Author Archives: Zack Fisch

Flank Steak with Black Bean and Corn Salsa

Flank Steak with Black Bean and Corn Salsa
  • 1 flank steak, about 2 pounds
  • ¼ cup F. Oliver’s Café Espresso Balsamic
  • ¼ cup plus 2 tablespoons F. Oliver’s Smoky Chipotle Extra Virgin Olive Oil (EVOO)
  • 1 tablespoon F. Oliver’s Poker Run Pork Seasoning
  • 1 cup black beans, drained & rinsed
  • 1 cup frozen corn, thawed
  • 2 medium tomatoes, diced
  • ¼ cup fresh cilantro, chopped
  • ¼ cup chopped red onion
  • ¼ cup lime juice
  • Salt & pepper, to taste
  1. Marinate flank steak in ¼ cup EVOO and balsamic for at least 3 hours, up to overnight.
  2. Remove from marinade, season with Poker Run Pork Seasoning and grill steak to desired doneness. Let rest for 10 minutes.
  3. While steak is resting, combine black beans, corn, tomatoes, cilantro, red onion, lime juice, 2 tablespoons EVOO, salt and pepper.
  4. Thinly slice flank steak against the grain and serve with salsa in addition to tortillas for tacos or greens for a salad.

Lemon Garlic Salmon with Spring Mix Salad

Lemon Garlic Salmon with Spring Mix Salad
  • 2 teaspoons F. Oliver’s Lemon Peel Zest
  • 2 teaspoons F. Oliver’s Granulated Garlic
  • 4 - 6oz. wild caught salmon fillets
  • 4 cups spring mix
  • 1 small red onion, thinly sliced
  • 2 carrots, peeled and shredded
  • ¼ cup walnuts or toasted pine nuts
  • ¼ cup F. Oliver's Mediterranean Cassis Balsamic
  • ½ cup plus 2 tablespoons F. Oliver’s Herbes de Provence EVOO
  • 1 teaspoon dried mustard
  • Pinch of salt and ground black pepper
  1. Preheat oven to 425 degrees.
  2. Arrange salmon, skin side down, in a 9x13 inch baking dish. Sprinkle with lemon zest and granulated garlic, then drizzle with 2 tbsps EVOO
  3. Roast on the middle rack for 12 minutes or until salmon flakes with a fork
  4. For salad: Prepare vinaigrette by whisking the balsamic, dry mustard, EVOO, salt and pepper in a small bowl
  5. Combine spring mix, onion, carrots and nuts and divide among four plates
  6. Drizzle with vinaigrette and top with roasted salmon

Springtime Sunny-Side Up Spinach Salad

Springtime Sunny-Side Up Spinach Salad
  • ¼ cup & 3 tablespoons F. Oliver’s Garden Fresh
  • Gremolata Extra Virgin Olive Oil (EVOO)
  • ¼ cup F. Oliver’s Lemon Bouquet Balsamic
  • 1 teaspoon F. Oliver’s City Style Herbs
  • 3 cup asparagus, trimmed and chopped
  • 4 cups mushrooms, sliced
  • 6 cup fresh baby spinach
  • 1 cup pea shoots, roughly chopped
  • 2 eggs
  • Salt & pepper
  1. Combine ¼ cup each EVOO, balsamic and City Style Herbs. Whisk to emulsify. Set aside.
  2. Heat saute pan and 1½ tablespoons EVOO on medium-high. Add mushrooms and cook until browned. Add asparagus, season with salt and pepper and cook until vibrant green and begin to soften.
  3. Transfer vegetables to a bowl and return saute pan to burner. Add 1½ tablespoons EVOO and crack eggs into pan. Reduce heat to medium and cook eggs until whites are opaque and firm.
  4. While eggs are cooking, place spinach in a large bowl and toss with vinaigrette.
  5. Divide spinach in two salad bowls and layer asparagus & mushroom mixture, pea shoots & eggs to serve. Finish with salt and pepper.

