These are basically lime sugar cookies – very unique and easy! Serve with a scoop of vanilla ice cream or, if so inclined, a cold shot of very good Tequila as a fun dessert or party treat for St. Patrick’s day…or any day.
- 1 cup all-purpose organic flour
- 1 ¼ cup organic Almond flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cups granulated organic white sugar
- 1/3 cup Fresh Harvest Persian Lime olive oil
- 2 large organic eggs
- 1/2 teaspoon vanilla extract
- Food quality green dye (15 drops)
- Green sugar sprinkles (optional)
Preheat the oven to 350 F.
In a medium sized bowl, combine the flours, baking soda, baking powder, and salt with a whisk and mix well. Set aside.
In a large bowl or stand mixer, cream the sugar and the olive oil. If mixing by hand use a whisk or hand mixer until well blended.
Add in the eggs, one at a time, followed by the vanilla, and blend well. Now add 15 drops of green food coloring and mix until well blended. Fold the dry mixture into the wet mixture until a dough forms. The dough will be slightly oily and a bit sticky
Scoop out about 2 tablespoons worth of the dough, roll into a ball (or use a dough scoop). Set dough balls on non-stick baking sheet and press lightly down. Continue until all of the dough is gone. Sprinkle with green sugar before baking (optional).
Bake for 14-18 minutes until the edges are golden. These are a bit better when cooked just a bit longer rather than a bit shorter. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Try this recipe with any of our citrus oils: blood orange, lemon, etc…
This is a positively delicious and easy recipe!
- 1 rotisserie chicken, skin removed and shredded
- 2 (14.5-ounce) cans white beans
- 4 tablespoons Fresh Harvest Cilantro & Roasted Onion olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 medium Jalapeño pepper, deseeded and minced
- 2 medium Poblano peppers, deseeded and hopped
- 1/3 cup Fresh Harvest Key Lime White Balsamic
- 2 teaspoons Oregano
- 1 tablespoon ground cumin
- 1 1/2 teaspoons ground coriander
- 1 teaspoon ancho chili powder
- 4 cups low-sodium chicken broth
- 1 can white corn, drained
- 2 cups shredded Monterey Jack Cheese
- Kosher salt and freshly ground black pepper
- Fresh Cilantro, chopped (optional for topping)
- Sour cream (optional for topping)
- Fresh Jalapeno slices (optional for topping)
- Tortilla chips, crumbled (optional for topping)
Drain and rinse the canned white beans. In a medium bowl, mash halfof the beans with a potato masher until chunky. Reserve beans until needed.
Add the Cilantro and Roasted Onion olive oil to a large Dutch oven and heat it over medium heat until shimmering. Add peppers, onion, and garlic and sauté until soft and fragrant, about 5 minutes.
Add the cumin, coriander, oregano and chili powder and continue to sauté for 1 more minute to toast the spices. Stir in the chicken stock and lime balsamic bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
Stir in the shredded rotisserie chicken, cheese and corn. Salt and Pepper to taste. Stirring frequently, simmer until heated through, about 5-10 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, chopped Cilantro, freshly Jalapeño slices and tortilla chips.
This veggie rich marinara-style sauce is a variation of the classic Italian Neapolitan sauce. Easy and delicious!
- 1 medium white or yellow onion (chopped)
- 4-5 cloves garlic (minced)
- 1 large Zucchini Squash (chopped)
- 1 small Eggplant (chopped)
- ½ cup Fresh Harvest Tuscan Herb olive oil
- ¾ cup Fresh Harvest Neapolitan Herb Balsamic
- 2 (28-ounce cans) San Marzano Italian tomatoes
- 1 teaspoon Celery Seed
- 1/2 tbsp. crushed chili pepper flakes
- 1/2 tsp. baking soda
- 1 bunch of flat-leaf parsley (minced)
Heat the Tuscan Herb olive oil in a large sauce pan or Dutch oven. Add the onion and sauté over medium heat until translucent (about 3-4 minutes). Add the minced Garlic and cook 1-2 minutes longer. Then add the zucchini and eggplant and cook for 5-8 minutes until slightly translucent.
Add the canned tomatoes, Neapolitan Herb balsamic, celery seed and pepper flakes. Stir well and bring to a slight boil. Then reduce heat to lowest setting, cover and let simmer for at least 30 minutes, stirring frequently. Using a wooden spoon crush the whole tomatoes against the side of the pot.
