Olive~Me & Co’s Vegan French Onion Soup

recipe adapted from saltsole.com

recipe adapted from saltsole.com

Ingredients

  • 2 tablespoons coconut oil
  • 3 large white onions (or 4-5 medium sized), thinly sliced
  • 1 large red onion, thinly sliced
  • 1 teaspoon himalayan salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dry thyme
  • 1 bay leaf
  • 1 tablespoon of Olive~Me & Co Cask 18 Balsamic Vinegar
  • 3 cups coconut water
  • 1/2 teaspoon Sutter Buttes Chardonnay Mustard
  • To taste himalayan salt & pepper
  • 1/2 cup raw unsalted cashews
  • Croutons for garnishing (optional)

 

Directions

  1.  Melt the coconut oil in a large pot over medium-high heat.
  2. Add the onions, himalayan salt, pepper, thyme.  Cook until caramelized, about 40-45 minutes, stirring every 10 minutes or so.
  3. Add Olive~Me & Co Cask 18 balsamic vinegar and stir, cook for another 10 minutes
  4. Add the coconut water and chardonnay mustard and stir.  Bring to a boil and then turn the heat down to low and simmer for 20 minutes.
  5. Remove the bay leaf.
  6. Remove 1.5 cups of the onion soup and put it in a high speed blender, add in the cashews, blend until really smooth.
  7. Pour the blended soup back into the pot and stir to make the soup creamy
  8. Add more salt and pepper if needed.
  9. Garnish with croutons

 

Olive-Me & Co Warm Arugula, Olive & Tomato Salad

image source www.muttandchops.com

image source www.muttandchops.com

Recipe adapted from Food & Drink Magazine – Spring 2015

Serves 4

Ingredients:

  • ¼ cup any plain Olive-Me & Co Extra Virgin Olive Oil
  • ¼ cup red wine vinegar
  • 2 tsp Sutter Buttes Traditional or Chardonnay Mustard
  • 2 cups grape tomatoes
  • 1 cup thinly sliced red onion
  • ¼ cup chopped, pitted, dry-cured black olives
  • 2 cloves garlic, minced
  • 4 cups packed arugula
  • salt and freshly ground pepper
  • 6 cups torn romaine lettuce hearts

Directions:

  1. Whisk together 2 Tbs Olive-Me & Co EVOO, the vinegar and Sutter Buttes mustard in a small bowl; set aside.
  2. Heat remaining 2 Tbs Olive-Me & Co EVOO in a large skillet over medium-high heat. Add tomatoes, onion and olives and sauté for about 3 minutes or until softened. Add garlic and sauté for 1 minute or until fragrant but not browned.
  3. Pour in vinegar mixture, then add arugula. Stir just until arugula is wilted, for about 1 minute. Remove from heat and season to taste with salt and pepper.
  4. Divide romaine lettuce equally between individual salad plates, then top with warm tomato mixture.

Olive ~Me & Co’s Honey Mustard Glaze Sausages

honey mustard sausage

Ingredients:

  • 2 tablespoons Olive~Me & Co’s Arbequina EVOO (more to serve with the finished product if desired)
  • 3 tablespoons honey
  • 3 tablespoons Olive~Me and Co’s Chardonnay Mustard
  • Sausage (pick your favourite! Italian, bratwurst, polish, kielbasa…)

Instructions:

  1. Preheat oven to 375 degrees. Pour the oil into a large pan and heat in the over for 3 to 4 minutes. Score the sausages along the top. Place them in the pan and toss to coat them in the oil. Roast about 20-25 minutes or until browned and cooked through.
  2. Drain the sausages on paper towels, then place into a clean roasting pan. Blend the honey and mustard together in a small bowl and pour over the sausages to coat them. Return the sausages to the oven for about 5 minutes, turning them over half way through.  Serve hot (use toothpicks!)

 

Tip:  Maybe grill some onions to go along with these.

Tip: You can cook these the day before and refrigerate over night in a sealed container. Then toss in the honey mustard mixture and reheat for 10 to 12 minutes in the oven before serving.

