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’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.

 

Olive~Me & Co’s Shaved Fennel with Ricotta Salata

Recipe adapted from LCBO : Viva La Prima-Vera! P. 19

Serves 4

Ingredients:

Fennel:

  • 1 small bulb fennel
  • 6 cups baby spinach
  • 6 oz (175 g) Ricotta Salata

Shallot Vinaigrette:

  • 2 tsp Sutter Buttes Chardonnay mustard
  • 2 tsp chopped tarragon
  • ¼ cup finely chopped shallots
  • ¼ cup red wine vinegar
  • ½ cup any Olive~Me & Co EVOO
  • Salt and freshly ground pepper
  • 2 Tbs chopped parsley

Instructions:

  1. Cut core from fennel and remove top and cut in half then thinly slice. Place in bowl and mix with spinach.
  2. Shave ricotta with a vegetable peeler and toss with vegetables.
  3. Whisk together mustard, tarragon, shallots and vinegar.  Slowly whisk in Olive~Me & Co EVOO. Season well with salt and pepper. Toss with salad and finish by sprinkling with parsley.

Olive ~ Me & Co’s Easter Balsamic Glazed Ham

Ingredients

  • 6- to 8-pound fully cooked smoked bone-in ham
  • 1 cup packed brown sugar
  • 2 tablespoons any Olive~Me & Co. balsamic vinegar
  • 1/2 teaspoon ground mustard
  • Orange slices, if desired
  • Maraschino cherries, if desired

Directions

  1. Heat oven to 325ºF. Place ham, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat. Cover loosely and bake 1 hour 15 minutes to 2 hours 15 minutes or until thermometer reads 135°F (13 to 17 minutes per pound).
  2. About 20 minutes before ham is done, remove from oven. Pour drippings from pan. Remove any skin from ham. Mix brown sugar, balsamic vinegar and mustard; pat or brush on ham. Bake uncovered 20 minutes longer.
  3. Cover ham loosely and let stand about 10 minutes or until thermometer reads 140°F. Garnish with orange slices and cherries.

 

 

Olive~Me & Co’s Jalapeno Pistachio Asparagus

Olive~Me & Co. pistachio balsamic jalapeno olive oil asparagus recipe

Serves 4 to 6

Ingredients:

  • 1 pound asparagus
  • 1/4 cup Olive~Me & Co’s Jalapeno Olive Oil
  • 1 teaspoon garlic salt
  •  1/2 teaspoon black pepper
  • Raw pistachios, chopped

Sauce:

  • 1/8 cup Olive~Me & Co’s Jalapeno Olive Oil
  • 1 tablespoons Olive~Me & Co’s Pistachio Balsamic
  • 1 tablespoons spicy brown mustard
  • 1 tablespoon honey

 

Directions:

  1. Combine olive oil, garlic salt and pepper in a 1 gallon zip lock bag, shake to stir. Add asparagus to bag and knead until asparagus is completely coated.
  2. Warm a large pan to medium heat. Fill with a single layer of asparagus (do not stack, may take multiple batches depending on pan size). Sauté asparagus in pan, turning every 2-3 minutes, until tender. Raise heat to medium-high; allow asparagus to turn deep brown on one side.

For Sauce:

  • Mix ingredients together in a small bowl. Use a small spoon to drizzle sauce over top of asparagus and sprinkle with pistachios when serving.

Olive~Me & Co’s Turkey Cutlets With Balsamic Pears

Ingredients:

  • 4 turkey cutlets (about 1 pound total), patted dry
  • Coarse salt and ground pepper
  • 3 tablespoons unsalted butter
  • 3 large shallots, thinly sliced (about 1 cup)
  • 3 garlic cloves, minced
  • 2 teaspoons chopped fresh thyme leaves, plus more for serving
  • 3/4 cup low-sodium chicken broth
  • 2 tablespoons Olive-Me &Co White Cranberry Pear balsamic or Dark Cranberry Balsamic
  • 2 teaspoons grainy mustard
  • 2 pears, cored and sliced into thin wedges

Directions:

  1. Season turkey with salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high. Add turkey and cook until cooked through, about 2 minutes per side, flipping once. Transfer to a plate and tent loosely with foil.
  2. Add 2 tablespoons butter to skillet and reduce heat to medium. Add shallots, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until shallots begin to soften, 6 minutes.
  3. Meanwhile, in a small bowl, whisk together broth, vinegar, and mustard. Add pears to skillet and cook, stirring occasionally, until beginning to soften, 4 minutes.
  4. Add broth mixture; cover and cook 5 minutes. Uncover, increase heat to high, and cook, stirring occasionally, until pears are tender and liquid is almost evaporated, 3 to 5 minutes.
  5.  Return turkey to skillet, along with any juices. Add thyme, toss to combine, and serve.

Olive~Me & Co’s Jalapeno Asparagus

Ingredients:

  • 1 pound asparagus
  • 1/4 cup Olive~Me & Co’s Jalapeno Olive Oil
  • 1 teaspoon garlic salt
  • 1/2 teaspoon black pepper

Instructions:

  1. Combine olive oil, garlic salt and pepper in a 1 gallon zip lock bag, shake to stir.
  2. Add asparagus to bag and knead until asparagus is completely coated.
  3. Warm a large pan to medium heat.
  4. Fill with a single layer of asparagus ….do not stack the asparagus, may take multiple batches depending on the size of the pan.
  5. Saute in pan, turning asparagus every 2-3 minutes until tender.
  6. Raise heat to medium-high, allow asparagus to turn deep brown on one side.

Sauce:

  • 1/8 cup Olive~Me & Co’s Olive Oil
  • 1 tablespoons Olive~Me & Co’s Traditional Balsamic
  • 1 tablespoons spicy brown mustard
  • 1 tablespoon honey

Mix ingredients together in a small bowl. Use a small spoon to drizzle sauce over top of asparagus when serving.

Olive~ Me & Co’s Smokey Bacon BBQ Sauce

Makes approximately 3 cups of sauce

Ingredients:

  • 1 tsp of Olive~ Me & Co’s Bacon Olive Oil
  • 2/3 cup of Olive~Me & Co’s Smoked Balsamic Vinegar
  • 2 Tbl finely chopped shallot
  • 3 cups ketchup
  • 1/4 cup dark brown sugar or Splenda Brown Sugar Blend
  • 1/3 cup honey
  • 1/4 cup spicy mustard
  • 2 Tbls horseradish (can substitute horseradish mustard instead)

Instructions:

  1. Heat Bacon Olive Oil in a saucepan over medium heat. Add shallots & saute for 1 minute. Add Smoked Balsamic Vinegar & cook to reduce by half. Add ketchup, brown sugar & honey.
  2. Simmer for 5 minutes.  Stir in mustard and horseradish.