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Posted by in Recipes on Sep 12, 2012 .

1 lb. large prawns (size 16/20 or larger), shells on (uncooked)
½C Olive Cart Blood Orange or Lakefront Lemon Olive Oil
2T minced red onion
1t minced garlic
2T finely chopped fresh cilantro
2T fresh juice (orange or lemon, alternate based on oil choice above)
4 bamboo skewers (alternate Rosemary Skewers), soaked,
Salt & freshly ground pepper
 

Cut along the back about ¼ inch deep through the shell of each prawn to remove the vein. Put prawns in a shallow baking dish.

In a small bowl, whisk together citrus oil, onion, garlic, cilantro, & juice. Pour over prawns, cover, & let marinate, refrigerated, 1 to 4...

Posted by in Recipes on Sep 12, 2012 .

2 medium naval oranges
5 tablespoons Olive Cart Blood Orange Olive Oil
Olive Cart Himalayan Pink Sea Salt
1 ripe avocado, cut into medium dice
1/3 cup thinly sliced scallions (from about 4 slender scallions, both white and green parts)
1-tablespoon fresh lime juice
2 teaspoons Olive Cart smoked sweet paprika
½ teaspoon ground cumin
1 teaspoon Tabasco or other hot sauce
1 ½ lb. Large (21 to 25 count) shrimp, peeled and de-veined

In the oven, position a rack 4 inches from the boiler and heat the broiler to high.

Segment the oranges. Squeeze any remaining juice from the membranes into the bowl. Cut all of the...

Posted by in Recipes on Sep 12, 2012 .

3 Tablespoons  Olive Cart Blood Orange Olive Oil
1 ½ Tablespoons Olive Cart Pineapple White  Balsamic Vinegar
1 teaspoon minced fresh peeled ginger
2 teaspoons chopped fresh mint
½ teaspoon sea salt
½ cup peeled cubed fresh pineapple
½ cup peeled cubed avocado
½ cup peeled, cubed cantaloupe or honeydew melon
½ pound peeled cooked medium shrimp
4-large Boston Bibb lettuce leaves
¼ cup rough chopped macadamia nuts, toasted*

In a medium bowl, whisk together the oil, vinegar, ginger, mint and salt. Add the pineapple, avocado, melon and shrimp. Lightly toss to coat.

Place one lettuce leaf onto each of the...

1 bunch of fresh Asparagus spears
2 oz thinly sliced Prosciutto or dry cured ham
2 scallions, pale green and white parts only, thinly sliced lengthwise
1/2 Cup Coarsely grated Asiago cheese
Olive Cart South Haven 25 Year Aged Balsamic Vinegar
Olive Cart Michigan Flaked Sea Salt
Freshly ground black pepper

Remove the top three inches of the Asparagus Spears, reserving the bottoms for an omelet, soup or salad. Brush with olive oil and grill till just tender. A very slight char is preferable, and brings out extra flavor. Allow to cool.
Slice Prosciutto lengthwise into 2-inch wide strips, and cut the scallion strips into...

Posted by in Recipes on Sep 12, 2012 .

Topping

2 medium tomatoes, seeded and quarter-inch diced.
2 shallots, finely chopped
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano
2 tbsp Olive Cart California Arbequina Olive Oil or other Olive Cart Origin Oil
1 tablespoon Olive Cart Holiday Fig Balsamic Vinegar Or Olive Cart South Haven 25 year aged Balsamic Vinegar
salt and freshly ground black pepper.

Crostini

1 baguette or long French loaf of bread
4 large cloves garlic, minced
3 additional tbsp Olive Cart Basil Leaf Oil
1 cup coarsely grated Parmesan cheese

1. Pre-heat oven to 350 degrees. In a bowl, combine the diced...

Posted by in Recipes on Sep 12, 2012 .

¼ cup Olive Cart extra virgin olive oil
3 TBSP Butter
1 ½ Lb. Peeled and deveined shrimp
3 or 4 Garlic Cloves, minced
1/3 cup dry white wine
¼ cup chopped parsley
2 TSP fresh chopped oregano, or 1 tsp dry
3 TBSP Lemon Juice
Salt and Pepper
Olive Cart South Haven 25 Year Aged Balsamic Vinegar
 

1. Heat pan to high temp, when hot, add olive oil and butter. When they are hot, add the shrimp and Sauté, tossing often for 1 min. Add Garlic and sauté for another min or 2 until the shrimp just turn pink. Don't overcook the shrimp. Watch your time carefully in this step. There is still more cooking time in step 2....

Posted by in Recipes on Sep 12, 2012 .

1/3 cup Olive Cart South Haven 25 Year Aged Balsamic Vinegar
9 paper-thin slices Prosciutto
18 large scallops, about 1 ounce each
Olive Cart Extra Virgin Olive Oil
Freshly ground black pepper

Cut the Prosciutto slices in half lengthwise. Wash the scallops and remove and discard the small, tough side muscle. Wrap a strip of Prosciutto around the width of each scallop; don't overlap it by more than an inch. Trim any excess bits of Prosciutto. Brush or spray the top and bottom of each scallop with olive oil and season with pepper.

Place the scallops, exposed side down, on the grate 1 to 2 inches apart. Grill over direct...

Posted by in Recipes on Sep 12, 2012 .

Poaching Pears is a simple and easy process. The key is getting them cooked without overcooking and making them mushy. We poach them until they are fork tender, using the cooking time only as a guideline.

Pears
1 cup red wine (Merlot, Shiraz or Pinot Noir)
1 cup apple cider or apple juice. If neither is on hand, use water and add an additional ½ cup sugar
1 cup Olive Cart Cinnamon Pear Balsamic
1 cup sugar
¼ tsp vanilla
2 Tbs. Lemon Juice for the poaching liquid. Extra if you prepare the pears in advance.
4 Pears, peeled, tops and bottoms removed, halved and cored. If you prepare the Pears first, put them in a cold...

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