Yum! Healthy. Nutritious. Delicious.
Mix the lean ground beef with the Tuscan olive oil, balsamic, salt and pepper by your clean hands. Add the blue cheese crumbles and incorporate into the mixture gently(by hand). Two pounds will make 8-quarter pounders. Divide the meat mixture into two equal sections, which is 1 lb each. Then divide those two 1 lb sections into 4 equal sections, which will be ¼ pounders. Using your favorite method (mine is my hand) pat and roll the ¼ pounders into burgers. As you form the burgers push larger blue cheese crumbles inside the meat. There will be visible blue cheese crumbles showing, which is ok, but try to get the larger pieces of blue cheese inside. Put raw burgers on a plate, cover and let them rest.
Direct and indirect cooking are the secret of this recipe.
Fire up the grill! Create two sections on your grill. Direct and indirect heat. This means the hot coals might go all over the bed of your grill for a bit to heat up and clean the grates, but once the grates are ‘heat cleaned’ and brushed – push back the coals to only halfof your grilling area. One side is direct heat. The other side is indirect heat. Cook the burgers on the hot side of the grill onlyuntil seared well, turning once. You want to sear both sides, but not cook them fully else the blue cheese will melt. Once they are seared nicely with grill marks, move the burgers over to the indirect heat side of your grill and drizzle with our balsamic. Open your vents so that the heated air is moving around the indirect heat side and close the lid of your grill. You’re basically baking the burgers, which is gentler cooking for the blue cheese.
Cook until done to your preference. Serve with toasted buns (our butter olive oil works well to toast buns), pickles, sliced red onion, lettuce, tomatoes, etc. Yum. Enjoy!
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.
This hummus makes a healthy addition to any diet (even low carb) because it’s packed with fiber and vitamins that contribute to your overall well-being.
- 1 butternut squash
- 1-14 oz. can chickpeas (reserve some liquid)
- 1/2 cup Fresh Harvest extra virgin olive oil, plus extra for butternut squash (mild or medium EVOO)
- 1 teaspoon paprika, more for garnish
- ¼ teaspoon salt
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- Juice of one fresh lemon
- (optional) Drizzle with a Fresh Harvest olive oil to serve, use extra-virgin, fused or infused. For this recipe we recommend our Milanese Gremolata or our olive wood Smoked Olive Oil.
- Preheat the oven to 425 degrees F.
- Peel the butternut squash and cut in half. Rub with our olive oil and a sprinkling of sea salt.
- Roast on a baking sheet for 35 minutes, turning halfway. Allow to cool completely. (Can be done in advance and kept in fridge).
- Add all ingredients into a food processor or blender. Process until smooth and creamy. Add some of the chickpea liquid to the hummus one tablespoon at a time as needed to help make the hummus creamier.
- Put the hummus in a bowl and top with our extra virgin olive oil (lots of options). Chill well.
- Serve with baby carrots, cucumber slices, raw veggies, naan bread, crackers or pita chips.
More at www.FreshHarvest.co (not dot com)
A classic with a twist! Mega delicious!
- 4 tbsps. Fresh Harvest Tuscan Herb olive oil
- ¼ cup Fresh Harvest Traditional Balsamic
- 1 large zucchini, finely diced
- 1 red bell pepper, finely diced
- 1 yellow bell pepper, finely diced
- 1 small white or yellow onion, finely diced
- 5-6 garlic cloves, finely diced
- 1 tsp. Red Pepper flakes, divided
- 2 eggs, lightly beaten
- 1 tbsp. fresh Thyme leaves
- ¼ cup chopped fresh parsley, plus more to garnish
- 1 pound organic, grass fed ground beef
- 1 pound organic ground pork
- 1 cup Italian style panko bread crumbs
- ½ cup freshly grated Parmesan cheese
- ½ cup catsup
- Salt and/or pepper to taste
Preheat oven to 400 degrees F.
Heat the oil in a large sauté pan over med-high heat. Add the zucchini, peppers, garlic and onion, ½ teaspoon red pepper flakes, and salt and pepper, to taste, and cook until almost soft, 4-5 minutes. Set aside to cool.
Whisk together the eggs and herbs (thyme/parsley) in a large bowl. Add the meat, bread crumbs, cheese, and the cooled vegetables and mix until just combined.
Mold the meatloaf on a baking sheet lined with parchment paper or tinfoil. Whisk together the catsup, balsamic vinegar and ½ red pepper flakes in a small bowl. Brush the mixture over the entire loaf. Bake the meatloaf for 1 to 1 ¼ hours or until done. Remove from the oven and let rest for 10 minutes before slicing. Garnish with fresh parsley.
- 1 ½ lbs boneless/skinless chicken breast cut into 1” pieces (Try to find local, organic and humanely raised – the taste is much better.)
Place the marinade ingredients into a bowl and whisk thoroughly. Add the chicken and marinade into a ziplock bag or large bowl with a tight cover. Refrigerate for a minimum of 4 hours or up to 48 hours. Longer is better!
To cook the chicken, prepare a grill for indirect cooking, or preheat the oven to 400 F. The chicken can be cooked on skewers or in a single layer on a greased broiler pan.
If grilling, remember to soak the skewers in water prior to grilling. Place the skewered chicken on to the grill over indirect heat, turn every two minutes to cook all sides of the chicken, approximately 8-12 minutes or until done. Remove and allow to rest briefly while covered.
If broiling in the oven, either skewer the chicken or place in a single layer on a mesh cooking rack or broiler pan. Cook the chicken on the top rack at 450 F. for 6-8 minutes and then turn the broiler on for an additional 4 minutes of broiling or until done. Turn the chicken to brown each side.
Serve immediately with Greek Style Lemon Garlic Roasted Potatoes (in our recipes)on a bed of greens.
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.
- 2 lbs. fresh Broccoli, trimmed & cut into florets
- 3 Leeks, trimmed and very thinly sliced
- ¼ cup Fresh Harvest UP Extra Virgin Olive Oil
- 32 oz. vegetable or chicken stock
- ¼ cup water
- 2 cloves garlic, minced
- 1 tsp. salt
- ½ cup organic cream
- ¼ cup finely grated Parmesan cheese
Add leeks, minced garlic and olive oil to a large saucepan and heat to medium until leeks are soft and translucent (about five minutes or less).
Add broccoli, water, vegetable stock and salt. Cover and continue to cook on medium heat until broccoli is fork tender. You will need to stir occasionally so the broccoli florets all cook evenly. Remove from heat, keep pot covered and let stand/rest for 15 minutes.
Using an immersion (stick) blender liquefy the soup on low or medium speed. If you don’t have an immersion blender you can use a food processor or regular blender and do in batches. The soup should be a thick, liquefied consistency. Finally, add the cream and cheese. Stir into the soup and then process one last time with immersion blender until the consistency is that of cream soup.
Serve with a drizzle of Fresh Harvest olive oil on top (EVOO, Cilantro & Roasted Onion, Basil, Tuscan Herb, Herbs de Provence, etc.) and some warm, crusty bread.