Creamed Spinach – Steakhouse Style

Creamed Spinach Steakhouse Style


  • 1/2 cup Fresh Harvest Butter olive oil
  • 1 medium yellow onion, minced
  • 1-pound frozen, chopped Spinach
  • 3 cloves garlic, minced
  • ½ teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon ground or freshly grated nutmeg
  • ¼ cup all-purpose flour
  • 3 ½ cups half-and-half
  • 1 cup mozzarella cheese
  • 4 ounces cream cheese
  • 1/2 cup grated Parmesan cheese


  1. Defrost spinach and squeeze as much water out as possible in fistfuls, using paper towels. You want the spinach to have as little water as possible. 
  2. In a large skillet combine olive oil with the garlic and onions. 
  3. Cook on medium low for 8-10 minutes or until the onions are translucent. 
  4. Add in the kosher salt, black pepper and nutmeg. 
  5. Add flour and mix with a plastic whisk over low and cook for a minute or two. 
  6. Add the half-and-half and cook until light boil. Whisk until mixture is creamy and no lumps. 
  7. Add in the mozzarella cheese and cream cheese 
  8. Cook for a few minutes or until the mixture has thickened. Continue to whisk for consistency. 
  9. Add in the spinach and the Parmesan cheese and stir to combine. Whisk again until smooth. 
  10. Serve immediately – (option: transfer to casserole pan and reheat)

Fresh Harvest Premium Olive Oil and Balsamic

Smokehouse Potato Puffs

Olive Oil Smoke Potato Puffs

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.

Fresh Harvest Premium Olive Oil and Balsamic

Cran-Rummy Sauce with Raspberry Balsamic

CranRummy Sauce

This fresh cranberry sauce is the bomb! Made with dark rum and balsamic. We use honey to help sweeten without too much processed sugar. Try different flavors of our balsamic for a different taste! 


  • 1 package (12 ounce) whole, fresh cranberries
  • 1/4 cup sugar
  • 1/2 cup your favorite, authentic honey 
  • ¼ cup Fresh Harvest Raspberry Balsamic
  • ½ cup water
  • ½ cup good quality dark rum
  • 1 beautiful orange, zest and juice 


  • Rinse off fresh cranberries, drain and put into saucepan.
  • Zest and juice the beautiful orange.
  • Add all ingredients to berries and stir well.
  • Bring mixture to a boil and stir well. Reduce heat to low. Cover loosely and let simmer on low for 30 minutes or more.
  • You want all the cranberries to ‘pop’ and the mixture will eventually thicken.
  • Stir frequently and stir well.
  • When mixture is nice and thick, and the berries have all ‘popped’ take off heat and let cool for 10 minutes. Transfer to bowl for serving, or chill. It is best when chilled and will thicken more in the refrigerator.

Note: if all the berries don’t ‘pop’, that is fine. You can use a spoon to crush them or leave them whole for a chunkier sauce. If sauce gets too thick, add a bit more water. This can simmer for quite a while and will get thicker and better as it cooks.

 Fresh Harvest Premium Olive Oil and Balsamic

Eureka Holiday Dressing (Muffin or Bundt)


This is a fun way to serve your holiday Dressing! Use non-stick muffin or Bundt cake pans to bake the dressing, garnish and serve. Delicious!


  • 1 package (12 oz) Seasoned Stuffing Croutons
    (Or, here is a recipe to make your own.)
  • 1/2 cup + 1 tsp Fresh Harvest Mushroom & Sage Olive Oil
  • Salt & Pepper to taste (optional)
  • 2/3 cup finely chopped yellow or white onion
  • 2/3 cup finely chopped celery stalks
  • ½ pound sweet Italian sausage (casing removed)
  • 3 garlic cloves, minced
  • 1 Granny Smith apple, peeled and finely chopped
  • 3 large eggs, beaten
  • ½ – 1 cup chicken broth
  • ½ cup dried cranberries

Preheat oven to 350 degrees.

In a large skillet brown sausage and crumble it into small pieces as it cooks. When done, drain and set aside.

In the same skillet add ½ cup Fresh Harvest Mushroom & Sage Olive Oil, celery, onion and garlic. Sauté on medium heat until onion is just turning translucent (about 5 min.) Add cooked, crumbled sausage, apple and dried cranberries. Mix well.

In a very large bowl add beaten eggs and chicken broth. Mix well with a whisk. Next add the skillet mixture above and stir until well mixed. Finally add the stuffing croutons and stir LIGHTLY to incorporate mixture with the croutons, being careful not to crush them.  This mixture should be very wet, but not runny. Let stand for 5 minutes. Stir again.  If too dry add more chicken broth. If too runny, add more croutons.

Now the fun part! Brush the remaining 1 tsp Mushroom and Sage Olive Oil into muffin pans or a Bundt Cake pan. (Then I usually spray the pan with non-stick spray thoroughly or I use more olive oil if needed to really lubricate the non-stick pan because you don’t want this to stick!) Pack the stuffing mixture into the wells of the pans.

For the large muffin pan, bake for 20-25 minutes.

For the Bundt Cake pan, bake 30-40 minutes.

Dressing should be well browned.  Let stand for at least 5-10 minutes before releasing from pan.  Garnish with chopped Parsley (optional) and serve. This will keep well in the fridge.

