Slow roasted goodness that falls off the bone and is full of flavor! We use our organic olive wood smoked olive oil to give our chicken a special kick of flavor.
- 1 whole roasting chicken (organic, free-range if possible)
- ½ cup Fresh Harvest Smoked Olive Oil
- 10-12 cloves Garlic (minced)
- 1 tablespoon dried rosemary
- Dash of Salt and Pepper
In a small bowl whisk together the smoked olive oil, garlic and rosemary. Set aside.
Prepare your chicken by washing and drying (some people skip this step; it doesn’t matter because the heat of the oven will kill any bacteria). Using a small spatula separate the chicken skin from the breasts (and thighs if possible).
Place scoops of the smoked olive oil marinade in-between the skin and meat of the chicken. Brush/rub the rest of the marinade over the chicken and inside cavity. Cover, refrigerate and let marinate overnight if possible (at least 3-4 hours).
Make more marinade if you want (the more the better!) and brush onto the chicken every few hours if possible.
Preheat oven to 350 degrees F.
Roast the chicken covered for 1 ½-2 hours (depending on the size of your bird). Remove lid and let roast uncovered for another 30 minutes. You want the internal temperature of the chicken to reach 165 F. Next turn off the stove, cover chicken and let it rest in the oven for a while – or on the counter.
NOTES: We prefer to cook the chicken longer than shorter, and doing so covered keeps the bird moist. The results usually yield a fall-off-the-bone chicken that is just delicious.
We also prefer to use a cast iron Cocotte (with lid) to roast chicken. The heat distribution is superior to that of most any other material. Our favorite brand is Staub.
A Southern tradition that is addictive! Crystal Bridges fabulous restaurant, Eleven, occasionally serves collard greens and their method was our inspiration. We use bacon, Maple balsamic and a dab of brown sugar and the results are awesome, sticky, and delicious.
- ½ pound collard greens (see recipe for preparing)
- 3 sliced smoked bacon, cut in half
- 1 large white or red onion, chopped.
- 2-3 cloves garlic, minced.
- ½ teaspoon Ancho or New Mexican Chili powder
- 1 cup chicken stock
- ½ cup Fresh Harvest Maple Balsamic
- 1 Tablespoon Brown Sugar
- ¼ teaspoon salt
- fresh ground pepper to taste
Wash the collard greens thoroughly. If purchasing whole leaves, remove the stem that runs down the center by gently ripping the leaves down each side of the stem. Stack the half leaves in a pile. The tender young heart leaves don’t need to be stripped. Stack 6-8 leaves on top of one another and roll them up. Then slice into ½ inch strips. Set the cut greens aside for a bit.
Using a medium/large non-stick skillet or pot fry the bacon on medium heat until just crispy. Take bacon out, let cool and crumble. Set aside.
Leave bacon drippings in pan over medium heat and add the onion and garlic, cook 3-4 minutes until the onions are very slightly translucent. Add the brown sugar, chili powder, salt and pepper. Add back the crumbled bacon. Stir frequently and cook 2-3 more minutes.
Pour in chicken broth and balsamic. Stir and add the collard greens. Reduce heat to low and cook for 30-45 minutes or until the broth and balsamic have reduced and the greens are tender. Stir frequently. This final slow cooking should reduce the broth to a thicker consistency.
You can speed up the process by cooking on medium heat and stirring very frequently until the broth/balsamic have reduced.
The desired end result is a sticky, moist dish with just a little bit of liquid, so adjust cooking accordingly to achieve that type of reduction.
This is a delicious pesto which you can use as a spread, tamponade, on pasta, etc. You won’t want to heat this, but serve room/temp or chilled or on hot pasta.
- 8 oz. Fresh Chèvre Goat Cheese
- 1/4 cup Fresh Harvest Garlic olive oil
- 1 cup washed and dried fresh basil
- 1 teaspoon Fresh Harvest Premium White Balsamic
- 1 teaspoon sea salt (or add salt to taste)
Place the ingredients inside the bowl of a food processor or blender and process until creamy and smooth in consistency. Serve with bread, crackers, pita, vegetables, or as a lovely sauce for pasta or dressing for pasta salad. Adjust seasoning and store tightly covered in the refrigerator for up to three days.
A wonderful brunch item for your next gathering!
- 2 eggs
- 2 cups all-purpose flour
- 1 3/4 cups milk
- 1/2 cup Fresh Harvest Lemon fused olive oil
- 1 tablespoon white sugar
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Fresh Strawberry-Balsamic Compote:
For the Compote:
Place the sugar and 1/2 cup of balsamic in a heavy duty 2+ quart sauce pan. Heat over medium, swirling occasionally until the sugar is completely dissolved. Add the strawberries and cook at a simmer until the strawberries begin to lose shape and become a thick, chunky sauce (about 8-10 minutes), stirring frequently.
Cool to room temperature before serving.
