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 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 Chocolate Jalapeno Balsamic Pork Tenderloin

image source: pinterest

image source: pinterest

Recipe Adapted from http://www.epicurious.com/

Ingredients

  • 1 lb. Pork Tenderloin
  • 1/4 cup Olive~Me & Co Roasted Garlic Olive Oil
  • 1/2 cup Olive~Me & Co Chocolate Balsamic Vinegar
  • 1 tbsp. fresh Rosemary, finely chopped
  • 1 tsp. black pepper, course grind
  • 1/2 tsp. sea salt

Instructions

  1. In a zip-lock bag, place the olive oil, balsamic vinegar, rosemary and pepper. Squeeze bag to mix.
  2. Place the pork tenderloin in the bag and place in the refrigerator to marinade, at least 30 minutes or all day. Turn bag occasionally.
  3. Preheat oven to 375 degrees.
  4. Sprinkle salt over pork tenderloin.
  5. Heat an oven-proof skillet on the stove over medium high heat. Braise the pork 2 minutes per side until nicely browned. Discard the remaining marinade.
  6. Place the skillet into the oven and roast the pork for 15-20 minutes or until pork reaches an internal temperature of 150 degrees.
  7. Remove from the oven and allow to rest for 5 minutes then slice into 1/2 inch rounds

TIPS: Add some freshly chopped garlic into the marinade if you want a stronger garlic flavour. Garnish with sprigs of rosemary.

Olive~Me & Co’s Black Bean and Sweet Potato Breakfast Burritos

image source neighborfoodblog.com

image source neighborfoodblog.com

INGREDIENTS:

For the sweet potatoes:

  • 3  Cups  sweet potatoes, peeled and cut into one inch cubes
  • 2  Tbsp  Olive~Me & Co.’s  Roasted Garlic Olive Oil
  • 1  tsp  chili powder,
  • 1  tsp  ground cumin
  • Kosher salt to taste

For the black bean mash:

  • 2 1/2 Cups  black beans
  • 2 Tbsp  tahini
  • 1 tsp  cumin
  • juice from a half lime (about half a lime)
  • 1/4 tsp kosher salt
  • 1/4 cup Olive~Me & Co.’s Arbequina Extra Virgin Olive Oil

For the eggs:

  • 8 large eggs
  • splash of milk, any kind
  • 1/2 Tbsp Olive~Me & Co.’s Shallot Olive Oil
  • 1/2 yellow onion, finely diced
  • Kosher Salt and freshly ground black pepper to taste

Other:

  • 8 whole wheat tortillas
  • 1/2 Cup green chiles
  • 1/2 Cup harissa sauce (or another flavourful chili paste)
  • 1/2  Cup of canned peaches and cream corn
  • ½ yellow onion (the other half)

DIRECTIONS:

For the Sweet Potatoes:

  1. Preheat oven to 400ºF and drizzle about 2 Tbsp of olive oil on a baking pan.
  2. Spread prepared sweet potatoes on pan and season with spices. Toss to coat evenly.
  3. Roast for 20-25 minutes or until you can pierce with a fork. Set aside

For the Black Bean Mash:

  1. Place all ingredients in a high speed food processor and process on high until smooth. Add more olive oil if you need to thin your paste out (note: this makes more than you will need for your burritos, so you can store the left over mash for another meal)

For the Eggs:

  1. Warm up the oil in a large pan on medium heat. Add in onion and heat until almost translucent.
  2. Crack 8 eggs into a bowl and add a splash of milk. Whisk. Then, add into pan and scrambled until cooked. Season with salt and pepper to taste.

Assemble:

Spread on about a Tbsp of black bean mash and a Tbsp  of harissa sauce onto each tortilla. Then, add sweet potatoes, egg, a Tbsp of corn, a Tbsp of green chiles, and a Tbsp of chopped onion (add more or less of each ingredient as you desire)

Wrap like a burrito and eat immediately or freeze for future use*.

