Switch to Alphabetical Recipe View

Posted by in Recipes on Sep 18, 2012 .

1 clove garlic

  • 1 cup cranberries, sweetened, dried
  • 1 cup fresh Basil, packed
  • 1/4 cup toasted walnuts  
  • 1/4 teaspoon red pepper flakes 
  • 1/2 cup parmesan cheese 
  • 1/4 cup minced Italian parsley  
  • 1/4 cup Olive Cart South Haven Blend Extra Virgin Olive OIl

  • 24 baguette rounds or crackers 
  • Goat Cheese, spreadable, or cream cheese
  • Capers for garnish, if desired

Pulse garlic in food processor until finely diced. Add Cranberries, basil, walnuts and red pepper flakes. Pulse until blended but chunky. 

Place mixture in medium bow. Stir in parmesan...

Posted by in Recipes on Sep 18, 2012 .

4 unblemished artichokes
3 Tbsp. Olive Cart Lakefront Lemon extra virgin olive oil

  • Olive Cart Michigan Flake Sea salt
    freshly ground black pepper
  • Fresh thyme
  • 3 cloves garlic, peeled and quartered

Preheat oven to 400 degrees F.

Remove tough outer leaves from artichokes. (Remove all leaves that are dark green, but do not remove leaves that are green at the top and yellow on the bottom.) Cut top of remaining leaves at the point where the green and yellow come together. Dip cut end in the lemon juice. Cut off bottom tip of stem, and peel away green layer of stem until white inner layer is exposed. Cut the...

Posted by in Recipes on Sep 18, 2012 .


  • 2 tsp. grated lemon zest
  • 2 cups confectioners’ sugar
    1 2/3 cups all-purpose flour
  • ½ cup polenta
  • 2 tsp. baking powder
  • 3 tsp. ground cinnamon
  • ¾ tsp. ground allspice
  • ¼ tsp. salt
  • 4 large eggs
  • ¾ cup Olive Cart Rosemary extra virgin olive oil
  • ¾ cup pumpkin purée, canned or homemade
  • 2 Tbsp. demerara or raw sugar

Preheat the oven to 350°F. Line 20 standard muffin cups with paper liners, or line bottom of a 9" springform pan with parchment paper and butter the sides of the pan.

 In a large bowl, stir together the 2 cups confectioners’ sugar,...

Posted by in Recipes on Sep 18, 2012 .

2 cups of grated tomato with pulp and seeds (2 lg. heirlooms)

  • 1 green bell pepper, finely minced
  • 1 Tbsp. of red pepper paste or 1 teaspoon of harissa
  • 1 Tbsp. of tomato paste
  • 2 tsp. ground cumin
  • ¾ tsp. Olive Cart  sweet paprika
  • 1 ½ cups fine bulgur
  • ½ cup Olive Cart Scallion Greens  extra virgin olive oil + 1 Tbsp.
  • 6 small brandywine or yellow heirloom tomatoes
  • 1 ½ cups of labne
  • 1 lemon cut into 6 big wedges to squeeze

Place the grated tomato, minced green pepper, scallions, pepper paste, tomato paste, cumin and sweet paprika in a bowl. Whisk together and season well...

  • 2 cups farro, rinsed and drained
  • 2 tsp. fine-grain sea salt
  • 5 cups water (or stock)
  • 3 cups butternut squash, cut into ½ inch dice
  • 1 large red onion cut into 1/8ths
  • 1 Tbsp. fresh thyme, minced
  • 3 Tbsp. Olive Cart South Haven Blend extra virgin olive oil
  • 1 Tbsp. Olive Cart South Haven 25 Year Aged Balsamic vinegar
  • 1 cup walnuts, deeply toasted
  • 3 Tbsp. Olive Cart Blood Orange extra virgin olive oil
  • ¼ cup goat cheese, crumbled

Preheat oven to 375.

Combine the farro, salt, and water in a large, heavy saucepan over medium heat. Cover and simmer, stirring occasionally,...

Posted by in Recipes on Sep 18, 2012 .
  • 5 Tbsp. Olive Cart Scallion Greens Extra Virgin Olive Oil, plus up to 1 additional tbsp.
  • 1 ½ pounds baking potatoes, peeled and sliced 1/8-inch thick
  • Salt and freshly ground black pepper
  • 3 cups thinly sliced leeks, white and pale green parts only
  • 6 large eggs, lightly beaten
  • ½ cup cooked English peas (about 1/2 pound unshelled peas)
  • ½ cup peeled fava beans (about 1 pound unshelled fava beans)

Heat 4 tablespoons olive oil in a 12- to 14-inch nonstick skillet over high heat. Add potatoes, season highly with salt and pepper and sauté, tossing often, until tender, about 10 minutes. Drain...

Posted by in Recipes on Sep 18, 2012 .

4 eggs

  • 1/2 cup sugar
  • 2/3 cup Olive Cart Rosemary Olive Oil
  • 1/2 tablespoons finely chopped rosemary
  • 1 ½ cup whole wheat pastry flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt

Preheat oven to 325 degrees. Using an electric mixer, beat eggs at high speed for 30 seconds. Add sugar and continue to beat until mixture is very foamy and pale in color. With the mixer running, drizzle in the Olive Cart Rosemary Olive Oil. Fold in rosemary. In a separate bowl, combine flour, baking powder and salt. Add the dry ingredients to the egg mixture and combine gently.

Divide batter among 12 medium...

Posted by in Recipes on Sep 18, 2012 .


  • 1/4 cup sage, chopped
  • 4-5 tablespoons olive oil
  • 1 clove garlic, smashed
  • 1/3 cup hazelnuts, toasted
  • 1/4 cup + 2 TB ricotta salata, crumbled or chopped until a medium fine crumble
  • salt
    Olive Cart California Arbequina Olive Oil

(1) warm 3 TB olive oil, sage, and garlic in a small pan over very low heat just until the oil bubbles. Pour in a small bowl, reserving the garlic clove. (2) Place the toasted hazelnuts in mini food processor along with the garlic clove and process until a fine crumble and add to the bowl (alternatively, you can do by hand or in a mortar and pestle). (3) add...

Shopping Cart
Your shopping cart is empty!