Olive~Me & Co. Creamy Turkey Soup

creamy-turkey-soupServes 8

INGREDIENTS:

  • 2 cups diced cooked turkey
  • 1 yellow onion, chopped
  • 3 celery stalks, diced
  • 2 medium to large carrots, diced
  • 1 cup fresh sliced mushrooms
  • 1 teaspoon dried basil (1 TBS fresh)
  • 1 garlic clove (finely diced)
  • 2 teaspoons butter
  • 2 tablespoons Olive~Me & Co. Rosemary Olive Oil
  • 3 cups chicken broth (or homemade turkey broth)
  • 2 cups diced potatoes
  • 1 cup whole milk
  • Sour cream to garnish
  • Fresh parsley to garnish

DIRECTIONS:

  1. Sauté all vegetables (except the potatoes), basil, garlic and in the 2 tsp butter and 2 Tbsp Olive~Me & Co Rosemary Olive Oil until softened.
  2. Add potatoes, turkey and broth.
  3. Simmer about 15 minutes.
  4. Reduce the heat and add milk, salt and pepper to taste.
  5. Simmer about 20 minutes.
  6. Remove from heat and serve hot with a dab of sour cream and a sprinkle of parsley.

SUGGESTIONS: Top with a drizzle of Olive~Me & Co. Habanero Olive Oil or Olive~Me & Co. Thai Chili Olive Oil for a kick of heat, or even  Olive~Me & Co’s Roasted Garlic Olive Oil for a deeper garlic flavour!

 

Olive~Me & Co’s Fig Balsamic Glazed Rack of Lamb

lamb chop with mashed

Image source food.allwomenstalk.com

 

Ingredients:

  • 1 ½ lbs rack of lamb (about 8 chops)
  • 2 clove garlics, peeled
  • 2 Tbsp Sutter Buttes Chardonnay Mustard
  • 1 tsp coriander
  • 3.5 Tbsp Sutter Buttes Dense Fig Balsamic (which has pieces of fig throughout the bottle)
  • 3 Tbsp Olive~Me & Co. Rosemary Olive Oil
  • 2 Tbsp Worcestershire sauce
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • Kosher Salt and Freshly ground black pepper to taste

 Directions:

  1. Place all ingredients into a food processor and blend into a paste.
  2. Trim the excess fat off the rack of lamb. Put the lamb into a zip lock bag and pour in the marinade while massaging the lamb chops through the bag to make sure everything is well incorporated. Let sit in the fridge for at least 24 hours. But, bring the lamb chops to room temperature before cooking.
  3. Preheat the over to 350.
  4. Sear the rack of lamb on the grill* on high heat (for about 2 minutes per side).
  5. Place the rack fat side down in a large oven proof dish on the middle rack of the oven and cook, uncovered for 30 minutes (or until the meat reaches an internal temperature of 145F. (see TIP below)
  6. Remove from the oven and let rest for 10 minutes. Carve the rack into chops. Season with salt & pepper and serve with Olive~Me & Co’s White Truffle Olive Oil Mashed Potatoes. Spoon a little remaining sauce from pan onto each serving.

* NOTE: If you don’t have a grill you can heat some peanut or avocado oil in a grill pan on the stovetop on high heat and sear the meat on all sides.

TIP:

  • Rare: 115 to 120°F
  • Medium-Rare: 120 to 125°F
  • Medium: 130 to 135°F
  • Medium-Well: 140 to 145°F
  • Well-Done: 150 to 155°F

Olive-Me & Co Roasted Mushroom & Romaine Salad

mushroom and romaine salad

Adapted from www.cookincanuck.com

Ingredients:

Salad:

  • 12 oz. crimini mushrooms, quartered
  • 1 tbsp Olive-Me & Co Rosemary Olive Oil
  • 2 garlic cloves, minced
  • 1/8 tsp salt
  • 1/8 tsp ground pepper
  • 2 ½ cups shredded romaine lettuce
  • 1/4 cup pecans, chopped

Dressing:

  • 1 1/2 tbsp Olive-Me Co Cask 18 Balsamic Vinegar
  • 1/2 tsp Dijon mustard
  • Pinch of salt and pepper
  • 1 tbsp Olive-Me & Co Rosemary Olive Oil

Instructions:

  1. Preheat oven to 450ºF. Line a baking sheet with parchment paper.
  2. In a medium bowl, toss mushrooms with olive oil until coated. Add the garlic, salt and pepper, and toss.
  3. Spread the mushrooms evenly on the prepared baking sheet. Bake until the mushrooms are brown on the bottom side, about 15 minutes. Turn the mushrooms and bake for an additional 5 minutes.
  4. Place the romaine lettuce in a large bowl and combine with the roasted mushrooms, toasted pecans and dressing. Toss to coat and divide between 2 plates. Serve.

The dressing:

  • In a small bowl, whisk together the balsamic vinegar, mustard, salt and pepper. Slowly whisk in the olive oil until combined.