For the Waffles:
Preheat a standard or Belgian waffle maker. Beat the eggs in large bowl with a mixer or by hand until fluffy. Beat in flour, milk, Lemon Fused Olive Oil, sugar, baking powder, salt and vanilla, just until smooth. Grease the preheated waffle maker with non-stick cooking spray. Pour mix into the ready waffle maker. Cook until golden brown. Serve with Strawberry Balsamic Compote and a dollop of yogurt or cream if desired.
This is a wonderful and easy American-style Bolognese (meat) sauce which makes the best spaghetti! This ragu will leave your guests asking for more! Inspired by my Nonna, you’ll love this recipe.
- 1 lb lean ground beef (organic/grass-fed)
- 1 medium onion (chopped well)
- 1 green bell pepper (chopped well)
- 3-4 cloves of fresh garlic (minced)
- ¼ cup finely grated parmesan cheese (plus more for topping the spaghetti if desired)
- 1 – 28 ounce can organic Italian peeled tomatoes in puree’
- 1 – 15 ounce can organic tomato sauce
- 1 – 6 ounce can organic tomato paste
- ¼ cup Fresh Harvest Traditional or Neapolitan Herb balsamic
- 2 teaspoons your favorite Italian blend seasoning
- 2 – 2.25 ounce cans of sliced, black olives (drained)
- 3 tablespoons Fresh Harvest Tuscan Herb olive oil
- 1- 16 ounce package dried Spaghetti (our favorite is the ‘Daily Chef’ organic whole wheat spaghetti which does not even taste like whole wheat. It’s amazing. You can get it on Amazon.)
In a medium/large saucepan, brown the ground beef. As it cooks use a spatula and break up the meat into tiny crumbles. We have the best luck to let one side brown first on medium heat with the lid on the saucepan for 4-5 minutes, then drain the fat, flip the meat and cook uncovered on medium heat. You want very tiny pieces of meat.
(note: we prefer to use a cast iron cocotte and the Staub brand from France is our favorite. It just cooks so well and doesn’t stick. But it’s an investment. Available at only a handful of retailers or on Amazon)
While it’s browning, coat a non-stick skillet with the Tuscan Herb olive oil. Add the onion, garlic and green pepper. Sauté’ on medium heat until the onions begin to turn translucent – about 4-5 minutes or so.
Make sure all the oil is drained from the cooked ground beef and add the skillet mixture of vegetables to the saucepan. Mix well and cook on medium heat for 2-3 minutes. Add the Neapolitan herb balsamic and stir well. Next, add the peeled tomatoes, the tomato sauce and the tomato paste, ¼ cup parmesan cheese and Italian blend seasoning. Stir well and cover the pot. Reduce heat to LOW.
Cover and let simmer for at least 20-30 minutes, or longer. Stir the sauce frequently. Now is your time to relax! Let the sauce mix, cook and marinate as you take a time out. You’re almost done!
Make your spaghetti noodles according to directions when you’re ready to eat. While the spaghetti is boiling, add the sliced black olives to your sauce and stir well. Let cook for 5-10 minutes more on low.
Serve the sauce on top of the noodles; add some bread and/or veggies and you have a wonderful meal!
Yup, we put potatoes in our waffle maker. What!? You don’t put potatoes in your waffle maker? Heresy!! These golden crisp-on-the-outside and creamy-cheesy on the inside savory snacks are absolutely mind blowing! Your waffle maker will love it!
- 2 cups cold mashed potatoes (preferably unseasoned)
- 1 cup all-purpose flour or ½ cup potato flour
- 1 cup grated sharp cheddar cheese
- 2 large scallions thinly sliced
- 1/3 cup Fresh Harvest garlic olive oil
- 1 large egg, beaten
- 1 teaspoon baking powder
- 2 teaspoons salt
- Fresh ground black pepper to taste
- Sour cream (optional for serving)
- Hot sauce (optional for serving)
Heat your waffle maker. Oh boy! You’re about to make Latke!
Meanwhile, add all the ingredients to a large bowl including 1/2 of the scallions, and whisk thoroughly.
Grease the clean, hot waffle iron well. We like a high temp non-stick spray best, but grapeseed oil also works well.
Add 1/3 cup for each waffle. Smash that lid down gently.
Cook until golden brown on the inside, about 5 minutes per waffle.
Serve with a dollop of sour cream, additional scallions, and hot sauce, if desired.
A fun, terrific cocktail that will impress your friends!
Directions: Muddle mint leaves, lime peel, raspberries, and balsamic together in a shaker. Fill the shaker with ice and add the rum; cover and shake until chilled. Pour entire contents of shaker into a Collins glass and top with club soda.
These potatoes are trimmed, peeled and cut in a cylinder or egg shape then fried in our olive oil, and finally baked in a chicken stock. The results are creamy, buttery delicious potatoes with a crunch that compliments any entrée.
- 3-4 large, whole russet potatoes
- 5 tablespoons Fresh Harvest Butter Olive Oil
- 4 sprigs fresh thyme, plus more for garnish
- ½ cup chicken broth, or more as needed
- Salt and pepper to taste
1) Preheat oven to 425 degrees F.
