Naturally sweet butternut goes perfectly with sweet caramelized onions. This super simple side dish would pair well with any protein, even for breakfast with a fried egg. We flavored this dish using J. Olive Co. Tuscan Herb Olive Oil and J. Olive Co. Gravenstein Apple Balsamic, garlic and feta to give a savory but hint of sweet taste. The onions do take some time to cook but this is well worth the wait!
Tuscan Herb Butternut Noodles
- 1 pack of frozen Green Giant Spiralized butternut squash
- 2 yellow onions, sliced
- 4 garlic cloves, minced
- fat free feta cheese
- fresh basil
As part of our Week of: No Egg Breakfast Meals, the classic avocado toast gets a twist with using J. Olive Co. Gravenstein Apple Balsamic and Tuscan Herb Olive Oil to make a simple, yummy and filling breakfast (or any meal, really) when you need something fast! Mix the avocado and cook shrimp the night before for a fast breakfast!
Savory and rich and great for grilling! For this month’s pairing, Black Mission fig Balsamic and Wild Mushroom & Sage Olive oil, I went with marinades and barbecue sauce! I absolutely love roasted or grilled mushrooms. Marinate veggies in this pairing for an easy side dish to any meal. First up, I did a twist on Mushroom “Steak and Eggs,” and second I made a barbecue sauce for CK Turkey Sausage Meatball Kabobs!
Sweet, smokey and little heat, but not too much! This combo is perfect for different flavor combinations. We give you some Asian, American and Mexican food inspired flavors with one pairing, J. Olive Co. Serrano Honey Balsamic and Chipotle Olive Oil! We begin with an Almost “Tom Yum” Soup, a no-hassle breakfast hash and eggs—Smokey Breakfast Bake, and then top your tacos with the Serrano Honey Taco sauce. Goes great on the Breakfast Bake too! Let’s dig in!
The J. Olive Co. Coconut White Balsamic and Lemon Olive Oil combination is so light a fresh! Just in time for spring and summer weather!! This combo goes perfect with fresh fruits and seafood. Check out our delicious Green Smoothie Bowl, which combines all the CK Habits in one treat! Next up is the Watermelon Mocktail—which you could totally turn into a Summertime Cocktail! We also used this recipe to create a watermelon smoothie. Last up in a Coconut Crusted Fish and Mustard Sauce. We love cooking with fish because it is such a fast meal! This one was a quick cook but packs some major flavor!
The J. Olive Co. Blenheim Apricot White Balsamic might just be my new favorite over the Cranberry Pear! I am obsessed with it and currently on bottle #2 for the month. This pairing of course screams Asian food, like in our “Fried Rice” Turkey Bowl. But do not let this combo scare you from trying it in other recipes. The Orange Glaze Fish has just a hint of the Toasted Sesame, but doesn’t scream “Asian” flavor. I’ve used the apricot balsamic drizzled on cantaloup for a sweet bite like dessert and used the dressing from the Sweet and Sour Broccoli Salad on a Turkey Burger Bowl with grapes, feta, walnuts, and spinach. Try this combo with any veggie you would like to stir fry like we did the Garlic & Apricot Balsamic Broccolini. You could also substitute the Apricot Balsamic for Cranberry Pear Balsamic.
In food processor chop pineapple, add cranberries and pulse until berries are chopped. Add zest of orange. Peel and section orange. Add orange sections to food processor squeeze in juice of orange. Add Balsamic. Pulse food processor approximately 10 times. Best served the next day after flavors meld.
This month’s J. Olive Co. pairing is the perfect flavor combination for the holidays! The J. Olive Co. Maple Balsamic smells exactly like maple syrup and the J. Olive Co. Butter Olive Oil is something I cook with daily. Check a few holiday inspired recipes using this yummy combo. We have “Beans in a Bundle,” and Butternut Stuffing, and a Warm Maple Vinegar Tea to keep you healthy through the cold months!
First up, an idea you probably never really thought about using your dark balsamic vinegars for.
I LOVE “Beans in a Bundle” with Catalina Dressing. We have every year around holiday meals. Here is a healthier twist on using other dressings, with hint of maple!
- Turkey bacon
- 12 oz fresh steamed green beans or 2-3 cans of whole green beans
- 1/2 cup J. Olive Co. Maple Balsamic
- 1 tbs J. Olive Co. butter or garlic olive oil
- 1/4 tsp salt
- 3 tbs course grain Dijon mustard
- Preheat oven to 375 degrees.
- Mix the dressing.
- I like a lot of “sauce” and this is one you can dial back or make more of depending on preference. For the dressing mix together the Maple Balsamic, butter or garlic olive oil, salt and course grain dijon mustard. Set aside.
Assemble the bundles.
- I slice the bacon slices in half. Use one “half slice” per 5-6 whole green beans. You can secure the bundle with a toothpick if needed.
- You can use canned or fresh green beans. I have used both. My family prefers the softer texture of the canned green beans. If you have fresh you can simply steam them before assembling the bundles.
- Place bundles in a greased, oven-safe baking dish and then pour dressing on top.
- Bake at 375 degrees for about 45 minutes.
Butternut Stuffing is a twist on stuffing using cubed butternut instead of bread, and loading it up with some CK Turkey sausage. This is a perfect guilt-free holiday recipe! I highly suggest getting some J. Olive Co. Maple Balsamic vinegar to turn that turkey sausage into “maple” sausage :). I have made this with both regular balsamic and with the Maple balsamic. Both are equally delicious!