Chipotle and Espresso Balsamic Grilling Marinade Serves 6 Ingredients: 4 lbs. ribeye steak (1 lb. each steak) Marinade 1 cup Olio’s Market Chipotle Infused Olive Oil 1 1/2 cups Olio’s Market Dark Espresso Balsamic 3 cloves garlic 1 small shallot 2 tsp Olio’s Market Smoked Applewood Salt Dry Rub 2 Tbsp Chipotle Powder 1 Tbsp cumin 1 tsp salt (to taste) Directions Combine all marinade ingredients together and emulsify using a food processor. Save half of the marinade in a separate container for a basting liquid. Place the steaks in an airtight container and pour remaining marinade over it, letting it marinate for 4 hours in the refrigerator. In the meantime, mix all dry rub ingredients together. When the steaks have finished marinating, remove it from the marinade and blot off any extra liquid, discarding used marinade. Cover with the dry rub, and get ready to grill! While grilling, brush the steaks with the separate container of basting liquid to infuse the sweet flavor of the balsamic marinade. This recipe can be easily modified to accommodate chicken, ribs or pork chops
HONEY BALSAMIC CHICKEN BREASTS AND VEGGIES INGREDIENTS: • 16 ounces baby red potatoes, quartered • 2 cups cherry tomatoes • 2 tablespoons Olio’s Market Tuscan Herb olive oil or a Fresh Extra Virgin Olive Oil • Kosher salt and freshly ground black pepper, to taste • 1 pound asparagus, trimmed • 2 tablespoons chopped fresh parsley leaves FOR THE CHICKEN • 1/4 cup Olio’s Market 18yr old balsamic vinegar or Molto Denissimo Balsamic Vinegar • 2 tablespoons honey • 1 tablespoon Dijon mustard • 2 cloves garlic, minced • 1/2 teaspoon dried oregano • 1/2 teaspoon dried basil • Kosher salt and freshly ground black pepper, to taste • 4 boneless, skinless chicken breasts DIRECTIONS: 1. In a medium bowl, whisk together balsamic vinegar, honey, Dijon, garlic, oregano and basil; season with salt and pepper, to taste. 2. In a gallon size Ziploc bag or large bowl, combine balsamic vinegar mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade. 3. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. 4. Place potatoes and tomatoes in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Place chicken around potatoes and tomatoes in a single layer. 5. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.* Stir in asparagus during the last 10 minutes of cooking time. 6. Serve immediately, garnished with parsley, if desired. *Cooking time will vary depending on the size and thickness of the potatoes. Recipe from “DAMN DELICIOUS”
Breaded Pork Cutlet with Avocado-and-Shredded Kale Salad BY MARIAN COOPER CAIRNS Pork and avocado might be this spring's power couple. INGREDIENTS YIELDS: 4 SERVINGS 1 large bunch Lacinato kale, thick stems discarded and leaves thinly sliced 5 tbsp. Olio’s Market olive oil, divided – use any fresh varietal or flavored oil to add a nice flavor Kosher salt Freshly ground black pepper 4 pork cutlets (about 1 lb.), pounded thin 1/4 c. all-purpose flour 2 large eggs, beaten 1 c. panko breadcrumbs 1 small head radicchio, leaves torn 1 c. snap peas, thinly sliced 1 avocado, chopped 1 lemon, peel removed and flesh chopped DIRECTIONS TOTAL TIME: 0:35
Toss together kale and 3 tablespoons oil in a bowl. Season with salt and pepper. Set aside to soften. Place flour in a shallow dish. Place eggs in a second shallow dish. Place breadcrumbs in a third shallow dish. Season pork with salt and pepper. Working one piece at a time, dip pork in flour, then in eggs, then in breadcrumbs, pressing gently to help adhere. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook pork, in batches, until golden brown and cooked through, 2 to 3 minutes per side. Slice into thin strips. Add radicchio, snap peas, avocado, and lemon to the kale and toss to combine. Season with salt and pepper. Serve salad topped with pork.
