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 Sesame Udon Noodles with Chicken, Broccoli, and Mushrooms

udon broccoli

 

Ingredients:

  • 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

Sauce:

  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

Directions:

  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 Rib Steak with Parsley Pesto

image source bbqwar.com

image source bbqwar.com

Recipe adapted from Food & Drink magazine – Winter 2015

Ingredients:

  • Salt and freshly ground pepper
  • 2 rib steaks about 3 inches thick (get them as similarly sized as possible so they cook at the same rate)

Parsley pesto:

  • 1 tsp chopped garlic
  • 1/3 C oregano or cilantro leaves
  • 2 cups Italian parsley leaves
  • 1 tsp chili flakes
  • 1 tsp ground cumin
  • 2 Tbs red wine vinegar (for a sweeter outcome, try our Rosato Wine Vinegar)
  • ½ cup any Olive-Me & Co Extra Virgin Olive Oil (or try our roasted garlic olive oil)
  • 2 Tbs any Olive-Me & Co Extra Virgin Olive Oil

Directions:

  1. Salt and pepper the rib steaks and place in fridge for 2 hours before cooking
  2. Preheat oven to 450 F
  3. Place garlic, oregano or cilantro, parsley, chili flakes and cumin in a food processor. Pulse to combine, but leave a little texture. Stir in red wine vinegar and olive oil. Set aside.
  4. Heat ovenproof skillet over high heat, then add 2 Tbs olive oil. When oil is hot, add steaks and sear 5 minutes per side.
  5. Transfer skillet and steaks to the oven and roast 8 – 10 minutes for medium-rare.  Place on carving board and let sit for 10 minutes before carving.
  6. Cut into ¼ inch slices. Drizzle with pesto.

 

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

Olive~Me & Co.’s Kickin’ Coleslaw

kickin coleslaw

 

recipe submitted by Jennifer Fontaine

Ingredients

  • 2 Tbsp. Olive~Me & Co.’s White Jalapeno Lime Balsamic
  • 2 Tbsp. Olive~Me & Co.’s House Blend Olive Oil (Or Roasted Garlic or Shallot Olive Oil)
  • 1 tsp. sugar
  • 1 tsp. Sutter Buttes Traditional, or Chardonnay, or Cabernet Mustard
  • ¼ tsp. celery seeds
  • Salt and pepper to taste (about a pinch of each)
  • 2 cups shredded cabbage (regular and/or red)
  • 1 carrot, peeled and grated
  • ½ small red onion, thinly sliced
  • (optional) ½ garlic clove, minced
  • (optional) 2 Tbsp. mayonnaise (to make creamy coleslaw)

Directions

  1. Mix all ingredients in a large bowl, cover and refrigerate for at least one hour before serving. Great BBQ side dish – or try in s pulled pork sandwich!

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 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. Balsamic-Glazed Steak Rolls

balsamic glazed steak rolls
Recipe adapted from https://www.tablespoon.com
 

INGREDIENTS:

  • 8 thin slices sirloin or flank steak (length and width according to personal preference)
  • Olive~Me & Co. House Blend Extra Virgin Olive Oil
  • Salt and freshly ground black pepper
  • Fresh rosemary, chopped
  • 1 red bell pepper, sliced into thin strips
  • 1 green bell pepper, sliced into thin strips
  • 1 medium zucchini, sliced into thin strips
  • 1 medium yellow onion, halved and then thinly sliced
  • A few white button or cremini mushrooms, cut into thin strips

FOR THE ROSEMARY BALSAMIC GLAZE:

  • 1 teaspoon Olive~Me & Co. House Blend Extra Virgin Olive Oil
  • 1 large clove garlic, minced
  • ¼ cup Olive~Me & Co. Cask 18 Traditional Balsamic Vinegar
  • 2 tablespoons Olive~Me & Co. Rosato Wine Vinegar
  • 2 teaspoons brown sugar
  • 2 sprigs fresh rosemary
  • ¼ cup beef  broth

DIRECTIONS:

