Archive for the ‘Recipes’ Category

The Harvest Guide to Pizza Sauce

Posted on: September 5th, 2018

Ah, pizza. What else needs to be said, really?

But “Ah, pizza,” would make a lousy blog post by itself, and I’ve never been all that great at brevity anyway, so let’s talk about pizza.

Pizza’s beauty lies in its simplicity. Sure, you can load up a pie with whatever toppings you want — even pineapple, if you’re one of THOSE people — and I certainly have no issues with Stuffed Crust-Supreme-Deluxe-Meat Fiesta-Veggie Storm-Cheeseapalooza pizzas. A slice a day keeps the doctor away, after all.

But take the humble, classic Pizza Margherita. A slightly charred, lightly chewy crust supports a dotting of tomato, mozzarella, and basil. It’s deceptively simple. It’s undeniably perfect. And it’s a subtle nod to pizza’s origins, which — and this may come as a shock — did not include fiestas of meat. Instead, the red tomato, white mozzarella, and green basil echo the colors of the Italian flag. Coincidence? Depends on who you ask. I’ll go ahead and take a bold stance: Maybe.

At the very least, the color scheme gives me a convenient segue into the second, more important part of this post: The Recipes. Below, you’ll find a sauce recipe for each color of the flag. (Click each title to be taken to each recipe’s individual page for easy printing.) Don’t be afraid to get creative, either; use your favorite flavor of Olive Oil, experiment with different herbs, or ignore the following sauces entirely and build the foundation of your pie with something like this Kalamata Olive Spread.

After all, pizza is pizza. And pizza is perfect.

As long as you don’t ruin it with pineapple.

Red: Three-Ingredient Pizza Sauce

  • – 1 (28-oz) can tomatoes
  • – Harvest Ultra Premium Olive Oil, flavor of your choice
  • – Kosher salt

In a blender or food processor, combine tomatoes, a healthy drizzle of Olive Oil, and a pinch of kosher salt. Pulse until combined and desired texture has been achieved. Taste for seasoning before using, adding more Oil or salt as necessary; keep in mind that many pizza toppings, especially pizza meats like pepperoni and sausage, tend to be quite salty themselves. Store unused sauce in an airtight container in the refrigerator.

White: White Pizza Sauce

  • – 1 1/2 Tbs Harvest Butter Olive Oil*
  • – 2 cloves garlic, minced
  • – 3 Tbs all-purpose flour
  • – 1 cup whole milk
  • – 1/2 cup grated Parmesan
  • – Salt & pepper to taste
  • – Optional: Generous pinches of fresh chopped basil or rosemary

In a small saucepan, heat Olive Oil over medium heat. Add minced garlic and cook, stirring, until fragrant, about a minute. Add flour and continue stirring until well-combined. Remove from heat. Gradually whisk in the milk a little at a time, making sure mixture is combined and smooth before adding more. Stir in Parmesan, salt and pepper, and herbs if using. Taste and adjust for seasoning. Sauce will thicken as it stands; store unused sauce in the refrigerator.

Green: Basic Pesto

  • – 3 cups fresh basil or other green, leafy herb or vegetable, slightly packed
  • – 1/3 cup grated parmesan cheese
  • – 2 tsp minced garlic
  • – 1/4 cup walnuts, pine nuts, or sunflower seeds
  • – 1/4 cup Harvest Basil Olive Oil
  • – 1/4 cup Harvest Milanese Gremolata Olive Oil
  • – 2 tsp Harvest Sicilian Lemon White Balsamic Vinegar

Combine all ingredients in food processor and blend until desired texture is reached.

Did you make one of our recipes? Let us know how it turned out on Facebook or Instagram! #howdoyouharvest | | 319.338.2339

Recipes Revisited: Summer Food Fest

Posted on: August 21st, 2018

As many of you know, we made a TON of food for our most recent Third Thursday party! Some recipes were new and written specifically for the event; some were old favorites. All of them — except for Seth’s secret pulled pork rubs, which are, well, secrets — are compiled below so they’re in one easy-to-find place! (Click each title to be taken to each recipe’s individual page for easier printing.)

Miss out on Third Thursday? Don’t worry, we throw them every third Thursday of every month*! Sign up for our monthly email or visit us in the store for more information.

