Recipes

Lime Olive Oil Poppy Seed Bread with a Raspberry Balsamic Glaze

Bread Ingredients:
2 cups flour
1 3/4 tsp baking powder
1/2 tsp salt
1 cup ricotta cheese
2 eggs
1/2 cup Olive Amelia Lime Olive Oil
2/3 cup sugar
2 tbsp lime zest
3 tbsp poppy seeds

Directions:
Preheat the oven to 350 F.
Oil a 9-inch loaf pan
In a large bowl, sift flour, baking powder, and salt.
In another bowl, mix the ricotta and eggs.
Add the Lime Olive Oil, sugar, lime zest, and poppy seeds.
Stir together.
Pour the wet ingredients into your dry ingredient bowl and mix until combined.

You’re ready to bake!
Pour into the oiled loaf pan and bake for 35 – 40 minutes.
The cake will be ready once the top is lightly brown, and the toothpick comes out clean from the center.
Let cool.

Olive Amelia’s Raspberry Balsamic Vinegar Glaze:

Directions:
Pour one cup of balsamic vinegar into a pan.
Heat the pan to medium-low
Bring to a low boil.
Simmer for 10-12 minutes, stirring occasionally.
The glaze is ready once the balsamic lightly coats the back of a spoon.

*Reduction time depends on the size of the pan.
The larger the pan is, the less time it will take to reduce.

Once the bread is cooled, drizzle the raspberry balsamic glaze over it for the final touch!
This sweet, citrus bread pairs nicely with a cup of tea!

Ingredients:

3 cups of broccoli (roughly one bunch)

1 cup carrots, cubed

1 tbsp of sesame oil
1 tbsp sesame seeds
a small handful of peanuts
2 green onions, sliced
3 tbsp water
Salt and pepper for taste

Directions:

Cut the broccoli into small florets, then wash and rinse.
Heat a pan to medium heat, add the sesame oil, broccoli, and carrots.
Cook for about a minute.
Add 3 tbsp of water and cover the pan.
Let it saute for another 4-5 mins.
Whisk together the sauce and slice up the green onions.
Now add the sauce, sesame seeds, peanuts and green onions to the broccoli and carrots.
Stir gently for another 2-3 mins.
Add salt and pepper to taste.
Drizzle with more Sicilian Lemon balsamic vinegar
Done!

Sauce:
1 tbsp soy sauce
1 tbsp sweet chili sauce
1 tbsp Olive Amelia Sicilian Lemon Balsamic Vinegar

Ingredients:

2 cups cooked jasmine rice
1 tablespoon coconut oil
1 tablespoon olive oil (try Olive Amelia Garlic Oil, Harissa Oil, or Chipotle Olive Oil)
1 cup diced carrots
1 cup diced red bell pepper

1 cup frozen peas
1 cup frozen corn
1/4 cup diced white onion
1/8 cup thinly sliced green onion
2 teaspoons minced garlic
1 teaspoon low-sodium soy sauce
1 teaspoon sesame oil
4 tablespoons liquid egg whites
salt and black pepper to taste

Directions:

Heat 1/2 tablespoon of coconut oil in a large wok or frying pan over high heat until smoking.
Add half of the jasmine rice and cook, stirring / tossing, until the rice is toasted (about three minutes.)
Transfer cooked rice to a medium bowl.
Repeat with another 1/2 tablespoon of coconut oil and the remaining rice.
Return all rice to wok and press it to the sides.
In the middle of the pan, add 1/2 a tablespoon of olive oil, the carrots, red bell pepper, onion, green onion and garlic.
Stir gently and cook until soft and fragrant.
Add the soy sauce and sesame oil; toss/stir to coat.
Push the rice to the side of the pan and add the remaining 1/2 tablespoon of olive oil.

Pour the liquid egg whites into the oil.
Stir quickly to scramble.

Once scrambled, stir the egg and rice together.
Add the frozen peas and corn and continue to stir until peas and corn are thawed.
Season to taste with salt and black pepper.

Garnish with parsley and cilantro.

