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 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:
Traditional Huli-Huli is a grilled chicken dish in Hawaiian cuisine, prepared by barbecuing a chicken in mesquite wood, and basting it with a sweet Huli-Huli sauce. This recipe uses some shortcuts and no grilling required!
Combine all the ingredients above except the scallions in a blender or food processor and process until smooth. Reserve a few tablespoons of marinade. Pour over the chicken and refrigerate for a minimum of 2 hours or overnight.
Preheat oven to 400 degrees F. (or prepare a grill for indirect cooking) Line a large sheet pan with foil and top with a wire rack. Bake chicken until cooked through and skin is crispy about 45-50 minutes. About 20 minutes through the process, turn the chicken pieces so that they crisp up evenly. Brush with additional reserved sauce as they come out of the oven and sprinkle with sliced scallions.
Serve with rice, grain or starch of your choice.
A classic recipe that will be a regular on your menu.
Add Tuscan Herb olive oil to Dutch oven or kettle pot and heat to medium-high heat afterpreparing the meat. Dust beef cubes with flour and season lightly with salt and pepper in a large bowl, stirring well. Shake off excess flour and place half the cubes in pan. Cook over medium-high heat until browned, almost crusty, (4-5 minutes), flipping or stirring as needed, on all sides, then transfer to a bowl with raw diced onions. Repeat with remaining beef.
Add red wine to the empty pan and cook on medium heat, stirring, until deglazed (crust comes loose). Add beef stock, balsamic, and Dijon mustard. Whisk to blend and cook on low for 10 minutes, stirring frequently, then return meat and diced onions to pan. Lower heat, cover mostlyand simmer gently until meat is very tender, about 1 hour. Allowing some steam to escape will make the stew thicker.
After an hour add carrots and continue simmering for 30 minutes, or until carrots are tender. As stew cooks, heat the butter olive oil in medium skillet over medium heat, and sauté mushrooms until browned and tender. Single layer, 3-5 minutes. Don’t let them touch or overlap in the skillet. Add cooked mushrooms to pot and let cook them another 15 minutes on low. Stir occasionally and serve hot.
This recipe keeps well for a few days in the refrigerator. Serve left overs over rice with bread and salad.
A special coleslaw with a hint of tropical and spicy!
Whisk together the olive oils, balsamic and Greek yogurt.
In a large bowl toss the coleslaw mix, carrot matchsticks, cranberries, Pistachio nuts and pineapple tidbits until well mixed. Pour whisked dressing on slaw and toss to combine.
Serve immediately or refrigerate for up to 2-3 days.
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!