Harvest Cast-Iron Cornbread

  • – 1 1/4 cup yellow cornmeal
  • – 3/4 cup all-purpose flour
  • – 1/4 cup white sugar
  • – 1 tsp kosher salt
  • – 2 tsp baking powder
  • – 1/2 tsp baking soda
  • – 1/3 cup whole milk
  • – 1 cup buttermilk
  • – 2 eggs, lightly beaten
  • – 1/4 cup Harvest Olive Oil of your choice, plus more for greasing skillet

Heat oven to 425 degrees and place a medium cast-iron skillet inside to heat while you prepare the batter. In a bowl, whisk together cornmeal, flour, sugar, baking powder and soda, and salt. Mix in milk, buttermilk, eggs, and Olive Oil. Carefully remove hot skillet from the oven and reduce heat to 375 degrees. Prepare the bottom and sides of the skillet with the extra Oil, wiping away the excess. Pour batter in and return skillet to oven. Bake until the center is firm and a toothpick inserted into the center comes out clean, 20-25 minutes. Allow to cool slightly before serving.

Korean BBQ Sauce

  • – 2 Tbs Harvest Garlic Olive Oil
  • – 1/2 small yellow onion, finely diced
  • – 1 cup chicken stock
  • – 1/2 cup ketchup
  • – 2 Tbs Korean chili flakes or Sriracha
  • – 3 Tbs Harvest Honey Ginger White Balsamic Vinegar
  • – 2 Tbs soy sauce
  • – 2 tsp honey
  • – 1 tsp Chinese five-spice powder
  • – 1 tsp Harvest Toasted Sesame Oil

In a medium saucepan, heat Garlic Olive Oil over medium heat and cook onion until soft, about 5 minutes, stirring occasionally. Stir in chicken stock, ketchup, Korean chili flakes or Sriracha, Balsamic Vinegar, soy sauce, honey, and five-spice powder. Continue to simmer, stirring frequently, about 15-20 minutes or until desired consistency has been reached. Remove from heat and stir in Sesame Oil. Transfer mixture to a blender and puree until smooth. Strain through a fine-mesh strainer and refrigerate in an airtight container.

Peach-Chipotle BBQ Sauce

  • – 2/3 cup ketchup
  • – 1/2 cup Harvest Peach White Balsamic Vinegar
  • – Scant 1/4 cup light brown sugar
  • – 1 chipotle pepper in adobo, minced, plus 2-3 Tbs adobo sauce
  • – 1 1/4 tsp ground cumin
  • – 1 tsp kosher salt
  • – 1 tsp black pepper

Combine all ingredients in a small saucepan and whisk until smooth. Bring to a simmer over medium heat and allow to cook for 5 minutes, stirring periodically. Allow to cool, transfer to an airtight container, and refrigerate until ready to use.

Smoky Maple-Strawberry BBQ Sauce

  • – 1 Tbs Harvest Olive Wood-Smoked Olive Oil
  • – 1/4 yellow onion, finely chopped
  • – 1 clove garlic, minced
  • – 1/2 cup Harvest Vermont Maple Balsamic Vinegar
  • – 1/2 cup Harvest Strawberry Balsamic Vinegar
  • – 1/4 cup light brown sugar
  • – 1 Tbs Harvest Neapolitan Herb Balsamic Vinegar
  • – 1 Tbs mustard powder
  • – Salt & pepper, to taste

Heat Olive Oil in a small saucepan over medium heat. Add onion and sautee until soft, about 5 minutes; add garlic and cook, stirring, until fragrant, about a minute. Add all other ingredients and stir until smooth. Simmer about 20 minutes or until sauce reaches desired thickness. Transfer to a blender and puree until smooth, strain through a fine-mesh strainer if desired, and refrigerate in an airtight container.

Amazing Apple Slaw

  • – 2 heads cabbage, shredded
  • – 1-2 apples, diced
  • – 1 small red onion, diced
  • – 1/2 cup fresh cilantro, chopped
  • – 1/4 cup Harvest Cilantro & Roasted Onion Olive Oil
  • – 1/4 cup Harvest Gravenstein Apple White Balsamic Vinegar

Combine all ingredients in a large bowl, mix well, and chill at least an hour before serving.

