Recipes

Switch to Alphabetical Recipe View

Posted by in Recipes on Dec 01, 2020 .
2 tbsp Olive Cart Tuscan Herb EVO
1 medium onion, chopped
2 cloves garlic, minced
1/2 cup frozen corn, no need to thaw
1/2 can black beans, drained/ rinsed
2-3 tsp Olive Cart Tex Mex Seasoning
2 tsp chili powder (optional)
2 tsp ground cumin
3 cups ground beef or shredded chicken
1/2 cup tomato salsa
1 cup red enchilada sauce, divided
1 cup shredded Mexican cheese, divided
3 medium zucchini's
Salt/ pepper to taste

1. Heat oil in a large skillet over medium heat. Add onion, garlic and cook for 3 to 4 minutes (or until soft).

2. Stir in corn, beans, Olive Cart Tex Mex seasoning, cumin and chili...

Posted by in Recipes on Dec 01, 2020 .
A simple and delicious recipe for a flavorful and healthy taco salad that doesn't create a mess in the kitchen. This recipe is for one serving but you can easily adapt if for however many you are serving. We love it either as it appears here or served over a bed of mixed greens or rice.
 
1 Chicken Breast
1 Avocado
1 Large Tomato
Olive Cart South Haven Blend Oil
Olive Cart Tex Mex Seasoning
Olive Cart Lighthouse Lime Oil
 
Cube cut chicken breast and sautee in a medium high heat  skillet in Olive Cart South Haven Blend oil until fully cooked (you may also use any of our wonderful regional EVO...

Posted by in Recipes on Nov 30, 2020 .

A quick and easy lunch or snack to make with few ingredients that is very yummy. Our spicy tomato bacon chutney emparts tomato bacon depth so there is no need to chop tomatoes or fry bacon to create this wrap.

Ingredients:
Flour Tortilla
Turkey slices
Shredded Cheddar Cheese (optional)
Olive Cart Spicy Tomato Bacon Chutney
Olive Cart Tuscan Herb olive oil
Olive Cart Michigan herb blend

Directions:
Blend oil and herb blend together. (One part herb blend/two part oil) Place mixture in a skillet at low to medium heat. Fry tortilla in oil blend, flip the tortilla throughout the process to make sure it is cooked...

Posted by in Recipes on Nov 27, 2020 .
2 Salmon filets ( pink salmon is suggested )
4 Tbsp soy sauce
1 cup real maple syrup
2 Tbsp Garlic Paste
2 tsp Garlic Powder
2 tsp black pepper
 
Preheat oven to 400
Rinse salmon and dry with a paper towel
 
Combine Soy sauce, Maple Syrup, Garlic Paste, Garlic Powder and black pepper in a bowl with a whisk.
Place Salmon in a sealed plastic bag with your marinade mixture (squeeze out all the air ) and leave it in the fridge for about 30 minutes.
 
Place Salmon on foil with the edges folded up to form a bowl and place on a cookie sheet then pour the remaining marinade from the bag over the...

Posted by in Recipes on Nov 27, 2020 .

This tasty dish does not take much time in the kitchen and is a hearty meal for two. You can easily double the recipe if your household is more than two (or if you are like us and want leftovers for the next day).

1 1/2 pounds Chicken breast, cubed
4 oz Sugar Snap Peas
2 medium Carrots, chopped
1 cup Peppers (equal parts red, green, and yellow bell), diced
1/2 onion, diced
2 tbsp Olive Cart Toasted Garlic Avocado Oil

Sauce
1/2 cup Olive Cart Sex on the Beach White Balsamic
1/4 cup Ketchup
1/4 cup water
1 1/2 tbsp Soy Sauce
1 1/2 tbsp Cornstarch
2 tbsp water

Using Avocado oil, sear chicken until...

Posted by in Recipes on Nov 15, 2020 .

The creamy rich texture of this soup is hearty enough to be a meal while being very low in carbohydrates. Using our Baharat spice blend  in soups is great because you don't have to buy a lot of individual spices.

1 Medium Onion, minced
3 TBSP Olive Cart Avocado Toasted Garlic Oil
15 ounce Pumpkin Puree
4 cups Chicken Broth
2 tsp Olive Cart Baharat Spice
1 lb Chorizo or other spicy sausage
9 ounces sharp cheddar cheese

Sautee minced onion in garlic avocado oil over medium heat in a frying pan until translucent. Set aside.Place pumpkin, chicken broth, Baharat spice and minced onion/oil mixture in a slow cooker and...

Posted by in Recipes on Nov 08, 2020 .

Warm fall flavors combine in this superb recipe that is so easy to make and ohhh so delicious. It's a wonderful Thanksgiving side or anytime you're craving a hearty and seasonally delicious dish.

1 butternut squash, approx 2 lbs in size
2 medium apples (your choice but we use honey crisp)
1 cup coarsely chopped walnuts
1/4 cup Olive Cart Churned Butter Olive Oil
2 TBSP firmly packed light brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
3 TBSP Olive Cart MIchigan Maple Balsamic Vinegar

Peel squash, remove seeds and cut into cubes. Peel apples, core and cut into cubes. Toss all ingreedients except maple...

Posted by in Recipes on Oct 17, 2020 .
1 Jar Olive Cart Midwest Corn Relish
3 cups Bisquick
1 cup milk
2 eggs
 
Beat eggs then combine with Bisquick and milk, and gently fold in corn relish. Now set that aside and begin heating your oil for frying while I like to use peanut oil for frying but this is a common allergen for a lot of people so you may want to use regular old vegetable oil for this step.  put 3-4  inches of oil in a pan with high sides ( I use a soup pan for this ) and heat to 350-400 degrees. now go back and get your corn mixture when your oil is hot enough CAREFULLY spoon a little of your batter into the oil , each of these will be a...
Shopping Cart
Your shopping cart is empty!