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Our Gourmet Recipes
Pumpkin Orange Crunch Muffins
These two orange-colored fruits of pumpkin and orange marry beautifully together. By eliminating high-cholesterol vegetable oil and butter, both your heart and your tummy will be happy.
Dry ingredients mixture:
1 ¾ cup all-purpose flour
1 tsp baking soda
2 tsps ground cinnamon
½ tsp nutmeg
1/8 tsp ground cloves
1/4 tsp allspice
½ tsp salt
Wet ingredients mixture:
½ cup Olive Cart blood orange olive oil
½ cup granulated sugar
½ cup packed light or dark brown sugar
1 ½ cups pumpkin puree
2 large eggs, room temperature
¼ cup milk, room temperature
Crunch topping:
¾ cup all-purpose flour
¼ cup granulated sugar
¼ cup packed light or dark brown sugar
½ tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1/8 tsp allspice
4 TBSP Olive Cart butter oil
Icing:
1 ½ cups powdered sugar
1 TBSP Olive Cart maple balsamic
3 TBSP milk
Directions:
Preheat oven to 425 degrees. Spray 15 muffin cups with non-stick cooking spray or line using cupcake liners. (Depending on the size of your muffin tins this recipe generally makes 15 muffins.)
Mix dry ingredients together in a large mixing bowl. Mix wet ingredients in a medium mixing bowl. Make an indentation in the dry ingredients to pour wet ingredients into it and stir together without over-mixing. Fill each muffin tin approximately ¾ full.
To make the crumb topping, combine dry ingredients together with a whisk before adding the butter oil and whisking further until crumbs form. Don’t over mix it though. Distribute crumbs evenly over all muffins and lightly press into dough.
Bake muffins for 5 minutes at 425. Without opening oven door, turn heat down to 350 degrees and bake an additional 16 to 17 minutes. Remove from oven and allow to cool for 10 minutes before removing from muffin tin. Place on a wire rack while preparing the icing.
Whisk together all icing ingredients until smooth. Drizzle over warm muffins before allowing them to cool completely. Cover tightly and store at room temperature for one to two days or in the refrigerator up to a week.
Notes:
If you do not have nutmeg, cloves and allspice, you can use 1 tsp of pumpkin pie spice instead. Just be sure to add the cinnamon listed as well. Likewise, you can use ½ tsp pumpkin pie spice instead of the nutmeg, cloves and allspice in the crumb topping.
Any type of milk will work in this recipe.
Cod en Papillote
Don’t let the name of this dish scare you from making it as it is actually quite easy, takes very little prep time, is healthy and absolutely delicious.
2 large cod fillets
2 medium zucchini, sliced into approx. ½ slices
½ small red onion, thinly sliced and cut into half moons
1 lemon
3 TBSP Olive Cart Lemon Herb Oil
2 tsp Olive Cart Great Lakes Blend seasoning
Preheat oven to 400 degrees.
Cover a large baking sheet with aluminum foil, overlapping on all sides. Cover foil with a large sheet of parchment paper. Spread 1 TBSP of oil in center. Arrange zucchini slices in a size that is larger than the two fillets. It should be roughly two overlapping layers of zucchini slices. Drizzle one TBSP of oil on top and sprinkle with 1 tsp of Great Lakes Blend.
Place cod fillets on top. Grate lemon peel to yield approx 1 tsp of zest. Slice lemon in two and squeeze over cod so that the fillets are covered in lemon juice (roughly 2 TBSP lemon juice), sprinkle lemon zest on top. Arrange red onion slices primarily around the fillets with a few on top of each fillet. Drizzle 1 TBSP oil on top of all and sprinkle with 1 tsp Great Lakes Blend.
Fold parchment paper similarly to wrapping a gift package. Holding it in place, bring aluminum foil up, folding and sealing package. Enclose the packet so that the fish and veggies can steam. Place plan in 400 degree oven and bake for 16-18
minutes, depending on thickness of the fillets. Remove from oven, open packet and serve.
Sweet & Spicy Sausage Rolls
These yummy sweet & spicy appetizers look quite impressive and taste amazing. But don’t let that fool you as they are actually quick and easy to make.
Ingredients:
8 ounces Crescent Dough Sheet
12 ounces smoked sausage links
2 tablespoons Olive Cart Cranberry Jalapeno jelly; plus 2 tablespoon for dip
3 tablespoons Olive Cart Raspberry Wasabi mustard; plus 1/4 cup for dip
1 tablespoon Olive Cart Michigan Maple oil
Directions:
Preheat oven to 375°F
Lay out the Crescent Dough Sheet flat and apply a thin coat of Raspberry Wasabi mustard. Cut the sheet in half lengthwise and then cut each half into ¾” strips. Cut the sausage links into 1” pieces. Roll each sausage piece with one strip of dough along the edge. Place each roll on cookie sheet pan. Place a small dollop of Cranberry Jalapeno jelly and the Raspberry Wasabi mustard on the top of each sausage roll.
Bake at 375°F, 12-15 minutes.
For the dip, mix together 1/4 cup mustard, 2 tablespoons jelly and 1 tablespoon maple oil.
Maple Apple Crumble
Not only does this crumble fill your home with incredible smells, it makes your tummy happy as well. Just don’t tell your family that is healthy as our crumble features maple olive oil instead of high-cholesterol butter or vegetable oil.
Maple Crumble Topping:
1 ¼ cups all-purpose flour
⅔ cup granulated sugar
1 tsp salt
1 ¼ tsp baking powder
7 Tbsp Olive Cart Maple Olive Oil
Apple Filling:
1 ½ lbs peeled and diced apples
¼ cup granulated sugar
¼ cup Olive Cart Vanilla Chai Tea Jelly
pinch of salt
3 tsp corn starch
Preheat the oven to 350°F. Lightly grease an 8x8 pan.
To make the crumble, combine the flour, sugar, salt and baking powder together in a medium mixing bowl. Stir in the maple oil. Place in freezer while preparing apple filling.
To make the filling, place peeled and diced apples in a large bowl. Add sugar, vanilla chai tea jelly, corn starch, and salt. Toss or stir until mixture is evenly distributed among the apples.
Spread apple mixture in the baking pan. Evenly distribute crumble toping, using your fingers to un-clump the crumble.
Bake for 35 minutes.
After removing from oven, drizzle with Olive Cart Apple Orchards Balsamic. Serve over ice cream or enjoy alone.
8-10 Servings
Smoky Maple Bacon Chicken Croissant
Why serve your family the same ol’ boring sandwiches when you can really impress them with a yummy croissant sandwich that they will think you ordered from a restaurant.
Ingredients:
4 Large Butter Croissants
4 Slices Bacon, diced
2 Large Chicken Breasts, halved
Gouda Cheese, sliced
Olive Cart Maple Olive Oil
Olive Cart Smokehouse Balsamic
1 Small onion, diced
Olive Cart Roasted Garlic Jam
Directions:
Marinate chicken breast halves in a plastic seal bag using 1/3 cup Maple oil and 1/3 cup Smokehouse balsamic. Let sit as long as possible, preferably over night. Cook chicken on 400 until done, roughly 15 to 20 minutes, depending on thickness. While chicken is baking, sauté bacon and onions in 1 TBSP Maple oil. Once cooked, reserve drippings by draining with a spoon, add bacon and onions to a bowl with 3 TBSP Garlic jam.
When chicken breasts have completed baking, remove from oven and let rest for 5 minutes, topping with cheese so it melts on each breast while still warm. Slice croissant in half, lightly dab remaining bacon drippings on cut sides and toast until golden. Assemble the sandwich by placing chicken on the bottom half of the croissant, then the caramelized bacon onion jam, following with the top half of the croissant. Enjoy!
