Olive~Me & Co. Balsamic-Glazed Steak Rolls

balsamic glazed steak rolls
Recipe adapted from https://www.tablespoon.com
 

INGREDIENTS:

  • 8 thin slices sirloin or flank steak (length and width according to personal preference)
  • Olive~Me & Co. House Blend Extra Virgin Olive Oil
  • Salt and freshly ground black pepper
  • Fresh rosemary, chopped
  • 1 red bell pepper, sliced into thin strips
  • 1 green bell pepper, sliced into thin strips
  • 1 medium zucchini, sliced into thin strips
  • 1 medium yellow onion, halved and then thinly sliced
  • A few white button or cremini mushrooms, cut into thin strips

FOR THE ROSEMARY BALSAMIC GLAZE:

  • 1 teaspoon Olive~Me & Co. House Blend Extra Virgin Olive Oil
  • 1 large clove garlic, minced
  • ¼ cup Olive~Me & Co. Cask 18 Traditional Balsamic Vinegar
  • 2 tablespoons Olive~Me & Co. Rosato Wine Vinegar
  • 2 teaspoons brown sugar
  • 2 sprigs fresh rosemary
  • ¼ cup beef  broth

DIRECTIONS:

  1. Rub each side of the steak slices with a little Olive~Me & Co. House Blend Extra Virgin Olive Oil. Sprinkle with salt, freshly ground black pepper and some chopped fresh rosemary.
  2. Heat one tablespoon of Olive~Me & Co. House Blend Extra Virgin Olive Oil in a skillet over medium-high heat and cook the vegetables until crisp-tender, seasoning with salt and pepper.
  3. Place a few of the vegetable strips vertically on one end of each steak cutlet so that once rolled up the end of the vegetables are sticking out of each end of the steak roll.
  4. Roll it up, and secure it with a toothpick. Repeat for each steak roll.
  5. For the rosemary balsamic glaze:
  6. Heat the Olive~Me & Co. House Blend Extra Virgin Olive Oil in a small saucepan over medium-high heat. Add the garlic and cook for one minute, until fragrant. Add Olive~Me & Co. Cask 18 Traditional Balsamic Vinegar, Olive~Me & Co. Rosato Wine Vinegar, brown sugar and the rosemary sprigs and bring to a rapid boil. Reduce the heat and simmer uncovered for 5 minutes. Add the broth, return to a boil, reduce the heat to low and simmer for another 15 minutes. Discard the rosemary sprigs.
  7. Prepare the grill and grill on each side for about 2 minutes or according to desired doneness. Do the same if cooking them in a skillet, frying over medium-high heat until done.
  8. Serve immediately drizzled with the rosemary balsamic glaze. Baked potatoes make a great accompaniment.

Seasonal recipes to shake things up!

Here are some recipes containing some seasonal fruits or vegetables to possibly give you some new ideas and shake things up a bit!

Olive-Me & Co Beets with Rhubarb Salad

Olive~Me & Co’s Baked Asparagus with Fig Balsamic

Olive~Me & Co’s Spring Vegetable Pasta with Lemon & Chive Sauce

Olive~Me & Co. Strawberries with Chocolate Jalapeno Balsamic

Olive~Me & Co.’s Strawberry Balsamic Salsa

Olive~Me & Co’s Almond Crusted Strawberry Balsamic Chicken Breasts

* if you have any favourite recipes using any of our products, please send them to us and we can post them one our website! (info@olivemeco.com)

Olive~Me & Co. Creamy Turkey Soup

creamy-turkey-soupServes 8

INGREDIENTS:

  • 2 cups diced cooked turkey
  • 1 yellow onion, chopped
  • 3 celery stalks, diced
  • 2 medium to large carrots, diced
  • 1 cup fresh sliced mushrooms
  • 1 teaspoon dried basil (1 TBS fresh)
  • 1 garlic clove (finely diced)
  • 2 teaspoons butter
  • 2 tablespoons Olive~Me & Co. Rosemary Olive Oil
  • 3 cups chicken broth (or homemade turkey broth)
  • 2 cups diced potatoes
  • 1 cup whole milk
  • Sour cream to garnish
  • Fresh parsley to garnish

DIRECTIONS:

  1. Sauté all vegetables (except the potatoes), basil, garlic and in the 2 tsp butter and 2 Tbsp Olive~Me & Co Rosemary Olive Oil until softened.
  2. Add potatoes, turkey and broth.
  3. Simmer about 15 minutes.
  4. Reduce the heat and add milk, salt and pepper to taste.
  5. Simmer about 20 minutes.
  6. Remove from heat and serve hot with a dab of sour cream and a sprinkle of parsley.

