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 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

Fried Polenta with Spicy Italian Sausage Pasta Sauce

 

fried polenta spicy sausage

Recipe and Photo submitted by Jennifer Brooks

Makes 6 servings

Ingredients:

  • 4 tablespoons any Olive~Me & Co EVOO, divided (perhaps try Habanero or Basil olive oil instead)
  • 2 tbs butter
  • 3-6 cloves garlic, minced  (to taste)
  • 4 Italian sausages – removed from casing
  • 4 green onions, diced
  • 1/2 red pepper, chopped
  • 1 zucchini, diced
  • 1 package mushrooms, halved
  • 1 tube of ready to heat polenta
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • fresh parsley, chopped, to taste
  • 1 (15 ounce) can tomato sauce
  • 1 (14.5 ounce) can stewed tomatoes  (with juice)
  • 1 (6 ounce) can tomato paste
  • 1/2 cup red wine
  • cayene pepper (to taste)
  • 2 tablespoons white sugar
  • salt,  to taste
  • 1/2 cup water (if needed)

Directions:

Sauce:

  1.  Heat olive oil in a large skillet or dutch oven over medium-high heat. Saute garlic 1 minute. Place sausage in skillet with garlic until browned.
  2. Stir in mushrooms, basil and oregano; cook 5 minutes. Stir in tomato sauce, stewed tomatoes and tomato paste. Then add red wine, zucchini, red peppers, cayenne, green onions, parsley,  and sugar. Season with salt, to taste. Reduce heat to low and simmer for 1 to 3 hours (add water if sauce is too thick).

Polenta: (begin 20 min before sauce is ready)

  1. Run sharp knife under hot water, then slice polenta into 1/2 inch slices (3 per serving)
  2. Heat 2 tablespoons oil and 1 tablespoon butter in a large non-stick pan, over medium heat until bubbling.
  3. Place 4 – 6 slices of polenta into pan and heat on both sides until lightly browned (the longer you cook them, the crispier the result).
  4. Place three slices  of polenta onto each plate and spoon sauce over the top

 Serve with garlic bread or toasted baguette.

 

 

Olive-Me & Co Beets with Rhubarb Salad

image source vegailcious.com

image source vegailcious.com

Recipe adapted from Food & Drink Magazine – Spring 2015

Ingredients:

Beet Salad:

  • 2 orange beets
  • 1 red beet
  • 3 Tbs any plain Olive-Me & Co Extra Virgin Olive Oil
  • 2 Tbs chopped shallots
  • Salt and freshly ground pepper

Rhubarb Compote:

  • 6 oz rhubarb, cut in ½ inch pieces
  • 1/3 cup red wine vinegar
  • 3 Tbs port wine
  • 1/3 cup granulated sugar
  • 1 piece orange peel, no pith, 1 inch long
  • ½ tsp salt
  • pinch cayenne

Vinaigrette:

  • 1 tsp Olive-Me & Co Rosato Wine Vinegar
  • ½ tsp honey
  • 3 Tbs any plain Olive-Me & Co Extra Virgin Olive Oil

To finish:

  • 5 oz crumbled soft sheep’s milk cheese
  • Microgreens, optional

Directions:

  1. Preheat oven to 350 F
  2. Place beets individually in foil. Combine Olive-Me & Co EVOO, shallots and seasoning in a bowl. Pour over beets and twist the top of the foil together.
  3. Bake for 1 ½ to 2 hours or until very tender. Remove foil and cool.  Peel beets and cut into chunks.
  4. Combine rhubarb, Olive-Me & Co Rosato Wine Vinegar, port, sugar, orange peel, salt and cayenne in a saucepan and bring to a simmer. Remove from heat and let sit at room temperature for 30 minutes. Drain well through a strainer for 15 minutes. Reserve rhubarb, which will have a firm texture.
  5. Return rhubarb juice to saucepan and bring to a boil. Reduce heat and simmer for 3 minutes or until thick and syrupy. Remove from heat and reserve.
  6. Pool or place a streak of compote on individual places, top with beets and finish with crumbled cheese and microgreens, if desired.

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 Cilantro Lime Quinoa

cilantro lime

Recipe and photo submitted by Jennifer Brooks

Ingredients:

  • 2 cups water
  • 1 cup quinoa
  • juice of one lime
  • zest of one lime
  • 1 – 2 tablespoons Olive~Me & Co’s Arbequina EVOO (or) Olive~Me & Co’s Persian Lime Olive Oil
  • handful of cilantro, roughly chopped
  • pinch cayenne (or try a little of our Citrus Habanero Olive Oil for an extra kick instead!)
  • pinch salt
  • feta cheese, crumbled (optional)

Instructions:

  1. pour water over quinoa in pot and bring to a boil.  Cover and cook for about 15 minutes (or as per box directions). Fluff with a fork.
  2. add lime juice, oil, lime zest, cilantro, cayenne, salt and mix together.  Add feta and gently mix in.

 

Note: This is also great cold, or as a side dish with fish.  Keeps in the refrigerator for 3 – 4 days.

