Olive~Me & Co.’s Coconut Shrimp Salad with Spicy Mango & Cilantro Salsa

x Coconut Shrimp Salad With Spicy Mango & Cilantro Salsa

 

 

 

 

 

 

 

 

 

Recipe adapted from http://www.foodrepublic.com/
Prep: 40 mins | Cook: 10 mins | Total time: 50  mins| Serves: 4

Ingredients

  • Shrimp
  • 2 egg whites
  • 2 Tbsp dried bread crumbs
  • 2 Tbsp desiccated coconut
  • 1/4 tsp dried chili flakes
  • Salt and freshly ground black pepper
  • 20 (about 14 ounces) raw jumbo shrimp, peeled, with the tails left on if you like

Dressing

  • 2 Tbsp honey
  • 2 Tbsp Olive~Me & Co Mango Balsamic Vinegar
  • Salt and freshly ground black pepper

Salsa

  • 9 ounces prepared mango chunks or 2 medium mangoes, cut into 1/4-inch cubes
  • 2 red chilies, seeds removed if you want less heat, finely chopped
  • juice of 2 limes
  • leaves from a large handful of cilantro, roughly chopped
  • Salt and freshly ground black pepper

To Serve

  • 7 oz chopped lettuce
  • Salt and freshly ground black pepper

Directions: 

  1. Preheat the oven to 400°F.
  2. Line a baking sheet with baking parchment and set aside.
  3. Lightly beat the egg whites in a wide, shallow bowl to break them up.
  4. Toss the bread crumbs, coconut, chili flakes and a little salt and pepper together in another similar-sized bowl.
  5. Working in batches, toss a few of the shrimp into the egg whites, making sure they are well coated.
  6. Use a slotted spoon to lift them out, allowing the excess egg white to fall back into the bowl.
  7. Then put the prawns into the coconut crumbs, toss them about and using another slotted spoon (or you can just pick them up with your hands), transfer them onto the baking sheet in a single layer.
  8. Repeat until all are coated and then bake in the oven for 8–10 minutes.
  9. Meanwhile, make the dressing. Simply whisk the honey and vinegar together in a small bowl, season to taste and set aside.
  10. To make the salsa, toss the mango, chili, lime juice, cilantro and a little salt and pepper together and set aside also.
  11. Once cooked, the shrimp should have turned from bluish green to pink, be cooked through and the coconut crumbs crisp and lightly golden. Remove them from the oven and you are ready to serve.
  12. Divide the lettuce among four serving bowls.
  13. Spoon the salsa over, arrange five shrimp on top of each, finish with a drizzle of the dressing and serve.

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 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.

 

Peach and Gorgonzola Crostini

Peach and Gorgonzola Tart small

Ingredients:

  • 8 oz cream cheese, room temperature
  • 2 tsp fresh thyme leaves
  • 4 ripe California peaches, cut in half and pitted
  • 16 baguette slices, ½ inch thick
  • Olive~Me & Co Basil Olive Oil
  • 1 cup Gorgonzola cheese crumbles
  • 2 Tbsp Sutter Buttes Wildflower honey

Directions:

  1. Heat grill or grill pan to medium heat. Mix cream cheese, half the honey, and thyme. Set aside
  2. Brush peach halves and baguette slices on both sides with Olive~Me & Co’s Basil Olive Oil. Place peach halves cut side down on grates or grill pan and grill for three to four minutes on each side. When the peaches are almost done, grill the bread slices for one minute on each side or until they are slightly browning.
  3. Remove peaches and bread from the grill. Cut peach halves into four slices. Spread cream cheese mixture on each slice of bread. Top each slice with two peach slices and Gorgonzola cheese. Drizzle each with honey. Sprinkle with any extra thyme.

Olive-Me & Co Beets with Rhubarb Salad

image source vegailcious.com

image source vegailcious.com

Recipe adapted from Food & Drink Magazine – Spring 2015

Ingredients:

Beet Salad:

  • 2 orange beets
  • 1 red beet
  • 3 Tbs any plain Olive-Me & Co Extra Virgin Olive Oil
  • 2 Tbs chopped shallots
  • Salt and freshly ground pepper

Rhubarb Compote:

  • 6 oz rhubarb, cut in ½ inch pieces
  • 1/3 cup red wine vinegar
  • 3 Tbs port wine
  • 1/3 cup granulated sugar
  • 1 piece orange peel, no pith, 1 inch long
  • ½ tsp salt
  • pinch cayenne

Vinaigrette:

  • 1 tsp Olive-Me & Co Rosato Wine Vinegar
  • ½ tsp honey
  • 3 Tbs any plain Olive-Me & Co Extra Virgin Olive Oil

To finish:

  • 5 oz crumbled soft sheep’s milk cheese
  • Microgreens, optional

Directions:

