Yum! Healthy. Nutritious. Delicious.
Mix the lean ground beef with the Tuscan olive oil, balsamic, salt and pepper by your clean hands. Add the blue cheese crumbles and incorporate into the mixture gently(by hand). Two pounds will make 8-quarter pounders. Divide the meat mixture into two equal sections, which is 1 lb each. Then divide those two 1 lb sections into 4 equal sections, which will be ¼ pounders. Using your favorite method (mine is my hand) pat and roll the ¼ pounders into burgers. As you form the burgers push larger blue cheese crumbles inside the meat. There will be visible blue cheese crumbles showing, which is ok, but try to get the larger pieces of blue cheese inside. Put raw burgers on a plate, cover and let them rest.
Direct and indirect cooking are the secret of this recipe.
Fire up the grill! Create two sections on your grill. Direct and indirect heat. This means the hot coals might go all over the bed of your grill for a bit to heat up and clean the grates, but once the grates are ‘heat cleaned’ and brushed – push back the coals to only halfof your grilling area. One side is direct heat. The other side is indirect heat. Cook the burgers on the hot side of the grill onlyuntil seared well, turning once. You want to sear both sides, but not cook them fully else the blue cheese will melt. Once they are seared nicely with grill marks, move the burgers over to the indirect heat side of your grill and drizzle with our balsamic. Open your vents so that the heated air is moving around the indirect heat side and close the lid of your grill. You’re basically baking the burgers, which is gentler cooking for the blue cheese.
Cook until done to your preference. Serve with toasted buns (our butter olive oil works well to toast buns), pickles, sliced red onion, lettuce, tomatoes, etc. Yum. Enjoy!
This pasta has an interesting legacy. Google it for fun. Regardless of the provenance, this pasta recipe is amazing and will please nearly any palate. This recipe is our Fresh Harvest version of a classic. Don’t be scared of the anchovies, they melt into the sauce and add the salt needed to round out this amazingly easy and tasty dish. It’s not ‘fishy’ tasting. For low carb seekers just use spaghetti squash or spiraled zucchini as noodles.
- 1/3rd cup Fresh Harvest Tuscan Herb olive oil
- 3-4 large cloves garlic, sliced thin or minced
- 1 2-oz can anchovy fillets, oil packed (drained)
- 1 teaspoon red pepper flakes (or more)
- 1 6-oz can organic tomato paste
- 1 pint plum Cherry Tomatoes (halved)
- 1 14-oz can whole San Marzano tomatoes
- 1 cup pitted and halved Kalamata olives
- 1-4oz jar Capers (rinsed well and drained)
- 1/3rdcup Fresh Harvest Traditional balsamic
- 1 pound spaghetti, linguine or other pasta
- Optional (1/4 cup grated parmesan cheese)
- Optional (1/4 cup chopped fresh parsley)
In a large nonstick skillet heat olive oil, garlic, anchovies and red pepper flakes to medium. Let ingredients sizzle for a bit until melted together while stirring. Next add the halved tomatoes. Stir and cook down tomatoes slightly. As everything melts together gently add tomato paste. Stir well, then add canned tomatoes and balsamic, bring to a bit of a boil, reduce heat to low and stir. Using a spoon break up the whole tomatoes and cook for 5-10 minutes or more on low. Add the capers and parsley. Stir and let simmer.
(Cook the pasta per directions) In a large bowl pour the sauce over the cooked pasta and toss. Top with grated cheese if desired. Enjoy!
Eat healthy. Eat delicious.
A delicious Fresh Harvest twist on a classic. This caprese uses our white peach balsamic along with fresh peaches and ricotta. Delicious year round, and especially good for Summer!
Ingredients (per serving):
Arrange the sliced peaches on a platter sandwiching one tablespoon of ricotta between the slices. Whisk the olive oil with the white balsamic vinegar and drizzle the peaches and ricotta with the dressing. Season with salt and pepper and scatter fresh basil leaves over the peaches.
By Susan Douglass, Fresh Harvest Tasting Guide
Lower fat. Lower sugar. Simply Delicious! Use different balsamic for different flavors! This recipe uses our EVOO in an amazing way!
For the pastry:
- 1 1/2 cups unbleached flour
- 3 tbs caster (fine) sugar
- 1/2 cups chilled butter, diced into small cubes
- 1 large egg yolk
Sift the flour, sugar, and salt into a large bowl. Form a depression in the center of the mixture, then place the diced butter and egg yolk in the middle. One’s hands work best to work the flour into the diced butter and egg yolk. Press into the sides of a 12 inch wide x 2.5 – 3 inch high pan.
For the filling:
Place a small pan of water in the bottom of the oven & preheat oven to 350 degrees.
Bring the Neufchatel or cream cheese to room temperature. Blend in sugar until creamy, and continue to add the rest of the ingredients.
Pour mixture into pastry. Cook for 50 minutes, then leave cheesecake in the oven for at least 2 hours without opening. This must be refrigerated at least 6 hours before serving, but is worth the wait!
Garnish with sliced almonds, slivers of lime, lime zest, etc.