Creamy, cheesy, smoky with a hint of spice, these puffs can be served as a side dish or an appetizer. A real crowd pleaser!
Preheat the oven to 400°F.
Wash potatoes and cut into 1-2” chunks. Bring a pan of salted water to boil and add potatoes. Cook until fork tender but still firm, about 10-15 minutes. Drain water. Add cream or sour cream, salt and pepper, olive oils and salt/pepper to potatoes then mash until consistency is rich and creamy. Let cool for 10-15 minutes.
Combine mashed potatoes, beaten eggs, cheddar cheese, bacon bits and chives. Mix well.
Grease a standard muffin pan (use more of our Smoked olive oil if possible, which gives a great flavor) and mound a spoonful of potato mixture into each cup. You can use different sizes of muffin pans but will need to adjust baking time accordingly.
Sprinkle each cup with a bit of parmesan cheese.
Bake 30-35 minutes or until golden brown. If using convection or non-standard sized muffin pans, adjust time accordingly.
Cool for 5 minutes. Serve warm.
Optional: top with a dash of sour cream and chive.
These potatoes are trimmed, peeled and cut in a cylinder or egg shape then fried in our olive oil, and finally baked in a chicken stock. The results are creamy, buttery delicious potatoes with a crunch that compliments any entrée.
- 3-4 large, whole russet potatoes
- 5 tablespoons Fresh Harvest Butter Olive Oil
- 4 sprigs fresh thyme, plus more for garnish
- ½ cup chicken broth, or more as needed
- Salt and pepper to taste
1) Preheat oven to 425 degrees F.
2) Cut off ends of russet potatoes, stand potatoes on end, and peel potatoes from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half crosswise to make 6-8 potato cylinders about 2 inches long.
3) Place the potatoes in a bowl of cold water for 5 minutes, which removes starch from the outside. Pat them dry with a paper towel prior to frying.
4) Using a non-stick skillet, add the butter olive oil and heat until oil shimmers slightly. We use a medium heat. Place the potatoes flat side down in the skillet and pan-fry until well browned, 5-6 minutes. Season with salt and pepper.
5) Flip the potatoes and cook the other flat side 5-6 minutes, or until well browned. Transfer the potatoes to a small baking dish and add the chicken stock and thyme sprigs.
6) Bake until potatoes are fork tender and creamy on the inside. This can take up to 30 minutes or longer depending on the size of the potatoes. Add more chicken stock if needed to keep liquid in the dish. (We like to either gently flip the potatoes half-way through the baking time, or stir around the thyme sprigs to get maximum flavor.)
7) Let cool 5 minutes before serving. You can drizzle lightly with any remaining liquid in the baking dish or a bit more butter olive oil prior to serving.
Easy. Homemade. Super DELICIOUS! These are an amazing side for salads, soups, stews and beans.
- Preheat oven to 425 degrees F
- Use 1 tbsp. Fresh Harvest butter olive oil to lightly grease baking pan. Use a cookie sheet style pan.
- Combine flour, cheddar cheese, baking powder, salt, and garlic powder in a bowl.
- Combine milk, 4 tablespoons Fresh Harvest butter olive oil and 4 tablespoons Fresh Harvest Baklouti Green Chili olive oil and egg in a separate bowl. Mix into the flour mixture until chunky smooth; be careful not to over-mix. Stir in Parsley. Mix in more milk for consistency, if needed.
- Drop batter by spoon onto the prepared baking sheet. About 8-10 biscuits.
- Bake in the preheated oven for 15 minutes. Brush 2 tablespoons of our butter on the tops and continue baking until golden brown, about 10-15 minutes more until fully cooked.
Easy. Fast. Healthy. Delicious. This recipe uses half the sugar of other recipes. Created by Susan Douglass, Fresh Harvest Tasting Guide!
Peel, then mash bananas in a large bowl. Add all ingredients except flour. Mix well. Fold in the flour until incorporated.
Use the butter infused olive oil to coat two standard bread pans.
Bake at 350 degrees for 50 minutes – 1 hour.
Allow to cool before serving.
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.
Easy and tasty recipe for amazing Focaccia bread!
By Chef Sheila Reese
- 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.
Fix this amazing salad for your guests and don’t tell them it’s Brussels sprouts – they’ll love it and will be guessing why it tastes so wonderful. This blend offers sweet, dried cranberries and salty Pistachios and more. It’s a hit!
For the dressing:
For the salad:
- 1 lb. (16 oz.) fresh Brussels Sprouts
- ½ cup dried cranberries
- ½ cup chopped Pistachios
- ¾ cup freshly grated Parmesan or Romano cheese, plus some shaved slices for garnish
(Check out the Tea and Spice Exchange in Bentonville, AR for some amazing herbs and spices. Their Sumac is terrific too. And they ship from their site.)
Directions: In a medium bowl whisk together Fresh Harvest EVOO and Premium White balsamic, salt, mustard, shallot, sumac and fresh lemon juice until well blended. Allow to sit covered in refrigerator for around 30 minutes.
Optional: If you have a small blender or bullet, blend these ingredients well – makes for a better dressing! Then let chill in the fridge while you make the salad.
Wash the Brussels Spouts. The big SECRET here is to let them hydrate for at least 20 minutes in a bowl of cold water. Let them soak while the dressing is chilling. Dry and cut. Hold the stem ends and cut them crosswise into thin slices. Place them into a large bowl. Toss the sliced Brussels with the chilled vinaigrette. Then toss in the dried cranberries, chopped Pistachios and cheese.
This is a super healthy, raw salad that can be a meal. Hydrating the sprouts removes bitterness. Awesome! Keeps 3-4 days in fridge.
- 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.