Sausage Sage Stuffing

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Sausage Sage Stuffing

Sausage Sage Stuffing: A flavorful side dish featuring dried bread cubes, sautéed celery, onions, and sage-seasoned sausage. Baked to perfection for a delectable addition to your holiday feast.

 

Ingredients:

 

Bread Crumbs:
  1. Cut bread into 1-inch cubes.
  2. Place in a large roasting pan.
  3. Cover with a clean dish towel.
  4. Leave to dry out overnight.

 

Seasoning Mix:
  1. Place butter, celery, onion, seasonings, and 2 tbsp. Olive Amelia Wild Mushroom & Sage Olive Oil in a saucepan.
  2. Cook until the celery and onions are soft.
  3. Add in the chicken broth.

 

Directions Mix:
  1. In a separate pan, brown the sausage in 1 tbsp of Olive Amelia Wild Mushroom & Sage Olive Oil.
  2. Add the seasoning mix to the sausage and stir.
  3. Pour the sausage, seasonings, and Olive Amelia Black Currant Balsamic Vinegar over the bread and mix well.
  4. Bake in a roasting pan for 40 minutes at 375°.

 

Stir once at the 20-minute mark.

Enjoy this simple yet flavorful fall dish!

$6.95 – $29.95Select options

$6.95 – $29.95Select options

Spicy Coconut Squash Soup

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Spicy Coconut Squash Soup

With a nice balance of sweet and spicy, this creamy soup packs a bite!

 

Ingredients:

 

Directions:
  1. Heat a large pot over medium heat.
  2. Coat the bottom of the pot with a drizzle of Olive Amelia Jalapeno Olive Oil.
  3. Add in the thinly sliced onions. Saute until clear.
  4. Add the minced garlic and cook for 2 minutes.
  5. Season with a pinch of Roasted Garlic Sea Salt.
  6. Bring the heat to medium low.
  7. Stir in the Squash, Pumpkin and Vegetable Broth into the pot.
  8. Season with the Dragons Breath Rub & Seasoning
  9. Cook for 20 minutes, stirring occasionally.
  10. Add the Coconut Cream and 1 tbsp of Olive Amelia Coconut White Balsamic Vinegar.
  11. Simmer on low for 10 minutes, stirring occasionally.

 

Ready to Serve:

Before enjoying, top your bowl of soup with a drizzle of Coconut Cream, Olive Amelia Coconut White Balsamic Vinegar, Olive Amelia Jalapeno Olive Oil, and a sprinkle of Dragon's Breath. 

Enjoy with rice, over mashed potatoes or a cheese sandwich! 

$6.95 – $29.95Select options

$6.95 – $29.95Select options

Watermelon Salad with Basil Lychee Vinaigrette

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Watermelon Salad with Basil Lychee Vinaigrette

Indulge in a symphony of flavors with our Watermelon Salad. A harmony of fresh watermelon, zesty vinaigrette infused with basil and lychee, and a medley of vibrant ingredients creates a delightful culinary masterpiece.

 

Vinaigrette:

 

Salad:
  • 1/4 cup Fresh Parsley
  • 8 cups Watermelon, cubed
  • 1/4 cup Muffaletta Italian Mix
  • 1/4 cup Red Onion, thinly sliced
  • 1/2 cup Cotton Cloud Goat Cheese
  • 1 English Cucumber, thinly sliced & halved

 

Directions:
  1. In a large bowl, whisk together the vinaigrette ingredients.
  2. To the large bowl, add in all of the salad ingredients.
  3. Gently toss to coat.
  4. Enjoy right away!

*Cotton Cloud goat cheese is in store only

$6.95 – $29.95Select options

$6.95 – $29.95Select options

Greek Dressing

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Greek Dressing

Create a harmonious Greek Dressing with ground mustard, minced garlic, Salt Sisters Greek Bread Dip, Savannah Bee Whipped Honey with Lemon, Olive Amelia Extra Virgin Olive Oil, and Olive Amelia Ultra Premium White Balsamic Vinegar. Blend, drizzle, and savor!

 

 

 

 

Directions:
  1. Combine all ingredients into a blender, except the Extra Virgin Olive Oil.
  2. Mix on low speed.
  3. Slowly drizzle the Extra Virgin Olive Oil in.
  4. Store in a sealed jar.  Refrigerate and Enjoy!

 

*Makes 3/4 cup of dressing

**For a more creamy dressing, blend in 1/4 cup of Cotton Cloud Goat Cheese from Grateful Hill Farm.
(available in store only)

$6.95 – $29.95Select options

$6.95 – $29.95Select options

Virgin Bloody Mary

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Virgin Bloody Mary  

Our Bloody Mary mixers are packed with flavor!  

Enjoy a morning pick me up with our Olive Amelia Bloody Mary Drink Mixer or the Natural Blonde Bloody Mary Mix.     

 Add the Salty Blonde Bloody Mary Rimmer on the edge of your glass.    

Throw in your favorite drink garnishes like celery, olives, bacon, and even shrimp!  

