Recipes

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Posted by in Recipes on Sep 05, 2017 .

11/2 cups crushed pretzels
1 stick butter(melted)
3 tablespoons fine sugar

16oz cream cheese
1 cup powdered sugar
4 tablespoons Olive Cart Key Lime Avocado Oil
1 teaspoon vanilla
large pinch Olive Cart Pink Himalayan Salt 

Line 9x9 baking dish with parchment paper, leaving an overhang. 
Crush pretzels in Ziploc bag using a rolling pin.
Mix together pretzels, butter, and sugar in a bowl until combined, press into an even layer in 9x9 pan. Freeze for 10 min.
In a large bowl, using a hand mixer, beat cream cheese and powdered sugar until light and fluffy. Mix in key lime avocado oil, vanilla, and salt until...

Posted by in Recipes on Aug 13, 2017 .

2 Tbsp Olive Cart Raspberry Wasabi Mustard

¼ Cup Olive Cart Pineapple White Balsamic

¼ Cup Olive Cart Toasted Hazelnut Oil

Directions

 

Combine in mixing bowl whisk together and serve on your favorite salad.

Posted by in Recipes on Jul 26, 2017 .

Ingredients for crust:
3/4 cup finely ground graham cracker crumbs 
3 tablespoons butter 
3 tablespoons white sugar

Ingredients for filling:
8 ounces cream cheese 
1/3 cup white sugar
2 tablespoons Chocolate Raspberry Balsamic
1/2 cup heavy whipping cream, whipped
Fiery Raspberry Sauce (optional)

Instructions:
In a bowl, mix together graham crackers, melted butter and the 3 tablespoons sugar.
Press into a 7 inch springform pan. Place in refrigerator until ready for use.
In another bowl, beat cream cheese, 1/3 cup of sugar and Chocolate Raspberry Balsamic.
Whip cream, and fold into cream cheese mixture.

Posted by in Recipes on Jul 26, 2017 .

3 cups shredded chicken
2 Tablespoons Olive Cart Butter Olive Oil
2 Large Onions minced
1 Chopped Jalapeno
2 Tablespoons minced garlic
2 teaspoons dried basil
1 teaspoon dried oregano
2 cups store bought alfredo sauce
2 cups tomato sauce
1/2 cup Olive Cart Corn Relish
16 ounces shredded mozzarella chesse
15 (6 inch) corn tortillas

Preheat oven to 350 degrees. In a large skillet add butter olive oil, chicken, onions, jalapenos, garlic, basil, and oregano. Then add alfredo sauce, tomato sauce, and corn relish. Stir all together. Cover skillet and simmer for 15 minutes over low heat. In a lightly greased 9x13...

Posted by in Recipes on Jul 26, 2017 .

11/2 cups crushed pretzels
1 stick butter(melted)
3 tablespoons fine sugar

16oz cream cheese
1 cup powdered sugar
4 tablespoons Olive Cart Key Lime Avocado Oil
1 teaspoon vanilla
large pinch Olive Cart Pink Himalayan Salt 

Line 9x9 baking dish with parchment paper, leaving an overhang. 
Crush pretzels in Ziploc bag using a rolling pin.
Mix together pretzels, butter, and sugar in a bowl until combined, press into an even layer in 9x9 pan. Freeze for 10 min.
In a large bowl, using a hand mixer, beat cream cheese and powdered sugar until light and fluffy. Mix in key lime avocado oil, vanilla, and salt until...

Posted by in Recipes on Jul 26, 2017 .

1/2 pkg gluten free Tagliolini
1 jar Puttanesca 
1 jar Green Olive Asiago Parmesan Tapenade
1/4 cup White Truffle oil

Preheat oven to 350*
Cook Taglioline for 5 min in gently boiling salted water 
Spread 1 cup of Puttanesca on bottom of 8x8 deep pan
Arrange 1/3 of noodles in a layer on top of sauce
Spread 2/3 cup sauce on top of noodles
Mix Truffle oil and Asiago tapenade in large bowl, spread 1/3 of mixture over sauce
Arrange 1/3 noodles on top of cheese mixture
Spread 2/3 cup sauce on top of noodles
Spread 1/3 cheese mixture on top of sauce
Arrange last 1/3 of noodles on top of cheese mixture
Spread...

Posted by in Recipes on Jul 15, 2017 .

1 (16 oz) can of Bush's chick peas, drained and rinsed.

2/3 cup Olive Cart Sundried Tomato and Olive Bruschetta

1 cup Swanson vegetable broth

1/3 cup sour cream

Olive Cart Basil Parmesan EVO

1 batch of Olive Cart Curried Garlic Chili Oyster Crackers

Place Chick Peas, Olive Cart Sundried Tomato and Olive Bruschetta, and vegetable broth into food processor or Ninja (can also use pan and immersion blender.) And blend until almost smooth.

Stir in sour cream. 

Heat on stove or in microwave until heated to your desire. (Excellant cold too)

Place in bowl and drizzle with Olive Cart Basil Parmesan...

Posted by in Recipes on Jul 15, 2017 .

1 pound chicken thighs
3 Small zucchini
6 cups chicken broth
1 Tablespoon Olive Cart Curry Powder
3 Tablespoons Olive Cart Scallion Oil
1 Cup Sprouts
Pepper and Salt to taste
Boil 1 pound of chicken in 6 cups of chicken broth. While chicken cooks make noodles. I did this with a gadget called veggetti pro. If you don't have this you can substitute another type of noodle. Once chicken is cooked take out and shred. Turn broth down to medium heat and add chicken, scallion oil, curry powder, sprouts, zucchini noodles, and salt and pepper to taste. Let cook until noodles are al dente. 

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