No Bake Pumpkin Cheesecake
We absolutely adore this recipe as it is so easy to make with little clean up and tastes like everything we love about fall all wrapped up in one dessert
Ingredients:
Crust-
1 bag of ginger snaps, crushed
2 Tbsp of sugar
1 stick of butter
Filling-
1 ¼ cups of heavy whipping cream
2 (8oz) blocks of cream cheese
1 jar of Olive Cart Pumpkin Jam
1 cup of powder sugar
1 tsp of Olive Cart Michigan Maple Balsamic
1 tsp cinnamon
Olive Cart Apple Rose Balsamic Glaze
Directions:
To Make Crust---
In medium bowl combine crushed ginger snaps, sugar, and melted butter until mixture resembles wet sand. Pour mixture into 8x8 inch pan and pat flat into a even layer.
To Make Filling---
Blend heavy whipping cream to stiff peaks, set aside.
Beat cream cheese until light and fluffy. Add Olive Cart Pumpkin Jam, powder sugar, Olive Cart Michigan Maple Balsamic & cinnamon until mixed well. Add whip cream and fold until combined.
Pour batter on top of the crust and spread evenly. Refrigerate at least 4 hours until set. Remove from refrigerator and drizzle with Olive Cart Apple Rose Balsamic Glaze prior to cutting into bars.
Truffle, Rosemary & Garlic Party Nuts
So easy to make and oh so delicious. You can make them for holiday gifts or for your family to enjoy.
Ingredients:
2 Cups Mixed Nuts
2 TBSP Olive Cart White Truffle Oil
2 TBSP Olive Cart Rosemary Garlic Explosion
Directions:
Combine all in a large Ziploc bag, squeeze out excess air and seal. “Mix” together in the bag by shaking the bag back and forth until all are well coated. Allow them to sit for 15 minutes then bake on a parchment-lined baking sheet at 350 degrees for 10 minutes. Cool completely on the sheet before transferring to a sealed container.
Szechuan Chicken & Vegetables
If you’re in need of a break in your kitchen routine dishes, try out Szechuan chicken. It’s not only healthy, it’s amazingly delicious as well.
Ingredients:
1 lb chicken breast, cut into ½” pieces
¼ cup + 1 Tbsp cornstarch
¼ tsp black pepper
2 tsp Olive Cart Roasted Garlic seasoning
½ cup soy sauce
2 Tbsp vinegar
8 Tbsp Olive Cart Garlic Chili olive oil
3 tsp Olive Cart Toasted Sesame oil
8 oz sliced mushrooms
1 can water chestnuts, drained
1 cup thawed frozen cut green beans
1 pkg Olive Cart Garlic Angel Hair pasta
Directions:
Cook Angel Hair pasta according to directions. Drain thoroughly.
Heat a large skillet to medium-high heat, add 2 T garlic chili oil and 1 tsp sesame oil. Pan fry angel hair pasta in small batches. Set aside.
Place ¼ cup cornstarch and black pepper in Ziploc bag, mix. Add chicken, thoroughly coating. Shake off extra cornstarch. Fry chicken in 2 Tbsp garlic chili oil until golden brown, about 7 min. Drain on paper towel and set aside.
Place 2 Tbsp garlic chili oil in skillet, heat oil, then add 1 tsp roasted garlic, mushrooms, green beans and water chestnuts. Cook about 5 minutes at Med-High heat.
Using a small sauce pan, whisk soy sauce, vinegar, 2 Tbsp garlic chili oil, 2 tsp sesame oil, 1 tsp roasted garlic. Whisk in 1 Tbsp cornstarch. Simmer until thickened, about 5 minutes.
Combine chicken, vegetables, and sauce together. Toss until coated. Serve over noodles.
Savory Stromboli
Ingredients:
Pizza Crust
Mozzarella Cheese
Pepperoni
Hard Salami
Breakfast sausage (spicy or regular)
Olive Cart Spicy Muffuletta
Olive Cart Pizza Spice
Olive Cart Tuscan Herb Olive Oil
Olive Cart Pink Peppercorn Pasta Sauce
Directions:
1. The Pizza Crust - There are a couple of ways to do this. Olive Cart offers a wonderful Pizza Crust kit (instructions are on the package) however you will have to wait for it to rise before cooking, so if you have the time, making it from scratch is always preferred. If you are making this quickly after work/school etc, you can get a premade pizza crust at most grocery stores.
2. Spread your crust out in a greased pan and brush with Tuscan Herb olive oil.
3. Place a layer of pepperoni down the center about 3 to 4 inches wide and leave around 2-3 inches at each end uncovered.
4. Place a layer of hard salami on top of the pepperoni.
5. Now brown about 1/2 cup of the sausage and place it over the salami once cooked.
6. Place a fair amount of the Muffuletta (drained) on top and cover with shredded Mozzarella cheese.
7. Sprinkle with Olive Cart Pizza Spice.
8. Now it's time to fold it up. Take the two ends and fold them across the filling as much as you can sit (should be about 2 inches). Then fold the long sides over the top so that the whole thing resembles a giant burrito. The dough should be sticky enough to hold it.
9. Optional - If you want to make it a little prettier, brush the top with an egg wash and sprinkle some sea salt. This will help it brown as it cooks.
10. Pre heat your oven to 400 and bake it on the middle rack for 20-30 minutes (depending on your oven) until crust is cooked.
When serving, warm your favorite sauce ( I used our Olive Cart Pink Peppercorn sauce ) and use as a dipping sauce for your slice.
Summer Fruits & Goat Cheese Salad
Light and refreshing, this salad is a perfect way to incorporate many of the wonderful summer fruits that are available at farmer’s markets this time of year. The tangy goat cheese pairs beautifully with the sweet fruits.
Ingredients:
6 cups baby spring mix
1 thinly sliced fresh peach
¾ cup sliced fresh strawberries
¾ cup blueberries
4 oz. Goat cheese log, crumbled
¾ cup Honey Roasted Walnuts
3 TBSP Olive Cart Pear White Balsamic*
2 TBSP Olive Cart Basil Leaf Olive Oil
Directions:
Mix together balsamic and olive oil with a whisk or shaker bottle. Drizzle 4 TBSP of the dressing over spring mix and toss to coat all leaves. Arrange spring mix on a platter and top with remaining ingredients. Drizzle remaining 1 TBSP of the
dressing over all and serve.
*If you wish, you may substitute our peach white or strawberry white balsamic.
Blonde Pizza
Preheat oven to 450 degrees
Ingredients:
4 Tbsp Olive Cart Parmesan Garlic Rosemary Evo
3 Tbsp Olive Cart Artichoke Parmesan Tapenade
4 oz shredded chicken
1/2 cup shredded mozzarella
1/2 cup spinach, steamed and squeezed of excess water
3 small sweet peppers, sliced
Shaved parmesan
1 Tbsp Olive Cart Garlic Cheese Bread Dip
Pizza dough
Directions:
Prepare oven according to dough's directions. Spread 1 Tbsp Parmesan Garlic Rosemary oil on pan, spread dough to desired size. Mix remaining oil and Artichoke Tapenade. Spread on dough. Top with chicken, spinach, mozzarella and peppers. Garnish with shaved parmesan and Garlic Cheese Bread Dip Seasoning. Bake according to directions, roughly 12 to 15 minutes.
Harissa Lime Baked Tuna Steaks
This is a quick and easy recipe for when you are stumped about what to serve for dinner.
