EVOO fries up the best crab cakes!
Wild Prawn Cakes
- 1 pound raw, wild shrimp, peeled and deveined, finely chopped
- 1 small red bell pepper, finely minced
- 3 medium green onions, finely minced
- 1/3 cup finely minced cilantro leaves
- 2 medium garlic cloves, finely minced
- 1 large egg, beaten
- 1 cup + 1/2 cup panko bread crumbs
- 2 teaspoons sea salt
Use a Fresh Harvest Ultra Premium Extra Virgin Olive Oil for frying.
Heat 3/4″ of Fresh Harvest Olive Oil in a heavy, wide frying pan over medium-high (heat to 350 degrees on a deep fry thermometer).
In a medium bowl, mix together all of the ingredients, reserving 1 cup of panko bread crumbs for breading the shrimp cakes. Place the panko crumbs in wide dish. Portion the cakes evenly in to four patties and coat thoroughly with the reserved panko bread crumbs.
Fry the shrimp cakes for 3 minutes per side, until the bread crumbs are golden brown and the shrimp cakes are cooked through.
Place the egg yolks, water, salt, capers, and lemon juice in the bowl of a blender of food processor. Pulse to finely chop the cilantro and capers. With the motor running, drizzle the oil mixture in slowly, being careful not to pour too quickly.
Simple Baby Greens Salad
4 cups baby greens, for serving
2 tablespoons mild to medium intensity Fresh Harvest Extra Virgin Olive Oil
1 tablespoon Fresh Harvest Honey Ginger White Balsamic
Whisk together the olive oil and balsamic. Toss the baby greens with the vinaigrette and serve the shrimp cakes over the baby greens with a dollop of the aioli.
Use nearly any of our olive oils and Balsamics in this recipe. The guidelines are your imagination.
- Brush 1 tablespoon balsamic on each steak, turning to cover both sides. Let rest at room temperature for at least 15-20 minutes.
- Brush 1 tablespoon olive oil on each steak, turning to cover both sides. Let rest at room temperature for at least 15-20 minutes.
- Grill and enjoy!
If you have more time, whisk 2-3 tablespoons of olive oil and balsamic together and pour over steaks in a shallow dish, turning a few times for up to 2 hours – or place in refrigerator and marinate over night or up to 2 days.
Olive Oil recommendations:
Use our Dill and Butter olive oil to create an amazing sauce.
- ⅓ cup kosher salt, plus more for seasoning
- 5 cups cool water
- 1-pound large scallops, 1 ½ inches wide, about 14 to 16
- 2 tablespoon Fresh Harvest Dill olive oil
- 2 tablespoon Fresh Harvest Butter olive oil
- 1 tablespoon minced garlic
- 1 Shallot (optional)
- ½ cup white wine
- 1 cup unsalted, organic chicken broth
- 1 teaspoon lemon zest
- 2 tablespoon lemon juice
- 2 tablespoon capers, rinsed
- 1 tablespoon dijon mustard
- Salt and Black pepper, as needed for seasoning
- 1 teaspoon chopped chives (optional)
- Fresh dill sprigs & Lemon Wedges (optional)
- Stir salt and water in a medium bowl. Add scallops and let stand for 10 minutes. Drain scallops, rinse with cold water, then lay and pat on paper towels. Be sure to dry very thoroughly. Remove as much water as possible. Let scallops dry for at least 15 minutes before cooking.
- In a 12-inch sauté pan or cast iron skillet, heat olive oils over medium-high heat until oil just begins to shimmer.
- Place scallops into the hot pan without crowding. Gently press scallops with spatula to make contact with the pan. If you didn’t dry them well enough, it will create a bit of a splatter mess, so have a screen handy just in case.
- Sear scallops without moving them, continuing to cook until bottoms are a rich golden brown, 3 to 3 ½ minutes.
- Turn the scallops over and cook the second side.
- When the scallops are opaque in color and firm to the touch, about 1 to 2 minutes, transfer to a plate.
- In the same pan reduce heat to medium. Add garlic and shallots and cook for 1 minute until fragrant, not brown.
- Increase heat to medium-high and add wine. Simmer wine, stirring as needed until the wine is reduced by half, about 3 minutes.
- Turn heat to high and add the chicken stock, lemon zest, lemon juice and capers to the pan. Cook until sauce is reduced by half, about ½ cup, 8 to 10 minutes.
- Turn off heat and whisk in Dijon mustard.
- Turn heat to medium and add scallops back to pan, cook until warm, 2 minutes.
- Taste sauce and season with salt and pepper as needed.
Garnish scallops with chives, dill and or lemon wedges. Serve with rice, risotto or pasta.
An easy and tasty appetizer for your next gathering!
Line several baking sheets with parchment or wax paper. Whisk eggs and milk in a shallow dish or pie plate. Place the breadcrumbs in another shallow dish.
Dip single raviolis in the egg mixture, letting the excess drip off, then dip and coat with breadcrumb mixture. Place the breaded ravioli on the baking sheets (not touching) and freeze until hard, about 15 minutes.
Heat olive oil in a deep skillet to about 350 degrees F. Fry the ravioli in 2 or 3 batches, turning as needed, until golden brown, 4 to 6 minutes per batch. Add oil and heat as needed to process all the ravioli.
