salad 6 cups organic mixed spring greens 1 medium English cucumber cut into 1′” dice 1 large avocado Spicy Baklouti Miso Dressing 1 rounded tablespoon yellow miso 2 tablespoons honey ginger white balsamic 2 tablespoon Baklouti Olive Oil 1 tablespoon Garlic Olive Oil 1 teaspoon dark sesame oil 2 tablespoons plain yogurt For …