Ingredients:
3 Tuna Steaks
2 tbsp Olive Cart Key Lime Avocado Oil
2 tbsp Olive Cart Harissa Spice
Salt to taste
Directions:
Combine oil with seasoning, coat steaks and allow to sit for an hour or two. Bake at 375° for 12 to 17 minutes or until internal temperature reaches anywhere between 125° and 145°. Enjoy!!
Leftovers? Turn them into an awesome tuna salad for sandwiches or lettuce wraps!
Summer Squash & Tomatoes Compote
A colorful and tasty way to utilize fresh summer squash. But with these squashes available year-round in local grocers, you can certainly make this tasty dish for your family any time.
Ingredients:
3 TBSP Olive Cart Slow Roasted Garlic olive oil
1 medium onion, chopped coarsely
2 medium size zucchini squash, sliced
2 medium size yellow squash, sliced
2 TBSP Olive Cart Roasted Garlic
1 15 ½ oz can whole tomatoes with sauce
4 tsp Olive Cart Pizza Seasoning
1 TBSP Stevia sweetener or sugar.
Directions:
Heat slow roasted garlic olive oil in a large skillet or electric skillet on medium high heat. Add onion and sauté until it becomes translucent. Add both squashes and continue to sauté until squash is tender (about 5-7 minutes).
Add roasted garlic, tomatoes with sauce, Pizza seasoning and sweetener. Break up whole tomatoes with the back of a large wooden spoon. Continue to cook for 10 minutes, stirring frequently. Reduce heat to a simmer and allow flavors to meld for 10 minutes.
Caramelized Onion Glazed Salmon Filets w/ Lemon Pepper Linguine
A delicious and healthy salmon filet recipe that is sure to please your family's palate.
Ingredients:
3 salmon fillets
1 pkg Olive Cart Lemon Pepper Linguine
1/2 Cup Olive Cart Caramelized Onion Mustard
1/4 Cup Juice from Olive Cart Sweet & Spicy Garlic Cloves
4 Tbs Olive Cart Toasted Garlic Avocado Oil
Directions:
Mix Caramelized Onion mustard with Sweet and Spicy Juice, let sit over night in refrigerator.
Preheat oven to 450, Drizzle 4 Tbs Toasted Garlic Avocado oil on aluminum foil covered cookie sheet. Place salmon fillets on sheet and turn several times to coat all sides of salmon well. Pour approximately half of the mustard mixture on salmon filets. Allow to sit for at least 5-10 minutes to marinade Salmon fillets. Place in preheated oven and bake 8-10 min.
While salmon is baking, bring a large pot of water to a boil, toss in Lemon Pepper Linguine and continue to boil 8-12 min, drain.
To plate, lay each savory Salmon filet on a bed of linguine and drizzle remaining mustard mixture over top of salmon & enjoy!!
Healthy Carrot Cake w/ Pina Colada Frosting
By using our vanilla bean olive oil instead of unhealthy oils, this carrot cake is not only delicious but better for your health as well. The balsamic glaze adds a unique flavor to the frosting that really livens up this traditional recipe.
Ingredients:
Mix together thoroughly:
2 c flour
2 c brown sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 T pumpkin pie spice
Blend In:
4 cups shredded carrots
1 cup Olive Cart Vanilla Bean Olive Oil
4 eggs
Directions:
Beat for 2 minutes. Grease and flour 13 x 9 cake sheet pan, 2 round cake pans, or a Bundt pan. Bake at 325F for 50-60 minutes, until toothpick inserted comes out clean. When finished, let cool for 20 minutes before removing from pan(s). Frost and serve.
CREAM CHEESE FROSTING
1 stick butter
1 pkg (8 oz) cream cheese
1/4 tsp salt
3 T Olive Cart Pina Colada Rum Balsamic Glaze
2 c powdered sugar
Soften butter and cream cheese. Combine until well mixed and creamy. Add glaze and salt, mixing well. Gradually add sugar until completely mixed.
Savory Stromboli
Ingredients:
Pizza Crust
Mozzarella Cheese
Pepperoni
Hard Salami
Breakfast sausage (spicy or regular)
Olive Cart Spicy Muffuletta
Olive Cart Pizza Spice
Olive Cart Tuscan Herb Olive Oil
Olive Cart Pink Peppercorn Pasta Sauce
Directions:
1. The Pizza Crust - There are a couple of ways to do this. Olive Cart offers a wonderful Pizza Crust kit (instructions are on the package) however you will have to wait for it to rise before cooking, so if you have the time, making it from scratch is always preferred. If you are making this quickly after work/school etc, you can get a premade pizza crust at most grocery stores.
2. Spread your crust out in a greased pan and brush with Tuscan Herb olive oil.
3. Place a layer of pepperoni down the center about 3 to 4 inches wide and leave around 2-3 inches at each end uncovered.
4. Place a layer of hard salami on top of the pepperoni.
5. Now brown about 1/2 cup of the sausage and place it over the salami once cooked.
6. Place a fair amount of the Muffuletta (drained) on top and cover with shredded Mozzarella cheese.
7. Sprinkle with Olive Cart Pizza Spice.
8. Now it's time to fold it up. Take the two ends and fold them across the filling as much as you can sit (should be about 2 inches). Then fold the long sides over the top so that the whole thing resembles a giant burrito. The dough should be sticky enough to hold it.
9. Optional - If you want to make it a little prettier, brush the top with an egg wash and sprinkle some sea salt. This will help it brown as it cooks.
10. Pre heat your oven to 400 and bake it on the middle rack for 20-30 minutes (depending on your oven) until crust is cooked.
When serving, warm your favorite sauce ( I used our Olive Cart Pink Peppercorn sauce ) and use as a dipping sauce for your slice.
Focaccia Bread Topped w/ Whipped Ricotta & Blistered Tomatoes
Ingredients:
Olive Cart Focaccia Bread mix
10 oz Ricotta
2 oz Feta Cheese
1 tsp Olive Cart Sundried Tomato Basil seasoning
1 pint Cherry Tomatoes
2 Tblsp Olive Cart Basil Leaf Oil
Salt, Pepper & Garlic to taste
Olive Cart 25 Year Dark Balsamic
Directions:
1. Bake focaccia per box directions.
2. In a food processor, whip the ricotta, feta and Sundried Tomato Basil seasoning.
3. Set oven to 400 degrees. Mix the tomatoes with Basil Leaf oil, salt, pepper and garlic to taste. Bake for 20 minutes or until blistered.
4. Cut focaccia into serving size pieces, top with the whipped ricotta, blistered tomatoes and drizzle with balsamic.
Sushi on the Beach
This sushi bake is a fun twist on traditional sushi rolls. They have everything a sushi lover craves but
without the stress of making the perfect seaweed roll. Try them out for a quick and easy lunch or
dinner!
Ingredients:
Approx. 1 Cup of Pink Salmon (chopped)
Furikake Japanese Seasoning (to taste)
1-2 Seaweed wraps (Sushi Nori)
For Rice:
1-2 servings of White Rice
2-3 tsp Olive Cart Spicy Caribbean Chicken Rub
2 tbsp Olive Cart Sex on the Beach Balsamic Vinegar
Dash of salt (optional)
For Imitation Crab:
3 Leg style Imitation Crab (chopped/shredded)
2 Tbsp Kewpie Mayo (or Regular)
1 Tbsp Sriracha
Directions:
1. Cook rice according to the package instructions. 2. Once rice is cooked, pour Sex on the Beach Balsamic Vinegar and Spicy Caribbean Chicken Rub over hot rice, and fold it gently with a rice paddle to avoid mashing it. Then set it aside to cool.
3. Make the crab mixture. In a bowl, add the shredded imitation crab, Kewpie Mayo, and Sriracha. Mix all together until well combined.