SUGGESTIONS: Top with a drizzle of Olive~Me & Co. Habanero Olive Oil or Olive~Me & Co. Thai Chili Olive Oil for a kick of heat, or even  Olive~Me & Co’s Roasted Garlic Olive Oil for a deeper garlic flavour!

 

DIY Artisan Pizza – Next-Level New Year’s party food!

diy-artisan-pizzaSimple and delicious!!

DIY Pizzas are a delicious way to bring together the family on a cooking project. If you are not making your own pizza dough, simply buy flatbread at the grocery store.

Decide on your favourite toppings, we love to incorporate Sutter Buttes Tapenades. Try the Sun-Dried Tomato & Olive, Fig & Olive, or Parmesan-Asiago as a base, add your ingredients and cover with fresh mozzarella.

Use Farmhouse Tapenade as an ingredient along with other gourmet toppings.

Bake to melt the cheese and serve!

Don’t forget Olive~Me & Co Oils and Vinegar to drizzle on top as a finishing touch.

Pizza Pairing Suggestions:

  • Fig & Olive Tapenade with Prosciutto and Arugula
  • Parmesan-Asiago Spread with Zucchini, Tomatoes and Garlic
  • Sun-Dried Tomato Tapenade with Salami, Italian Sausage, Cherry Tomatoes and Fresh Basil
  • Try Thai Chili Oil or our Traditional Cask 18 Balsamic to put the finishing touch on your homemade treat.

 

 

 

 

Preserve Herbs in Olive Oil

preserve-herbs

Preserving herbs in oil is a great way to have herbs ready immediately for winter stews, roasts, soups, and potato dishes. These dishes usually call for oil to start with so you can use a cube of frozen herbs and oil as the base of your dish. Take out a few cubes in the winter and cook onions and garlic in this herb-infused oil to start your dish. Let the taste of herbs spread through your whole dish. This method of preservation works best with the hardier herbs.

Directions:

  1. Choose firm, fresh herbs, ideally from the market or your own garden.
  2. You can chop them fine or leave them in larger sprigs and leaves. You can also freeze a combination of finely chopped and whole herbs such as rosemary, fennel stalk, sage, dill, lavender and oregano.
  3. Pack the wells of ice cube trays about 2/3 full of herbs.
  4. pour our Extra Virgin Olive Oil over the herbs (we recommend Arbequina EVOO). Try experimenting with infused oil; Thai Chili for herbs with a kick, Meyer Lemon for herbs to use in chicken noodle soup or Lavender oil over fresh rosemary for braised lamb.
  5. Cover lightly with plastic wrap and freeze overnight.
  6. Remove the frozen cubes and store in freezer containers or small bags.
  7. Don’t forget to label each container or bag with the type of herb (and oil) inside!

 

Olive~Me & Co’s Squash and Apple Soup with Maple Balsamic

squash-apple-maple-soup

Recipe adapted from https://www.ontario.ca/foodland            Image Source:  http://nutritionstripped.com

Ingredients:

  • 2 Ontario Onions, chopped
  • 1 tbsp (15 mL) butter
  • 1 large Ontario Butternut Squash, peeled and cubed (about 5 cups/1.25 L)
  • 2 Ontario Apples, peeled, cored and cubed
  • 2 cloves Ontario Garlic
  • 4 cups (1 L) sodium-reduced chicken or vegetable broth
  • 1 tsp (5 mL) chopped fresh Ontario Thyme Leaves
  • 1 tsp (5 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 2 tbsp (45 mL) Olive~Me & Co Maple Balsamic Vinegar
  • 1/2 tsp (2 mL) ground nutmeg
  • Pumpkin seeds (Pepitas) *see bottom for more ideas

Preparation:

  1. In a large pot, cook onions in butter over medium heat until softened, about 5 minutes. Add squash, apples, garlic, broth, 1 cup (250 mL) of water, thyme, salt and pepper; bring to boil. Reduce heat, cover and simmer for about 20 minutes or until squash is tender. Let cool slightly.
  2. In batches, purée soup in blender until smooth. Return to pot and stir in balsamic and nutmeg. Reheat soup until hot. Serve garnished with pumpkin seeds.

