4 Ways to Enjoy Brussels Sprouts

raw brussels sprouts

 

 

 

 

 

 

 

 

 

 

 

Brussels sprouts – if you love them, here are some ways to keep it interesting. If you hate them, then these recipes might change your mind! In Ontario,  you can enjoy them locally grown, starting in September.

Brussels Sprouts N’ Cheese Dip

Ingredients:

  •  ½ cup Greek yogurt
  • 4 oz cream cheese
  • 1 cup mozzarella cheese, shredded (buy a block or ball and shred it yourself)
  • ¼ cup shredded parmesan cheese
  • ⅛ tsp cayenne pepper
  • 2 Tbsp Olive~Me & Co’s Extra Virgin Olive Oil (or try our shallot or roasted garlic)
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 3 cups shredded Brussels sprouts
  • ¼ tsp kosher salt
  • ¼ tsp freshly ground black pepper

 Directions:

  1. Preheat oven to 375 F.
  2. In a bowl, stir together yogurt, cream cheese, mozzarella, parmesan and cayenne pepper, set aside.
  3. Heat half of the olive oil in an oven-safe skillet (cast iron is great) over medium heat. Add shallot and garlic and cook for two minutes, stirring frequently. Add Brussels sprouts, salt, and pepper and cook for 4-5 minutes until wilted a bit. Remove from heat and let cool for a few minutes.
  4. Combine the Brussels sprouts and cheese mixtures.
  5. Gently clean out the skillet with a cloth and then transfer contents to the skillet and place in oven for 12-14 minutes (until sides are bubbling and top is lightly browned).
  6. After a few minutes of cooling, transfer to a serving dish. Fantastic with pita chips and/or veggies!
  • Note : you can substitute any of the dairy items with their low-fat versions if desired

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Sauteed Shredded Brussels Sprouts

Ingredients:

  • 1 lb Brussels sprouts
  • 2 Tbsp unsalted butter
  • 2 Tbsp Olive~Me & Co.’s Extra Virgin Olive Oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1 Tbsp Olive~Me & Co.’s Cask 18 Traditional Balsamic

 Directions:

  1. After removing the outer leaves and the ends of the Brussels sprouts, place them in a food processor fitted with a slicing disc until they’re all sliced. (You can hand slice them if you don’t have a food processor)
  2. In a large pan, over medium heat, add the butter and olive oil. Add the sliced Brussels sprouts along with salt and pepper to taste, stirring frequently, for about 4 to 5 minutes, until tender but still bright green. Stir in the balsamic vinegar, season to taste, and serve hot.

NOTE: You can use any complimentary oil and vinegar pairing in this recipe to change the flavour profile. For example, try our roasted garlic olive oil and our smoked balsamic, or perhaps our blood orange olive oil and our maple balsamic. Experiment and find your perfect pairing!  You can omit the balsamic if you prefer no sweetness in the dish.

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Spicy Orange Brussles Sprouts

Ingredients:

  • 2 Tbsp Olive~Me & Co.’s Blood Orange Olive Oil
  • 2 lbs Brussels sprouts
  • 1 cup orange juice
  • 2 Tbsp marmalade
  • 1 tsp sriracha (more if you want to increase the heat!)
  • ½ tsp kosher salt

Directions:

  1. Clear away outer leaves of sprouts, trim off the ends and cut each sprout in half.
  2. Preheat a large skillet over medium-high heat. Add in the oil and then the sprouts. Stir and shake the skillet frequently to keep the sprouts moving in the heat. Reduce heat a little if it seems like the Brussels sprouts are about to burn.
  3. Just before the sprouts are fully cooked, add the remaining ingredients. Stir to combine then cover the skillet. Steam the sprouts in the covered skillet until they are tender and the juice has thickened.

