This easy to create recipe has endless variations depending on the spice mixture used to coat the croutons. They store wonderfully in the fridge or freezer. Plus there is NO high fructose corn syrup, salt, or hydrogenated oils!
- Day old French bread (or sliced sandwich bread)
- Fresh Harvest Olive Oil (your choice – see examples below)
- Spice mixture (your choice – see examples below)
Preheat oven to 400 degrees. Slice the bread into crouton sized cubes. Some folks prefer to take the bread crust off, personally I like to leave it on. You can use day old French Bread, or even sandwich bread – multigrain makes great croutons that are even healthier! The bread should be dry and on the verge of being stale – but not moldy. You may want to make this recipe in two batches, depending on the size of the bread used. A typical French Loaf makes about 8 cups.
Put bread cubes in a large bowl and toss with the spices and drizzles of the Fresh Harvest Olive Oil until all the cubes are lightly coated. This could take up to a cup or more of the Olive Oil. Place a SINGLE layer of the cubes on a non-stick cookie sheet. Bake for 10-12 minutes, tossing 1-2 times while baking. You want the croutons to be lightly browned and dry, but not too dark. Adjust your baking time as needed.
Italian Style – Use 3-4 teaspoons of Italian Seasoning, plus any Fresh Harvest Extra Virgin Olive Oil.
Thanksgiving Stuffing Style – Use a mixture (2 tsp each) of granulated Garlic, Italian Seasoning and Sage, plus Fresh Harvest Wild Mushroom and Sage Olive Oil. You can also use poultry or turkey seasoning instead of spices above.
Garlic – Use 2 tsps. fresh minced garlic (or 3 tsps. Granulated) plus any Fresh Harvest Extra Virgin Olive Oil. To make extreme Garlic croutons use Fresh Harvest Garlic or Tuscan Olive Oil.
Smokey & Spicy – Use 1 tsps. Cumin and 2 tsps. Parsley and Garlic, plus Fresh Harvest Cayenne or Baklouti Green Chili Olive Oil. You can adjust spices and oils as to your preferences. Our Harissa or Chipotle Olive Oil work well too!
Store in zip lock bags for up to 1 week or freeze for later use!
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)
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.
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.
Fix this amazing salad for your guests and don’t tell them it’s Brussels sprouts – they’ll love it and will be guessing why it tastes so wonderful. This blend offers sweet, dried cranberries and salty Pistachios and more. It’s a hit!
For the dressing:
For the salad:
- 1 lb. (16 oz.) fresh Brussels Sprouts
- ½ cup dried cranberries
- ½ cup chopped Pistachios
- ¾ cup freshly grated Parmesan or Romano cheese, plus some shaved slices for garnish
(Check out the Tea and Spice Exchange in Bentonville, AR for some amazing herbs and spices. Their Sumac is terrific too. And they ship from their site.)
Directions: In a medium bowl whisk together Fresh Harvest EVOO and Premium White balsamic, salt, mustard, shallot, sumac and fresh lemon juice until well blended. Allow to sit covered in refrigerator for around 30 minutes.
Optional: If you have a small blender or bullet, blend these ingredients well – makes for a better dressing! Then let chill in the fridge while you make the salad.
Wash the Brussels Spouts. The big SECRET here is to let them hydrate for at least 20 minutes in a bowl of cold water. Let them soak while the dressing is chilling. Dry and cut. Hold the stem ends and cut them crosswise into thin slices. Place them into a large bowl. Toss the sliced Brussels with the chilled vinaigrette. Then toss in the dried cranberries, chopped Pistachios and cheese.
This is a super healthy, raw salad that can be a meal. Hydrating the sprouts removes bitterness. Awesome! Keeps 3-4 days in fridge.
This Peruvian inspired dish is a wonderful Holiday treat!
- ½ cup Fresh Harvest Extra Virgin Olive Oil
- 6 strips meaty bacon cut into small pieces
- 1 onion, diced
- 3 cloves garlic, chopped finely
- 2 cups uncooked white rice
- 4 cups boiling water
- 1 tsp. cinnamon powder
- ½ cup toasted almonds
- ½ cup dried and chopped apricots, macerated in 1 cup of white wine up to one day (drain before adding to recipe)
- 2 cups fresh spinach, cut into thin slices
- ½ red bell pepper, diced
- 2 tbsps. marmalade or jam (Elderberry is best)
- salt & pepper to taste
- ½ cup Fresh Harvest Traditional 18 year old Balsamic vinegar
- fresh sage leaves, sliced into strips (optional)
Heat the olive oil in a saucepan, add bacon, onion and garlic, cook over medium-high heat, stirring every now and then, until bacon is mostly cooked. Add rice, stir, and add salt, pepper, and cinnamon.
Add boiling water, cover, reduce the heat to low and cook for 20 –25 minutes until the rice is done.
Add apricots, toasted almonds, spinach, red pepper and jam or marmalade to cooked rice mixture and stir well.
