News

2 cups of cold or room temperature mashed potatoes (preferably unseasoned) 1 cup of bleached all purpose flour or 1/2 cup potato flour (starch) 1 cup grated sharp cheddar cheese 2 large scallions thinly sliced 1/3 cup of Garlic EVOO  1 large egg, beaten 1 teaspoon of baking powder 2 teaspoons of salt (less for pre-seasoned mashed potatoes) fresh ground pepper to taste Sour cream (optional  for serving) Heat the waffle maker. Meanwhile add all the ingredients to a large bowl including 1/2 the scallions, and whisk thoroughly.  Grease the hot waffle iron well. Add 1/3 cup for each waffle....

2 cups of packed fresh Italian parsley leaves 4 medium garlic cloves, peeled and smashed 1/4 cup packed of fresh oregano leaves (or 4 teaspoons dried leaves) 1/4 cup of pinot noir red wine vinegar 1/2 teaspoon of red pepper flakes 1/2 teaspoon of kosher salt  freshly ground black pepper 1 cup Ultra Premium Extra Virgin Olive Oil Place the ingredients into a bowl of a food processor and pulse until the ingredients are chopped and the sauce is combined. Can be made ahead and stored under refrigeration for up to one week in a tightly sealed container. Freezes well...

1/2 cup of garlic infused extra virgin olive oil 1/4 cup of finely grated parmesan cheese kosher salt and freshly ground black pepper 1 egg yolk 1 tablespoon of juice from one lemon  4 anchovies (optional) 1 teaspoon of Worchester sauce (or Neapolitan Dark Balsamic Vinegar) Directions: Combine egg yolk, lemon juice, anchovies, Worchester sauce and a 1/4 cup of parmesan cheese in a blender jar or a food processor and pulse to combine. With the processor running slowly drizzle in the garlic olive oil until a smooth emulsion forms. Season to taste with salt and pepper. recipe from Veronica...

2 cups of frozen blueberries  1/3 cup of strawberry dark balsamic 1 fresh banana cut up  1 cup packed of fresh baby kale 1/4 cup of Hojiblanca (or high Polyphenol Ultra Premium Extra Virgin Olive Oil) 2 tablespoons of chia seeds Soak the chia seeds in 1/3 cup strawberry balsamic for at least 20 minutes prior to making the recipe. Add the soaked chia seeds, olive oil, banana to the blender jar and process until completely smooth.  Makes 2 generous portions or 4 smaller servings Recipe from Veronica Foods

1/2 cup of Lemon EVOO 3 large eggs 1 cup of white sugar  3 1/4 cup of all purpose flour 1/2 teaspoon of salt 1 tablespoon of baking powder 1 1/2 cups of whole almonds, toasted 1 teaspoon of almond extract Directions: Preheat the oven to 375 degrees (190 degrees C). Grease cookie sheets or line with parchment paper.  In a medium bowl, beat together the Lemon EVOO, eggs, sugar and almond extract until well blended. Combine the flour and the baking powder, stir into the egg mixture to form a heavy dough. Add the almonds. Divide dough into two...