  1. Rub each side of the steak slices with a little Olive~Me & Co. House Blend Extra Virgin Olive Oil. Sprinkle with salt, freshly ground black pepper and some chopped fresh rosemary.
  2. Heat one tablespoon of Olive~Me & Co. House Blend Extra Virgin Olive Oil in a skillet over medium-high heat and cook the vegetables until crisp-tender, seasoning with salt and pepper.
  3. Place a few of the vegetable strips vertically on one end of each steak cutlet so that once rolled up the end of the vegetables are sticking out of each end of the steak roll.
  4. Roll it up, and secure it with a toothpick. Repeat for each steak roll.
  5. For the rosemary balsamic glaze:
  6. Heat the Olive~Me & Co. House Blend Extra Virgin Olive Oil in a small saucepan over medium-high heat. Add the garlic and cook for one minute, until fragrant. Add Olive~Me & Co. Cask 18 Traditional Balsamic Vinegar, Olive~Me & Co. Rosato Wine Vinegar, brown sugar and the rosemary sprigs and bring to a rapid boil. Reduce the heat and simmer uncovered for 5 minutes. Add the broth, return to a boil, reduce the heat to low and simmer for another 15 minutes. Discard the rosemary sprigs.
  7. Prepare the grill and grill on each side for about 2 minutes or according to desired doneness. Do the same if cooking them in a skillet, frying over medium-high heat until done.
  8. Serve immediately drizzled with the rosemary balsamic glaze. Baked potatoes make a great accompaniment.

Olive~Me & Co. Creamy Turkey Soup

creamy-turkey-soupServes 8

INGREDIENTS:

  • 2 cups diced cooked turkey
  • 1 yellow onion, chopped
  • 3 celery stalks, diced
  • 2 medium to large carrots, diced
  • 1 cup fresh sliced mushrooms
  • 1 teaspoon dried basil (1 TBS fresh)
  • 1 garlic clove (finely diced)
  • 2 teaspoons butter
  • 2 tablespoons Olive~Me & Co. Rosemary Olive Oil
  • 3 cups chicken broth (or homemade turkey broth)
  • 2 cups diced potatoes
  • 1 cup whole milk
  • Sour cream to garnish
  • Fresh parsley to garnish

DIRECTIONS:

  1. Sauté all vegetables (except the potatoes), basil, garlic and in the 2 tsp butter and 2 Tbsp Olive~Me & Co Rosemary Olive Oil until softened.
  2. Add potatoes, turkey and broth.
  3. Simmer about 15 minutes.
  4. Reduce the heat and add milk, salt and pepper to taste.
  5. Simmer about 20 minutes.
  6. Remove from heat and serve hot with a dab of sour cream and a sprinkle of parsley.

SUGGESTIONS: Top with a drizzle of Olive~Me & Co. Habanero Olive Oil or Olive~Me & Co. Thai Chili Olive Oil for a kick of heat, or even  Olive~Me & Co’s Roasted Garlic Olive Oil for a deeper garlic flavour!

 

Olive~Me & Co’s Squash and Apple Soup with Maple Balsamic

squash-apple-maple-soup

Recipe adapted from https://www.ontario.ca/foodland            Image Source:  http://nutritionstripped.com

Ingredients:

  • 2 Ontario Onions, chopped
  • 1 tbsp (15 mL) butter
  • 1 large Ontario Butternut Squash, peeled and cubed (about 5 cups/1.25 L)
  • 2 Ontario Apples, peeled, cored and cubed
  • 2 cloves Ontario Garlic
  • 4 cups (1 L) sodium-reduced chicken or vegetable broth
  • 1 tsp (5 mL) chopped fresh Ontario Thyme Leaves
  • 1 tsp (5 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 2 tbsp (45 mL) Olive~Me & Co Maple Balsamic Vinegar
  • 1/2 tsp (2 mL) ground nutmeg
  • Pumpkin seeds (Pepitas) *see bottom for more ideas

Preparation:

  1. In a large pot, cook onions in butter over medium heat until softened, about 5 minutes. Add squash, apples, garlic, broth, 1 cup (250 mL) of water, thyme, salt and pepper; bring to boil. Reduce heat, cover and simmer for about 20 minutes or until squash is tender. Let cool slightly.
  2. In batches, purée soup in blender until smooth. Return to pot and stir in balsamic and nutmeg. Reheat soup until hot. Serve garnished with pumpkin seeds.

Ideas:

  • try toasting your sunflower seeds (pepitas)! Place pepitas in a bowl and coat with a little Olive~Me & Co’s Roasted Garlic Olive oil, Salt, and cayenne pepper. Spread a single layer on a baking sheet and place in a 300 degree oven for about 10 to 15 minutes, turning a few times.  Add on top of the soup while they’re still hot – or let them cool and snack on them later!
  • drizzle a little Olive~Me & Co Roasted Garlic Olive Oil or Habanero Olive Oil onto the top of each soup bowl before serving