Time to Assemble!
4. Spread the sushi rice onto a baking sheet. Then sprinkle the top with furikake. Next, spread the crab mixture and the chopped salmon over the rice.
5. Bake the sheet for about 10 minutes at 350 degrees in the oven.
6. Once baked, sprinkle more furikake. If you’re feeling spicy, mix the kewpie mayo with sriracha to make a spicy mayo to go on top also.
7. Serve by cutting the Sushi nori into squares and place some of the sushi bake on top. Garnish with
cucumber and carrots (optional). Enjoy!
DAKGANGJEONG - Sticky Korean Chicken
Ingredients:
• 2 lb chicken thighs, diced into bite size pieces
FOR CHICKEN COATING
• 1/2 cup flour
• 1/2 cup cornstarch
• 2 tsp onion powder
• 1/2 tsp salt
FOR CHICKEN SEASONING
• 2 tsp ginger paste
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 tbsp sweet rice wine (mirim)
• 1 egg white, beaten
• 1 tbsp oil
FOR DAKGANGJEONG SAUCE
• 6 tbsp chili sauce
• 2 tbsp Korean chili paste (gochujang)
• 1 tbsp ketchup
• 4 minced Olive Cart Sweet & Spicy Garlic cloves
• 6 tbsp Korean rice syrup, or dark corn syrup
• 1 tbsp sugar
• 2 tbsp Olive Cart Toasted Sesame Oil
• 1 tbsp rice vinegar
• 2 tbsp sweet rice wine (mirim)
You’ll also need a wire skimmer
Instructions:
1. For the coating - Combine all the ingredients. Set aside 2tbsp and the rest of the coating mix in a zip lock bag. Set aside.
2. Season The Chicken - Put chicken in large mixing bowl, add the 2 tbsp of chicken coating, ginger, salt, pepper, rice wine, egg white and oil. Mix well, with your hands works best.
3. Time to Fry! - Heat the oil to 340˚F.
4. Add chicken to the coating mixture bag and shake well. Coat evenly! Shake off the excess coating from the chicken.
5. Deep-fry in small batches, about 2 to 3 minutes (until lightly golden). During frying, sir with skimmer or tongs to keep chicken from sticking to each other. Shake chicken pieces as you remove from the oil to remove excess.
6. After first fry, do it again! (Until deep golden brown) About 2 minutes. Keep chicken on a wire rack or they will get soggy.
7. Making the Dakgangjeong Sauce - Combine chili sauce, Korean chili paste, ketchup, Korean rice syrup, sugar, OC Sweet & Spicy garlic cloves (minced!), OC Toasted Sesame oil, rice vinegar and rice wine in a skillet.
8. Bring sauce to a boil over medium-high heat until it’s a thick glaze. Stir constantly.
9. Add chicken and toss well!
10. (Optional) garnish with sesame seeds and green onion. Serve hot, over rice!
Strawberry Sangria Jam Cookies
Ingredients:
1 package of dry cookie mix
1 egg
1 stick of soft butter
1 Tbsp Strawberry White Balsamic
1/4 cup Strawberry Sangria Jam
Directions:
Pre-heat oven to 375*
1. Mix everything but the jam together
2. Make small round balls of dough
3. Bake for 10 minutes, then with a small measuring spoon make a small indent in each cookie.
4. Bake an additional 5-7 minutes (until golden brown)
5. Fill indents with Strawberry Sangria Jam
You can either flip one cookie over on top of the other or enjoy just the single cookie.
Spinach Fettuccine w/ Garlic Mushroom Chicken
Ingredients:
1 ½ tsp Minced Garlic
¼ c Olive Cart Garlic Mushroom Olive Oil
Olive Cart Porcini Mushroom Rub
2 Boneless Chicken Breasts
½ c Dry White Wine or Chicken Broth
12 oz package Olive Cart Spinach Fettuccine
4 oz Sliced Shitake Mushrooms
1/8 tsp Black Pepper
2 tsp Minced Parsley
Directions:
1. Coat chicken breasts liberally with Mushroom Rub; cut into bite-sized pieces. Set aside.
2. In non-stick skillet, warm ½ oil and stir in garlic; cook 2 minutes. Add mushrooms, sprinkling with ¼ tsp Mushroom Rub, cook 5 minutes.
3. Add wine/broth and chicken, stirring frequently. Cook about 15 minutes, until chicken is cooked fully through.
4. Meanwhile, in large pot of boiling water, cook pasta until al dente, about 11 minutes. Drain pasta. Add remaining oil to pot, warm, and return pasta to pot, toss gently to coat.
5. Stir parsley and black pepper into sauce. Plate pasta, spoon sauce over top, and serve!
Amazing Lemon Cake
Ingredients:
Olive Cart Lakeshore Lemon Olive Oil
Lemon Drop White Balsamic
Eggs
Yellow Cake Mix
Powdered Sugar
Directions:
Using boxed cake mix, substitute Lakeshore Lemon Olive oil for the vegetable oil. In the water called for in mix, blend 1 1/2 T Lemon White Balsamic. Make cake per directions.
Icing:
1/2 c powdered sugar
1 T water
1 T Lemon Drop white balsamic.
Blend together and ice cake when cooled
Juiciest Chicken Breast
Many of us have been taught to cook chicken at a lower temperature. If you really want to seal in the juices of chicken, try cooking it at a higher temperature. We love this recipe for absolutely wonderful baked chicken breast. Adding a touch of brown sugar to the coating gives the chicken a nice sweetness as well.
Ingredients:
4 chicken breasts
2 TBSP Olive Cart Lemon Avocado Oil
2 TBSP light or dark brown sugar
1 tsp Olive Cart Smoky Chicken seasoning
1 tsp dried oregano, thyme, or other herb of your choice
¼ tsp garlic powder
½ tsp salt
½ tsp pepper
Directions:
Preheat oven to 425 degrees. Line a tray with parchment paper or aluminum foil.
Flatten chicken breast to roughly ¾” thickness using a meat mallet or rolling pin. Blend together all other ingredients except olive oil.
Place olive oil on a flat plate or bowl. Dip chicken into oil and then seasoning, turn over and repeat on other side. Place chicken on lined baking tray. Bake approximately 18 to 20 minutes until golden brown in color and internal meat temperature is 165 degrees. Remove from oven and allow to sit for 3 minutes before serving.
Harvest Corn Pudding
We love this corn pudding made from our extremely popular bacon ‘n corn chowder mix. It’s a nice savory side dish but can also be served at brunch.
Ingredients:
1 package Olive Cart Bacon ‘n Corn Chowder mix
1 stick butter
5 cups fresh corn - off the cob - 6-8 ears
1/2 yellow onion, chopped finely
4 eggs
3 cups 1/2 & 1/2
3 cups water
1/2 cup cornmeal
1 cup ricotta
1 Tablespoon sugar
1 Tablespoon kosher salt
3/4 teaspoon fresh ground pepper
1 1/4 cups grated extra sharp cheddar
Directions:
Chowder mix- put bag ingredients in medium pot
Pour in 3 cups of water
Pour in 1 cup of 1/2 & 1/2
Bring to easy boil, stirring until combined
Take off heat and cover.
Melt butter in large skillet, sauté onion and corn over medium high for about 5 minutes. Take off heat and cool slightly.
Whisk eggs with 2 cups 1/2 & 1/2- whisk in cornmeal, ricotta, sugar, salt and pepper.
Pour into soup pot- stir- add corn mixture- stir- pour into buttered 9x13 casserole dish.
Stir in 1 cup grated cheddar. Top
‘pudding’ with remaining 1/4 cup cheddar.
