Archive for the ‘Uncategorized’ Category

Live Cooking Demo Salad Combos

Posted on: May 1st, 2018

Thanks to everyone who attended our Live Cooking Demo this past Saturday. We had quite a turnout and enjoyed meeting each of you. By popular demand, here are the salad combinations that Becky created:

Spinach with feta and raspberries
Harvest Basil Olive Oil
Harvest Cascadian Wild Raspberry Balsamic

Mustard Greens with apples, walnuts, and Asiago
Harvest Baklouti Green Chili Olive Oil
Harvest Serrano Honey Vinegar
Harvest Gravenstein Apple Balsamic

Lettuce with pears, pecans, and cranberries
Harvest Lemon Olive Oil
Harvest Cranberry Pear Balsamic

Arugula with raspberries and pecans
Harvest Persian Lime Olive Oil
Harvest Dark Chocolate Balsamic
Harvest Raspberry Balsamic

Tea and cheese puffs: Recipes for the perfect fall afternoon

Posted on: September 20th, 2017

Autumn is coming. It might not feel like it — the temperature on this lovely late September day is expected to reach about 90 degrees — but the 2017 fall equinox is right around the corner. Autumn is coming. The MLB playoffs are on the horizon, I’m trying my best to ignore the leaves beginning to drift down into my backyard, and you can’t turn around without seeing something pumpkin-flavored. Autumn is coming.

And while I don’t really think my life needs pumpkin-spiced margarine, I still do think autumn is a wonderful season. I dug my favorite flannel shirt out of storage the other day. My beloved Lions are tied for the best record in the NFL. (I know it’s only Week 3, but it’s the Lions and I’ll take anything I can get.) My dog, at least, is enjoying the piles of leaves that I should probably do something about this weekend.

But who are we kidding? Instead of raking, I’ll be spending my Sunday afternoon watching football with a steaming hot toddy and a plate of warm cheese puffs. Tea is lovely by itself, but gets even better if spiked with a hit of bourbon and one of our aged Balsamic Vinegars. The light and airy cheese puffs will fill your kitchen with the heady aroma of baking cheese, and using our Ultra Premium Olive Oil instead of butter means I can eat a tray’s worth without feeling too guilty about what will happen to my waistline. The dog will handle the leaves. She’s a good dog.

Harvest Hot Toddy


  • – hot water
  • – 1 teabag of your choice
  • – 1 Tbs Harvest Sicilian Lemon White Balsamic Vinegar (or your favorite flavor; Cinnamon-Pear is wonderful, for example)
  • – 1.5 oz (1 shot) bourbon or brandy (optional)
  • – honey or sugar to taste

Combine all ingredients except teabag and sweetener, and stir to combine; steep teabag according to manufacturer’s instructions, and sweeten to taste.

Harvest Three-Cheese Puffs


  • – 3/4 cup whole milk
  • – 1/4 cup + 2 Tbs Harvest Ultra Premium Olive Oil (try Butter, Tuscan Herb, or your favorite flavor!)
  • – 1/2 tsp Kosher salt
  • – 1/3 cup water
  • – 1 1/2 cups all-purpose flour
  • – 5 eggs, room temperature
  • – 12 oz cheese, grated (see note below)

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 a 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 of 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 the remaining cheese, and place in oven. Reduce temperature to 375 and bake until golden brown, about 30 minutes. Let cool slightly before eating the entire tray at once.


Note: I made my test batches using 4 oz each of Swiss, sharp white cheddar, and a good, nutty Gruyere. Feel free to experiment with your favorite combination of semi-hard cheeses or to use just one variety, but a good-quality cheese does make a big difference in the finished product. Don’t worry if some cheese ends up on the baking tray instead of the puffs themselves; the best puffs are those that come out of the oven wearing a little skirt of crispy, toasted cheese.

Cheese puff recipe adapted from Saveur magazine.

Spring Cucumber Spritzer

Posted on: May 20th, 2017

Spring Cucumber Spritzer

1-2 thin cucumber slices

1/2 oz. Simple Syrup

1 1/2 oz. whiskey

1/2 oz. Harvest Sicilian Lemon Balsamic

1/2 oz fresh lime juice


Club soda

In a cocktail shaker, lightly muddle the diced cucumber with the Simple Syrup. Add the whiskey, Sicilian Lemon Balsamic,  lime juice and ice; shake well. Pour all contents of cocktail shaker into a glass, top with club soda. Garnish with the cucumber spear.


Variations: Any white balsamic would work in this drink, but the sour citrus flavors (ex: Lemon and Grapefruit) seem to compliment the cool flavor of the cucumber best.

It’s Grilling Weather!

