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.