Recipes

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Posted by in Recipes on Mar 17, 2018 .

12 oz bag oyster crackers

 4 TBLS Olive Cart Butternut Squash Seed Oil

3 TBLS fine sugar (More or less to your taste)

Salt to taste

Directions:

Place oyster crackers in a bowl.

Mix Olive Cart Butternut Squash Seed Oil with sugar. Microwave (or use heat method of your choice) approximately 3 minutes or until sugar is slightly melted.  Pour over crackers and stir until coated.

Posted by in Recipes on Mar 02, 2018 .

1 cup canned chickpeas (rinsed & drained)

2 roasted red peppers (jarred)

1 clove garlic

2 TBLS Olive Cart Harissa Sauce

3 TBLS Olive Cart Lemon Avocado Oil

Salt to taste

Put all ingredients in food processer and blend until desired consistency.

Serve with crackers, crisp vegetables, or flatbread. A nice addition to grilled chicken breast or roasted lamb.

Posted by in Recipes on Feb 18, 2018 .
Ingredients:
 
8oz cream cheese softened
3/4 cup Olive Cart Spicy Orange Salsa drained slightly
1/3 cup Olive Cart Orange White Balsamic
 
Directions:
 
Soften cream cheese. Whisk until smooth.
 
Slowly add Olive Cart Orange White Balsamic until it has a frosting consistency.
 
Stir in Olive Cart Spicy Orange Salsa.
 
Great on fish tacos, shrimp po' boys, grilled salmon or tilapia, or as a veggie dip.
 
Enjoy!!

Posted by in Recipes on Feb 16, 2018 .

Ingredients:

2 Honeycrisp Apples

3 TBLS Dark Brown Sugar, Packed

4 TBLS Olive Cart Butternut Squash Seed Oil

1 tsp  Olive Cart Baharat Seasoning

1 TBLS Flour

4 caramels, unwrapped

Directions:

Preheat oven to 375

Cut top ¼” off apples. With a spoon (or corer) scoop out core, being careful to leave bottom in tact. Then use a small knife to cut two deep circular cuts around core opening (again be careful not to cut through bottom. Flip apples over and make narrow cuts all the way around. Flip back over and you can see cuts. If inner ring didn’t get cut do so now.

Place apples in oven safe...

Posted by in Recipes on Feb 16, 2018 .

Ingredients:

1 cup frozen carrot slices thawed

7 Jalapenos sliced

1 Cup Olive Cart Garlic Cilantro White Balsamic Vinegar

1 Cup Water

1 TBS Salt

Directions:

Combine: Olive Cart Garlic Cilantro White Balsamic Vinegar, Water, and salt in a medium pot and bring to a boil. Add jalapeno slices, stir and remove from heat. Let sit 4 minutes, then add carrots.  Sit 4 more minutes. Using a tong, move carrots and jalapenos to a pint jar. Cover with brining liquid to fill jar.  Ready to eat in 10 minutes, note the heat of the jalapeno’s and carrots mellows more each day. Store in fridge up to 2 months. (I used left...

Posted by in Recipes on Feb 16, 2018 .

Ingredients:

1 16 oz can of diced peaches in heavy syrup.

½ tsp vanilla

3 TBLS Olive Cart Pumpkin Spice Balsamic

Directions:

Mix all ingredients in a storage bowl/jar.  Refrigerate over night. 

Enjoy in oatmeal, over pork or poultry, or just straight out of the jar.

Posted by in Recipes on Feb 16, 2018 .

Ingredients:

1 package frozen butternut squash cubes, thawed

4 green onions sliced

1 rib of celery diced

5 strips of crisp bacon crumbled

4 TBLS Olive Cart Green Apple White Balsamic

2 TBLS Olive Cart Roasted Chili Oil

1 tsp Fine sea salt

 

Directions:

Put 1st 4 ingredients in a bowl.  In a second bowl whisk the Olive Cart Green Apple White Balsamic & Olive Cart Roasted Chili Oil with the fine sea salt.  Pour over the first bowl and toss gently. 

Posted by in Recipes on Feb 11, 2018 .
1 can black beans drained (i do not rinse, but you can if you want)
1 1/2 cup old fashioned oats, split in half. 
5 or 6 TBLS Olive Cart Hatch Chili Sauce  
1/2 tsp Olive Cart Michigan Sea Salt Flakes
 
Put the drained black beans, Olive Cart Hatch Chili Sauce, Olive Cart Michigan Sea Salt, and 3/4 C of oats in the food process and blend until oats are chopped but still visible.  I made first 5 patties using only 5 TBLS of Hatch.  Nice texture, somewhat resembled a burger, but wanted to try for more Hatch taste, so the last 4 patties I added more hatch, you tasted it more, but burger was a bit mushy for my likes.
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