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Sweet and Spicy Grilled Brussels Sprouts

Ingredients:

  • 1 pound Brussels sprouts (the more similar in size, the better the outcome)
  • 2 Tbsp Olive~Me & Co.’s Roasted Garlic or Shallot olive oil
  • 2 Tbsp Sutter Buttes Jalapeno Whiskey Mustard
  • 1 tsp kosher salt
  • ¼ tsp freshly ground black pepper

 Directions:

  1. Heat grill to medium.
  2. Remove outer leaves and stems of Brussels and place them into a large, microwave safe mixing bowl. Heat on high for 3 minutes.
  3. Add the olive oil, mustard, salt and pepper then toss to combine.
  4. Once sprouts are cool enough to handle, skewer 4 to 5 Brussels sprouts per metal skewer (half an inch apart from each other) while being sure the stem ends are all facing in the same direction.
  5. Place the skewers onto the grill with stem end closest to the flame. Cover and cook for 5 minutes. Turn the skewers over and continue to cook for another 5 minutes.

NOTE: You can brush any remaining mixture onto sprouts at the end of cooking if you’d like the flavours to be a little stronger.

 

Olive~Me & Co.’s Lemon and Blueberry Cake

imagesource reciperain.com

imagesource reciperain.com recipe  – adapted from natashaskitchen.com

Ingredients:

  • 2 large eggs
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 1/2 cup Olive~Me & Co.’s Meyer Lemon Olive Oil
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 C all-purpose flour
  • 2 tsp baking powder
  • 1 medium lemon zest and juice, divided
  • 1/2 Tbsp corn starch
  • 16 oz fresh blueberries
  • Powdered sugar to garnish (optional)

Instructions:

  1. Preheat Oven to 375˚F.
  2. Lightly butter a 9-inch spring-form pan and line the bottom with parchment.
  3. Beat eggs and sugar with whisk attachment on high speed 5 min, or until light in color and thick.
  4. Add sour cream, Olive~Me & Co’s Meyer Lemon Olive Oil, vanilla, and salt and whisk on low speed until well combined.
  5. Whisk together the flour with the baking powder then add to batter a third at a time, whisking to incorporate with each addition (do not over mix). Add 1 Tbsp lemon juice and the zest.
  6. Rinse blueberries and drain well. In a medium bowl, toss blueberries with corn starch and 1 tsp lemon juice, stirring until cornstarch is incorporated.
  7. Pour half of batter into prepared spring-form pan and spread evenly. Top with half of the blueberries. Spread with remaining batter then sprinkle remaining blueberries evenly over the top, pushing them about halfway into the batter.
  8. Bake at 375˚F for 45 to 55 min, or until a toothpick inserted in center comes out clean.
  9. Let cake rest in the pan 15-20 min then remove ring and cool until room temp or just warm.
  10. Serve dusted with powdered sugar if desired.

Olive~Me & Co.’s Sesame Udon Noodles with Chicken, Broccoli, and Mushrooms

udon broccoli

 

Ingredients:

  • 2 cooked boneless, skinless, chicken breasts, chopped into bite sized pieces
  • 2 servings of udon noodles (around 56g)
  • 1 to 2 C broccoli florets (amount to your preference)
  • 2/3 C chopped cremini mushrooms
  • 1 Tbsp Olive~Me & Co.’s Extra Virgin Olive Oil (or try our Roasted Garlic, or Thai Chili)
  • ½ Tbsp minced garlic

Sauce:

  1. 1/4 C low sodium soy sauce
  2. 1 Tbsp Olive~Me & Co.’s Toasted Sesame Oil
  3. 1 Tbsp freshly grated ginger
  4. 1 ½ Tbsp honey

Directions:

  1. Cook udon nooles to package directions (boiled or fried) (set aside once done).
  2. While noodles are cooking, mix the sauce and set aside.
  3. heat olive oil in a large skillet over medium heat, then add in garlic and mushrooms. Cook about 4-5 minutes.
  4. add in broccoli florets. Cook about 5-6 minutes (broccoli should be bright green but still have a little crunch)
  5. at this point, add in your noodles, sauce, and chicken. Stir well.

Serve and garnish with sesame seeds if desired.

Note: Tofu is an excellent substitute for the chicken! Just add it in when you start to cook the mushrooms.

