These are basically lime sugar cookies – very unique and easy! Serve with a scoop of vanilla ice cream or, if so inclined, a cold shot of very good Tequila as a fun dessert or party treat for St. Patrick’s day…or any day.
- 1 cup all-purpose organic flour
- 1 ¼ cup organic Almond flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cups granulated organic white sugar
- 1/3 cup Fresh Harvest Persian Lime olive oil
- 2 large organic eggs
- 1/2 teaspoon vanilla extract
- Food quality green dye (15 drops)
- Green sugar sprinkles (optional)
Preheat the oven to 350 F.
In a medium sized bowl, combine the flours, baking soda, baking powder, and salt with a whisk and mix well. Set aside.
In a large bowl or stand mixer, cream the sugar and the olive oil. If mixing by hand use a whisk or hand mixer until well blended.
Add in the eggs, one at a time, followed by the vanilla, and blend well. Now add 15 drops of green food coloring and mix until well blended. Fold the dry mixture into the wet mixture until a dough forms. The dough will be slightly oily and a bit sticky
Scoop out about 2 tablespoons worth of the dough, roll into a ball (or use a dough scoop). Set dough balls on non-stick baking sheet and press lightly down. Continue until all of the dough is gone. Sprinkle with green sugar before baking (optional).
Bake for 14-18 minutes until the edges are golden. These are a bit better when cooked just a bit longer rather than a bit shorter. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Try this recipe with any of our citrus oils: blood orange, lemon, etc…
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.
A crafty and unique way to use fresh fruit and Fresh Harvest olive oil. Did you know olive oil burns clean in lamps, etc?
Step 1. Decide which citrus you’d like to turn in to a candle. Half a standard size lime filled with olive oil will burn for about 1 hour, while half a lemon will burn for about 2 – 2 1/2 hours, and orange filled with olive oil will burn for about 3-3 1/2 hours, and a grapefruit for 4-5 hours.
Step 2. Cut your favorite citrus in half reserving the half that is connected to the long, white string-like pith that runs through the center of citrus fruits. It is very important that this remain intact and connected to the citrus, as this is your candle “wick”.
Step 3. You can be meticulous and remove all the flesh of the citrus down to the white pith, or you can be lazy like me and simply get most of it out. It will not affect the performance of your citrus candle.
Step 4. Choose the type of Fresh Harvest Olive Oil you’d like to fill it with. Any single cultivar extra virgin olive oil, fused olive oil or infused olive oil will burn in the candle, however I suggest staying away from burning the chili olive oils such as Baklouti, Cayenne, or Harissa. Fill the citrus about 3/4 full, but make sure the wick is not fully submerged in the oil and at least 1/4″ is available to light.
Step 5. Gently coat the citrus pith or the “wick” with olive oil. Using a stick lighter begin the process of lighting the wick. This will take a minute or two as it is necessary to dry out the wick and char it to some degree. Once it’s lit, it will stay so until all the oil is gone.
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.
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 fresh cranberry sauce is the bomb! Made with dark rum and balsamic. We use honey to help sweeten without too much processed sugar. Try different flavors of our balsamic for a different taste!
- 1 package (12 ounce) whole, fresh cranberries
- 1/4 cup sugar
- 1/2 cup your favorite, authentic honey
- ¼ cup Fresh Harvest Raspberry Balsamic
- ½ cup water
- ½ cup good quality dark rum
- 1 beautiful orange, zest and juice
- Rinse off fresh cranberries, drain and put into saucepan.
- Zest and juice the beautiful orange.
- Add all ingredients to berries and stir well.
- Bring mixture to a boil and stir well. Reduce heat to low. Cover loosely and let simmer on low for 30 minutes or more.
- You want all the cranberries to ‘pop’ and the mixture will eventually thicken.
- Stir frequently and stir well.
- When mixture is nice and thick, and the berries have all ‘popped’ take off heat and let cool for 10 minutes. Transfer to bowl for serving, or chill. It is best when chilled and will thicken more in the refrigerator.
Note: if all the berries don’t ‘pop’, that is fine. You can use a spoon to crush them or leave them whole for a chunkier sauce. If sauce gets too thick, add a bit more water. This can simmer for quite a while and will get thicker and better as it cooks.
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 is a fun way to serve your holiday Dressing! Use non-stick muffin or Bundt cake pans to bake the dressing, garnish and serve. Delicious!
- 1 package (12 oz) Seasoned Stuffing Croutons
(Or, here is a recipe to make your own.)
- 1/2 cup + 1 tsp Fresh Harvest Mushroom & Sage Olive Oil
- Salt & Pepper to taste (optional)
- 2/3 cup finely chopped yellow or white onion
- 2/3 cup finely chopped celery stalks
- ½ pound sweet Italian sausage (casing removed)
- 3 garlic cloves, minced
- 1 Granny Smith apple, peeled and finely chopped
- 3 large eggs, beaten
- ½ – 1 cup chicken broth
- ½ cup dried cranberries
Preheat oven to 350 degrees.
In a large skillet brown sausage and crumble it into small pieces as it cooks. When done, drain and set aside.
In the same skillet add ½ cup Fresh Harvest Mushroom & Sage Olive Oil, celery, onion and garlic. Sauté on medium heat until onion is just turning translucent (about 5 min.) Add cooked, crumbled sausage, apple and dried cranberries. Mix well.
In a very large bowl add beaten eggs and chicken broth. Mix well with a whisk. Next add the skillet mixture above and stir until well mixed. Finally add the stuffing croutons and stir LIGHTLY to incorporate mixture with the croutons, being careful not to crush them. This mixture should be very wet, but not runny. Let stand for 5 minutes. Stir again. If too dry add more chicken broth. If too runny, add more croutons.
Now the fun part! Brush the remaining 1 tsp Mushroom and Sage Olive Oil into muffin pans or a Bundt Cake pan. (Then I usually spray the pan with non-stick spray thoroughly or I use more olive oil if needed to really lubricate the non-stick pan because you don’t want this to stick!) Pack the stuffing mixture into the wells of the pans.
For the large muffin pan, bake for 20-25 minutes.
For the Bundt Cake pan, bake 30-40 minutes.
Dressing should be well browned. Let stand for at least 5-10 minutes before releasing from pan. Garnish with chopped Parsley (optional) and serve. This will keep well in the fridge.
This is an easy, no fuss recipe that yields great results! Using the Fresh Harvest Olive Oil instead of butter creates a moist and beautiful dressing that keeps wonderfully for leftovers.
- 1 package (12 oz) seasoned Croutons for stuffing (use the whole crouton style, not the bread crumb style).
- 1 cup chopped onion
- 1 cup chopped celery
- 2 cups low-sodium chicken broth or turkey stock
- 1/3 cup of Fresh Harvest Wild Mushroom & Sage Olive Oil (plus 1 tsp. to coat casserole pan)
- 1 tsp. fresh ground pepper
Heat oven to 350 degrees.
Sauté chopped onion and celery in Wild Mushroom and Sage Olive Oil over medium heat in a large saucepan. Cook 2-3 minutes. Remove from heat.
Add broth and stuffing to saucepan (or use bowl if saucepan is not big enough) and mix lightly, but well.
Coat casserole pan lightly with Wild Mushroom and Sage Olive Oil. Spoon or pour stuffing mixture into pan, spreading evenly.
Cover and bake for 25-30 minutes. For crunchier stuffing top, bake uncovered last 5-10 minutes.
Serve and enjoy. The Olive Oil will keep the stuffing moist and delicious for leftovers!