Low carb, nutritious and delicious.
- 8 bell peppers, good size, different colors
- 1 pound ground chicken (organic is best)
- 4 cups riced Cauliflower
- 1 medium onion, minced
- 1 jalapeno pepper, seeded and minced
- 2-3 large garlic cloves, minced
- 1 tbsp. Greek Freak seasoning or Italian blend
- 4 tbsp. Fresh Harvest Neapolitan Herb balsamic (or use our traditional or fig balsamic)
- 4 tbsp. Fresh Harvest Tuscan Herb olive oil
- 1 egg
- ½ cups organic tomato sauce (divided)
- ½ cup water
- 1 cup your favorite cheese as an optionaltopping (added at end of cooking)
Directions: Preheat oven to 400 degrees F.
Low carb, nutritious and delicious. A large cast iron pot with lid or casserole with lid works best for this recipe. Mix all ingredients (except for cheese) together like a meatloaf. Slice the bottom of the bell peppers so they sit flat, careful not to reveal the cavity on the bottom. Wash and dry the peppers. Cut the tops off the peppers to make ‘lids’. Scoop out seeds and excess growth with a spoon so they’re hollow. Fill them with the meat mixture. (If you have excess filling put into a small casserole dish and bake covered with the peppers)
Stuff peppers with meat mixture and set in pot. Add top to each pepper, and then pour water into bottom of pot. Cover and bake in 400 degree oven for an hour. Remove from oven, carefully pull tops off and top with your favorite cheese. Replace tops and allow peppers to cool and cheese to melt. Serve. Yum.
Easy. Fast. Healthy. Delicious. This recipe uses half the sugar of other recipes. Created by Susan Douglass, Fresh Harvest Tasting Guide!
Peel, then mash bananas in a large bowl. Add all ingredients except flour. Mix well. Fold in the flour until incorporated.
Use the butter infused olive oil to coat two standard bread pans.
Bake at 350 degrees for 50 minutes – 1 hour.
Allow to cool before serving.
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 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.
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.
This recipe is amazing, low-glycemic, easy and extremely tasty!
Directions: Combine all ingredients in a saucepan and simmer for 10-15 minutes over low-ish heat, stirring frequently – make sure to turn on vent fan. The sauce needs to reduce by at least 1/3rd (or to the consistency you prefer). It’ll thicken more when cooling. Taste along the way – adjust seasonings as you like. It will get more spicy as it reduces, so start with less heat and work your way up. (optional: blend the ingredients together with a stick blender or in a Ninja prior to cooking it down.)(optional: mix ingredients in a blender prior to reducing). This BBQ sauce will keep several weeks sealed tight in the refrigerator. Enjoy!
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.
- A nice 2 ½ lb boneless pork shoulder roast
- 1 cup chopped onion (1 large)
- ¾ cup chopped green sweet pepper (1 medium)
- 1 cup of your favorite local beer (med or dark is best)
- ¼ cup liquid smoke (Hickory or Mesquite)
- ½ tsp. rosemary
- ½ tsp. salt
- ½ tsp. ground black pepper
- 1 tbsp. smoked paprika (or more if you like!)
- ½ to 1 cup of Troy’s balsamic BBQ Sauce (click here for recipe)
- Coleslaw or pickles (from the deli or make your own)
- 20 cocktail size Hamburger Buns (Slider rolls)
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. Top with rosemary, salt, pepper and the smoked paprika. Cook in your slow cooker on LOW setting for 9-10 hours. 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!
Easy. Healthy. Delicious. Addictive!
Place the watermelon in a bowl and drizzle with with balsamic vinegar. Top with feta cheese, mint leaves and serve. This recipe can be made in individual servings or multiplied and served in a large salad bowl.