Recipes

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1/4 Cup Olive Cart South Haven 25 Year Aged Balsamic
2 Tbsp Olive Cart  Blend Olive Oil
1 Tbsp brown sugar
1 tsp fresh thyme, chopped
1 tsp fresh oregano, chopped
1/8 tsp + 1/2 tsp Olive Cart Michigan Flake Sea Salt
1 lb beef tenderloin
4 Large sweet potatoes (about 2 lbs) peeled, and cut into 1/2 inch slices
1/4 tsp black pepper

Heat a gas grill to Med-hi or the coals to Med-hot. In a small bowl, whisk together balsamic, olive oil, brown sugar, thyme, oregano and 1/8 tsp sea salt. Cut beef in a circular motion so it becomes a long flat strip of steak 1/2 - 3/4 inch thick. Pound slightly. Lightly coat grill rack...

Posted by in Recipes on Sep 11, 2012 .

2- 1lb bunches asparagus spears ( about 40)
1 Tbsp Olive Cart Slow Roasted Garlic Olive Oil
1 clove garlic, minced
salt and black pepper to taste
2 tsp Olive Cart Basil Leaf Olive Oil
8 eggs
Coarsely grated fresh Parmesan cheese

Snap off and discard woody bases form asparagus spears. In a large bowl toss asparagus with Slow Roasted Garlic Olive Oil, minced garlic, salt, and pepper. Massage oil onto asparagus to evenly coat. Grill asparagus, covered, direclty over med-hot coals for 5 minutes, turning once. Meanwhile, heat a 12 inch skillett oer medium heat. Add Basil leaf olive oil, add eggs, sprinkle with salt and...

Posted by in Recipes on Sep 11, 2012 .

2 Bunches dinasour Kale
3 Cups red or yellow cherry tomatoes, halved
1 Cup Homemade Croutons(recipe to follow)
1/2 Cup chopped walnuts
1/3 Cup grated parmesan cheese
3-4 Lemons
1/2 Cup Olive Cart Extra Virgin Olive Oil
salt and pepper to taste
1/2 cup shaved Parmesan

Rinse and dry kale. Trim and discard tough stems. Stack leaves, then cut 1/4 inch strips across the leaves. In extra large salad bowl combine kale, tomatoes, croutons, nuts and the 1/3 cup grated parmesan cheese. Juice lemons over salad ingredients. Drizzle olive oil, sprinkle salt and pepper, then toss. To serve, sprinkle salad with shaved...

Posted by in Recipes on Sep 11, 2012 .

4-5 garlic cloves, chopped
1/2 tsp dried crushed red pepper
2 Tbsp Olive Cart Blend Olive Oil
1-28 oz Can crushed tomatoes
1/2 tsp Olive Cart Michigan Flake Sea Salt

In large sucepan cook garlic and crushed pepper in hot oil over medium heat for 1 minute. ( Do not let garlic brown, this causes bitterness) Stir in tomatoes and sea salt. Bring sauce to a boil, reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally

Posted by in Recipes on Sep 11, 2012 .

1/2 Cup Pine nuts, toasted
9 large cloves garlic, peeled
4 1/2 Cups fresh flat-leaf parsley
3 Cups mixed fresh herbs( mint, basil, dill, oregano, and/or thyme)
3/4 Cup freshly grated Parmesan Cheese
1 1/2 tsp Michigan Flake Sea Salt
1 1/2 Cups Olive Cart California Picual Olive Oil

In food processor combine pine nuts, garlic, parsley, herbs, cheese and sea salt. Pulse a few times to chop and combine. With processor running, slowly pour oil through opening. Process until well blended. Spoon pesto into airtight container. Regrigerate up to 1 week or freeze up to 6 months.

Posted by in Recipes on Sep 11, 2012 .

3 Tbsp + 2 tsp Olive Cart Organic Olive OIl
1 1/2 Tbsp Olive Cart Lambrusco Vinegar
3/4 Cup fresh parsley
2 Tbsp fresh oregano
2 cloves garlic, roughly chopped
1/4 tsp red pepper flakes
1 tsp Olive Cart Michigan Flake Sea Salt
1 lb beef tenderloin
1 lb fingerling potatoes
3 Meduim red onion, sliced into 1/2 inch rounds
10 Cups watercress (3 large bunches), trimmed
1 head Boston or butter lettuce, torn into bite-size pieces

Heat oven to 425 degrees. Heat grill or grill pan to Med- Hi. In a food processor, combine 3 Tbsp of olive oil, the red wine vinegar, parsley, oregano, garlic, red pepper flakes and 1/2 tsp...

Posted by in Recipes on Sep 11, 2012 .

1 Cup uncooked farro
1 1/8 tsp Olive Cart Michigan Flake Sea Salt
1/4 Cup Olive Cart Orchard Peach Balsamic
1 Tbsp honey
pinch of black pepper
2 Tbsp Olive Cart California Arbequina Olive Oil
2 Cups shredded roasted chicken
1 1/2 Cups fresh sweet cherrie ( about 20) pitted and halved
1/2 cup sliced almonds, toasted
1/4 Cup chopped fresh mint.

Combine farro, 3 cups water and 1/2 tsp of salt in a medium lidded pot. Bring to a boil, reduce heat to a low simmer, cover and cook 50 minutes or as per package directions. Drain and pour into a bowl. Meanwhile, whisk together 2 Tbsp of the cherry balsamic, the honey, 1/8...

Posted by in Recipes on Sep 11, 2012 .

3 Tbsp Olive Cart Rosemary Olive Oil
2 Tbsp Olive Cart Lambrusco Vinegar
2 Sun dried Tomatoes, chopped
2 garlic cloves, chopped
1/2 tsp Olive Cart Michigan Flake Sea Salt
1/4 tsp black pepper
1 lb boneless pork tenderloin, cut into 1 inch pieces
1 lb small red, white and purple potatoes ( about 1inch diameter)
2 sweet red peppers, cored, seeded, and cut into 1 inch pieces
3 summer squash (about 3/4 lb) halved lengthwise and cut into 1/2 inch moons

Whisk together olive oil, vinegar, sundried tomatoes, garlic, 1/4 tsp salt, 1/8 tsp bepper. Place pork and 2 Tbsp of oil and vinegar mixture in a reasealable plastic...

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