Recipes

Switch to Alphabetical Recipe View

Posted by in Recipes on Aug 31, 2012 .

 

¼ cup Olive Cart Orchard Peach Balsamic
2 T. Honey
1 t. Soy Sauce
¼ t. Ginger
¼ cup Olive Cart Slow Roasted Garlic Olive Oil
6 large chicken thighs
 
Combine all ingredients, pour over chicken (shrimp or pork work well, too), and allow marinating for 4 - 12 hours. This marinade is great on the grill or as an oven roasted dish. We roasted the chicken in the oven at 350 degrees for 45 minutes.

Posted by in Recipes on Aug 31, 2012 .

2 T. Olive Cart Australian olive oil
2 chicken breasts, cut into bite sized pieces
1 red bell pepper, thinly sliced
2 cups snow peas
4 T. soy sauce
2 T. tomato juice
2 T. water
2 T. Olive Cart Tangerine balsamic
1 ½ t. cornstarch
2 large tangerines
3 cups bean sprouts

Heat oil in a wok. Saute chicken until almost cooked through. Add pepper and snow peas, stir fry until chicken is cooked through and veggies are tender. Mix together soy sauce, juice, water, balsamic and cornstarch. Then add to the pan and stir until thickened. Peel and cut tangerines into segments, add to pan with bean sprouts. Simmer until...

Posted by in Recipes on Aug 31, 2012 .

 

1 ½ cup Olive Cart South Haven 25 Year Aged Balsamic
1 T. soy sauce
1 cup Olive Cart California extra virgin oliveoil
1 tablespoon + 1 teaspoon brown sugar
½ cup finely minced sweet onion
Cracked black pepper
 
In a small bowl, whisk together the vinegar, oil brown sugar, onion and pepper. Pour over desired meat and marinate in the refrigerator for 1-4 hours, turning meat occasionally.

Posted by in Recipes on Aug 31, 2012 .

 

6 boneless, skinless chicken breast halves
1 ½ t. fresh rosemary
2 cloves garlic
½ t. freshly ground pepper
½ t. salt
1 T. Olive Cart  Blend extra virgin olive oil
1 T. Olive Cart Rosemary extra virgin olive oil
4-6 T. white wine
¼ c. Olive Cart South Haven 25 year aged Balsamic
 
Rinse chicken and pat dry. Combine rosemary, garlic, salt and pepper in a small bowl. Place chicken in a large bowl, drizzle with oil and rub with spice mixture. Cover and refrigerate overnight. Preheat oven to 450. Place chicken in sprayed heavy roasting pan, roast for 10 minutes. Turn chicken over and bake...

Posted by in Recipes on Aug 31, 2012 .

 

8 oz. cream cheese spread
½ c. Miracle whip dressing
½ c. sun dried tomatoes, chopped
2 T. finely chopped fresh chives
1 T Olive Cart Sundried Tomato Garlic Parmesan Olive Oil
1 T Olive Cart Garlic Olive Oil
1 t. fresh ground pepper
Mix all ingredients until well blended. Refrigerate until ready to serve. Serve with crackers and cut up vegetables.
 

Posted by in Recipes on Aug 31, 2012 .

4 chicken halves
Salt and pepper
3 T. Olive Cart California Arbequina olive oil
3 T. chopped onion
1 T. Olive Cart South Haven Blend Olive Oil
¼ cup white wine
1 cup Olive Cart Apple Orchards Balsamic
3 cups canned tomato
3 T. butter

 
Season the chicken with salt and pepper. Heat a large sauté pan until very hot. Add oil and when almost smoking, add the chicken and sauté until golden brown on all sides. Add the onion and garlic oil. Cook for 2 minutes. Transfer meat to a plate and keep warm. Deglaze pan with the wine and vinegar. Reduce by half. Add the tomato, butter and chicken. Reduce heat and simmer for...

Posted by in Recipes on Aug 31, 2012 .

 

1 large orange
2 T Olive Cart South Haven 25 Year Aged Balsamic Vinegar
1 T red wine Vinegar
1 T minced shallot
2 T Olive Cart Rosemary Olive Oil
1 t. light brown sugar
½ t. salt
¼ t. fresh ground black pepper
¾ C Olive Cart Blood Orange  extra virgin olive oil
 
Grate the zest off the orange into a small bowl.(You should end up with 2 tsp of zest) Using a serrated knife, cut away the rind and discard. Cut each section of the orange from between the membranes and place in the bowl. Squeeze the remaining membranes to release the juices, then discard. In a blender, process the orange...

Posted by in Recipes on Aug 31, 2012 .

 

½ head romaine lettuce, torn & cut into bite size pieces
3 pears, cut into bite size pieces
1 ½ cup dried cranberries
1 ½ cups feta cheese, crumbled
1 cup walnuts, chopped
½ cup Olive Cart Peach Balsamic (dark or white)
Vinaigrette:
¾ cup Olive Cart California Arbequina olive oil
3 T. Olive Cart Peach Balsamic (dark or white)
1 t. Dijon mustard
1 t. honey
1 t. garlic, minced
Salt and pepper
 
Layer lettuce, pears, cranberries, feta and walnuts. Repeat. Garnish - with a few thin slices of pears on top. Drizzle with the vinaigrette and enjoy!
Shopping Cart
Your shopping cart is empty!