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 Chili & Mango Salmon Quesadillas

ChiliMangoSalmonQuesadillas

Adapted from www.halfbakedharvest.com

Ingredients:

Sauce

  • ¼ cup Olive-Me & Co. Chili Balsamic
  • ½ cup Olive-Me & Co. Mango Balsamic
  • ¼ cup soy sauce
  • 1 tablespoon peanut butter
  • ½ cup coconut water or milk
  • 1 lime, juiced
  • 1 clove garlic, minced or grated
  • 1 tablespoon fresh ginger, grated
  • ½ teaspoon pepper

Quesadillas

  • 4 tablespoons Olive-Me & Co Thai Chili Olive Oil
  • 1 pound salmon, skin on
  • 2 cups Napa cabbage, chopped
  • 3/4 cup shredded carrots
  • 1 red bell pepper, sliced thin
  • 1/2 cup chopped peanuts
  • 1 cup steamed rice
  • 8 large flour tortillas
  • 8 ounces mozzarella cheese, shredded
  • Fresh cilantro or basil

Spicy Mango

  • 2 mangoes, peeled, pitted, diced
  • 1 red chili, seeded, diced
  • ½ lime, juiced
  • Drizzle of Olive-Me & Co Thai Chili Olive Oil or Olive-Me & Co Spicy Mango Balsamic
  • Pinch of cayenne pepper
  • Pinch of salt
  • Avocado, peeled, pitted, diced

 

Instructions:

  1. Combine sauce ingredients in a medium sauce pot. Simmer 5-10 minutes or until sauce has thickened slightly. Remove from the heat and set aside.
  2. Place the salmon on a plate and rub with 1 tablespoon olive oil. Gently rub 2-3 tablespoons of the balsamic sauce on the salmon.
  3. Heat a medium size skillet over medium-high heat and add a tablespoon of olive oil. Once hot, add the red pepper slices, cabbage and carrots. Stir fry for 2 minutes and then drizzle about 2-3 tablespoons of the balsamic sauce over the veggies, toss well and continue to cook until the veggies are tender. Remove the veggies from the pan. Reduce the heat to medium and add another tablespoon of olive oil, now add the salmon, skin side facing up. Sear the salmon for 3-4 minutes and then flip and continue cooking for another 4-5 minutes or until the salmon reaches your desired doneness. Cooking times will vary depending on the size of your salmon. Chop the salmon into bites.
  4. To assemble the quesadillas, heat an electric griddle or skillet over medium heat. Add a bit of olive oil. Place 4 tortillas down on a clean counter, covering each with some sauce and then sprinkle with a bit of cheese. Then evenly distribute the rice, veggies and salmon. Sprinkle with a little more of the cheese. Place the tortilla on the griddle or skillet, and then cover with the other tortilla. Cook until the bottom is crispy and golden brown, then gently flip and cook for another 2-3 minutes until crispy and golden.
  5. To make the spicy mangoes toss the mangoes and chopped red chili pepper with the lime juice, a drizzle of oil, a pinch of cayenne and salt.
  6. Cut into quesadillas into sections and serve with the spicy mangoes and any remaining sauce. Sprinkle with cilantro and avocados.

Olive~Me & Co.’s Roasted Red Pepper, Pomegranate and Walnut Dip

Olive~Me & Co.’s Roasted Red Pepper, Pomegranate and Walnut Dip

 

Ingredients

  • 3 roasted red bell peppers
  • 1/2 cup walnuts, chopped
  • 1/4 cup breadcrumbs
  • 2 garlic cloves, minced
  • 1 tablespoon Olive~Me & Co.’s Pomegranate or Black Walnut Balsamic Vinegar
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon ground cumin
  • 4 tablespoon Olive~Me & Co.’s Thai Chili or Hot Pepper EVOO, plus 1 teaspoon for garnish
  • Salt to taste
  • 1 to 2 tablespoons chopped parsley, for garnish
  • Pomegranate seeds, for garnish (optional)

 

Directions

  1. Combine red peppers, walnuts, bread crumbs, garlic, pomegranate balsamic, lemon juice and cumin in a blender or food processor. Blend until smooth, and scrape sides as needed.
  2. Slowly pour in 4 tablespoons olive oil, while the machine is running. Blend until smooth. Season with salt.
  3. Transfer to a serving bowl.  Garnish with the remaining 1 teaspoon olive oil, parsley and pomegranate seeds, if desired.