Ingredients:

2 cups fresh diced butternut squash

1 cup brussel sprouts, halved

whole garlic cloves, handful
3 tablespoons Olive Amelia Mushroom & Sage Olive Oil
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon cinnamon
3/4 cup pecans
2 Fuji apples, peeled and thinly sliced

2 tbsp. honey

Directions:

Preheat oven to 425 F.
Combine squash, brussel sprouts, olive oil, salt, pepper, and cinnamon until evenly coated.
Spread mixture in single layer on baking sheet, bake for 10 minutes.
While baking, peel the apples and thinly slice.
Remove pan from oven and add the apples, garlic cloves, and pecans.
Bake 15 more minutes or until softened.
Transfer mixture to serving platter, drizzle with honey.

Ingredients:

1 bunch of Kale
1/2 tbsp. Olive Amelia Garlic Olive Oil
Salt and Pepper to taste

Directions:

Pre-heat oven to 350 degrees.
Line baking sheet with parchment paper.
Make sure kale is clean and dry then drizzle with garlic olive oil.
Lay the kale into a single layer, add salt and pepper.
Bake for 12 minutes.
Flip the kale half way throughout baking.
Let cool and enjoy!

Ingredients:

1/2 cup Wild Anithos Dill Mayonnaise
1 tbsp. Dijon Mustard
1 tsp. Lemon Juice
1/4 tsp. Fresh Ground Black Pepper
15 ounces, (3 cans), of drained Tuna
1/3 cup Celery, minced
1/3 cup Cucumber, diced
1/3 cup Red Onion, diced
Fresh Dill to taste
In a bowl mix together the Wild Anithos Dill Mayonnaise, Dijon Mustard, Lemon Juice, and Black Pepper.
Once combined, add in the Tuna, Celery, Cucumber, Red Onion, and Fresh Dill. Mix well.

Refrigerate for at least an hour before serving.
Enjoy on a croissant, over a salad mix, or with your favorite crackers!

 

Wild Anithos Dill Mayonnaise

Ingredients:
2 egg yolks
1/3 cup Olive Amelia Wild Anithos Dill Olive Oil
1/3 cup Olive Amelia Extra Virgin Olive Oil 
2 tsp. Olive Amelia Suyo Cucumber White Balsamic Vinegar

Using an immersion blender, blend the egg yolks until smooth.
Slowly add the olive oils until the mixture begins to thicken.
Once the olive oils are incorporated add the Suyo Cucumber White Balsamic Vinegar.
Season with salt to taste and enjoy!

Locals Supporting Locals
Pictured:
The croissants are from our local bakery Nana Teresa’s.
Featuring an array of freshly baked treats!
Located in Historic Downtown Fernandina Beach, Florida.

Mixed Greens are from Bacons Select Produce.
Hydroponically grown produce – Available at the farmers market every Saturday in Historic Downtown Fernandina Beach, Florida.

Noodles:
Cooked Rice Noodles
Diced Red Cabbage
Diced Red Peppers
Shredded Carrots
Olive Amelia Butter Olive Oil (cooking oil)

Beef Bulgogi:
2 pounds top sirloin steak (thinly sliced)
Olive Amelia Butter Olive Oil (cooking oil)

Garnish:
Chives
Sesame Seeds
Salt Sisters Pink Himalayan Mineral Salt – Medium Course

Marinade for the beef & Sauce for the noodles:
3 tbsp. Minced Garlic
3 tbsp. Minced Ginger
1/4 cup Olive Amelia Sesame Oil
2/3 cup Coconut Aminos or Soy Sauce
1/2 cup Olive Amelia Gochujang Olive Oil – Featured in this month’s pairing @ a discount! – Click Here!
1/2 cup Olive Amelia Lemongrass Mint White Balsamic Vinegar – Featured in this month’s pairing @ a discount! – Click Here!
1/4 cup Savannah Bee Company Orange Blossom Honey
1/4 cup Fresh lime juice

(Use 1/2 of this mixture for the beef bulgogi marinade and the other half save for the noodles.)

Instructions:
In a large bowl, combine the Garlic, Ginger, Olive Amelia Sesame Oil, Coconut Aminos, Olive Amelia Gochujang Olive Oil, Olive Amelia Lemongrass Mint White Balsamic Vinegar, Orange Blossom Honey, and fresh lime juice.

Set aside half of the mixture to save for the dressing.

Add the sliced beef to the bowl and marinade in the fridge for at least 2 hours, yet overnight is best!

Ready to cook?! Bulgogi Time!

Heat a large pan over medium-high heat.
Add the Olive Amelia Butter Olive Oil to the pan.
Place the marinated beef into the pan, searing it quickly on both sides until cooked to your liking.
Set aside onto a plate once done.

