Chicken

Ingredients for the Pot Pie
2 cups sliced carrots, diced
1 cup chopped celery
1 large yellow onion, diced
1/2 cup peas
1 cup yellow potatoes, diced and microwaved for 3 minutes
2 cups cooked diced skinless chicken
1/2 cup flour
1/3 cup Mushroom-Sage olive oil
3 cups chicken stock or broth
1 cup heavy cream or milk
1 teaspoon fresh thyme leaves
salt and pepper to taste

Directions
Grease a 13" x 9" baking pan or casserole

Heat a large, heavy bottom pot over medium heat. Add the olive oil, celery, onions, and carrots. Saute for 5 minutes until carrots are just tender.  Add the flour and stir thoroughly so no dry spots remain. Whisking constantly, add the chicken stock to the flour and vegetables. Bring to a simmer stirring constantly until thickened. Add the cream and continue simmering and stirring for a couple of minutes. Check and adjust the seasoning with salt and pepper. Add the potatoes, cooked chicken, peas, and thyme. Scrape the filling into the casserole or baking pan and set aside to cool slightly while you make the biscuits.

Ingredients for the Buttermilk Biscuits
3 cups all purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 stick chilled unsalted butter, cut into 1/4-inch pieces
1 cup buttermilk

1/4 cup butter olive oil

In the bowl of a food processor add all of the dry ingredients and pulse. Add the chilled butter and pulse a few times to incorporate and create small pea sized lumps of butter. Add the butter olive oil to the buttermilk and pour over the dry ingredients. Pulse a few more times until a loose, moist dough forms.

Preheat the oven to 350 F.

Roll out the dough to 1" thickness and cut out biscuits 2" in diameter. Place the biscuits on top of the pot pie filling about 1" apart. Brush with additional buttermilk and bake for 25 minutes until biscuits are fluffy and golden.

Serves 6-8

(Recipe: Veronica Foods)
 

These wings are spectacularly delicious and incredibly addictive.

Ingredients
2 pounds chicken wings
4 slices ginger
3 scallions, thinly sliced
2 tablespoons Garlic Olive Oil
1 tablespoon Chipotle Olive Oil
1/2 cup Tangerine Dark Balsamic
1/4 cup honey
1/2 tablespoons light soy sauce
1 teaspoon Dark Roasted Sesame Oil

Instructions
Rinse chicken wings and pat dry. In a large shallow bowl or ziploc bag add all the ingredients, reserving 1 tablespoon garlic olive oil and cayenne olive oil. Add the wings and toss well to coat. Cover and marinate the wings in the refrigerator for at least 2 hours or up to 8 hours.  Remove wings from marinade and pat dry. Heat a large (preferably non-stick) saute pan (12"+) over medium heat. Add one tablespoon Chipotle 

and one tablespoon of garlic olive oil to the pan. Add the wings and fry until browned on each side, about 5 minutes. Continue cooking the wings, turning them over often to coat as the glaze caramelizes. Cook until the wings are nicely browned, sticky, and cooked through. Garnish with additional sliced scallions before serving.
 

(Recipe: Veronica Foods)     

Ingredients
1 1/2 pounds free-range, boneless skinless chicken thighs or breast tenders.
4 thick strips smoked bacon, diced
1 large sweet onion sliced thin
8 oz. assorted wild mushrooms, sliced (cremini mushrooms will work in a pinch)
4" piece of fresh thyme, stem discarded
1/4 cup Traditional Style Balsamic
2 tablespoons of fruity-floral Extra Virgin Olive Oil such as Hojiblanca, Picual, or Koroneiki or Wild Mushroom-Sage infused olive oil
1/2 cup heavy cream
sea salt & fresh ground pepper to taste
1 pound pappardelle pasta or wide egg noodle pasta, cooked and drained
 

Directions
In a large heavy skillet over medium-high heat, brown the diced bacon to a crisp.  Remove the bacon from the pan and reserve. Pour off all but a tablespoon of the bacon fat.  Season the chicken on both sides liberally with salt and pepper  Add the olive oil to the pan, place it back over the heat, and allow it to heat for a minute over medium-high heat.
 

Saute the chicken for a few minutes until golden brown on both sides, in batches if necessary.  Do not over-crowd the pan.  Remove the chicken to a plate and reserve.
 

