Recipes

1 C Boiling Water

1 C All Bran Buds Cereal

1 C Raw Honey

½ C Olive Cart Blood Orange Avocado Oil (Or oil of your choice.)

1 C Packed Dark Brown Sugar

2 1/12 C Flour

2 ½ tsp Salt

2 Large eggs

2 cups buttermilk

2 C All Bran Buds Cereal

1. In small boil pour boiling water and raw honey over All Bran Cereal. Cool for about 45 minutes.
2. While cereal cools, blend flour, baking soda, and salt in large mixing bowl. Set aside.
3. Stir Olive Cart Blood Orange Avocado Oil into wet cereal mixture.
4. Whisk eggs, buttermilk, and dark brown sugar together.  Combine with flour...

8 oz cream cheese, room temperature

So simple to make yet so incredibly delicious, this method of preparing asparagus will fool anyone into eating their vegetables.

1 Bunch of fresh asparagus
3 TBSP Olive Cart Slow Roasted Garlic Oil
Salt and Pepper to taste
1/4 cup Olive Cart Green Olive Asiago Parmesan Tapenade
Juice of medium lemon or 2 tsp lemon juice

Preheat oven to 400 degrees.  Line a large baking sheet with aluminum foil.  Trim stalk ends of asparagus roughly 1" from bottom.  Place asaparagus parallel on baking sheet, drizzle with 2 TBSP of garlic olive oil and season with season salt and pepper to taste.  Toss lightly on sheet to coat asparagus...

There are certain smells that we associate with warmth and comfort. The smells of this squash roasting in your oven exude those emotions with sage, nutmeg, herbs and honey.  It’s a perfect side dish for any cool evening.

2 acorn squash (small to medium size)
3 TBSP Olive Cart Herb Garden olive oil
1/2 tsp grated nutmeg
3 TBSP honey
8 sage leaves, chopped
Salt and freshly ground pepper to taste
3 TBSP Olive Cart Creme Brûlée white balsamic vinegar

Preheat oven to 375 degrees Fahrenheit. Cut each squash in half lengthwise, remove seeds with a spoon and quarter each half (8 slices total per squash).  In an extra...