Author Archives: Bethany Fagan Good

Apple Walnut Cous Cous Salad

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Apple Walnut Cous Cous Salad
Serves: 4-6 servings
 
Ingredients
  • 2 cups uncooked Israeli pearl couscous
  • 1 granny smith apple diced
  • ½ red onion diced
  • ¼ cup chopped flat leaf parsley
  • ¼ cup F. Oliver’s Orchard Ripe Red Apple Balsamic Vinegar
  • ½ cup F. Oliver’s Meyer Lemon EVOO
  • 1 clove crushed garlic
  • 2 teaspoons, divided Canandaigua Centenntial Rub
  • ½ cup chopped walnuts
Instructions
  1. Cook couscous according to package directions, adding 1 tsp. of Canandaigua Centenntial Rub to cooking liquid. Set aside to cool.
  2. While couscous is cooking, whisk together Orchard Ripe Red Apple Balsamic Vinegar, Meyer Lemon EVOO, 1 tsp. Canandaigua Centenntial Rub and garlic.
  3. Once couscous has cooled, toss with vinaigrette and stir in apple, red onion and parsley.
  4. Top with chopped walnuts. Serve chilled or at room temperature.
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Cherry-Jerk Chicken

Try this recipe to give your chicken a little kick! Feel free to finish the chicken on the grill for added flavor and those lovely grill marks! Also great for fish, pork and beef.IMG_1520

Cherry-Jerk Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 whole chicken, cut into 8 pieces
  • ¾ c F. Oliver’s Sweet Rich Cherry Balsamic Vinegar
  • ¾ c F. Oliver’s Heady Garlic EVOO
  • F. Oliver’s Jamaican Jerk Seasoning
Instructions
  1. Place chicken pieces in single layer in a 9x13 glass dish or a re-sealable gallon plastic bag. Add balsamic and EVOO and massage to thoroughly distribute onto the chicken. Allow chicken to marinate at least 2 hours in the refrigerator. If marinating in a 9x13 glass dish, flip chicken half way through marinating.
  2. Once marinated, preheat oven to 350 degrees Fahrenheit. Remove chicken from marinade and place on a plate or cutting board. Liberally season each side of the chicken pieces with Jamaican Jerk.
  3. Bake chicken until internal temperature reaches 165 degrees Fahrenheit at the thickest part of the thigh but not touching the bone, about 45-50 minutes.
  4. Allow chicken to rest for 5 minutes before serving.
 


Raspberry-Chipotle Grilled Pork Chops

Firing up the grill for the 4th of July? Try this recipe! The fruitiness of the Raspberry Treat Balsamic Vinegar pairs perfectly with smoke and spice of the Smoky Chipotle EVOO. This recipe also works beautifully with chicken. 

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Raspberry-Chipotle Grilled Pork Chops
Serves: 4 servings
 
Ingredients
  • 4 bone-in pork chops
  • ½ c F. Oliver’s Raspberry Treat Balsamic Vinegar
  • ½ c F. Oliver’s Smoky Chipotle EVOO
  • F. Oliver’s Empire Butcher’s Rub
Instructions
  1. Place chops in single layer in a 9x13 glass dish or a gallon re-sealable plastic bag. Add balsamic and EVOO and massage to thoroughly distribute onto the pork chops. Allow chops to marinate at least 2 hours in the refrigerator. If marinating in a 9x13 glass dish, flip chops half way through marinating.
  2. Once marinated, warm grill. Remove pork chops from marinade and place on a plate or cutting board. Season each side of chops with Empire Butcher’s Rub.
  3. Grill chops until internal temperature reaches 145 degrees Fahrenheit, about 4 minutes each side.
  4. Allow chops to rest for 5 minutes before serving.
 

