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Posted by in Recipes on Sep 11, 2012 .

4-5 garlic cloves, chopped
1/2 tsp dried crushed red pepper
2 Tbsp Olive Cart South Haven 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 Chilean 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...

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

Sauce
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...

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