Tomato Ketchup

  • – 4 pints grape tomatoes, cut in half (about 3 lbs)
  • – 2 cups Harvest Red Barrel-Aged Wine Vinegar
  • – 2/3 cup light brown sugar
  • – 4 tsp salt
  • – 2 tsp black pepper
  • – 1 tsp Harvest Neapolitan Herb Balsamic Vinegar

In a wide, high walled skillet or large saucepan, bring first 5 ingredients to a simmer over medium heat. Continue to cook, stirring periodically, until liquid evaporates and mixture becomes thick and jammy, about an hour. Remove from heat and stir in Neapolitan Herb Balsamic. Transfer mixture to a blender and puree until smooth. Strain through a fine-mesh sieve, discard solids, and repeat. Transfer to airtight containers and chill completely before using.

White Wine Mustard

  • – 1 cup yellow mustard seeds
  • – 1 cup dry white wine
  • – 2/3 cup Harvest Champagne Wine Vinegar
  • – 2 Tbs white sugar

Slingshot Beer Mustard

  • – 1 cup yellow mustard seeds
  • – 1 cup Backpocket Slingshot dark lager, or similar
  • – 1/3 cup water
  • – 4 Tbs Harvest Gravenstein Apple White Balsamic Vinegar
  • – 2 Tbs Harvest Red Barrel-Aged Wine Vinegar
  • – 2 Tbs Harvest Vermont Maple Balsamic Vinegar

For both mustards: Combine all ingredients in a stainless steel or glass bowl, cover, and soak for 2-3 days at room temperature. Transfer to the bowl of a food processor and blend until a mustard paste forms, adding a tablespoon of water at a time as necessary until your desired consistency has been reached. Transfer to airtight containers and allow to rest in the refrigerator a couple days before using.

Dill & Lemon White Bean Spread

  • – 3 (15.5-oz) cans white cannellini beans, drained
  • – 2 cloves garlic
  • – 1/3 cup Harvest Wild Dill Olive Oil
  • – 1 Tbs lemon juice
  • – Salt, to taste
  • – Additional Harvest Olive Oil of your choice, for drizzling (optional)

Place beans, garlic, Olive Oil, and lemon juice in the bowl of a food processor or blender and process until creamy and smooth. Adjust seasoning and refrigerate until the bean spread thickens.

Mediterranean Summer Salad

  • – 1 cucumber, diced
  • – 1 cup cherry or grape tomatoes, cut in half
  • – 2 Tbs Harvest Champagne Wine Vinegar
  • – 1 tsp salt)
  • – 1/4 cup Harvest Olive Oil of your choice, plus more for drizzling
  • – Pepper, to taste
  • – Dill & Lemon White Bean Spread (see recipe above)
  • – 2 Tbs fresh dill, chopped
  • – 2 Tbs fresh basil or lemon basil, chopped
  • – 1/2 cup feta cheese, drained if necessary

Place vegetables in a sealable container and set aside. In a bowl, whisk Vinegar together with salt until salt is dissolved. Add Olive Oil and black pepper and whisk to combine. Pour over vegetables and allow to marinate, refrigerated, for no more than an hour. To assemble, spoon Dill & Lemon White Bean Spread into a wide, shallow bowl. Top with marinated vegetables and sprinkle with chopped herbs and feta. Drizzle with additional oil and serve.

Ginger-Hibiscus Punch

  • – 2 cups dried hibiscus flowers
  • – 8 cups boiling water
  • – Zest of one orange
  • – 1 inch fresh ginger, grated (optional)
  • – 1 cup Harvest Honey Ginger White Balsamic Vinegar
  • – 1 cup white sugar
  • – 2 Liters ginger ale

Quickly rinse hibiscus flowers under cool water and drain. Remove boiling water from heat and stir in flowers, orange zest, and fresh ginger if using; let steep for 10 minutes. Pour into a pitcher through a fine-mesh strainer to remove solids, which should be discarded. Stir in Balsamic Vinegar and sugar and allow to cool completely. To serve, fill a glass with ice and half-fill with hibiscus mixture. Top with ginger ale and stir.

Harvest Mai Tai

  • – 1 1/2 oz white rum
  • – 1 Tbs Harvest Coconut White Balsamic Vinegar
  • – 3 oz pineapple juice
  • – 2 oz orange juice

In a cocktail shaker with ice, combine all ingredients and stir to combine. Strain into a glass and serve over ice.

Did you make one of our recipes? Let us know how it turned out on Facebook or Instagram! #howdoyouharvest | | 319.338.2339

*Some exceptions may apply.

The Age of Asparagus

Posted on: May 15th, 2018

Hello, Harvest Friends!