Add the onions to the drippings in the pan.  Cook for about five minutes, stirring frequently until the onions become a soft golden brown.  Add the mushrooms.  Saute for approximately three more minutes over medium high heat until the mushrooms are browned and slightly caramelized.
 

Add the fresh thyme leaves and balsamic to the mushrooms and onions, de-glazing the pan by scraping up any browned bits from the bottom.  Cook to reduce for a minute.  Add the cream and stir to combine.  Add the bacon and reserved chicken.  Allow the pan to come to a simmer.  Cook for another two minutes until the chicken is cooked through and the sauce thickens.  Season generously with sea salt and fresh ground pepper.  Serve over pasta, rice, or cooked whole grains.          
 

(Recipe: Veronica Foods)
 

Ingredients
4 pounds chicken "party" wings
2 tablespoons Garlic Olive Oil (or olive oil of your choice)
1/2 teaspoon black pepper
3/4 cup Blackberry Ginger Balsamic Vinegar
1/4 cup soy sauce

Directions
Combine soy sauce, balsamic, pepper, olive oil and wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight. 

Preheat an outdoor grill for medium heat. 

Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes.

Place the reserved marinade in a small sauce pot set over medium-low heat, and gently simmer until reduced by half, approximately 5 minutes. 

Place grilled wings in a large bowl. Drizzle with reduced balsamic marinade and toss to coat well.

Ingredients

1 five - 6 pound roasting chicken, cut up 

2 fresh lemons - one sliced thin, one juiced for about 1 1/2 tablespoons of juice

1/2 cup Pinot Grigio or similarly crisp white wine

1/4 cup single varietal olive oil (Picual or Arbequina)

8 cloves of garlic sliced in half

1 2-3" sprig of fresh thyme  

1/2 cup pitted olives, such as Kalamata, Picholine, and or Gordal

2 teaspoons kosher salt and fresh ground pepper to taste

Directions

Preheat the oven to 375.  Wash the chicken and pat dry.  Season both sides with salt and pepper.  Arrange the chicken in single layer in a large roasting pan with the larger pieces on the outside and smaller pieces in.  

In a blender or food processor,  add the wine, lemon juice, salt, pepper, one garlic clove, and Manzanillo olive oil.  Blend until smooth.  Pour the liquid over the chicken in the pan, making sure to drizzle over each piece of chicken  Arrange the sliced garlic, lemon slices and olives around the chicken pieces.  Sprinkle with thyme leaves and additional pepper if desired.  Roast  for 30-35 minutes until chicken is golden brown or until a digital thermometer inserted in to the middle of the thickest piece of chicken registers 165 degrees.

Optionally, separate the fat from the pan juice, reserving the garlic and olives for plating. Reduce by half in a small pan over medium heat.  Plate the chicken over the polenta drizzled with the pan reduction, reserved garlic and olives.

Rachel's Leek & Point Reyes Blue Cheese Polenta

1 cup polenta

4 cups chicken stock or broth

2 tablespoons Robust olive oil

2 large leeks, washed, white portion sliced thin in to rounds

1/3 cup best quality blue cheese, crumbled

1 teaspoon salt and fresh ground pepper to taste

While the chicken is roasting, heat 1 tablespoon of Cobrancosa over medium high heat, in a 3-4 quart sauté pan.  Sauté leeks in Cobrancosa for 6-8 minutes, until tender.  Increase heat, add four cups of chicken broth to the sautéed leeks and bring to a boil.  Add 1 teaspoon of salt. Gradually whisk in the cornmeal. Reduce the  heat to low and cook until the mixture thickens and the cornmeal is  tender, stirring often, about 20 minutes. Turn off the heat. Add the second tablespoon of Cobrancosa, and the blue cheese and stir until melted.  Adjust seasoning and serve with pan juices from the roasted chicken.