Whisk the ¼ tsp baking soda into 1 tbsp. water and add to sauce. Stir well. Simmer for up to an hour or a little longer until sauce is a thick consistency. If needed to get a thicker consistency, simmer without lid. Before serving, add the minced flat-leaf parsley and stir well.
Serve over pasta, with meatballs, on bread, and so on.
This sauce keeps well in the fridge for up to a week.
These big meatballs are baked, not fried. And they taste more like beef than turkey! This recipe makes about 15-18 meatballs (family-style and great for freezing), but you can cut the recipe in half to make less.
- 2 lbs. Ground Turkey (1 lb. white / 1 lb. dark)
- 6-8 garlic cloves – minced (minced)
- 1 small white onion (minced)
- 1 green bell pepper (minced)
- 1 red bell pepper (minced)
- 1 tbsp. ground black pepper
- 2 eggs, beaten
- 2 cups Panko Italian or plain (bread crumbs)
- ¼ cup Fresh Harvest Tuscan Olive Oil
- ¼ cup Fresh Harvest Traditional Balsamic
- ½ cup shredded Parmesan or Romano cheese
- 2 tbsp Greek Freak or Italian seasoning
Preheat Oven to 350 degrees.
Place the ground turkey in a large mixing bowl. Add eggs, garlic, ground pepper, onion and bell peppers. Mix well.
Whisk the Tuscan Olive Oil and Traditional Balsamic in a measuring cup and add to the turkey mixture. Mix well. Add ground pepper and herbs. Mix well. Then add breadcrumbs and cheese. Mix well.
Brush the bottom of a 10” x 12” (or larger) baking dish (or try using nonstick, medium-sized muffin pans) with a bit of Tuscan Herb olive oil so the meatballs won’t stick. Next, wet your clean hands with cold water. This will keep the meatballs from sticking to your fingers!
Form meatballs by hand (about 2” x 2” or so each) and place in baking dish so that they don’t touch each other too closely. This recipe makes about 20-22 larger sized meatballs. Bake uncovered in the center of your oven for about 45 minutes or until done. Remove from oven and allow the meatballs to rest for 5 minutes.
Serve meatballs with pasta and one of our marinara sauces, or with sauce on a sandwich. (PS. they freeze well).
A classic recipe with a Fresh Harvest twist. Yes, you can!
This recipe is easier than you think and it’s delicious.
- 5 large egg yolks (room temperature)
- 2/3rd cup + 1 tbsp. granulated sugar (divided)
- 16 oz mascarpone cheese (room temperature)
- 1 cup heavy whipping cream
- ¼ cup Marsala wine (sweet)
- 2 dozen Italian Lady fingers*
- ¼ cup good quality dark rum
- ½ cup Fresh Harvest Espresso Balsamic
- 1 tsp. Vanilla extract
- Cocoa or chocolate powder for dusting
* A fairly reasonable substitute for lady finger cakes is to use a whole plain sponge cake, angel food or pound cake. Cut cake into 4”x 2” fingers and bake them in a 300-degree oven for about 15 minutes before assembling the Tiramisu. Let them cool completely before constructing Tiramisu.
Whisk 1/3 cup of sugar with egg yolks for 5 minutes until light yellow and tripled in volume. Place the egg yolks in a large heat proof bowl set over a medium saucepan of simmering water. Add the Marsala and continue whisking constantly for about five minutes or until the temperature of the mixture reaches 155 degrees on a digital thermometer (this process eliminates any bacteria).
Set aside and let cool for 10 minutes. Then, whisk in the soft Mascarpone into yokes until smooth. Don’t over whisk. Stop once you get a consistent creamy texture.
In a large bowl or stand mixer whip the cream, vanilla and 1/3 cup of sugar until soft peaks form (10-15 min). Gentlyfold whipped cream into the egg yolk and mascarpone mixture until creamy and well blended. Keep as much air in the mixture as possible. Whisk together rum, 1 tbsp. sugar and balsamic in a shallow bowl you can use to dip the lady fingers.
