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Posted by in Recipes on Sep 18, 2012 .
  • 1 small tomato, cut in half
    1 ¼ cups Olive Cart Basil Leaf extra virgin olive oil, divided
    1 tsp. kosher salt
    3 cloves garlic, unpeeled
    1 Tbsp. almonds, blanched, toasted
    1 Tbsp. hazelnuts, toasted, skins removed
    ¼ slice bread, toasted
    1 medium red bell pepper, roasted, coarsely chopped
    1 Tbsp. Red Wine vinegar
    1/8 tsp. cayenne pepper
    4 medium eggs
    4 small slices sourdough batard, toasted
    Garnish with fresh chives, optional
    Olive Cart South Haven 25 Year Aged Balsamic Vinegar, for drizzle

Preheat the oven to 350°.

Drizzle the tomato halves with a tablespoon of the Olive Cart...

Posted by in Recipes on Sep 18, 2012 .
Grilled Goat Cheese Stuffed Gypsy Peppers
  • 6 gypsy peppers
  • ¾ cup cream cheese
  • 1 ½ cups feta cheese
  • 2 cups cooked basmati, jasmine, or wild rice, chilled
  • ¾ cup golden raisins
  • 1/3 cup chopped fresh mint leaves

To prepare gypsy peppers, cut around base of each stem the way you would a pumpkin, and gently remove stem. Trim off seeds and keep the tops to hold the stuffing in. Blanch peppers in rapidly boiling water 60-90 seconds, until just tender but not collapsing. Drain and shock in an ice bath. Drain again very well just before stuffing.
To make stuffing,...

Posted by in Recipes on Sep 18, 2012 .
  • 3 Tbsp. Olive Cart California Picual extra virgin olive oil, plus more for oiling pan
  • 2 to 3 large fig leaves, stems trimmed, washed and dried (optional)
  • 12 ripe figs, any variety, stems trimmed, halved lengthwise
  • 6 to 8 ounces fresh goat cheese, chilled, crumbled into ½ inch pieces
  • Honey, to taste
  • 1 Tbsp. rosemary or thyme leaves, finely chopped
  • Olive Cart Michigan Flake Sea salt 
  • freshly ground black pepper
  • Olive Cart South Haven 25 Year Aged Balsamic Vinegar or Olive Cart Holiday Fig Balsamic Vinegar, to taste
  • 1 baguette, sliced thin

Preheat the oven to 400...

Posted by in Recipes on Sep 18, 2012 .
  • About 1 cup Olive Cart Organic extra-virgin olive oil
  • 1 pound russet or Yukon Gold potatoes, peeled and sliced 1/4 inch thick
  • Salt and freshly ground black pepper
  • 1 onion, thinly sliced
  • 6 large eggs
  • 2 or 3 ounces serrano ham or dry chorizo, diced
  • 4 whole piquillo peppers or 1 large roasted red bell pepper, seeded and diced (optional)
  • Chopped fresh flat-leaf parsley for garnish

In a 10-inch frying pan, heat the oil over medium heat. Add half of the potato slices and fry, turning once or twice, until tender yet still firm and not browned, 10 to 15 minutes. Don’t worry if...

Posted by in Recipes on Sep 18, 2012 .
  • 1 pound 12 oz. tuna steaks, cut into 1 ¼ inch cubes
  • 2 Tbsp. Olive Cart California Arbequina extra virgin olive oil
  • ½ tsp. ground cumin
  • 2 tsp. finely grated lemon zest
  • 1 ¼ cups chermoula (recipe below), to serve

Soak eight bamboo skewers in water for 2 hours, or use metal skewers. Put the tuna in a shallow nonmetallic dish. Combine the Olive Cart California Arbequina extra virgin olive oil, cumin, and lemon zest and pour over the tuna. Toss to coat, then cover and marinate in the fridge for 10 minutes.

Thread the tuna onto the skewers. Lightly oil a grill pan or barbecue grill plate...

Posted by in Recipes on Sep 18, 2012 .
  • 4 firm Italian eggplants, about 1 ½ pounds total
  • 4 firm zucchini
  • Salt
  • 5 large plum tomatoes, or 1 (14-ounce) can Italian plum tomatoes, with juice
  • 2 firm red bell peppers
  • 2 firm yellow bell peppers
  • 1 cup Olive Cart Blend Olive Oil
  • 2 cloves garlic, chopped
  • 2 tablespoons chopped fresh Italian parsley
  • 2 medium onions, roughly chopped
  • Freshly ground black pepper or peperoncino (red pepper flakes)

Set yourself up with two colanders. Trim the stems from the eggplant. Slice the eggplant lengthwise 1/3 to 1/4 inch thick....

Posted by in Recipes on Sep 18, 2012 .
Pumpkin Corn Muffins, Gluten-Free
  • 3 large eggs 
  • ½ cup Olive Cart South Haven Blend extra virgin olive oil
  • ¾ cup pumpkin puree
  • ¾ cup organic light brown sugar
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 1 tsp. Pumpkin Pie Spice
  • 1 cup organic stone ground cornmeal
  • 1 cup gluten-free pancake and baking mix
  • 1 tsp. baking powder
  • ½ tsp. sea salt

Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper cups.

In a large mixing bowl, whisk the eggs till frothy, and add the oil; whisk to combine. Add the pumpkin...

Posted by in Recipes on Sep 18, 2012 .
  • 2 Cans Fava, Lima, or Cranberry Beans, rinsed and finely pureed
  • 1 garlic clove, minced
  • 1 Tbsp. chopped fresh oregano
  • 4 ½ Tbsp. Olive Cart Greek Kalamata extra virgin olive oil, plus extra as needed
  • 6 oz. feta cheese, crumbled
  • Salt
  • Freshly ground black pepper
  • 1 cucumber, peeled, halved, and thinly sliced
  • ½ small red onion, thinly sliced
  • 1 large tomato, seeded and chopped
  • 2 Tbsp. chopped fresh mint
  • 2 Tbsp. chopped fresh Italian parsley
  • Juice of 1 lemon
  • 6 large whole-wheat pitas (8 inches in...
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