This is a wonderful and easy American-style Bolognese sauce which makes the best spaghetti! This ragu will leave your guests asking for more! Inspired by my Nonna, you’ll love this recipe.
- 1 lb lean ground beef (organic/grass-fed)
- 1 medium onion (chopped well)
- 1 green bell pepper (chopped well)
- 3-4 cloves of fresh garlic (minced)
- ¼ cup finely grated parmesan cheese (plus more for topping the spaghetti if desired)
- 1 – 28 ounce can organic Italian peeled tomatoes in puree’
- 1 – 15 ounce can organic tomato sauce
- 1 – 6 ounce can organic tomato paste
- ¼ cup Fresh Harvest Traditional or Neapolitan Herb balsamic
- 2 teaspoons your favorite Italian blend seasoning
- 2 – 2.25 ounce cans of sliced, black olives (drained)
- 3 tablespoons Fresh Harvest Tuscan Herb olive oil
- 1- 16 ounce package dried Spaghetti (our favorite is the ‘Daily Chef’ organic whole wheat spaghetti which does not even taste like whole wheat. It’s amazing. You can get it on Amazon.)
In a medium/large saucepan, brown the ground beef. As it cooks use a spatula and break up the meat into tiny crumbles. We have the best luck to let one side brown first on medium heat with the lid on the saucepan for 4-5 minutes, then drain the fat, flip the meat and cook uncovered on medium heat. You want very tiny pieces of meat.
(note: we prefer to use a cast iron cocotte and the Staub brand from France is our favorite. It just cooks so well and doesn’t stick. But it’s an investment. Available at only a handful of retailers or on Amazon)
While it’s browning, coat a non-stick skillet with the Tuscan Herb olive oil. Add the onion, garlic and green pepper. Sauté’ on medium heat until the onions begin to turn translucent – about 4-5 minutes or so.
Make sure all the oil is drained from the cooked ground beef and add the skillet mixture of vegetables to the saucepan. Mix well and cook on medium heat for 2-3 minutes. Add the Neapolitan herb balsamic and stir well. Next, add the peeled tomatoes, the tomato sauce and the tomato paste, ¼ cup parmesan cheese and Italian blend seasoning. Stir well and cover the pot. Reduce heat to LOW.
Cover and let simmer for at least 20-30 minutes, or longer. Stir the sauce frequently. Now is your time to relax! Let the sauce mix, cook and marinate as you take a time out. You’re almost done!
Make your spaghetti noodles according to directions when you’re ready to eat. While the spaghetti is boiling, add the sliced black olives to your sauce and stir well. Let cook for 5-10 minutes more on low.
Serve the sauce on top of the noodles; add some bread and/or veggies and you have a wonderful meal!
This is a basic chicken recipe that is simple and tasty. You can vary the types of Fresh Harvest balsamic you use for different flavor combinations. You might be surprised that almost any of our fruity balsamic are yummy with chicken!
- 1/4 cup packed brown sugar
- 1/3 cup Fresh Harvest Traditional Balsamic
(your choice: Traditional, Fig, Raspberry, Neapolitan Herb, etc)
- 1 tsp. chopped fresh rosemary leaves
- 1 tsp (or more) finely chopped garlic
- 4 bone-in/skin-on breasts (8 oz ea.)
- Salt & Pepper to taste
Heat gas or charcoal grill. In small bowl mix brown sugar, balsamic, rosemary and garlic; set aside. Sprinkle chicken with salt and pepper. Place chicken on grill, skin side down, over medium heat. Cook 10 minutes. Turn chicken; brush half the glaze evenly over chicken. Continue cooking and brushing with remaining glaze 10 to 12 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170°F).Cook patties for 5 to 7 minutes on each side, or until cooked through.
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.
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).
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.
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!
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.