Brisket with Pomegranate Balsamic Onions

  • 2 medium sweet onions thinly sliced
  • ¼ cup F. Oliver’s Royal Pomegranate Balsamic
  • ¼ cup F. Oliver’s Tuscan Garden EVOO
  • 2 tablespoons F. Oliver’s Seneca Seasoning
  • 3 to 4 pound beef brisket, fat cap on
  • Salt and pepper to taste
  1. Preheat oven to 450 degrees. Make a bed of the sliced onion in a large baking pan. Wisk balsamic and EVOO together, pour over onions and toss to coat.
  2. Sprinkle the meaty side of the brisket generously with salt and course ground pepper. Turn brisket over and lay on top of onions, fat side up. Evenly season the top of the brisket with Seneca Seasoning and rub into the meat.
  3. Bake uncovered for 15 minutes. Remove the baking pan and cover tightly with foil. Lower oven temperature to 325. Return covered pan to the oven and bake for 1 ½ hours
  4. Remove pan from oven and let rest (still covered) for 15 minutes. Uncover and let rest for an additional 15 minutes before slicing brisket across the grain. Drizzle meat when plating with pan juices and top with onions.

Buttery Pound Cake with Balsamic

Buttery Pound Cake with Balsamic
  • 2 cup flour
  • ½ cup buttermilk
  • 2 teaspoons baking powder
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon baking soda
  • 3 eggs, at room temperature
  • ¼ teaspoon salt
  • 1 ½ cups granulated sugar
  • 2 tablespoons F. Oliver’s Sweet Spiced Sugar Spice Blend
  • ⅔ cup F. Oliver’s Petit Beurre Extra Virgin Olive Oil (EVOO)
  • F. Oliver’s Dark Chocolate Balsamic
  1. Preheat oven to 350 degrees. Lightly grease a 9-inch spring form pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and spice blend. In a small bowl mix together the buttermilk and vanilla.
  3. In a stand mixer fitted with a whisk attachment, beat the eggs and granulated sugar at high speed until fluffy and pale, about 5 minutes. Lower the speed to medium-high; drizzle in EVOO, beating until the oil is incorporated. Reduce mixer speed to low. Add half the flour mixture first, the buttermilk second and the remaining flour mixture third mixing each one until just incorporated before adding the next.
  4. Scrape batter into prepared pan and bake until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes. Let cool in the pan for 20 minutes then remove pan side and let cool completely.
  5. Serve with a drizzle of balsamic (and fresh fruit and whipped cream, if desired).

Chickpea Spinach Stew

Chickpea Spinach Stew
  • 4 Tbsp of F. Oliver’s Heady Garlic Extra Virgin Olive Oil, divided
  • 1 medium onion, chopped
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 5 cups veggie stock
  • 2 large potatoes peeled and chopped into ¼ inch pieces
  • 1 can chickpeas rinsed and drained
  • 1 Tbsp cornstarch
  • 2 Tbsps tahini
  • 1 10-oz bag spinach washed and chopped
  • Salt and pepper
  • Cayenne pepper for garnish (optional)
  1. Heat 2 Tbsp Heady Garlic EVOO in a large saucepan or Dutch oven. Add the garlic and onion and cook until golden brown.
  2. Stir in the cumin, coriander, veggie stock and potatoes. Bring to a low boil for about 10 minutes. Add in the chickpeas and simmer until potatoes and chickpeas are tender, about 5 minutes.
  3. Blend together cornstarch and tahini and add to the pot. Stir in spinach until limp; add salt and pepper to taste, and a sprinkle of Cayenne pepper if desired.
  4. Serve in soup bowls, finishing each serving with a drizzle of Heady Garlic EVOO.

Cranberry Pear Glazed Carrots

Cranberry Pear Glazed Carrots
  • ¼ c. F. Oliver’s Finger Lakes Fabulous Squash Seed Oil
  • 2 tablespoons F. Oliver’s Cranberry Pear Balsamic
  • 12 Carrots peeled
  • ¼ c. chopped parsley
  • 2 teaspoons. F. Oliver’s Himalayan Pink Salt
  1. Preheat the oven to 400 degrees F.
  2. If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1½-inch-thick slices. Toss them in a bowl with the Squash Seed Oil and Cranberry Pear Balsamic.
  3. Transfer to a sheet pan in a single layer and roast in the oven for 20 minutes, until browned and tender.
  4. Toss the carrots with parsley, season with Himalayan Pink Salt, and serve.

