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 positively delicious and easy recipe!
- 1 rotisserie chicken, skin removed and shredded
- 2 (14.5-ounce) cans white beans
- 4 tablespoons Fresh Harvest Cilantro & Roasted Onion olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 medium Jalapeño pepper, deseeded and minced
- 2 medium Poblano peppers, deseeded and hopped
- 1/3 cup Fresh Harvest Key Lime White Balsamic
- 2 teaspoons Oregano
- 1 tablespoon ground cumin
- 1 1/2 teaspoons ground coriander
- 1 teaspoon ancho chili powder
- 4 cups low-sodium chicken broth
- 1 can white corn, drained
- 2 cups shredded Monterey Jack Cheese
- Kosher salt and freshly ground black pepper
- Fresh Cilantro, chopped (optional for topping)
- Sour cream (optional for topping)
- Fresh Jalapeno slices (optional for topping)
- Tortilla chips, crumbled (optional for topping)
Drain and rinse the canned white beans. In a medium bowl, mash halfof the beans with a potato masher until chunky. Reserve beans until needed.
Add the Cilantro and Roasted Onion olive oil to a large Dutch oven and heat it over medium heat until shimmering. Add peppers, onion, and garlic and sauté until soft and fragrant, about 5 minutes.
Add the cumin, coriander, oregano and chili powder and continue to sauté for 1 more minute to toast the spices. Stir in the chicken stock and lime balsamic bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
Stir in the shredded rotisserie chicken, cheese and corn. Salt and Pepper to taste. Stirring frequently, simmer until heated through, about 5-10 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, chopped Cilantro, freshly Jalapeño slices and tortilla chips.
This veggie rich marinara-style sauce is a variation of the classic Italian Neapolitan sauce. Easy and delicious!
- 1 medium white or yellow onion (chopped)
- 4-5 cloves garlic (minced)
- 1 large Zucchini Squash (chopped)
- 1 small Eggplant (chopped)
- ½ cup Fresh Harvest Tuscan Herb olive oil
- ¾ cup Fresh Harvest Neapolitan Herb Balsamic
- 2 (28-ounce cans) San Marzano Italian tomatoes
- 1 teaspoon Celery Seed
- 1/2 tbsp. crushed chili pepper flakes
- 1/2 tsp. baking soda
- 1 bunch of flat-leaf parsley (minced)
Heat the Tuscan Herb olive oil in a large sauce pan or Dutch oven. Add the onion and sauté over medium heat until translucent (about 3-4 minutes). Add the minced Garlic and cook 1-2 minutes longer. Then add the zucchini and eggplant and cook for 5-8 minutes until slightly translucent.
Add the canned tomatoes, Neapolitan Herb balsamic, celery seed and pepper flakes. Stir well and bring to a slight boil. Then reduce heat to lowest setting, cover and let simmer for at least 30 minutes, stirring frequently. Using a wooden spoon crush the whole tomatoes against the side of the pot.
Whisk the ¼ tsp baking soda into 1 tbsp. water and add to sauce. Stir well. Simmer for up to an hour or a little longer until sauce is a thick consistency. If needed to get a thicker consistency, simmer without lid. Before serving, add the minced flat-leaf parsley and stir well.
Serve over pasta, with meatballs, on bread, and so on.
This sauce keeps well in the fridge for up to a week.
A classic recipe with a Fresh Harvest twist. Yes, you can!
This recipe is easier than you think and it’s delicious.
- 5 large egg yolks (room temperature)
- 2/3rd cup + 1 tbsp. granulated sugar (divided)
- 16 oz mascarpone cheese (room temperature)
- 1 cup heavy whipping cream
- ¼ cup Marsala wine (sweet)
- 2 dozen Italian Lady fingers*
- ¼ cup good quality dark rum
- ½ cup Fresh Harvest Espresso Balsamic
- 1 tsp. Vanilla extract
- Cocoa or chocolate powder for dusting
* A fairly reasonable substitute for lady finger cakes is to use a whole plain sponge cake, angel food or pound cake. Cut cake into 4”x 2” fingers and bake them in a 300-degree oven for about 15 minutes before assembling the Tiramisu. Let them cool completely before constructing Tiramisu.
Whisk 1/3 cup of sugar with egg yolks for 5 minutes until light yellow and tripled in volume. Place the egg yolks in a large heat proof bowl set over a medium saucepan of simmering water. Add the Marsala and continue whisking constantly for about five minutes or until the temperature of the mixture reaches 155 degrees on a digital thermometer (this process eliminates any bacteria).
Set aside and let cool for 10 minutes. Then, whisk in the soft Mascarpone into yokes until smooth. Don’t over whisk. Stop once you get a consistent creamy texture.
