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

udon broccoli



  • 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


  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


  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 “Cheesy” Roasted Broccoli

roasted broccoli with nutritional yeast

image source www.busygirlhealthyworld.com



  • 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


  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 Spring Chicken in a Pot

spring chicken in a pot

Recipe and image adapted from bbcgoodfood.com

Serves 2-4


  • 1 Tbs any Olive~Me & Co. plain EVOO
  • 1 onion, chopped
  • 4 skinless, boneless chicken thighs
  • 10 small new potatoes
  • 425 ml low salt vegetable or chicken stock
  • 1 small head broccoli, cut into small florets
  • 350g spring greens or curly kale, shredded
  • 140g petits pois (very small green peas)
  • bunch green onion, sliced
  • 2 Tbs pesto
  • Freshly ground black pepper, to taste


  1. Heat Olive~Me & Co. EVOO in a large, heavy pan. Add the onion,  sauté until softened (about 5 min). Add the chicken, then fry until lightly coloured. Add the potatoes, stock and plenty of freshly ground black pepper, then bring to a boil. Cover, then simmer for 30 minutes until the potatoes are tender and the chicken is cooked.
  2. Add the broccoli, spring greens or curly kale, petit pois and green onions, stir well, then return to the boil. Cover, then cook for 5 mins more, stir in the pesto and heat through.

Olive~Me & Co’s Easy Garlic Broccoli Pasta


Recipe submitted by Jennifer Brooks


  • 1 package spaghetti noodles
  • 1 crown of broccoli, cleaned and chopped
  • salt and pepper to taste
  • 4 heaping tablespoons Olive~Me&Co’s Parmesan And Asiago Spread
  • 3 tablespoons Olive~Me & Co’s Roasted Garlic Olive Oil


  1. Bring a large pot of salted water to a boil
  2. Break pasta noodles in half and add to the water, adding the chopped broccoli once the water returns to a boil. Cook until pasta is al dente
  3. Strain the noodles (reserving a little pasta water) and broccoli and return to the pot (which is no longer on any heat)
  4. Add the oil and cheese spread (and some reserved pasta water if needed) and stir while pasta is still hot
  5. Return the lid to the pot and let stand 5 minutes before serving

This makes a great and easy side dish too!