This is our basic family recipe which is classic and delicious. Make subtle variations depending on your tastes and use different oils to fry the eggplant.
- 2 large globe eggplants sliced in to 1/2″ thick slices
- 2 cups of bread crumbs
- 1 cup of grated Parmesan cheese
- 3 cups grated mozzarella
- 1 1/2 cups flour
- salt & pepper to taste
- enough Fresh Harvest extra virgin olive oil to pan fry the eggplant
- 3 cups canned or fresh crushed tomatoes (We use organic Italian tomatoes)
- 1 large white onion diced fine
- 1 large bunch fresh basil
- 2 tsp. dried oregano or several sprigs of fresh oregano leaves (chopped)
- 4 garlic cloves diced fine
- 1/4 cup white wine
- 1/4 cup Fresh Harvest Traditional Balsamic
- 3 tablespoons Fresh Harvest extra virgin olive oil
- salt and pepper to taste
Start by making the sauce. Heat three tablespoons of olive oil in a sauce pan over medium heat. Sauté the onion until translucent. Add the garlic and sauté for another minute without letting it brown. Pour in the wine and allow to reduce for a minute. Add the tomatoes, half of the basil leaves torn or roughly cut in to pieces, the oregano, the Fresh Harvest Traditional balsamic and season with salt and pepper to taste. You will use less salt than you might think due to the acidity in the balsamic and wine. Allow the sauce to simmer gently over low heat until nicely thickened. Taste and adjust seasoning with salt and pepper. Add the rest of the basil leaves to the sauce just before assembling.
While the sauce is simmering, salt the eggplant slices and put in a colander in the sink for 20 minutes. Pat the slices dry. In a wide bowl, mix the flour with 1 teaspoon of salt and fresh pepper to taste. In a separate wide bowl mix the bread crumbs with Parmesan cheese and another teaspoon of salt and pepper to taste.
Whisk the eggs together in a third, wide bowl. Heat about a 1/4″ of olive oil in a large frying pan over medium high heat. First dredge the eggplant into the flour, then dip in to eggs, then dip in to bread crumbs being sure to coat thoroughly each time. Once battered, let the eggplant rest for a few minutes. Preheat the oven to 400.
Without overcrowding the pan, fry the eggplant slices until golden brown on both sides set aside on paper towels until all slices are browned. Lightly grease a a 13″x9″ baking pan and ladle 1 cup of sauce in to the bottom layer eggplant slices in the bottom without overlapping. Ladle another cup of sauce on top and sprinkle with 1 cup of Mozzarella. Repeat the layers 2-3 times, ending with mozzarella on top. Bake for 25-30 minutes until bubbling and golden. Serves 6.
Peanut butter is a pantry staple. If you have kids or dogs, chances are you have a few jars stashed in the cupboard. What many people don’t know is that the average jar of peanut butter contains loads of dangerous hydrogenated fats, sodium and sugar. The following recipe was developed using our fresh, high antioxidant extra virgin olive. This recipe is yummy, simple and nutritious!
-2 Cups roasted, unsalted peanuts
–1/4 cup Fresh Harvest MILD intensity Extra Virgin Olive Oil
The peanuts you use will make a huge difference in the recipe. Look for FRESH, high quality, roasted and unsalted peanuts. Our favorite is Virginia peanuts which can be purchased online, or in Eureka we have a fabulous nut store.
Place the peanuts in the jar of your blender or food processor. Pour the olive oil over the peanuts and wait 30 seconds until the oil flows to the bottom of the jar.
Turn the blender/food processor on high. Process until the desired level of creaminess or up to two minutes for super creamy peanut butter.
It may be necessary to turn of the blender a few times and scrape down the sides of the blender jar. Store tightly covered in the refrigerator for up to 6 weeks.
Makes 1 1/2 cups natural peanut butter!
A fresh way to cook up your zucchini! Hearty and delicious!
Yield: About 10 2 1/2 inch fritters
- 1 pound (about 2 medium) zucchini
- 1 teaspoon coarse or Kosher salt, plus extra to taste
- 2 scallions, split lengthwise and sliced thin
- 1 large egg, lightly beaten
- Freshly ground black pepper
- 1/2 cup all-purpose flour
- 2-3 tablespoons Fresh Harvest extra virgin olive oil
- 1/2 teaspoon baking powder
Wash and dry Zucchini. Trim off ends. Grate Zucchini using large-hole grater or food processor. Toss in a large bowl with 1 teaspoon coarse salt and set aside for 10 minutes to rest. Important: gently wring out the zucchini by wrapping it up in a clean dishtowel or piece of cheese cloth and wringing away the water. Return dried Zucchini shreds to bowl. Add1/4 teaspoon more salt. Stir in scallions, egg and some freshly ground black pepper. In a tiny dish, stir together flour and baking powder, then stir the mixture into the Zucchini batter. Mix well and form into patties or use a spoon to form balls of the batter mix.
In a large non-stick (or cast iron if you prefer) heat 2-3 tablespoons of the Fresh Harvest oil over medium-high heat until shimmering. Place the patties or spoon in the mixture into the skillet and cook the fritters over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. If you find this happening too quickly, reduce the heat to medium. Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more. Drain briefly on paper towels then transfer to baking sheet and then into the warm oven until needed (about 225 degrees). Repeat process, keeping the pan well-oiled, with remaining batter. Try to ensure the fritters have at least 5-10 minutes in the oven to finish setting and getting extra crisp.
(Optional Dipping/Topping Sauce)
- 1 cup sour cream or plain, full-fat yogurt
- 2 tablespoons Fresh Harvest Lemon Balsamic
- Pinch of salt
- ½ to 1 teaspoon Dill Weed (to your taste)
- 1 small minced or crushed clove of garlic
For the topping, if using, whisk together the above ingredients (adjust the flavors to your taste).
Dollop on each fritter before serving. Enjoy! Yum!
This ice cream is light, sweet and fruity with the unmistakable Balsamic flavor! This recipe does not use eggs, so the ice cream is lower but just as tasty.
- 1 1/2 cups fresh strawberries, hulled and sliced into chunks (reserve a few of any extra strawberries for garnish)
- 3/4 cup whole milk
- 2/3 cup granulated white sugar
- pinch of sea salt
- 1 1/2 cups heavy cream
- 4 Tablespoons Fresh Harvest Strawberry Balsamic
- 1/2 Teaspoon Vanilla extract
1) Hand slice the strawberries into small chunks or use a food processor and very lightly pulse until roughly chopped. Put the strawberries in a bowl and toss them with the Strawberry Balsamic vinegar. Cover and reserve in refrigerator.
2) In a medium bowl use a hand mixer on low speed or a whisk to combine the milk, sugar and salt until the sugar is well dissolved. Stir in the heavy cream and vanilla extract. Stir in strawberries, with all juices. Cover and refrigerate 1-2 hours or overnight.
3) Using your ice cream maker, pour in chilled blend and make your ice cream.
4) Before serving, add any extra strawberries to the top as garnish.
5) Serve immediately or freeze for later. Enjoy!