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Balsamic Brussels Sprouts Skewers

Balsamic Brussels Sprouts Skewers

1 lb Brussels sprouts, trimmed and halved

2 tbsp OT olive oil

1 tbsp OT maple balsamic vinegar

1/2 tsp sea salt

1/4 tsp black pepper

1/3 cup toasted walnuts, chopped (pistachios work too)

2 tbsp honey

1 tsp OT apple cider vinegar

Optional: fresh thyme for garnish

8–10 wooden skewers

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large bowl, toss Brussels sprouts with olive oil, balsamic, salt, and pepper util well covered.

Arrange sprouts cut-side down on the baking sheet. Roast for 25–30 minutes, flipping after 15 minutes looking for a golden and crispy edge.

While sprouts roast, toast walnuts in a dry pan over medium heat for 2–3 minutes.

In a saucepan, warm honey and apple cider vinegar until just bubbling. Stir in the toasted walnuts and remove from heat.

Tread 4-5 of the sprouts on skewers, drizzle with walnut syrup and serve warm.  Garnish with fresh thyme.

Marinated Cheese

Marinated cheese

8 oz cheese of your choice (feta or goat cheese), cut into 1” pieces

1/2 cup OT olive oil*, choice

2 cloves garlic, minced

1 tsp dried oregano*

1 tsp OT House Dipping Blend*

1/2 tsp red pepper flakes* aka Pizza Pepper

Salt* to taste

In a mixing bowl combine the olive oil, minced garlic, dried oregano, red pepper flakes, OT Blend and a pinch of salt.

Gently toss them in the bowl, ensuring each piece is coated. Cover and place in the refrigerator for at least 2 hours or overnight.  Remove from refrigerator and allow to come to room temperature before serving.

Marinated Olives

Marinated Olives

2 cups mixed olives (Green and Kalamata) *

1/4 cup OT olive oil, choice*

2 cloves garlic, minced

1 teaspoon dried oregano*

1 teaspoon red pepper flakes* aka Pizza Peppers

1 teaspoon OT Mediterranean Blend*

Zest of 1 lemon

Instructions:

In a bowl, combine olives, olive oil, garlic, seasonings, and lemon zest.

Mix well and let marinate for at least 30 minutes to allow flavors to meld.

Serve in a small bowl with toothpicks.

Pasta Salad Skewers

Pasta Salad Skewers

12 cooked pasta shapes (penne, rotini, or tortellini)

1 cup cherry tomatoes, halved

1 cup mozzarella balls

1/2 cup olives, halved

Fresh basil leaves

1 Tbsp OT House Dipping Blend*

1 tsp red pepper flakes* aka Pizza Peppers

OT Balsamic glaze for drizzling*

OT Olive Oil of choice for drizzling*

½ tsp. Sea Salt*

Wooden skewers, soaked in water

Thread a cooked pasta shape, cherry tomato, mozzarella ball, olive, and a basil leaf. Repeat until the skewer is filled.

Arrange the skewers on a platter and drizzle with balsamic glaze and olive oil, finish off with seasonings, salt and pepper flakes before serving.

Sweet Potato Fries

Sweet Potato Fries

2 large sweet potatoes, cut into fries

2 tablespoons olive oil of choice* (Lime, Garlic, Dill, Harissa)

1 teaspoon OT Brazil Blend, Spanish Blend or Mediterranean blend*

1/2 teaspoon OT Garlic & Herb Blend*

Salt and pepper* to taste

Seasoned Ketchup (1/2 cup ketchup with 1 Tbsp Brazil Blend* and a dash of lime oil*) or aioli for dipping

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a bowl, toss sweet potato fries with olive oil, seasonings, salt, and pepper.

Spread the fries in a single layer on the baking sheet.

Bake for 25-30 minutes, flipping halfway through, until crispy and golden.

Serve warm with ketchup or aioli for dipping. 