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Fresh Bright Basil Lemon Cake with Farmstand Strawberry Mascarpone Mousse

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Fresh Bright Basil Lemon Cake with Farmstand Strawberry Mascarpone Mousse
 
Ingredients
  • Fresh Bright Basil Lemon Cake*
  • 8 ounces mascarpone cheese (or whipped cream cheese)
  • 1 ½ Tablespoons confectioner’s sugar
  • 4 ounces heavy cream, whipped to soft peaks
  • 2 Tablespoons F. Oliver’s Farmstand Strawberry Balsamic Vinegar
  • 1 pint fresh strawberries, sliced
  • 1-2 Tablespoons F. Oliver’s Sweet Spiced Sugar
Instructions
  1. In a medium bowl, mix mascarpone cheese and confectioner’s sugar until combined,
  2. Gently mix in Farmstand Strawberry Balsamic Vinegar until well incorporated.
  3. Fold in whipped cream
  4. To serve:
  5. Place a slice of cake on the plate, top with a dollop of mascarpone mousse and ¼ cup strawberries. Sprinkle with Sweet Spiced Sugar, and enjoy!
  6. Alternately, slice cake into thirds and layer with mascarpone mix and strawberries, and sprinkle with Sweet Spiced Sugar.
Notes
*Substitute ½ of the oil called for in a boxed lemon cake with F. Oliver’s Fresh Bright Basil EVOO
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Blushing Peach Bellini

Treat your mom to something special this Mother’s Day.  For a more traditional brunch beverage, add a splash of orange juice.

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Blushing Peach Bellini
Recipe type: Drinks
Serves: 1
 
Ingredients
  • 1 teaspoon F. Oliver’s Blushing Peach BV
  • 5 ounces Cava, Prosecco, or Brut Champagne
Instructions
  1. In a Champagne flute add Blushing Peach BV and top with Cava. Serve with a
  2. raspberry or strawberry if desired.
 

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Garden Fresh Gremolata Brunch Casserole

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Garden Fresh Gremolata Brunch Casserole
Serves: 1 casserole or 16 muffins
 
Ingredients
  • 2 Tablespoons F. Oliver’s Garden Fresh Gremolata EVOO, plus more for drizzling
  • 1 medium red onion, minced
  • 4 rounded cups cubed bread, loosely packed (use a combination of wheat, white, etc for variety)
  • 1 Tablespoon F. Oliver’s Seneca Seasoning
  • ½ cup crumbled feta cheese
  • 6 eggs, lightly beaten
  • 1 cup heavy cream
  • 1 cup 2% milk
Instructions
  1. Preheat oven to 375 degrees and generously oil an 8 ½ x 11 casserole dish (use Garden Fresh Gremolata EVOO or spray). Heat Garden Fresh Gremolata EVOO in a medium-sized saute pan, and saute onion until soft. In a large bowl toss bread cubes with sautéed onion and Seneca Seasoning until well coated, and gently stir in ¾ of the feta cheese.
  2. Fill casserole dish with bread mixture. In a medium bowl beat together milk, cream, and eggs. Pour cream mixture over bread. (It’s okay if the bread sticks out of the custard on top- this will make the bread crispy!). Bake 40-55 minutes or until a knife inserted in the middle comes out clean.
  3. To serve drizzle with Garden Fresh Gremolata EVOO and sprinkle with remaining feta cheese.
Notes
For a more elegant brunch option, fill muffin tin ¾ full with bread mixture. Pour cream mixture over bread in tins. Bake at 375 degrees for 30-45 minutes or until a knife inserted in the middle comes out clean.

Optional: add browned ground turkey or breakfast sausage to bread mixture before adding to casserole.
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Poached Egg and Asparagus Crostini

Any lover of eggs for breakfast, lunch or dinner will find this perfect to get into the spirit of Spring! Our lovely Single Varietal Extra Virgin Olive Oils (EVOOs) are the perfect match to such a light and fresh recipe. Whether you prefer a buttery and mild California Sevillano or a robust and peppery Malgarejo Hojiblanca, any of F. Oliver’s Single Varietal EVOO’s will work beautifully.