Serves 4-6 

Ingredients
3 lbs. boneless chicken thighs cut into 2" pieces
3 large onions finely chopped
1 tablespoon finely grated ginger
2 tablespoons sea salt
1⁄2 teaspoon whole mustard seed
1⁄2 teaspoon whole cumin seed
1/2 teaspoon ground cardamom

5  curry leaves (optional)
2 tablespoons garam masala
1 tablespoon turmeric

freshly ground pepper to taste

1 tablespoon Garlic olive oil
3 tablespoons Baklouti Chili Fused Olive Oil (or infused olive oil or EVOO of choice)
1 tablespoon Sicilian Lemon White Balsamic (or any white balsamic)
1/2 cup chicken stock - low sodium

1 cup diced tomatoes

1⁄2 cup cilantro

2 thinly sliced serrano chilies - optional

Directions

Heat Baklouti in a large heavy bottom dutch oven over medium flame. Add the mustard seed, cardamon, cumin seeds to pot. Stir until fragrant and the seeds begin to pop. Add curry leaves if using. Add finely chopped onions and cook until well browned, about 7-10 minutes

Add the ginger, garam masala, turmeric and garlic olive oil to the pot stirring well until combined. Add chicken to the pot with tomatoes, stock, a cup of water, and honey ginger white balsamic. Add salt and pepper and allow to simmer gently for 30 minutes until the curry has reduced and thickened a bit.

Taste and adjust the seasoning.

Serve over steamed basmati rice with cilantro and thinly sliced serrano chilies as garnish.

Serves 6

(Recipe : Veronica Foods)

Fresh Arugula Pasta Dough

**(or use any fresh pre-made pasta if you want to skip this step)

1/2 cup fresh baby arugula
1 tablespoon lemon juice
1-1/2 cup fine semolina flour
3/4 cup all-purpose flour
2 large eggs
3/4 teaspoon salt
1 tablespoon garlic olive oil
Combine the arugula and tablespoon of lemon juice in a blender or food processor and process until it forms a fine green paste.

Place all the dry ingredients in to the bowl of a food processor and pulse to combine.  Mix 1/4 cup of the arugula paste with the eggs and olive oil.  Add the wet ingredients to the dry ingredients and pulse until the mixture begins to form a ball.  Add a little water if dough is dry.  Remove dough from the bowl, knead until smooth, form into a ball and let rest, covered for at least 1 hour.

This dough can be rolled out by hand or to setting 6 on a pasta machine, and then cut in to any shape pasta.

Bring a large pot of heavily salted water to a boil.

Creamy Garlic Mushroom Sauce
 

1 cup thinly sliced  fresh shiitake and or baby portabella mushrooms
1 medium shallot, minced
2 cloves garlic, minced
2 tablespoons garlic olive oil
1/2 cup white wine
1 cup heavy cream
1/2 cup Tellagio and or Fontina Cheese
Salt & pepper to taste
 
Heat the garlic oil in a large saute pan set over medium heat.  Add minced shallots, and thinly sliced mushrooms and saute until just barely golden.  Add the garlic and saute for an additional minute.  Pour in the  white wine and reduce by half.  Add the heavy cream and stir to combine.  Simmer the sauce for another minute before adding the cheese.  Stir until the cheese is completely combined, then taste and season with salt and pepper to taste.
 

Boil the fresh pasta for 2 minutes, drain well, and then add to the sauce in the saute pan.  Simmer for a minute and then serve with additional cheese over the top, if desired.

(Recipe: Veronica Foods)

Ingredients 

2 cups butternut squash peeled, cubed in 1" pieces

1 pound dry Trottole or Macaroni pasta

2 cups shredded guyere

2 cups shredded white cheddar

1/2 cup Pecorino Romano cheese 

3 cups milk

1 cup heavy cream

1/2 cup AP flour

1+ 4 tablespoons Garlic Infused Olive Oil

1 tablespoon Truffle Infused Olive Oil

1 large shallot finely minced 

2 teaspoons salt

fresh ground pepper to taste

Directions

Preheat the oven to 375 F.  

Grease a 13" x 9" baking dish with garlic olive oil.  

Place the cut up butternut squash in a large sauce pot of hot water and bring to a simmer.  Simmer for approximately 15 or until the squash is fork tender.  Drain and reserve.

Bring a large stock pot of salted water to a full boil.  Add the pasta and cook based on the package instructions to al dente. 

In a large stock pot, heat the garlic olive oil over medium heat.  Add the shallot and saute for about 2 minutes until the shallot just begins to turn golden.  Add the flour into the olive oil and whisk to blend thoroughly for about one minute, stirring constantly.  

Slowly pour the milk into the flour roux, whisking constantly.  Add the cream and continue whisking until thickened.  