 

Olive~Me & Co’s Caesar Dressing

image source www.naturallyloriel.com

image source www.naturallyloriel.com

 

Ingredients:

  • 4 whole anchovies OR 2 tsp anchovy paste (optional)
  • 2-3 Tbsp Sutter Buttes Chardonnay Mustard
  • 1 Tbsp Olive~Me & Co’s Cask 18 Balsamic Vinegar OR red wine vinegar
  • 1 tsp Worcestershire Sauce
  • 2 garlic cloves, peeled
  • juice from half a lemon
  • 1/2 cup Olive~Me & Co’s EVOO
  • 1/4 cup freshly grated Parmesan
  • salt and freshly ground black pepper to taste

Directions:

  1. Place first 6 items into a food processor and pulse. Scrape down sides.
  2. Keep food processor running and drizzle and drop in the remaining items, scraping down the sides as needed.
  3. Refrigerate for at least 3 hours before serving

TIP: Use Olive~Me & Co’s Roasted Garlic Olive Oil if you don’t have any fresh garlic, or if you simply want an extra garlic boost!

Olive~Me & Co’s Balsamic and Mustard Glazed Ham

glazed-ham

Ingredients:

  • 1 (8-10lb) ham shank, fully cooked
  • 1/2 cup brown sugar
  • 2 1/2 Tbsp Olive~Me & Co. Pomegranate OR Cask 18 Traditional Balsamic Vinegar
  • 1 1/2 Tbsp Sutter Buttes Chardonnay Mustard

Directions:

  1. Remove the ham from the refrigerator 1-2 hours before it needs to go into the oven. This will allow the meat to come a bit closer to room temperature
  2. Place the ham on a large cutting board and score the ham with cuts, in a diamond pattern. The end result should resemble a checkerboard. This process allows the ham to soak up the glaze.
  3. Preheat the oven to 325 degrees. Line a large roasting pan with foil and place the ham cut side down in the pan. Roast 45 -50 minutes. While the ham begins roasting, combine the sugar, vinegar and mustard in a small cup or bowl. Set aside.
  4. Remove the ham from the oven and baste generously with the glaze, using about 1/4 of the glaze. Continue to roast the ham until it is deep brown and glazed, brushing the ham with more glaze every 10 minutes or so. Use an average of 10 minutes cooking time per pound of ham. Transfer the ham to a large platter and let rest 10-15 minutes prior to slicing.

Alternative: Try using our award winning Jalapeno Whiskey Mustard if you want a ham that’s sweet AND spicy!

Olive~Me & Co’s Mustard Roasted Fish

mustard roasted fish

recipe adapted and image from www.seriouseats.com

 

Ingredients:

  • 4 fillets white fish, such as trout or red snapper
  • 8 ounces crème fraîche (can substitute with sour cream)
  • 3 Tbsp Sutter Buttes Traditional Mustard
  • 1 Tbsp Sutter Buttes Chardonnay Mustard
  • 2 Tbsp minced shallots
  • 2 tsp drained capers
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper

Directions:

  1. Preheat an oven to 425°F.
  2. In a small bowl, whisk together the crème fraîche, mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper.
  3. Lay the fillets in an ovenproof baking dish or on a sheet pan lined with parchment paper. Spoon the sauce generously over the fillets, ensuring that the fish is completely covered.
  4. Bake the fish for 10-15 minutes, or until just done and beginning to flake easily. Serve hot or at room temperature with any remaining sauce spooned over the fish.

Excellent paired with our Dairy-Free “Cheesy” Roasted Broccoli sidedish!

 

Olive~Me & Co’s Vegan Lasagna

vegan lasagna

Image source http://lowfatveganchef.com/

 

Recipe adapted from ohsheglows.com

Ingredients:

Lemon Basil “Cheese” Sauce

  • 1 Cup raw cashews, soaked overnight
  • 1-3 Garlic cloves
  • 1/4 Cup lemon juice
  • 1 Tbsp Sutter Buttes Chardonnay Mustard
  • 1/4 Cup vegetable broth
  • 1.5 Cup basil leaves
  • 1/2 Cup nutritional yeast
  • 3/4 to 1 tsp each salt and pepper

Lasagna:

  • ~ 16 sheets of egg free lasagna noodles (a 454 g box will do with left over noodles)
  • 1.5 jars pasta sauce (or homemade) (about 38 ounces or 1060 grams)
  • 1-3 garlic cloves, minced
  • 2.5 Cups chopped onion
  • 2 small zucchini, chopped
  • 1 red pepper, chopped
  • 1 large handful spinach
  • 1 Cup prepared Textured Vegetable Protein (see notes at bottom)
  • Lemon Basil “Cheese” Sauce (ingredients above)
  • Vegan shredded cheese alternative (amount as desired)

Directions:

“Cheese”:

  1. Drain and rinse the soaked cashews. Add garlic to food processor and turn on until garlic is chopped then, while it’s running still, add the remaining ingredients until you have a smooth consistency.

