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 Spiced Shrimp with Avocado Oil

Spiced Shrimp

Yield: 5 servings

Ingredients

  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 1 teaspoon sugar
  • 1/4 teaspoon kosher salt
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon dried oregano
  • 1 1/2 tablespoons Olive~Me & Co.’s Avocado Oil, divided
  • Lime wedges

Instructions:

  1. Sprinkle shrimp with sugar and salt. Combine chili powder, cumin, coriander, and oregano. Lightly coat shrimp with spice mixture.
  2. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil and half of shrimp; sauté 4 minutes or until done. Remove from pan. Repeat procedure with 1 teaspoon oil and remaining shrimp. Place shrimp on a platter; drizzle remaining 2 1/2 teaspoons oil over shrimp. Serve with lime wedges.

These vividly seasoned shrimp are great on their own, served atop pasta, or as part of a tapas tray.

Olive~Me Co’s Butternut Squash and Kale Quesadillas

squashkale-420x279

Ingredients:

  • 1/2 whole Butternut Squash, Peeled, Seeded, And Diced.
  • 2 Tablespoons Butter
  • 1 Tablespoon Olive~Me & Co’s Flavoured Or Unflavoured Olive Oil
  • 1/2 teaspoon Kosher Salt
  • Black Pepper To Taste
  • 1/4 teaspoon Chili Powder (more To Taste)
  • 1 bunch Kale, Leaves Torn, Stalks Discarded
  • 8 whole Small (fajita Sized) Flour Tortillas
  • Extra Butter For Frying
  • 2-1/2 cups Monterey Jack Cheese, Grated (more If Needed)
  • Sour Cream For Serving
  • Cilantro, For Serving
  • Salsa, Avocado Slices (optional) For Serving

 

Instructions:

  1. Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender. Remove to a plate and set aside.
  2. In the same skillet, melt 1 tablespoon of butter over medium-high heat and add in the kale. Toss it around with tongs and cook it for 3 to 4 minutes. Add in the cooked squash and gently toss together. Set aside.
  3. In a separate skillet, melt additional butter and lightly brown both sides of the 8 tortillas. Build the quesadillas one by one by adding a layer of cheese topped with a layer of the squash/kale mixture, topped with a second tortilla.
  4. Brown each quesadilla on both sides, adding more butter to the pan to make sure tortillas are nice and golden .
  5. When the cheese is melted, remove each quesadilla from the skillet and cut it into four wedges. Serve with sour cream, cilantro,  salsa, avocado.

Note: The butternut squash/kale mixture is also great tossed with a little pasta and olive oil, and topped with Parmesan shavings!

Olive~Me & Co’s Roasted Potato Salad w/ Balsamic Dressing

Olive~Me & Co red potato salad recipe

 

Ingredients:

  • 10 red potatoes, scrubbed and dried with paper towels
  • 3 tablespoons any Olive~Me & Co EVOO
  • 1 tablespoon dried thyme
  • 1 tablespoon chili powder
  • 1 tablespoon kosher salt
  • 1 tablespoon cracked black pepper
  • 1 bunch green onions, sliced
  • 3/4 cup roasted red peppers, drained and diced
  • 1/2 cup kalamata olives, pitted and sliced
  • 1 (10 ounce) can artichoke hearts, drained and chopped
  • 1/4 cup chopped fresh parsley
  • 1/2 cup crumbled Gorgonzola cheese
  • 1/4 cup Olive~Me & Co’s White Balsamic vinegar
  • 1/4 cup any Olive~Me & Co EVOO
  • 1 tablespoon Sutter Buttes Chardonnay Mustard
  • 1 teaspoon minced garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil salt and pepper to taste

 

 Directions:

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Cut the potatoes into 3/4-inch chunks, and place into a bowl. Drizzle with canola oil, and spread out onto a baking sheet. Turn potatoes so skin sides are down. Sprinkle the potatoes with thyme, chili powder, kosher salt, and pepper.
  3. Bake in the preheated oven until the potatoes are golden brown, about 45 minutes. Remove and allow to cool.
  4. In a large salad bowl, lightly toss the cooled potatoes, green onions, roasted red peppers, olives, artichoke hearts, parsley, and Gorgonzola cheese until thoroughly combined.
  5. Place the balsamic vinegar, olive oil, Dijon mustard, garlic, oregano, and basil into a blender, and pulse a few times until the dressing is thickened and creamy. Season to taste with salt and pepper, pour over the potato salad, and toss lightly. Chill for 4 hours before serving.