Vinegar has a way of both infusing and pulling out the flavor from ingredients which are steeped in it. This maceration process is simple and delightfully tasty. It’s also a healthy alternative to store bought sweetened drinks. With Spring’s abundance of produce, use your imagination to create delightful combinations of seasonal fresh fruits, vegetables, berries, and vinegar to make all manner of mixers and spritzers.
- 2 cups of Fresh Harvest Grapefruit White Balsamic (or your choice of their awesome white balsamic)
- 1 small English cucumber thinly sliced (about 1 cup)
- 1/2 lemon thinly sliced
- Seltzer water or sparkling water (no sodium added)
- A shot or two of your favorite vodka or gin (optional)
In a one liter Mason jar or small pitcher add the sliced cucumber and lemon. Pour the grapefruit balsamic over the cucumber and lemon and refrigerate for at least one hour or up to four hours. The longer it sits, the more pronounced the flavor of the fruit infusion. Strain and keep refrigerated and tightly covered for up to two months.
To serve, add 1-2 tablespoons or more of the Shrub mixture (depending on your preference for sweetness) to 8 oz. of chilled sparkling water. Or serve over ice if desired.
(Optional alcohol recipe: use a few tablespoons to flavor a vodka or gin martini, or mix in a few shots of vodka or gin into the finished sparkler to add a kick.)
This recipe makes between 16-32 servings depending on amount added to water or cocktails.
A healthy side…or a meal. Try to use organic veggies if possible.
- 1 cup sweet onion (1” cubes)
- 2 cups cabbage (1” cubes)
- 1 cup sliced new potatoes (1” cubes)
- 1 cup baby carrots
- ½ tsp. salt (a smoked salt is best)
- ½ tsp. Rosemary
- ½ tsp. Thyme
- ½ tsp. Black Pepper
- ¼ cup Fresh Harvest Extra Virgin, Garlic, Herbs de Provence, Butter or Tuscan Herb olive oil (your choice really, many of our olive oils will work well)
Wash root veggies and cabbage. Add Fresh Harvest olive oil to non-stick skillet. If not using a non-stick skillet, remember old Japanese proverb: hot pan + cold oil = no stick.
Sauté the potatoes, carrots and onion in the olive oil for 15-25 minutes on medium heat, COVERED, or until slightly tender. Add the cabbage and continue to cook covered until root veggies and cabbage are tender. Leave on stove covered for 10-15 minutes with no heat if necessary. Serve immediately.
One of our favorite family recipes! Baklouti is a spicy African pepper with amazing flavor and depth. Add Hawaiian pineapple, sweet onion and red bell peppers and you’ve got a balance of fresh, sweet and spicy that is delicious for everyone. This is tremendous flavor you won’t want to miss!
Place the cut chicken in a large shallow bowl or ziplock baggie. Mix the Baklouti Green Chili olive oil and Pineapple balsamic with a whisk and pour most of the mixture over the chicken (reserve some for a baste when grilling). Cover and refrigerate for at least 2 hours (overnight is better and you can do up to 2-3 days). Stir occasionally.
- 2 lbs. marinated chicken (see above)
- 1 can pineapple chunks or fresh cubed pineapple
- 2 red bell peppers (cut into 1-2” squares)
- 2 sweet onions (peeled and cut into 1-2” squares
- Wooden skewers (soaked in water for 20 minutes)
Start with a slice of red pepper and layer on chicken, onion and pineapple chunks until the water soaked skewers are filled. Discard the marinade from the chicken bits.
Cook the skewers on MEDIUM heat on your grill, turning at least once and cook until chicken is done and firm. Use the rest of the marinade (not used for the chicken) as a baste. Brush it on the skewers as you cook them for maximum flavor.
This is a dish best served with some Arkansas basmati rice!
Frittata is an egg-based Italian dish similar to an omelette or crustless quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta. Served with our Harissa Aioli sauce, this recipe could be breakfast, lunch or dinner!
