Cauliflower Stir-Fry w/Peanuts
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 …
Cauliflower Stir-Fry w/Peanuts
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 …
Pork Scallopini & Spaghetti Squash
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 …
Pork Scallopini & Spaghetti Squash
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 …
Arancini
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 …
Arancini
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 …
GARLIC-ASIAGO CHEESE CRACKERS
Recipe from Veronica Foods Ingredients 2 1/2 cups all-purpose flour, plus more for rolling out the dough 1/4 teaspoon baking powder 1 1/2 teaspoons salt 1/2 teaspoon freshly ground fine black pepper (optional) 1 1/2 cups aged, shredded sharp cheddar cheese 1 1/2 cups shredded Asiago cheese 1 cup Garlic Infused Olive Oil (try experimenting with other infused olive oils) Alternatively, For Cheesy White Truffle Crackers 2 1/2 cups all-purpose flour, plus more for rolling out the dough 1/4 teaspoon baking powder 1 1/2 teaspoons salt 1/2 teaspoon freshly ground fine black pepper (optional) 1 1/2 cups shredded Asiago …
GARLIC-ASIAGO CHEESE CRACKERS
Recipe from Veronica Foods Ingredients 2 1/2 cups all-purpose flour, plus more for rolling out the dough 1/4 teaspoon baking powder 1 1/2 teaspoons salt 1/2 teaspoon freshly ground fine black pepper (optional) 1 1/2 cups aged, shredded sharp cheddar cheese 1 1/2 cups shredded Asiago cheese 1 cup Garlic Infused Olive Oil (try experimenting with other infused olive oils) Alternatively, For Cheesy White Truffle Crackers 2 1/2 cups all-purpose flour, plus more for rolling out the dough 1/4 teaspoon baking powder 1 1/2 teaspoons salt 1/2 teaspoon freshly ground fine black pepper (optional) 1 1/2 cups shredded Asiago …
STUFFED MUSSELS
Recipe from Veronica Foods ½ cup of dry white wine 1 lb. of mussels (scrubbed and de-bearded) 1 diced Persian cucumber ¼ cup diced roasted red peppers 3 tablespoons of Biancolilla Extra Virgin Olive Oil 1 tablespoon of Chipotle Infused Olive Oil 2 tablespoons of chopped red onion 2 tablespoons of chopped parsley Fresh lemon juice from 1 lemon 1 tablespoon of chopped capers Salt and Pepper In a large pot bring to a simmer the dry white wine, add the mussels and cover, cook until mussels open (5 min); drain and let cool. Discard any unopened mussels. Break off …
STUFFED MUSSELS
Recipe from Veronica Foods ½ cup of dry white wine 1 lb. of mussels (scrubbed and de-bearded) 1 diced Persian cucumber ¼ cup diced roasted red peppers 3 tablespoons of Biancolilla Extra Virgin Olive Oil 1 tablespoon of Chipotle Infused Olive Oil 2 tablespoons of chopped red onion 2 tablespoons of chopped parsley Fresh lemon juice from 1 lemon 1 tablespoon of chopped capers Salt and Pepper In a large pot bring to a simmer the dry white wine, add the mussels and cover, cook until mussels open (5 min); drain and let cool. Discard any unopened mussels. Break off …
CRUNCHY SPICY CHICKPEAS
Recipe from Veronica Foods 2 – 15 oz cans of chickpeas; pat dry. 2 tablespoons of Cilantro & Roasted Onion Olive Oil 1 teaspoon of Kosher salt 1 1/2 tablespoons of Cayenne Fused Olive Oil 1 lemon (zest) 1/2 teaspoon of dried oregano Toss chickpeas in the Cilantro & Roasted Onion Olive Oil and salt. Spread onto 2 baking sheets and roast at 400 degrees Fahrenheit until crispy (about 40 min) In a skillet heat the Cayenne Fused Olive Oil with the lemon zest and dried oregano over low heat for about a minute. Toss with chickpeas; season with salt.
CRUNCHY SPICY CHICKPEAS
Recipe from Veronica Foods 2 – 15 oz cans of chickpeas; pat dry. 2 tablespoons of Cilantro & Roasted Onion Olive Oil 1 teaspoon of Kosher salt 1 1/2 tablespoons of Cayenne Fused Olive Oil 1 lemon (zest) 1/2 teaspoon of dried oregano Toss chickpeas in the Cilantro & Roasted Onion Olive Oil and salt. Spread onto 2 baking sheets and roast at 400 degrees Fahrenheit until crispy (about 40 min) In a skillet heat the Cayenne Fused Olive Oil with the lemon zest and dried oregano over low heat for about a minute. Toss with chickpeas; season with salt.
