By Rachel Bradley
- 1/2 Cup Steaming hot heavy cream
- 1 pinch of sea salt
- 8 ounces best quality dark chocolate chips
- 3 tablespoons Fresh Harvest Dark or White Balsamic (my favorite options are: coconut, raspberry, apricot, tangerine, strawberry, maple, espresso, or lavender)
- 1/2 cup cocoa powder for rolling the truffles or use 6 oz. tempered (melted chocolate) for coating the truffles.
Place the chocolate chips in a medium size heat proof bowl.
Heat the cream and salt in a heavy bottom sauce pan over low heat until it just begins to steam. Do not allow it to simmer or boil.
Pour the cream over the chocolate chips and allow to sit for 2-3 minutes without stirring. Stir the mixture gently until all the chocolate is melted. Add the balsamic and stir to combine well. Cool to room temperature and then place the bowl in the refrigerator, covered until the ganache has become cold and can be scooped and formed into balls.
Have a baking sheet with a piece of parchment ready that will fit into your fridge or freezer.
Take 1 teaspoon of cold balsamic ganache and quickly roll between your hands to form a ball. If you spend too much time trying to get the shape just right, you’ll begin to melt the ganache and it will be a mess.
Place the balls on the prepared baking sheet and then place the sheet in the fridge or freezer to firm up the truffles when you’re done rolling all of them.
Now you can roll into cocoa powder or in tempered (melted) chocolate. However, these are best stored in single layers, separated by parchment or wax paper in a sealed container in the refrigerator. They can be taken out and served at room temperature.
Makes approximately 30-40 truffles!
By Rachel Bradley
Olive Oil Pastry
1 1/2 cups Whole Wheat Pastry Flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/3 cup Fresh Harvest Extra Virgin Olive Oil (your choice)
3 to 4 tablespoons water
1 pound LEAN ground beef or turkey
1 large yellow onion, finely minced
2 cloves garlic (minced)
2 tablespoons Fresh Harvest Extra Virgin Olive Oil (your choice)
1 jar Delizia Roasted Red Peppers, drained and chopped
1 teaspoon dried oregano
1/2 cup shredded Asiago (or Jack/Cheddar) Cheese
Sea salt & fresh ground pepper to taste
1 egg (beaten)
To make the filling, heat the Fresh Harvest olive oil of choice in a large skillet over medium heat. Add the ground meat of your choice. Sauté until well browned. Add the onion and sauté until translucent. Add the roasted peppers, garlic, oregano and cook for another few minutes until most of the moisture in the mixture has evaporated. Add the cheese, mix well, taste and season with salt and pepper, and then set aside to cool slightly.
Preheat the oven to 375.
Sift together the flour, salt, and baking powder. Mix the Fresh Harvest extra virgin olive oil and water together. Add to the dry ingredients and mix well until a dough forms. Knead on a lightly floured surface until smooth. Roll out to 1/8″ thickness and then using a round glass or a large circular cutter (4″-5″ diameter would be perfect), cut out rounds of dough. Fill each with 2 tablespoons of cooled filling, brush one half of the inner edge of the circle and then pinch firmly closed to form a half moon shaped empanada. Use the tines of a fork to make a decorative edge and help seal the empanadas.
Arrange on a baking sheet and brush with beaten egg. Bake for 15-20 minutes until each empanada is golden brown. Allow to cool slightly and serve warm. Can be frozen and reheated with excellent results.
Makes approximately 1 dozen empanadas.
By Troy Johnson
This is an incredible enchilada and most will never know it has no meat! This is a veggie dish that will make all the meat eaters in the house addicted! Easy, simple and freezable for later.
- 2 tablespoons Fresh Harvest Baklouti Green Chili Fused Olive Oil
- 2 tablespoons Fresh Harvest Extra Virgin Olive Oil
- 2 teaspoons ground Cumin
- 1 teaspoon Ancho chili powder
- 1/4 cup all-purpose flour (spooned and leveled)
- 1/4 cup tomato paste
- 1 can (14 1/2 ounces) reduced-sodium vegetable broth
- Coarse salt and ground pepper
- 3/4 cup water
- 3 cups grated Cheddar or Pepper Jack cheese (12 ounces) – or a mix of both.
- 1 can (15 ounces) black beans, rinsed and drained
- 2 cups Fresh Baby spinach (clean and dry)
- 1 small white onion (diced)
- 1 med Red Bell Pepper (diced)
- 1 box (10 ounces) frozen corn kernels, thawed
- 6 scallions, thinly sliced, white and green parts separated
- 16 flour tortillas (6-inch) at room temperature.
Preheat oven to 400 degrees.
Make sauce: In a medium saucepan, heat the Extra Virgin Olive Oil to medium heat. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside to cool.
Make filling: Over medium heat add 2 tablespoons Baklouti Green Chili Olive Oil to a large nonstick skillet. Add Red Bell Pepper, Onion & Scallion whites. Sauté for 3-4 minutes until onion is slightly translucent. Add corn and spinach. Cook 3-4 minutes until spinach is wilted and cooked down. Add beans. Stir well and take off the heat. Let mixture cool 4-5 minutes.
In a large bowl, combine 2 cups cheese, filling mix, Ancho chili powder and remaining 1 teaspoon ground Cumin. Stir well.
Lightly oil two 8-inch square baking dishes; set aside. On a flat working service fill each tortilla with approximately 1/3 cup filling, roll tightly and place seam side down in baking dish. Continue until both pans are full. Divide the sauce and pour over each dish. Then divide the remaining 1 cup cheese over each dish. Bake uncovered until hot and bubbly, 15-20 minutes. Cool for 5 minutes before serving. Top with scallion greens to serve.
By Troy Johnson
- 12 uncooked lasagna noodles
- 4 Tablespoons Fresh Harvest Extra Virgin Olive Oil
- 1/2 cup finely chopped onion
- 1 (8-ounce) package presliced mushrooms
- 2 small Zucchini, sliced and diced
- 3 garlic cloves, minced
- 1/2 cup + 1/2 cup shredded mozzarella cheese
- 1/2 cup part-skim ricotta cheese
- 1/4 cup minced fresh basil, divided (optional)
- 1/2 teaspoon salt + 1/2 teaspoon black pepper
- 1 teaspoon crushed red pepper
- 3 tablespoons Fresh Harvest Traditional Balsamic
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (7-ounce) bottle Delizia roasted red bell peppers in EVOO, undrained (found at Fresh Harvest).
- 1 teaspoon Italian Seasoning
- 1/2 cup finely grated Parmesan or Romano
Preheat oven to 350 degrees.
Cook Lasagna noodles according to package directions, omitting salt and fat. Let sit in cold water until ready to use.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, mushrooms, zucchini, and minced garlic; sauté 5 minutes or until veggies are just tender. Remove from heat, and stir in ½ cup mozzarella and ½ cup ricotta cheese , 2 tablespoons basil, 1/2 teaspoon salt, and 1 teaspoon crushed red pepper.
To prepare sauce, place vinegar and all remaining ingredients in a blender; process until smooth.
Place cooked noodles on flat surface; spread 1/4 cup veggie cheese mixture over each noodle. Roll up noodles, jelly-roll fashion, starting with short side. Place the rolls, seam sides down, in a non-stick or coated baking dish. Pour sauce over the rolls, cover with the remaining half cup cheese. Bake uncovered for 25-35 minutes or until sauce is bubbly and cheese is browned. Let rest/cool for 5-10 minutes before serving.