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.
Use nearly any of our olive oils and Balsamics in this recipe. The guidelines are your imagination.
- Brush 1 tablespoon balsamic on each steak, turning to cover both sides. Let rest at room temperature for at least 15-20 minutes.
- Brush 1 tablespoon olive oil on each steak, turning to cover both sides. Let rest at room temperature for at least 15-20 minutes.
- Grill and enjoy!
If you have more time, whisk 2-3 tablespoons of olive oil and balsamic together and pour over steaks in a shallow dish, turning a few times for up to 2 hours – or place in refrigerator and marinate over night or up to 2 days.
Olive Oil recommendations:
Use our Dill and Butter olive oil to create an amazing sauce.
- ⅓ cup kosher salt, plus more for seasoning
- 5 cups cool water
- 1-pound large scallops, 1 ½ inches wide, about 14 to 16
- 2 tablespoon Fresh Harvest Dill olive oil
- 2 tablespoon Fresh Harvest Butter olive oil
- 1 tablespoon minced garlic
- 1 Shallot (optional)
- ½ cup white wine
- 1 cup unsalted, organic chicken broth
- 1 teaspoon lemon zest
- 2 tablespoon lemon juice
- 2 tablespoon capers, rinsed
- 1 tablespoon dijon mustard
- Salt and Black pepper, as needed for seasoning
- 1 teaspoon chopped chives (optional)
- Fresh dill sprigs & Lemon Wedges (optional)
- Stir salt and water in a medium bowl. Add scallops and let stand for 10 minutes. Drain scallops, rinse with cold water, then lay and pat on paper towels. Be sure to dry very thoroughly. Remove as much water as possible. Let scallops dry for at least 15 minutes before cooking.
- In a 12-inch sauté pan or cast iron skillet, heat olive oils over medium-high heat until oil just begins to shimmer.
- Place scallops into the hot pan without crowding. Gently press scallops with spatula to make contact with the pan. If you didn’t dry them well enough, it will create a bit of a splatter mess, so have a screen handy just in case.
- Sear scallops without moving them, continuing to cook until bottoms are a rich golden brown, 3 to 3 ½ minutes.
- Turn the scallops over and cook the second side.
- When the scallops are opaque in color and firm to the touch, about 1 to 2 minutes, transfer to a plate.
- In the same pan reduce heat to medium. Add garlic and shallots and cook for 1 minute until fragrant, not brown.
- Increase heat to medium-high and add wine. Simmer wine, stirring as needed until the wine is reduced by half, about 3 minutes.
- Turn heat to high and add the chicken stock, lemon zest, lemon juice and capers to the pan. Cook until sauce is reduced by half, about ½ cup, 8 to 10 minutes.
- Turn off heat and whisk in Dijon mustard.
- Turn heat to medium and add scallops back to pan, cook until warm, 2 minutes.
- Taste sauce and season with salt and pepper as needed.
Garnish scallops with chives, dill and or lemon wedges. Serve with rice, risotto or pasta.
An easy and delicious Holiday favorite!
Preheat the oven to 325°. Line a large roasting pan with foil. With a sharp knife, score the fat all over the ham in a diamond pattern. Place the ham, cut side down, in the roasting pan and cover tightly with foil.
Bake for 1 hour.
Meanwhile, reduce the balsamic to 1/2 cup, by gently simmering it in a medium sauce pan set over low heat. This process should be done slowly, taking around 25-30 minutes to complete. When the balsamic has become thick and syrupy and is reduced by half, remove from heat and whisk in the Dijon mustard.
After baking for an hour as mentioned above, remove the ham from the oven and increase the oven temperature to 350°.
Using a pastry brush, liberally apply the balsamic glaze all over the ham, paying special attention to working it in to the scored portions. Cover just the shank end with a small piece of foil to prevent it from burning. Return the uncovered ham to the oven and roast for approximately 35 minutes, or until the glaze has caramelized and the ham is golden brown.
A delicious and easy recipe! Keep frozen cranberries from the holidays to have this anytime of the year! Cranberries are a great source of antioxidants and they freeze well.
