A delicious, easy and healthy recipe from Fresh Harvest!
Wash and dry chicken. Sprinkle chicken with salt, pepper, and rosemary. Cook in hot oil in a large skillet over medium-high heat 6-7 minutes on each side until browned nicely and completely done. Serve with Balsamic Corn Quinoa.
Balsamic Corn Quinoa
- ¾ cup uncooked red quinoa
- 1/2 teaspoon kosher salt
- 2 cups water
- 4 shallots or 2 small onions, quartered
- 1 tablespoon Fresh Harvest UP Extra Virgin Olive Oil
- 2 garlic cloves, minced
- 2 cups fresh corn kernels
- 4 cups shredded greens (such as chard, spinach, etc)
- ¼ cup torn basil leaves
- ¼ cup torn mint leaves (optional)
- 4 tablespoons Fresh Harvest Lemon Balsamic (You can also use our Jalapeno, Lemongrass Mint, Peach, Apricot, etc)
Cook Quinoa according to directions, or use our recipe. You want to cook about ¾ cup to 1 cup of Quinoa.
(Bring quinoa, salt, and water to a boil. Cover, reduce heat to medium, and simmer 8 to 10 minutes or until tender; drain. Cover and let stand 15 minutes. It should absorb all the liquid. If not, drain before adding to mix.)
Meanwhile, sauté shallots in hot olive oil in a large skillet over medium heat 3 minutes or until tender. Add garlic; sauté 1 minute. Add fresh, sweet corn kernels and shredded greens; cook 3-5 minutes or just until greens are wilted. Add quinoa, basil, mint, and Fresh Harvest balsamic. Toss. Serve.
This is best warm, but can be refrigerated and re-heated or served cold for left overs.
No-carb can be amazing! Just realize the olive oil you use on this dish makes the difference between a good dish and an oily mess. Most all imported olive oil sold in the USA is adulterated and unfit for human consumption. Check out Fresh Harvest for the freshest olive oil on the planet.
- 1 medium fresh cauliflower cut in pieces – florets only
- 6-8 cups lightly salted water
- 1/3 cup organic whipping cream
- 3 tablespoons Buttermilk (optional)
- 1/4 cup Fresh Harvest Medium or Robust EVOO
- 1/3 cup Pecorino Romano cheese, grated
- 3 large cloves whole garlic
- 2 tablespoons fresh chives (finely minced) or use other herbs or herb blends like Greek Freak, Italian, etc.
- Fresh ground pepper to taste
Bring water to a light boil. Add Cauliflower and garlic cloves and cook covered 8-10 minutes (until fork tender). Drain thoroughly and return to pot. Add the Fresh Harvest olive oil, whipping cream, buttermilk, cheese, herbs and pepper. Use an immersion blender (stick blender) until pureed to a creamy, mashed potato-like consistency. To finish, drizzle with additional grated Pecorino, a drizzle of olive oil, and more chives or herbs. This is a wonderful, low carb alternative to mashed potatoes and can also be used as a dip, spread or condiment.
- 8 medium carrots, cut into 1-inch chunks
- 4 celery ribs, cut into 1-inch chunks
- 1 cup chopped white or yellow onion
- 1/2 cup Fresh Harvest Butter Olive Oil
- 1 can (10-1/2 ounces) condensed beef consommé
- 4 cups turkey, chicken or veggie stock
- 2/3 cups water
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 3 cups cubed cooked turkey
- 2 cups frozen cut green beans or corn
- 1/2 cup all-purpose flour
- 2 teaspoons Fresh Harvest Traditional Balsamic
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons minced parsley
- 1/8 teaspoon poultry seasoning
- 3/4 cup whole milk
- 1 egg
In a Dutch oven, saute on medium heat the carrots, celery and onion in butter olive oil for 10 minutes. Add consommé, 4 cups stock, optionally add salt and pepper (to taste). Bring to a boil. Reduce heat; cover and cook over low heat for 15 minutes or until vegetables are tender.
Add turkey and beans or corn; cook for 5 minutes. Combine the flour, Balsamic and water until smooth; stir into turkey mixture. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until thickened.
For dumplings: combine the flour, baking powder and salt in a large bowl. Stir in parsley and poultry seasoning. Combine milk and egg; stir into flour mixture just until moistened. Drop by tablespoons into simmering stew.
Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Yield: 10-12 servings.
For the cake:
- 1 ½ cups white sugar
- 1 cup mild intensity Fresh Harvest Extra Virgin Olive Oil
- 1 teaspoon bourbon vanilla extract
- 2 cups cooked, pureed butternut squash (or canned pumpkin)
- 4 eggs
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 3 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1 cup chopped walnuts (optional)
For the glaze:
- 2 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon bourbon
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 cup Bundt pan or12 x 18 inch pan. Sift together the flour, baking powder, baking soda, salt, ginger and cinnamon. Set aside. In a large bowl combine sugar and oil. Blend in vanilla and butternut squash or pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12×18 inch pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. While the cake is baking, whisk together all the ingredients for the glaze until smooth and lump free. Allow the cake to cool for 15 minutes and then invert it on to a serving plate. While the cake is still warm, drizzle the glaze over the cake evenly. Serve at room temperature or cold. Great with ice cream too!