Notes:

  • To freeze:  individually wrap in parchment paper. You can write the name of the burrito and the date on the paper, then place them into a large freezer bag.
  • You can add cheese into these burritos if you’d like
  • substitute the egg for scrambled firm tofu if you wish
  • prepare rice or quinoa to add in for more fullness if desired
  • place ingredients into a bowl with some avocado slices if you want/need to skip the bread
  • try throwing some chopped kale or spinach in near the end of cooking your eggs
  • chopped cilantro makes an excellent topping/garnish
  • drizzle sriracha over your burrito before serving if you want to kick the heat up a notch
  • left over chicken lends itself very nicely as a filling addition

Olive~Me & Co’s Sesame Spinach Parmesan Garlic Crackers

Ingredients

  • 1 2/3 cups all purpose flour
  • 1 ½  tsp baking powder
  • 1 tsp salt
  • 1 Tbsp sesame seeds (white ones look better in this recipe)
  • ¼ tsp cayenne pepper (optional)
  • ½ cup freshly grated Parmesan cheese
  • 1 Tbsp Olive~Me & Co’s  Roasted Garlic Olive Oil
  • ¼ cup water
  • 2 cups fresh baby spinach

Directions:

  1. Pre-heat the oven to 400°F/200°C.
  2. Wash the spinach and put it in a blender together with the water and blend until completely smooth.
  3. In a mixing bowl add in all of the dry ingredients, whisk and then add in the spinach-water and olive oil. Mix and knead with your hand until it’s a smooth dough. Add more flour if your dough is too sticky.
  4. On a floured baking sheet (or silpat mat) roll out the dough until thin and even (about 1/8th inch or thinner).
  5. Cut it with a pizza cutter horizontally and vertically (to make squares).
  6. Bake them in the oven for about 20 minutes (until they get crispy).
  7. Let cool and serve.

Terrific with Olive~Me & Co.’s Thai Chili Tomato Soup with Avocado Cream or  Olive~Me & Co.’s Vegetable Soup!

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’s Chilled Carrot Soup with Pistachio Pesto

Recipe adapted from Food & Drink Magazine: Early Summer 2015

Serves 6

Ingredients:

  • ¼ cup unsalted butter
  • 6 cups coarsely grated carrot
  • Salt
  • 2 Tbs coriander seed
  • 4 cups water
  • ½ cup Greek yogurt
  • Freshly ground black pepper
  • 1/3 cup shelled, unsalted pistachios
  • ½ cup firmly packed mint leaves
  • ¼ cup firmly packed parsley leaves
  • 1/3 cup Olive~Me & Co Roasted Garlic Olive Oil

Instructions:

  1. Melt butter in a large saucepan over medium heat. Once foaming, add carrot and salt; sauté, stirring often, for 5 minutes or until softened. Add coriander seed and water; bring to a boil and cook for 10 minutes. Turn out into a blender; liquefy. Add yogurt and pulse to combine. Cover and refrigerate until chilled, about three hours, or preferably overnight (soup will keep for up to 5 days in refrigerator).
  2. When ready to serve, season soup to taste with pepper; add more salt if necessary.
  3. Combine pistachios, mint and parsley in a food processor or mini-chop; coarsely chop. Add Olive~Me & Co’s Roasted Garlic Olive Oil; pulse until finely chopped. Season with salt. Divide soup between 6 soup bowls and garnish each with a swirl or pistachio pesto.

Olive~Me & Co’s Easy Garlic Broccoli Pasta

Broccoli-Pesto-Pasta-Recipe-1

Recipe submitted by Jennifer Brooks

Ingredients:

  • 1 package spaghetti noodles
  • 1 crown of broccoli, cleaned and chopped
  • salt and pepper to taste
  • 4 heaping tablespoons Olive~Me&Co’s Parmesan And Asiago Spread
  • 3 tablespoons Olive~Me & Co’s Roasted Garlic Olive Oil

Instructions:

  1. Bring a large pot of salted water to a boil
  2. Break pasta noodles in half and add to the water, adding the chopped broccoli once the water returns to a boil. Cook until pasta is al dente
  3. Strain the noodles (reserving a little pasta water) and broccoli and return to the pot (which is no longer on any heat)
  4. Add the oil and cheese spread (and some reserved pasta water if needed) and stir while pasta is still hot
  5. Return the lid to the pot and let stand 5 minutes before serving

This makes a great and easy side dish too!