CAESAR SALAD CROSTINI
Recipe from Veronica Food 1 Baguette – sliced 1/4 inch thick 3/4 cup of Mild Extra Virgin Olive Oil- such as Athinolia Salad Dressing 1/2 cup garlic infused extra-virgin olive oil 1/4 cup finely grated Parmesan cheese Kosher salt and freshly ground black pepper 1 egg yolk 1 tablespoon juice from 1 lemon 4 anchovies 1 teaspoon Worcestershire sauce 2 thinly chopped Romaine lettuce hearts Drizzle Extra Virgin Olive Oil on baguette slices and toast in the oven until golden brown. – Set aside Make Salad Dressing: Combine egg yolk, lemon juice, anchovies, Worcestershire sauce and 1/4 cup Parmesan cheese …
CAESAR SALAD CROSTINI
Recipe from Veronica Food 1 Baguette – sliced 1/4 inch thick 3/4 cup of Mild Extra Virgin Olive Oil- such as Athinolia Salad Dressing 1/2 cup garlic infused extra-virgin olive oil 1/4 cup finely grated Parmesan cheese Kosher salt and freshly ground black pepper 1 egg yolk 1 tablespoon juice from 1 lemon 4 anchovies 1 teaspoon Worcestershire sauce 2 thinly chopped Romaine lettuce hearts Drizzle Extra Virgin Olive Oil on baguette slices and toast in the oven until golden brown. – Set aside Make Salad Dressing: Combine egg yolk, lemon juice, anchovies, Worcestershire sauce and 1/4 cup Parmesan cheese …
SHAVED BRUSSLES SPROUTS WITH PARMESAN CHEESE
Recipe from Veronica Foods Ingredients 1 pound Brussles sprouts, stem end trimmed off 2 large shallots, thinly sliced 1/4 cup shave Parmesan cheese 1/4 cup Melgarejo Hojiblanca 1 tablespoon Lemon Fused olive oil 2 tablespoons fresh squeezed lemon juice sea salt to taste fresh ground pepper to taste Directions Shave or slice the Brussles sprouts as thinly as possible. This can be done on a mandolin, using the slicing disk of a food processor, or simply by using a very sharp knife coupled with decent knife skill. In a large saute pan, heat the olive over medium-high heat. Begin by …
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SHAVED BRUSSLES SPROUTS WITH PARMESAN CHEESE
Recipe from Veronica Foods Ingredients 1 pound Brussles sprouts, stem end trimmed off 2 large shallots, thinly sliced 1/4 cup shave Parmesan cheese 1/4 cup Melgarejo Hojiblanca 1 tablespoon Lemon Fused olive oil 2 tablespoons fresh squeezed lemon juice sea salt to taste fresh ground pepper to taste Directions Shave or slice the Brussles sprouts as thinly as possible. This can be done on a mandolin, using the slicing disk of a food processor, or simply by using a very sharp knife coupled with decent knife skill. In a large saute pan, heat the olive over medium-high heat. Begin by …
Continue reading “SHAVED BRUSSLES SPROUTS WITH PARMESAN CHEESE”
CHICKEN, POBLANO AND CORN SOUP
Recipe from Veronica foods 1 large chopped onion 4 scallions, thinly sliced (white and green seperated) 1 1/4 cup of frozen or fresh roasted corn 2 Poblano chile peppers – chopped 3 tablespoons of Athinolia EVOO 5 torn corn tortillas 1 teaspoon of coriander 6 cups of low sodium chicken broth 1 cup of diced tomatoes 1 teaspoon of Baklouti Fused Olive Oil 1 lb of boneless, skinless chicken breasts 1/4 cup of light sour cream Kosher salt & pepper Combine the onion, scallion whites, poblano peppers, 3/4 cup of corn and olive oil in a large pot over medium …
CHICKEN, POBLANO AND CORN SOUP
Recipe from Veronica foods 1 large chopped onion 4 scallions, thinly sliced (white and green seperated) 1 1/4 cup of frozen or fresh roasted corn 2 Poblano chile peppers – chopped 3 tablespoons of Athinolia EVOO 5 torn corn tortillas 1 teaspoon of coriander 6 cups of low sodium chicken broth 1 cup of diced tomatoes 1 teaspoon of Baklouti Fused Olive Oil 1 lb of boneless, skinless chicken breasts 1/4 cup of light sour cream Kosher salt & pepper Combine the onion, scallion whites, poblano peppers, 3/4 cup of corn and olive oil in a large pot over medium …