Lemon-Herb Roasted Chicken & Potatoes

Lemon-Herb Roasted Chicken & Potatoes
  • 8 bone in, skin on chicken thighs
  • 2 pounds baby potatoes
  • 2 tablespoons capers
  • ¼ cup F. Oliver’s Tuscan Garden Extra Virgin Olive Oil (EVOO)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 teaspoons F. Oliver’s Lemon Peel Zest
  • 2 tablespoons F. Oliver’s Orchard Ripe Red Apple Balsamic
  • Chopped fresh parsley (optional)
  1. Preheat oven to 400 degrees.
  2. Arrange chicken (skin side up), potatoes and capers in a glass 13x9 baking dish. Drizzle with EVOO then season with salt and pepper. Sprinkle lemon peel zest on chicken.
  3. Bake uncovered for 40 minutes.
  4. Remove from oven and drizzle with balsamic. Return to oven and bake for 5-10 more minutes or until chicken reaches an internal temperature of 165 degrees and potatoes fully cooked.
  5. Garnish with chopped parsley.


Autumn Barley Salad

Autumn Barley Salad
  • 1 cup pearled barley
  • 1 small onion, minced
  • 1 clove garlic, minced and divided
  • 1 tablespoon F. Oliver’s mulling spices (wrapped in cheesecloth & tied)
  • salt, to taste
  • 3 tablespoons F. Oliver’s Sage with Wild Harvest Mushroom EVOO, divided 2 cups shitake mushrooms, sliced thinly
  • 1 medium sized apple, diced
  • 1 1⁄2 tablespoons F. Oliver’s Sunday Morning Maple Balsamic
  • Shaved fontina cheese, for serving
  1. In a medium sized saucepan add barley, onion, half of the garlic, mulling spices in cheesecloth bag, and a touch of salt, and cook according to package directions. Remove cheesecloth bag when barley is cooked.
  2. Meanwhile, heat 1 Tablespoon Sage with Wild Harvest Mushroom EVOO in small sauté pan. Add garlic and mushrooms; sauté until cooked through and season to taste with salt. Stir in diced apples, cover, and remove from heat.
  3. Place Sunday Morning Maple Balsamic Vinegar in the bottom of a small bowl, slowly drizzle in remaining Sage with Wild Harvest Mushroom EVOO, and season to taste.
  4. In another bowl, add barley and mushroom mixtures and fold together. Drizzle vinaigrette over and fold to coat. Top with shaved cheese and enjoy at room temperature, cold, or warmed.

Sweet and Spicy Grilled Tacos

Sweet and Spicy Grilled Tacos
  • 1 pound meat (chicken, pork, or beef), cubed
  • 1 large onion, cubed
  • 1 large bell pepper, cubed
  • 1 pineapple, cored and cubed
  • ⅔ cup F. Oliver’s Raspberry Treat Balsamic
  • ⅔ cup F. Oliver’s Smoky Chipotle EVOO
  • 2 tablespoons F. Oliver’s Tame Taqueria Spice Blend
  • skewers
  • ½ cup plain Greek yogurt
  • 1 avocado, mashed
  • 1 Tablespoon F. Oliver’s Tame Taqueria Spice Blend
  • Soft taco shells
  1. Skewer meat, onion, bell pepper, and pineapple alternately.
  2. Mix together Raspberry Treat Balsamic Vinegar, Smoky Chipotle EVOO, and Tame Taqueria well, and coat kabobs. Cover and let marinate for 12-24 hours, turning halfway through.
  3. Mix together Greek yogurt, avocado, and Tame Taqueria. Taste and season accordingly. Cover and refrigerate until ready to use.
  4. Cook kabobs over a medium high heat until meat is cooked through. Serve on soft taco shells with yogurt mixture.

