These are basically lime sugar cookies – very unique and easy! Serve with a scoop of vanilla ice cream or, if so inclined, a cold shot of very good Tequila as a fun dessert or party treat for St. Patrick’s day…or any day.
- 1 cup all-purpose organic flour
- 1 ¼ cup organic Almond flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cups granulated organic white sugar
- 1/3 cup Fresh Harvest Persian Lime olive oil
- 2 large organic eggs
- 1/2 teaspoon vanilla extract
- Food quality green dye (15 drops)
- Green sugar sprinkles (optional)
Preheat the oven to 350 F.
In a medium sized bowl, combine the flours, baking soda, baking powder, and salt with a whisk and mix well. Set aside.
In a large bowl or stand mixer, cream the sugar and the olive oil. If mixing by hand use a whisk or hand mixer until well blended.
Add in the eggs, one at a time, followed by the vanilla, and blend well. Now add 15 drops of green food coloring and mix until well blended. Fold the dry mixture into the wet mixture until a dough forms. The dough will be slightly oily and a bit sticky
Scoop out about 2 tablespoons worth of the dough, roll into a ball (or use a dough scoop). Set dough balls on non-stick baking sheet and press lightly down. Continue until all of the dough is gone. Sprinkle with green sugar before baking (optional).
Bake for 14-18 minutes until the edges are golden. These are a bit better when cooked just a bit longer rather than a bit shorter. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Try this recipe with any of our citrus oils: blood orange, lemon, etc…
These big meatballs are baked, not fried. And they taste more like beef than turkey! This recipe makes about 15-18 meatballs (family-style and great for freezing), but you can cut the recipe in half to make less.
- 2 lbs. Ground Turkey (1 lb. white / 1 lb. dark)
- 6-8 garlic cloves – minced (minced)
- 1 small white onion (minced)
- 1 green bell pepper (minced)
- 1 red bell pepper (minced)
- 1 tbsp. ground black pepper
- 2 eggs, beaten
- 2 cups Panko Italian or plain (bread crumbs)
- ¼ cup Fresh Harvest Tuscan Olive Oil
- ¼ cup Fresh Harvest Traditional Balsamic
- ½ cup shredded Parmesan or Romano cheese
- 2 tbsp Greek Freak or Italian seasoning
Preheat Oven to 350 degrees.
Place the ground turkey in a large mixing bowl. Add eggs, garlic, ground pepper, onion and bell peppers. Mix well.
Whisk the Tuscan Olive Oil and Traditional Balsamic in a measuring cup and add to the turkey mixture. Mix well. Add ground pepper and herbs. Mix well. Then add breadcrumbs and cheese. Mix well.
Brush the bottom of a 10” x 12” (or larger) baking dish (or try using nonstick, medium-sized muffin pans) with a bit of Tuscan Herb olive oil so the meatballs won’t stick. Next, wet your clean hands with cold water. This will keep the meatballs from sticking to your fingers!
Form meatballs by hand (about 2” x 2” or so each) and place in baking dish so that they don’t touch each other too closely. This recipe makes about 20-22 larger sized meatballs. Bake uncovered in the center of your oven for about 45 minutes or until done. Remove from oven and allow the meatballs to rest for 5 minutes.
Serve meatballs with pasta and one of our marinara sauces, or with sauce on a sandwich. (PS. they freeze well).
Preheat the oven to 350º F.
Lightly grease two 9-inch cake pans, one muffin pan, or one 13×9″ pan with Blood Orange Olive Oil.
Mix together all the dry ingredients in a large bowl. Thoroughly mix together the liquid ingredients in a separate large bowl until smooth. Add the dry ingredients into the wet and mix using a hand or stand mixer on low until well blended. Pour the mixture into the prepared pans.
Bake for 30 minutes (cupcakes will take about 15 min.) or until a cake skewer inserted in the center of the cake comes out clean. Make sure to not over-bake the cake. It should spring back when lightly touched, and a cake skewer inserted in the middle of the cake should come out clean.Cool for 20-25 minutes before removing the cakes from the pans to cool completely.
Place the chocolate chips in a heat-proof bowl. Heat the cream in a sauce pan over medium heat until just about simmering. Pour the cream over the chocolate and allow to sit for five minutes. Gently whisk the chocolate and cream until smooth, consistent, and free from any lumps.
Add in the blood orange olive oil to the chocolate and whisk to thoroughly incorporate. Allow to cool until it reaches a spreadable consistency. Gently spread the slightly cooled ganache over the the completely cooled cake. Serve with lightly sweetened whipped cream and a tangerine segment as garnish, if desired.
Serves 12 small but decadent servings.
By Troy Johnson
This recipe uses a crock pot to cook the pork shoulder, but you can also smoke it. Slow cooking is key for the meat to be ‘pull able’ and tender.
Trim any excess fat from meat. Put onions and peppers in bottom of crock pot. Place pork shoulder on top. Mix beer and Liquid Smoke and pour over meat. Next, drizzle and/or brush Smoked Chaabani olive oil over top of roast. Top with rosemary, salt, pepper and the smoked paprika. Cook in your slow cooker on LOW setting for 9-10 hours basting as needed. Transfer meat to cutting board, pull pork into shreds using fork and discard any fat, juices and the cooked onion and pepper. Return shredded pork to crock pot and cover with the Balsamic BBQ sauce. Stir. Cook on low for 1 hour.