Using a ninja, food processor or blender, process garlic, balsamic, olive oil, soy or Worchester sauce and ½ cup of the cranberries until smooth.
Place chicken pieces in a bowl and pour marinade over chicken. Stir well and cover. Refrigerate for 30 minutes to 1 hour or more. Stir occasionally. Marinate up to 2 day tightly covered and chilled.
Preheat oven to 375°F. Lightly grease a large cast iron skillet or casserole dish with nonstick spray.
Remove the chicken from the bag, reserving the marinade. Place chicken pieces in the skillet or dish, skin side down, and season with salt and pepper (optional) I usually don’t. Sprinkle the remaining 1-cup cranberries around the pan.
Roast the chicken until the skin begins to brown and the meat is nearly cooked through, 20 to 25 minutes. Flip the chicken and brush each piece generously with the reserved marinade. Discard the remaining marinade. Raise oven temperature to 425°F, garnish with rosemary (optional) and cook until chicken is well browned, about 10-15 minutes more or until done. Serve immediately.
- 1 1/2 pounds free-range, boneless skinless chicken thighs or breasts.
- 4 thick strips smoked bacon, diced
- 1 large sweet onion sliced thin
- 8 oz. assorted wild mushrooms, sliced (cremini mushrooms work too)
- 4″ piece of fresh thyme, stem discarded
- 1/4 cup Fresh Harvest Traditional Style Balsamic
- 2 tablespoons of Fresh Harvest Wild Mushroom-Sage olive oil
- 1/2 cup heavy cream
- sea salt & fresh ground pepper to taste
- 1 pound pappardelle pasta or wide egg noodles, cooked and drained
In a large heavy skillet over medium-high heat, brown the diced bacon to a crisp. Remove the bacon from the pan and reserve. Pour off all but a tablespoon of the bacon fat. Season the chicken on both sides liberally with salt and pepper. Add the Fresh Harvest Wild Mushroom & Sage olive oil to the pan, place it back over the heat, and allow it to heat for a minute over medium-high heat.
Saute’ the chicken for a few minutes until golden brown on both sides, in batches if necessary. Do not over-crowd the chicken in the pan. Remove the chicken to a plate and reserve.
Add the onions to the drippings in the pan. Cook for about five minutes, stirring frequently until the onions become a soft golden brown. Add the mushrooms. Sauté for approximately three more minutes over medium high heat until the mushrooms are browned and slightly caramelized.
Add the fresh thyme leaves and Fresh Harevst Balsamic to the mushrooms and onions, de-glazing the pan by scraping up any browned bits from the bottom. Cook to reduce for a minute. Add the cream and stir to combine. Add the bacon and reserved chicken. Allow the pan to come to a simmer. Cook for another two minutes until the chicken is cooked through and the sauce thickens.
Season generously with sea salt and fresh ground pepper. Serve over pasta, rice, or cooked whole grains. Enjoy! This is comfort food at its best!
A wonderful recipe for left-over Turkey, or anytime! Substitute chicken for classic Chicken and Dumplings. This is an easy, homestyle recipe sure to please.
- 8 medium carrots, cut into 1/4 inch chunks
- 4 celery ribs, cut into 1/4 inch chunks
- 1 cup chopped white or yellow onion
- 1/2 cup Fresh Harvest Butter Olive Oil
- 1 can (10-1/2 ounces) condensed beef consommé
or a little over a cup left-over turkey gravy.
- 4 cups turkey, chicken or veggie stock
- 2/3 cups water
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 3 cups cooked turkey, cubed or hand shredded into bite size
- 2 cups frozen cut green beans or corn
- 1/2 cup all-purpose flour
- 2 teaspoons Fresh Harvest Traditional Balsamic
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons minced parsley
- 1/8 teaspoon poultry seasoning
- 3/4 cup whole milk
- 1 egg
In a Dutch oven, saute on medium heat the carrots, celery and onion in butter olive oil for 10 minutes. Add consommé, 4 cups stock, optionally add salt and pepper (to taste). Bring to a boil. Reduce heat; cover and cook over low heat for 15 minutes or until vegetables are tender.
