by wjolivec | Dec 29, 2020 | EVOO, Recipes, Sides, Traditional
Ingredients 8 ounces pancetta or bacon, small diced 1Tbsp J. Olive Co. EVOO 2 shallots, sliced 1 pound Brussels sprouts, peeled, cored, halved salt and pepper 4 Tbsp J. Olive Co. Traditional Balsamic 2 Tbsp honey Directions Preheat oven to 400 degrees. Place pancetta...
by wjolivec | Dec 28, 2020 | EVOO, Recipes, Sides, Traditional
Ingredients 3 bacon slices 1 cup chopped onion 1 (16-ounce) package chopped fresh collard greens ¼ tsp salt 2 garlic cloves, minced 1 bay leaf 1 (14.5-ounce) can fat-free, lower-sodium chicken broth 3 Tbsp balsamic vinegar 1 Tbsp honey Directions Cook bacon in a large...
by wjolivec | Nov 25, 2020 | Basil, Recipes, Sides, Strawberry
Ingredients 1-1.5 lbs of asparagus, ends trimmed 2 Tbsp of J. Olive Co. Basil Olive Oil 2 Tbsp of J. Olive Co. Strawberry Balsamic 1/3 cup of grated parmesan cheese Salt and pepper, to taste Directions Preheat oven to 400 degrees. Place asparagus on baking sheet....
by wjolivec | Oct 29, 2020 | Main Course, Pumpkin Pie Spice, Recipes, Sides, Wild Mushroom & Sage
Ingredients Pumpkin Spice Pork Chops 1 lbs Pork Chops, Boneless 3/4 tsp Pumpkin Pie Spice 1 tsp Garlic, minced ½ tsp Salt ¼ tsp Black Pepper 2 Tbsp Stone Ground Mustard 1 Tbsp J. Olive Co. Butter Olive Oil 1 tsp J. Olive Co. Wild Mushroom & Sage Olive Oil Balsamic...
by wjolivec | Oct 23, 2020 | Pumpkin Pie Spice, Recipes, Sides, Wild Mushroom & Sage
Ingredients 2 sweet potatoes peeled and sliced 2 tsp minced garlic 1 Tbsp J. Olive Co. Wild Mushroom & Sage Olive Oil 1 Tbsp J. Olive Co. Pumpkin Pie Spice Balsamic 2 Tbsp butter melted 4 Tbsp grated Parmesan cheese 1/2 tsp garlic salt 1/2 tsp Italian Seasoning...
by wjolivec | Oct 23, 2020 | Pumpkin Pie Spice, Sides, Wild Mushroom & Sage
Ingredients Toasted Pumpkin Seed & Sage Pesto 1/4 cup light packed fresh sage leaves 1/3 cup + 1/4 cup toasted pumpkin seeds 1/3 cup J. Olive Co. Wild Mushroom & Sage Olive Oil 2/3 ricotta, divided (feta or grated Pecorino can be used as a substitute) sea...