Take 1 cup of the bechamel from the pot and add it to a blender or food processor with the butternut squash. Process until smooth.  Add the butternut squash mixture back into the pot with the rest of the bechamel. And whisk to combine.  Add all of the cheese to the bechamel, reserving 1 cup of guyere cheese.  Stir to melt and combine.  Taste for seasoning and adjust with salt and pepper if desired.

Add the truffle oil, and the pasta.  Mix well and pour into the prepared baking dish.  Top with the reserved cheese, and bake for 25 minutes until the top is golden brown and the pasta bubbly.  

Serves 6-8

(Recipe: Veronica Foods)

Ingredients:  

1/2 pound of penne pasta 

1/2 cup of fresh or frozen green peas

1 tablespoon of chopped fresh dill 

1 teaspoon of minced garlic 

1 teaspoon of red pepper flakes 

Half a cup of sour cream 

Approx. 1 cup of cream or non-dairy alternative of choice 

2 tablespoons of EVOO of choice, for example, Biancolilla or Koroneiki 

2 tablespoons of Wild Dill Olive Oil  

Salt and pepper to taste 

Handful of shaved or sliced Parmesan Romano cheese and extra dill to garnish

Directions:

Boil Penne Pasta in a medium pot with a pinch of salt and peas. When it reaches al dente (still slightly chewy, not over cooked) take off heat and drain, set aside.  

Warm up EVOO and Dill Olive Oil in a large pan, heat on medium to low. Add sour cream and cream. Stir or whisk together until sauce ingredients are combined.  

Add chopped dill, minced garlic, red pepper flakes (I used Marash, which is not too spicy and has a slightly smokey flavor, but normal red pepper works great) and fresh ground salt and pepper, to taste. Stir or whisk together. Simmer on low for a couple of minutes.  

Add Penne and Peas from the colander back into the sauce, stirring everything together.  

Serve with side dishes like the ones pictured here, sautéed seasoned sausage (or veggie sausage in this case) and steamed green beans drizzled with EVOO and dressed with salt and pepper. Garnish Penne Alfredo with a generous handful of Parmesan Romano cheese on top. Enjoy! 

Ingredients
1 pound ground pork, beef or even turkey, but preferably freshly-ground pork
2 cups finely diced wild mushrooms
1/2 cup grated Pecorino cheese
2 large shallots, sliced
3 cloves garlic, chopped
2 medium carrots finely diced
1 stalk celery, finely diced
2 cups good quality red wine
1 cup crushed tomatoes
2" sprig fresh thyme
salt and fresh ground pepper to taste
1/4 cup peppery Single Varietal EVOO
1 tablespoon black truffle oil
1 pound dried conchigliette, cooked - you can use any other short cut pasta that will hold the sauce well such as rigatoni or mostaccioli.
 

Instructions
In a large, heavy bottom pot heat the olive oil over medium-high heat.  Add the pork and brown well, breaking the meat up in to the smallest pieces possible, for about 5 minutes.  Remove the meat to a bowl and reserve.  To the same pot add the mushrooms and saute until caramelized, about 5 minutes, scraping up any bits of browned meat, and stirring occasionally.
 

Add the shallots, carrot, and celery and saute for another two minutes.  Add the garlic and saute for another minute.  Deglaze the pan with the red wine and reduce by half.  Add the tomatoes and thyme and reduce the heat to low and cover.  Cook at barely a simmer, covered, over low heat for 1 hour, stirring occasionally. Add a a few tablespoons of stock or water to the sauce if it loses too much moisture.
 

Taste the sauce and adjust the seasoning with sea salt and freshly ground pepper.
 

Add the just drained, al dente pasta to the pot with the sauce and continue to cook the pasta along with a  tablespoon or so of the pasta water.  Cook for a minute stirring to completely sauce the pasta.
 

Portion the pasta in to servings and top each with fresh grated Pecorino cheese, and a few drops of black truffle oil.  Serve immediately.
 

