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 Olive Oil Smoothies

image source www.davincigourmet.com

image source www.davincigourmet.com

INGREDIENTS:

Green smoothie:

  • 1 2cm piece of fresh ginger,  cubed
  • 1 handful of spinach
  • 1 handful of kale
  • 5-6 pineapple in small chunks
  • 4 tsp. Olive~Me & Co olive oil of your choice
  • 1 cup Apple Juice (or water for less sugar)

Orange smoothie:

  • 1 medium banana
  • 1 medium carrot
  • 1/3 Cup orange juice
  • 1/3 Cup almond milk
  • 2 tsp flaxseeds
  • 4 tsp Olive~Me & Co olive oil of your choice

Purple smoothie:

  • 1 large beetroot, chopped
  • 150g blueberries
  • 1 medium apple,  cored and chopped
  • 1 cup Apple Juice (or water for less sugar)
  • 4 tsp Olive~Me & Co olive oil of your choice

DIRECTIONS (for each):

  1. Blend all of the ingredients first until smooth.
  2. Once smooth, add a handful of ice and blend again for a cold smooth beverage.

 

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 Meat Marinade w/ Toasted Sesame Oil

Ingredients:

  • 4 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons Olive~Me & Co’s Toasted Sesame Seed Oil
  • 3 cloves garlic
  • minced 1 tablespoon freshly grated ginger
  • 4 green onions, sliced

Directions:

Mix together and pour over meat to be marinated!

Olive~Me & Co’s Salmon and Pomegranate Ginger Glaze

Ingredients:

  • 1 cup Olive~Me & Co’s Pomegranate Balsamic Vinegar
  • ½ cup honey
  • 6 slices fresh ginger
  • 2 lemons, sliced
  • 24 oz. salmon fillets
  • Sea salt and pepper
  • Arugula leaves

Instructions:

  1. Combine balsamic, honey, ginger and lemons in a small saucepan. Bring to boil. Reduce heat and simmer for 10 – 15 minutes or until reduced by half. Remove ginger and lemons. Set aside to cool. The glaze will thicken as it cools.
  2. In the interim rinse salmon and pat dry. Sprinkle the salt and pepper and cook on a well-oiled grill 5-7 minutes per side until done.
  3. Serve over a bed of arugula and drizzle with the pomegranate glaze.