Bake @ 375 for 40-45 minutes until golden brown and knife inserted comes out clean.
Mango Dragon Fruit Pops
Don’t let the few ingredients and steps to create these fruit pops fool you. They are out of this world good. Our extremely popular Mango Dragon fruit jam is amazing by itself, but when combined yogurt it makes a wonderful sauce, fruit topping, or these yummy frozen pops.
Ingredients:
1 c whole milk yogurt (or low fat)
1/2 c Olive Cart Mango Dragon Fruit Jam
Dash of honey (optional)
Directions:
Blend ingredients together in a bowl. Scoop into popsicle molds. Freeze for about four hours.particularly worthwhile or delicious.
Creamy Italian Pasta
Who doesn’t love alfredo sauce on their pasta? This version of creamy pasta is quick and easy, but also a much lighter version of the classic heavy alfredo version. You can easily change up the type of Olive Cart oil used in this recipe. Pair it with any of our wonderful pastas for a great meal or side dish.
Ingredients:
3 teaspoons Olive Cart Shallot Garlic Olive Oil
5–6 cloves Fresh Garlic minced
3 Tablespoons Butter
3 Cups Chicken Stock
1 pack Olive Cart Italian Blend Garlic and Basil Spaghetti.
1 Cup Freshly Grated Parmesan Cheese
3/4 Cup Half and Half (or Whole Milk)
1/2 teaspoon Sea Salt
1/4 teaspoon Pepper
1–2 Tablespoons Fresh Parsley, chopped fine
Instructions:
In a large saucepan, heat the olive oil and butter over medium heat. Add the garlic and stir for 1 minute. Season with salt and pepper. Add the chicken stock. Turn the heat up to high and let it come to a boil. Add the pasta and cook until tender.
Take the saucepan off the heat and add the parmesan cheese and stir until completely melted.
Add the half and half (or milk) and parsley.
Add more cream or milk if necessary.
Let stand for 5 minutes to continue thickening.
Zucchini Enchiladas
2 tbsp Olive Cart Tuscan Herb EVO
1 medium onion, chopped
2 cloves garlic, minced
1/2 cup frozen corn, no need to thaw
1/2 can black beans, drained/ rinsed
2-3 tsp Olive Cart Tex Mex Seasoning
2 tsp chili powder (optional)
2 tsp ground cumin
3 cups ground beef or shredded chicken
1/2 cup tomato salsa
1 cup red enchilada sauce, divided
1 cup shredded Mexican cheese, divided
3 medium zucchini's
Salt/ pepper to taste
1. Heat oil in a large skillet over medium heat. Add onion, garlic and cook for 3 to 4 minutes (or until soft).
2. Stir in corn, beans, Olive Cart Tex Mex seasoning, cumin and chili powder(optional). Then add the cooked ground beef or shredded chicken.
3. Remove skillet from heat and stir in salsa, 1/4 cup enchilada sauce, and 1/2 cup cheese. Season the mixture with salt and pepper to taste.
4. Preheat the oven to 375F. Line a sheet pan with parchment paper and set aside. If using aluminum foil, lightly spray with nonstick spray.
5. Trim the ends of zucchini and using a vegetable peeler peel zucchini into the ribbons. The first few are usually too skinny to use. You need a total of 42 zucchini ribbons.
6. On a cutting board layout three ribbons of zucchini slightly overlapping each other. Next add a generous amount of chicken/beef mixture and tightly roll up a zucchini. Transfer to sheet pan, seam down creating two rolls of seven in the middle of the sheet pan for a total of 14 rolls.
7. Spoon remaining enchilada sauce over zucchini enchiladas and top with remaining cheese.
8. Bake for 20-25 minutes or until cheese is melted and filling is hot . Before serving, let enchiladas rest for 5-10 minutes so the roles can absorb any moisture from the bottom of the pan.
9. Dig in and Enjoy!
Keonna
Chicken Taco Salad
A simple and delicious recipe for a flavorful and healthy taco salad that doesn't create a mess in the kitchen. This recipe is for one serving but you can easily adapt if for however many you are serving. We love it either as it appears here or served over a bed of mixed greens or rice.
1 Chicken Breast
1 Avocado
1 Large Tomato
Olive Cart South Haven Blend Oil
Olive Cart Tex Mex Seasoning
Olive Cart Lighthouse Lime Oil
Cube cut chicken breast and sautee in a medium high heat skillet in Olive Cart South Haven Blend oil until fully cooked (you may also use any of our wonderful regional EVO oils).
When chicken is cooked through, toss in Olive Cart Tex Mex seasoning to sprinkle over chicken to taste and toss cubed chicken in skillet.
Remove avocado from skin and pit. Dice up Avocado and chop tomato and toss them in mixing bowl.
Toss cooked cubed chicken into bowl with Avocado and Tomato.
Sprinkle in some salt to taste.
A light drizzle of Olive Cart Lighthouse Lime Oil and toss all contents together a couple of times to coat the like oil throughout.
Jessica
Turkey Bacon Wraps
A quick and easy lunch or snack to make with few ingredients that is very yummy. Our spicy tomato bacon chutney emparts tomato bacon depth so there is no need to chop tomatoes or fry bacon to create this wrap.
Ingredients:
Flour Tortilla
Turkey slices
Shredded Cheddar Cheese (optional)
Olive Cart Spicy Tomato Bacon Chutney
Olive Cart Tuscan Herb olive oil
Olive Cart Michigan herb blend
Directions:
Blend oil and herb blend together. (One part herb blend/two part oil) Place mixture in a skillet at low to medium heat. Fry tortilla in oil blend, flip the tortilla throughout the process to make sure it is cooked evenly. If you wish sprinkle with cheese at the end and wait for it to melt. Remove tortilla from the pan and add roughly a tablespoon of spicy tomato bacon chutney and the desired about of turkey slices (I use three thin slices). Enjoy!
Jenia
Maple Glazed Salmon Fillets
2 Salmon filets ( pink salmon is suggested )
4 Tbsp soy sauce
1 cup real maple syrup
2 Tbsp Garlic Paste
2 tsp Garlic Powder
2 tsp black pepper
Preheat oven to 400
Rinse salmon and dry with a paper towel
Combine Soy sauce, Maple Syrup, Garlic Paste, Garlic Powder and black pepper in a bowl with a whisk.
Place Salmon in a sealed plastic bag with your marinade mixture (squeeze out all the air ) and leave it in the fridge for about 30 minutes.
Place Salmon on foil with the edges folded up to form a bowl and place on a cookie sheet then pour the remaining marinade from the bag over the salmon.
Bake in middle of oven for 20 minutes or until flakey.
Sprinkle with parsley then add maple garnish.
Maple balsamic garnish.
You have 2 options depending on how industrious you are feeling:
Lightly glaze with Olive Cart Maple Balsamic before serving.
or
Balsamic Pearls
(Start these prior to baking salmon in the oven)
For this you will need the following
1/2 cup Olive Cart Maple Balsamic
1 cup Olive Cart Organic Olive Oil ( or a non infused oil of your choice )
2 tsp Agar Agar This is a gelatin alternative used in molecular gastronomy.
2 cups water.
Place olive oil in a clear glass bowl and chill it for 30 minutes in the freezer
Place balsamic and agar agar in a small sauce pan and boil over medium heat while gently stirring with a whisk.
Remove from heat and remove chilled bowl from freezer. Use a large dosing syringe or pipette to make drops of your balsamic mixture about 1 inch over the chilled oil as they drop into it they will form little pearls that will sink to the bottom. After you get twenty or so carefully fish them out with a spoon then place in a strainer over your oil to let them drain a little. Gently place them in your water and lightly stir to rinse the oil off.then carefully remove and strain them one last time then they are ready to garnish salmon. They can be kept up to 2 weeks in a jar in the fridge if you need to make them ahead of time.
