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 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 Spaghetti with Avocado Sauce

spaghetti with avocado sauce

You won’t believe there isn’t cream in this recipe once you taste it!

Below is the basic outline for the recipe, and below that is a list of ideas to change things up a bit. If you’re adventurous, try coming up with your own fun ideas!

Ingredients:

  • 450g (~15 oz) spaghetti
  • 2 avocados – halved, pitted, peeled
  • 1 garlic clove, smashed
  • 3 green onions, chopped
  • juice of one lemon (or 1/2 a lemon, if you’re not that into lemon!)
  • 1/4 cup Olive~Me & Co. House Blend Extra Virgin Olive Oil
  • 1/2 cup parsley, chopped (and a bit to garnish)
  • kosher salt and freshly ground black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil and cook the pasta according to package directions
  2. While the pasta is cooking, make your sauce: in a food processor, add avocado, garlic, green onion, lemon juice, parsley, salt & pepper. Pulse the mixture until it starts to blend well.
  3. Once your pasta is cooked, set aside about a 1/2 cup of pasta water. Then drain your pasta.  Add the reserved water into the avocado mixture and blend until smooth.
  4. Pour the sauce onto your pasta and toss to coat.  Garnish with parsley.

IDEAS:

  • try replacing the lemon with lime, and the parsley with cilantro
  • try topping each dish with a fried egg, over easy to over medium
  • add cayenne pepper into your sauce for a kick of heat
  • try sprinkling your servings with nutritional yeast flakes for a nutty/cheesy flavour
  • try different noodles. Shells, bowties, etc.
  • omit the garlic and use our Roasted Garlic Olive Oil instead of our House Blend Olive Oil

 

Olive~Me & Co’s Stracciatella

Stracciatella

Recipe adapted from Foodwishes.com

 

Ingredients:

  • 6 cups broth (any will do, but chicken broth is especially lovely for this soup)
  • 3 large eggs
  • 2 Tbsp chopped parsley
  • 2 Tbsp semolina flour
  • 1 oz grated Parmigiano-Reggiano
  • salt and pepper to taste
  • Olive~Me & Co’s Habanero Olive Oil to garnish (Or, if you want to skip the heat, use any of our EVOO, or our Roasted Garlic, Basil, or even White Truffle Olive Oil)

Directions:

  1. Bring seasoned stock to a simmer on high heat
  2. While waiting for the stock to come to a simmer, add the eggs, parsley, flour, cheese, salt and pepper into a bowl and whisk.
  3. Once the broth is simmering, slowly pour the egg mixture in while stirring.
  4. Bring the soup to a simmer again, then serve, topped with a few drops (or more!) of Olive Oil.

Olive~Me & Co’s Fruit Pizza with Cookie Crust

Olive~Me & Co’s Fruit Pizza with Cookie Crust

Ingredients:

Crust:

  • Nonstick cooking spray
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Spread:

  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup confectioners’ sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon lemon zest
  • Pinch salt

Glaze:

  • 2 tablespoons Olive~Me & Co’s Tropical Passion White Balsamic Vinegar

Fresh Fruit:

  • 1 cup blueberries
  • 1 cup sliced kiwi
  • 1 cup sliced nectarines
  • 1 cup raspberries
  • 1 cup strawberries, sliced

 

Directions:

For the crust: Preheat the oven to 350 degrees F. Spray a 10 to 12-inch tart pan or pizza pan with nonstick cooking spray. In a medium bowl, whisk together the flour, baking powder and salt. In a large mixing bowl, cream together the butter and sugars using a handheld mixer until smooth. Add in the egg and vanilla and mix until incorporated. Slowly incorporate the flour mixture into the creamed butter and mix until blended. Remove the dough from the bowl and press into the prepared pan. (You may need to dust your hands with some flour to prevent the dough from sticking to them. It is wet dough when it comes together.) Bake until the edges just start to brown, 10 to 12 minutes. Remove from the oven and let cool.

For the spread: In a large mixing bowl, beat the cream cheese, sugar, vanilla, lemon zest and a pinch of salt until smooth. Spread evenly on the cooled crust.

