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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.
 

Posted by in Recipes on Aug 31, 2012 .

 

1 lb. new potatoes, halved or quartered
3 T. Olive Cart Australian extra virgin olive oil
1 t. salt
¼ t. black pepper
1 lb. asparagus, trimmed
1 14.5 oz. can chicken broth
1 cup Olive Cart South Haven 25 Year Aged Balsamic
1 ½ lb. boneless skinless chicken breasts
 
Heat oven to 400. Place the potatoes in a roasting pan. Add oils, salt, pepper and toss. Roast for 30 minutes, shaking the pan once. Add the asparagus to the pan and toss. Roast until asparagus is tender, 12-15 min. Meanwhile in a saucepan, bring the broth and balsamic to a boil. Add the chicken and if necessary enough water to...

Posted by in Recipes on Aug 31, 2012 .

 

For added flavor, substitute one of our flavored oils instead.
3 large baking potatoes
¼ cup kosher salt
3 T. Olive Cart Organic olive oil, or more to taste
Extra kosher salt (for sprinkling)
 
Set the oven for 400 degrees. Cut the potatoes lengthwise into ¼" slices. Cut across the slices to make thin matchsticks. Fill a large bowl with ice-cold water and stir in the salt. Soak the potatoes, rinse and pat dry. Brush 2 rimmed baking sheets with olive oil. Spread the potatoes on the sheets and sprinkle with olive oil. With your hands, toss them so they're covered with oil. Sprinkle lightly with salt. Bake...

Posted by in Recipes on Aug 31, 2012 .

 

24 large white mushroom caps
¼ c. Olive Cart Organic olive oil
2 cans sliced or quartered artichoke hearts
1/8 c. Olive Cart Lemon olive oil
¼ c. Olive Cart Garlic olive oil
¼ t. nutmeg
Dried thyme
Handful grated Parmesan
Handful parsley leaves, finely chopped
1 tub shredded Asiago cheese, 8 oz.
 
Preheat oven to 400. Place mushrooms in a large plastic food storage bag. Drizzle in olive oil to coat. Marinade 5 minutes.. Scatter on cookie sheet. Roast 10 minutes, round side up. Season with salt and pepper and flip over. Toss drained artichokes with lemon oil, garlic oil, nutmeg,...

Posted by in Recipes on Aug 31, 2012 .

 

4 6 oz. skinless, boneless chicken breasts
¼ t. salt and pepper
3 T. flour
3 T. Olive Cart Lemon oil
½ cup chicken broth
2 T. capers
3 T. flat leaf parsley
 
Place chicken between 2 sheets of plastic wrap; pound to even thickness using a meat mallet. Sprinkle chicken with salt and pepper. Place flour in shallow dish and dredge chicken in flour. Pour oil in large skillet over medium heat. Add chicken to pan, cook 3 minutes. Turn chicken over. Add broth and capers reducing heat and simmer until thoroughly cooked and basting occasionally with sauce. Sprinkle with parsley. Remove chicken from pan;...

Posted by in Recipes on Aug 31, 2012 .

 

1 lb. red new potatoes
Salt and pepper
2 T. Olive Cart Slow Roasted Garlic Olive Oil
4 slices bacon, cut crosswise into ½" pieces
½ lb. green beans, trimmed and cut into 1 ½" lengths
1-2 T. Olive Cart Lakefront Lemon Olive Oil
 
In a large saucepan, cover potatoes with 2" salt water. Bring to a simmer and cook until tender. Drain. In a large skillet, heat oil, add potatoes and season with salt and pepper. Cook mashing potatoes slightly, until golden brown in spots, about 5 minutes. Transfer to dish and keep warm. Add bacon to skillet. Cook until brown. Add green beans and cook until beans are...
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