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 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’s Panzanella Salad

image source http://dishingouthealth.com

image source http://dishingouthealth.com

Recipe adapted from http://www.thekitchn.com

Ingredients:

  • 1 (12- to 16-ounce) loaf artisan bread (8 to 10 very full cups) (fresh or stale)
  • 2 to 3 large heirloom tomatoes (3 pounds, about 8 cups chopped into bite sized pieces)
  • 1/2 large cucumber (chopped into bite sized pieces)
  • 1 medium red or yellow bell pepper (chopped into bite sized pieces)
  • 1/2 medium red onion (sliced and soaked in cold water 10-15 minutes before assembling salad)
  • 1/2 cup any Olive~Me & Co’s EVOO (or try our Basil Olive Oil if you don’t have fresh basil)  plus more
    oil if choosing method # 2 for the bread. See below)
  • 1/4 cup red wine vinegar (or Olive~Me & Co’s Rosato Wine Vinegar for a sweeter salad)
  • 1/2 teaspoon salt
  • Freshly ground black pepper, to taste
  • 1/2 cup thinly sliced basil
  • Fresh Parmigiano Reggiano (if choosing method #2 for the bread. See below)

Directions:

1. Slice the bread into 1-inch cubes: Slice or tear the bread into roughly 1-inch cubes (around 10 cups of bread)

2. Dry the bread:  (note: if you have very dry bread already, simply cube it to continue)

Method # 1: place cubes on baking tray and bake in a 300°F oven until hardened on the outside but still slightly soft in the middle (about 15 to 20 minutes) stirring once or twice during baking. Let cool completely.

Method # 2: 2-3 day old stale bread , cut into 1-inch cubes. Place in large skillet, over medium heat.  Drizzle on enough olive oil so that each piece has some on it. Fry cubes until golden (add oil as needed).  Finely grate Parmigiano Reggiano to cover bread; fry until crispy and browned. Let cool completely.

3. Make the vinaigrette:

Combine the olive oil, red wine vinegar (or rosato wine vinegar), salt, and a freshly ground black pepper in a mason jar. Shake vigorously. (Or simply combine ingredients in a small bowl and whisk well)

4. Combine the cooled bread and chopped vegetables in a large mixing bowl. Pour the vinaigrette over top and thoroughly combine.

5. Let the salad sit between  1/2 hour to 4 hours. Stir occasionally so the juices and vinaigrette are evenly distributed.

6. Just before serving, stir in the basil. This salad is best eaten the day it’s made.

Crispy Zucchini and Parmesan Spears

zucchini spears

Ingredients:

  • 4 zucchini, quartered lengthwise
  • 1/2 cup fresh grated Parmesan
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon Olive~Me & Co. Roasted Garlic olive oil
  • 1 tablespoon Olive~Me & Co. Basil olive oil
  • 2 tablespoon chopped fresh parsley leaves
Instructions:
  1. Preheat oven to 350 degrees F. Spray a cooling rack with nonstick spray and place on a baking sheet; set aside.
  2. In a small bowl, combine Parmesan, thyme, oregano, salt and pepper to taste.
  3. Place zucchini onto the cooling rack on the baking sheet. Drizzle with both Olive~Me & Co’s Basil and Roasted Garlic olive oil, then sprinkle with the Parmesan mixture.
  4. Place into oven and bake until tender (about 15 minutes).
  5. Broil for 2 to 3 minutes, or until the crisp and golden brown.
  6. Serve immediately. Sprinkle with parsley, if desired.

Olive-Me & Co Asparagus and Carrots Salad

Recipe adapted from Food & Drink Magazine – Spring 2015

Serves 6

Ingredients:

  • 2 Tbs roasted hazelnut oil
  • 2 Tbs any plain Olive-Me & Co Extra Virgin Olive Oil
  • 1 Tbs finely chopped tarragon
  • 2 Tbs finely chopped chives
  • 2 tsp Olive-Me & Co Rosato Wine Vinegar
  • ¼ tsp salt
  • 1/3 cup hazelnuts
  • half a bunch of asparagus, washed and trimmed
  • 4-6 slender , young carrots, peeled
  • 1 oz (30g) shaved Parmesan or Gruyere

Directions:

  1. In a small bowl, whisk together hazelnut oil and Olive-Me & Co EVOO, tarragon, chives, Olive-Me & Co Rosato Wine Vinegar and salt. Set aside for the flavours to blend while preparing the remaining ingredients (dressing may be made up to a day in advance and refrigerated until ready to serve).
  2. Toast the hazelnuts in a 350 F oven for 8 – 10 minutes or until noticeably darker and fragrant; allow to cool. Place in a clean kitchen towel, gather towel and rub hazelnuts against each other to loosen skins. Remove nuts to a board, leaving skins behind; roughly chop.
  3. Using a vegetable peeler, shave both the asparagus and carrots into long thin strips; place in a large bowl. Add hazelnuts and cheese, dress with vinaigrette and gently toss to combine. Divide salad between 6 chilled salad plates.

 

Olive~Me & Co’s Spring Vegetable Pasta with Lemon & Chive Sauce

Spring vegetable pasta with lemon and chive sauce

Recipe and image adapted from bbcgoodfood.com

Serves 4

Ingredients:

  • 3 cups of mixed spring vegetables such as green beans (halved), asparagus (3 inch diagonal pieces), broad beans and peas.
  • 400g tagliatelle or fettuccine pasta
  • 1 lemon (zest from half and juice from whole)
  • 1 Tbs Sutter Buttes Chardonnay Mustard or Traditional mustard
  • 1 Tbs any Olive~Me & Co EVOO
  • 3 Tbs snipped chives
  • Freshly ground black pepper, to taste
  • Grated Parmesan, to serve

Instructions:

  1. Cook the pasta, adding the vegetables for the final 5 minutes of the pasta’s cooking instructions
  2. On low heat, place lemon juice in a small pan with the mustard, Olive~Me & Co EVOO and a little black pepper. Warm through until smooth.
  3. Drain the pasta and vegetables, adding 4 Tbsp of the water to the lemon/mustard sauce, adding most of the chives, then add to the pasta, tossing everything together well.  Divide between 4 shallow bowls and top each with black pepper, Parmesan and the remaining chives.

