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.
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.
A Fresh Harvest version of a classic Greek desert!
- 1 ½ cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- ½ tsp. kosher salt
- 3 large eggs
- ½ cup + 2 tsps. Fresh Harvest Lemon Olive Oil
- 2 tbsps. lemon zest (about 2 lemons)
- ¼ cup lemon juice (about 2 lemons)
- 1 cup granulated sugar
- ¼ cup whole milk
- Powdered sugar for dusting
Directions: Preheat the oven to 350 degrees.
Brush a 9-by-2-inch round cake pan with 2 tsps. Fresh Harvest Lemon Olive Oil making sure to coat the pan thoroughly (use more if needed). In a medium bowl, whisk together the flour, baking soda, baking powder, and salt to combine. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, olive oil, and lemon zest on medium-high speed until pale yellow and thickened, about 3 minutes. With the mixer running on low, slowly add the milk, followed by the lemon juice, mixing until incorporated. Add the flour mixture 1/2 at a time, mixing on low after each addition, until just combined. Take care not to over-mix. Pour the batter into the prepared pan. Bake until golden brown and a cake tester or toothpick inserted into the center comes out clean, about 35 minutes. Cool the cake for 15-20 minutes, turn out onto a cake plate rounded side up, and using a fine-mesh sieve, dust the top with powdered sugar. Slice and serve.
A simple ham recipe which you can vary with different balsamics.
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 20-30 minutes, or until the glaze has caramelized and the ham is golden brown and warmed inside. Serves 8-10
- 8 medium carrots, cut into 1-inch chunks
- 4 celery ribs, cut into 1-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
- 4 cups turkey, chicken or veggie stock
- 2/3 cups water
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 3 cups cubed cooked turkey
- 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 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!
- 4 slices pancetta or thick-sliced bacon, cut into small pieces
- 1 1/4 pounds Brussels sprouts, outer leaves removed and ends trimmed
- 2 to 3 tablespoons sherry or water
- 3-4 tablespoons Fresh Harvest Maple Balsamic
- Salt and freshly ground black pepper to taste
- Slivered almonds, optional
In a large skillet, cook the pancetta or bacon pieces until they are crisp. While the pancetta cooks, rinse the Brussels sprouts under water. Remove the bacon and drain on a paper towel. Discard the bacon fat and wipe out the skillet.
Cut the brussels sprouts in half or quarters.
Add the brussels sprouts in the skillet the bacon was cooked in and begin to sauté over medium heat until they start to slightly brown, sprinkling them with the sherry or water so they don’t stick, about 5 minutes.
Drizzle the brussels sprouts with balsamic vinegar and continue sautéing until the sprouts are just tender, about 5 to 6 minutes more.
Season with freshly ground black pepper and top with bacon pieces and slivered almonds if desired.
For the cake:
- 1 ½ cups white sugar
- 1 cup mild intensity Fresh Harvest Extra Virgin Olive Oil
- 1 teaspoon bourbon vanilla extract
- 2 cups cooked, pureed butternut squash (or canned pumpkin)
- 4 eggs
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 3 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1 cup chopped walnuts (optional)
For the glaze:
- 2 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon bourbon
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 cup Bundt pan or12 x 18 inch pan. Sift together the flour, baking powder, baking soda, salt, ginger and cinnamon. Set aside. In a large bowl combine sugar and oil. Blend in vanilla and butternut squash or pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12×18 inch pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. While the cake is baking, whisk together all the ingredients for the glaze until smooth and lump free. Allow the cake to cool for 15 minutes and then invert it on to a serving plate. While the cake is still warm, drizzle the glaze over the cake evenly. Serve at room temperature or cold. Great with ice cream too!
This is a simple, easy and incredibly 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!
A classic sweet potato recipe using our Maple Balsamic. Easy, delicious and nutritious. A ‘gastrique’ is a simple sweet-and-sour type of sauce. The sugars in our balsamic caramelize and reduce to make a tart, slightly thickened syrup.
- 3 medium sweet potatoes
- ¾ cup Fresh Harvest Maple Balsamic
- 4 tablespoons (1/2 stick) unsalted butter
- Black Pepper and Salt (to taste)
- 1 tbsp. chopped fresh marjoram leaves
NOTE: You can also use 3-4 tbsps. of Fresh Harvest butter olive oil in lieu of butter for a vegan dish.
Preheat oven to 400°
Slice each sweet potato in half lengthwise, and slice each half crosswise into 1-inch-thick half-moons.
Melt butter in a large cast-iron or other ovenproof skillet over medium heat. Add sweet potatoes; toss to coat evenly.
Add Fresh Harvest maple balsamic; toss potatoes to coat, and bring to a boil. Toss and immediately transfer skillet to oven.
Transfer skillet to oven; cook, stirring occasionally, until potatoes are golden, well glazed, and tender when pierced with a paring knife, about 20 minutes.
Remove from oven, and season with salt and pepper to your taste.
Serve warm, garnished fresh marjoram.