I’ve been away from the blog for a while, but now it’s farm-fresh veggie season, and that’s kind of my area at Harvest.

Spring is the prime season for asparagus, one of my favorite green vegetables. It took a while for it to take root as a Cornelius household favorite; as with many veggies, my husband Colin needed to taste asparagus fresh off the farm to realize he does indeed like it. That’s the magic of Iowa produce: Every week last summer, I watched him happily eat things he had once claimed to hate.

Our daughter would eat asparagus all day if we’d let her. (Seems excessive, I know, but maybe not to a 2-year-old.) It’s the first thing she grabs from her plate or attempts to stab with her fork or spoon. She asks for “more-more” before she touches anything else. It’s a good thing that Farmer Donna at Morning Glory Farm has a soft spot for Little E, so a few extra spears tend to show up in our weekly share. It has a short season, so we enjoy it while we can!

I like that I don’t have to spend a lot of time or be super fancy to make asparagus delicious; like most working moms, dinner is either a carefully planned event (undoubtedly one that was prepped and put together on a Sunday afternoon of domestic motivation) or a frenzy to get everyone eating something green before they’re off and running again. My go-to method is roasting the asparagus in my convection oven. I drizzle the stalks with Harvest Milanese Gremolata Olive Oil, unrefined sea salt, and fresh cracked pepper before roasting at 350 degrees for about 10 minutes. I often finish them with a squeeze of fresh lemon juice. And while Milanese Gremolata is our family favorite for green vegetables, almost any Harvest Olive Oil will work.

Want to stretch the ‘sparagus into a more complete meal? Check out my recipe for Lemon Feta Linguine with Garlic Asparagus on the Harvest recipe page! (I love that our home is a Harvest test kitchen!)

Asparagus goes quickly in our house, so there isn’t much worry about storing it for long, but it’s important to store it properly. It should be refrigerated and used quickly, or the natural sugars in the vegetable will turn to starch and affect the flavor. It’s best to store upright in an inch of water, and this is where some of our store gadgets come in handy.

The Prepara Herb Savor 2.0 is $15 (and 15% off for Morning Glory shareholders) and happens to hold asparagus perfectly. I will be the first to admit that I love kitchen gadgets, but I also hate kitchen clutter so I don’t purchase or hang onto things that I don’t use; the Herb Savor makes the cut in our house, and I would recommend it for your own home. (It does help, of course, that E finds the Herb Savor an amazing toy when it’s not in use).

Have a favorite asparagus recipe using Harvest Oil & Vinegar products? Share it with us on Instagram or Facebook with hashtag #howdoyouharvest. We always love hearing from you!

— Shauna

Memories of Alien Centaurs & Smoky Chili Con Carne

Posted on: February 6th, 2018

There was a time in my life when I read anything and everything I could get my hands on. Books are pretty great; they’re where I learned about chili.

I had a long stretch in elementary school where I was obsessed with K.A. Applegate’s Animorphs series; if you’re unfamiliar, a bunch of teenagers and blue alien centaurs shape-shift into various animals and fight hordes of evil slugs that hide in our ears and control our brains. Cool stuff for an 8-year-old. An early entry features one of those centaurs morphing into a human and experiencing chili for the first time:

It was hot in temperature. But it was also hot in a totally new way. The taste buds of my human tongue seemed to explode! They burned with an intensity of flavor like nothing I’ve tasted before or since. Every nerve in my body seemed to tingle. Water dribbled from the tiny ducts beside my eyes … This is what being a human was all about. Taste! The glory of it. The incredible wonder of it.

At its best, chili truly is magical — and adaptable. I’ve had amazing chili made with beef, with turkey, with freshly hunted elk and homemade wild boar sausage (Uncle Ernie’s dinner parties are no joke), with no meat at all. I’ve had chili that turned my nose into a faucet and threatened to set my hair on fire. I’ve had chili on hot dogs, on baked potatoes, on macaroni and cheese. I’ve even had chili that wasn’t chili at all. Get it together, Cincinnati.

And while the Internet is awash with wonderful recipes and I suspect that you may already have one of your own, I’d like to add mine to the mix. It’s a riff on a classic Texas-style con carne recipe, which skips the beans you find in many chilis in favor of extra meat; it’s therefore perfect for people who need to watch their fiber intake. I do strongly recommend taking the time to grind your own chili powder from dried guajillo chilis and to seek out Mexican oregano; both should be readily available in large grocery stores or online. They lend a fruity complexity to the stew, and the guajillos are spicy without being unapproachable.