Fresh Harvest Premium Olive Oil and Balsamic

Traditional Dressing with Wild Mushroom and Sage Olive Oil


This is an easy, no fuss recipe that yields great results! Using the Fresh Harvest Olive Oil instead of butter creates a moist and beautiful dressing that keeps wonderfully for leftovers. 


  • 1 package (12 oz) seasoned Croutons for stuffing (use the whole crouton style, not the bread crumb style).
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 2 cups low-sodium chicken broth or turkey stock
  • 1/3 cup of Fresh Harvest Wild Mushroom & Sage Olive Oil (plus 1 tsp. to coat casserole pan)
  • 1 tsp. fresh ground pepper


Heat oven to 350 degrees.

Sauté chopped onion and celery in Wild Mushroom and Sage Olive Oil over medium heat in a large saucepan. Cook 2-3 minutes. Remove from heat.

Add broth and stuffing to saucepan (or use bowl if saucepan is not big enough) and mix lightly, but well.

Coat casserole pan lightly with Wild Mushroom and Sage Olive Oil. Spoon or pour stuffing mixture into pan, spreading evenly.

Cover and bake for 25-30 minutes.  For crunchier stuffing top, bake uncovered last 5-10 minutes.

Serve and enjoy. The Olive Oil will keep the stuffing moist and delicious for leftovers!

 Fresh Harvest Premium Olive Oil and Balsamic

Brussels Sprouts with Bacon and Maple Balsamic

brussels sprouts with bacon and maple balsamic


  • 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.

Fresh Harvest Premium Olive Oil and Balsamic

Mashed Sweet Potatoes

Blood Orange Cinnamon Pear Balsamic Mashed SWEET POTATOES

Easy.  Healthy. Delicious.  Addictive!


  • 2-3 lbs sweet potatoes (3 or 4 medium sized)
  • ¼ cup Fresh HarvestCinnamon Pear Balsamic
  • ¼ cup Fresh HarvestBlood Orange Olive Oil

Wash, peel and cut sweet potatoes into 2-inch rounds. Put potatoes in a large pot of water and bring to a boil. Cook until very fork tender, 30-45 minutes. Drain well and let them stand for a few minutes. Add the olive oil and balsamic and MASH until creamy. Serve. Yum.

Fresh Harvest Premium Olive Oil and Balsamic

Glazed Sweet Potatoes with Maple Balsamic Gastrique

Glazed Sweet Potatoes with Maple Gastrique

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.

 Fresh Harvest Premium Olive Oil and Balsamic

Easy EVOO Smashed (Mashed) Potatoes

EVOO Smashed Potatoes

There are 1001+ ways to make potatoes. We like them all, but this one is a family favorite. An easy and rustic recipe that leaves the skin on the potatoes, which is more nutritious. You can use a wide range of our olive oils for this one!


  • 2 pounds Red or Yukon Gold potatoes (about 4 medium), brush washed, NOT peeled and cut into 1-inch pieces
  • ¼ cup Fresh Harvest Extra Virgin or an infused Olive Oil of your choice
  • ¼ cup heavy whipping cream
  • Salt and Pepper to taste

Fill a large saucepan with water and potatoes. Bring to boil and continue to cook until potatoes are fork tender, about 10 minutes.

Drain the potatoes and return to saucepan. Add olive oil, cream and salt/pepper to taste. Using a potato masher or large spoon, stir and smash the potatoes to your desired consistency. Add more cream or milk if needed to get the consistency you desire. Increase/decrease this recipe depending on your needs. By washing and not peeling the potatoes, you get an easy recipe that is more nutritious!

Mix-n-Match Variations

In this classic potato recipe that does not use butter, try different Fresh Harvest Olive Oils to add flavor like Garlic, Tuscan Herb, Herbs de Provence, Rosemary, Dill, Cilantro & Roasted Onion, Mushroom & Sage or Butter Olive Oil, etc.

Rosemary Potatoes – Use Fresh Harvest rosemary olive oil for recipe, then add a tablespoon of freshly chopped Rosemary to the potatoes when smashing. 

Classic Herbed Potatoes – Use Fresh Harvest Herbs de Provence olive oil for recipe, then add a tsp. each of Basil, Parsley and Tarragon to the potatoes when smashing. 

Italian Herbed Potatoes – Use Fresh Harvest Tuscan Herb olive oil for recipe, then add a tablespoon of Italian Seasoning to the potatoes when smashing. 

Garlic Potatoes – Use Fresh Harvest garlic olive oil for recipe, then add 3-4 (or more) whole, peeled cloves to garlic to the water and boil with the potatoes. Drain and smash with the potatoes. 

Cheesy Potatoes – Add a ½ cup or more of nearly any grated cheese (Cheddar, Swiss, Parmesan, Romano, Gouda, etc.) to your potatoes when smashing.

Truffle Potatoes – Add 1 teaspoon Fresh Harvest White or Black Truffle Oil to potatoes when smashing.

Sweet Potatoes – Use some or all Sweet Potatoes in lieu of Red or Gold, or mix and match Sweet Potatoes with other root veggies like turnip, parsnip or carrots.

Fresh Harvest Premium Olive Oil and Balsamic

Fondant Potatoes

Creamy Fondant Potatoes

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. 

Fresh Harvest Premium Olive Oil and Balsamic