Tapenades & Spreads

tapenades and spreads photo

Our tapenades and spreads are blended with lots of flavor by using hand picked fresh ingredients. So, with every spoonful of our tapenades and spreads that you have, you will find a beautiful combination of taste and smell. You can easily choose from Parmesan Asiago Spread, Fig and Olive Tapenade, Kalamata and Caper Tapenade, Sun Dried Tomato and Olive Tapenade, Spicy Antipasto Spread.

                                                                                                                                                           

Fig & Olive Tapenade:

fig and olive tapenade

This tapenade blends the flavors of the California countryside. Abundant with Fig trees and olive groves, this tapenade is handcrafted, made fresh in small batches, and combines only the best quality ingredients. It is a unique blend that can be used as a spread on sandwiches, with artisan cheeses or as an appetizer with warm crustybread.

– view recipes

view flavour card

 

 

 

Kalamata & Caper Tapenade:

kalamata and caper tapenade

This tapenade has a light, fresh flavor with hints of citrus on the finish.  A blend of Kalamata olives and capers, this tapenade has a light, fresh flavor with hints of citrus on the finish.

– view recipes

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Olive & Parmesan Tapenade:

olive and parmesan tapenade Parmesan cheeses are random-grated and blended with extra virgin olive oil and just the right amount of spices. A combination of creamy parmesan cheese and salty chopped California olives. This tapenade is a pantry staple and must have for any olive lover..

 

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Sun-Dried Tomato & Olive Tapenade:

sun-dried tomato and olive tapenade

Our Sun-Dried Tomato & Olive Tapenade is simply divine with its tangy and full-bodied flavor. The tomatoes are slow-dried in the sun and blended with just the right amount of herbs. We then add crushed Kalamata Olives  and crushed red pepper to create this intensely deep flavored tapenade.

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Parmesan-Asiago Spread:

parmesan-asiago spread

Our rich and nutty Parmesan-Asiago Spread is made from a delicious mixture of two premium cheeses, which we blend with a precise measurement of garlic and spices. We then blend with our Extra Virgin Olive Oil to create a rich spread with a hint of heat to give it a little kick at the end.

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spicy antipastoThis spicy pickled vegetable tapenade is a convenient and delicious way to incorporate veggies into your meals or side dishes. Blended with our award-winning habanero infused extra-virgin olive oil this condiment has quite a kick.

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*New* Dipping Sauces

Tuscan Herb Dipping Sauce:

tuscan herb dipping sauce

Our Tuscan Herb Dipping Oil will remind you of the comfort of Italian cooking. We combine our fresh and fruity California Extra Virgin Olive Oil and our Traditional Aged Balsamic Vinegar with a selection of Tuscan Herbs: fresh flavors of basil, oregano, and rosemary.

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Traditional Balsamic Vinegar Garlic-Herb Dipping Sauce:

traditional balsamic garlic-herb dipping sauceFrom our kitchen to your table, our Traditional Balsamic Garlic-Herb Dipping Sauce will delight all of your senses. We combine our fresh and fruity California Extra Virgin Olive Oil and our Traditional Aged Balsamic Vinegar with a selection of our favorite herbs and spices to create this irresistible dipping sauce.

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Spicy Chili Dipping Sauce:

spicy chili dipping sauce

This Dipping Sauce is created for those who like some “heat” on their palate. We combine fresh and fruity California Extra Virgin Olive Oil, Traditional Balsamic Vinegar and a selection of our favorite herbs & spices to create this dipping sauce.

– view recipes

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Parmesan Dipping Sauce:

parmesan dipping sauce

We combine fresh and fruity California Extra Virgin Olive Oil and Italian Parmesan cheese with some of our favorite herbs to create this delightful dipping sauce.  For all cheese lovers it will add exceptional flavor to your cooking.

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New Products!

Click these links to see our new products!

Dipping Sauces in Parmesan, Tuscan Herb, Spicy Chili, and Garlic-Herb. (The herbs and spices are right in the bottle)

Fruit Fusion Balsamic Vinegar in Cranberry, Fig, Blueberry, and Apricot. (There’s real fruit pieces mixed in!)

Tapenades and Spreads: Olive and Parmesan, Kalamata and Caper, Sun-dried Tomato and Olive, Fig and Olive, and Parmesan-Asiago spread.

And some beautiful hand-crafted ‘grater dipping plates‘ you can use to help create your own olive oil and balsamic dips!

Olive~Me & Co.’s Oven-Roasted Cauliflower with Roasted Garlic Olive Oil and Lemon Juice

Olive~Me & Co.’s Oven-Roasted Cauliflower with Roasted Garlic Olive Oil and Lemon Juice

 

Ingredients

  • 5 to 6 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium cauliflower)
  • 1/4 cup Olive~Me & Co.’s Roasted Garlic olive oil
  • 1 tablespoon sliced garlic
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons grated Parmesan
  • Chopped chives, parsley or basil, for garnish

Directions

  1. Preheat the oven to 500 degrees F.
  2. Place the cauliflower florets in a large sauté pan or a roasting pan. Drizzle Olive~Me & Co.’s Roasted Garlic olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the sauté/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan.
  3. Garnish and serve immediately while still warm.