Egg & Asparagus Crostini

Poached Egg & Asparagus Crostini
Serves: 4
 
Ingredients
  • 1 lb fresh asparagus, stems trimmed
  • 4 thick slices bread of choice
  • 4 eggs
  • F. Oliver’s Single Varietal EVOO
  • F. Oliver’s Fleur de Sel
  • F. Oliver’s Sunshine Seasoned Pepper
Instructions
  1. Preheat oven to 400 degrees F
  2. Bring 1-inch salted water to a boil in a large skillet for asparagus
  3. Bring 3-inch water to a boil, reduce to simmer in a saucepan for the eggs
  4. Toast bread in preheated oven for 5-8 minutes or until desired doneness.
  5. In the large skillet, add asparagus in one layer. Cook until tender, about 5-7 minutes. Drain, and transfer to a serving platter. Sprinkle with salt and pepper, and drizzle with extra virgin olive oil.
  6. Meanwhile, tip eggs into simmering water. Cook until desired doneness.
  7. To assemble crostini:
  8. Place toasts on plate and drizzle with Single Varietal Extra Virgin Olive Oil.
  9. Place a few asparagus spears on each toast followed by one poached egg.
  10. Finish with a drizzle of Single Varietal Extra Virgin Olive Oil, Fleur de Sel and Sunshine Seasoned Pepper.
  11. For an extra burst of flavor to compliment the asparagus, add a drizzle of Lemon Bouquet White Balsamic to the asparagus.
 

Egg & Asparagus Crostini


Perfect for Valentine’s Day: Scallops with Blood Orange Risotto and Watercress Salad

Looking for something fancy for your Valentine’s Day dinner?  Look no further.  We have an elegant meal featuring our February products of the month.  The recipes are simple, but their flavor will wow your Valentine.

Scallops with Blood Orange Risotto and watercress salad (w/ dark chocolate vinaigrette)

Makes 4 generous entrée portions

For the Risotto:

Ingredients:

  • 5 cups vegetable broth
  • 2 Tablespoons F. Oliver’s Fresh Pressed Blood Orange EVOO
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 ½ cups Arborio rice
  • ¼-1/2 teaspoon salt
  • 1 cup dry white wine
  • 1- 1 ½ cup shredded Parmigiano-Reggiano, divided
  • Fresh cracked black pepper, to taste

Directions:

  1. Bring broth to a very low simmer.  Heat Blood Orange EVOO in a large pot over medium-high head.  Cook onions until softened, stirring occasionally.  Add garlic and cook until the garlic aroma is apparent, about 30 seconds to 1 minute.  Add rice and salt; stir well.  Turn heat down to medium-low.  Stir ½ cup of broth and about 2 Tablespoons of wine to the rice.  Cook, stirring frequently, until liquid is absorbed.
  2. Continue to cook on medium-low, adding broth in ½ cup increments and wine in 2 Tablespoon increments; stir frequently after each addition until most of the liquid is absorbed.  The risotto is done when you have used all of the broth and most if not all of the wine, and the rice dish is creamy and just tender.   This usually takes 30-40 minutes.
  3. Remove from the heat and stir in 1 cup cheese.

 

For the Scallops:

Ingedients

  • 16 Bay scallops, patted dry
  • 2-3 Tablespoons F. Oliver’s Poker Run Pork Seasoning
  • 1-2 Tablespoons F. Oliver’s single varietal EVOO

Directions:

  1. Lightly pat each scallop top and bottom with Poker Run Pork Seasoning.  In a medium sauté pan, heat EVOO until oil is pulling away from center of pan.  Place one scallop at a time in the pan and sear each side until golden brown and scallop is just cooked through, turning only once (about 5 minutes total).  Repeat until all scallops have been cooked.

 

For the Watercress Salad:

 

  • 3 cups watercress, rinsed well and spun dry
  • 2 Tablespoons F. Oliver’s Dark Chocolate BV
  • 1/3 cup F. Oliver’s Fresh Pressed Blood Orange EVOO
  • Fresh strawberries, sliced
  • dash salt

Directions:

  1. In a small bowl, whisk together Dark Chocolate Balsamic Vinegar and Blood Orange EVOO.  Season to taste with salt, and lightly dress watercress topped with strawberries with vinaigrette.

 

To serve:

Serve individually, with risotto, scallops, and a small amount of watercress salad on top.  Drizzle with remaining vinaigrette, sprinkle of cheese, and freshly cracked black pepper, if desired.