2) Cut off ends of russet potatoes, stand potatoes on end, and peel potatoes from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half crosswise to make 6-8 potato cylinders about 2 inches long.
3) Place the potatoes in a bowl of cold water for 5 minutes, which removes starch from the outside. Pat them dry with a paper towel prior to frying.
4) Using a non-stick skillet, add the butter olive oil and heat until oil shimmers slightly. We use a medium heat. Place the potatoes flat side down in the skillet and pan-fry until well browned, 5-6 minutes. Season with salt and pepper.
5) Flip the potatoes and cook the other flat side 5-6 minutes, or until well browned. Transfer the potatoes to a small baking dish and add the chicken stock and thyme sprigs.
6) Bake until potatoes are fork tender and creamy on the inside. This can take up to 30 minutes or longer depending on the size of the potatoes. Add more chicken stock if needed to keep liquid in the dish. (We like to either gently flip the potatoes half-way through the baking time, or stir around the thyme sprigs to get maximum flavor.)
7) Let cool 5 minutes before serving. You can drizzle lightly with any remaining liquid in the baking dish or a bit more butter olive oil prior to serving.
This steak recipe is an easy way to cook up a NY Strip or any steak (or chicken, etc) you might want to put on the grill for some smoked flavor. Our smoked olive oil is organic, delicious and nutritious! Marinate overnight if possible.
- 4 – 2″ thick steaks: use NY strip, porterhouse, T-bone or tenderloin steaks weighing about 8 oz. each. (You can also use chicken or portobello)
- Kosher salt and freshly ground black pepper
- 4 sprigs thyme or rosemary (chopped)
- 2 garlic cloves (minced)
- 2 shallots (minced)
- 5 tablespoons Fresh Harvest Smoked olive oil
Generously season the steaks with salt and pepper.
Mix the smoked olive oil, shallots, rosemary, and garlic in a small bowl. Generously brush this mixture on the steaks, front and back and put the steaks in sealable bags (such as a Ziploc, etc.) Depending on the size of your steaks, you may want to make a bit more marinade.
Place marinating steaks in the refrigerator for at least 4 hours, but the recipe is much better if left overnight. The longer you marinate the better (up to 48 hours). We usually rub the steaks around in the bag a few times while marinating to ensure we get maximum coverage.
Before preparing your grill, take the steaks out and let them come to room temperature, if possible.
Prepare your grill. Do not cook over a high flame or it will cause the olive oil to burn. Grill to desired doneness.
Transfer steak to a cutting board and let rest for 5 minutes before service.
Fresh veggies, rotisserie chicken, fluffy buttermilk biscuits… does it get any better? Yes! When you make a creamy, luxurious mushroom-sage olive oil béchamel sauce to blanket all of that goodness, it gets a whole lot better. You’ll love this recipe! It’s pretty easy and quick for making the biscuits yourself!
Ingredients for the Pot Pie:
- 2 cups sliced carrots, diced
- 1 cup chopped celery
- 1 large yellow onion, diced
- 1/2 cup peas
- 1 cup yellow potatoes, diced and microwaved for 3 minutes (covered)
- 2 cups cooked, rotisserie chicken (diced, skinless)
- 1/2 cup flour
- 1/3 cup Fresh Harvest Mushroom & Sage olive oil
- 3 cups chicken stock or broth
- 1 cup heavy cream or milk
- 1 teaspoon fresh thyme leaves
- salt and pepper to taste
Grease a 13″ x 9″ baking pan or casserole. Preheat the oven to 350 F.
Heat a large, heavy bottom pot over medium heat. Add the olive oil, celery, onions, and carrots. Saute for 5 minutes until carrots are just tender. Add the flour and stir thoroughly so no dry spots remain. Whisking constantly, add the chicken stock to the flour and vegetables. Bring to a simmer stirring constantly until thickened. Add the cream and continue simmering and stirring for a couple of minutes. Check and adjust the seasoning with salt and pepper. Add the potatoes, cooked chicken, peas, and thyme. Scrape the filling into the casserole pan and set aside to cool slightly while you make the biscuits.
Ingredients for the Buttermilk Biscuits:
- 3 cups all-purpose flour
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 stick chilled unsalted butter, cut into 1/4-inch pieces
- 1 cup buttermilk
- 1/4 cup Fresh Harvest butter olive oil
In the bowl of a food processor add all of the dry ingredients and pulse. Add the chilled butter and pulse a few times to incorporate and create small pea sized lumps of butter. Add the butter olive oil to the buttermilk and pour over the dry ingredients. Pulse a few more times until a loose, moist dough forms.
Roll out the dough to 1″ thickness and cut out biscuits 2″ in diameter. Place the biscuits on top of the pot pie filling about 1″ apart. Brush with additional buttermilk and bake for 25 minutes until biscuits are fluffy and golden. Assemble and serve. Serves 6-8.