In a large bowl or stand mixer whip the cream, vanilla and 1/3 cup of sugar until soft peaks form (10-15 min). Gentlyfold whipped cream into the egg yolk and mascarpone mixture until creamy and well blended. Keep as much air in the mixture as possible. Whisk together rum, 1 tbsp. sugar and balsamic in a shallow bowl you can use to dip the lady fingers.
Working with 1 cookie at a time, dipping a total of 12 cookies into the espresso balsamic mixture per layer. Arrange the lady fingers in a single layer, side by side with a small amount of room between each, over the bottom of a 9×9” dish. Spoon 1/3 of the mascarpone mixture over the cookies and gently spread to cover. Repeat this process finishing with a layer of mascarpone. Using a mesh strainer, lightly sprinkle top with ground chocolate or cocoa. Cover tiramisu \and refrigerate at least 5-6 hours.
Easy. Delicious. Hearty. Satisfying.
- ¼ cup all-purpose flour
- 1 teaspoon freshly ground pepper
- 1-pound beef stewing meat (Buffalo or Venison work well too), trimmed and cut into inch cubes
- ¼ cup Fresh Harvest Garlic infused olive oil
- ¼ cup Fresh Harvest Neapolitan Herb or Traditional balsamic
- 1 cup red wine (Cabernet Sauvignon works well)
- 3 ½ cups beef broth (low-sodium and organic)
- 2 teaspoons Greek Freak or Italian seasoning
- 1 medium white onion, peeled and diced
- 5 medium carrots, cut into 1/4-inch rounds
- 2 large baking potatoes, cut into 3/4-inch cubes
- ½ teaspoon salt, flavored salt or smoked salt
- Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat Garlic olive oil to medium high in a Dutch oven or large skillet. Shake excess flour off beef and add a few pieces at a time to pan; don’t overcrowd. Cook, turning the pieces until beef is browned on all sides, about 3-5 minutes per batch; add more oil as needed.
- Remove the beef cubes from the pan and add the Fresh Harvest balsamic and wine. Cook and deglaze over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth, salt and seasoning. Bring to a boil, then reduce to a low simmer.
- Cover and cook on low, skimming broth from time to time, until the beef is tender, about 1 1/2 hours.
- Add onions and carrots and simmer on low, uncovered, for 10 minutes. Add the potatoes and simmer uncovered until vegetables are tender, about 30 minutes more. As the stew cooks uncovered, it should reduce to a thicker consistency.If needed add 2-3 tbsps. cornstarch whisked with 1 tbsp. water to thicken stew.
Serve with our Kickin’ Cornbread Muffins, Focaccia in a Flash or Sassy Cheese Biscuits – recipes on our Blog.
This easy recipe takes just minutes to prepare!
- Whisk seasoning, balsamic and olive oil until well combined. Place pork into a resealable plastic bag and pour in marinade. Squeeze out air and seal bag; marinate 2 hours (overnight is even better).
- Preheat oven to 350 degrees F (175 degrees C). Be watchful if using the convection setting, as it could prematurely brown the balsamic. We use the convection setting last 10-15 minutes.
- Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving.
Olive Oil recommendations:
A healthier version that is starch fried, not deep fried. This easy recipe will have you never ordering take out again. Organic chicken and veggies make this low sugar, low sodium and healthy fat recipe a winner. Do not skimp on using all Fresh Harvest products, they make this dish very special.
First, the sauce:
Place ingredients in saucepan over medium heat. Whisk to combine. As sauce heats up, whisk as it cooks until sauce is well blended, hot and thick. Remove from heat.
The main dish:
- 6-7 tbsp Fresh Harvest Garlic olive oil
- 2 tbsp Fresh Harvest Toasted Sesame oil
- 2 lbs. organic, skinless/boneless chicken breast cut into 1” chunks. Dry chunks on paper towels.
- 1 green bell pepper cut into ½” pieces
- 1 red bell pepper cut into ½” pieces
- 1 small yellow onion, peeled, cut into ½” pieces
- ½ of a fresh pineapple cut into 1” chunks or
16 oz pineapple chunks, frozen or canned.
- 1/3 cup cornstarch (spice it up a bit if so inclined)
- Toasted Sesame seeds for finishing (optional)
Add corn starch (and any spices you desire) to a reusable container with a tight lid. Working in stages, add chicken pieces and shake to coat well. Place coated chicken on a plate, not letting pieces touch.
Add oils to a large wok or deep skillet, and heat to medium-high. Fry coated chicken over medium heat (in stages if needed) for about 5-8 minutes until chicken is browned and nearly done. Turn chicken as needed to brown well.
Reduce heat to medium and add peppers and onions with all the cooked chicken. Sauté for another 3-5 minutes, then add fresh Pineapple.
Continue to sauté on medium-low heat just a bit longer (ensure peppers and onions are tender and pineapple is thoroughly warmed), then pour sauce over chicken mixture. Stir to coat well and sauté a few more minutes.
Serve with steamed rice. Garnish with sesame seeds.