Author Archives: Zack Fisch

Grilled Fish Po Boy with Spicy Slaw

Grilled Fish Po Boy with Spicy Slaw
 
Ingredients
  • 5 fish fillets (mahi mahi, swordfish, salmon)
  • 16 oz coleslaw mix
  • 5 tablespoons F. Oliver’s Creamy Coconut Balsamic, divided
  • ⅓ cup F. Oliver’s Fresh Pressed Persian Lime Extra Virgin Olive Oil (EVOO)
  • 1 teaspoon F. Oliver’s Firehouse Salt Blend
  • 3 tablespoons mayonnaise
  • 2 tablespoons chopped cilantro
  • Sliced tomato
  • 1 fresh baguette
  • Salt & pepper
Instructions
  1. Combine 3 tablespoons balsamic and EVOO in bowl and whisk to emulsify.
  2. Place fillets in shallow glass dish or resealable plastic bag. Pour marinade over fish and turn fillets to coat. Let marinate for 1 hour, turning occasionally.
  3. Heat grill on high heat.
  4. While grill is heating, combine coleslaw mix, mayonnaise, 2 tablespoons balsamic, cilantro and salt blend in a bowl. Set aside.
  5. Cut baguettes into 5 portions and slice horizontally. Remove fillets from marinade and season on both sides with salt and pepper.
  6. Grill fish to desired doneness. Serve on baguette with spicy slaw and sliced tomatoes.
 


Caribbean Shrimp and Pineapple Skewers

Caribbean Shrimp and Pineapple Skewers
 
Ingredients
  • 1 pound peeled and deveined shrimp
  • ¼ cup F. Oliver’s Mango Breeze Balsamic
  • ¼ cup F. Oliver’s Cilantro w/Golden Roasted Onion EVOO
  • 2 tablespoons F. Oliver’s Caribbean Citrus Spice
  • 2 bunches scallions (white and light-green parts only), cut into 2-inch pieces
  • ½ pineapple, cut into 1 ½ inch pieces
Instructions
  1. In a small bowl whisk together balsamic, EVOO and spice blend. Pour into a resealable bag and add shrimp. Toss to coat and marinate for 30 minutes.
  2. Soak 8 to 10 wooden skewers in water, 15 minutes. Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill.
  3. Thread shrimp, pineapple, and scallions onto skewers. Grill until shrimp begin to turn opaque, 2 minutes and then flip.
  4. Continue to grill until shrimp are opaque throughout and pineapple and scallions are lightly charred, about 3 minutes.
  5. Serve over cooked basmati rice.
 


Flank Steak with Black Bean and Corn Salsa

Flank Steak with Black Bean and Corn Salsa
 
Ingredients
  • 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
Instructions
  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
 
Ingredients
  • 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
Instructions
  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
 
Ingredients
  • 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
Instructions
  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

 
Ingredients
  • 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
Instructions
  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
 
Ingredients
  • 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
Instructions
  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
 
Ingredients
  • 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)
Instructions
  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
 
Ingredients
  • 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
Instructions
  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
 
Ingredients
  • 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)
Instructions
  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
 
Ingredients
  • 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
Instructions
  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
 
Ingredients
  • 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
Instructions
  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
 
Ingredients
  • 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
Instructions
  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
 
Ingredients
  • 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
Instructions
  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
 
Ingredients
  • 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
Instructions
  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
 
Ingredients
  • 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
Instructions
  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
 
Ingredients
  • 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
Instructions
  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
 
Ingredients
  • 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
Instructions
  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.
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Maple Roasted Salmon

Maple Roasted Salmon
Serves: 4
 
Ingredients
  • 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
Instructions
  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.
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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!