Makes 6 servings 

(Recipe: Veronica Foods)

For The Pasta Dough
2 cups all purpose flour
3 large, fresh eggs
 

Filling
8 oz. fresh goat cheese
1 large egg
1 teaspoon salt
Fresh ground pepper                                                                                

Sauce
1/3 cup thinly sliced shallots
1/3 cup heavy whipping cream
1/3 cup white wine
2 tablespoons of Mushroom-Sage Olive Oil
2 tablespoons chopped Italian parsley

Sea salt and fresh cracked pepper to taste

Directions
Whisk together the ingredients for the filling and set aside.  Mix the pasta dough and roll pasta sheets using a pasta machine or as thin as possible by hand with a rolling pin.  Bring a large pot of heavily salted water to boil.  Carefully place a heaping teaspoon of filling in rows down the center of the bottom pasta sheet, allowing for at least 1" of  space around each mound of filling.  Wet the edges around the filling with water and  lay a second sheet on top.  Seal the edges of each ravioli thoroughly  and cut in to individual raviolis.  Place finished raviolis on a dry,  clean towel or parchment paper.  Once all the raviolis are assembled, in  a large saute pan saute the thinly sliced shallots in mushroom sage extra virgin olive oil over  medium heat.  Begin to boil the raviolis in small batches for 2 1/2  to 3  minutes per batch.  Flip them to cook on both sides.  Remove the  thoroughly drained raviolis to a large serving bowl. Allow the shallots to become golden.  When the shallots become golden and caramelized add the white wine and reduce by half.  Add the cream and simmer for an additional minute whisking to combine.  Season the sauce with salt and fresh ground pepper.  Pour the warm cream sauce  over the raviolis and toss.  Serve immediately.

Serves 4 

(Recipe: Veronica Foods)

Ingredients

4 tablespoons any Extra Virgin Olive Oil
1 Red Bell Pepper – cut into thin strips
1 Green Bell Pepper - cut into thin strips1 Yellow Bell pepper - cut into thin strips
5 large cloves or garlic minced
1/2 teaspoon red pepper flakes
1 teaspoon fresh thyme leaves
salt pepper to taste
1 pound Spanish Chorizo sausage sliced into ¼ inch slices
1 pound boneless skinless chicken thighs cut in strips
One large tomato diced or one 14 oz can diced
1 cup Spicy Gordal olives drained, halved (any olives will work)
One medium onion chopped
Shrimp – 16 jumbo shrimp, shell on
Smoked Paprika – 2 teaspoons
1 teaspoon saffron
1 pound Valencia Rice
Chicken broth – 6 cups
Lemon wedges

Instructions

Heat the broth in a pot over medium heat until it simmers.  Turn off the heat and add the saffron threads, crumbling as you add them to the stock.  Set aside to steep.

In a 16" paella pan or equally large, shallow, heavy duty oven-proof skillet, heat 2 tablespoons of oil  and saute peppers and onions until translucent. Remove the vegetables with a slotted spoon and set aside. In the same pan, saute the chorizo for about 5 minutes.

Season the chicken with salt, pepper, and smoked paprika.  Add the chicken to the sausage and cook until just barely golden brown, remove and set aside.

Add 2 more tablespoons of olive oil to the same pan.  Add the rice and cook over medium heat for about 5 minutes, stirring frequently until it begins to toast scraping any browned bits from the bottom of the pan so it doesn't burn.

To the pan with the toasted rice add the tomato, thyme, garlic and chili flakes and cook down, stirring until almost a paste consistency, about 15 minutes, scraping the bottom so that the contents don't burn.

Preheat the oven to 425 F.

Add the chorizo, chicken, cooked vegetables, and olives over the top of the rice, add the broth, stir once, and then no more stirring from this point on. Bring to a simmer on the stove top for 10 minutes. Cover with foil and cook in the oven for 10 minutes longer.  Remove the foil and allow the top of the paella to become golden, approximately another 5 minutes.

Remove for oven and allow to rest for 10 minutes covered.


Serve with lemon wedges.
 

(Recipe: Veronica Foods)

Ingredients

1/4 cup Olive Wood Smoked Olive Oil
2" Sprig fresh rosemary, coarsely chopped
1 tablespoon medium course sea salt or kosher salt
1 teaspoon fresh ground pepper
2 medium fresh lemons quartered
2 pounds fresh halibut fillets about 8 oz. portions -  (or your favorite fresh fish such as salmon, cod, squid, octopus. Not into fish? Use poultry such as chicken breasts or thighs. Not consuming animal products? No problem, get out your Portabello mushrooms and/or eggplant.) 

