As the weather gets nicer, the last thing we want to do is get stuck inside making laborious meals. Thankfully, eating well doesn’t require a lot of fancy ingredients or complicated recipes. We put together a list of five super simple, super tasty recipes with only 5 ingredients, so you can get outside and enjoy the beautiful spring weather.
Sautéed Brussel Sprouts
Remember when you didn’t like brussel sprouts? Neither do we. These sautéed Brussel sprouts are crispy, savory, and take almost no time to make.
- 1 shallot
- 3 cloves garlic
- 2 Tbsp Texas Arbequina Extra Virgin Olive Oil
- 1 Tbsp Texas Olive Ranch Red Balsamic Vinegar
- Salt to taste
Cut Brussel sprouts in half. Sweat the shallots and garlic with the Extra Virgin Olive Oil in a sauté pan over medium heat. Increase heat to high and place brussel sprouts flat side down in the pan. When visibly brown, throw in the Red Balsamic Vinegar to deglaze. Toss together, salt to taste, and serve.
Texas Olive Ranch Bruschetta
Ah, bruschetta. It’s the perfect bite-sized representation of the Mediterranean diet. Whip these up as an easy appetizer when you have friends over, or as an unbelievably easy and fun family dinner.
- 1 Baguette cut into 30 (1/2-inch) slices
- 2 cups Roma tomatoes, diced
- ¾ cup creme fraiche
- ⅓ cup Sweet Basil Olive Oil
- Salt to taste
Brush the baguette slices with Sweet Basil Olive Oil and toast them in the oven for a few minutes, until crispy and golden brown. Smear the creme fraiche on each slice. Add the diced tomatoes to the bruschetta. Drizzle the remaining Sweet Basil Olive Oil on top, and add salt to taste. It’s that simple!
Herbed Olive Oil Mayonnaise
Why buy mayonnaise when you can make your own? This homemade mayonnaise is light enough to be eaten as a dipping sauce for crudité, or as the perfect smear for any sandwich.
- 1 egg (at room temperature)
- 2 Tbsp lemon juice
- 1 tsp rosemary
- ½ tsp sea salt
- 1 cup Hill Country Herb Garden Olive Oil
Add egg, lemon juice, rosemary and sea salt to a mixing bowl. Using an electric mixer, whisk the mixture together on low – make sure not to turn the mixer off until well blended. Very slowly, add in the Hill Country Herb Garden Olive Oil while still mixing. Continue to add in the olive oil until fully emulsified. Once your mayonnaise is at your desired consistency, use a glass jar to refrigerate. Once it’s chilled, it’s good to enjoy! This mayo will keep for up to a week in your fridge.
Curry Marinated Broccoli
Cooking with only a few ingredients doesn’t mean you can’t enjoy out of the ordinary flavors. This curry marinated broccoli is complex in flavor but still easy to make. It makes a great side dish for any lightly flavored rice and chicken dish.
- 6 cloves garlic
- 4 inches peeled ginger
- 1 cup soy sauce
- 2 Tbsp curry powder
- 2 cups Texas Arbequina Extra Virgin Olive Oil
First, lay the broccoli on a sheet pan and drizzle with Extra Virgin Olive Oil. Broil it in the oven until it’s at your desired consistency. (About 4-5 minutes for broccoli with a bite, 8-12 for softer). Cut the garlic and ginger, throw them in a blender, add in the soy sauce and curry powder, and begin pureeing. Slowly stream in the remaining Extra Virgin Olive Oil while pureeing. Since soy sauce brands vary in salt content, make sure to taste the marinade at this point. If you want, add a little salt. Otherwise, simply toss the grilled broccoli in the mixture!
Crunchy Parmesan Kale Chips
Kale chips have been all the rage for a while now. But have you ever made them at home? Save your family from the preservatives in the store-bought brands and follow this recipe.
- 1 bunch kale
- 2 Tbsp. Texas Arbequina Extra Virgin Olive Oil
- ½ cup shredded Parmesan cheese
- Salt to taste
- Freshly ground black pepper to taste
Preheat your oven to 275°F. Rinse the kale in a large bowl, making sure to swish around and remove any dirt. Drain and dry the kale using a salad spinner or by blotting with a paper towel. Tear the kale leaves off of the ribs and into pieces about 1 to 2 inches long. In the bowl, drizzle with the Extra Virgin Olive Oil and use your hands to toss and make sure the olive oil evenly coats all the kale pieces. On an ungreased cookie sheet, line the kale leaves in a row, making sure to leave some space between each one. Sprinkle the parmesan cheese, salt, and pepper on top. Bake for about 20 minutes, or until your leaves have officially become crispy chips. Then get to snacking.