I like to think that blue alien centaur would be impressed.

Smoky Chili Con Carne


For chili powder:

  • – 3 dried guajillo chilis, stems and seeds removed and spread open
  • – 1/2 tsp cumin seed
  • – 1/2 tsp dried Mexican oregano
  • – 1/4 tsp garlic powder

For chili:

  • – Harvest Olive Wood-Smoked Olive Oil
  • – 2 Tbs cumin seed
  • Guajillo chili powder, see above
  • – 3 lbs boneless beef chuck, cut into 1/2-inch cubes
  • – 2 white onions, diced
  • – 2 tsp paprika
  • – 1 tsp dried Mexican oregano
  • – 1/2 tsp dried thyme leaves
  • – 6 cloves garlic, minced
  • – 1 cup beef broth or bone broth (recipe here)
  • – 1 cup dark beer (or water)
  • – 1 28-oz can tomatoes; whole, diced, or pureed are all fine
  • – 2 dried guajillo chilis, stems and seeds removed
  • – 2 oz unsweetened dark chocolate, chopped if necessary
  • – Kosher salt and black pepper to taste

Make the chili powder; place the chilis in a cast-iron skillet and toast over medium heat, turning periodically, until very fragrant, about 3 minutes. Remove to a plate and cut into small strips with scissors once cool. Meanwhile, toast cumin seeds in the hot pan, stirring, until fragrant, about a minute. Transfer to a small bowl and let cool. Using a clean spice grinder or coffee grinder, or mortar and pestle, grind chilis into powder; you will likely need to work in batches. Do the same to the cooled cumin seed, as well as the Mexican oregano if necessary. Stir in garlic powder and reserve. The mix will likely not be as fine as store-bought chili powder, nor does it need to be.

Set a large Dutch oven over medium heat. Once hot, stir remaining cumin seed until fragrant, about a minute. Crush as above, and set aside. Increase heat to high and add 2Tbs of Harvest Olive Wood-Smoked Olive Oil. Working in small batches, cook beef until nicely browned on all sides. Transfer batches to a bowl with a slotted spoon, adding more oil if necessary between batches.

Reduce heat to medium, and cook onions in reserved oil and beef drippings for about 10 minutes or until they are soft and lightly browned. Add crushed cumin, reserved guajillo chili powder, paprika, Mexican oregano, thyme, garlic, a good pinch of Kosher salt, and a few grinds of fresh black pepper; cook, stirring, for about a minute or until fragrant. Add broth and beer and scrape up any brown bits with a wooden spoon before adding tomatoes (breaking up with the back of a wooden spoon if necessary), guajillos, and beef. Increase heat to high and allow to come to boil, then reduce heat to low and add chocolate once a gentle and consistent simmer has been reached.

Cover pot partway and continue to simmer at least 2 hours, or until beef is very tender; like most stews, the longer the better, although you may need to add splashes of water to keep it from drying out. Remove stewed guajillos before serving; they impart a lovely flavor, but are texturally similar to shoe leather.

How’d the recipe turn out? Let us know on Facebook or Instagram! #howdoyouharvest

Garlic Nirvana

Posted on: January 8th, 2018

I heard once that there’s no such thing as a stupid question.

I disagree. There absolutely are stupid questions. But even the dumbest query has merit and deserves to be answered. To prove it, I tried really hard to come up with the very stupidest question I could:

Is there a wrong way to eat garlic?

The answer, clearly, is no. (Unless you happen to be a vampire, in which case, whatcha doing reading a blog post about garlic?) Garlic goes in everything. I don’t trust recipes that don’t call for it, and double the amount called for as a general rule. There’s a reason one of the coolest restaurants I’ve ever been to is the hilariously-named Stinking Rose in Los Angeles: It’s a garlic-themed eatery, a business plan I can fully get behind. (Those baby back ribs dance through my dreams with some regularity. It’s great.)

I did, however, just discover a NEW way to eat garlic. That doesn’t happen much anymore, but it’s a special treat when it does. I’ve been working my way through the backlog of articles and recipes at Saveur magazine, and in doing so, stumbled on an old recipe for garlic confit. You ever come across something so perfect it seems like it was made specifically for you? This is one of those recipes for me.

Garlic? I like that. Olive oil? I like that, too. (Good thing, I guess.)

