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Posted by in Recipes on Sep 11, 2012 .

1 large head of cauliflower
3-4 cups of water
3 cloves of peeled garlic
1/4 cup chopped onions
2 Tablespoon South Haven Blend Olive Oil
1/2 cup vegan parmesan cheese

Cut into pieces and wash cauliflower. In a large sotckpot cook cauliflower for about 30 minutes in water with garlic. Saute onions in olive oil until translucent. Add cooked onions to cauliflower. Cauliflower is ready when all the begetables are tender. Drain liquid and puree in a blender or food processor. Add small amounts of liquid until creamy. Toss with our favorite pasta and sprinkle with vegan parmesan cheese.

For a fun change substitute Olive Cart...

Posted by in Recipes on Sep 11, 2012 .

1/4 Cup Olive Cart Chilean Olive Oil
7 cloves garlic chopped
1 can (28oz) crushed tomatoes
15 leaves of fresh basil chopped

On medium heat, cook the garlic in the olive oil. do not let it turn brown. If it does burn discard both oil and garlic and start over. Add the chopped tomates and basil. Simmer for 45 minutes. Season with salt and pepper to taste.

Additional variations:

Artichoke Marinara: Add 1 can chopped artichokes packed in water
Roasted Red Pepper Marinara: Add 1 roasted, pureed red pepper
Black Olive and Garlic : add chopped black olives or olive paste to taste.

1lb Fresh Rainbow Trout Fillet
1 Cup finely chopped pecans
1 stick unsalted butter, divided
salt & pepper
2 Tbsp Olive Cart Organic Olive Oil

1/2 stick butter
1/4 Cup Olive Cart Orange White Balsamic Vinegar
1/2 tsp dill

Wash trout and pad dry. Cut into 2-3 serving size pieces. Season with salt and pepper then coat flesh side of filets with pecans, pressing nuts into fish and set aside. Gently melt 1/2 stick of butter in a small sauce pan and add Olive Cart Orange White Balsamic Vinegar and dill. DO NOT BOIL SAUCE. just swirl it to blend and keep warm. Heat a non-stick skillet to Med-Hi heat and meld 2 Tbsp...

Posted by in Recipes on Sep 11, 2012 .

1 stick unsalted butter for pans
3/4 Cup unsweetened cocoa powder, Dutch preferably
1 1/2 Cups all purpose flour
1 1/2 Cups Sugar
1 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 Large eggs
3/4 Cup Buttermilk
3/4 Cup warm water
3 Tablespoons Olive Cart Toasted Walnut Oil
1 tsp pure vanilla extract

Preheat oven to 350 degrees. Butter two 8 inch round cake pans ( 2 inches deep), dust with cocoa powder. Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of a mixer. Beat on low speed until jsut combined. Raise speed to medium and add eggs, buttermilk, water, vanilla and Olive...

Posted by in Recipes on Sep 11, 2012 .

1 Bunch Kale, washed, torn, and spun dry
1/2 Cup dried cranberries
1/4 Cup toasted pine nuts

1-2 lemons juiced
1/2 tsp Salt
1 Tbsp Olive Cart Slow Roasted Garlic Oil

combine everything into a large Ziploc bag and mrinate overnight. Kale will turn a beautiful color from the lemon juice.

Posted by in Recipes on Sep 11, 2012 .

1 Cup Olive Cart Slow Roasted Garlic Olive Oil
1/2 Cup Olive Cart Parmesan Artichoke Blend Seasoning
2-10 oz packages oyster crackers

Combine all ingredients except crackers and mix well. Pour over oyster crackers and toss to coat evenly. Bake at 250 degrees F for 1 hour or until crisp, stirring frequently. Store in airtight container


Posted by in Recipes on Sep 11, 2012 .

1 Tablespoon Yeast
1 Tablespoon Sugar
1 1/2- 2 Cups water 105-115 degrees f
3 Tablesppons Olive Cart Butternut Squash Seed OIl
5 Cups unbleached bread flour
2 tsp Olive Cart South Haven Flake Sea Salt
1 Tablespoon chopped fresh sage
1 Tablespoon chopped fresh rosemary
4 Cloves garlic, minced
Cornmeal for coating bread pan


4 Tablespoons Olive Cart Butternut Squash Seed Oil
1 tsp chopped fresh sage
1 tsp chopped fresh rosemary

Hydrate yeast in 1/4 cup warm water with 1/2 tsp sugar for 10 minutes or until bubbly. Mix all remaining dry ingredients and herbs. Slowly add yeast tot water and oil,...

4 six ounce fillets of boneless skinless striped bass
1/2 cup + 2 Tablespoons Olive Cart Butternut Squash Seed Oil
3 Tablespoons Olive Cart South Haven 25 year Aged Balsamic
1 large garlic clove, minced
2 springs parsley, stemmed and chopped
10 capers, rinsed
1 Teaspoon Dijon mustard
salt and pepper to taste

In a small bowl whisk together parsley, Olive Cart South Haven 25 year Aged Balsamic, Dijon mustard, cpaers and 1/2 cup Olive Cart Butternut Squash Seed Oil. Season to taste with salt and pepper. Set sauce aside.

Rub the fillets with the 2 Tablespoons of Olive Cart Butternut Squash Seed oil and the minced...

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