Ideas:

  • try toasting your sunflower seeds (pepitas)! Place pepitas in a bowl and coat with a little Olive~Me & Co’s Roasted Garlic Olive oil, Salt, and cayenne pepper. Spread a single layer on a baking sheet and place in a 300 degree oven for about 10 to 15 minutes, turning a few times.  Add on top of the soup while they’re still hot – or let them cool and snack on them later!
  • drizzle a little Olive~Me & Co Roasted Garlic Olive Oil or Habanero Olive Oil onto the top of each soup bowl before serving

 

Easy Back to School Recipes

back to school

Back to school!

We know things can get a little crazy this time of year, so here are some links to a few easy recipes and side dishes to help on those hectic evenings.

Olive~Me & Co’s “Cheesy” Roasted Broccoli

Olive~Me & Co’s Crispy Zucchini and Parmesan Spears

Olive~Me & Co’s Easy Garlic Broccoli Pasta

Olive~Me & Co’s Blood Orange/Cranberry Pear Chicken

Olive~Me & Co.’s Oven-Roasted Cauliflower with Roasted Garlic Olive Oil and Lemon Juice

Olive~Me & Co’s Baked Asparagus with Fig Balsamic

Olive~Me & Co’s Chicken With Honey Balsamic Glaze

 

 

Olive~Me & Co’s Spaghetti with Avocado Sauce

spaghetti with avocado sauce

You won’t believe there isn’t cream in this recipe once you taste it!

Below is the basic outline for the recipe, and below that is a list of ideas to change things up a bit. If you’re adventurous, try coming up with your own fun ideas!

Ingredients:

  • 450g (~15 oz) spaghetti
  • 2 avocados – halved, pitted, peeled
  • 1 garlic clove, smashed
  • 3 green onions, chopped
  • juice of one lemon (or 1/2 a lemon, if you’re not that into lemon!)
  • 1/4 cup Olive~Me & Co. House Blend Extra Virgin Olive Oil
  • 1/2 cup parsley, chopped (and a bit to garnish)
  • kosher salt and freshly ground black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil and cook the pasta according to package directions
  2. While the pasta is cooking, make your sauce: in a food processor, add avocado, garlic, green onion, lemon juice, parsley, salt & pepper. Pulse the mixture until it starts to blend well.
  3. Once your pasta is cooked, set aside about a 1/2 cup of pasta water. Then drain your pasta.  Add the reserved water into the avocado mixture and blend until smooth.
  4. Pour the sauce onto your pasta and toss to coat.  Garnish with parsley.

IDEAS:

  • try replacing the lemon with lime, and the parsley with cilantro
  • try topping each dish with a fried egg, over easy to over medium
  • add cayenne pepper into your sauce for a kick of heat
  • try sprinkling your servings with nutritional yeast flakes for a nutty/cheesy flavour
  • try different noodles. Shells, bowties, etc.
  • omit the garlic and use our Roasted Garlic Olive Oil instead of our House Blend Olive Oil

 

Olive~Me & Co’s “Cheesy” Roasted Broccoli

roasted broccoli with nutritional yeast

image source www.busygirlhealthyworld.com

 

Ingredients:

  • 6 cups of broccoli florets
  • Olive-Me & Co’s Extra Virgin Olive Oil (try roasted garlic, rosemary, shallot!)
  • ½ tsp kosher salt
  • 1/3 Cup nutritional yeast (plus more for garnish)
  • juice of 1 lemon
  • freshly ground black pepper, to taste

Directions:

  1. Preheat oven to 425
  2. Place broccoli into a large bowl. Drizzle in the olive oil and combine well. Add in the remaining ingredients and combine again.
  3. Bake in a single layer for 10-14 minutes, until tender.
  4. Sprinkle with remaining nutritional yeast when serving.

Olive~Me & Co’s White Truffle Mashed Potatoes

IMG_0054.JPG

Ingredients:

  • 4 medium yukon gold potatoes, peeled and quartered (about 3 lbs)
  • 1/2 Cup Olive~Me & Co’s White Truffle Olive Oil (plus more to drizzle)
  • 1/2 cup whole milk (plus more if needed)
  • 1.5 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • paprika to garnish (optional)

Directions:

  1. Add potato pieces to a large pot and cover and inch over with cold water. Salt the water and bring to a boil for 10 to 15 minutes until potatoes are fork tender.
  2. Drain, then return the potatoes to the pot and set over very low heat. Mash the potatoes for about 1-2 minutes. Remove from heat and continue mashing until mostly smooth.
  3. Add olive oil while mashing, then add milk, salt, and pepper until creamy. (slowly add in some milk to reach desired consistency, if needed).
  4. Serve immediately.

When serving, drizzle with olive oil and sprinkle with paprika, if desired.