Garlic poached in olive oil until the outside is caramelized and pleasantly chewy, leaving the inside gooey and perfect for smearing across a hunk of crusty bread? My goodness.

You may want to keep the Tums and chewing gum handy, though.

Saveur Magazine’s Simple Garlic Confit

You’ll need two ingredients:

  1. One cup of garlic cloves, which I pulled from about three good-sized heads
  2. Two cups of good olive oil. I used a combination of Harvest Cobrancosa, a lovely and robust unflavored oil, and Harvest Garlic because I didn’t have as much Cobrancosa as I thought I did and doubling down on garlic is always a good idea

Peel the cloves, but keep them whole; this is a great time to use that funny rubber garlic-peeling sleeve that every cook should have in his or her kitchen JumbleDrawer. (We sell them, too, if your JumbleDrawer is lacking.)

Simmer the garlic and oil together in a small saucepan over medium-low heat until the cloves are browned and very tender, about 35-40 minutes. I stirred mine periodically to ensure even browning and because I wasn’t doing anything else, and you certainly can do the same if you feel so inclined, but it’s not necessary.

Let cool, and transfer cloves to an airtight container; add the cooking oil to cover. Saveur says the confit will last two weeks in the fridge, and maybe it will in someone else’s house. My wife and I ate our first batch in two days.

How’d the recipe turn out? Let us know on Facebook or Instagram! #howdoyouharvest

Game Day Party Showstopper: Jalapeno Popper Dip

Posted on: December 27th, 2017

Happy game day! New York for the Pinstripe Bowl is probably not the warm-weather destination that Hawkeye fans had in mind at the beginning of the year, but Yankee Stadium will technically be 20 degrees warmer than it is in Iowa City today. One way or another, if you travel to bowl games, Kirk and Co. will make sure you go someplace balmy. (Relatively.)

For those of us who prefer to watch the Hawks lose try really hard to win on TV rather than in person, we offer this recipe for a creamy, spicy, and indulgent Jalapeno Popper Dip. I first made it for a friend’s Super Bowl party years ago; it is now my entry fee to any event they host. It’s that good. It’s also absurdly unhealthy, as all great game day recipes should be; it’ll be OK if you balance it out with serving or two of salad.

Jalapeno Popper Dip


  • – 3 (8-oz) packages cream cheese, softened
  • – 8 oz goat cheese, softened
  • – 1 cup mayonnaise
  • – 1 cup sour cream
  • – 5 jalapenos, seeded and minced
  • – 1 (8-oz) can diced green chilis, drained
  • – 1 1/2 cups shredded parmesan
  • – 1 cup panko bread crumbs
  • – 1/4-1/2 cup Harvest Baklouti Green Chili Olive Oil, to taste
  • – 6 oz cooked, drained, and diced bacon (optional)
  • – Chips or crostini, for serving

Heat broiler. In a large bowl, combine cream cheese, goat cheese, mayonnaise, and sour cream and mix with a hand mixer until smooth. Beat in Baklouti Green Chili Olive Oil, tasting for heat level. Stir in jalapenos, green chilis, and bacon if using, and transfer mixture to a 13×9 baking pan.

In a small bowl, combine parmesan and bread crumbs. Spread evenly over the dip before putting it under the broiler until the cheese is melted and toasty brown, 10-15 minutes. Let cool slightly before serving.

Open House Revisited: The Recipes

Posted on: November 10th, 2017

Thursday was our annual Holiday Open House, and boy are our arms tired!

…what’s that? Wrong punchline? Sorry. It’s been a heckuva week for us; the HOH is our biggest event of the year, and we may be a little loopy for a couple days as we recover. Planning and executing all those wonderful goodies and decorations really takes a lot out of you, apparently.

And while we enjoyed seeing so many happy faces, we do understand that not everyone could make it down to the store. Those in attendance were given sheets with recipes for all the evening’s goodies, and we’d like to make them available to everyone on one easy-to-find page. Sharing is caring, as my nephew likes to say. A lot. Like, all the time. WE GET IT, ZANE. SHARING IS CARING.*

…but I digress. To the recipes!

Cake Mix Cookies


  • – 1 box white cake mix
  • – 1 egg
  • – 1 (8 oz) brick light cream cheese
  • – 3/4 cup Harvest Persian Lime Olive Oil
  • – powdered sugar

Mix ingredients and place batter in fridge for at least 20 minutes. When ready to bake, preheat oven to 350 degrees. Roll dough into 1 inch balls and coat with powdered sugar. Bake for 10-15 minutes.