Summer Vegetable Pasta Salad

Summer Vegetable Pasta Salad
  • 12 oz. shaped pasta
  • 1 medium zucchini
  • 1 medium summer squash
  • 1 medium broccoli crown
  • ½ cup roasted red peppers
  • 1 large tomato
  • ¼ cup crumbled feta
  • ½ medium red onion
  • ¼ cup F. Oliver’s Blushing Peach Balsamic
  • ¼ cup F. Oliver’s Fresh Bright Basil Extra Virgin Olive Oil (EVOO)
  • ½ teaspoon F. Oliver’s Sunshine Seasoned Pepper Spice Blend
  1. Bring a large pot of salted water to a boil. Cook pasta al dente per directions. Drain well and place in a large bowl in the refrigerator to cool.
  2. Thinly slice zucchini, summer squash, roasted red peppers, and red onion. Dice tomatoes and cut broccoli into bite-sized pieces.
  3. To prepare the vinaigrette, whisk together balsamic, EVOO, and spice blend. Set aside.
  4. Remove pasta from the refrigerator and add vegetables, feta, and vinaigrette. Gently toss to combine. Serve at room temperature or chilled.

Blueberry Balsamic BBQ Ribs

Blueberry Balsamic BBQ Ribs
  • Sauce:
  • 2 tbsp. F. Oliver’s Garden Fresh Gremolata EVOO
  • ½ Vidalia onion, finely diced
  • ½ c. F. Oliver’s Summer Blueberry BV
  • 4 tsp. honey
  • 2 tsp. molasses
  • 1 tbsp. Dijon mustard
  • 1 c. fresh blueberries
  • 1 roasted poblano pepper, finely diced
  • Ribs:
  • 2 racks baby back ribs
  • 2 tbsp. F. Oliver’s Greektown Seasoning
  1. Preheat oven to 300 degrees. Rub ribs with Greektown Seasoning and place on foil lined backing sheet bone side down.
  2. Bake for 2 hours.
  3. To make BBQ Sauce: Heat EVOO in a medium saucepan over medium heat.
  4. Add onion and cook, stirring, until softened, about 5 mins.
  5. Add remaining ingredients and stir until combined.
  6. Increase heat and bring mixture to a low boil; cook 5 minutes.
  7. Reduce heat to low, partially cover, and simmer 10 mins.
  8. Remove cover. Using the back of a wooden spoon, mash blueberries against the side of the pan to release juices. Sauce can be made smoother by pacing in the blender once cooled.
  9. Brush both sides of ribs with BBQ sauce and grill for about 5 mins, until sauce caramelizes. Serve with remaining sauce.

Spiced Pickled Green Beans


Spiced Pickled Green Beans
  • 1 c. F. Oliver’s Sunny Pineapple Balsamic Vinegar
  • 1 c. white wine vinegar
  • ¼ c. F. Oliver’s Tunisian Harissa EVOO
  • 2 c. water
  • ¼ c. salt
  • 2 tbsp. F. Oliver’s Baharat spice blend
  • 2 ½ pounds fresh green beans, cleaned and cut to fit in 6 ½ pint jars
  1. Clean and sterilize 4 ½ pint mason jars with rings and lids. Divide green beans between the jars.
  2. In a large saucepan, stir together vinegars, oil, water, salt, and Baharat. Bring to a boil and ladle (carefully!) over green beans.
  3. Seal jars with lids and rings; place in a hot water bath and simmer but do not boil for 10 minutes. Cool to room temperature. Test for a good seal by pressing on the center of the lid- it should not move.
  4. Let pickles ferment 24 hours. Enjoy in a Mother’s Day Bloody Mary or on salads and sandwiches.

Cherry Lemon Quinoa Salad

Cherry Lemon Quinoa Salad
  • 1 tbsp. F. Oliver’s Fresh Pressed Meyer Lemon EVOO
  • 1 garlic clove, minced
  • 1 small onion, finely chopped
  • 1 ½ tbsp. F. Oliver’s Phoenix Street Seasoning
  • ¼ c. dried cherries, chopped
  • 1 c. quinoa, rinsed well
  • 1 ½ c. water
  • ¼ c. slivered almonds
  • Crumbled blue cheese
  • F. Oliver’s Sweet Rice Cherry Balsamic Vinegar
  1. In a small pot, sauté onions and garlic in Meyer Lemon EVOO until translucent. Add Phoenix Street Seasoning and stir. Add cherries, quinoa and water, turning heat to high.
  2. Cover pot and reduce to medium heat once water begins to boil. Cook for 15 minutes or until water is absorbed and the quinoa is cooked. Taste and season with salt and pepper accordingly.
  3. Chill the salad thoroughly. Garnish with blue cheese, almonds and a drizzle of Sweet Rich Cherry Balsamic Vinegar to serve.

