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Maple Glazed Carrots

6 large carrots peeled and cut in to thick sticks, I like to use different colored carrots

2 tbsp OT olive oil of choice (Milanese Gremolata is a nice choice)

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp ground cinnamon optional

Maple Glaze

2 tbsp maple syrup

1 tbsp OT Butter olive oil

1 tsp Dijon mustard optional

1 tsp OT apple cider vinegar, or choice balsamic

Topping

1/4 cup chopped pecans lightly toasted

Preheat oven to 425°F.

Spread carrots on a baking sheet. Drizzle with olive oil, salt, pepper, and cinnamon if using. Toss to coat. Roast for 25 minutes.

In a small bowl, whisk together maple syrup, Dijon, apple cider vinegar and butter olive oil.

Remove vegetables from the oven, pour the maple glaze over them, and toss.

Return to the oven and roast for an additional 8–10 minutes until caramelized and tender.

Sprinkle with toasted pecans before serving.

Deviled Easter Egg Baskets

Deviled Easter Egg Baskets 

12 large - boiled eggs I used home eggs

12 - fresh parsley branches, chives can also be used

⅓ cup Duke’s Mayo

1 Tbsp. Dijon mustard

½ tsp OT Garlic & Herb Blend

¼ tsp black ground pepper 

½ tsp sugar

1 dash OT Cranberry Pear balsamic 

Rinse parsley branches. Separate leaves from stems. Trim stems to 3 inches long. Set aside until ready.

Cook eggs to hard boil.  Peel egg.   Trim ¼ off the thinner side of the egg. Remove the yolk (be very careful not to tear the egg white), and place egg whites onto an egg platter. Place ¼ trimmed off egg pieces into a small bowl.

Place cooked egg yolks on a large plate and add mayo, mustard, seasonings, sugar and a dash of balsamic. Using a fork smash yoke and incorporate the other ingredients.

Fill half of the yolk mixture into a piping bag with a star tip.

Pipe each egg white with a yolk mixture.

Insert the parsley stem into each side of an egg, bending to make a handle. Decorate with a parsley leaf and refrigerate covered with a lid for a couple of hours for the egg to firm up before serving.

Variation:  use pickled eggs and add some pomegranate seeds to garnish.

Sweet & Salty Purple Party Mix

Blackberry Glazed Pork Loin

Blackberry Glazed Pork Loin

Rolled Pork loin, patted dry

1 cup fresh blackberries

Sprigs of fresh rosemary

Blackberry Ginger Glaze

1 cup blackberries, cleaned

1/3 cup OT blackberry ginger balsamic vinegar

2 tablespoons honey

1 tablespoon Dijon mustard

1 teaspoon fresh rosemary, minced

Salt and freshly ground black pepper, to taste

2 teaspoons olive oil

1 tablespoon OT butter olive oil

Fresh Rosemary leaves, for garnish

Season pork generously with salt and pepper on both sides. Let them rest at room temperature for 10 minutes.

Preheat your oven to 375°F

In a small saucepan combine the blackberries, vinegar, honey, mustard, and minced

rosemary.  Bring to a simmer over medium low heat, stirring occasionally. Squish the berries with a spoon to release their juices. Let it reduce for about 5 minutes until it thickens enough to

coat the back of a spoon.  Remove from heat and set aside.

Sear the loin in a heated oven‑safe skillet over medium‑high heat, add olive

oil, and swirl to coat. Cook 3‑4 minutes per side until a deep golden crust forms.

Reduce heat to medium and pour half of the blackberry‑balsamic reduction into the pan. Use a wooden spoon to scrape up browned bits. Let the mixture bubble for 1‑2 minutes to absorb the

pork juices.  Whisk in the butter olive oil for depth of flavor.

Drizzle the remaining glaze over the loin. Transfer to oven proof skillet and place in preheated

oven, bake 12‑15 minutes, or until the internal temperature reaches 145°F.

Remove from the oven and let the pork rest for 5 minutes.

Sprinkle fresh thyme leaves over the top and drizzle any pan juices left in the

skillet.  Place blackberries on serving platter for garnish.

Lamb chops with Blackberry Glaze (same recipe as pork loin, but adjust the oven time)                    

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.