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March 10, 2018

Cinnamon Pear Roasted Sweet Potatoes

 

Simple and yummy for holiday dishes!!

Preheat oven to 375

Line baking tray with parchment paper

Mix potatoes in a bowl with olive oil and vinegar. Arrange sweet potatoes in a single layer on prepared baking tray and sprinkle wit S&P. Roast 45 minutes until tender and Balsamic has caramelized and candies the potatoes. 

 

Garnish with craisins and goat cheese.

 

From Rachel Bradley, executive chef at Veronica Foods

June 08, 2017

Cast Iron Brussels Sprouts with Apples and Pecans

Special thanks to our friend Robyn for this recipe... in her words, "My hubby did not like Brussels Sprouts until I made these!  They are super fabulous!!!"
  • 3 tablespoons Butter Infused Olive Oil (plus more to finish)
  •  1 tablespoons butter
  • 1 pound Brussels sprouts (quartered)
  • 1 large Honeycrisp apple (cored, halved, diced)
  • 3 tablespoons Cranberry Pear White Balsamic Vinegar
  • 1 cup pecans halves (toasted, chopped)
  • 2-3 tablespoons local honey (I get mine at Mapleton Farm!)
  • Kosher salt and freshly ground black pepper (to taste) 
  1. Heat a large cast iron skillet with Butter Infused Olive Oil and butter over medium-high heat. Add Brussels sprouts, season with salt and pepper, and cook until the sprouts just begin to caramelize, about 4-5 minutes.
  2. Add apples and toss to combine, and cook until the apples and Brussels sprouts are caramelized and almost tender, but still have a bite, another 3-4 minutes.
  3. Remove from the heat, add the Cranberry Pear White Balsamic Vinegar, pecans, & honey. Quickly toss to combine, season with salt and pepper and remove to a platter. Drizzle with Butter Infused olive oil to finish if desired. 
March 16, 2017

Unfried Potato Croquettes

4 Russet Potatoes

2 TBSP Baklouti Chili Pepper Agrumato Olive Oil

1 TBSP Garlic Infused Olive Oil

1/3 C. grated Parmesan/Romano Cheese

Fresh Buffalo Mozzarella Cheese cut into ½” cubes

1 Large Egg

1 TBSP minced parsley

2 tsp sea salt

Ground pepper to taste

I adapted this recipe from the traditional bread crumb covered and fried croquettes and make it into a twice baked potato with all the flavors without frying.  Adapt as you would like with any other flavors of olive oil such as Chipotle, Rosemary, Tuscan Herb to name a few.

Wash and pierce the potatoes, place on a cookie sheet. I tossed them in some additional Garlic olive oil, sea salt and pepper.  Bake at 400 until fork tender, roughly 30 minutes.

Remove from oven (drop oven temp to 375) and let the potatoes cool enough to handle or use oven-mit to hold them which I did cuz I was hungry and didn’t want to wait.  Cut each potato in half-length wise and scoop out the inside (leaving a small rim of potato along the inside skin edges to keep the shape), leave skins on cookie sheet and place the cooked potato in a large bowl.  Mash the potatoes, season with S&P; add the Garlic infused olive oil, Baklouti Chili Pepper olive oil, the parmesan cheese blend and one beaten egg.   

Spoon the potato mixture into each potato skin, filling only ½ way, place 2-3 cubes of mozzarella cheese in the potatoes and cover with remaining potato mixture, making sure cheese is fully covered.  Sprinkle with more parmesan cheese if desired and another drizzle of the Garlic infused olive oil.  Yes, I like garlic. 

Return to 375 and bake for 25 minutes until inside cheese is softened and top is browned.

Remove from oven and sprinkle with more chopped parsley or chives if you like. 

**I made a quick “aioli” to top the potatoes by whisking together about ¼ c of mayonnaise, 1-2 TBSP Sicilian Lemon White Balsamic, salt to taste and 2 TBSP of Garlic infused olive oil.  Add chopped parsley if desired.  Start with less and adjust to your taste, I forget to always measure so this is my “rough memory” of what I did.  The family loved them!  I served these with BBQ ribs but would be wonderful next to your Corned Beef Brisket this St. Patrick’s Day!! 

December 27, 2016

December 27, 2016

Roasted Beet Salad w/ Fresh Goat Cheese & Toasted Pecans

Roasted Beet Salad w/ Fresh Goat Cheese & Toasted Pecans
Ingredients
  • 1 1/2 pounds fresh beets
  • 8 oz. Chevre (fresh goat cheese)
  • 6 cups baby arugula or mixed greens
  • 1 cup whole pecans, toasted
  • 1/4 cup + 2 tablespoons Cranberry-Pear White Balsamic Vinegar
  • 1 tablespoon good quality grainy mustard
  • fresh ground pepper to taste
  • 1/3 cup + 2 tablespoons UP extra virgin olive oil

Directions
  1. Preheat the oven to 400.  
  2. Trim the beets and wrap in one foil packet drizzled with a tablespoon of water.  Roast for 1 hour or until tender when pierced through with a knife.  Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels.  Warning:  This will dye your hands bright red.
  3. Cut the peeled beets in to 1" pieces and toss with 2 tablespoons of Cranberry-Pear White Balsamic whisked together with 2 tablespoons of olive oil, and set aside.
  4. In a medium size bowl, whisk the remaining Cranberry-Pear White Balsamic with the grainy mustard until well combined.  Slowly drizzle in your olive oil of choice, whisking constantly until the mixture is thickened or emulsified.  Add freshly ground pepper and sea salt to taste.
  5. Arrange the greens in a bowl or on a platter and dress with the Cranberry-Pear White Balsamic vinaigrette.  Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese and toasted pecans.

