Recipes

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,...

• 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...

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...

• 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 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

• 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