Harvest “Secret Recipe” Best Brownies


  • – 1 box Ghiradelli Triple Chocolate Brownie Mix
  • – 1 egg
  • – 1/3 cup water
  • – 1/3 cup Harvest Blood Orange Olive Oil

Preheat oven to 350 degree. Mix ingredients together. Combine until smooth. Pour into greased pan. Bake 50-60 minutes, depending on desired texture of brownie. Let cool. Enjoy! We like to serve ours with a balsamic reduction drizzled on top. Raspberry is what we used for the Holiday Open House refreshments.

Dill-icious Pretzels


  • – 1 tsp garlic powder
  • – 1/4 cup Harvest Butter Olive Oil
  • – 1/4 cup Harvest Garlic Olive Oil
  • – 1/4 cup Harvest Wild Dill Olive Oil
  • – 1 bag mini pretzels

Mix garlic powder into oil. Pour pretzels into a one-gallon bag and pour oil mixture over. Shake to mix. Spread all pretzels onto a sheet cake pan and roast at 250 degrees for 20 minutes, stirring halfway through.

Olive Wood Smoked Almonds


  • – 1 tsp unrefined sea salt
  • – 1 tsp fresh rosemary
  • – 3 Tbs Harvest Olive Wood Smoked Olive Oil
  • – 3 cups almonds

Mix all ingredients together. Spread onto baking sheet. Bake at 350 for 10-15 minutes.

Harvest Cheese Puffs


  • – 3/4 cup whole milk
  • – 1/4 cup + 2 Tbs Harvest Tuscan Herb Olive Oil
  • – 1/2 tsp Kosher salt
  • – 1/3 cup water
  • – 1 1/2 cups flour
  • – 5 eggs, at room temperature
  • – 12 oz cheese, grated and divided in half

Heat oven to 425 degrees. In a medium saucepan, bring milk, Olive Oil, salt and water to a boil over high heat. Add flour and stir until a clumpy dough forms; reduce heat to medium, and stir constantly until it comes together and begins to look at bit dry, 1-2 minutes. Transfer to a bowl and beat in one egg with a hand mixer until smooth; repeat with each egg, beating well, until dough is smooth and sticky. Stir in half the cheese.

Using well-floured hands, gently roll dough into balls about 1 inch in diameter and transfer them to parchment paper-lined baking sheets. (Piping the dough through a plain 1/2 inch tip works as well; use a swirling motion to make small mounds. )Sprinkle with remaining cheese, and place in oven. Reduce  heat to 375 and bake until golden brown, about 30 minutes. Let cool slightly before serving.

Harvest Chex Mix


  • – 3 cups Corn Chex cereal
  • – 3 cups Rice Chex cereal
  • – 3 cups Wheat Chex cereal
  • – 1 cup pretzels
  • – 6 Tbs Harvest Butter Olive Oil
  • – 2 Tbs Harvest Neapolitan Herb Balsamic
  • – 1 1/2 tsps Seasoned Salt
  • – 3/4 tsp Garlic Powder
  • – 1/2 tsp Onion Powder

In large microwavable bowl, mix cereals and pretzels; set aside. In small bowl, combine Butter Olive Oil and Neapolitan Herb Balsamic. Stir in seasonings. Pour over cereal mixture; stir until evenly coated. Microwave uncovered for 5 to 6 minutes, stirring every 2 minutes. Spread out to cool. Enjoy!

Holiday Punch


  • – 3 cups cranberry juice
  • – 2 cups apple juice
  • – 1/2 cup Harvest Cara-Cara Orange Vanilla Balsamic
  • – 2 cups club soda
  • – cranberries, orange slices, cinnamon sticks, for garnish (optional)

Combine all ingredients. Pour over ice and garnish, if desired.


*Seth loves his nephew dearly, thinks it’s wonderful that he’s so attached to such a simple and decent idea, and thinks more people should follow Zizou’s good advice.

Polly Salad and Salmon Linguine: Recipes for Breast Cancer Awareness Month

Posted on: October 3rd, 2017

Welcome to October, which has served as Breast Cancer Awareness Month since 1983. You’ll see the cause observed by athletic teams decked out in pink, by runners participating in various fundraising 5Ks and walks, and perhaps even by those with the means to bathe international landmarks in pink light. And you’ll see it in Harvest.

