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.
Take this quick and simple dish to any picnic or BBQ!
Using a large, non-stick or cast iron skillet sauté onion and bell pepper in the Smoked Chaabani olive oil for 5-10 minutes until translucent and tender. Stir frequently.
Add beans, honey, brown sugar, bacon bits and balsamic. Bring to a slow boil on medium heat, then reduce to low.
Cook over low heat, stirring frequently. Cook until liquid is reduced, and beans have a thick consistency, usually around 10-15 minutes or longer.
(OPTIONAL FUN) Garnish with chopped watercress, poke sprouts, dandelion greens or parsley, or anything else the revenuers won’s take! If you don’t know what a baldknobber is, check with the Google. Rich history.
These beans keep well in the refrigerator and are even better the next day.
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.
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.
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.
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!
- 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.
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.