In the same heated pan, add Olive Amelia Butter Olive Oil to lightly coat the bottom of the pan.
Cook the cabbage, peppers, and carrots on medium-high heat for one minute.
Add in the cooked rice noodles, sauce, and cooked beef bulgogi.
Stir together until all of the ingredients are well combined.

Ready to plate!
Garnish with chives, sesame seeds, and pink himalayan mineral salt.

Balsamic Cocktail Formula

The basic cocktail recipe for a delicious cocktail changes based on whether you are using a white or a dark balsamic vinegar.

Dark Balsamic Vinegars:

• 1/2 jigger (1.5 tablespoons) Dark Balsamic Vinegar (such as Blackberry Ginger, Black Cherry, Black Currant, Blueberry, Cinnamon Pear, Dark Chocolate, Fig, Pomegranate, Raspberry, Strawberry, Tangerine, or Maple)
• 1 jigger (3 tablespoons) of your favorite alcohol (vodka, tequila, whisky, and bourbon are good options)
• 1/2 tablespoon simple syrup
• about 5 jiggers (about 8 oz) soda water, tonic water, seltzer, or club soda

1. Pour all ingredients over ice. Taste, and add more water or simple syrup to your preference.
2. Garnish with fresh fruit, lemon or lime wedge, or mint.

 

White Balsamic Vinegars:

• 1/2 jigger (1.5 tablespoons) White Balsamic Vinegar (such as Coconut, Cranberry Pear, Grapefruit, Gravenstein Apple, Pineapple, Umeboshi Plum, Mango, Peach, or Sicilian Lemon)
• 1 jigger (3 tablespoons) of your favorite alcohol (vodka, gin, tequila, and whisky are good options)
• 1 tablespoon simple syrup
• about 5 jiggers (about 8 oz) soda water, tonic water, seltzer, or club soda

1. Pour all ingredients over ice. Taste, and add more water or simple syrup to your preference.
2. Garnish with fresh fruit, lemon or lime wedge, or mint.

Ingredients:

8 chicken thighs (wings or drumettes)

2 tbsp cornstarch

1/2 tsp salt

1/2 tsp pepper

2 tbsp Olive Amelia Butter Olive Oil

1 1/2 tbsp Olive Amelia Ginger & Black Garlic Olive Oil

4 cloves minced garlic

1/3 cup Savannah Bee Tupelo Honey

1/3 cup chicken stock

2 tbsp Olive Amelia Umeboshi Plum White Balsamic Vinegar

1 tsp Olive Amelia Sesame Oil

 

Directions:

Place the chicken thighs in a bowl and add the cornstarch, salt, and pepper.

Toss the chicken in the mixture until fully coated.

Heat the Butter Olive Oil in a large skillet over medium-high heat.

Add the chicken thighs, and cook on one side until golden brown. (4-5 minutes)

Flip the chicken and cook for 2 minutes.

Remove the chicken from the skillet and set aside.

 

Sauce time!

Add the Ginger & Black Garlic Olive Oil and fresh minced garlic to the skillet.

Turn the heat down to medium-low to protect the garlic from burning.

Combine the Tupelo Honey, chicken stock, Umeboshi Plum, and Sesame Oil in a bowl and stir together.

 

Add the sauce to the pan.

Turn the heat up to bring the sauce to a boil.

Return the chicken to the skillet.

Simmer until the sauce reduces, thickens, and the chicken is cooked through. (4 minutes)

 

Serve over rice and top with fresh parsley and red pepper flakes.

Ingredients:

1 package of skinless, boneless chicken breasts
4 Tbsp Persian Lime Olive Oil
juice and zest of 1 lime
3 Tbsp sesame oil
2 cup canned coconut milk
2 tsp cumin
salt to taste
4 tsp curry powder
1/2 cup chopped fresh cilantro
Serrano honey vinegar

Prep:

Cut the chicken breast completely in half.
Place in a gallon size zip lock bag and pound chicken to the same thickness.

In a bowl combine the olive oils, lime, coconut milk and seasonings.
1/2 of the mixture is for the marinade and the other half save as the sauce.
Pour half of the mixture over the chicken and marinade in the bag for up to 3 hours.

Cook:
Grill the chicken breast and serve with rice and roasted vegetables.
Drizzle your sauce over the dish and finish with a touch of Serrano Honey Vinegar on top!