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Posted by in Recipes on Sep 13, 2012 .

1 1/2 T. Brown Sugar
1/2 t. Cinnamon
Pinch of Salt
4 Bananas (not overly ripe)
1 T. Melted Butter
2 C. Frozen Yogurt or Vanilla Ice Cream
1/2 C. Toasted Almonds
1/4 Chocolate Shavings (Dark or Milk Chocolate—your preference)
1/2 C. Olive Cart South Haven 25 Year Aged Balsamic Vinegar

Mix brown sugar with cinnamon and salt. Halve the bananas lengthwise; brush with melted butter and sprinkle with cinnamon sugar (be sure reserve 1/2 t. to mix with vinegar for topping). Place on foil lined cookie sheet and broil until golden, about 3 minutes. Place bananas on individual serving plates and top with yogurt, almonds, and...

Posted by in Recipes on Sep 13, 2012 .

1- 8 oz Container of Mascarpone Cheese or Cream Cheese
1 Cup of Confectioners’ Sugar
½ t. Vanilla
12 Phyllo Dessert Cups
Your Favorite Olive Cart Balsamic Glaze

Whip together cheese, confectioners’ sugar and vanilla. Dollop into dessert cups and drizzle with your favorite Balsamic. Serve immediately.

 

Posted by in Recipes on Sep 13, 2012 .

For the Cakes:
* 1 tablespoon unsalted butter, melted
* 1 cup all-purpose flour, plus more for dusting
* 1 1/3 cups granulated sugar
* 2 tablespoons grated lemon zest (from 2 lemons)
* 2 large eggs
* 1/4 cup Olive Cart Lakefront Lemon Olive Oil
* 2/3 cup whole milk
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 1 teaspoon finely minced fresh thyme, plus sprigs for garnish

For the Glaze:
* 1 1/2 cups confectioners' sugar
* 2 1/2 to 3 tablespoons lemon juice (from 1 to 2 lemons)
* 2 tablespoons unsalted butter, melted

Directions:
Position a rack in the middle of the oven; preheat to 350 degrees....

Posted by in Recipes on Sep 13, 2012 .

- 3 cups pastry flour
- 1 Tbl baking powder
- 3/4 lb butter at room temp
- 1/4 cup sour cream at room temp
- 1 3/4 cups sugar
- Zest of 1 lemon
- 1/4 Olive Cart Lakefront Lemon Olive Oil
- 1 tsp salt
- 6 eggs at room temp

Preheat oven to 350º. Grease and dust two 9"x5" loaf pans. Sift
the flour and baking powder. Beat the butter and sour cream
until creamy. Add sugar and beat on high for 8 minutes. Add the
lemon zest, lemon olive oil and salt. Beat in the eggs one at a
time. After the third egg, add a little of the sifted flour. At low
speed or by hand, add the remaining sifted flour in thirds. Mix

Posted by in Recipes on Sep 13, 2012 .

1/2 lb. medium shrimp (cooked) and very coarsely chopped
1/2 small red onion, finely chopped
2 garlic cloves, crushed
1 tsp. crushed red pepper flakes or chili flakes
4 Tbs. Olive Cart California Arbequina Olive Oil
1 Tbs. Olive Cart 25 Year Aged White Balsamic Vinegar
Olive Cart Michigan Flake Sea Salt
Freshly ground black pepper
1 Tbs. finely chopped parsley
1 bag/20 pieces of pre-made or home made Olive Oil Crostini

Directions:
Combine shrimp with onion, garlic, red pepper flakes, oil and lemon. Add salt and pepper to taste and stir in parsley. Spoon Shrimp mixture onto Crostini. Serve cool or at room...

Posted by in Recipes on Sep 13, 2012 .

1 (16 oz.) Can chick peas, drained
½ tsp. garlic
Salt
Parsley
Olive Cart South Haven Blend Olive oil.
3 Tbsp. lemon juice
2 Tbsp. Tahini (pureed Sesame Seeds)- find in the indian section of the grocery store
3 Tbsp Olive Cart Sundried Tomato Basil Seasoning
 

Combine all ingredients in a food processor and process until smooth. Drizzle with olive oil and garnish with parsley.

Posted by in Recipes on Sep 12, 2012 .

1 jar Olive Cart Artichoke Green Olive Tapenade 
¼ cup mayonnaise
¼ cup parmesan

In a small bowl, combine all three ingredients. In an oven proof baking dish, bake at 350 degrees until golden brown. Serve with fresh vegetables or toasted bread rounds or crackers.


 

1 jar Olive Cart Roasted Red Pepper and Goat Cheese Tapenade
¼ cup Olive Cart Black and Green Olive Tapenade
6 large flour tortillas
2 Tbsp. chopped fresh basil
2 Tbsp. melted butter
1 small onion, sliced thin
6 oz. soft goat cheese cut into 3 pieces

Spread a tortilla with 1 piece goat cheese, evenly covering the surface. Spread 1 Tbsp. Olive Cart Black and Green Olive Tapenade over the goat cheese and cover with 1/3 of the onion. Place a tortilla over the onion and gently press twice more creating 3 quesadillas. Brush the top and bottom of each quesadilla with melted butter. Heat a griddle over moderately high heat...

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