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.
- 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.
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.
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.
No-carb can be amazing! Just realize the olive oil you use on this dish makes the difference between a good dish and an oily mess. Most all imported olive oil sold in the USA is adulterated and unfit for human consumption. Check out Fresh Harvest for the freshest olive oil on the planet.
- 1 medium fresh cauliflower cut in pieces – florets only
- 6-8 cups lightly salted water
- 1/3 cup organic whipping cream
- 3 tablespoons Buttermilk (optional)
- 1/4 cup Fresh Harvest Medium or Robust EVOO
- 1/3 cup Pecorino Romano cheese, grated
- 3 large cloves whole garlic
- 2 tablespoons fresh chives (finely minced) or use other herbs or herb blends like Greek Freak, Italian, etc.
- Fresh ground pepper to taste
Bring water to a light boil. Add Cauliflower and garlic cloves and cook covered 8-10 minutes (until fork tender). Drain thoroughly and return to pot. Add the Fresh Harvest olive oil, whipping cream, buttermilk, cheese, herbs and pepper. Use an immersion blender (stick blender) until pureed to a creamy, mashed potato-like consistency. To finish, drizzle with additional grated Pecorino, a drizzle of olive oil, and more chives or herbs. This is a wonderful, low carb alternative to mashed potatoes and can also be used as a dip, spread or condiment.
You can use different Olive Oil and Balsamic combinations as well.
Preheat oven to 400 degrees F.
Place butternut squash halves on a large baking sheet flesh side up. (optional: score the squash). Add water to bottom of pan. Bake for 25 minutes
Whisk together the Fresh Harvest Olive Oil & Balsamic.
Remove squash from oven and spoon mixed Olive Oil and Balsamic over each squash. Use a pastry brush to spread it evenly. Add Rosemary springs on top of squash.
Bake another 25 minutes or until fork tender. Let cool slightly and serve.
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!
This recipe is a “Fresh Harvest” take on roasting whole cauliflower that will have everyone asking for more. This is an easy and healthy dish to make!
Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil and spray with a high heat non-stick baking spray.
Remove the leaves from the cauliflower, and then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet.
Whisk together the Fresh Harvest Tuscan Olive Oil & Traditional Balsamic, 3 tablespoons mustard, and a few grinds of black pepper in a small bowl. The consistency should be thick and creamy. Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with two-thirds of the vinaigrette (reserving a third for a later coat).
Roast the cauliflower for 45 minutes. Mix the Parmesan cheese with the remaining vinaigrette and brush on the top of the cauliflower. Roast another 15-20 minutes until well browned and tender (a long skewer inserted in the center of the cauliflower should pass through easily). Let it rest for a few minutes before serving.
Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra cheese. You can do many variations with this recipe, including Oil or Balsamic substitutions, or adding fresh herbs before serving such as chopped Basil, Parsley, etc.
A Southern tradition that is addictive! Crystal Bridges fabulous restaurant, Eleven, occasionally serves collard greens and their method was our inspiration. We use bacon, Maple balsamic and a dab of brown sugar and the results are awesome, sticky, and delicious.
- ½ pound collard greens (see recipe for preparing)
- 3 sliced smoked bacon, cut in half
- 1 large white or red onion, chopped.
- 2-3 cloves garlic, minced.
- ½ teaspoon Ancho or New Mexican Chili powder
- 1 cup chicken stock
- ½ cup Fresh Harvest Maple Balsamic
- 1 Tablespoon Brown Sugar
- ¼ teaspoon salt
- fresh ground pepper to taste
Wash the collard greens thoroughly. If purchasing whole leaves, remove the stem that runs down the center by gently ripping the leaves down each side of the stem. Stack the half leaves in a pile. The tender young heart leaves don’t need to be stripped. Stack 6-8 leaves on top of one another and roll them up. Then slice into ½ inch strips. Set the cut greens aside for a bit.
Using a medium/large non-stick skillet or pot fry the bacon on medium heat until just crispy. Take bacon out, let cool and crumble. Set aside.
Leave bacon drippings in pan over medium heat and add the onion and garlic, cook 3-4 minutes until the onions are very slightly translucent. Add the brown sugar, chili powder, salt and pepper. Add back the crumbled bacon. Stir frequently and cook 2-3 more minutes.
Pour in chicken broth and balsamic. Stir and add the collard greens. Reduce heat to low and cook for 30-45 minutes or until the broth and balsamic have reduced and the greens are tender. Stir frequently. This final slow cooking should reduce the broth to a thicker consistency.
You can speed up the process by cooking on medium heat and stirring very frequently until the broth/balsamic have reduced.
The desired end result is a sticky, moist dish with just a little bit of liquid, so adjust cooking accordingly to achieve that type of reduction.