Heat olive oils over medium heat in a medium saucepan or skillet. Add rice and sauté’ until rice is lightly browned. Be sure to stir the rice and oil mixture well to brown properly. Add chicken broth, diced tomatoes and chilies, salt, pepper. Stir well, turn up heat and bring to a boil. Next, cover and reduce heat to low, simmer for 30 minutes (or more), until the rice is cooked and all liquid absorbed.
This is a wonderful and easy American-style Bolognese sauce which makes the best spaghetti! This ragu will leave your guests asking for more! Inspired by my Nonna, you’ll love this recipe.
- 1 lb lean ground beef (organic/grass-fed)
- 1 medium onion (chopped well)
- 1 green bell pepper (chopped well)
- 3-4 cloves of fresh garlic (minced)
- ¼ cup finely grated parmesan cheese (plus more for topping the spaghetti if desired)
- 1 – 28 ounce can organic Italian peeled tomatoes in puree’
- 1 – 15 ounce can organic tomato sauce
- 1 – 6 ounce can organic tomato paste
- ¼ cup Fresh Harvest Traditional or Neapolitan Herb balsamic
- 2 teaspoons your favorite Italian blend seasoning
- 2 – 2.25 ounce cans of sliced, black olives (drained)
- 3 tablespoons Fresh Harvest Tuscan Herb olive oil
- 1- 16 ounce package dried Spaghetti (our favorite is the ‘Daily Chef’ organic whole wheat spaghetti which does not even taste like whole wheat. It’s amazing. You can get it on Amazon.)
In a medium/large saucepan, brown the ground beef. As it cooks use a spatula and break up the meat into tiny crumbles. We have the best luck to let one side brown first on medium heat with the lid on the saucepan for 4-5 minutes, then drain the fat, flip the meat and cook uncovered on medium heat. You want very tiny pieces of meat.
(note: we prefer to use a cast iron cocotte and the Staub brand from France is our favorite. It just cooks so well and doesn’t stick. But it’s an investment. Available at only a handful of retailers or on Amazon)
While it’s browning, coat a non-stick skillet with the Tuscan Herb olive oil. Add the onion, garlic and green pepper. Sauté’ on medium heat until the onions begin to turn translucent – about 4-5 minutes or so.
Make sure all the oil is drained from the cooked ground beef and add the skillet mixture of vegetables to the saucepan. Mix well and cook on medium heat for 2-3 minutes. Add the Neapolitan herb balsamic and stir well. Next, add the peeled tomatoes, the tomato sauce and the tomato paste, ¼ cup parmesan cheese and Italian blend seasoning. Stir well and cover the pot. Reduce heat to LOW.
Cover and let simmer for at least 20-30 minutes, or longer. Stir the sauce frequently. Now is your time to relax! Let the sauce mix, cook and marinate as you take a time out. You’re almost done!
Make your spaghetti noodles according to directions when you’re ready to eat. While the spaghetti is boiling, add the sliced black olives to your sauce and stir well. Let cook for 5-10 minutes more on low.
Serve the sauce on top of the noodles; add some bread and/or veggies and you have a wonderful meal!
This is a basic chicken recipe that is simple and tasty. You can vary the types of Fresh Harvest balsamic you use for different flavor combinations. You might be surprised that almost any of our fruity balsamic are yummy with chicken!
- 1/4 cup packed brown sugar
- 1/3 cup Fresh Harvest Traditional Balsamic
(your choice: Traditional, Fig, Raspberry, Neapolitan Herb, etc)
- 1 tsp. chopped fresh rosemary leaves
- 1 tsp (or more) finely chopped garlic
- 4 bone-in/skin-on breasts (8 oz ea.)
- Salt & Pepper to taste
Heat gas or charcoal grill. In small bowl mix brown sugar, balsamic, rosemary and garlic; set aside. Sprinkle chicken with salt and pepper. Place chicken on grill, skin side down, over medium heat. Cook 10 minutes. Turn chicken; brush half the glaze evenly over chicken. Continue cooking and brushing with remaining glaze 10 to 12 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170°F).Cook patties for 5 to 7 minutes on each side, or until cooked through.