Studies have repeatedly suggested a link between consumption of good olive oil and a reduced risk of breast cancer, which will potentially affect about 1 in 8 American women (12%) over the course of her lifetime and will likely be found in over 300,000 women in the U.S. this year alone. With numbers like that, it’s important to protect yourself any way you can — by regular screenings with your doctor, by educating yourself, and perhaps even by upping your olive oil intake (and we’ll be more than happy to help with the last two).

But I’m a man. My risk of being diagnosed with breast cancer is 1 in 1,000. I should be fine. Why should I care?

My mother, Polly, was diagnosed with Stage IV metastatic breast cancer in 2010. Her diagnosis, and the voracious tenacity of her particular case, have changed our lives. But Mom has stayed sunny and positive through years of changing medications, stints of chemo, and more poking and prodding than anyone should ever have to undergo. (That isn’t a dig at her team of doctors and caregivers, which is made up of some of the most incredible individuals that this planet has to offer.) She has become an vocal advocate for and friend to countless breast cancer survivors around the country. She was the keynote speaker at the Komen Los Angeles Race for the Cure at Dodger Stadium, and helps Komen LA organize conferences to further shine the light on the disease she shares with so many.

And Polly is a wonderful cook, the likely source for much of the joy I find in being in my kitchen. Food, to me, is a vital piece of humanity — a way to share bits and pieces of what makes you, YOU. And because Mom already does an incredible job raising awareness in her own way, I’d like to raise awareness in mine. Below, you’ll find my take on two of Polly’s signature recipes; they’re quick, delicious, and excellent for entertaining. My mom is the best mother anyone could ask for. The least I can do is share some food.

“Polly Salad”


  • – Spring mix, baby spinach, or other light salad green
  • – Ripe avocado, diced
  • – Cherry tomatoes, halved
  • – 1 can hearts of palm, drained and sliced into rounds about 1/2 inch thick
  • – 1 can mandarin oranges, drained
  • – 1/2 can whole-kernel corn, drained (or fresh, if you can get it)
  • – Splash of orange juice
  • – Equal parts Harvest Blood Orange Olive Oil and Harvest Sicilian Lemon White Balsamic

In a large serving bowl, combine all ingredients but Olive Oil, Balsamic, and orange juice. Season to taste with salt. In a small bowl or jar with a lid, combine Olive Oil and Balsamic and whisk or shake to emulsify. Pour over salad and toss to coat. Add orange juice and toss again, taste and adjust seasoning if desired, and serve.

Salmon Linguine with Mushrooms & Capers


  • – 1 1/2 lbs skinless salmon
  • – 2 boxes (2 lbs) linguine
  • – 2 bottles (8 oz each) clam juice*
  • – 1/2 cup white wine
  • – 1 cup 2% milk, plus more to taste
  • – 1 bottle capers, drained
  • – Baby portobello mushrooms, sliced
  • – 4-5 cloves garlic, minced
  • – 1 bunch dill
  • – Harvest Wild Anithos Dill Olive Oil, to taste

Warm Olive Oil over medium heat in a large frying pan, then sautee mushrooms until cooked through, 4-5 minutes, stirring occasionally. Season with a pinch of salt and add the minced garlic, stirring frequently until fragrant but not browned. Remove mushrooms and garlic with a slotted spoon and reserve. Add more Olive Oil to re-coat the pan if necessary, and sautee the salmon until both sides are lightly browned, no more than a couple minutes per side. Season and remove from pan to cool; once it can be handled, loosely break it up into bite-sized pieces.

Meanwhile, prepare linguine according to package instructions for al dente; drain and set aside in its cooking pot. Return the same frying pan you used for the mushrooms and salmon to medium heat and add clam juice and wine. Once heated through, add milk and capers. Heat while stirring — but do not boil — until flavors have melded, about three minutes. Pour liquid and capers over pasta and return pot to medium-low heat, stirring gently to incorporate flavors; add salmon, mushrooms and garlic, and dill. Check seasonings, adding salt if needed, and heat through (but not for too long, which will cause the pasta to absorb the sauce too quickly). Remove from heat and let rest 5 minutes before serving.

*Can’t find clam juice? It’s usually near the canned tuna, although my local grocery store keeps theirs by the other non-refrigerated juices. Grape, cranberry, and…clam? Sure, why not.