Tangy Potato Salad BY KATE MERKER AND BETH LIPTON Spoiler: Pickle lover's will love this tangy side dish. INGREDIENTS YIELDS: 8 SERVINGS 2 1/2 lb. new potatoes Kosher salt Freshly ground black pepper 1/4 c. olive oil 2 tbsp. red wine vinegar 1 tbsp. Dijon mustard 1/2 c. chopped half- sour pickles, plus 2 tablespoons pickle brine 2 tsp. mustard seeds 2 c. watercress 1/4 c. chopped fresh chives 1/3 c. chopped fresh flat-leaf parsley DIRECTIONS TOTAL TIME: 0:30 Place potatoes in a large pot; cover with cold salted water. Cover and bring to a boil, reduce heat to low, and simmer until tender, 15 to 18 minutes. Cut into halves or quarters, if large. Meanwhile, whisk together oil, vinegar, Dijon, and pickle brine in a bowl. Season with salt and pepper. Add potatoes, pickles, and mustard seeds, and toss to coat. Fold in watercress, chives, and parsley.
GARLIC ROASTED CARROTS YIELD:6 SERVINGS PREP TIME: 5 MINUTES COOK TIME: 40 MINUTES TOTAL TIME: 45 MINUTES This is really the best and easiest way to roast carrots. All you need is 5 min prep. It is just that quick and easy! 59.5 calories. INGREDIENTS: 24 baby carrots, tops trimmed to 2 inches 2 tablespoons Olio's Market Garlic Olive Oil 2 tablespoons 18 Yr Old Traditional Balsamic Vinegar 1 teaspoon dried thyme Kosher salt and freshly ground black pepper, to taste 2 tablespoons chopped parsley leaves DIRECTIONS: Preheat oven to 375 degrees F. Toss the carrots with the Garlic Olive Oil. Place carrots in a single layer onto the prepared baking sheet. Add balsamic vinegar, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake for 35-40 minutes, or until tender. Serve immediately, garnished with parsley, if desired. Greek Style Chicken Slouvaki with Lemon, and Garlic Olive Oil Garlic Roasted Potatoes Chicken Souvlaki 1 1/2 pounds boneless skinless chicken breast cut in 1" pieces Marinade 1 cup whole milk plain yogurt 1/3 cup garlic olive oil juice from half a lemon 1 tablespoon Neapolitan Herb balsamic 2 teaspoons kosher salt fresh ground pepper to taste
Place the marinade ingredients into a bowl and whisk thoroughly. Add the chicken and marinade into a zip lock bag or large bowl with a cover. Refrigerate for a minimum of 4 hours or up to 24 hours.
To cook the chicken, prepare a grill for indirect cooking, or preheat the oven to 400 F. The chicken can be cooked on skewers or in a single layer on a greased broiler pan.
If grilling, place the skewered chicken on to the grill over indirect heat, turn every two minutes to cook all sides of the chicken, approximately 8 minutes in total. Remove and allow to rest briefly while covered.
If broiling in the oven, either skewer the chicken or place in a single layer on a mesh cooking rack or broiler pan. Cook the chicken on the top rack at 450 F. for 6 minutes and then turn the broiler on for an additional 4 minutes of broiling. Turn the chicken to brown each side. Serve immediately
Olive Oil Roasted Lemon Garlic Potatoes 2 pounds waxy skin potatoes cut in half (or quarters if large)
Marinade 1/2 cup lemon olive oil 5 cloves fresh garlic, minced 3 tablespoons Neapolitan Herb balsamic 1/2 cup chicken stock or water 2 teaspoons kosher salt fresh ground pepper to taste finely chopped fresh parsley (optional)
Preheat the oven to 400 F. Whisk the marinade ingredients except the water in a large bowl. Toss the potatoes with the marinade and arrange in a single layer on a large baking sheet. Add water to the bottom of the pan with the potatoes. Cook for 40 minutes until the water is evaporated and the potatoes are crusty-golden brown. Adjust seasoning as necessary and serve sprinkled with fresh parsley.
