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!
Traditional Huli-Huli is a grilled chicken dish in Hawaiian cuisine, prepared by barbecuing a chicken in mesquite wood, and basting it with a sweet Huli-Huli sauce. This recipe uses some shortcuts and no grilling required!
Combine all the ingredients above except the scallions in a blender or food processor and process until smooth. Reserve a few tablespoons of marinade. Pour over the chicken and refrigerate for a minimum of 2 hours or overnight.
Preheat oven to 400 degrees F. (or prepare a grill for indirect cooking) Line a large sheet pan with foil and top with a wire rack. Bake chicken until cooked through and skin is crispy about 45-50 minutes. About 20 minutes through the process, turn the chicken pieces so that they crisp up evenly. Brush with additional reserved sauce as they come out of the oven and sprinkle with sliced scallions.
Serve with rice, grain or starch of your choice.
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 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.
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.
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.
This hummus makes a healthy addition to any diet (even low carb) because it’s packed with fiber and vitamins that contribute to your overall well-being.
- 1 butternut squash
- 1-14 oz. can chickpeas (reserve some liquid)
- 1/2 cup Fresh Harvest extra virgin olive oil, plus extra for butternut squash (mild or medium EVOO)
- 1 teaspoon paprika, more for garnish
- ¼ teaspoon salt
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- Juice of one fresh lemon
- (optional) Drizzle with a Fresh Harvest olive oil to serve, use extra-virgin, fused or infused. For this recipe we recommend our Milanese Gremolata or our olive wood Smoked Olive Oil.
- Preheat the oven to 425 degrees F.
- Peel the butternut squash and cut in half. Rub with our olive oil and a sprinkling of sea salt.
- Roast on a baking sheet for 35 minutes, turning halfway. Allow to cool completely. (Can be done in advance and kept in fridge).
- Add all ingredients into a food processor or blender. Process until smooth and creamy. Add some of the chickpea liquid to the hummus one tablespoon at a time as needed to help make the hummus creamier.
- Put the hummus in a bowl and top with our extra virgin olive oil (lots of options). Chill well.
- Serve with baby carrots, cucumber slices, raw veggies, naan bread, crackers or pita chips.
More at www.FreshHarvest.co (not dot com)
For the salad:
- Wash and dry the tomatoes. Arrange them in a circle on a large serving plate or round platter. Drain the mozzarella balls and arrange between the tomatoes.
- Drizzle with Fresh Harvest Tuscan olive oil and season with the Italian herbs.
- Garnish with the fresh basil. (roll several of the basil leaves and cut “Chiffonade style” and sprinkle on top of salad.
For the balsamic:
Heat the balsamic in a nonstick saucepan on medium heat until it boils, stirring frequently. Reduce heat and continue to cook until reduced by ¼ to ½ of original. The balsamic should be nice and thick. Cool before serving. Serve in a dipping dish as shown in the picture.
Rinse chicken wings and pat dry. In a large shallow bowl or ziplock bag add all the ingredients, reserving 1 tablespoon garlic olive oil and cayenne olive oil. Add the wings and toss well to coat. Cover and marinate the wings in the refrigerator for at least 2 hours or up to 8 hours – the longer the better!
Remove wings from marinade and pat dry. Heat a large (preferably non-stick) saute pan (12″+) over medium heat. Add one tablespoon Cayenne and one tablespoon of garlic olive oil to the pan. Add the wings and fry until browned on each side, about 5 minutes. Continue cooking the wings, turning them over often to coat as the glaze caramelizes. Cook until the wings are nicely browned, sticky, and cooked through. Garnish with additional sliced scallions before serving.
- 1 loaf of good quality crusty Italian or French Bread
- 2 cups fresh, good quality ricotta cheese
- 1/2 cup Fresh Harvest UP Extra Virgin Olive Oil
- 1/4 cup Fresh Harvest Tuscan Herb or Garlic Olive Oil
- 3 cups super sweet cherry tomatoes
- 1 cup packed fresh basil leaves
- 3 large garlic cloves
- 1 cup good quality sun dried tomatoes in oil, drained well
- 2 teaspoons sea salt
- fresh cracked pepper to taste
Preheat a grill, BBQ or oven to 425 F.
In a medium bowl, whisk the ricotta with 1 teaspoon salt and set aside. Toss the cherry tomatoes with 1/4 cup fresh UP EVOO, a teaspoon of salt, and pepper to taste. Roast the cherry tomatoes in a cast iron skillet for 15 minutes until blistered and fragrant. Set aside to cool.
Slice the bread into 1″ thick slices, drizzle the slices with 1/4 cup UP EVOO, and grill over high heat, on the BBQ or an indoor cast iron grill until golden, about 5 minutes per side. Using two of the garlic cloves, rub each side of the still warm grilled bread. Set aside.
Sundried tomato and basil pesto: In the bowl of a food processor or blender, add the sundried tomatoes, 1/2 cup basil, 1 garlic clove, 1/4 cup Tuscan Herb Olive Oil and process to a paste consistency.
For assembly: spread 1 tablespoon sundried tomato pesto over one side of the each slice of grilled bread. Top by spreading 1 tablespoon of ricotta. Then place 2 or 3 cherry roasted cherry tomatoes over the ricotta layer, and then add a basil leaf between each tomato (if you’re feeling fancy). Otherwise just sprinkle the bruschetta with torn basil leaves. Finish each bruschetta with additional sea salt, fresh ground pepper, and a drizzle of Fresh Harvest EVOO or infused olive oil of your choice. Serve immediately!
OPTIONAL: Finish drizzle with Fresh Harvest Denissimo Balsamico!