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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 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 .

 

6 cups baby greens
¼ red onion, sliced thinly
¼ cup blue cheese, crumbled
¼ cup pecans, toasted
Vinaigrette:
¼ cup Olive Cart Tangerine Balsamic
¼ cup Dijon mustard
¾ t. pepper
½ cup Olive Cart Blood Orange oil
½ cup water
 
Vinaigrette: Whisk all ingredients until smooth, add water if needed. Combine greens, onions and desired amount of vinaigrette in a medium sized bowl. Arrange on serving platter and garnish with blue cheese and pecans. Serve immediately.

Posted by in Recipes on Aug 31, 2012 .

 

4 chicken halves
Salt and pepper
3 T. Olive Cart California olive oil
3 T. chopped onion
1 T. Olive Cart South Haven Blend Olive Oil
¼ cup white wine
1 cup Olive Cart Red Apple 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...

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
Vinaigrette:
¾ cup Olive Cart Australian olive oil
3 T. Olive Cart Peach Balsamic
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!

Posted by in Recipes on Aug 31, 2012 .

 

3 T. Olive Cart South Haven Blend olive oil
1 ¼ cups prepared salsa
1/3 c. Olive Cart Peach Balsamic
4 boneless pork chops
2 T. taco seasoning
 
Heat oil in a large skillet over medium heat. Mix salsa and vinegar in a small bowl. Coat each side of pork chops with 1 t. taco seasoning. Add chops to the pan; cook until deep brown and cooked through, about 6 minutes per side. Transfer pork chops to a dinner plate and keep warm. Add salsa mixture to the skillet, stir and simmer and 2-3 minutes to thicken. Spoon a portion of sauce over each chop and serve.

Posted by in Recipes on Aug 31, 2012 .

 

1 1/2 lb. asparagus, cut into ½" pieces 
½ c. Olive Cart raspberry balsamic vinegar
2-3 cups strawberries, sliced thick
½ red onion, sliced very thin
1 T. caramel topping or honey (plus more for drizzle as finish)
1 T. Olive Cart Chilean olive oil
Fresh grated nutmeg
Salt and pepper to taste
Garnish: Caramel topping to taste
1-2 T. sliced toasted almonds
 
Cook asparagus in well salted boiling water for 3-5 minutes. Rinse in cold water. Microwave onion in a 1/8 c. of water for 1 minute and rinse well in cold water and drain. Arrange asparagus on a platter. Arrange strawberries over...

Posted by in Recipes on Aug 31, 2012 .

 

12 oz. broccoli florets
2 t. lemon zest
1 T. Olive Cart Slow Roasted Garlic Olive Oil
3 T. Olive Cart Lakefront Lemon olive oil
Add broccoli, zest, garlic and lemon oil in a microwave safe bowl. Stir to coat completely. Cover bowl with plastic and microwave on high for 4-5 minutes. Sprinkle a little more oil over broccoli before serving with salt and pepper. Serve immediately.
 
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