Once ravioli is fried, plate and immediately sprinkle with the parmesan. Serve with the marinara sauce (see our recipe) spooned over ravioli or use for dipping.
Our herb infused olive oil make this recipe easy, healthy and delicious.
Who could ask for more?
Combine ingredients in a saucepan and bring to a low boil. Reduce heat to low. Stirring regularly, cook until sauce is well combined and reduced to a thick and creamy consistency. Cool a bit and serve.
Creamy, cheesy, smoky with a hint of spice, these puffs can be served as a side dish or an appetizer. A real crowd pleaser!
Preheat the oven to 400°F.
Wash potatoes and cut into 1-2” chunks. Bring a pan of salted water to boil and add potatoes. Cook until fork tender but still firm, about 10-15 minutes. Drain water. Add cream or sour cream, salt and pepper, olive oils and salt/pepper to potatoes then mash until consistency is rich and creamy. Let cool for 10-15 minutes.
Combine mashed potatoes, beaten eggs, cheddar cheese, bacon bits and chives. Mix well.
Grease a standard muffin pan (use more of our Smoked olive oil if possible, which gives a great flavor) and mound a spoonful of potato mixture into each cup. You can use different sizes of muffin pans but will need to adjust baking time accordingly.
Sprinkle each cup with a bit of parmesan cheese.
Bake 30-35 minutes or until golden brown. If using convection or non-standard sized muffin pans, adjust time accordingly.
Cool for 5 minutes. Serve warm.
Optional: top with a dash of sour cream and chive.
An easy and delicious Holiday favorite!
Preheat the oven to 325°. Line a large roasting pan with foil. With a sharp knife, score the fat all over the ham in a diamond pattern. Place the ham, cut side down, in the roasting pan and cover tightly with foil.
Bake for 1 hour.
Meanwhile, reduce the balsamic to 1/2 cup, by gently simmering it in a medium sauce pan set over low heat. This process should be done slowly, taking around 25-30 minutes to complete. When the balsamic has become thick and syrupy and is reduced by half, remove from heat and whisk in the Dijon mustard.
After baking for an hour as mentioned above, remove the ham from the oven and increase the oven temperature to 350°.
Using a pastry brush, liberally apply the balsamic glaze all over the ham, paying special attention to working it in to the scored portions. Cover just the shank end with a small piece of foil to prevent it from burning. Return the uncovered ham to the oven and roast for approximately 35 minutes, or until the glaze has caramelized and the ham is golden brown.
Moist with crispy corners. Fudgy and delicious!
- 6 tablespoons Fresh Harvest mild and fruity extra-virgin olive oil, plus more to grease pan. You can also use our Blood Orange or Mandarin olive oil.
- 1 cup all-purpose flour
- ¾ teaspoon kosher salt
- ¼ teaspoon baking powder
- ¼ cup Dutch-processed cocoa powder
- ¼ cup boiling water
- 3 ounces melted unsweetened chocolate
- 1 large egg, at room temperature
- 1 tablespoon vanilla extract
- ¾ cup packed dark brown sugar
- ⅓ cup granulated sugar
- ½ cup mini or regular chocolate chips
- Flaky sea salt, such as Maldon, as needed
Heat oven to 350 degrees, and grease an 8-by-8-inch square baking dish with some of the olive oil. Line pan with parchment paper, leaving a 2-inch overhang on 2 sides so you can pull the brownies out easily.
In a medium bowl, whisk together flour, salt and baking powder.
In a large bowl, whisk together cocoa powder and boiling water until smooth. Whisk in 6 tablespoons olive oil, melted chocolate, egg and vanilla.
Whisk in brown and granulated sugars, then fold in flour mixture, then chocolate chips. Scrape into prepared pan, and bake until set and firm to the touch, 20 to 25 minutes.
Immediately sprinkle brownies with flaky salt while still warm, and let cool. Cut into 16 squares and serve.
The brownies will last, covered at room temperature, for up to 5 days, and can be frozen for up to 1 month.
A delicious and easy recipe! Keep frozen cranberries from the holidays to have this anytime of the year! Cranberries are a great source of antioxidants and they freeze well.
Using a ninja, food processor or blender, process garlic, balsamic, olive oil, soy or Worchester sauce and ½ cup of the cranberries until smooth.
Place chicken pieces in a bowl and pour marinade over chicken. Stir well and cover. Refrigerate for 30 minutes to 1 hour or more. Stir occasionally. Marinate up to 2 day tightly covered and chilled.
Preheat oven to 375°F. Lightly grease a large cast iron skillet or casserole dish with nonstick spray.
Remove the chicken from the bag, reserving the marinade. Place chicken pieces in the skillet or dish, skin side down, and season with salt and pepper (optional) I usually don’t. Sprinkle the remaining 1-cup cranberries around the pan.
Roast the chicken until the skin begins to brown and the meat is nearly cooked through, 20 to 25 minutes. Flip the chicken and brush each piece generously with the reserved marinade. Discard the remaining marinade. Raise oven temperature to 425°F, garnish with rosemary (optional) and cook until chicken is well browned, about 10-15 minutes more or until done. Serve immediately.