Chipotle Chicken Tostada Salad with Mango Salsa

Chipotle Chicken Tostada Salad with Mango Salsa

By Troy Johnson

  • Four 12” Flour Tortilla Shells
  • 1 can Refried Beans
  • 1 cup Sour Cream
  • 20 Cherry Tomatoes
  • 5 tbsps. Fresh Harvest Chipotle Olive Oil
  • 1 cup shredded Cheddar Cheese
  • 1-2 cups shredded Lettuce
  • 2-3 boneless, skinless chicken breasts (cut into small chunks)
  • ½ tbsp. Granulated Garlic
  • ½ tbsp. Ground Cumin
  • ½ tsp. Cayenne or Aleppo Chili Pepper
  • ½ tsp. Smoked Paprika
  • 1 cup Mango Salsa (see our recipe)
Fresh Harvest Tostada Bowls

If you don’t have Tostada Shell bakers, use an inverted muffin tin!

Brush inside of Tortilla shells lightly with Chipotle Olive Oil and bake shells at 350 F for 10-15 minutes or until crisp and lightly browned. Skillet cook the chicken over medium heat in the remaining Chipotle Olive Oil until mostly cooked, drain off any fat. Mix together all the spices and sprinkle over the chicken. Return to heat and brown (4-5 min). Heat up refried beans then spread in bottom of baked Shells. Add chicken and build your Tostada salad using lettuce, cheese, sour cream, tomatoes and top with Fresh Harvest Mango Salsa (or the salsa of your choice). This is a heart healthy and low fat meal! You can also try using other types of filling, including rice, other fruits and veggies, etc.

The recipe for our Mango Salsa is HERE

Mango Salsa with Jalapeño Balsamic

Mango Salsa with Jalapeño Balsamic

By Troy Johnson

This is a super easy recipe. Fun to make. Fun to eat! And you can add or replace different ingredients to make seasonal variations.

Ingredients:

  • 1 ripe Mango (peeled, pitted & diced into small cubes)
  • 1 med Jalapeño Pepper (de-seeded and finely chopped)
  • 1 small cucumber (diced into small cubes)
  • 1 small Red Bell Pepper (de-seeded and finely chopped)
  • 4-5 Tbsps. Fresh Cilantro (finely chopped)
  • 4-5 Green Onions (chopped finely)
  • 4 Tbsps. Fresh Harvest Jalapeño Balsamic

Mix together all ingredients and toss with Jalapeño Balsamic.  Serve immediately. Keeps well for several days in fridge.

 

Spicy Baklouti Chili Gumbo

Spicy Baklouti Chili Gumbo

By Rachel Bradley

This classic Gumbo is spicy and flavorful with Fresh Harvest’s Baklouti Chili Olive Oil. The Baklouti Chili is from Northern Africa and has a slow heat that stays on the tongue. Reminds us of a green pepper on steroids! Very good if you like a bit of spice!  Fresh Harvest’s Baklouti Olive Oil is created by actually crushing the Chilis with freshly picked Olives in Tunisia. 

Ingredients: 

  • 1/2 pound Andouille sausage, cut into 1/2″ slices
  • 1/2 pound peeled, deveined shrimp
  • 1/2 pound boneless skinless chicken thighs
  • 1 large celery rib, finely diced
  • 1 green pepper, finely diced
  • 1 red pepper finely diced
  • 6 cloves of garlic, minced
  • 1 yellow onion, finely diced
  • 2 green onions finely sliced
  • 1/4 cup finely chopped Italian parsley
  • 1 dried bay leaf
  • 4 cups chicken stock
  • 2 tablespoons Worcestershire sauce
  • 1 large tomato diced
  • 2 cups sliced okra (optional)
  • 1/4 cup + 2 tablespoons Fresh Harvest Baklouti Fused Chili Olive Oil
  • 1/2 cup all-purpose flour
  • salt and fresh ground pepper to taste
  • Steamed rice to serve

In a large, heavy pot heat the Baklouti chili oil over medium-high heat.  Season the chicken with salt and pepper and brown on both sides.  Set the chicken aside and add the sausage to the pot.  Saute the sausage slices until browned, and set aside. In the same pot, set over medium heat, add the flour to the oil and pan drippings stirring and scraping to incorporate.

Cook the flour over medium heat, stirring constantly for about 10 minutes until it turns a deep rich brown.  Be careful not to go overboard and cook it until it burns! Add the remaining two tablespoons of Baklouti chili oil to the flour mixture along with the garlic, peppers, onion, celery, and okra.  Saute over medium low heat until the vegetables start to become tender, about 5 minutes.