 

Flavours Note: If you don’t have our Pomegranate Balsamic of Thai Chili Olive Oil, get creative with other flavour combinations! Cherry & Mushroom, Blueberry & Meyer Lemon, Pistachio & Roasted Garlic, Mango & Jalapeno, Strawberry & Basil.. etc

Olive~Me & Co.’s Thai Chili Tomato Soup with Avocado Cream

Olive~Me & Co Thai Chili Tomato Avocado Soup

 

Ingredients:

  • 3 lbs tomatoes
  • 2 links of chorizo sausage
  • 2 cups water
  • 1 garlic bulb
  • 2 teaspoon Olive~Me & Co.’s Thai Chili Olive Oil
  • 1/2 teaspoon turmeric
  • 1 teaspoon sugar
  • 1 teaspoon cumin seeds
  • 1 tablespoon white wine vinegar
  • 2 teaspoons chopped cilantro
  • 1 medium sized avocado
  • 2 tablespoons fresh lemon juice

Instructions:

  1. Preheat the oven to 450F.
  2. Slice the tomatoes in half and spread them on a baking sheet.
  3. Take the garlic bulb and slice it in half but leave the skin on it. Put the garlic on the baking sheet and then drizzle one teaspoon Thai Chili Olive Oil and cumin seeds on the tomatoes and garlic.
  4. Roast the tomatoes and the garlic in the oven for 30 minutes.
  5. Remove the garlic from the pod and transfer them along with the tomatoes into a blender. Add the water and blend till completely smooth.
  6. In a stockpot, add the rest of the Thai Chili Olive Oil and heat on a medium flame.
  7. Remove the sausage meat from the casing and scramble the meat in the stockpot. Cook the sausage till it browns, then add the tomato puree, the sugar, turmeric, vinegar and bring the contents to boil.
  8. Immediately reduce the flame and let the soup reduce to a gentle simmer. Cover with a lid and cook for another 15 minutes.
  9. In the meantime, grind the avocado, 1 teaspoon of the cilantro, lemon juice to a smooth creamy paste.
  10. Season with salt and pepper.
  11. Serve the avocado cream as a dollop on top of the tomato soup in individual bowls, or on the side.

Note: As always you can adjust the consistency of the soup by adding more water and controlling the heat by using less Thai Chili Olive Oil and more of a plain olive oil.

Olive~Me Co’s Butternut Squash and Kale Quesadillas

squashkale-420x279

Ingredients:

  • 1/2 whole Butternut Squash, Peeled, Seeded, And Diced.
  • 2 Tablespoons Butter
  • 1 Tablespoon Olive~Me & Co’s Flavoured Or Unflavoured Olive Oil
  • 1/2 teaspoon Kosher Salt
  • Black Pepper To Taste
  • 1/4 teaspoon Chili Powder (more To Taste)
  • 1 bunch Kale, Leaves Torn, Stalks Discarded
  • 8 whole Small (fajita Sized) Flour Tortillas
  • Extra Butter For Frying
  • 2-1/2 cups Monterey Jack Cheese, Grated (more If Needed)
  • Sour Cream For Serving
  • Cilantro, For Serving
  • Salsa, Avocado Slices (optional) For Serving

 

Instructions:

  1. Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender. Remove to a plate and set aside.
  2. In the same skillet, melt 1 tablespoon of butter over medium-high heat and add in the kale. Toss it around with tongs and cook it for 3 to 4 minutes. Add in the cooked squash and gently toss together. Set aside.
  3. In a separate skillet, melt additional butter and lightly brown both sides of the 8 tortillas. Build the quesadillas one by one by adding a layer of cheese topped with a layer of the squash/kale mixture, topped with a second tortilla.
  4. Brown each quesadilla on both sides, adding more butter to the pan to make sure tortillas are nice and golden .
  5. When the cheese is melted, remove each quesadilla from the skillet and cut it into four wedges. Serve with sour cream, cilantro,  salsa, avocado.

Note: The butternut squash/kale mixture is also great tossed with a little pasta and olive oil, and topped with Parmesan shavings!

Olive~Me & Co Mahi-Mahi with Cilantro Cucumber Sauce

Ingredients:

  • 1/2 medium cucumber
  • 1/4 cup green onions, chopped
  • 1/4 cup cilantro, chopped
  • 2 1/2 tablespoons Olive~Me & Co Thai Chili Olive Oil
  • 1/4 cup red onion, chopped
  • 2 large garlic cloves, chopped
  • 1 jalapeno, to taste
  • 2 tablespoons Olive~Me & Co’s White Jalapeno Lime Balsamic Vinegar
  • juice of 1 lime
  • 4 mahi-mahi fillets, about 8 oz. each
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons garlic powder
  • salt and pepper

Directions:

  1. Pat fish with cumin, garlic powder, salt, and pepper. Grill about 5-6 minutes on each side.
  2. Combine cucumber, both onions, cilantro, garlic, jalapeno, White Jalapeno Lime balsamic vinegar, lime, Thai Chili Olive Oil, and salt and pepper in a food processor. Blend until chunky.
  3. Place a fillet on a plate and top with sauce.