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Posted by in Recipes on Sep 13, 2012 .

1 Roasting Duck
1/3 Cup Olive Cart California Arbequina Olive Oil
2/3 Cup Olive Cart Maritime Mango Balsamic Vinegar
Salt & Pepper
1 Sprig of Fresh Thyme

Rub duck with olive oil. Cut duck skin in several places but not through to the meat. Sprinkle with salt and pepper. Roast duck in a 375 degree oven for an 1½ hours. While roasting, combine balsamic and sprig of thyme in a medium saucepan. Heat over medium-high heat, reducing the vinegar slightly to thicken, stirring frequently. Glaze the duck halfway through cooking with the balsamic reduction. Remove duck from the oven when done and apply the remaining balsamic...

2 Tbsp Olive Cart South Haven Blend Olive Oil
1 1/2 Lbs. Chicken Cutlet Fillets (Skinless)
Salt & Pepper (to taste)
1 Cup Shredded Fontina Cheese
4 oz. Olive Cart Blueberry Chardonnay Balsamic Glaze
1 tsp Dijon Mustard
2 tsp Minced Thyme (fresh)
1-2 Tbsp Chicken Broth (Optional: For thinning Balsamic Glaze)

In a small sauce pan, add the glaze and begin to warm it on medium-low heat Add the Dijon Mustard and minced Thyme, stirring frequently. If a slightly thinner glaze is desired, add 1-2 T. of Chicken Stock. Cook over medium low heat until heated through. Turn off heat, cover and set-aside until ready to serve.

Posted by in Recipes on Sep 13, 2012 .

2 Tbsp Olive Cart Avocado Oil 
4 - 6 oz Chicken Breasts (skin on, and scored 3 to 4 times per breast 1/4 inch deep, with a sharp knife)
Salt, Pepper
1/8 tsp dried thyme
1/3 Cup finely diced Mushrooms (1/4 inch dice)
2 Tbsp minced Shallot
1/3 Cup Chicken Stock
1/4 Cup Olive Cart Cherry Orchards Balsamic Vinegar

Pre-heat oven to 350 degrees. Dry the breasts with a paper towel. Sprinkle with thyme, salt and fresh ground pepper to taste. Heat Avocado oil on medium high setting. When hot, add prepared breasts skin side down and cook about 5 minutes till golden brown and crisp, turn over and cook 2 to 3 minutes more. This...

For the Chicken:

  • 1/4 cup Olive Cart Holiday Fig Balsamic Vinegar
  • 1/4 cup Olive Slow Roasted Garlic Olive Oil
  • 2 teaspoons dried oregano
  • 1/2 teaspoon freshly ground black pepper
  • 2 to 3 chicken breasts pounded to 1/2 inch thickness

Whisk the balsamic vinegar, garlic oil, oregano and black pepper in a bowl. Drizzle and brush the mixture onto the chicken breasts to cover completely. Reserve any left over oil/vinegar mixture. Let chicken sit covered in the refrigerator for at least 1/2 hour up to 4 hours. Heat up gas/charcoal grill or a grill pan, and cook the chicken breasts till just done. Turn the...

4 Boneless Chicken Breasts
2 T. Apricot Preserves
1 Cup Chicken Broth
1 Tbsp Olive Cart Chipotle Avocado Oil
2 Tbsp Olive Cart Chocolate Jalapeno Balsamic Vinegar
Salt and Pepper (to taste)
Wild Rice (prepared)

Brown chicken in 1 T. of Chipotle Avocado Olive Oil over medium-high heat. Remove chicken from pan and set aside. Add chicken stock and apricot preserves to the pan, deglazing the pan. Add the chicken breasts back to pan. Cover and simmer until done, approximately 20 minutes. While chicken is simmering, prepare the Wild Rice.

When ready to serve, transfer the rice to a large decorative platter. Top the rice...

Posted by in Recipes on Sep 13, 2012 .
Sweet Citrus Brown Sugar Chicken


8 boneless chicken breasts
1/2 Cup Olive Cart Lakefront Lemon Olive OIl (for marinade)
1/2 Cup Olive Cart Lemon drop White Balsamic Vinegar (for marinade)
2 cups flour
1 tsp salt
2 tsp paprika
1 tsp freshly ground black pepper
1/4 – 1/3 Cup Olive Cart Lakefront Lemon Olive Oil (for browning)
1/3 Cup brown sugar
2 Tbsp lemon zest
1/4 Cup chicken broth
1 Tbsp Olive Cart Lemon drop White Balsamic Vinegar (to mix with broth)
2 lemons, sliced paper-thin

In a small bowl, add 1/2 C. of the Lakefront Lemon Oil. In the small bowl, slowly add (whisking constantly), the Orange...

Posted by in Recipes on Sep 13, 2012 .

1/4 Cup Soy Sauce
1/3 cup Olive Cart Honey Ginger White Balsamic Vinegar
1/4 cup Olive Cart Organic Extra Virgin Olive Oil
1 Clove of garlic (minced)
2 Tablespoons of grated Fresh Ginger
2 lb. Flank Steak
1 Tablespoon Salt & Pepper

Combine all ingredients but steak in a container with tight lid. Shake to mix well. Make light diagonal slashes on each side of flank steak in a diamond pattern. Place meat in a zipper lock style bag and marinate for about 45 minutes to 1 hour. Prepare grill for cooking on medium high heat. Cook the steak about 6 to 8 minutes per side. Let steak rest for about 5 minutes. Serve with Sweet...

Posted by in Recipes on Sep 13, 2012 .

2 Tbsp Olive Cart 4 Peppercorn Blend
Olive Cart Michigan Flaked Sea Salt to taste
1 Flank Steak (about 1 1/4 lbs.)
2 Tbsp Olive Cart Slow Roasted Garlic Olive Oil (for brushing)
4 Slices Bacon (diced)
1/2 Cup Olive Cart South Haven 25 Year Aged Balsamic Vinegar
1/2 Cup Reduced-Sodium Beef Broth
2 tsp Cornstarch
2 Tbsp Chopped Fresh Parsley

Heat a stove-top pan or griddle over medium-high heat to preheat. Place peppercorns in a plastic bag and smash until finely crushed. Season both sides of the flank with the crushed pepperscorns, salt and garlic oil.

Place steaks on hot pan and cook 5 minutes per side for...

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