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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...

Posted by in Recipes on Aug 31, 2012 .

 

3-4 lb. chuck roast
1 bottle red wine
Juice from 4 lemons
¼ c. fresh oregano
¾ c. Olive Cart Slow Roasted Garlic olive oil
¼ c. fresh parsley
½  c. Olive Cart Rosemary olive oil
Salt and pepper to taste
 
Marinate meat overnight in container. Remove meat from marinade. Grill to preference basting with reserved marinade.
 

Posted by in Recipes on Aug 31, 2012 .

 

2 boneless chicken breasts, cut into bite sized strips
¼ c. Olive Cart Slow Roasted  Garlic Olive Oil
½ t. black pepper
½ c. bread crumbs
1 T Olive Cart Jalapeno Olive Oil
 
Marinade chicken strips in garlic olive oil and pepper for 30 minutes. Drain off excess marinade. Preheat oven to 475. Mix bread crumbs with cayenne. Dip both sides of chicken strips in mixture. Arrange strips in one layer on a baking sheet. Bake for 15 minutes, turn and bake 5 more minutes. Serve warm and dip in honey mustard sauce.

Posted by in Recipes on Aug 31, 2012 .

 

2 c. flour
4 T. Olive Cart Slow Roasted Garlic olive oil
7/8 c. hot water
1 t. yeast
1 t. salt
2 T. sugar
 
Let above sit in bowl while prepping your ingredients for toppings, about 15 minutes. Spread crust out on pizza stone and continue with favorite sauce and toppings. Bake pizza at 450 degrees on lower rack about 18-20 minutes

Posted by in Recipes on Aug 31, 2012 .

 

4 cups broccoli florets
4 cups cauliflower florets
¼ c. Olive Cart garlic olive oil
1 T Olive Cart hot pepper olive oil
½ lb. sharp Cheddar cheese, coarsely shredded
¼ c. Olive Cart Black Greek olives
1/cup coarse plain dry bread crumbs
 
Preheat oven to 400 degrees. Butter a 2" deep 2 quart baking dish. Bring a large saucepan of salted water to a boil, add the broccoli and cauliflower and cook until crisp-tender, 3 minutes. Drain thoroughly. In a large skillet, heat 2 T. of the oil over moderate heat. Add red pepper. Turn off the heat and add broccoli and cauliflower and toss. Add half the...
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