You can use different Olive Oil and Balsamic combinations as well.
Preheat oven to 400 degrees F.
Place butternut squash halves on a large baking sheet flesh side up. (optional: score the squash). Add water to bottom of pan. Bake for 25 minutes
Whisk together the Fresh Harvest Olive Oil & Balsamic.
Remove squash from oven and spoon mixed Olive Oil and Balsamic over each squash. Use a pastry brush to spread it evenly. Add Rosemary springs on top of squash.
Bake another 25 minutes or until fork tender. Let cool slightly and serve.
Rinse chicken wings and pat dry. In a large shallow bowl or ziplock bag add all the ingredients, reserving 1 tablespoon garlic olive oil and cayenne olive oil. Add the wings and toss well to coat. Cover and marinate the wings in the refrigerator for at least 2 hours or up to 8 hours – the longer the better!
Remove wings from marinade and pat dry. Heat a large (preferably non-stick) saute pan (12″+) over medium heat. Add one tablespoon Cayenne and one tablespoon of garlic olive oil to the pan. Add the wings and fry until browned on each side, about 5 minutes. Continue cooking the wings, turning them over often to coat as the glaze caramelizes. Cook until the wings are nicely browned, sticky, and cooked through. Garnish with additional sliced scallions before serving.
Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji and rice, barley, or other ingredients. It produces a rich, deep flavor and our balsamic and olive oils pair with it wonderfully. You can find Miso in the refrigerated section of a quality grocery store, or at natural food stores.
Whisk all the ingredients in a medium sized bowl until, smooth, thickened and slightly emulsified or place in blender and process until smooth. Makes approximately 1/2 cup – keep under refrigeration for up to 1 week.
- 1 loaf of good quality crusty Italian or French Bread
- 2 cups fresh, good quality ricotta cheese
- 1/2 cup Fresh Harvest UP Extra Virgin Olive Oil
- 1/4 cup Fresh Harvest Tuscan Herb or Garlic Olive Oil
- 3 cups super sweet cherry tomatoes
- 1 cup packed fresh basil leaves
- 3 large garlic cloves
- 1 cup good quality sun dried tomatoes in oil, drained well
- 2 teaspoons sea salt
- fresh cracked pepper to taste
Preheat a grill, BBQ or oven to 425 F.
In a medium bowl, whisk the ricotta with 1 teaspoon salt and set aside. Toss the cherry tomatoes with 1/4 cup fresh UP EVOO, a teaspoon of salt, and pepper to taste. Roast the cherry tomatoes in a cast iron skillet for 15 minutes until blistered and fragrant. Set aside to cool.
Slice the bread into 1″ thick slices, drizzle the slices with 1/4 cup UP EVOO, and grill over high heat, on the BBQ or an indoor cast iron grill until golden, about 5 minutes per side. Using two of the garlic cloves, rub each side of the still warm grilled bread. Set aside.
Sundried tomato and basil pesto: In the bowl of a food processor or blender, add the sundried tomatoes, 1/2 cup basil, 1 garlic clove, 1/4 cup Tuscan Herb Olive Oil and process to a paste consistency.
For assembly: spread 1 tablespoon sundried tomato pesto over one side of the each slice of grilled bread. Top by spreading 1 tablespoon of ricotta. Then place 2 or 3 cherry roasted cherry tomatoes over the ricotta layer, and then add a basil leaf between each tomato (if you’re feeling fancy). Otherwise just sprinkle the bruschetta with torn basil leaves. Finish each bruschetta with additional sea salt, fresh ground pepper, and a drizzle of Fresh Harvest EVOO or infused olive oil of your choice. Serve immediately!
OPTIONAL: Finish drizzle with Fresh Harvest Denissimo Balsamico!
* Special equipment needed: ice cream maker
In a large mixing bowl, whisk all ingredients together until sugar completely dissolves. Churn mixture according to manufacturer’s instructions.
Serve right away as soft serve or transfer to an airtight container and harden in freezer for 4 to 5 hours. (Freezing in several smaller containers will greatly reduce hardening time.)
- 3 lbs. boneless chicken thighs cut into 2″ pieces
- 3 large onions finely chopped
- 1 tablespoon finely grated ginger
- 2 tablespoons sea salt
- 1/2 teaspoon whole mustard seed
- 1/2 teaspoon whole cumin seed
- 1/2 teaspoon ground cardamom
- 5 curry leaves (optional)
- 2 tablespoons Garam Masala spice blend
- 1 tablespoon turmeric
- freshly ground pepper to taste
- 1 tablespoon garlic olive oil
- 3 tablespoons Fresh Harvest Baklouti Chili Fused Olive Oil
- 1 tablespoon Fresh Harvest Honey Ginger White Balsamic
- 1/2 cup chicken stock – low sodium
- 1 cup diced tomatoes
- 1/2 cup cilantro
- 2 thinly sliced Serrano chilies – optional
Heat Baklouti oil in a large heavy bottom Dutch oven over medium flame. Add the mustard seed, cardamom, cumin seeds to pot. Stir until fragrant and the seeds begin to pop. Add curry leaves if using. Add finely chopped onions and cook until well browned, about 7-10 minutes
Add the ginger, Garam Masala, turmeric and garlic olive oil to the pot stirring well until combined. Add chicken to the pot with tomatoes, stock, a cup of water, and honey ginger white balsamic. Add salt and pepper and allow to simmer gently for 30 minutes until the curry has reduced and thickened a bit.
Taste and adjust the seasoning.
Serve over steamed basmati rice with cilantro and thinly sliced serrano chilies as garnish.
- 1/2 cup brown sugar
- 1 1/2 cups ketchup
- 1/4 cup molasses
- 1 cup Fresh Harvest Dark Balsamic (Traditional, Fig, Espresso, or fruity)
- 2 tablespoon Worcestershire sauce
- 2 tablespoons dry mustard
- 2 tablespoons Fresh Harvest Baklouti olive oil
- 1 small white or yellow onion, minced
- 2 teaspoons granulated garlic
- 2 teaspoons smoked paprika (mild or spicy)
- 2 teaspoons cayenne (optional)
- 1 teaspoon kosher salt
- Fresh ground pepper to taste
Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add ketchup, Worcestershire, molasses, brown sugar, balsamic vinegar, mustard, granulated garlic, smoked paprika, black pepper, cayenne pepper and stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 30 minutes, stirring frequently.
Transfer sauce to the jar of a blender and blend until smooth. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month. This is great on everything – chicken, ribs, burgers, and shoes. LOL.
You can literally put it on anything, and I encourage you to do so.
Makes approximately 3 cups.