Roasted Broccoli with shaved Parmesan & White Truffle Oil

Roasted Broccoli with shaved Parmesan & White Truffle Oil

This is a dressy version of my favorite way to cook broccoli, definitely not the broccoli from our childhood days! The broccoli is delicious on its own, just with salt and pepper; but pairing it with the white truffle oil from Fresh Harvest and the Parmesan shavings turns an old standby into something rich and elegant. 

By Chef Karen Gros

Visit her at:



1)       Place a baking sheet (I use the bottom part of a broiler pan) in the oven, and preheat to 425 degrees.

2)       Slice off the stems and chop the broccoli into small florets. Peel the stems and cut into 1 inch pieces. In a large bowl toss the broccoli and stems with the butter, Fresh Harvest EVOO, salt and pepper.

3)       Pour the broccoli onto the hot baking sheet and roast in the oven for 10 to 15 minutes until the broccoli is tender, but still vibrant greet. The florets should be slightly crispy and very lightly browned.

4)       Place the broccoli in a bowl and drizzle with the white truffle oil, toss quickly to coat evenly.

5)       Arrange the broccoli on a serving platter and garnish with the Parmesan shavings. Serve immediately. 

 Fresh Harvest Premium Olive Oil and Balsamic

Crispy Baklouti Potato Croquettes

Crispy Baklouti Potato Croquettes

These are a huge hit at any gathering! Crispy-crunchy on the outside, with a spicy Baklouti olive oil potato on the inside, encasing a gooey cheese center. The Baklouti is an African green chili and has a spicy, fresh and delicious flavor. 


  • 3 pounds russet potatoes, peeled and cut in to 2″ chunks
  • 2 tablespoons Fresh Harvest Baklouti Chili olive oil
  • 1 tablespoon Fresh Harvest Garlic Infused olive oil
  • 1/3 cup grated Parmesan cheese
  • 1/2 pound mozzarella cheese cut in to 1/2″ cubes (chilled)
  • 3 large eggs
  • 1 tablespoon finely minced flat leaf parsley
  • 2 teaspoons sea salt
  • fresh ground pepper to taste
  • 1 1/2 cups fine bread crumbs

For frying: use a Fresh Harvest UP Extra Virgin olive oil.


Place the potatoes in a large pot with enough salted water to cover.  Bring to a boil and cook for approximately 20 minutes or more until the potatoes are tender.  Allow the potatoes to cool completely.  Mash the cooled potatoes, season with salt and pepper, and add the garlic infused olive oil, Baklouti Chili olive oil, parmesan cheese, parsley, and one beaten egg. egg. Mix thoroughly and set aside.

Beat the remaining two eggs in a separate bowl, and add the bread crumbs to another bowl.

Line a baking sheet with parchment paper.

Form the potato mixture in 2″ oblong shapes.  Push a piece of the chilled mozzarella cheese in to the center of each oblong, and form the potato around in so that it is completely encased. Coat each croquette in egg, and then roll in bread crumbs to thoroughly coat.  Set aside on the baking sheet. Chill in fridge for 20-30 minutes.

Heat 2″ of Fresh Harvest UP extra virgin olive oil in a heavy frying pan over medium high heat.

When a deep fry thermometer reaches 375, fry the croquettes in batches until deep golden brown on all sides, about 2 minutes per side.

Enjoy immediately.

 Fresh Harvest Premium Olive Oil and Balsamic

Blueberry Lemon Olive Oil Sour Cream Bundt Cakes

Blueberry Lemon Olive Oil Sour Cream Bundt Cakes

This desert has blueberries, so it’s super healthy, right!? Yum. You will love these moist and delicious bundt cakes. We like the mini-style best, especially for dinner parties, but it works just as well with a large, standard Bundt pan.

For The Cake:

  • 2 1/2 cups unbleached all-purpose organic flour
  • 1 cup granulated organic sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 cup sour cream
  • 2 large eggs
  • 1/2 cup Fresh Harvest Lemon Fused Olive Oil + 1 tablespoon
  • 1 teaspoon vanilla extract
  • 1 teaspoon finely grated lemon zest
  • 2 cups washed and dried blueberries (1/2 cup reserved)

For the Simple Syrup Lemon Glazed Blueberries:

  • 1/2 cup granulated sugar
  • 2 tablespoon fresh lemon Juice or the juice of 1 large lemon

Preheat the oven to 350 F.

Grease an 8 cup Bundt pan with lemon olive oil, or 8- 1 cup mini-Bundt pans.

In a large bowl, beat the sugar and eggs together until light yellow and thickened.  Add the olive oil, lemon zest, vanilla, and sour cream.

In another bowl, whisk together the dry ingredients.  Add to the wet ingredients and whisk until no dry spots of flour remain.  Fold in the blueberries reserving 1/2 cup for decoration.

For the glaze, mix together the lemon juice and sugar in a small saucepan on medium heat until the liquid begins to slightly bubble. Take off the heat, whisk, and allow the glaze to sit until all the sugar is dissolved and the glaze has become transparent.

Bake the full size Bundt pan for 45- 50 minutes, and the mini-Bundt pans for 25-30 minutes or until a tester inserted in the center comes out clean.  Allow to cool for at least 20 minutes before inverting.

Allow the cake to cool fully. Add the blueberries to the cooled clear syrup and toss to coat.  Decorate the top/center of the Bundt with the blueberries allow the glaze to run down the sides and soak into the cake.  Serve immediately.

Serves 8-10

 Fresh Harvest Premium Olive Oil and Balsamic