Blog Archives

Pan-Roasted Brussels Sprouts

This method of pan-roasting Brussels sprouts turns out tender, caramelized Brussels sprouts every time. Choose your favorite We Olive Balsamic Vinegar. It’s delicious with Aged Balsamic but also lovely with a seasonal white balsamic like D’Anjou Pear. Get the recipe for pan-roasted Brussels sprouts here. Serves 8 Ingredients: 2 pounds Brussels sprouts 6 Tablespoons We… read more

Brussels Sprout Salad with Pear, Manchego & Pecans

One of our favorite ways to prepare Brussels sprouts is to treat them like a salad green. You can shred them up raw and dress them like you would a slaw. Or you can quickly blanch the leaves to give them a toothy but tender bite, which is what we’ve done in the following recipe.… read more

Strawberry Salsa

This strawberry salsa recipe is adaptable and can be made with a variety of fruits and your favorite white balsamic vinegar.* Use it to top grilled chicken, fish or pork, tacos or tortilla chips. Makes 3 cups Ingredients: 2 cups diced strawberries 3/4 cup red onion, diced (1 small) 2 tablespoons jalapeno, minced (about 1)… read more

Balsamic Hot Toddy

The Hot Toddy is a classic cold-weather drink that both warms and soothes what ails you. The original version includes lemon which we’ve swapped for balsamic vinegar. It’s important that you use sweeter, syrupy balsamic like We Olive’s or the resulting drink will be very, very tart. We love this with any of our fruity… read more

Beet, Fennel, and Tangerine Salad

beet salad

This beautiful salad is a lively combination of flavors and texture. It’s impressive enough to serve as a first course when entertaining, but simple enough for a weeknight dinner. Serves 4 – 6 Ingredients: 1 bunch of medium beets (approximately 8 beets)* 1 tablespoon extra virgin olive oil kosher salt and freshly ground pepper 1… read more

Citrusy Brussels Sprout Salad

I didn’t always love brussels sprouts. I have memories, like most people I think, of steamed, yellow-green balls of blah. But brussels got a bad rap and they are in fact, incredibly delicious and versatile. You can roast them in EVOO to bring out their naturally nutty flavor. You can caramelize them with balsamic vinegar… read more

Carrot-Ginger Dressing

After a month of baking indulgences, I’m back and ready for a healthy start to the new year. I’m not much for resolutions but after a week spent with family where I was lovingly stuffed with pancake breakfasts, roasts, and all manner of sweet treats, it’s time to put the brakes on overeating. I’ve been… read more