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.
Want an easy and tasty recipe for amazing Focaccia bread? This is a super easy, super fast homemade bread that is delicious and will impress your family.
By Sheila Reese of “Born to Cook Inspired”
- 1 ½ c. warm water…not above 110°
- 1 teaspoon sugar
- 3 teaspoons dry yeast (instant or active dry work)
- 4 Tablespoons Fresh Harvest Extra Virgin Olive Oil plus additional for greasing skillet
- 4 c. all purpose flour plus additional ½ cup for board, divided
- 1 teaspoon salt
- ½ cup Fresh Harvest Extra Virgin Olive Oil
- 1 teaspoon dry Italian herb blend or 2 teaspoons minced fresh herbs of choice, like Thyme or Rosemary
- ½ teaspoon sea salt (or Kosher salt)
In a large mixing bowl (I recommend a stand mixer), place water and sugar then sprinkle yeast over the water and whisk lightly to combine. Allow to sit for 5-10 minutes until bubbly.
With mixer on low speed (using paddle attachment) add 2 cups of flour and salt. Mix until combined. Add Olive Oil. Add remaining flour and continue to mix on low until the dough begins to pull away from sides of bowl.
Place a large bowl of very hot water on counter. Place a cooling rack over the bowl for your proofing station. Grease the skillet generously with Olive Oil.
Place dough on a lightly floured surface and fold the dough a few times until it feels smooth and shape into a ball. Roll and press the dough to fit skillet, stretching up the skillet sides. Place skillet containing dough on the rack over the hot water and cover with a dish cloth. Allow to rest for 25-30 minutes.
Preheat oven 425°.
After rising 25 minutes, use index finger and make dimples in the dough. Sprinkle dry herbs or fresh herbs over the dough. Pour the ¼ c. of Olive Oil over the dented dough. Place the dough in the preheated oven for 25-30 minutes until golden brown. Remove from oven and add remaining ¼ cup of Olive Oil and sprinkle with sea salt.
Allow to rest 5 minutes before cutting.
- 1 cup organic white or whole wheat flour
- 1 cup organic ground yellow cornmeal
- 2 tbsps. powdered buttermilk
- 2 tsps. baking powder
- 1 tsp. baking soda
- 3 tbsps. of your favorite local honey
- ¼ tsp. salt
- 1 farm fresh egg
- ¼ cup + 1 tbsp. Fresh Harvest Mushroom & Sage olive oil
- 1 cup almond milk
- ¼ cup sliced jalapenos (fresh or canned)
- ¾ cup your favorite cheddar cheese
Directions: Preheat the oven to 425 degrees.
Brush a non-stick 12 count standard muffin pan (wells only) with a total of 1 tsp Fresh Harvest Mushroom & Sage olive oil to coat lightly. (use more if needed).
In a medium bowl whisk together the flour, cornmeal, buttermilk powder, baking powder, baking soda & salt.
In a separate bowl mix together the wet ingredients: egg, honey, mushroom & sage olive oil and almond milk. After whisking, pour into dry mixture. Mix with a wooden spoon until well mixed, but do not over-mix. Add the grated cheese and stir enough to mix lightly.
Fill greased muffin wells by about half. Place jalapeno slices on top of muffin batter and push down slightly.
Bake 10-15 minutes or until toothpick comes out clean.
Serve hot with real butter or our high-antioxidant EVOO! Pour more of our mushroom & sage olive oil or butter olive oil after cooking the muffins for an extra kick.
These keep well in the fridge and warm up well too.
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.
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.
- 1 loaf of good quality crusty Italian or French Bread
- 2 cups fresh, good quality ricotta cheese
- 1/2 cup Fresh Harvest UP Extra Virgin Olive Oil
- 1/4 cup Fresh Harvest Tuscan Herb or Garlic Olive Oil
- 3 cups super sweet cherry tomatoes
- 1 cup packed fresh basil leaves
- 3 large garlic cloves
- 1 cup good quality sun dried tomatoes in oil, drained well
- 2 teaspoons sea salt
- fresh cracked pepper to taste
Preheat a grill, BBQ or oven to 425 F.
In a medium bowl, whisk the ricotta with 1 teaspoon salt and set aside. Toss the cherry tomatoes with 1/4 cup fresh UP EVOO, a teaspoon of salt, and pepper to taste. Roast the cherry tomatoes in a cast iron skillet for 15 minutes until blistered and fragrant. Set aside to cool.