To assemble: Arrange the fresh fruit in the desired pattern on top of the pizza; brush or drizzle the Balsamic over the fruit, slice and serve.

Cook’s Note: An offset spatula is a great tool for spreading the cookie dough. If the dough seems a little soft, flour your hands before you work with the dough or chill the dough in the refrigerator.

Olive~Me & Co’s Tuna Melts with Parmesan Mayonnaise

Olive~Me & Co’s Tuna Melts with Parmesan Olive Oil Mayonnaise

Ingredients:

For the mayonnaise:

  • 1 egg yolk
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon apple cider vinegar
  • 1/2 cup Olive~Me & Co.’s Parmesan Olive Oil
  • 1/4 cup plus 2 tablespoons canola oil

For the tuna melts:

  • 2 5-ounce cans tuna, preferably wild caught
  • 3 tablespoons of above mayonnaise
  • 1 hard boiled egg, chopped
  • 1 tablespoon capers, chopped
  • 1 tablespoon finely chopped Italian parsley
  • Lemon juice, to taste
  • Kosher salt and freshly ground black pepper
  • 4 toasted baguette slices
  • Grated Parmesan cheese, to taste

Instructions:

  1. For the mayonnaise, whisk the egg yolk, lemon juice, Dijon mustard, cider vinegar, and a pinch of salt in a medium sized bowl.
  2. Using a hand held mixer on medium speed, mix the egg yolk mixture while slowly adding 1/4 cup of the Parmesan Olive Oil, drop by drop, until the mixture becomes light and thick (this can take a couple of minutes). After adding the initial 1/4 cup of olive oil, the mayonnaise should be stable and emulsified; add the remaining olive oil and canola oil in a slow, steady stream until it is thick and fluffy. Season with salt and pepper; to taste.
  3. For the tuna melts, heat the broiler. Drain the tuna and thoroughly pat dry. Combine tuna, mayonnaise, egg, capers, and parsley. Season with lemon juice, salt, and pepper; to taste. Divide tuna salad among the four bread slices. Top with shredded Parmesan and run under the broiler for 1 to 4 minutes, or until the cheese is melted and golden brown.

Recipe Notes: This recipe makes more mayonnaise than the tuna melts recipe calls for. Any extra can be stored in the refrigerator for 1 week. Use for making just about anything taste better!

Olive~Me & Co’s Butterfinger Cookie Dough Cheesecake Bars

 

chocolate butterfinger

Makes one 8×8 pan

Preparation: Create a sling by lining the pan with foil so that there is a one inch overhang on each side. Cover foil with baking spray.

Ingredients:

  • 2 Tbsp Olive~Me & Co’s Chocolate or Caramel Balsamic (use as a finishing drizzle)

Chocolate chip cookie layer 

  • ½ cup butter, melted
  • ½ cup brown sugar
  • 1 egg
  • ½ teaspoon vanilla
  • ¾ cup flour plus 2 tablespoons
  • 5 Butterfinger, king size

Cheesecake layer

  • 8oz. cream cheese, room temperature
  • 1/3 cup sugar
  • 1 egg
  • 1 teaspoon vanilla

 

Instructions:

Heat oven to 375 degrees F.

To make chocolate chip cookie layer

  1. Melt butter and let cool to warm. Add in brown sugar and mix to combine. Add in egg and vanilla extract and mix to combine.  Add in flour and fold to combine. Fold in mini chocolate chip and fold to combine. Pour mixture into pan; set aside.

To make cheesecake

  1. Add all ingredients in a bowl and beat until blended. Set aside.

Assembly

  1. Press 3/4 of cookie mixture into pan. Place Butterfinger bars side-by-side on top of cookie dough. Pour cheesecake mixture on top. Crumble remaining cookie dough and sprinkle on top of cheesecake layer. Sprinkle chocolate chips all over top.
  2. Transfer pan to oven and bake for about 30-40 minutes at 375 degrees F. Remove from oven set on wire rack to cool.
  3. Once cool, drizzle Olive~Me & Co’s Chocolate or Caramel Balsamic over the top, cut and enjoy!

