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 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 Pan-Toasted Brie with Peppered Strawberries

image source seasaltgalleykat.blogspot.com

image source seasaltgalleykat.blogspot.com

Recipe adapted from Food & Drink magazine – Spring 2015

Serves 6

Ingredients:

  • Peppered strawberries (* see below)
  • 1/3 cup unsalted, shelled pistachios, coarsely chopped
  • 1/3 cup plain bread crumbs
  • salt and freshly ground pepper to taste
  • 1 large egg plus 1 Tbs water
  • ¼ cup flour
  • 1 wheel of brie.  ½ lb (250 g), not too ripe.
  • 2 Tbs Olive-Me & Co Extra Virgin Olive Oil, divided (try our Blood Orange Olive Oil or Persian Lime for a refreshing kick)

Directions:

  1. Prepare peppered strawberries and refrigerate (* see below).
  2. In a large bowl, stir together pistachios, bread crumbs, salt and pepper. Set aside.
  3. In a medium bowl, whisk together egg and water to combine
  4. Place flour in a large bowl; toss wheel of brie in flour to coat completely. Dip floured brie in egg mixture and coat well, making sure the entire surface has been covered with egg. Let excess drip off.
  5. Place brie in pistachio mixture and coat one side, flip over and coat second side; make sure edges are also coated.
  6. Return brie to egg mixture to completely moisten again. Press once more into pistachio mixture for a second coating. Place breaded brie in the refrigerator for at least 2 hours.
  7. Preheat oven to 350 F
  8. Heat a small ovenproof pan over medium heat for 1 minute. Add 1 Tbsp Olive~Me & Co’s EVOO to pan and heat. Add chilled brie to pan. Cook until toasted golden, about 2 to 3 minutes. Remove from pan, add another 1 Tbps Olive~Me & Co’s EVOO and toast second side of brie for 2 to 3 minutes.
  9. Place pan in preheated oven and cook for 10 minutes, or until brie is softened in the middle.
  10. Serve immediately with peppered strawberries.

* Peppered Strawberries:

  • 1 lb fresh strawberries, cleaned and sliced
  • 2 tsp sugar
  • ½ tsp lime juice
  • freshly ground black pepper (generous amount)
  • Stir together all ingredients and refrigerate until ready to serve. Do not prepare too early or strawberries will become mushy.

Note:  Inexpensive brie works best for this recipe because high quality brie might melt away.

Blood Orange Olive Oil Tart

Blood Orange Olive Oil Tart small

 

Makes a 9-inch tart

Tart Shell:

  • 1 ¼ cups finely ground graham crackers
  • 2 Tbsp granulated sugar
  • 4 Tbps unsalted butter, melted

Blood Orange Curd:

  • 2 large oranges (blood oranges if available)
  • ¾ cup granulated sugar
  • 2 tsp cornstarch
  • 2 whole large eggs plus 2 large yolks
  • ½ stick unsalted butter, cut into ½ cubes
  • 2 Tbsp Olive~Me & Co. Blood Orange Olive Oil

Directions:

  1. Position rack in the center of the oven and preheat to 350 degrees.
  2. Have an ungreased 9-inch tart pan ready. In a medium bowl, mix the graham cracker crumbs and sugar with a fork until well blended. Drizzle the melted butter over the crumbs and mix until evenly moistened. Use your hands to spread the crumbs in the tart pan so that they cover the bottom and sides. Use your fingers to pinch and press some of the crumbs around the inside edge of the pan to cover the sides evenly and create a wall about a ¼ inch thick. Redistribute the remaining crumbs evenly over the bottom of the pan and press firmly to make a compact layer. Bake the crust about 10 minutes. Set the baked crust on a rack and let cool. The crust can be made up to a day ahead and stored at room temperature, wrapped well in plastic.
  3. Grate enough zest from the oranges to measure 1 Tbsp, then squeeze 2/4 cup orange juice. Whisk together zest and juice. Whisk together zest and juice, sugar, cornstarch, whole eggs, and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly. Boil, whisking, 2 minutes. Remove from heat and whisk in butter and olive oil until smooth. Pour orange curd into cooled tart shell and chill until set, at least 2 hours. Garnish with fresh oranges and mint leaves.

Olive~Me & Co. White Cranberry Pear Balsamic Jello

fruit jello

photo from http://www.recipe4living.com/

INGREDIENTS:

  • 2 cups Olive~Me & Co White Cranberry Pear Balsamic
  • 2 tablespoons unflavored gelatin
  • 1 cup fresh fruit* (chopped into small pieces) or small berries
  • 1 teaspoon Olive~Me & Co Blood Orange Olive Oil

DIRECTIONS:

  1. Using the blood orange extra virgin olive oil, grease one large 2 quart, heat resistant dish (or split it into small molds)
  2. Arrange the cut up fruit in the dish(es).
  3. In a small bowl, sprinkle the gelatin over 1/4 cup of White Cranberry Pear Balsamic and allow to sit.
  4. In a two quart sauce pan over medium heat, bring the remaining balsamic to a simmer. Remove from heat and add in the “bloomed” gelatin.
  5. Stir constantly until there is no sign of the gelatin remaining, and the mixture is completely clear.
  6. Pour the mixture into the oiled molds and refrigerate until set (at least 4 hours).