CRISPY GNOCCHI WITH MUSHROOMS
Recipe from Veronica Foods 1 cup of chopped white mushrooms 2 tablespoons of Milanese Gremolata Olive Oil 1 teaspoon of soy sauce 2 grated garlic cloves 1/2 teaspoon of lemon zest 1 package of 12 oz – refrigerated gnocchi 1/4 cup of chopped parsley thinly sliced scallions – white part for garnish Kosher salt & pepper 1 tablespoon of Oro Bailen Picual EVOO In a nonstick skillet over medium heat cook the white mushrooms in the Milanese Gremolata Olive Oil until golden (8-10min), stir in soy sauce, grated garlic cloves and lemon zest; transfer to bowl and set aside. Using …
CRISPY GNOCCHI WITH MUSHROOMS
Recipe from Veronica Foods 1 cup of chopped white mushrooms 2 tablespoons of Milanese Gremolata Olive Oil 1 teaspoon of soy sauce 2 grated garlic cloves 1/2 teaspoon of lemon zest 1 package of 12 oz – refrigerated gnocchi 1/4 cup of chopped parsley thinly sliced scallions – white part for garnish Kosher salt & pepper 1 tablespoon of Oro Bailen Picual EVOO In a nonstick skillet over medium heat cook the white mushrooms in the Milanese Gremolata Olive Oil until golden (8-10min), stir in soy sauce, grated garlic cloves and lemon zest; transfer to bowl and set aside. Using …
CRISPY CRAB STUFFED SQUASH BLOSSOMS
Recipe from Veronica Foods Ingredients For the Filling 1 small shallot chopped 1 green onion, chopped 1 tablespoon Chiquitita Extra Virgin Olive Oil 1 teaspoon fresh lemon juice 1/3 cup Mascarpone 1 large egg beaten 8 oz. jumbo lump crab meat (Dungeness, if you can get it), picked through for shells 1/2 teaspoon sea salt or to taste 12 medium to large fresh zucchini squash blossoms For the Batter 1 cup seltzer water 1 cup all purpose flour 2 teaspoons baking powder a pinch of salt Cuvee – Olive Oil for frying (or any mild/ medium EVOO) Combine the shallot, …
CRISPY CRAB STUFFED SQUASH BLOSSOMS
Recipe from Veronica Foods Ingredients For the Filling 1 small shallot chopped 1 green onion, chopped 1 tablespoon Chiquitita Extra Virgin Olive Oil 1 teaspoon fresh lemon juice 1/3 cup Mascarpone 1 large egg beaten 8 oz. jumbo lump crab meat (Dungeness, if you can get it), picked through for shells 1/2 teaspoon sea salt or to taste 12 medium to large fresh zucchini squash blossoms For the Batter 1 cup seltzer water 1 cup all purpose flour 2 teaspoons baking powder a pinch of salt Cuvee – Olive Oil for frying (or any mild/ medium EVOO) Combine the shallot, …
Chicken Saltimbocca
Recipe from Veronica Foods 4 boneless skinless, preferably free-range chicken breasts, butterflied and pounded to 1/4″ thick 4 pieces of thinly sliced provolone cheese 2 medium shallots, thinly sliced 3 garlic cloves minced 1 tablespoon drained capers 2 tablespoons chopped flat leaf parsley 1/2 cup white wine 1/2 cup chicken stock, preferably homemade 1 teaspoon kosher salt fresh ground pepper to taste 1 cup all purpose flour for dredging 1/2 cup Melgarjo Hoji EVOO Heat olvie oil in a skillet over medium-high heat. Season chicken with salt and pepper on both sides. Lay each breast out flat and lay a …
Chicken Saltimbocca
Recipe from Veronica Foods 4 boneless skinless, preferably free-range chicken breasts, butterflied and pounded to 1/4″ thick 4 pieces of thinly sliced provolone cheese 2 medium shallots, thinly sliced 3 garlic cloves minced 1 tablespoon drained capers 2 tablespoons chopped flat leaf parsley 1/2 cup white wine 1/2 cup chicken stock, preferably homemade 1 teaspoon kosher salt fresh ground pepper to taste 1 cup all purpose flour for dredging 1/2 cup Melgarjo Hoji EVOO Heat olvie oil in a skillet over medium-high heat. Season chicken with salt and pepper on both sides. Lay each breast out flat and lay a …
