Lemon Fused Olive Oil Polenta Cake

Lemon Olive Oil Polenta Cake

By Rachel Bradley

Super simple, extremely delcious, relatively healthy, and adaptable for so many other applications (think trifle, strawberry short cake, glazed lemon cake, with fruit compote, layered cake etc). Serve with Vanilla Ice Cream or drizzle with a balsamic reduction. Many options!


  • 2 cups unbleached all-purpose flour (organic if possible)
  • 1/2 cup stone ground cornmeal (regular cornmeal will work here too)
  • 1 1/2 cups sugar
  • 1 cup Fresh Harvest Eureka Lemon Fused olive oil
  • 1 cup whole milk yogurt
  • 2 eggs
  • 2 teaspoons baking soda
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt


Preheat the oven to 350 F.

Grease a 9″x9″ baking pan with lemon olive oil.  In a large bowl combine the sugar, eggs, yogurt, vanilla, and lemon olive oil.  Whisk until pale and well combined.  Whisk the dry ingredients together and add to the wet ingredients.

Pour into the prepared pan and bake for 25-30 minutes in the center of the oven until golden brown, or until a toothpick inserted into the center comes out clean.

Cool for 15 minutes in the pan, and invert on to a rack and cool fully before serving.

Serves 6-8

Slow Cooked Tri Tips & Gravy with Mashed Potatoes

tri_tip_mashed potatoes

by Troy Johnson
 Yum! For the Olive Oils and Balsamic in this recipe, choose whatever sounds good. You can use EVOO, Garlic, Tuscan Herb, etc, for the oil. Traditional Balsamic works well, but so would Fig or Espresso, etc.


  • 5 tablespoons Fresh Harvest olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, roughly chopped
  • 2 lbs. tri tip pieces {or a 2 lb. tri tip roast, cut into large pieces}
  • salt & pepper, to taste
  • 1-10.5 oz. can beef consommé
  • ¼ cup red wine
  • ¼ cup Fresh Harvest Traditional Balsamic.
  • ½ cup water
  • 2 bay leaves
  • 3/4 teaspoon dried thyme leaves
  • 3 tablespoons softened butter
  • 3 tablespoons flour
  • more water, if needed.



Preheat oven to 300 degrees. In large heavy bottomed pot {such as a dutch oven} heat olive oil over medium heat. Once pot is hot, sauté onions for 3 minutes. Stir in garlic and cook another minute. Remove from pot.

Season meat with salt and pepper and brown in pot. This should take about 5 minutes. Pour in sautéed onions and garlic,  beef consommé, water, bay leaves and thyme. Stir and cover. Place into preheated oven and bake 2-3 hours or until meat is fork tender.

Remove from oven.

Using a slotted spoon, remove meat from liquid in pot. Return to medium heat on stove top. In a small bowl, stir butter and flour together until a smooth paste forms. Pour butter mixture into hot liquid and whisk in to stir. Within a minute or so, sauce should thicken to gravy. If gravy gets too thick, add in 1/2 cup water or until desired consistency is reached. Replace meat and stir to coat in gravy. Turn heat to low to keep warm before serving.

Serve with (or on top of) Mashed Potatoes. (For a decadent Mashed Potatoes recipe check out or website or blog)

World Renowned Heart Surgeon Speaks Out On What Really Causes Heart Disease


This article is extremely interesting and worth a read. Be sure to note that real Extra Virgin Olive Oil has a very low polyunsaturated fat profile, so the Omega 3-6 ratio is not a big deal. In fact, the polyphenols in real EVOO are some of the most amazing antioxidants you can get. Just be sure to get real EVOO from a trusted source, as most of the EVOO on the market today is adulterated with Canola and other types of inferior oils. READ THE ENTIRE ARTICLE BY CLICKING HERE.