* try cranberries, pears, bananas, blueberries, strawberries, raspberries, oranges, blueberries, cherries

Olive~Me & Co’s Shredded Beet & Carrot Salad

Ingredients:

  • 1 large beetroot – raw, peeled, shredded
  • 1 large carrot – large, peeled, shredded
  • 5 walnuts – gently toasted and chopped
  • 1/4 cup flat leaf parsley – roughly chopped
  • 2 tablespoons raisins
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon Olive~Me & Co Black Walnut Balsamic Vinegar
  • 2 tablespoons Olive~Me & Co Blood Orange Olive Oil
  • salt and freshly ground black pepper to taste
  • dash cayenne (if you want to heat this up a little)

Instructions:

  1. lightly toast the chopped walnuts over a medium heat, stirring often (about 4 minutes)
  2. place all of the ingredients into a bowl and toss lightly.
  3. chill for at least 30 minutes before serving.

Note: You can swap out the walnuts for pistachios – and the Black Walnut Balsamic for Olive~Me & Co’s Pistachio Balsamic Vinegar.

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

chicken rice broccoli

Recipe submitted by Jennifer Brooks

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons Olive-Me & Co. Blood Orange Olive Oil
  • 2 tablespoons Olive-Me & Co. Cranberry Pear Balsamic Vinegar
  • dash cayenne
  • dash cardamom
  • salt and pepper to taste

Instructions:

  1. Pre-heat oven to 350 degrees.
  2. Thoroughly mix all ingredients (but the chicken) in a large freezer bag. Once mixed well, add the chicken pieces and seal the bag.
  3. Marinate in the fridge (overnight is best).
  4. Empty chicken mixture into a rectangular glass baking dish and cover with foil.
  5. Bake until thoroughly cooked (about 50-60 minutes).

Serving Suggestion:

  • Serve over rice and beside garlic broccoli

 

Olive~Me & Co.’s Slow Cooker Orange Chicken

olive me & co orange chicken

Adapted from Lisa@www.team-t-adventures.blogspot.ca

 

Ingredients:

  • 3-4 boneless chicken breasts, chopped into small chunks
  • 1/3 cup flour
  • 1 T Olive~Me & Co.’s Blood Orange Olive Oil
  • ½  tbsp. salt
  • 1 teaspoon Olive~Me & Co.’s Tangerine Balsamic Vinegar
  • 3 tbsp. ketchup

 

Directions:

  1. Mix the balsamic vinegar, salt, and ketchup in a bowl.
  2. Pour the flour into a small bowl. Cover the chicken breast chunks in flour and shake off the excess.
  3. Pour a small amount of olive oil in a skillet and brown the chicken. The chicken doesn’t need to be fully cooked since it’s going in the crock pot.
  4. Pour the pieces of chicken into the crock pot, then cover the chicken with sauce mixture and stir.
  5. Cook on low for 5-6 hours or on high for 2-3.

Serve over rice or noodles.

Olive~Me & Co.’s Creamy Caramel Ice Cream

Olive~Me & Co.’s Creamy Caramel Ice Cream

Yield: 6-8

Ingredients:

  • 4 cups 35 % cream (1L)
  • 1 vanilla bean, cut in half and seeds scraped
  • 6 egg yolks
  • 1 cup sugar (250 ml)
  • 1 cup Olive~Me & Co.’s Blood Orange olive oil (250 ml) (plain or flavour of choice works too!)
  • 2 cups Olive~Me & Co.’s Caramel balsamic vinegar (500 ml) (can use any other dessert or fruity flavour as well)
  • Fresh berries as a garnish (optional)

 

Directions:

  1. Warm half of the cream with the scraped vanilla bean in a small saucepan on medium heat for about 2 minutes. Keep aside.
  2. Meanwhile, whisk together the egg yolks and the sugar in a bowl until the color becomes light and pale, about 2 minutes. Remove the vanilla pod and pour the warm cream over the egg mixture while constantly stirring. Reheat the mixture on low heat stirring constantly until it thickens and coats the back of a spoon, about 3 minutes. Remove from heat and let cool to room temperature.
  3. Once your custard is cool, whip the remaining cream and fold it in with the custard mixture using a wooden spoon. Add Olive~Me & Co’s Blood Orange olive oil and fold in everything together. Drizzle 3/4 of Olive~Me & Co.’s Caramel balsamic vinegar in the cream mixture and use a fork to make swirl patterns. Pour the mixture in a stainless steel container and drizzle the leftover of the balsamic on top.
  4. Put in the freezer until firm – a minimum of 4 hours.

For the serving: Scoop into bowls and serve with fresh berries, if using.

Olive~Me & Co. Balsamic Cupcakes

Olive~Me & Co. Balsamic Cupcakes

vday balsamic cupcakes

Makes 1 dozen cupcakes.

 

Ingredients:

Cupcakes:

  • 1 Tsp Olive~Me & Co. Dark Balsamic (flavour of your choice)
  • 1/3 Cup Olive~Me & Co. Blood Orange, Butter or plain Olive Oil
  • 1 cup Almond Milk
  • 1 Tsp Vanilla Extract
  • 3/4 Cup Sugar
  • 1 Cup flour
  • 1/3 Cup Cocoa
  • 3/4 Tsp Baking Soda
  • 1/2 Tsp Baking Powder
  • 1/4 Tsp Salt

Icing:

  • 1/4 Cup Butter, softened
  • 1/4 Cup Cream Cheese, softened
  • 2 Cups Confectioners’ Sugar
  • 1 Tbsp Olive~Me & Co. Dark Balsamic (flavour of your choice)

 

Directions:

Preheat oven to 350˚F.
Combine dry ingredients in a large bowl. Combine wet ingredients in another bowl, mixing well. Add wet ingredients to dry ingredients and mix until combined.
Put about 1/4 cup in each cupcake wrapper.
Bake for 20 minutes or until risen and a toothpick comes out clean.
For icing, mix butter, cream cheese and sugar in a bowl until smooth. Add vinegar and mix until well blended. Taste and add more if desired.
Wait for cupcakes to cool, and decorate with icing.