Add the stock, tomatoes, and Worcestershire sauce to the pot and stir to scrape up any browned bits stuck to the bottom of the pan.  Bring to a simmer and continue to cook until  until the gumbo thickens.  Add the Chicken and sausage back to the pot.  Lower the heat and simmer over medium-low heat for about 30 minutes. Add the shrimp during the last two minutes and cook through.

Taste and adjust the seasoning with salt and pepper.    To serve, ladle the gumbo over rice and top with the sliced green onion and chopped parsley. Serves 6-8

Portuguese Carnitas (aka Vinha D’Alhos)

Portuguese Carnitas with Fresh Harvest Olive OIl

By Rachel Bradley

You’ve probably heard of Mexican style carnitas, but have you heard of the flavor explosion that is Portuguese Carnitas (aka Vinha D’Alhos)? One of the most obvious deviations from the process of making traditional carnitas, is that the preparation for Vinha D’Alhos calls for the cubed pork shoulder to take a dip for no less than four days in a spicy, vinegary, wine, olive oil, and garlic laden marinade-of-flavor-love.

After the initial marinating, the rest of the process follows a fairly similar trajectory for making Mexican style carnitas.  However, I must confess, as much as I adore traditional carnitas, Vinha D’Alhos has been a game changer for me as the depth of flavor is spectacular.  As if that wasn’t enough, this recipe has made me the popular kid among those in the know.  When I make it, I obtain a sort of rock star status, especially among my Portuguese friends who claim it’s difficult to find anyone who knows the recipe.  They say if their grandmother isn’t making it, they’re simply forced to suffer without it.

Ingredients

  • 1 cup Fresh Harvest Pinot Noir or Red Wine vinegar
  • 1 cup good quality dry white wine
  • 1/2 cup + 1/4 cup (optional) Fresh Harvest Extra Virgin Olive Oil
  • 12 garlic cloves minced
  • 2 tablespoons kosher salt
  • 1/4 cup sweet or hot paprika (depending on how spicy you like it) 
  • 2 dried bay leaves torn
  • 1 teaspoon dried red pepper flakes
  • fresh ground pepper to taste
  • 3 Pounds boneless cubed pork shoulder cut in 1″ cubes, trimmed of excess fat

Place all the ingredients except the bay leaves, 1/4 cup of olive oil, and pork in a blender or the bowl of a food processor.  Process until well combined.  In a large sealable container, place the pork and add the marinade and bay leaves to it.  Mix the pork with the marinade to coat well and refrigerate for 4 days.

Preheat the oven to 425 F.  Arrange the marinated pork cube in a single layer on a sheet pan.  Roast the pork in the upper part of the oven for 1 hour, flipping the pork after 1/2 hour so all sides brown and caramelize.  Lower the heat to 350 F. and cover the pan with foil and bake for an additional 30 minutes until the pork is fork tender.

Optional Step – with the remaining 1/4 cup of Fresh Harvest Extra Virgin Olive Oil, you can re-fry the pork.  This results in a mind-boggling and absolutely spectacular crispy-crust on the exterior of the pork that is akin crisp bacon.  However, the cracklings will have all the flavor of linguica.  To take it this extra step, add the drained, oven roasted pork to a pan with EVOO set over medium-high heat.  Brown the pork in batches until crispy. <=== This is like insanity here, so be prepared for your reality to be forever altered.  J

Serve with crusty bread and/or mashed potatoes slathered with all the lovely pan juice.

 

Zucchini Gingerbread with California Toasted Almond Oil

Zucchini Gingerbread

By Rachel Bradley

Ingredients:

  • 2 cups unbleached all purpose flour
  • 1 1/2 cup wholewheat flour
  • 4 large eggs
  • 2 cups freshly grated zucchini and/or carrots
  • 1 cup Fresh Harvest California Toasted Almond Oil
  • 1 cup molasses  
  • 1 cup brown sugar
  • 1/2 cup granulated cane sugar
  • 2 1/2 teaspoons baking soda 
  • 2 teaspoons dry ground ginger
  • 2 teaspoons cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon salt

 

Directions:
Preheat the oven to 350 F. 

Grease two standard loaf pans, or one 9″x13″ pan.

Whisk the oil, molasses, sugars, eggs, and zucchini in a large bowl.  Whisk together the dry ingredients in a separate bowl.  Add the dry to the wet ingredients and mix just until no dry spots of flour remain.  

Bake for 45-50 minutes or until a wooden toothpick or skewer inserted in to the center comes out clean.  Cool and serve with whipped cream.