Directions

Put the rosemary, sea salt, and pepper into a small zip bag. Close the bag and crush it a few times between your palms. This will season the salt with rosemary.

In a large zip bag or container with a lid, place the fish fillets. Sprinkle with the rosemary sea salt and gently massage to coat evenly. Add the smoked olive oil and massage again to coat evenly.

Allow the fillets to marinate for about 30 minutes or up to 1 hour. (My halibut was cooked to perfection indoors on a cast iron stove-top grill. However, you can prepare a charcoal grill, gas grill, or even roast the halibut in the oven. It will not matter, because after taking a bite, your guests will be certain that you flew olive wood in from Spain to build the fire over which you cooked the halibut.)

Grill the fish, skin side down, over medium, indirect flame, flipping after about 4 minutes. Pull the fish off the heat source just before it's done, allowing it to rest, loosely covered in foil for a two minutes before serving. This will allow your fish to cook through from the residual heat as opposed to becoming overdone on the exterior.

If cooking poultry, make sure to cook through to at least 155 F.  Mushrooms and eggplant will require about 15 minutes depending on taste.   

Serve with lemon wedges.

Makes 4 generous portions or 8 average portions

Veronica Foods

Ingredients
 

1/2 cup Baklouti, or any UP extra virgin olive oil of your choice

3/4 cup all-purpose flour
2 cups chopped onions
4 cups chicken, shrimp or vegetable stock 

1 green bell pepper, chopped

1 red bell pepper, chopped
2 ribs celery, chopped  
4 large garlic cloves, minced
3 tablespoons tomato paste 

1 teaspoon dried thyme 

1 bay leaf
salt and pepper to taste
2 pounds medium shrimp, peeled and de-veined 

1 bunch of green onions, sliced
Steamed white rice, for serving
 

Directions   

In a large pot or Dutch oven, over medium heat, add Baklouti or extra virgin olive oil of your choice. Add the  flour, stir it to combine well, and then babysit it.  Continuously stir the flour to make a roux - this can take up to 10 minutes and needs your constant attention lest the flour burn. Stir the roux over medium  heat until it reaches a deep caramel brown color. 

Add all the vegetables and garlic to the roux, and saute until the vegetables become soft, approximately 5-7 minutes. Add the tomato paste to the mixture and stir cooking for another minute.  Add the bay leaves, thyme, and stock.  Whisk constantly over medium until the mixture becomes smooth and begins to simmer.  Turn down the heat to low, taste and adjust seasoning accordingly.

Cook partially covered over low heat, keeping the pot at a simmer for 30 minutes. 

Add the shrimp to the pot and cook for approximately 5 more minutes. 

Serve immediately over steamed white rice with sliced green onions and more Baklouti for drizzling. 

**Disclaimer - this recipe is designed to have a spicy kick.  If you still want some of the taste of the Baklouti Agrumato but desire something a bit more mild, go with 1/4 cup Baklouti and 1/4 cup UP extra virgin olive oil of your choice.

Serves 6-8 (with leftovers as the sauce gets even better the next day) 

(VeronicaFoods)

Ingredients

1 pound fresh wild salmon fillet(s) 

1 bunch of thin, tender asparagus, woody stems discarded, 

1 pound dried pappardelle pasta cooked al dente

1  thinly sliced shallot 

1 clove minced garlic

 1/2 cup crisp, dry white wine 

2 cups heavy cream 

5 tablespoons Wild Dill Olive Oil 

3 tablespoons fresh squeezed lemon juice

1 tablespoon fresh dill and/or flat leaf parsley to garnish 

Salt and fresh ground pepper to taste  

Directions

Rub the salmon and toss the asparagus spears with a mixture of 2 tablespoon of dill olive oil whisked with 1 tablespoon of lemon juice.  Season amply both the salmon and asparagus liberally with salt and fresh ground pepper. Grill or broil until just cooked, being careful to err on the side of under-cooking both the salmon and asparagus.  The most important thing here is to sear the salmon and asparagus on the exterior.  After grilling, cut the asparagus in to 2" pieces and break the salmon in to large meaty chunks and set aside.  

Bring a large pot of salted water to boil.  Cook the dried pasta based on the package directions.  If using the fresh pasta recipe below, cook for two minutes and drain well.    