 

Olive~Me & Co’s Tuscan Kale Caesar Salad

Makes 4 to 6 servings

Ingredients:kale caesar

  • 1/4 cup fresh lemon juice
  • 8 anchovy fillets packed in oil, drained
  • 1 garlic clove
  • 1 teaspoon Dijon mustard
  • 3/4 cup Olive~Me & Co’s extra-virgin olive oil, parmesan olive oil or roasted garlic olive oil
  • 1/2 cup finely grated Parmesan, divided
  • Kosher salt and freshly ground black pepper
  • 1 hard-boiled egg, peeled
  • 14 ounces Tuscan kale* or other kale, center stalks removed, thinly sliced crosswise

Instructions:

  1. Combine the first 4 ingredients in a blender; purée until smooth. With machine running, slowly add oil, drop by drop, to make a creamy dressing. Transfer dressing to a bowl and stir in 1/4 cup Parmesan. Season to taste with salt and pepper. Cover and chill
  2. Separate egg white from yolk. Place egg white in a coarse-mesh strainer set over a bowl. Press egg white through strainer with the back of a spoon; scrape egg white from bottom of strainer. Repeat with egg yolk, using a clean strainer and bowl.
  3. Toss kale and dressing in a large bowl to coat. Season to taste with salt and pepper. Top with remaining 1/4 cup Parmesan and sieved eggs.

* Tuscan kale has long, narrow, bumpy dark-green leaves.

Olive~Me & Co’s White Cranberry Pear Custard w/ Berry Topping

white cranberry pear balsamic custar  tart with fresh berry topping

Ingredients:

Crust:

  • 1 1/4 cups all purpose flour
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 1 large egg yolk
  • 1 tablespoon whipping cream

Filling:

  • 1/2 cup whipping cream
  • 2 tablespoons cornstarch
  • 2 large eggs
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 cup Olive~Me & Co. White Cranberry Pear balsamic
  • 3/4 cup water
  • 3/4 cup sugar
  • 1/4 cup (1/2 stick) unsalted butter

Topping:

  • 2 large strawberries, hulled, sliced
  • 2 1/2-pint containers blueberries
  • 1 1/2-pint container raspberries

Instructions:

Crust:

  • Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter and blend, using on/off turns, until coarse meal forms. Add egg yolk and cream. Using on/off turns, blend until moist clumps form. Gather dough into ball. Press dough evenly into 9-inch-diameter tart pan with removable bottom. Pierce dough all over with fork. Chill 1 hour.
  • Preheat oven to 375°F. Bake crust until golden, pressing with back of fork if crust bubbles, about 22 minutes. Cool.

Filling:

  • Stir cream and cornstarch in medium bowl until cornstarch dissolves. Add eggs, egg yolks, and vanilla; whisk to blend.
  • Boil vinegar in heavy medium saucepan until reduced to 1/4 cup, about 3 minutes. Add 3/4 cup water, sugar, and butter. Stir until butter melts; return to boil. Gradually whisk vinegar mixture into egg mixture; return to pan. Whisk until custard thickens and boils, about 1 minute. Strain into bowl; cool. Spread custard in prepared crust. Cover and chill tart at least 3 hours and up to 1 day.

Topping:

  • Arrange strawberry slices, raspberries and blueberries in desired pattern on top. Cover loosely and chill until ready to serve. Can be made up to 6 hours ahead.

Olive~Me & Co’s Lime-Chipotle Olive Oil Aioli

Makes 1 1/4 cups of aioli

Ingredients:

  • 1 cup Olive~Me & Co’s Chipotle Olive Oil
  • 2 large egg yolks at room temperature**
  • 2 garlic cloves, smashed
  • 2 teaspoons sea salt
  • 1 tablespoon fresh lime juice

Instructions:

  1. In a food processor or blender , add the egg yolks, garlic, salt and lime juice. Process until well combined.
  2. Very slowly, little drop by little drop, begin to drizzle in the Chipotle Olive Oil while the processor is running. You must be patient with this slow process, if too much olive oil is poured in all at once  it will cause the sauce to break.
  3. Once the olive oil is completely poured in and emulsified, remove the aioli to a sealed container and refrigerate. This condiment is fabulous on coleslaw, sandwiches, egg salad sandwiches.

**This recipe contains raw egg yolks. You may use pasturized eggs as a substitute