Serves 6 as a side dish
Pasta with Mushroom-Sage Olive Oil Fried Sage Leaves and Pecorino Ingredients 4 tablespoons Wild Mushroom & Sage infused Olive Oil 6 fresh sage leaves, cut in thin strips 2 oz. pancetta thinly sliced (optional) 1 tablespoon fresh lemon juice 1/3 cup grated Pecorino Romano kosher salt and fresh ground pepper to taste 12 oz. dry pasta of choice, cooked al dente in lightly salted water
Directions While your pasta cooks add the olive oil to a large saute pan over medium heat. Add sage leave strips and (pancetta if using). Fry for a couple of minutes until the sage and pancetta strips are crispy but not burnt. Add the lemon juice and whisk. Set aside. Drain the pasta but leave a fair amount of cooking water in the pasta. Add the wet pasta to the saute pan and return to heat tossing to coat and thicken the sauce. Test for seasoning, adding fresh ground pepper and additional salt if desired, and serve immediately.
Persian Lime Cupcakes with Wild Cascadian Raspberry White Balsamic Vinegar Icing Ingredients Duncan Hines, Betty Crocker or any White Cake Mix Follow the instructions on making cupcakes with the exception of using the Persian Lime Olive Oil instead of the Vegetable Oil that it calls for.
Icing 1 container of vanilla or cream cheese icing 1 oz or to taste - Olio's Market Wild Cascadian Raspberry White Balsamic Vinegar Red and Green Sugar Topping or any topping Mix the balsamic vinegar with the icing to taste. Decorate cupcakes.
Variations You can use any of the White Balsamic Vinegars to the icing to create a flavor of your choosing and you can change the olive oil as well: Blood Orange, Lemon, etc.
Rosemary Olive Oil Pumpkin Rolls Save this recipe for the holidays, your next dinner party or brunch, or any random day (they're that good). These rolls would be equally delicious with roasted pork for dinner, or slathered with butter and honey for breakfast. Our Rosemary Olive Oil adds a hint of fragrant flavor, but you could make these with a Single Varietal Extra Virgin Olive Oil as well. Ingredients 1/2 cup warm milk (105-110 degrees) 1/4 cup warm water (105-110 degrees) 1 packet instant dry yeast (2 1/4 t) 1 teaspoon sugar 1 cup pumpkin puree 1/3 cup honey 1/3 cup Wild Rosemary Olive Oil, plus a few tablespoons to coat the bowl in step 6 2 large eggs 2 teaspoon salt 5-6 cups all purpose or bread flour (the amount will vary based on the moisture content of your pumpkin) optional garnishes: chopped rosemary, Rosemary Olive Oil, flaky sea salt
Instructions Combine milk and water in a microwave-safe measuring cup or bowl and heat to between 105 and 110 degrees F.Add the sugar and yeast, set aside for about 10 minutes to let foam form to make sure the yeast is active.Add the pumpkin, honey, olive oil, eggs, and salt to the bowl of a stand mixer and combine with either a spatula or the mixer paddle.Add the milk mixture to the bowl and mix to combine.Using the dough hook with the mixer running, add the flour 1 cup at a time, thoroughly combining between additions. Add 4.5 cups of flour, then add flour a few tablespoons at a time until the dough comes together and pulls away from the side of the mixing bowl. Coat the inside of a large mixing bowl with a few tablespoons of Rosemary Olive Oil and place the dough in the bowl. Cover with a towel and place in a warm, dry spot to rise. Let rise for 60-90 minutes, until roughly double in size.Punch the dough down and turn it out onto a lightly greased surface. Cut the dough into 24 equal pieces, and shape the pieces into balls.You'll need two 9x13 pans, or 3 9-inch round pans (or some combination of the two). You can really use whatever you have around, though!Line baking pans with parchment paper and place the dough balls in the pans. Leave enough space for the dough to double in size. It's ok if they end up touching. Cover the pans and let them rise in a warm, dry place for 60 minutes.Preheat oven to 350 degrees. Bake for 20-25 minutes until golden brown. If garnishing, pull the rolls out of the oven 5 minutes before they're done baking. Brush the tops with Rosemary Olive Oil and sprinkle with chopped rosemary and flaky sea salt. Return to the oven to finish baking.
Recipe from The Olive Scene
Olio's Market 10051 W 21st Street North, Suite 101 East of Maize Rd on W 21st Wichita, KS 67205 (316) 941-7620 Hours: Tues - Sat 10:00am - 6:00pm