In a small saucepan over medium heat cook the balsamic vinegar until reduced by about a third. Add sage leaves, stir and pour over the rice.
This is a delicious raw salad! If you want to make it meatless, simply substitute dried cranberries for the bacon, or leave the bacon out.
- 2 Heads of fresh Broccoli
- ¾ cup Golden Raisins
- 1 package (1/2 pound) quality Bacon (sliced into bite size pieces and fried. Or, you can also use pre-cooked bacon pieces/bits such as Hormel)
- ½ red onion – diced
- ¾ cup Slivered Almonds – unsalted
- ¾ cup Mayo (homemade is best)
- 6 tbls of Fresh Harvest Traditional 18 yo Balsamic
- 1 tsp sugar
1) Wash and dry Broccoli. Carefully cut the broccoli into very small florets. You should end up with attractive small, bite size pieces.
2) Add Broccoli, Bacon, Raisins, Onion and ½ cup of the Almonds to a bowl and mix well.
3) In a separate bowl mix together the Mayo, Fresh Harvest Balsamic and Sugar until well blended. If it needs more Balsamic, add it now.
4) Pour Balsamic Mayo mixture over the Broccoli mixture and gently toss until well mixed.
5) Add the remaining Almonds to the top as garnish.
6) Serve immediately or chill for later. Enjoy!
If you can get really good quality Ahi Tuna, then try this recipe!
Ahi Tuna Marinade
- 6 cups organic mixed spring greens
- 1 medium English cucumber cut into 1′” dice
- 1 large avocado
Spicy Baklouti Miso Dressing
- 4 cups cooked quinoa cooled to room temperature
- Pickled ginger (optional)
- 4 small squares of roasted dried seaweed snacks (nori) cut up for garnish (optional)
Prepare 4 cups cooked quinoa set aside and allow to fully cool to room temperature. Prepare the tuna marinade by placing all marinade ingredients into a medium bowl and whisking. Add cut up tuna and toss to coat. Refrigerate tuna while preparing the rest of the recipe or up to 20 minutes.
Make the Miso Dressing by adding all dressing ingredients to the bowl of a blender or food processor. Process on high until the mixture is fully blended and creamy. Set aside.
Just before serving, in a large bowl toss 6 cups of mixed greens with 4-6 tablespoons of miso dressing. Compose the bowl by adding 1 cup of cooked quinoa to the bottom of each bowl. Add a mound of dressed mixed greens to the top of the quinoa. Divide the cut up avocado and cucumber to each salad. Place equal portions of the tuna on top of the greens. Place cut up nori strips atop salads and serve immediately.
Serves up to 4 people as a light meal or 6 as a small salad.
A classic greek salad recipe using our nutritious and heart healthy oils and vinegars. This is a favorite recipe of ours and we hope you enjoy it!
In shallow salad bowl, combine tomatoes, cucumber, and onion. Sprinkle with oil, lemon juice, oregano, and salt and pepper to taste. Toss veggies lightly to coat. Sprinkle feta cheese and olives over salad. Serve immediately.
This recipe was shared with us by one of our dear clients, Dr. Gregg Coker. It is colorful, healthy, nutritious and delicious! Warning: this salad is addictive!
- 1 cup – Quinoa (Quinoa comes in 3 colors; neutral, red and black. (I like to combine them it makes for a prettier salad.)
- 1 Tablespoon – butter
- 2 cups – Chicken Broth
- 1 – Yellow Bell Pepper (chopped fine)
- 1 – Orange Bell Pepper (chopped fine)
- 1 – Red Bell Pepper (chopped fine)
- ¼ small – Red Onion (chopped fine)
- 3 – fresh corn of the cobs (cut corn off cob uncooked. Try to find the sweet, tender corn. If out of season then you will have to resort to canned or frozen.
- 1 Can – Black Beans (drained & rinsed)
- ¼ Cup – Fresh Cilantro (chopped fine)
- 2 small cartons of orange & red cherry tomatoes (quartered)
- 2 Tablespoons – Garlic (I like roasted garlic but any will do)
- 1 Cup – Feta Cheese (crumbled)
- ¼ Cup – Lime (or less)
- ¼ Cup – Lemon (or less)
- 2 Tablespoons – Fresh Harvest Champagne Wine Vinegar
- 3/4 Cup – mild or medium Fresh Harvest Extra Virgin Olive Oil
Put Quinoa in a strainer and rinse thoroughly and put in sauce pan with butter. Lightly roast for about 3 minutes or until all the water has evaporated. Add chicken broth and slow boil like rice but uncovered until all the broth is absorbed by quinoa (about 10 minutes) remove, cool and refrigerate while prepping remainder of salad.
Put all other ingredients in salad bowl, stir in quinoa, then taste, modify to your liking with salt, pepper, lime, lemon and oil (most of the time this is about right but everyone has different tastes.)
Chill the salad for about 30 minutes and enjoy.