You can use this for any flavor of balsamic.
Note: if you want to have some fun with balsamic pearls, you can use this same process to make pearls from sweeter balsamics like Lemon white or Huckleberry to garnish ice cream of cheesecake.
Mike
Sweet and Sour Chicken Stir Fry
This tasty dish does not take much time in the kitchen and is a hearty meal for two. You can easily double the recipe if your household is more than two (or if you are like us and want leftovers for the next day).
1 1/2 pounds Chicken breast, cubed
4 oz Sugar Snap Peas
2 medium Carrots, chopped
1 cup Peppers (equal parts red, green, and yellow bell), diced
1/2 onion, diced
2 tbsp Olive Cart Toasted Garlic Avocado Oil
Sauce
1/2 cup Olive Cart Sex on the Beach White Balsamic
1/4 cup Ketchup
1/4 cup water
1 1/2 tbsp Soy Sauce
1 1/2 tbsp Cornstarch
2 tbsp water
Using Avocado oil, sear chicken until lightly brown, set aside. Add vegetables to pan and cook until tender. While vegetables are cooking make a slurry using Cornstarch and 2 tbsp water, set aside. Combine the rest of the sauce ingredients in a pan, bring to slight boil. Remove from heat and add slurry. Beat vigorously with a whisk to ensure no lumps. Incorporate cooked chicken with vegetables, add sauce according to how much you like. Store remaining sauce for up to 2 weeks. Serve over bed of rice. Enjoy!
Shannon
Pumpkin Cheddar and Chorizo Soup
The creamy rich texture of this soup is hearty enough to be a meal while being very low in carbohydrates. Using our Baharat spice blend in soups is great because you don't have to buy a lot of individual spices.
1 Medium Onion, minced
3 TBSP Olive Cart Avocado Toasted Garlic Oil
15 ounce Pumpkin Puree
4 cups Chicken Broth
2 tsp Olive Cart Baharat Spice
1 lb Chorizo or other spicy sausage
9 ounces sharp cheddar cheese
Sautee minced onion in garlic avocado oil over medium heat in a frying pan until translucent. Set aside.Place pumpkin, chicken broth, Baharat spice and minced onion/oil mixture in a slow cooker and stir well.
Using the same fry pan, sautéed chorizo until browned. Add to slow cooker and stir.
Cook on low 4 hours or if you don't have a lot of time cook on high for 2 hours. Or if you prefer, you can also cook in a stock pot on the stove, allowing it to simmer for at least 20 minutes.
After cooking time is completed, stir in shredded cheese and allow to melt. Working in batches, transfer soup to a food processor or blender and process until smooth. If you prefer your soup to be a bit chunky like we do, process roughly 2/3 of it in this manner, stirring the puree soup back into it. You may need to heat it further after this process to warm it back up.
Laddle into bowls, top with a dolip of sour cream, sprinkle with additional shredded cheese and croutons. Enjoy!
Maple-Glazed Butternut Squash and Apple
Warm fall flavors combine in this superb recipe that is so easy to make and ohhh so delicious. It's a wonderful Thanksgiving side or anytime you're craving a hearty and seasonally delicious dish.
1 butternut squash, approx 2 lbs in size
2 medium apples (your choice but we use honey crisp)
1 cup coarsely chopped walnuts
1/4 cup Olive Cart Churned Butter Olive Oil
2 TBSP firmly packed light brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
3 TBSP Olive Cart MIchigan Maple Balsamic Vinegar
Peel squash, remove seeds and cut into cubes. Peel apples, core and cut into cubes. Toss all ingreedients except maple balsamic in a large (2 quart) baking dish. Bake covered in a 425 degree oven for 30 minutes. Remove cover and bake an additional 15 minutes or until squash is fork-tender. Remove from oven and drizzle with maple balsamic before serving.
Children of the Corn Fritters
1 Jar Olive Cart Midwest Corn Relish
3 cups Bisquick
1 cup milk
2 eggs
Beat eggs then combine with Bisquick and milk, and gently fold in corn relish. Now set that aside and begin heating your oil for frying while I like to use peanut oil for frying but this is a common allergen for a lot of people so you may want to use regular old vegetable oil for this step. put 3-4 inches of oil in a pan with high sides ( I use a soup pan for this ) and heat to 350-400 degrees. now go back and get your corn mixture when your oil is hot enough CAREFULLY spoon a little of your batter into the oil , each of these will be a fritter so size them accordingly for your taste the bottom will turn golden brown in less than a minute as soon as that happens flip them over with a fork and repeat on the uncooked side the whole thing should only take a minute or two to cook then use a skimmer to fish them out and let them dry on fresh paper towels.
Before I continue a couple of hints for frying, The more you cook the faster your oil will cool and the longer it will take to cook things so make sure to give it a minute or two now and then to recover as you are cooking don't rush. Also once you are done cooking if you let your oil return to room temperature it can be strained and recovered for further use in the future if you are so inclined.
Ok back to the food. Now growing up in the south the thing to do at this point would be to cover them in powdered sugar and start eating and you can certainly do that but we have other options at The Olive Cart. Our fritters are a little more savory than traditional ones so they like dipping sauces/drizzles many of our delicious balsamics work for this but my favorite thing to do is to take some of our 25 year aged raspberry balsamic and add just a little bit of our Olive Cart Raspberry Wasabi Mustard to the mix this makes a wonderful dipping sauce for a fun flavor addition.
Mike
Sourdough Artisian Crackers
Ingredients:
1 cup Sourdough Discard
2 1/2 Tbsp Olive Cart Slow Roasted Garlic Olive Oil
1/2 tsp Salt
2 tsp Olive Cart Michigan Herb Seasoning
* you can really use whatever flavor of oil and seasoning you want to change the flavor profile of the crackers.
Directions:
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicon baking mat.
In a bowl or right in a liquid measuring cup, add all of the ingredients.
Stir well, making sure all the ingredients are incorporated well.
Pour cracker batter onto baking sheet.
Smooth out the batter making sure it goes to all of the edges and is mostly even. If there are any thicker spots they will not get as crispy as the thin spots.
Place into the oven and bake for 40-50 minutes.
Once they have started to turn golden, take them out of the oven and allow them to cool for 10 minutes.
You can either break them after they are done baking or if you want more even square pieces you can pull them out of the oven after about 15 minutes, cut into squares using a knife or a pizza cutter, and place back into the oven to finish cooking for 25-35 more minutes.
Michelle
Gourmet Grilled Cheese
Why make boring grilled cheese when you can make out-of-this-world grilled cheese sandwiches? Once you have made this incredible gourmet version of an old classic, you won't want to make it any other way ever again.
Sliced bread of your choice (we prefer a hearty wheat)
Olive Cart Toasted Garlic Avocado Oil
Portabella mushroom caps, de-stemmed and sliced 1/4 inch thickness
Sliced Fontina Cheese
Sliced Gruyere Cheese
(the amount of all ingredients above depends on how many you wish to create)
Toast bread in a fry pan on medium high heat using the garlic avocado oil to coat the pan.
Remove bread from pan and fry mushroom caps in the same manner in the garlic avocado oil. Set aside.
Assemble Bread, sliced cheeses and mushrooms to form sandwiches.
Place back in pan and fry in additional garlic avocado oil, flip and continue to cook until cheese is melted.
Optional additions are endless, including bacon slices, olive slices, roasted peppers, etc. Serve with either a hearty bowl of tomato soup or chips.