 


Poker Run Scallops

scallops

Ingredients:

Directions:

  1. Lightly pat each scallop top and bottom with Poker Run Pork Seasoning.
  2. In a medium sauce pan, heat EVOO until oil is pulling away from center of pan.
  3. Place one scallop at a time in the pan and sear each side until golden brown and scallop is just cooked through, turning only once (about 5 minutes total).  Repeat until all scallops are cooked.

Fennel Salad with Pomegranate Seeds and Blue Cheese

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Featuring Dark Chocolate Balsamic Vinegar and Fresh Pressed Blood Orange EVOO

Ingredients:

  • 1 fennel bulb, cut in half, cored, and thinly sliced into bite-sized pieces
  • 1 small clove garlic, minced
  • dash crushed red peppers
  • salt and freshly cracked black pepper, to taste
  • 2 Tablespoons F. Oliver’s Dark Chocolate Balsamic Vinegar
  • ¼ cup F. Oliver’s Fresh Pressed Blood Orange EVOO
  • 1/4 cup pomegranate seeds
  • 1/4 cup blue cheese, crumbled
  • ciabatta croutons (recipe below)

For Ciabatta Croutons:

  • 4 slices ciabatta bread
  • 1 Tablespoon F. Oliver’s Fresh Pressed Blood Orange EVOO
  • 1 clove garlic, sliced in half lengthwise
  • salt and pepper, to taste

Instructions

  1. Place sliced fennel in a medium sized bowl.  In a small bowl, add garlic, crushed red pepper, and Dark Chocolate BV and mix well.  Slowly whisk in  Blood Orange EVOO, and season to taste with salt and pepper.  Drizzle over fennel and mix well.  Cover tightly and let marinate for 30 minutes to 3 hours (you can place in refrigerator but is fine at room temperature).
  2. Meanwhile, preheat oven to 350.  Rub each slice of ciabatta bread with EVOO and then rub with exposed garlic.  Season to taste with salt and pepper, and bake for 5-8 minutes or until toasted.
  3. Serve fennel mixture topped with pomegranate seeds, blue cheese, and crouton.

Wondering what fennel is?  It is a bulbous vegetable great for salads.  It has a bright fresh taste, and accompanies cheeses and sweet fruits wonderfully.


Spicy Brussels Sprouts

Here’s a tasty way to spice up your brussels sprouts this weekend.  If they’re a little liquid-y, don’t worry – it will create a wonderful glaze in the oven!
Ingredients:
  • 4 cups Brussels sprouts
  • 1 Tablespoon natural peanut butter
  • ½ Tablespoon F. Oliver’s Finger Lakes Fabulous Squash Seed Oil
  • 1 ½ Tablespoon soy sauce
  • 1 Tablespoon F. Oliver’s Tunisian Harissa EVOO
  • ½ Tablespoon honey
  • Garnish with crushed peanuts and green onions. 

Directions:

  1. Rinse brussels sprouts. In a medium pot fitted with a steamer insert, add about 1″ of water. Pour brussels sprouts into the basket. Cover and turn to medium heat. Cook for 10 minutes, no more. Preheat oven to 450°. Line baking sheet with parchment paper. Set aside.
  2. Meanwhile, make sauce. In a bowl, combine peanut butter, Squash Seed Oil, soy sauce, Tunisian Harissa EVOO, and honey. Whisk until well combined. Once sprouts have cooked for 10 minutes, drain and return to pot. Pour 3/4 of the sauce over the sprouts. Reserve leftover sauce for later. Stir to evenly coat. Pour onto lined baking sheet. Bake for 5 minutes. Stir and bake for 5 minutes more or until crispy and slightly charred.
  3. Remove from oven. Stir remaining sauce over. Add to a serving dish. Garnish with peanuts and green onions. Serve warm.

Sarah’s Greens & Beans

I am always looking for easy, healthy weeknight meals. Here is one of our family favorites:

Sarah’s Easy Recipe for Beans and Greens

This might be the most forgiving recipe in the history of the world in that this dish will be delicious no matter what you do. It’s all about what tastes good to you.