Irish Beef Stew

Irish Beef Stew
  • 1 ¼ lb. stew beef
  • 1 large onion, chopped
  • 2 c. carrots, sliced
  • 3 lbs. potatoes, diced
  • ¼ c. F. Oliver’s Ripe Fig Balsamic Vinegar
  • 2 tbsp. F. Oliver’s Empire Butchers Rub, divided
  • ½ c. F. Oliver’s Heady Garlic EVOO, divided 2 bay leaves
  • 1 c. Guinness or other stout
  • 1 c. dry red wine
  • 6 c. beef stock or broth
  • 2 tbsp. tomato paste
  • 1 tbsp. dried thyme
  • ¼ c. fresh parsley
  • 1 tbsp. sugar
  • salt, to taste
  1. Marinate stew beef in balsamic vinegar for at least three hours or overnight. Remove meat from marinade and season with 1 tbsp. Empire Butchers Rub.
  2. Heat ¼ c. EVOO in a large stock pot over medium-high heat. Brown beef on all sides without stirring.
  3. Add stock/broth, Guinness, wine, tomato paste, bay leave, thyme, sugar, 1 tbsp. Empire Butchers Rub to pot. Reduce heat to a simmer, cover and let cook for 1 hour.
  4. Meanwhile, heat ¼ c. EVOO in a separate sauté pan over medium-high heat. Add onion, potato and carrots and sauté until onions are golden.
  5. Add vegetable mixture to the stew, add salt to taste and simmer uncovered until stew beef is tender (about 40 minutes). Discard bay leaves and sprinkle with fresh parsley to serve.

Roasted Brussels Sprouts and Sweet Potato Medley

Roasted Brussels Sprouts and Sweet Potato Medley
Serves: 6-8
  • 1 ½ lbs fresh Brussels sprouts
  • 3 medium or 4 small sweet potatoes
  • ¼ cup F. Oliver’s Mediterranean Cassis Balsamic Vinegar
  • ¼ cup F. Oliver’s Sage with Wild Harvest Mushroom EVOO
  • 1 teaspoon F. Oliver’s Mulling Spices
  • ¼ cup toasted pumpkin seeds
  • Salt & pepper
  1. Preheat oven to 400 degrees Fahrenheit. Peel & cut sweet potatoes into 1-inch cubes. Place in large bowl. Cut Brussels sprouts in half & add to bowl. Add EVOO to the vegetables, season with salt and pepper & toss to coat. Roast for 15-20 minutes or until tender.
  2. Add balsamic vinegar & mulling spices to a small saucepan. Bring to boil over high heat, reduce to low & let simmer until reduced by half, about 10 minutes.
  3. Place vegetables in a serving dish, sprinkle with pumpkin seeds & drizzle with balsamic reduction.

Maple Roasted Salmon

Maple Roasted Salmon
Serves: 4
  • Marinade:
  • 4 Salmon Filets
  • ¼ cup F Oliver’s Sunday Morning Maple Balsamic Vinegar
  • ¼ cup F Oliver’s Petit Beurre EVOO
  • Glaze:
  • 2 tablespoons F Oliver’s Petit Beurre EVOO
  • 1 clove of garlic minced
  • ½ cup F Oliver’s Sunday Morning Maple Balsamic Vinegar
  • 1 tablespoon Dijon mustard
  • F Oliver’s Adirondack Maple Seasoning
  1. Place salmon in a re-sealable plastic bag. Add balsamic and EVOO and massage to thoroughly distribute onto salmon. Allow to marinate for at least one hour in the refrigerator.
  2. Preheat oven to 425. Prepare glaze by heating 2 tbsps. EVOO in a small saucepan over medium high heat. Add garlic and cook for 30 seconds. Add balsamic vinegar, Dijon and salt and pepper to taste. Let simmer, stirring often and watching closely until slightly thickened (about 5 minutes).
  3. Brush salmon with glaze and generously season with Adirondack Maple Seasoning. Roast salmon for 10-12 minutes on foil lined baking sheet or until salmon is cooked through. Drizzle with remaining glaze.