Pear Ravioli
2 2/3 cups flour (plus some to dust surface later)
1/2 tsp salt
1tsp Olive Cart Olive South Haven Blend oil
4 eggs
1lb Perconio Cheese (grated finely)
3/4 cup Mascarpone
3 Tbsp Olive Cart Pear White Balsamic
4 Tbsp Butter
Black pepper to taste
Olive Cart 25 Year Dark Balsamic (for drizzling on top as a finish)
Whisk flour and salt together in bowl. With food processor mixing, add flour mixture, oil, eggs, and 1-3 Tbsp of water until dough is formed.
Flour a flat surface lightly and knead dough until at an elastic texture. Place dough in a large greased bowl, cover with plastic wrap and let sit at room temperature for 1 hour.
In the meantime, stir Perconio, Mascarpone, and Pear White Balsamic together in a bowl and chill until dough is ready.
After dough has rested, lightly flour flat surface and take dough in 1/3 sections at a time and knead it into a ball and roll out into a long strip that is at least 6 inches wide and 10 inches long. (Could be longer to fit more ravioli).
Place a tablespoon scoop of your cheese and pear white balsamic mixture in the upper half of the rolled out dough and be sure it's an area where you are left with at very least 1 inch all around for your edges.
Brush water over dough around your filling.
Fold bottom half of dough up over your rolls of filling and press around the filling to press out any air left inside.
Cut out a square with 1/2 inch of room between edge and pocket of filling.
Press edges with a fork to make sure it isn't going to open while boiling.
Repeat process with remainder of dough to make additional raviolis.
Boil water with salt and place ravioli into boiling water for 3-4 minutes until ravioli is Al Dente.Remove from pot with a large slotted spoon.
Melt 4 Tbsp of butter and 1 cup of water, salt, and black pepper to skillet.
Transfer ravioli to skillet and let cook for 2-3 minutes. Lightly toss ravioli in skillet.
Take ravioli out and place on plate topping with Alfredo sauce and drizzle Olive Cart 25 Year Dark Balsamic on top.
Jessica Lopez
Watermelon Salsa
Sweet and hot, it's not your traditional salsa but so good. Try it the traditional way on restaurant style thick tortilla chips or spoon it over grilled white fish or chicken breast for a nice finishing touch.
2 cups seeded, diced watermelon
3 TBSP chopped red onion
4 TBSP Olive Cart Candied Jalapenos, finely diced
1 TBSP juice from Candied Jalapeno jar
3 TBSP Olive Cart Garlic Cilantro White Balsamic
salt to taste
Combine all ingredients in a serving bowl. Cover and refrigerate for at least 1 hour to blend flavors.
Shannon Arndt
Lemon Harissa Chicken Stuffed Zucchini Boats
Looking for a different and interesting way to impress your family with boring old chicken breast? These zucchini boats are not only fun to the eye, they are a very delicious and healthy too.
4 Medium-sized Zucchini
3 Boneless Chicken Breast, cut into cubes
Shredded Cheddar Cheese (or your preference)
Parsley finely chopped for garnish
Chicken Marinade:
4 tbsp Olive Cart Harissa Olive Oil
1-2 tbsp minced garlic
2-3 tbsp freshly squeezed lemon juice
3 tbsp Olive Cart Rosemary Garlic Explosion seasoning
Salt/Pepper (to taste)
Combine Olive Cart Harissa olive oil, minced garlic, lemon juice, Olive Cart Rosemary Garlic Explosion seasoning, salt, and pepper in a ziplock bag. Seal and mix ingredients together. Add the cubed chicken to the bag. Refrigerate for at least 30 minutes, but for better results 3-6 hours.
Pour the chicken marinade into a medium-sized skillet and cook on medium heat until chicken reaches 165 degrees, about 8-10 minutes.
While chicken is cooking, preheat the oven to 350 degrees.
Prepare the zucchinis by slicing each in half lengthwise. Using a metal tablespoon, hollow out the center of each zucchini (extra zucchini shreds can be restuffed or used for other dishes)
Lightly oil a casserole dish and place the zucchinis in with the skin side down. Drizzle zucchini boats with any of our uninfused extra virgin olive oils. Stuff each zucchini with chicken mixture and top with shredded cheddar cheese.
Place the casserole dish into the oven and bake until zucchini is soft, about 15 minutes.
Top with parsley and Enjoy!
Keonna Bryant
Pear White Balsamic Cupcakes
Our pear white balsamic vinegar makes a nice addition to baked goods and by using white balsamic in baking it reduces the amount of added sugar to your diet.
Preheat oven to 350 degrees.
1/1/2 Cups Flour.
1 ½ tsp Baking Powder.
¼ tsp salt.
2 eggs.
1/3 Cup Sugar.
1/3 Cup Olive Cart Pear White Balsamic.
½ Cup diced bartlett pear.
1 ½ Sticks Butter.
2 tsp Vanilla extract.
½ Cup Milk.
This recipe will fill either 2 mini muffin pans or one regular cupcake pan.
Whisk Flour, Baking Powder and salt together in a medium bowl and set aside.
In a large mixing bowl beat eggs, balsamic and sugar till foamy while beating gradually mix in the butter ( melted ) and vanilla.
Slowly add half of flour mixture to egg mixture in the large bowl while mixing. Add the milk and mix in.
Add remaining Flour Mixture and finish mixing but do not overmix. Lightly fold in chopped pears.
Line muffin tin with paper liners then fill each about 3/4 full.
Bake on middle rack of oven for 18-20 minutes for large cupcakes or 10-12 for mini muffins.
Allow to cool for about ten minutes in the oven then remove and let them cool the rest of the way.
It's time for frosting !
Buttercream/Pear Frosting
½ Cup Butter ( Softened ).
1 ½ Tsp Vanilla Extract.
2 Cups Confectioners Sugar (sifted).
2 Tbsp Olive Cart Pear White Balsamic.
2 Tbsp Milk
Mix butter in a bowl till creamy.
Gradually add Confectioners Sugar.
Add Vanilla.
Add Olive Cart Pear White Balsamic.
Add milk and mix for 2-3 minutes.
Frost the cupcakes and enjoy!
Mike Colman
Candied Jalapeno Deviled Eggs
Our candied jalapenos are just the right balance of sweet and hot, making for a great addition to your delived eggs. Impress your friends with this fantastic variation on an old classic. Or make them for your family to devour.
4 boiled eggs
2 tsp mayonnaise
1 tsp Olive Cart Chive Olive oil
1 tsp dijon mustard
6-8 slices Olive Cart Candied Jalapenos
Salt and pepper to taste
Boil eggs and allow to cool. Peel eggs and slice in half, remove yolks and place in a small bowl. Mash yolks, mayo, mustard and chive olive oil. Chop candied jalapenos finely and add to mix. Salt and pepper to taste. Pipe yolk mixture into whites of the eggs and optionally decorate with paprika.Top each half with one more slice of the candied jalapenos if you like.
Caitlyn Grier
Banana Oatmeal Chocolate Chip Muffins
Don’t tell your family, but these muffins are actually quite healthy and make a hearty yet yummy grab-and-go breakfast. They freeze well too!
Ingredients:
1 ¼ cup old-fashioned oats
1 ¼ cup whole wheat flour
½ cup light brown sugar
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
2 large eggs
¼ cup Olive Cart butter olive oil
¼ cup milk
3 medium ripe bananas, mashed
¾ cup semi-sweet mini chocolate chips
Directions:
Preheat oven to 375 degrees and prepare 16 muffin tins with liners or a light cooking spray. Combine all dry ingredients in a large mixing bowl. Combine all wet ingredients in a small mixing bowl. Pour wet ingredients into the dry ingredients and mix well. Fold in ½ cup of the chocolate chips and
divide batter in prepared muffin tins. Top muffin batter evenly with the remaining ¼ cup of chocolate chips.