Ingredients:

  • 2 Tablespoons Heady Garlic EVOO
  • 1 7-ounce bag of Escarole (or more depending how greenie you want your beans and greens)
  • 1 or 2 cans of cannellini beans, rinsed and drained (I use two cans because I love beans)
    Chicken broth (enough to cover)
  • salt and pepper, to taste
  • shredded Parmesan, to taste

Directions:

  1. Coat saucepan with 1 Tablespoon of Heady Garlic EVOO. Over medium heat, wilt the greens a little at a time, stirring constantly.
  2. When all greens are wilted, add your beans, another tablespoon of Heady Garlic EVOO.  Salt and pepper to taste. Blend well with wooden spoon.
  3. Cover with chicken broth and bring to boil for one minute. Turn to low, cover and simmer for 20-30 minutes until all flavors are blended.
  4. Sprinkle with shredded Parmesan and enjoy. It’s great with a hunk of good bread for dunking and cleaning up what’s left in the bowl!

 


Minestrone Soup

Nothing tastes better on a chilly January evening than a bowl of hot soup.  Enjoy this recipe for Minestrone soup featuring our Products of the Month.

F. Oliver’s Minestrone

Ingredientsth

  • 3 Tablespoons F. Oliver’s Tuscan Garden EVOO, plus additional for serving
  • 1 medium onion, diced
  • 1 cup celery, diced
  • 2 carrots, diced
  • 1 cup broth
  • 1 cup water
  • 2 cups tomato puree
  • 2 Tablespoons F. Oliver’s Ripe Fig BV, plus additional for serving
  • 1 cup kidney beans, cooked
  • 1 cup green beans, cut into bite sized pieces
  • 1 cup baby spinach
  • 1-2 zucchini, diced
  • 2 Tablespoons fresh basil, sliced
  • F. Oliver’s Sunshine Seasoned Pepper, to taste
  • ½ cup pasta, cooked to al dente and chilled
  • freshly grated Parmesan cheese for serving

Directions

  1. In a large stock pot, heat EVOO over medium heat.   Add onion and sauté for 3-5 minutes; then add celery and carrots and sauté for additional 2-3 minutes.
  2. Add broth, water, tomato puree, and Balsamic Vinegar and bring to a boil.  Stir frequently.
  3. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, basil, and season to taste with Sunshine Seasoned Pepper.  Simmer for 35-50 minutes or until vegetables are cooked through.
  4. Add cooked pasta to soup and heat through
  5. Serve with Parmesan cheese sprinkled and F. Oliver’s Tuscan Garden EVOO and Ripe Fig BV drizzled on top.

Thanksgiving Dinner 2015

Thanksgiving Dinner - so pretty!Julia Child’s Thanksgiving dinners were not her best meals. “Her food was very good but very simple, and she used very little for seasoning except for salt and pepper,” her nephew Julian said. “You wouldn’t necessarily walk away thinking that was the best meal you ever had.”

Thanksgiving dinner is tough one. We are often cooking too many dishes for more people than we are used to cooking for, and feeling the pressure of tradition.

How does one make a GREAT Thanksgiving dinner? For starters:

  • Don’t try to do it all yourself; assign responsibility to others
  • Make very simple dishes with GREAT ingredients (F. Oliver’s products are perfect for this!)
  • Do as much as possible ahead of time. You can actually start NOW
  • If something doesn’t turn out, so what.

I will be bringing salad for 40 people. It needs to travel well and be easily prepared and plated in a kitchen that is already in a high state of chaos. Ina Garten’s foolproof recipes to the rescue, only mine needs to be even more foolproof than hers (check out her recipe here).

I will be simplifying as follows: cutting the number of vinaigrette ingredients by simply mixing F. Oliver’s Fresh Pressed Blood Orange EVOO with Champagne Wine Vinegar and salt and pepper, roasting the walnuts over the weekend, and preparing everything except the apple the day before; transporting in well sealed plastic bags. Done.

Will it be my best dish ever? No, but it will be a fresh, flavorful, addition to our feast. Bon Appetit and Happy Thanksgiving!