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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.

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...

Posted by in Recipes on Sep 12, 2012 .

3 1/4 cups all-purpose flour
2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
4 large eggs at room temperature
2 1/3 cups sugar
1/2 cup Olive Cart Walnut Oil
1/2 cup Olive Cart Blend Olive Oil
6 large, very ripe bananas, mashed
1/4 cup crème fraîche
2 tsps. vanilla
1 1/3 cups walnuts, chopped

Preheat oven to 350º F. Oil 2 9x5x3 inch loaf pans, then dust with flour.

Sift together 3 1/4 cups flour, baking soda, cinnamon and salt in a bowl.

In another bowl, beat together the eggs and sugar at medium-high speed for 10 minutes or until mixture is pale and forms ribbons when the beater is lifted....

Posted by in Recipes on Sep 12, 2012 .

Olive Cart Basil Leaf Olive Oil
2 carrots, peeled and julienned
1 white onion, julienned
1 red bell pepper, julienned
2 zucchini, julienned
2 tbsp. dried basil

Heat a sauté pan with a little Basil Oil. Add the carrots, onions and bell pepper. Sauté until the vegetables start to soften. Add the zucchini and sauté until it softens. Season with salt and pepper.

Remove the vegetables from the heat and arranges on plates. Garnish with the fresh basil and a drizzle of Basil Olive Oil.


Posted by in Recipes on Sep 12, 2012 .

3 medium zucchini
1/3 cup mint leaves
2 tbsp. Olive Cart Organic Olive Oil
2 tbsp. Olive Cart Lakefront Lemon Olive Oil
2 tbsp. lemon juice
1/4 cup pine nuts
Parmigiano Reggiano cheese, shaved or grated
Olive Cart Michigan Flake Sea Salt

Clean the zucchini, then thinly slice. Arrange the slices on each plate. Julienne-slice the mint, then sprinkle evenly over the zucchini. Whisk the EVOO, the Lemon Olive Oil and the lemon juice. Sprinkle the dressing over the zucchini. Season to taste with sea salt and fresh ground pepper. Sprinkle the pine nuts over the zucchini. Shave or sprinkle the Parmigiano cheese over all.

Posted by in Recipes on Sep 12, 2012 .

1 bunch asparagus
Olive Cart Slow Roasted Garlic Olive OIl
Olive Cart Michigan Flake Sea salt, coarse

Prep asparagus by washing and breaking off ends. Lay in aluminum foil. Pour generous amount of Garlic Olive Oil over asparagus. Heartily sprinkle with sea salt and pepper. Wrap in the foil. Place on grill with indirect flame for 10-15
minutes, or to taste preference.


Posted by in Recipes on Sep 12, 2012 .

White Potatoes
Olive Cart Slow Roasted Garlic Olive Oil
South Haven Herb Blend
Olive Cart Italian Oregano Olive Oil

Thinly slice the potatoes. Generously coat the bottom of a pan with the Garlic Olive Oil and Italian Oregano oil. Vary the oil proportions according to taste. Fry until crispy.

Remove the potatoes from the pan and sprinkle with the South Haven Herb Blend.

Posted by in Recipes on Sep 12, 2012 .

Lamb, cut into cubes
Rosemary skewers
Olive Cart Garlic Balsamic Jam
Olive Cart Rosemary Olive Oil

Soak the skewers in water or wine for at least 10 minutes. Poke a small hole into the lamb cubes for the skewers. Slide the lamb onto the skewers from the stem end, Drizzel with Olive Cart Rosemary Olive Oil.

Grill the kabobs over direct heat for about 25 minutes. Serve with the Garlic Balsamic Jam.


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