Olive~Me & Co.’s Watermelon Feta Bites with Basil Olive Oil

watermelon feta bites

 

 

 

 

 

 

 

 

 

 

INGREDIENTS:

  • 1/4 cup Olive~Me & Co.’s Basil olive oil
  • watermelon, sliced into 1 inch cubes
  • block of feta cheese, cut into ¼ inch cubes
  • salt (optional)
  • freshly ground black pepper (optional)
  • basil leaves for garnish (optional)

DIRECTIONS:

  1. Arrange watermelon cubes on serving tray and place a feta cube on each
  2. Drizzle with Olive~Me & Co’s Basil Olive Oil
  3. Lightly salt and/or pepper each set if desired (i.e. if your feta is already very salty, omit the salt)
  4. Garnish and Serve

Olive-Me & Co.’s Rib Steak with Parsley Pesto

image source bbqwar.com

image source bbqwar.com

Recipe adapted from Food & Drink magazine – Winter 2015

Ingredients:

  • Salt and freshly ground pepper
  • 2 rib steaks about 3 inches thick (get them as similarly sized as possible so they cook at the same rate)

Parsley pesto:

  • 1 tsp chopped garlic
  • 1/3 C oregano or cilantro leaves
  • 2 cups Italian parsley leaves
  • 1 tsp chili flakes
  • 1 tsp ground cumin
  • 2 Tbs red wine vinegar (for a sweeter outcome, try our Rosato Wine Vinegar)
  • ½ cup any Olive-Me & Co Extra Virgin Olive Oil (or try our roasted garlic olive oil)
  • 2 Tbs any Olive-Me & Co Extra Virgin Olive Oil

Directions:

  1. Salt and pepper the rib steaks and place in fridge for 2 hours before cooking
  2. Preheat oven to 450 F
  3. Place garlic, oregano or cilantro, parsley, chili flakes and cumin in a food processor. Pulse to combine, but leave a little texture. Stir in red wine vinegar and olive oil. Set aside.
  4. Heat ovenproof skillet over high heat, then add 2 Tbs olive oil. When oil is hot, add steaks and sear 5 minutes per side.
  5. Transfer skillet and steaks to the oven and roast 8 – 10 minutes for medium-rare.  Place on carving board and let sit for 10 minutes before carving.
  6. Cut into ¼ inch slices. Drizzle with pesto.

 

Olive~Me & Co Chocolate Jalapeno Balsamic Pork Tenderloin

image source: pinterest

image source: pinterest

Recipe Adapted from http://www.epicurious.com/

Ingredients

  • 1 lb. Pork Tenderloin
  • 1/4 cup Olive~Me & Co Roasted Garlic Olive Oil
  • 1/2 cup Olive~Me & Co Chocolate Balsamic Vinegar
  • 1 tbsp. fresh Rosemary, finely chopped
  • 1 tsp. black pepper, course grind
  • 1/2 tsp. sea salt

Instructions

  1. In a zip-lock bag, place the olive oil, balsamic vinegar, rosemary and pepper. Squeeze bag to mix.
  2. Place the pork tenderloin in the bag and place in the refrigerator to marinade, at least 30 minutes or all day. Turn bag occasionally.
  3. Preheat oven to 375 degrees.
  4. Sprinkle salt over pork tenderloin.
  5. Heat an oven-proof skillet on the stove over medium high heat. Braise the pork 2 minutes per side until nicely browned. Discard the remaining marinade.
  6. Place the skillet into the oven and roast the pork for 15-20 minutes or until pork reaches an internal temperature of 150 degrees.
  7. Remove from the oven and allow to rest for 5 minutes then slice into 1/2 inch rounds

TIPS: Add some freshly chopped garlic into the marinade if you want a stronger garlic flavour. Garnish with sprigs of rosemary.