Slice the bread into 1″ thick slices, drizzle the slices with 1/4 cup UP EVOO, and grill over high heat, on the BBQ or an indoor cast iron grill until golden, about 5 minutes per side. Using two of the garlic cloves, rub each side of the still warm grilled bread. Set aside.
Sundried tomato and basil pesto: In the bowl of a food processor or blender, add the sundried tomatoes, 1/2 cup basil, 1 garlic clove, 1/4 cup Tuscan Herb Olive Oil and process to a paste consistency.
For assembly: spread 1 tablespoon sundried tomato pesto over one side of the each slice of grilled bread. Top by spreading 1 tablespoon of ricotta. Then place 2 or 3 cherry roasted cherry tomatoes over the ricotta layer, and then add a basil leaf between each tomato (if you’re feeling fancy). Otherwise just sprinkle the bruschetta with torn basil leaves. Finish each bruschetta with additional sea salt, fresh ground pepper, and a drizzle of Fresh Harvest EVOO or infused olive oil of your choice. Serve immediately!
OPTIONAL: Finish drizzle with Fresh Harvest Denissimo Balsamico!
- 1 pound fresh wild salmon fillet(s)
- 1 bunch of thin, tender asparagus, woody stems discarded,
- 1 pound dried pappardelle pasta cooked al dente (or see our recipe below for fresh dill pappardelle below)
- 1 thinly sliced shallot
- 1 clove minced garlic
- 1/2 cup crisp, dry white wine
- 2 cups heavy cream
- 5 tablespoons Fresh Harvest Wild Fern Leaf Dill Olive Oil
- 3 tablespoons fresh squeezed lemon juice
- 1 tablespoon fresh dill and/or flat leaf parsley to garnish
- salt and fresh ground pepper to taste
Rub the salmon and toss the asparagus spears with a mixture of 2 tablespoon of dill olive oil whisked with 1 tablespoon of lemon juice. Season amply both the salmon and asparagus liberally with salt and fresh ground pepper. Grill or broil until just cooked, being careful to err on the side of under-cooking both the salmon and asparagus. The most important thing here is to sear the salmon and asparagus on the exterior. After grilling, cut the asparagus in to 2″ pieces and break the salmon in to large meaty chunks and set aside.
Bring a large pot of salted water to boil. Cook the dried pasta based on the package directions. If using the fresh pasta recipe below, cook for two minutes and drain well.
In a saute pan, heat two tablespoon dill olive oil over medium heat. Add the sliced shallots and cook until tender. Add the garlic and saute for another minute being careful not to burn the garlic. Add the wine and lemon juice. Continue cooking until the liquid is reduced by half. Add the cream and the remaining dill olive oil. Stir until the mixture simmers and thickens. Season with salt and pepper to taste.
To serve, add the asparagus to the pan with the sauce and cook for an additional two minutes, being careful not to make mushy. Add the salmon chunks and cook to warm through, being careful not to break the chunks up. Ladle over drained pasta and serve garnished with dill and or flat leaf parsley.
Fresh Dill Infused Pappardelle Pasta:
In a large bowl or the bowl of a food processor, mix together the flour. Make a well in the center of the flour if not using a food processor, and add the eggs, olive oil, and dill if using. Begin incorporating the flour into the eggs a little at a time, mixing until a very loose messy dough forms. If using a food processor, blend until a shaggy dough forms, and either case finish by kneading the dough by hand until a smooth dough forms. Wrap the dough and allow to rest at room temperature for 1 hour. Roll it out with a pasta machine, or by rolling pin, and then cut in to desired shapes.
A wonderful brunch item for your next gathering!
- 2 eggs
- 2 cups all-purpose flour
- 1 3/4 cups milk
- 1/2 cup Fresh Harvest Lemon fused olive oil
- 1 tablespoon white sugar
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Fresh Strawberry-Balsamic Compote:
For the Compote:
Place the sugar and 1/2 cup of balsamic in a heavy duty 2+ quart sauce pan. Heat over medium, swirling occasionally until the sugar is completely dissolved. Add the strawberries and cook at a simmer until the strawberries begin to lose shape and become a thick, chunky sauce (about 8-10 minutes), stirring frequently.
Cool to room temperature before serving.
For the Waffles:
Preheat a standard or Belgian waffle maker. Beat the eggs in large bowl with a mixer or by hand until fluffy. Beat in flour, milk, Lemon Fused Olive Oil, sugar, baking powder, salt and vanilla, just until smooth. Grease the preheated waffle maker with non-stick cooking spray. Pour mix into the ready waffle maker. Cook until golden brown. Serve with Strawberry Balsamic Compote and a dollop of yogurt or cream if desired.