Add turkey and beans or corn; cook for 5 minutes. Combine the flour, Balsamic and water until smooth; stir into turkey mixture. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until thickened.
For dumplings: combine the flour, baking powder and salt in a large bowl. Stir in parsley and poultry seasoning. Combine milk and egg; stir into flour mixture just until moistened. Drop by tablespoons into simmering stew.
Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Yield: 10-12 servings.
This is a simple, easy and tasty way to roast your bird! The Blood Orange olive oil brings out wonderful flavors in the Turkey and really shines in this recipe.
(whisk together well before using)
Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven. Remove the turkey neck and giblets, rinse the turkey well, and pat dry with paper towels. Place turkey (breast side up) in a roasting pan. Rub the Turkey down liberally (inside and out) with the Blood Orange Olive Oil. The oil should form a nice pool in the bottom of the pot when complete. Next, sprinkle the Poultry seasoning all over the top and sides of the bird, throwing a bit of seasoning into the cavity of the bird as well.
If you have a large enough covered pot, this is ideal. If not you can use tin foil to cover the bird. Roast the Turkey per the chart below:
| Weight of Bird
|| Roasting Time (Unstuffed)
|10 to 18 pounds
3 to 3-1/2 hours
|18 to 22 pounds
3-1/2 to 4 hours
|22 to 24 pounds
4 to 4-1/2 hours
|24 to 29 pounds
4-1/2 to 5 hours
(Roast until a meat thermometer inserted in the meaty
part of the thigh reads 180 degrees F (80 degrees C).
Cook the Turkey covered for all but the last 1/2 hour or so. Baste the Turkey several times during the cooking process using the juices and Blood Orange Olive Oil at the bottom of the pot. Return lid after each baste and continue cooking.
For FINAL BASTING, remove the lid or foil from the bird. Brush the Cinnamon-Pear vinaigrette on the bird every 10 minutes for the final half hour while cooking uncovered. This should brown the bird evenly. Make more vinaigrette if needed. Rotate pan so skin does not burn.
Transfer the turkey to a large serving platter or cutting board, cover loosely with foil, and let it stand for at least 20 to 30 minutes before carving. Enjoy!
This low-carb version of the classic Shepherd’s Pie recipe replaces mashed potatoes with cauliflower. We used organic, canned veggies to make it a time saver. (This is a paleo, grain-free and dairy-free alternative)
- 1 med/large cauliflower, cut into florets
- ¼ cup Fresh Harvest Tuscan Herb olive oil
- 1 small onion, chopped
- ¼ cup Fresh Harvest garlic olive oil
- ¼ cup Fresh Harvest Traditional or Fig balsamic
- 1 pound organic ground beef or lamb
- 1 small onion, chopped
- 1 can organic green beans (drained)
- 1 can organic corn (drained)
- 1 can organic peas and carrots (drained)
- 1 can dice tomatoes with garlic and onion (drained)
- 6 oz(1 pack) shredded Swiss cheese(omit for Paleo)
- Preheat the oven to 350 degrees. Grease a large casserole dish with your favorite Fresh Harvest olive oil and set aside.
- In a large pot, steam or boil cauliflower until very tender. Mash with the ¼ cup garlic olive oil. Add more if needed for a smooth consistency. Stir in shredded Swiss cheese.
- While the cauliflower is cooking, brown the ground meat and chop until fine. Drain fat. Add onion, canned tomatoes (drained), ¼ cup Fresh Harvest balsamic, and ¼ cup Fresh Harvest Tuscan Herb olive oil, stir well and cook until onions are translucent. Reduce heat to med/low and add canned corn, green beans, and peas and carrots (all drained). Cook while stirring occasionally until most liquid is reduced. The balsamic will make it thick.
- Ladle the meat/veggie mix into the pan and spread evenly. Carefully spoon and spread the mashed cauliflower over the top.
- Bake for 20-30 minutes until lightly browned. Serve immediately. Keeps well in the fridge too!
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.