For the salad:
- Wash and dry the tomatoes. Arrange them in a circle on a large serving plate or round platter. Drain the mozzarella balls and arrange between the tomatoes.
- Drizzle with Fresh Harvest Tuscan olive oil and season with the Italian herbs.
- Garnish with the fresh basil. (roll several of the basil leaves and cut “Chiffonade style” and sprinkle on top of salad.
For the balsamic:
Heat the balsamic in a nonstick saucepan on medium heat until it boils, stirring frequently. Reduce heat and continue to cook until reduced by ¼ to ½ of original. The balsamic should be nice and thick. Cool before serving. Serve in a dipping dish as shown in the picture.
This Peruvian inspired dish is a wonderful Holiday treat!
- ½ cup Fresh Harvest Extra Virgin Olive Oil
- 6 strips meaty bacon cut into small pieces
- 1 onion, diced
- 3 cloves garlic, chopped finely
- 2 cups uncooked white rice
- 4 cups boiling water
- 1 tsp. cinnamon powder
- ½ cup toasted almonds
- ½ cup dried and chopped apricots, macerated in 1 cup of white wine up to one day (drain before adding to recipe)
- 2 cups fresh spinach, cut into thin slices
- ½ red bell pepper, diced
- 2 tbsps. marmalade or jam (Elderberry is best)
- salt & pepper to taste
- ½ cup Fresh Harvest Traditional 18 year old Balsamic vinegar
- fresh sage leaves, sliced into strips (optional)
Heat the olive oil in a saucepan, add bacon, onion and garlic, cook over medium-high heat, stirring every now and then, until bacon is mostly cooked. Add rice, stir, and add salt, pepper, and cinnamon.
Add boiling water, cover, reduce the heat to low and cook for 20 –25 minutes until the rice is done.
Add apricots, toasted almonds, spinach, red pepper and jam or marmalade to cooked rice mixture and stir well.
In a small saucepan over medium heat cook the balsamic vinegar until reduced by about a third. Add sage leaves, stir and pour over the rice.
A Fresh Harvest version of a classic Greek desert!
- 1 ½ cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- ½ tsp. kosher salt
- 3 large eggs
- ½ cup + 2 tsps. Fresh Harvest Lemon Olive Oil
- 2 tbsps. lemon zest (about 2 lemons)
- ¼ cup lemon juice (about 2 lemons)
- 1 cup granulated sugar
- ¼ cup whole milk
- Powdered sugar for dusting
Directions: Preheat the oven to 350 degrees.
Brush a 9-by-2-inch round cake pan with 2 tsps. Fresh Harvest Lemon Olive Oil making sure to coat the pan thoroughly (use more if needed). In a medium bowl, whisk together the flour, baking soda, baking powder, and salt to combine. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, olive oil, and lemon zest on medium-high speed until pale yellow and thickened, about 3 minutes. With the mixer running on low, slowly add the milk, followed by the lemon juice, mixing until incorporated. Add the flour mixture 1/2 at a time, mixing on low after each addition, until just combined. Take care not to over-mix. Pour the batter into the prepared pan. Bake until golden brown and a cake tester or toothpick inserted into the center comes out clean, about 35 minutes. Cool the cake for 15-20 minutes, turn out onto a cake plate rounded side up, and using a fine-mesh sieve, dust the top with powdered sugar. Slice and serve.
- 2 lbs. fresh Broccoli, trimmed & cut into florets
- 3 Leeks, trimmed and very thinly sliced
- ¼ cup Fresh Harvest UP Extra Virgin Olive Oil
- 32 oz. vegetable or chicken stock
- ¼ cup water
- 2 cloves garlic, minced
- 1 tsp. salt
- ½ cup organic cream
- ¼ cup finely grated Parmesan cheese
Add leeks, minced garlic and olive oil to a large saucepan and heat to medium until leeks are soft and translucent (about five minutes or less).
Add broccoli, water, vegetable stock and salt. Cover and continue to cook on medium heat until broccoli is fork tender. You will need to stir occasionally so the broccoli florets all cook evenly. Remove from heat, keep pot covered and let stand/rest for 15 minutes.
Using an immersion (stick) blender liquefy the soup on low or medium speed. If you don’t have an immersion blender you can use a food processor or regular blender and do in batches. The soup should be a thick, liquefied consistency. Finally, add the cream and cheese. Stir into the soup and then process one last time with immersion blender until the consistency is that of cream soup.
Serve with a drizzle of Fresh Harvest olive oil on top (EVOO, Cilantro & Roasted Onion, Basil, Tuscan Herb, Herbs de Provence, etc.) and some warm, crusty bread.