  1. Preheat oven to 350 F
  2. Place beets individually in foil. Combine Olive-Me & Co EVOO, shallots and seasoning in a bowl. Pour over beets and twist the top of the foil together.
  3. Bake for 1 ½ to 2 hours or until very tender. Remove foil and cool.  Peel beets and cut into chunks.
  4. Combine rhubarb, Olive-Me & Co Rosato Wine Vinegar, port, sugar, orange peel, salt and cayenne in a saucepan and bring to a simmer. Remove from heat and let sit at room temperature for 30 minutes. Drain well through a strainer for 15 minutes. Reserve rhubarb, which will have a firm texture.
  5. Return rhubarb juice to saucepan and bring to a boil. Reduce heat and simmer for 3 minutes or until thick and syrupy. Remove from heat and reserve.
  6. Pool or place a streak of compote on individual places, top with beets and finish with crumbled cheese and microgreens, if desired.

Olive~Me & Co. Turkey & Brie Sandwich

Recipe submitted by Jennifer Brooks

Ingredients:

  • 1 tablespoon Olive-Me & Co Chardonnay (Dijon) Mustard
  • 1 tablespoon honey
  • 1 green apple, sliced thinly
  • brie, sliced thinly
  • bread or buns of your choice

Instructions:

  1. Mix honey and mustard together. Spread evenly over bread.
  2. Layer the turkey, brie and apple slices.

Enjoy!

 

Olive~Me & Co.’s Chocolate Avocado Mousse with Balsamic Topping

Olive me & Co choco-avocado-mousse

Adapted from www.crossfitwesthouston.com

Ingredients:

Chocolate Mousse:

  • 4 large, ripe avocados
  • 6 tbsp cocoa powder
  • 4 tbsp maple syrup or honey (optional/to taste)
  • 10 tsp water

Topping:

  • 1/2 cup frozen fruit of your choice
  • 2-3 tbsp Olive~Me & Co.’s Balsamic Vinegar (flavour of your choice)
  • Mint leaves for garnish

 Instructions:

  1. Add the avocado, cocoa powder, maple syrup/honey and water to a blender. Blend until smooth, about 1 minute. Taste and adjust to desired level of sweetness. Chill in the refrigerator.
  2. In a non-reactive pan, add the balsamic vinegar and frozen fruit, heat for 3-4 minutes. When the fruits look cooked but still retain their shape, place fruit mixture in a separate container.
  3. When ready to serve, top the mousse with the fruit mixture and garnish with mint leaves.

Olive~Me & Co’s Chardonnay-Poached Pears with Raspberry Balsamic

Olive~Me & Co’s Chardonnay-Poached Pears with Raspberry Balsamic

 

Ingredients

  • 1/2 bottle Californian Chardonnay
  • 2 Bosc pears
  • 1 tbsp honey
  • 2 tbsp sugar
  • 4 tbsp Olive~Me & Co’s Raspberry Balsamic

Directions

  1. Peel pears and set aside. In a medium pot, whisk together wine and honey. Add pears and bring to a boil. Reduce heat to a simmer and allow to cook covered for 45 minutes.
  2. Once pears are cooked to the point that they could be easily pierced by a fork, remove using a slotted spoon and set aside.
  3. Leave wine mixture in pot, turn up heat, bringing the wine to a boil, and whisk in the sugar and Olive~Me & Co’s Raspberry balsamic vinegar. Stir constantly for several minutes until mixture reduces to a syrupy consistency.
  4. Serve pears in small bowls on top of a little pool of the raspberry-chardonnay reduction. Would be great on top of ice cream as well.

Olive-Me & Co.’s Maple Balsamic-Glazed Squash

Olive-Me & Co.’s Maple Balsamic-Glazed Squash

Ingredients:

  • 1 acorn squash, cut in wedges
  • 3 tbsps. Butter, melted
  • 3 tbsps. Olive~Me & Co. Maple Balsamic Vinegar
  • 2 shallots, sliced
  • 6 sage leaves, chopped
  • 1 tbsp. honey
  • Ground coriander, a pinch
  • Salt and pepper, to taste
  • ½ cup water
  • ¼ cup hazel nuts

 

Directions:

  1. Pre-heat oven to 450 degrees F.
  2. Toss squash wedges in a baking dish with melted butter and Olive-Me & Co.’s Maple balsamic vinegar, shallots, sage leaves, honey, coriander, salt and pepper.
  3. Add water and roast in oven for 20 minutes; flip, sprinkle with hazelnuts and roast 20 more minutes.

Olive~Me & Co.’s Maple Balsamic Roast Beef

Olive~Me & Co.’s Maple Balsamic Roast Beef

 

Ingredients:

  • 1 3-4 pound boneless roast beef (chuck or round roast)
  • 1 cup beef broth
  • ½ cup Olive~Me & Co.’s Maple Balsamic Vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • ½ teaspoon red pepper flakes
  • 4 cloves garlic, chopped

Instructions:

  1. Place roast beef into your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)
  2. Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over roast beef.
  3. Store remaining gravy in an airtight container in the refrigerator for another use.