Recipes

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Posted by in Recipes on Sep 12, 2012 .

2 bunches or about 2 lbs asparagus
2 Tbsp of your favorite Olive Cart Olive Oil
2 Cups cherry tomatoes, halved
8 oz fresh Mozzarella cheese balls, cut into quarters
2 Tbsp flat-leaf / Italian Parsley, chopped
1 tsp finely grated Lemon zest
1 Tbsp lemon juice
1 tsp Olive Cart Michigan Flake Sea Salt
1/4 tsp red pepper flakes
Pepper to taste

Brush asparagus with 1 Tbsp Olive Cart Olive Oil and grill for about 7 min. Toss cherry tomatoes and mozzarella in a large bowl with remailing 1 Tbsp of Olive Cart Olive OIl, parsley, lemon zest, lemon juice, salt, red pepper flakes and black pepper. Cut bottom of asparagus...

Posted by in Recipes on Sep 12, 2012 .

4 oz Cream Cheese, softened
1 tsp Olive Cart Cinnamon Pear Balsamic Vinegar
2 Tbsp chopped walnuts
1 tsp brown sugar

Combine all ingredients and chill. Spread on your favorite bread, bagel or serve with fruit.

Posted by in Recipes on Sep 12, 2012 .

1/2 Cup plain greek yogurt
1 tsp Olive Cart Green Apple White Balsamic Vinegar
1 Tbsp Brown Sugar
1/2 tsp ground cinnamon

Combine all ingredients and chill. Great served with vanilla wafers or fruit

Posted by in Recipes on Sep 12, 2012 .

4 Tbsp Olive Cart Basil Leaf Oil or Olive Cart Pesto Oil
4 Tbsp Olive Cart Slow Roasted Garlic Oil
1 Cup fresh basil leaves
2 Large shallots
2 cloves garlic
4 lbs yukon gold potatoes
3/4 Cup grated parmesan cheese

In a food processor add basil leafs, shallots and garlic, pulse to start, turn processor on and slowly drizzle in 2 Tbsp Olive Cart Basil Leaf Olive oil and Olive Cart Slow Roasted Garlic Oil, process till smooth. Preheat oven to 425 degrees. Spray a baking sheet with non-stick spray. Toss potatoes in remaining 2 Tbsp of Olive Cart Basil Leaf Olive Oil and put on baking sheet. Bake potatoes til almost tender.,...

Posted by in Recipes on Sep 12, 2012 .

1/2 Cup dry white wine
1/2 Cup Golden raisins
Olive Cart South Haven Blend Olive Oil
4 slices Pancetta, diced small
1 clove minced garlic
1 shallot, minced
1 bunch swiss chard, washed drained and coarsley chopped
1/4 cup chicken stock
1/4 cup toasted pine nuts

Lightly cover bottom of skillet with olive oil and render panchetta til crispy, add garlic and shallots and saute lightly. Add swiss chard to pan. When the swiss chard wilts, add chicken broth. Cover and cook about 3 1/2 minutes. Remove cover and add white wine, raisins and pine nuts. Continue to braise until swiss chard is tender. Salt and Pepper to...

Posted by in Recipes on Sep 12, 2012 .

4 Boneless skinless Chicken Breasts
1 1/2 Tbsp Olive Cart Habenero Garlic Heat seasoning packet
8 oz cream cheese, softned
2 Cups Olive Cart Rasberry Merlot Balsamic Glaze or any Olive Cart Balsamic Glaze
4 long toothpicks or thin bamboo skewers
2 Tbsp Olive Cart California Arbequina Olive Oil

Preheat Oven to 350 degrees. Mix Olive Cart Habenero Garlic Heat with cream cheese and set aside. Using a bone-ing knife, make a pocket in the side of the chicken breast, make sure not to cut all the way thru. Take 2 oz of the cream cheese mixture and stuff into the pocket in the chicken. Using toothpick sew together the opening in...

Posted by in Recipes on Sep 12, 2012 .

1/2 Cup Olive Cart Original or Hot Muffuletta
1/2 lb sliced mozzerella
1/2 lb sliced pepperjack cheese
1 Medium tomato, sliced
1 Medium cucumber, sliced
1 loaf Italian or Portuguese loaf

Slice bread lengthwise, spread half of the Olive Cart Muffuletta on bread. Layer on sliced mozzerella, sliced pepperjack, sliced tomatoes and sliced cucumbers. Spread remaining Olive Cart Muffuletta over cucumbers. Wrap tightly in plastic wrap and weigh down with a heavy pot filled with canned goods for at least 1 hour. To serve, remove from plastic wrap and cut into 8 wedges.

Posted by in Recipes on Sep 12, 2012 .

1/2 Cup Olive Cart Muffuletta or Olive Cart Hot Muffuletta
1 loaf Italian or Portuguese Loaf in half crosswise
1/2 lb sliced mozzarella
1/2 lb sliced roast beef
1/2 lb provolone cheese

Spread bottom of cut side of bread with half of the Olive Cart Muffuletta. Layer on sliced mozzarella, sliced roast beef, and sliced provolone cheese. Spread remaining Olive Cart Muffuletta over provolone and tip with other half of the bread. Wrap tightly in plastic wrap and weigh down with a heavy pot filled with canned goods for at least 1 hour. To serve, remove plastic wrap and cut into 8 wedges

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