Dill Dip with Pita Chips

Dill Dip with Pita Chips

1 cup Greek yogurt

½ tablespoon OT wild dill olive oil*

1/2 tablespoon OT lemon balsamic*

2 cloves garlic, minced

1 teaspoon dried dill*

1 teaspoon OT Mediterranean Blend*, for a less dill flavor try our OT English Rub*

Salt and pepper* to taste

Pita chips for serving

In a bowl, fold together Greek yogurt, balsamic, olive oil, garlic, dill, other seasonings salt, and pepper until smooth.

Transfer to a serving bowl and refrigerate for at least 30 minutes to allow flavors to meld.

Serve with pita chips for dipping or fresh cut vegetables (red peppers, cucumbers and etc.

One Dish Shrimp Cocktail

One Dish Shrimp Cocktail

1-pound large shrimp, peeled and deveined

1 lemon, sliced

1 tablespoon OT Brazil Blend*  (Mediterranean blend or Garlic & Herb Blend* are nice substitutes)

1 cup cocktail sauce

Fresh parsley and sliced lemons for garnish

Cocktail Sauce:  ½ cup ketchup, 1 Tbsp OT Brazil Blend*, 2 -3 Tbsp Horseradish,  1 Tbsp OT

Lemon Balsamic*, 1 tsp OT Garlic & Herb Blend*

Salt and pepper* to taste

Fill a large pot with water, add lemon slices and seasoning, and bring to a boil.

Add the shrimp and cook for 2-3 minutes until they turn pink and opaque.

Drain the shrimp and transfer them to an ice bath to stop cooking.

Serve chilled on top of cocktail sauce and garnish with parsley and lemon slices.

Loaded Potato Skins

Loaded Potato Skins

4 large russet potatoes

1 cup shredded cheddar cheese

1/2 cup cooked bacon, crumbled

1/4 cup sour cream, blended with 1 Tbsp OT Ranch Dip Mix* (options:  Spanish Blend*)

1 Tbsp OT English Rub* (other options:  Spanish Blend, French Blend or Garlic & Herb Blend *)

1/4 cup green onions, chopped

OT Olive oil*

OT Rosemary Salt*

Fresh Ground White Pepper* to taste

Preheat the oven to 400°F (200°C).

Scrub the potatoes and prick them with a fork. Bake for 45-60 minutes until tender.

Let the potatoes cool slightly, then cut them in half lengthwise and scoop out some of the flesh, leaving a thin layer.

Brush the insides with olive oil and sprinkle with English Rub, salt and pepper. Bake for an additional 10 minutes until crispy.

Fill each skin with cheddar cheese and crumbled bacon, then return to the oven until the cheese is melted. 

Top with sour cream (with ranch mix or Spanish Blend added) and green onions before serving.

Marinated cheese

Marinated cheese

8 oz cheese of your choice (feta or goat cheese), cut into 1” pieces

1/2 cup OT olive oil*, choice

2 cloves garlic, minced

1 tsp dried oregano*

1 tsp OT House Dipping Blend*

1/2 tsp red pepper flakes* aka Pizza Pepper

Salt* to taste

In a mixing bowl combine the olive oil, minced garlic, dried oregano, red pepper flakes, OT Blend and a pinch of salt.

Gently toss them in the bowl, ensuring each piece is coated. Cover and place in the refrigerator for at least 2 hours or overnight.  Remove from refrigerator and allow to come to room temperature before serving.

Red Potato Bites

Red Potato Bites

12 baby red potatoes, cleaned and halved

Water (for boiling)

2 ea. Bay Leaf, dried for potato water

Sea salt*

1 Tbsp OT French Blend*

1 tsp OT Manhattan Rub*

Crème fraiche

1 Tbsp Chopped chives, dill, and/or parsley

Drizzle of OT Olive Oil* of choice

Place potatoes in a saucepan with water, salt and bay leaf, enough water to cover the potatoes.  Simmer over medium-high heat for 12-15 minutes until tender in center.  Drain potatoes and cut a thin slice off of each potato bottom so they sit flat, and scoop out a portion of the top to fill with the cream mixture.  Place on a platter and set aside to cool.

In a small mixing bowl blend the OT blend with the cream.  Top each potato with the cream mixture and sprinkle with the Manhattan Rub and fresh herbs.  Drizzle with olive oil of choice and serve immediately.  Pairs nice with a slice of prosciutto.