Serves 6-8 
December 27, 2016

Organic Kale, Quinoa, & Roasted Butternut Squash Salad w/ Toasted Pumpkin Seeds

Organic Kale, Quinoa, & Roasted Butternut Squash Salad w/ Toasted Pumpkin Seeds
Salad
  • 2 cups raw, peeled butternut squash cut into 1/2" cubes.
  • 2 cups prepared quinoa, cooled (optional)
  • 1/2 cup toasted pumpkin seeds
  • 1/2 cup shaved Pecorino
  • 6 cups washed, dried mixed greens or baby kale
  • pinch of sea salt

Dressing
  • 1/2 cup +2 tablespoons UP EVOO ( I used Cobrancosa) or any infused olive oil of your choice
  • 1/3 cup + 2 tablespoons Grapefruit White Balsamic ( or any white balsamic of your choice)
  • 2 tablespoons minced shallot
  • 2 tablespoons grainy mustard
  • pinch of sea salt
  • fresh ground pepper

Directions
  1. Preheat the oven to 400 F.
  2. In a large bowl whisk the 2 tablespoons of olive oil with 2 tablespoon of balsamic,  Add the cubed butternut squash and toss to dress with olive oil and balsamic. Place the butternut squash in a single layer in a pan or on a baking sheet and roast for 25 minutes, or until the squash becomes golden brown.  Allow to cool.
  3. In a blender or food processor, add all of the dressing ingredients.  Process to combine well, and adjust seasoning accordingly.
  4. Combine 1/2 of the butternut squash, quinoa, and kale and arrange on a large platter or in a large shallow salad bowl.  Add some dressing and toss to combine.  Add the rest of the butternut squash over the top, sprinkle with the toasted pumpkin seeds, and add shaved Pecorino.
December 27, 2016

Grapefruit Watermelon Salad

Grapefruit Watermelon Salad
4 sprigs basil
4 cups cubed watermelon
1/2 cup crumbled feta cheese, divided
3 tablespoons basil infused olive oil
3 tablespoons grapefruit white balsamic vinegar
Fleur de sel or sea salt to taste

Remove the basil leaves from sprigs and roll each one lengthwise. Cut into chiffonade to create ribbons of basil.

Place the watermelon cubes in a serving bowl and sprinkle with half the feta and the basil. Whisk the oil and vinegar together, drizzle over the watermelon and toss gently to coat.

Top with the remaining feta and a few pinches of salt. Let rest for half an hour before serving to allow the dressing to soak in. Garnish with basil and serve.

Serve with grilled vegetables and chicken.
September 11, 2016

Blood Orange and Cherry Grilled Chicken Salad

Blood Orange and Cherry Grilled Chicken Salad

This was easy peasy and the chicken was SO juicy and tender. My guys could not stop talking about it!

Serves 4
4-boneless/skinless chicken breast
SOOC Blood Orange fused olive oil
SOOC Black Cherry Balsamic Vinegar
Mix salad greens of your choice

Veggies: Pre-sliced/Chop for salad. 
Grape tomatoes (halved)
Cucumbers
Purple onion
Yellow bell pepper

Small can of mandarin oranges (in juice not syrup)
Dried cherries
Sliced Almonds
Goat Cheese
Salt and pepper

24 hours in advance:
Salt and Pepper Chicken Breasts (both sides) and place in large zip lock bag.
Whisk 1/2 c each of SOOC's blood orange oil and black cherry balsamic until combined. It thickens as you whisk.
Pour over chicken, push out the air and seal the bag.
Squish it all around to coat the chicken evenly and place in fridge for 24 hours.
When you think about it, periodically turn the bag over and re-squish it until ready to grill. 

When ready to make salad:
Remove chicken from zip lock, discard juices.
Grill chicken on medium heat for approximately 20-25 minutes (flip half way through) or until juices run clear. May also use meat thermometer for internal temp of 190 degrees.
You could also pan fry these or bake in oven (probably 350 and check for doneness at 30 minutes). 
Plate chicken when done and cover with foil. Allow chicken to sit for juices to be retained. I also let them cool a bit for the salad. 

Make each salad individually. 
Plate: mixed greens and veggies (amount of each to your liking)
Slice chicken on a diagonal, maintain it's shape all "together" and place on top of the greens. We served one per person.
Spoon oranges, dried cherries and almonds on top and around chicken.
Drop goat cheese in the same manner. 
Whisk 1/4c of the blood orange oil and black cherry vinegar together for your salad dressing and drizzle over salad.

Finish with freshly ground pepper to taste. 
Enjoy!!!!! 😊