Posted on: May 11th, 2017

We’ve been able to get a bit out of the kitchen and into the backyard! This week’s recipe is a delicious twist on the standard burger. The whole family will love them and they are so easy to make.

Best Burger Patties

1 lb. ground beef

1 Tbs. Harvest Neapolitan Herb Balsamic

1 Tbs. Harvest White Truffle Oil

1 Tbs. minced garlic

1 tbs. onion powder


Combine all ingredients together and form into patties. Place on grill over medium heat until patties reach desired doneness. Serve on your favorite bun with your favorite toppings.

Persian Lime & Chili Mixed Nuts

Posted on: April 14th, 2017



3 tbsp. Harvest Persian Lime Ultra Premium Olive Oil
½ tsp. crushed red pepper flakes
1 ½ tsp. ground sea salt
2 tbsp. brown sugar
1 large egg white
1 cup walnuts
1 cup almonds
1 cup pecans


Preheat oven to 350 degrees. In a medium bowl, combine salt with Harvest Persian Lime Ultra Premium Olive Oil, brown sugar and crushed red pepper flakes. Whisk egg white until frothy and add to oil mixture. Add nuts and toss to coat. Spread mixture in a single layer onto a foil lined sheet and bake until golden, about 20 minutes. Cool completely before serving.

Recipe of the Week – Harvest Chex Mix

Posted on: April 6th, 2017
Ingredients:3 cups Corn Chex cereal

3 cups Rice Chex cereal

3 cups Wheat Chex cereal

1 cup pretzels

6 Tbsps. Harvest Butter Olive Oil

2 Tbsps. Harvest Neapolitan Herb Balsamic

1 ½ tsps. Seasoned Salt

¾ tsp. Garlic Powder

½ tsp. Onion Powder

Directions: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!

Recipe of the Week – Baked Sweet Potato Fries

Posted on: March 31st, 2017


3 large sweet potatoes cut into wedges
2 tbsp. Harvest Chipotle (or any) Ultra Premium Olive Oil of your choice
½-1 tsp. sea salt
Pinch of cayenne, or to taste
¼ tsp. paprika
Directions:Preheat oven to 400 degrees F. In a large mixing bowl, toss the ingredients until the potato wedges are evenly coated with the oil and spices. Place on a baking sheet in a single layer. Bake for 30 minutes or until tender and crisp.

Recipe of the Week – Gourmet Pulled Pork

Posted on: March 23rd, 2017

1 (3-4 lb) pork tenderloin
1 apple, sliced
1 small red onion, sliced into large chunks
1/2 cup Harvest Cilantro & Roasted Onion Olive Oil
1/2 cup Harvest Gravenstein Apple Balsamic Vinegar

Slice slits in pork tenderloin. Place 1-2 apple slices and onion chunks per slit. Place remaining apple and onion slices in bottom of crockpot. Place pork on top of apple and onion slices. Drizzle Harvest Cilantro & Roasted Onion Olive Oil and Harvest Gravenstein Apple Balsamic Vinegar over top of pork. Cook on low for 8 hours (or on high for 4 hours)
Remove from slow cooker and shred for sandwiches!

New Recipe of the Week!

Posted on: March 15th, 2017

Cilantro Lime Chicken
4 boneless, skinless chicken breasts
Lime wedges, for garnish (if desired)
Chopped cilantro, for garnish (if desired)

Marinade ingredients
2 Tbs. Persian Lime Olive Oil
1 Tbs. Cilantro & Roasted Onion Olive Oil
4 cloves garlic, minced
Juice of 1/2 lime
1 tsp. red chili flakes
1/2 tsp salt

Preheat oven to 375 degrees. Whisk all the marinade ingredients together. Add chicken and stir to coat. Marinate for at least 15 minutes and up to 2 hours. Bake chicken for 30 minutes or until juices no longer run pink. Garnish with lime wedges and fresh cilantro, if desired.

Recipe of the Week!

Posted on: March 9th, 2017


It’s official…the Harvest Lemongrass Mint Mojito is a hit! We’ve been serving these up at both public and private parties and they have become wildly popular. The good news is that you don’t need Shauna on hand to enjoy these delicious mojitos…though she does love the cocktail game. You can make these at home, follow this simple recipe:

Lemongrass Mint Mojito

6 fresh mint leaves
1-1 1/2 Tbsp. Simple Syrup
1 Tbsp. Lime Juice
1 Tbsp. Harvest Lemongrass-Mint White Balsamic Vinegar
2 ounces rum
Club soda
Place mint, simple syrup, lime juice and Lemongrass-Mint Balsamic Vinegar in a glass and muddle. Pour over ice cubes into a highball glass. Pour in rum and mix with a spoon. Top off with club soda and mix one more time.