Olive~Me & Co’s Espresso Balsamic Steak Glaze

espresso steak

Ingredients:

  • 4 servings of flank steak, boneless rib eye steaks (about ¾ inches thick), or any other tender beefsteaks (about 6 ounces each)
  • 3 tablespoons Olive-Me & Co EVOO
  • ½ cup chopped shallots
  • 1 tablespoon chopped fresh rosemary
  • ½ cup Olive-Me & Co Espresso Balsamic

Directions for Steak:

  1. Coat the steaks with 1 tablespoon of the Olive-Me & Co EVOO and generously salt and pepper both sides. Grill or pan fry steaks as desired, flipping once during cooking. Use an instant-read thermometer inserted horizontally into the steak, pulling steaks when the internal temperature registers 120 degrees for rare, 125 degrees for medium-rare, and 135 to 140 degrees for medium. Grilling and pan-frying times may vary depending on thickness of the steaks.
  2. Transfer steaks to a plate (using tongs instead of a fork) and tent with foil to keep warm.

Directions for Glaze:

  1. Add remaining 2 tablespoons of Olive-Me & Co EVOO to a skillet or sauté pan over medium heat (if pan-frying steaks use the same skillet).
  2. Add shallots and rosemary and cook for about 2 minutes, stirring occasionally, until shallots start to become translucent.
  3. Add espresso balsamic vinegar and continue cooking to reduce the mixture to a glaze about 1 minute (if pan-frying steaks and using the same skillet, scrape up browned bits).
  4. Finally add the juices remaining from the plate holding the tented steaks. Drizzle over warm steaks and serve immediately.

Olive~Me & Co’s Rosemary Olive Oil Hummus & Pita

Hummus:

  • 1 15 oz can of chick peas
  • 1 clove of garlic
  • 1/2 tsp of salt
  • 1/4 tsp red pepper flakes
  • 1/4 tsp ground black pepper
  • 1 tbsp Olive~Me & Co’s Rosemary Olive Oil
  • A few sprigs of fresh rosemary (optional)
  • Juice of 1/3 lemon

 

Drain the chickpeas, but keep the liquid. Put the chickpeas and all other ingredients into a food processor or blender & blend until smooth. Add reserved chick pea liquid until desired consistency is achieved. You can substitute with other flavors of olive oil and spices torosemary-hummus suit your taste!

 

Pitas:

  • 1 package pita bread
  • Olive~Me & Co’s Rosemary Olive Oil
  • Salt & Pepper
  • Dried Oregano

Preheat oven to 400. Cut each pita into 8 small triangles & place on a baking sheet. Drizzle the pitas with Olive~Me & Co’s Rosemary Olive Oil. Sprinkle salt, pepper and oregano over the pitas. Bake for 7 mins or until golden and crispy.

Olive~Me & Co Balsamic and Olive Oil Pot Roast

Ingredients

  • 1 Sirloin Roast Beef or any beef roast
  • 3 Cloves Garlic
  • Salt
  • Pepper
  • 4 Potatoes peeled
  • 1/4 cup Balsamic Vinegar (18 year Old Traditional, Chili, Garlic Cilantro, Pomegranate, Fig or Smoked)
  • 3 tbsp Olive Oil (Rosemary, Chipotle, Chili, Habanero, Italian Herb, Sundried Tomato, Jalapeno)
  • Garlic powder
  • Worcestershire sauce
  • 1 Onion, roughly chopped
  • 1/4 cup water

Directions:

  1. Place roast beef in a pan
  2. Season roast with salt, pepper , garlic cloves top with drizzled oil and Worcestershire sauce.
  3. Peel potatoes and top them with Worcestershire sauce and then pour the balsamic vinegar over the roast and potatoes.
  4. Season with salt and pepper.
  5. Add 1/4 cup of water to pan .
  6. Cook at 400 for 2 hrs if you like medium cooked . Cook 30 to 35 minutes longer if you like well done.

Tip: periodically baste the potatoes with the pan juice to give them more flavour

Olive~Me & Co’s White Bean Dip with Rosemary EVOO

Ingredients:

  • 1/4 cup Olive~Me & Co’s Rosemary EVOO, divided into two equal parts
  • 2 cloves garlic, peeled and minced
  • 2 cans (15 oz. each) white beans, drained and rinsed
  • 2 tablespoons lemon juice or equivalent from freshly squeezed lemons
  • 2 teaspoons kosher salt
  • 2 sprigs fresh rosemary

Instructions:

  1. In a frying pan over medium heat, add half the olive oil and the 2 cloves of garlic (do not overcook the garlic) about 1 minute.
  2. Pour the oil and garlic into a food processor.
  3. Next add into the processor white beans, lemon juice, and salt.
  4. Blend until smooth.
  5. Pour into a serving dish.
  6. Drizzle the other half of the rosemary evoo over the bean dip.
  7. Mince one teaspoon of the rosemary leaves and sprinkle over the dip.