- 2 pounds small yellow potatoes cut into 1″ pieces
- 2 shallots, thinly sliced
- 1 jar roasted red peppers, drained
- 2 green onions thinly sliced
- 2 teaspoons fresh thyme
- 1/4 cup Fresh Harvest Extra Virgin Olive Oil
- 10 large eggs (farm fresh/free range/organic)
- 2 teaspoons fine sea salt
- Fresh ground pepper to taste
Preheat the oven to 400 F. In a small pot, cover the potatoes with water. Add a tablespoon of salt and bring to a simmer. Cook the potatoes until just barely tender when pierced with a knife tip, about 8 minutes. Remove and drain the potatoes.
In a heavy 12″ oven proof sauté pan (cast iron is ideal here) heat the Fresh Harvest EVOO over medium high heat. Add the fully drained and dry potatoes to the hot oil and sauté until they just begin to take on a golden hue. Add the shallot and roasted peppers to the potatoes. Continue cooking over medium-high flame for another 3-5 minutes until the shallots begin to take on a golden hue. Add the fresh thyme.
In a large bowl, crack the eggs and whisk with 2 teaspoons of salt and ground pepper to taste. Pour the eggs over the potatoes and vegetables in the pan. Place the entire pan in the oven for 15-20 minutes, or until the egg is fully set and the bottom of the frittata is golden brown. Cut the frittata in wedges and serve each slice sprinkled with thinly sliced scallions, a sprinkle of fresh thyme, and a dab of the Aioli, if desired. Serves 8.
- 1 cup Fresh Harvest Harissa Olive Oil
- 1 large clove garlic
- 2 large egg yolks (must be at room temperature)
- 1 tablespoon lemon juice
- 1 teaspoon fine sea salt
In the bowl of a food processor or blender, add the egg yolks, lemon juice, salt, and garlic clove. Process until smooth. With the motor running, slowly add the olive oil; pouring in a thin stream until the mixture comes together forming an emulsion.
A wonderful item for your brunch menu! Use farm fresh eggs and our heart healthy olive oil for a nutritious meal anytime. Also try with different wholegrain breads!
- 8 slices of bread (1/2″ thick slices)
- 8 large eggs (preferably organic and free range)
- 1/2 cup olive oil of choice – any Fresh Harvest EVOO or try mushroom and sage, butter, gremolata, (plus, add a few drops of our truffle oil for a luxurious experience)
- Fresh ground pepper (optional) to taste
- A few pinches of fine sea salt (to taste)
Preheat the oven to 350 F. Adjust a rack to the middle of the oven.
Line a large rimmed baking with parchment paper. Arrange the bread slices on the baking sheet. Using a pastry brush, liberally coat each slice of bread on both sides with the Fresh Harvest olive oil of your choice. Using a cookie cutter, or other round cutter, cut out a hole (approximately 2 1/2″ in diameter) in the center of each slice of bread. Crack an egg into each hole. Season the bread and eggs with salt and pepper to taste.
Bake for 10 minutes – or until bread is lightly toasted and eggs are set, but the yolk is still a little runny. (For well done eggs with a solid yolk, cook for 12 minutes). Serve immediately.
If you can get really good quality Ahi Tuna, then try this recipe!
Ahi Tuna Marinade
- 6 cups organic mixed spring greens
- 1 medium English cucumber cut into 1′” dice
- 1 large avocado
Spicy Baklouti Miso Dressing
- 4 cups cooked quinoa cooled to room temperature
- Pickled ginger (optional)
- 4 small squares of roasted dried seaweed snacks (nori) cut up for garnish (optional)
Prepare 4 cups cooked quinoa set aside and allow to fully cool to room temperature. Prepare the tuna marinade by placing all marinade ingredients into a medium bowl and whisking. Add cut up tuna and toss to coat. Refrigerate tuna while preparing the rest of the recipe or up to 20 minutes.
Make the Miso Dressing by adding all dressing ingredients to the bowl of a blender or food processor. Process on high until the mixture is fully blended and creamy. Set aside.
Just before serving, in a large bowl toss 6 cups of mixed greens with 4-6 tablespoons of miso dressing. Compose the bowl by adding 1 cup of cooked quinoa to the bottom of each bowl. Add a mound of dressed mixed greens to the top of the quinoa. Divide the cut up avocado and cucumber to each salad. Place equal portions of the tuna on top of the greens. Place cut up nori strips atop salads and serve immediately.
Serves up to 4 people as a light meal or 6 as a small salad.