Working with 1 cookie at a time, dipping a total of 12 cookies into the espresso balsamic mixture per layer. Arrange the lady fingers in a single layer, side by side with a small amount of room between each, over the bottom of a 9×9” dish. Spoon 1/3 of the mascarpone mixture over the cookies and gently spread to cover. Repeat this process finishing with a layer of mascarpone. Using a mesh strainer, lightly sprinkle top with ground chocolate or cocoa. Cover tiramisu \and refrigerate at least 5-6 hours.
Preheat the oven to 350º F.
Lightly grease two 9-inch cake pans, one muffin pan, or one 13×9″ pan with Blood Orange Olive Oil.
Mix together all the dry ingredients in a large bowl. Thoroughly mix together the liquid ingredients in a separate large bowl until smooth. Add the dry ingredients into the wet and mix using a hand or stand mixer on low until well blended. Pour the mixture into the prepared pans.
Bake for 30 minutes (cupcakes will take about 15 min.) or until a cake skewer inserted in the center of the cake comes out clean. Make sure to not over-bake the cake. It should spring back when lightly touched, and a cake skewer inserted in the middle of the cake should come out clean.Cool for 20-25 minutes before removing the cakes from the pans to cool completely.
Place the chocolate chips in a heat-proof bowl. Heat the cream in a sauce pan over medium heat until just about simmering. Pour the cream over the chocolate and allow to sit for five minutes. Gently whisk the chocolate and cream until smooth, consistent, and free from any lumps.
Add in the blood orange olive oil to the chocolate and whisk to thoroughly incorporate. Allow to cool until it reaches a spreadable consistency. Gently spread the slightly cooled ganache over the the completely cooled cake. Serve with lightly sweetened whipped cream and a tangerine segment as garnish, if desired.
Serves 12 small but decadent servings.
Easy. Delicious. Hearty. Satisfying.
- ¼ cup all-purpose flour
- 1 teaspoon freshly ground pepper
- 1-pound beef stewing meat (Buffalo or Venison work well too), trimmed and cut into inch cubes
- ¼ cup Fresh Harvest Garlic infused olive oil
- ¼ cup Fresh Harvest Neapolitan Herb or Traditional balsamic
- 1 cup red wine (Cabernet Sauvignon works well)
- 3 ½ cups beef broth (low-sodium and organic)
- 2 teaspoons Greek Freak or Italian seasoning
- 1 medium white onion, peeled and diced
- 5 medium carrots, cut into 1/4-inch rounds
- 2 large baking potatoes, cut into 3/4-inch cubes
- ½ teaspoon salt, flavored salt or smoked salt
- Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat Garlic olive oil to medium high in a Dutch oven or large skillet. Shake excess flour off beef and add a few pieces at a time to pan; don’t overcrowd. Cook, turning the pieces until beef is browned on all sides, about 3-5 minutes per batch; add more oil as needed.
- Remove the beef cubes from the pan and add the Fresh Harvest balsamic and wine. Cook and deglaze over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth, salt and seasoning. Bring to a boil, then reduce to a low simmer.
- Cover and cook on low, skimming broth from time to time, until the beef is tender, about 1 1/2 hours.
- Add onions and carrots and simmer on low, uncovered, for 10 minutes. Add the potatoes and simmer uncovered until vegetables are tender, about 30 minutes more. As the stew cooks uncovered, it should reduce to a thicker consistency.If needed add 2-3 tbsps. cornstarch whisked with 1 tbsp. water to thicken stew.
Serve with our Kickin’ Cornbread Muffins, Focaccia in a Flash or Sassy Cheese Biscuits – recipes on our Blog.
By Troy Johnson
This recipe uses a crock pot to cook the pork shoulder, but you can also smoke it. Slow cooking is key for the meat to be ‘pull able’ and tender.
Trim any excess fat from meat. Put onions and peppers in bottom of crock pot. Place pork shoulder on top. Mix beer and Liquid Smoke and pour over meat. Next, drizzle and/or brush Smoked Chaabani olive oil over top of roast. Top with rosemary, salt, pepper and the smoked paprika. Cook in your slow cooker on LOW setting for 9-10 hours basting as needed. Transfer meat to cutting board, pull pork into shreds using fork and discard any fat, juices and the cooked onion and pepper. Return shredded pork to crock pot and cover with the Balsamic BBQ sauce. Stir. Cook on low for 1 hour.
To serve, spoon meat mixture onto bun bottoms. Top with coleslaw or pickles (optional) and bun top. Enjoy!