Olive~Me & Co’s Black Bean and Sweet Potato Breakfast Burritos

image source neighborfoodblog.com

image source neighborfoodblog.com

INGREDIENTS:

For the sweet potatoes:

  • 3  Cups  sweet potatoes, peeled and cut into one inch cubes
  • 2  Tbsp  Olive~Me & Co.’s  Roasted Garlic Olive Oil
  • 1  tsp  chili powder,
  • 1  tsp  ground cumin
  • Kosher salt to taste

For the black bean mash:

  • 2 1/2 Cups  black beans
  • 2 Tbsp  tahini
  • 1 tsp  cumin
  • juice from a half lime (about half a lime)
  • 1/4 tsp kosher salt
  • 1/4 cup Olive~Me & Co.’s Arbequina Extra Virgin Olive Oil

For the eggs:

  • 8 large eggs
  • splash of milk, any kind
  • 1/2 Tbsp Olive~Me & Co.’s Shallot Olive Oil
  • 1/2 yellow onion, finely diced
  • Kosher Salt and freshly ground black pepper to taste

Other:

  • 8 whole wheat tortillas
  • 1/2 Cup green chiles
  • 1/2 Cup harissa sauce (or another flavourful chili paste)
  • 1/2  Cup of canned peaches and cream corn
  • ½ yellow onion (the other half)

DIRECTIONS:

For the Sweet Potatoes:

  1. Preheat oven to 400ºF and drizzle about 2 Tbsp of olive oil on a baking pan.
  2. Spread prepared sweet potatoes on pan and season with spices. Toss to coat evenly.
  3. Roast for 20-25 minutes or until you can pierce with a fork. Set aside

For the Black Bean Mash:

  1. Place all ingredients in a high speed food processor and process on high until smooth. Add more olive oil if you need to thin your paste out (note: this makes more than you will need for your burritos, so you can store the left over mash for another meal)

For the Eggs:

  1. Warm up the oil in a large pan on medium heat. Add in onion and heat until almost translucent.
  2. Crack 8 eggs into a bowl and add a splash of milk. Whisk. Then, add into pan and scrambled until cooked. Season with salt and pepper to taste.

Assemble:

Spread on about a Tbsp of black bean mash and a Tbsp  of harissa sauce onto each tortilla. Then, add sweet potatoes, egg, a Tbsp of corn, a Tbsp of green chiles, and a Tbsp of chopped onion (add more or less of each ingredient as you desire)

Wrap like a burrito and eat immediately or freeze for future use*.

Notes:

  • To freeze:  individually wrap in parchment paper. You can write the name of the burrito and the date on the paper, then place them into a large freezer bag.
  • You can add cheese into these burritos if you’d like
  • substitute the egg for scrambled firm tofu if you wish
  • prepare rice or quinoa to add in for more fullness if desired
  • place ingredients into a bowl with some avocado slices if you want/need to skip the bread
  • try throwing some chopped kale or spinach in near the end of cooking your eggs
  • chopped cilantro makes an excellent topping/garnish
  • drizzle sriracha over your burrito before serving if you want to kick the heat up a notch
  • left over chicken lends itself very nicely as a filling addition

Olive~Me & Co’s Citrus Olive Oil Cake

image source injennieskitchen.com

image source injennieskitchen.com

(Recipe adapted from foodandwine.com)

Ingredients

  • 7 Tbsp unsalted butter, melted, plus more for greasing
  • 1 3/4 cups all-purpose flour, plus more for dusting
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup Olive~Me & Co.’s Meyer Lemon Olive Oil or Blood Orange Olive Oil
  • 3 Tbsp whole milk, at room temperature
  • 4 large eggs, at room temperature
  • 1 cup sugar
  • Finely grated zest of 2 lemons or tangerines, or of one orange

Directions:

  1. Preheat the oven to 350°.
  2. Butter and flour a 10-inch round cake pan.
  3. Into a medium bowl, sift together the flour, baking powder and salt. In another medium bowl, whisk the melted butter with the olive oil and milk.
  4. In a large bowl, using a handheld mixer, beat the eggs with the sugar and citrus zest until pale and thickened, about 3 minutes. Alternately beat in the dry and wet ingredients, starting and ending with the dry ingredients.
  5. Pour the batter into pan.
  6. Bake for about 30 minutes, until the cake is golden brown and the side pulls away from the pan.
  7. Transfer the cake to a rack and let cool before serving.