Olive-Me & Co Chili & Mango Salmon Quesadillas

ChiliMangoSalmonQuesadillas

Adapted from www.halfbakedharvest.com

Ingredients:

Sauce

  • ¼ cup Olive-Me & Co. Chili Balsamic
  • ½ cup Olive-Me & Co. Mango Balsamic
  • ¼ cup soy sauce
  • 1 tablespoon peanut butter
  • ½ cup coconut water or milk
  • 1 lime, juiced
  • 1 clove garlic, minced or grated
  • 1 tablespoon fresh ginger, grated
  • ½ teaspoon pepper

Quesadillas

  • 4 tablespoons Olive-Me & Co Thai Chili Olive Oil
  • 1 pound salmon, skin on
  • 2 cups Napa cabbage, chopped
  • 3/4 cup shredded carrots
  • 1 red bell pepper, sliced thin
  • 1/2 cup chopped peanuts
  • 1 cup steamed rice
  • 8 large flour tortillas
  • 8 ounces mozzarella cheese, shredded
  • Fresh cilantro or basil

Spicy Mango

  • 2 mangoes, peeled, pitted, diced
  • 1 red chili, seeded, diced
  • ½ lime, juiced
  • Drizzle of Olive-Me & Co Thai Chili Olive Oil or Olive-Me & Co Spicy Mango Balsamic
  • Pinch of cayenne pepper
  • Pinch of salt
  • Avocado, peeled, pitted, diced

 

Instructions:

  1. Combine sauce ingredients in a medium sauce pot. Simmer 5-10 minutes or until sauce has thickened slightly. Remove from the heat and set aside.
  2. Place the salmon on a plate and rub with 1 tablespoon olive oil. Gently rub 2-3 tablespoons of the balsamic sauce on the salmon.
  3. Heat a medium size skillet over medium-high heat and add a tablespoon of olive oil. Once hot, add the red pepper slices, cabbage and carrots. Stir fry for 2 minutes and then drizzle about 2-3 tablespoons of the balsamic sauce over the veggies, toss well and continue to cook until the veggies are tender. Remove the veggies from the pan. Reduce the heat to medium and add another tablespoon of olive oil, now add the salmon, skin side facing up. Sear the salmon for 3-4 minutes and then flip and continue cooking for another 4-5 minutes or until the salmon reaches your desired doneness. Cooking times will vary depending on the size of your salmon. Chop the salmon into bites.
  4. To assemble the quesadillas, heat an electric griddle or skillet over medium heat. Add a bit of olive oil. Place 4 tortillas down on a clean counter, covering each with some sauce and then sprinkle with a bit of cheese. Then evenly distribute the rice, veggies and salmon. Sprinkle with a little more of the cheese. Place the tortilla on the griddle or skillet, and then cover with the other tortilla. Cook until the bottom is crispy and golden brown, then gently flip and cook for another 2-3 minutes until crispy and golden.
  5. To make the spicy mangoes toss the mangoes and chopped red chili pepper with the lime juice, a drizzle of oil, a pinch of cayenne and salt.
  6. Cut into quesadillas into sections and serve with the spicy mangoes and any remaining sauce. Sprinkle with cilantro and avocados.

Olive~Me & Co’s Truffle Devilled Eggs

truffled_deviled_eggs

Ingredients:

  • 6 eggs
  • ¾ cup mayonnaise
  • 1 tbsp. Olive~Me & Co’s White or Black Truffle Olive Oil
  • Pinch cayenne pepper
  • 2 tbsps. fine chopped black truffle peelings
  • Chopped chives for garnish

Instructions:

  1. Hard boil the eggs, let stand for 15 minutes.
  2. Run eggs under cold water if you are using them right away, or refrigerate until you are ready to use them. Peel shells off eggs and cut in half lengthwise. Remove the yolks from the eggs.
  3. Mash yolks with mayonnaise, truffle olive oil, cayenne pepper and truffle peelings. Whip the yolk mixture until light and fluffy.
  4. If piping, fill pastry bag with the egg mixture, cut the tip of the bag making a ¼ inch hole then squeeze or spoon into egg whites.
  5. Sprinkle chopped chives over top to garnish.

Olive~Me & Co’s Garlic Cilantro Pork Tacos

Olive~Me & Co garlic cilantro balsamic pork tacos

 

Serves 4.       Time: 7 hours in slow cooker.

Ingredients:

  • 2 ½ pounds pork loin
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp cumin
  • ½ tsp garlic powder
  • ¼ tsp cayenne pepper
  • ½ cup water
  • ½ cup Olive~Me & Co’s Garlic Cilantro Balsamic
  • 2 Tbsp corn starch
  • 2 Tbsp water
  • 8 taco flour tortilllas or taco shells
  • Coleslaw

Instructions:

For the Pork:

  • Combine the spices for the pork and rub on pork. Place in a slow cooker on low for 5 hours with 1/2 cup water. After 5 hours turn cooker on high, add the Garlic Cilantro Balsamic, and cornstarch mixed with water to the pot. Stir to combine. Cook for 2 hours. Periodically turn the pork in the sauce to coat. When cooked, shred and mix with the glaze.

Assembly:

  • Warm the flour tortillas in the microwave for 20 seconds. Place some of the pork mixture and the coleslaw alternatively, or instead of the slaw; add onion, peppers, tomatoes and lettuce with salsa on the tortilla. Top with sliced avocado, sour cream, or tomatoes if desired.