Olive~Me & Co’s Bacon Caprese Salad

bacon caprese

recipe adapted from www.saveur.com

Ingredients – Vinaigrette:

  • 3/4 lb bacon, diced, crisped, reserve fat
  • 1/2 cup chopped celery
  • 1/2 cup honey
  • 1/2 cup Olive~Me & Co’s Rosato Wine Vinegar
  • 1/2 cup slice shallots
  • 1 1/4 tablespoon lemon juice
  • 1/2 tablespoon Olive~Me & Co’s Chardonnay Mustard
  • 1/4 cup Olive~Me & Co’s Roasted Garlic Olive Oil
  • salt and freshly ground pepper to taste

Ingredients – Salad:

  • 1 lb fresh mozzarella, halved crosswise and thinly sliced
  • 4 heirloom tomatoes, cut into wedges
  • 1 tablespoon fresh marjoram leaves

Instructions: 

Make the vinaigrette: In a large food processor, process 1/2 lb bacon, celery, honey, vinegar, shallots, lemon juice, and mustard until smooth. With the processor running, slowly add oil and the reserved bacon fat, season with salt and pepper.

Make the salad: Combine mozzarella, tomatoes, and marjoram; season with salt and pepper and drizzle with vinaigrette. Garnish with remaining bacon and serve.

Olive~Me & Co. Cauliflower Crust Pizza

Adapted from www.domesticate-me.com

Ingredients:

Crust:

  • 2 ½ cups cauliflower, chopped in food processor or blender
  • 1/2 cup mozzarella cheese, shredded
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon garlic powder
  • ¼ teaspoon crushed red pepper (optional)
  • ¼ teaspoon salt
  • 1 egg

 

Topping:

  • 3 teaspoons Olive~Me & Co. olive oil (Citrus Habanero, Italian Herb, Roasted Garlic, Parmesan, Basil, Oregano, Jalapeno, etc)
  • Veggies and meats of your choice
  • ¼ cup pizza sauce or pesto
  • ½ cup shredded mozzarella cheese

Instructions:

  1. Place a pizza stone or baking sheet in your oven and pre-heat the oven to 450 degrees. On a pizza peel or cutting board, place a piece of parchment sprayed with non-stick cooking oil.
  2. The cauliflower should be the texture of sand.
  3. Place the cauliflower in a microwave safe bowl and microwave, covered, for 4 minutes.
  4. Let your cauliflower cool completely. When cool, place the cauliflower in a towel and wring it tightly (do it in 2 batches). You want to remove as much moisture from the cauliflower as possible.
  5. Place the cauliflower in a mixing bowl and add the cheese, spices, and the egg. Mix until well combined.
  6. Form the dough into a ball and place it on the parchment-lined pizza peel or cutting board. Place a second piece of sprayed parchment on top of the dough ball and roll it out into a circle about 1/6-inch in thickness. Remove the second sheet of parchment and briefly set your pizza aside while you prepare your toppings.
  7. Roast, grill, or sauté the vegetables and meats.
  8. Carefully transfer your dough to the hot pizza stone/baking sheet. Bake for 8-10 minutes until the dough is golden brown. Carefully remove it from the oven.
  9. Spread the sauce over the pizza dough and sprinkle with an even layer of mozzarella. Top with the rest of your toppings.
  10. Return the pizza to the oven for another 5-7 minutes until the cheese is melted and bubbling slightly.
  11. Drizzle your favourite Olive~Me & Co. Olive Oil on top of pizza. Let your pizza cool for a few minutes before slicing to make sure that the crust stays intact.