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Easy Cajun Jambalaya

By |January 23rd, 2021|

Ingredients:

  • 3 tbsp. Fresh Harvest Garlic infused olive oil
  • 1 tbsp. Fresh Harvest Cayenne fused olive oil
  • 1 onion, chopped
  • 2 bell peppers, chopped
  • ½ tsp. Kosher salt
  • ½ tsp. freshly ground black pepper
  • 1 lb. boneless skinless chicken breasts, cut into 1″ pieces
  • 1 tsp. dried oregano
  • 6 oz. andouille sausage, sliced
  • 2 tbsp. tomato paste
  • 2 cups low-sodium chicken stock
  • 1 (15-oz.) can crushed tomatoes
  • 1 c. long

NOLA Red Beans & Rice

By |January 18th, 2021|

Ingredients:

  • 1 ½ pound dried red beans (preferably Camelia brand)
  • 1 pound Andouille sausage, sliced 1/2-inch thick
  • 4 tablespoons Fresh Harvest Extra Virgin Olive Oil
  • 6 garlic cloves, minced
  • 2 medium onions, finely diced
  • 1 large rib celery, finely diced
  • 1 medium green bell pepper, chopped
  • 1 ½ teaspoons black pepper
  • ⅛ teaspoon cayenne pepper
  • 2 teaspoons salt (optional)
  • 3 bay leaves
  • 2 teaspoons dried basil
  • ¾ teaspoon rubbed sage
  • 1 cup chopped fresh parsley
  • 1 bunch fresh

Classic Creole Shrimp

By |January 15th, 2021|

Ingredients:

  • 1 pound shrimp, rinsed, peeled and deveined
  • 2 teaspoons Creole seasoning
  • ¼ cup Fresh Harvest Butter Olive Oil
  • Drizzles of Fresh Harvest Cayenne Pepper Olive Oil (optional)
  • 4 ½ tablespoons all-purpose flour
  • 1/3 cup chicken stock (or water) + more if needed
  • 1 medium yellow onion, finely chopped
  • 2 celery ribs, thinly sliced
  • 1 green bell pepper, seeded and finely

Study proves olive oil is the key to improving food safety

By |January 5th, 2021|

A new study published in the Journal of the American Chemical Society has found that the consumption of lignan-rich olive oil could reverse the dangerous effects of some food fungal toxins. The research addresses concerns about the possibility of food storage causing microbial growth known to produce toxins (mycotoxins), which

Ham and Scalloped Potatoes

By |December 26th, 2020|

Ingredients:

  • ½ onion
  • 2 cups ham (1/2 -inch dice)
  • 1 ½ cups cheddar and Jack cheese (grated)
  • 4 tbsp. flour
  • 3 tbsp. Fresh Harvest Butter or Herbs de Provence olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 ¾ cups whole milk
  • 1 tbsp. Dijon mustard
  • ¼ teaspoon dried thyme
  • 1 teaspoon chopped fresh parsley (optional)

 

Instructions:

 

  1. Preheat oven to 350 degrees and spray a 8 x 8″ baking dish with nonstick cooking spray or brush with olive oil.
  2. Peel and thinly slice potatoes
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