Same as a regular Bloody Mary minus the vodka!  

Mojito

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Mojito

Ingredients:
  • 2 oz rum
  • 1 oz lime juice
  • .75 oz Blueberry Lavender Crescent Simples
  • 5-6 mint leaves
  • Soda Water

 

 

Make it Zero Proof: Skip the rum, or use a zero proof rum
Add your mint leaves, lime juice, and simple syrup to the bottom of a Collins glass and muddle lightly.
*You don’t want to smash the mint leaves, you just want to express them.
Top with rum, ice, and soda water, then stir with a bar spoon to combine.

Espresso Martini

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Espresso Martini

Introducing the "Espresso Crescent Delight": A mesmerizing blend of vodka, espresso, Kahlua, and Blackberry Vanilla Crescent Simples. Shake, strain, and savor this divine elixir garnished with three espresso beans for good fortune. Cheers!

 

Ingredients:

*Make it Zero Proof: Skip the vodka and Kahlua and top with tonic. Espresso tonics are delicious!

 

Directions:
  1. Simply add all the ingredients to a shaker with ice, shake until the shaker is too cold to hold, and strain into a chilled coupe.
  2. Garnish with three espresso beans -- one for health, one for wealth, and one for happiness.

*Recipe by Crescent Simples

Citrus Blackened Mahi Mahi with Southern Grits

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Citrus Blackened Mahi Mahi with Southern Grits

 

Mahi Mahi Marinade:

 

Directions: 

Place the Mahi Mahi in a large bowl.  

Pour the marinade over the fish and coat evenly.  

Cover and place into the fridge for 30 minutes to an hour.

 

 

Cooking: 

  • Pre Heat a large cast iron pan over medium-low heat.  
  • Cover the entire pan with a light layer of the Olive Amelia Blood Orange Olive Oil and your choice of avocado oil or coconut oil. 
  • Once the oil is heated, place the fish into the pan.  Do not overcrowd the pan. 
  • Cook each side for 4-5 minutes or until a crust has formed on the outside and the fish is cooked throughout. 
  • Move the fish to a towel-lined plate to remove excess oil. 
     

Southern Grits Ingredients: 

  

Directions: 

In a pot, add the grits, water, milk, Olive Amelia Blood Orange Olive Oil, Caribbean Jerk Rub & Seasoning, and sea salt.   

Bring to a boil over medium heat, stirring frequently.   Once at a boil, bring the heat to low and continue to stir often.   

Cook for 15 - 18 minutes. 

Remove from heat, once the grits have a nice thick consistency. 

Add in the Grateful Hill Farm Orange Blossom Special Goat Cheese and stir until combined. 

 

Plate the fish and grits and enjoy this delicious southern meal with a twist! 

Carne Asada with Chimichurri

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Carne Asada with Chimichurri

Steak Marinade:

Chimichurri:

 

Add all of the ingredients to a blender.
Blend until smooth and done!

Prep:

Combine all of the marinade ingredients in a large bowl and mix well.
Place steak into a large pan and pour the marinade over it.
Marinade from 4 hours up to 24 hours.

Cook:

Preheat the grill to medium-high heat.
Once heated, place the steak on the grill.
Cook for 4 - 6 minutes per side.
Allow the steak to rest for 10 minutes before slicing.
Slice against the grain of the steak.

Plate the steak and spoon the homemade chimichurri sauce over it.

Enjoy with seasoned rice, grilled peppers, and onions!

Spring Pea & Asparagus Risotto

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Spring Pea & Asparagus Risotto

Spring Pea & Asparagus Risotto

Ingredients

6 cups chicken broth

4 tablespoons of Olive Amelia Garlic Olive Oil

1 bunch asparagus, preferably thin, trimmed and cut into 1 inch pieces

1 cup frozen peas

1 medium yellow onion, finely chopped

1-1/2 cups Arborio rice

1/4 cup Olive Amelia Sicilian Lemon Balsamic Vinegar

Salt and Pepper to taste

1/2 cup grated Parmigiano-Reggiano, plus more for serving

Directions:

In a medium pot, bring the broth to a simmer.

Meanwhile, in a large pot or Dutch oven, add 1 tablespoon of the Garlic Olive Oil over medium-low heat. Add the asparagus. Cook, stirring frequently, until the asparagus is tender-crisp, 2 to 4 minutes, depending on the thickness of the asparagus.

Now add the peas and continue cooking until the peas are defrosted, about 1 minute.

Transfer the vegetables to a plate and set aside.

In the same pot over medium-low heat, add 2 tablespoons of the Garlic Olive Oil, add the onions, stirring frequently, until translucent, 2 to 3 minutes.

Add the rice, stirring constantly, until glossy and translucent around the edges, about 2 minutes.

Drizzle in the Sicilian Lemon Balsamic and cook until completely absorbed, about 1 minute.

Ladle about 1 cup of the simmering broth into the rice and cook, stirring occasionally, until absorbed. Continue adding the broth, 1 cup at a time and stirring frequently until it is absorbed, until the rice is al dente and creamy, about 25 minutes.