Watermelon Salad

Watermelon Feta Salad

Easy.  Healthy.  Delicious.  Addictive!

Per serving:

Directions:
Place the watermelon in a bowl, gently mix in the mint and feta cheese. Sprinkle with balsamic vinegar, and serve. This recipe can be made in individual servings or multiplied and served in a large salad bowl. Make fresh, this does not keep well overnight in the fridge.

Fresh Harvest Premium Olive Oil and Balsamic

Cremini, Blue Cheese, & Wild Mushroom & Sage Olive Oil Flat Bread

cremini pizzaWe’ve layered glorious mushroom upon more mushroom, using the Fresh Harvest Wild Mushroom & Sage Olive Oil in the dough, and also with the caramelized mushroom topping. The results are a simple yet supremely satisfying flat bread that begs to be served alongside a crisp, vibrant salad with a bit of acidity.

Flat Bread Dough:


Mushroom Topping

  • 1 large shallot, thinly sliced
  • 2 tablespoons Fresh Harvest Wild Mushroom & Sage Olive Oil
  • 2 cups fresh sliced mushrooms such as Cremini, Shitake, Oyster, Porcnini, Chanterelle, etc. Or if you live in Morel mushroom areas use those too! 
  • sea salt & fresh ground black pepper to taste

To make the flat bread dough, mix together the olive oil, warm water, yeast, and sugar.  Allow to sit for five minutes to bloom. Blend the salt with the flour and mix with the wet ingredients to form a somewhat moist dough.

Knead the dough for about five minutes adding just a bit of flour if it becomes too sticky, until a smooth dough forms.  Divide in to two balls and set aside covered in a warm place to rise until doubled, for about 1 hour.

Meanwhile make the mushroom topping.  In a large saute pan heat the olive oil over medium heat.  Add the mushrooms and sprinkle with a bit of sea salt to taste.  Saute until they just begin to turn a light golden-brown color.  Add the sliced shallot and cook for an additional 2-3 minutes until the shallot is sweet, soft, and also gently caramelized.  Adjust seasoning as desired with salt and pepper, and set aside to cool while the dough rises.  Alternatively, you can use your bread machine or stand mixer to mix and knead the dough.

Preheat the oven to 450 F.

To assemble, roll each flat dough ball in to a very thin circle, approximately 8″ in diameter. Place the rolled dough on to a sheet pan or pizza pan either greased with olive oil, lined with parchment, or dusted with cornmeal.

Arrange the caramelized mushroom-shallot mixture evenly over both pieces of dough.  Sprinkle each with equal portions of crumbled blue cheese, and another drizzle of Mushroom-Sage Olive Oil, and additional fresh ground pepper (if desired).  Slide the flat bread in to the preheated oven and bake for approximately 15 minutes until the cheese is melted and beginning to caramelize and the crust is golden brown and slightly puffed.  Rotate the flat bread half way through the cooking process to ensure that each cooks evenly.

Serves 4-6

 Fresh Harvest Premium Olive Oil and Balsamic

Tuscan Herb Olive Oil Rubbed Roasted Italian Beef and Italian Beef Sandwiches

beef2

For this exceedingly simple yet extremely delicious application, I asked my butcher to recommend the ideal cut of beef to make Chicago style Italian beef sandwiches.  He brought me two “lifter” cuts off the chuck.  Don’t worry if you can’t find “lifters” though, just use a chuck roast and you’re all good.

Ingredients:
  • 5-6 pound chuck roast
  • 12 cloves garlic sliced in half
  • 1 teaspoon dried oregano
  • 1 teaspoons dried red pepper flakes
  • sea salt and fresh ground pepper to taste
  • 1/4 cup Fresh Harvest Tuscan Herb Olive Oil
  • 2 cups beef stock or broth
  • pickled vegetables or… THESE (optional for sandwiches)

Preheat the oven to 425.  Cut 24 slits in to all sides of the roast and insert garlic slivers in to each slit.  Liberally slather the roast with Tuscan Herb Olive Oil and coat with a blend of dried oregano, red pepper flakes, and salt.  Place the roast onto a rack set in a roasting pan.  Roast at 425 F. in the center of the oven for 20 minutes, and then add the beef stock to the roasting pan.  Cover the roast with foil and reduce the heat to 300 F..  Slow roast for an additional 3 hours covered with foil.

This roast is delicious on its own.  However, you can also slice it paper thin for Italian Beef Sandwiches.  Serve the warm sliced meat dunked in to the seasoned roasting broth, on sturdy rolls with pickled vegetables and or peppers and a drizzle of Tuscan Herb Olive Oil to finish.

Fresh Harvest Premium Olive Oil and Balsamic