Bake for 17 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove from oven and allow muffins to rest for 10 minutes before removing and cooling completely on a wire rack.
Store in an airtight container.
Crockpot Shredded BBQ Beef Sandwiches
Sweet, smoky and tangy, these shredded beef sandwiches are the perfect comfort food for those cool nights or a summer potluck.
Ingredients:
2-3 Tbsp packed light brown sugar
2-1/2 tsp paprika
2 tsp garlic powder
1-1/2 tsp kosher salt
1 tsp black pepper
3-4 lb beef chuck roast
2 Tbsp Olive Cart Caramelized Onion Mustard
2/3 cup beef broth
1 tsp Olive Cart Smokehouse Balsamic
4 Tbsp butter (sliced)
1 Jar Olive Cart Michigan Sweet Cherry BBQ Balsamic
Directions:
Combine brown sugar, paprika, garlic powder, onion powder, salt and pepper in a small bowl and set aside. Add chuck roast to slow cooker, drizzle with the mustard and rub it into the meat.
Sprinkle with half the rub. Rub into the meat, flip the roast over and rub the remaining rub into the meat. Pour in beef broth and Smokehouse Balsamic, being careful to pour around the roast, not over it. Top with the butter slices, cover and cook on low for 8-10 hours.
Remove roast from slow cookier to a large cutting board and shred, discarding large fat pieces. Drain the cooking juices from the slow cooker and return the shredded beef to the slow cooker. Add 1 jar of the Michigan sweet Cherry Balsamic BBQ sauce, cover and cook on high for 30 minutes.
Serve on ciabatta rolls or buns and enjoy with your favorite side!
Pumpkin Cranberry Bread
Our take on this classic seasonal bread is a healthier version as we use our butter olive oil instead of a high-cholesterol oil.
Ingredients:
1/4 Cup + 1 Tbsp Olive Cart Butter Olive Oil
1 tsp Vanilla
1 tsp Allspice
1 tsp Cinnamon
1/2 tsp Salt
1 tsp Baking Soda
1 tsp Baking Powder
1/4 Cup Brown Sugar
2 Cups All Purpose Flour
1 Jar Olive Cart Pumpkin Jam (approx 1 cup)
2 Eggs, room temperature
1 Cup Dried Cranberries
1/2 Cup Chopped Walnuts, optional
Directions:
Whip Oil and Brown sugar until sugar is dissolved and combined well. Mix in all other ingredients and combine.
Place in a greased loaf pan and bake at 350 Degrees for approx 55-60 minutes or until top crust springs back when touched lightly with a spoon. Remove from oven and allow to cool in pan for 10 minutes. Run a table knife along the edges of the pan to release the loaf. Rest it on its side on a wire rack to allow it to cool completely.
Maple Fruit-schetta
Ingredients:
1 container of strawberries
8oz cream cheese, softened
1 loaf sliced French bread
1 pound of bacon, thick cut
½ cup Olive Cart Vanilla Chai Tea Jelly
1/4 cup plus 5 Tbsp Olive Cart maple balsamic
½ cup Packed Brown sugar
Olive Cart Maple olive oil
1 tsp granulated sugar
For the dredge:
3 eggs
Splash of milk
2 tsp cinnamon
1/2 tsp vanilla extract
Directions:
The day before serving:
Whisk maple balsamic and Vanilla Chai jelly until combined and refrigerate overnight. (To thicken)
In another bowl, combine the 4 tablespoons of maple balsamic with the softened cream cheese. Mix with a spatula until thoroughly combined. Cover and refrigerate overnight.
The next day:
Line a baking sheet with aluminum foil and place bacon strips on it. Coat both sides of the bacon with brown sugar and press into the bacon. Place pan into a cold oven and preheat to 345°. Bake until desired crispness (without burning the sugar). Once bacon has cooled enough to handle, dice into small pieces. Place in a bowl and set aside.
While the bacon is cooking, dice the strawberries into small pieces and place into a bowl with the granulated sugar and 1 tablespoon of maple balsamic. Lightly stir to incorporate.
Preheat a skillet on the stove top to medium heat. In a pan at least 2 inches deep (I use a pie pan) whisk together the eggs, milk, cinnamon and vanilla extract. Lightly toast each piece of French bread before dipping into the dredge mix. Once the pan is hot, add enough maple oil to coat the bottom of the pan. Quickly dredge each piece of French bread and place into skillet. Cook 2 to 3 minutes each side or until golden brown. Set aside on a wire rack.
Assembly:
Starting with the French toast slice, spread the Maple balsamic cream cheese on top. Then add a spoonful of the diced strawberries to the top. Drizzle over vanilla chai balsamic sauce and top with diced candied bacon.
Roasted Garlic Clove Pizza
There’s nothing quite like homemade pizza and with our ingredients, we’ve already done most of the work for you. Feel free to add your own toppings and have fun with it.
Ingredients:
1 Olive Cart pizza crust mix
¼ tsp Olive Cart pizza seasoning
1 cup Olive Cart Artichoke and Olive pasta sauce
¼ cup Olive Cart Sweet and Spicy Garlic Cloves
Olive Cart blend EVO oil
Fresh Mozzarella (sliced 1/4” thick)
Directions:
Mix OC pizza crust as directed. While waiting for dough to rise, heat oven to 425. Oil a large sheet pan with Olive Cart blend olive oil. Spread garlic cloves on sheet pan and roast for 15 minutes or until golden brown and soft. Remove cloves from pan and set aside.
Turn oven temperature down to 375.
Prepare pizza dough as directed. I spread it very thin. Put 1 cup of Olive Cart Artichoke and Olive pasta sauce on uncooked pizza crust. Spread to the edges of the crust. Spread roasted garlic on top of sauce. Top with fresh mozzarella slices. Sprinkle Olive Cart Pizza spice on top to your liking.
Bake in the oven at 375 for 16 minutes. Slice into 12 large slices.
Lemon Raspberry Squares
Our twist on the classic lemon squares adds a bit more flavor while maintaining the classic appeal of these satisfying treats.
Ingreients:
1 Cup Butter, Softened
1/2 Cup Powdered Sugar
2 Cups All Purpose Flour
1/2 tsp Salt
4 Large Eggs ( Room Temperature )
1 1/2 Cups Granulated Sugar
1/2 Cup Lemon Juice
1/2 tsp Olive Cart Lemon Drop White Balsamic
1 tsp Olive Cart Raspberry Balsamic
Extra Powdered Sugar for sifting on top
Directions:
Cream butter with a mixer then add the following: Powdered Sugar, Flour and ¼ tsp salt. Continue mixing until crumbly.
Line and 8x8 dish with Parchment paper and press crust mixture into the bottom and sides of the dish ( about halfway up the side of the dish.)
Bake at 350 degrees for 15 - 20 minutes or when the outside edges start begin to brown. Remove from oven.
While the crust is baking, prepare the filling. Whisk eggs and add the following one at a time: Sugar, Lemon Balsamic, Raspberry Balsamic, Lemon Juice and ¼ tsp salt. Pour filling over hot crust and place back in the oven. Bake for 22 – 25 minutes or until center is firm.
Remove from oven and allow to cool. When it is close to room temperature, place the pan in the refrigerator. When completely cool, sift liberally with powdered sugar. Remove bars from the pan by lifting the sides of the parchment paper and cut into 16 bars.