To serve, spoon meat mixture onto bun bottoms. Top with coleslaw or pickles (optional) and bun top. Enjoy!
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.
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.
A crafty and unique way to use fresh fruit and Fresh Harvest olive oil. Did you know olive oil burns clean in lamps, etc?
Step 1. Decide which citrus you’d like to turn in to a candle. Half a standard size lime filled with olive oil will burn for about 1 hour, while half a lemon will burn for about 2 – 2 1/2 hours, and orange filled with olive oil will burn for about 3-3 1/2 hours, and a grapefruit for 4-5 hours.
Step 2. Cut your favorite citrus in half reserving the half that is connected to the long, white string-like pith that runs through the center of citrus fruits. It is very important that this remain intact and connected to the citrus, as this is your candle “wick”.
Step 3. You can be meticulous and remove all the flesh of the citrus down to the white pith, or you can be lazy like me and simply get most of it out. It will not affect the performance of your citrus candle.
Step 4. Choose the type of Fresh Harvest Olive Oil you’d like to fill it with. Any single cultivar extra virgin olive oil, fused olive oil or infused olive oil will burn in the candle, however I suggest staying away from burning the chili olive oils such as Baklouti, Cayenne, or Harissa. Fill the citrus about 3/4 full, but make sure the wick is not fully submerged in the oil and at least 1/4″ is available to light.
Step 5. Gently coat the citrus pith or the “wick” with olive oil. Using a stick lighter begin the process of lighting the wick. This will take a minute or two as it is necessary to dry out the wick and char it to some degree. Once it’s lit, it will stay so until all the oil is gone.
- 1 1/2 pounds free-range, boneless skinless chicken thighs or breasts.
- 4 thick strips smoked bacon, diced
- 1 large sweet onion sliced thin
- 8 oz. assorted wild mushrooms, sliced (cremini mushrooms work too)
- 4″ piece of fresh thyme, stem discarded
- 1/4 cup Fresh Harvest Traditional Style Balsamic
- 2 tablespoons of Fresh Harvest Wild Mushroom-Sage olive oil
- 1/2 cup heavy cream
- sea salt & fresh ground pepper to taste
- 1 pound pappardelle pasta or wide egg noodles, cooked and drained
In a large heavy skillet over medium-high heat, brown the diced bacon to a crisp. Remove the bacon from the pan and reserve. Pour off all but a tablespoon of the bacon fat. Season the chicken on both sides liberally with salt and pepper. Add the Fresh Harvest Wild Mushroom & Sage olive oil to the pan, place it back over the heat, and allow it to heat for a minute over medium-high heat.
Saute’ the chicken for a few minutes until golden brown on both sides, in batches if necessary. Do not over-crowd the chicken in the pan. Remove the chicken to a plate and reserve.
Add the onions to the drippings in the pan. Cook for about five minutes, stirring frequently until the onions become a soft golden brown. Add the mushrooms. Sauté for approximately three more minutes over medium high heat until the mushrooms are browned and slightly caramelized.
Add the fresh thyme leaves and Fresh Harevst Balsamic to the mushrooms and onions, de-glazing the pan by scraping up any browned bits from the bottom. Cook to reduce for a minute. Add the cream and stir to combine. Add the bacon and reserved chicken. Allow the pan to come to a simmer. Cook for another two minutes until the chicken is cooked through and the sauce thickens.
Season generously with sea salt and fresh ground pepper. Serve over pasta, rice, or cooked whole grains. Enjoy! This is comfort food at its best!
by Kelly Clarke
- 6 oz. freshly grated white sharp cheddar cheese
- 8 oz. block cream cheese, softened
- 8 oz. goat cheese
- 4 oz. mascarpone cheese
- 20 oz. can crushed pineapple, thoroughly drained
- 1/3 cup sliced almonds
- 3 tbsp. Fresh Harvest Pomegranate Balsamic Vinegar
- Crackers / Chips of your choice
Combine the cheeses and the pineapple in a bowl and mix well. For a creamier dip, you can use an electric mixer. Add the almonds and pomegranate balsamic and mix. Shape into a ball, cover, and refrigerate for 30 minutes.
Meanwhile, remove the pomegranate arils and allow them to dry on a paper towel. (Tip: Removing the arils can be time-consuming; a quick and easy way to remove them is to cut the pomegranate along it’s median and use the back of a wide spoon to strike the rind with the open part of the pomegranate facing a bowl.)
Cover the cheese ball with the arils and serve with crackers or chips of your choice.
A wonderful recipe for left-over Turkey, or anytime! Substitute chicken for classic Chicken and Dumplings. This is an easy, homestyle recipe sure to please.
- 8 medium carrots, cut into 1/4 inch chunks
- 4 celery ribs, cut into 1/4 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
or a little over a cup left-over turkey gravy.
- 4 cups turkey, chicken or veggie stock
- 2/3 cups water
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 3 cups cooked turkey, cubed or hand shredded into bite size
- 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.