In a saute pan, heat two tablespoon dill olive oil over medium heat.  Add the sliced shallots and cook until tender.  Add the garlic and saute for another minute being careful not to burn the garlic.  Add the wine and lemon juice.  Continue cooking until the liquid is reduced by half.  Add the cream and the remaining dill olive oil.  Stir until the mixture simmers and thickens. Season with salt and pepper to taste.  

To serve, add the asparagus to the pan with the sauce and cook for an additional two minutes, being careful not to make mushy.  Add the salmon chunks and cook to warm through, being careful not to break the chunks up.  Ladle over drained pasta and serve garnished with dill and or flat leaf parsley.

(Recipe: Veronica Foods)

 

Seared Albacore Tuna Loin
1/12 pounds of tuna loin*
2 tbsp fresh EVOO of choice
Sea salt and fresh ground pepper to taste

Prepare a medium grill and rub the tuna loin with olive oil.  Season the loin liberally with salt and pepper.  Grill the loin for approximately 3 minutes per side, over indirect heat, for medium rare.  (Tuna should be seared but left rare in the center, so don't over cook!)  With a very sharp knife, cut the loin in to separate serving sizes.

*If you do not have access to fresh tuna or tuna loins, this recipe would work equally well with  fresh halibut, snapper, sea bass, grouper, swordfish, or rock cod, or even salmon.  If substituting a different fish, extend the cooking time for an additional minute per side to fully cook, but not over cook the fish.  And proceed with saucing the fish with the Cherry Tomato-Caper Compote recipe.

Cherry Tomato- Caper Compote
1 1/2 cups fresh, mixed sweet cherry tomatoes, halved
2 tablespoons +1 tablespoon any fresh Single Varietal Olive Oil, or Garlic!
1 fresh garlic cloves, minced
1 small shallot, minced
2 teaspoons capers in brine
1/4 cup white wine
2 tablespoons fresh basil chiffonade, torn, or chopped
Sea salt and fresh ground pepper to taste

In a saute pan, heat the olive oil over medium heat.  Saute the shallots for two minutes until translucent. Add the garlic and saute for another minute.  Add the wine and capers. Simmer for two minutes and then add the cherry tomatoes and saute gently for another minute.  Season with salt and pepper.  Allow the tomatoes to warm and soften slightly, stirring gently, being careful not to break them by over cooking. Sprinkle with the basil at the last minute, and serve warm, spooned over the seared tuna.

Drizzle with remaining tablespoon of olive oil and serve over rice, risotto, quinoa.

Serves 4 

(Recipe: Veronica Foods)

Ingredients

1 pound fresh, wild salmon fillets (4)
1/4 pound fresh wild mushrooms such as Chanterelles, Black Trumpets, and or Porcini, coarsely chopped
1 medium, sweet onion, thinly sliced
1 - 4" fresh rosemary sprig, leaves reserved
1/2 cup heavy cream
1/4 cup Rosemary or Wild Mushroom & Sage Olive Oil
1/4 cup Traditional Balsamic Vinegar
Sea salt and fresh cracked pepper to taste.

Directions

In a heavy bottom, large sauté pan over medium heat, add 2 tablespoons of extra virgin olive oil.  Sprinkle sliced onions with a little sea salt and add to the olive oil, stirring occasionally, until golden brown, about 5 minutes.  Add the wild mushrooms and rosemary leaves, (discarding any woody stems).  Sauté until both the mushrooms and onions become deep golden brown and caramelized.  Add the balsamic to the pan with the mushrooms and onions and de-glaze.  Simmer gently and cook until the balsamic is reduced by half.  Add the cream, and stir to combine.  Cook until the mixture thickens slightly, approximately another minute.  Season with salt and pepper to taste and reserve.

Lightly score the salmon skin in several places with a sharp knife without penetrating the flesh.  Pat the fillets dry and season with salt and pepper to taste.  In a pan  large enough to hold the fillets, heat 2 tablespoons of olive oil over medium high heat.  Pan sear the fillets, for  approximately two minutes per side, taking care not to overcook.  

Serve the salmon with the balsamic-mushroom sauce over the top.  Can be accompanied by pasta, quinoa or brown rice.

Serves 4 

(Recipe: Veronica Foods