TIPS:

  • The cake can be stored at room temperature for up to 3 days.
  • Drizzle on a little raspberry, cherry, or chocolate balsamic just before serving
  • alternatively, sprinkle the top with icing sugar

Olive~Me & Co.’s Olive Oil Potatoes Gratin

scallop potatoes

(recipe adapted from cookscounty.com)

Ingredients:

  • 2  onions, halved and thinly sliced
  • 1.5 tsp salt
  • ¾ tsp freshly ground black pepper
  • 2  garlic cloves, minced
  • 1  tsp minced fresh thyme  (divided)
  • 1  cup low-sodium chicken broth  (divided)
  • 3-4  LB Yukon Gold potatoes, peeled and sliced 1/8 inch thick
  • 1/2  cup Olive~Me & Co.’s Arbequina EVOO  (divided)
  • ½ cup Sutter Buttes Parmesan Asiago Spread
  • ¼ tsp ground nutmeg
  • ¼ tsp cayenne (optional)
  • 2  ounces Pecorino Romano cheese, grated (about 1 cup)
  • 1/4  cup panko bread crumbs
  • 1 tbs finely chopped parsley (optional – garnish)

Directions:

  1. Adjust oven rack to upper-middle position and heat oven to 400 F. Grease 13 by 9-inch baking dish.
  2. Heat 2 Tbs oil in a large skillet over medium heat until shimmering. Add onions, 1/2 tsp salt, and 1/4 tsp pepper and cook, stirring frequently, until browned, about 15 minutes. Add garlic and 1/2 tsp thyme and cook until fragrant, about 30 seconds. Add 1/4 cup broth and cook until nearly evaporated, scraping up any browned bits, about 2 minutes. Remove from heat; set aside.
  3. Toss potatoes, 3 TB oil, Sutter Buttes Parmesan Asiago Spread, 1 tsp salt, 1/2 tsp pepper, nutmeg, cayenne, and remaining 1/2 tsp thyme together in bowl. Arrange half of potatoes in prepared dish, spread onion mixture in even layer over potatoes, and distribute remaining potatoes over onions. Pour remaining 3/4 cup broth over potatoes. Cover dish tightly with aluminum foil and bake for 1 hour.
  4. While the potatoes are baking, combine Pecorino, ¼ cup Sutter Buttes Parmesan Asiago Spread, 3 tablespoons of the oil, panko, and 1/2 teaspoon pepper in bowl; set aside for final step.
  5. After baking for 1 hour, remove foil, top gratin with Pecorino mixture, and continue to bake until top is golden brown and potatoes are completely tender, 15 to 20 minutes. Let cool for 15 minutes. Garnish with parsley. Serve.

 

  • Try one of these olive oils in place of the Arbequina: shallot, roasted garlic, oregano, or habanero

Olive~Me & Co.’s Kickin’ Coleslaw

kickin coleslaw

 

recipe submitted by Jennifer Fontaine

Ingredients

  • 2 Tbsp. Olive~Me & Co.’s White Jalapeno Lime Balsamic
  • 2 Tbsp. Olive~Me & Co.’s House Blend Olive Oil (Or Roasted Garlic or Shallot Olive Oil)
  • 1 tsp. sugar
  • 1 tsp. Sutter Buttes Traditional, or Chardonnay, or Cabernet Mustard
  • ¼ tsp. celery seeds
  • Salt and pepper to taste (about a pinch of each)
  • 2 cups shredded cabbage (regular and/or red)
  • 1 carrot, peeled and grated
  • ½ small red onion, thinly sliced
  • (optional) ½ garlic clove, minced
  • (optional) 2 Tbsp. mayonnaise (to make creamy coleslaw)

Directions

  1. Mix all ingredients in a large bowl, cover and refrigerate for at least one hour before serving. Great BBQ side dish – or try in s pulled pork sandwich!