Lasagna:

  1. Preheat oven to 400. Saute onion and garlic over medium heat about 5 minutes. Add remaining vegetables and saute about 10 to 15 minutes. Season with salt and pepper to taste.
  2. While the vegetables are cooking, bring a large pot of water to a boil and cook lasagna noodles about 8 minutes. Drain and rinse the noodles with cold water.
  3. Add 1 cup pasta sauce in the bottom of your casserole dish. Layer noodles, then half the ‘cheese’, then half the veggies. Layer more sauce on that, then noodles, then prepared TVP (optional), then remaining “cheese”, then remaining veggies, then sauce, then vegan shredded cheese
  4. Cover your dish with tin foil and poke a few holes in the foil to let the steam out as it cooks. Bake about 40-45 minutes. Remove foil and broil for about 5 minutes. Keep an eye on it at this stage so it doesn’t burn.

Prepared TVP:

  • Prepare according to your preferences or package instructions but as the final step toss the TVP with 1 Tbps Olive~Me & Co Extra Virgin Olive Oil. You can use plain or flavoured oil for this step. Try Roasted Garlic, or Basil, or even Habanero for some extra flavour.

TIP: Try adding crumbled firm tofu into your ‘cheese’ mixture for a ricotta-like texture. Add roughly mushrooms into your lasagna layers for a more substantial texture as well

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

Spring vegetable pasta with lemon and chive sauce

Recipe and image adapted from bbcgoodfood.com

Serves 4

Ingredients:

  • 3 cups of mixed spring vegetables such as green beans (halved), asparagus (3 inch diagonal pieces), broad beans and peas.
  • 400g tagliatelle or fettuccine pasta
  • 1 lemon (zest from half and juice from whole)
  • 1 Tbs Sutter Buttes Chardonnay Mustard or Traditional mustard
  • 1 Tbs any Olive~Me & Co EVOO
  • 3 Tbs snipped chives
  • Freshly ground black pepper, to taste
  • Grated Parmesan, to serve

Instructions:

  1. Cook the pasta, adding the vegetables for the final 5 minutes of the pasta’s cooking instructions
  2. On low heat, place lemon juice in a small pan with the mustard, Olive~Me & Co EVOO and a little black pepper. Warm through until smooth.
  3. Drain the pasta and vegetables, adding 4 Tbsp of the water to the lemon/mustard sauce, adding most of the chives, then add to the pasta, tossing everything together well.  Divide between 4 shallow bowls and top each with black pepper, Parmesan and the remaining chives.

Olive~Me & Co Ham and Olive Spread

olive and ham spread

 

Recipe adapted and image from www.food.com

Serves 4

Ingredients:

  • 1 cup cooked ham, ground
  • ½ cup mayonnaise
  • 2 Tbs celery, minced
  • 2 Tbs green onions
  • 1 Tbs Sutter Buttes Chardonnay or Traditional Mustard
  • 2 Tbs dice green olives, with pimentos
  • ½ Tbs parsley, minced
  • Salt and pepper
  • Dash of Tabasco sauce (optional)

Directions:

  1. Placed cubed left-over ham in a food processor; pulse to grind, but not so much that it’s completely soft. You can finely mince the ham if you don’t have a food processor.
  2. Remove to mixing bowl and add remaining ingredients.
  3. Serve with baguettes, crackers, or sturdy tortilla chips.
  4. Garnish with whole olives with pimentos if desired.

Olive~Me & Co’s Bacon Caprese Salad

bacon caprese

recipe adapted from www.saveur.com

Ingredients – Vinaigrette:

  • 3/4 lb bacon, diced, crisped, reserve fat
  • 1/2 cup chopped celery
  • 1/2 cup honey
  • 1/2 cup Olive~Me & Co’s Rosato Wine Vinegar
  • 1/2 cup slice shallots
  • 1 1/4 tablespoon lemon juice
  • 1/2 tablespoon Olive~Me & Co’s Chardonnay Mustard
  • 1/4 cup Olive~Me & Co’s Roasted Garlic Olive Oil
  • salt and freshly ground pepper to taste

Ingredients – Salad:

  • 1 lb fresh mozzarella, halved crosswise and thinly sliced
  • 4 heirloom tomatoes, cut into wedges
  • 1 tablespoon fresh marjoram leaves

Instructions: 

Make the vinaigrette: In a large food processor, process 1/2 lb bacon, celery, honey, vinegar, shallots, lemon juice, and mustard until smooth. With the processor running, slowly add oil and the reserved bacon fat, season with salt and pepper.

Make the salad: Combine mozzarella, tomatoes, and marjoram; season with salt and pepper and drizzle with vinaigrette. Garnish with remaining bacon and serve.