Delicious Spring Recipes from Texas Olive Ranch


The end of winter thaw and the beginning of spring is a cause to celebrate. We love the feel of sunshine on our skin and the smell of wildflowers in bloom. Plus, during spring some of our favorite fruits and vegetables are in season:

  • Artichokes, Apricots, Asparagus, Beets, Carrots, Cherries, Salad Greens, Leeks, Rhubarb, Peas, Pineapple, Fennel, Strawberries …and more!

We plan to take full advantage of all the fresh produce available this time of year with the help of these light and delicious recipes. All of them are made with the help of our delicious, Texas cold-pressed extra virgin olive oils and flavored balsamic vinegars.


Texas Olive Ranch Artichoke, Spinach, & Herb Frittata

spring recipes olive oil

Break out the iron skillet to make this delightful egg dish. It’s the perfect addition to your homemade brunch or you can serve it with a salad on the side for a quick and healthy weeknight meal. Packed full of greens, this frittata is loaded with vitamins and minerals including iron, niacin, and zinc as well as vitamins A, C, E, and K. The addition of Texas Olive Ranch Meyer Lemon Infused Olive Oil brings a subtle brightness to the dish.

Ingredients

  • 6 large eggs
  • 4 oz jar of marinated artichokes
  • 1/2 c broccoli florets, finely chopped
  • 1 c baby spinach
  • 4 green onions finely sliced
  • 3 shallots diced
  • 4 cloves garlic, minced
  • 2 Tbsp. fresh chives
  • 2 Tbsp. parsley
  • 4 oz chevre goat cheese
  • Texas Olive Ranch Meyer Lemon Infused Olive Oil
  • Kosher salt & fresh cracked pepper to taste

Instructions:

  1. Heat an iron skillet over medium-high heat. Add a tablespoon of Texas Olive Ranch Meyer Lemon Infused Olive Oil, minced garlic, and shallots. Sprinkle with kosher salt and fresh cracked pepper and sautée for a couple of minutes.
  2. Add chopped broccoli florets and stir for about 4 to 5 minutes or until soft. Next, add the baby spinach and stir until it wilts. Add more salt and pepper as needed.
  3. Meanwhile, chop the chives and parsley. Crack the eggs into a large bowl and add the herbs, whisking until they are fully incorporated.
  4. Raise the heat under the iron skillet to medium-high and pour in egg and herb mixture evenly over the vegetables. Stir to combine ingredients and then top with the drained artichoke hearts. Continue cooking for a few minutes until the eggs start to set.
  5. Preheat your oven to 500 degrees and set to broil.
  6. Reduce stovetop heat to medium-low and cook for another couple minutes. The frittata should be just about set with the top still runny. Place the skillet under the broiler for about 5 minutes or until the top of the frittata is set and golden brown on top. Remove the skillet from the oven and let the frittata stand for about 2 minutes. Loosen the frittata from skillet with a rubber spatula and slide onto a serving plate to cut into slices.
  7. Garnish the frittata with crumbled chevre, Texas Olive Ranch Meyer Lemon Infused Olive Oil, and any extra chopped herbs you have left!

Texas Olive Ranch Sweet ‘n Spicy Wings

spring recipes olive oil

What makes the perfect chicken wing? Is it spicy? Is it super messy? Is it served with a a side of beer, beer, and more beer? For us, the perfect chicken wing combines flavors from all over the spectrum to elevate the simple yard bird into something extraordinary. This recipe combines sweet apricot preserves, tangy lime juice, savory soy sauce, and the bite of our Texas Olive Ranch Happy Jalapeño Flavor Infused Olive Oil. Serve these with ranch dressing, celery, and carrot sticks to offset the heat.

Ingredients

Instructions:

  1. Preheat oven to 375 degrees.
  2. Coat wings in olive oil and season with kosher salt, black pepper, and chili powder.
  3. Place wings in the oven and bake for 40 minutes. The internal temperature of the wings should hit 165 degrees.
  4. While wings are baking, combine the lime juice, apricot preserves, soy sauce, sugar, and garlic in saucepan. Heat on stovetop over medium, reducing until it is thickened.
  5. Once the wings are done baking, remove from oven and increase the heat to 425 degrees. Pour the wing sauce over the chicken and flip to coat both sides. Return to the oven and bake for an additional 20 minutes.
  6. Remove from oven and let the wings cool before serving.

Texas Olive Ranch Beet & Blackberry Pesto Spaghetti

spring recipes olive oil

Anyone who ever had trouble getting their kids to eat beets never tried this fresh and funky spaghetti recipe. The little ones will love its bright purple color. You’ll love that it is chock full of folate, iron, fiber, vitamin C, magnesium, and vitamin B6. The addition of Texas Olive Ranch Blackberry Balsamic Vinegar gives it just enough sweetness and acidity to round out this innovative take on pesto sauce. If you’d like more protein with this meal, it goes great with grilled chicken and lamb meatballs.

Ingredients

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente as describe on package instructions.
  2. Meanwhile, place the garlic and raw almonds in the bowl of a food processor and pulse until the almonds are finely ground and the garlic is minced. Add the beets, Texas Olive Ranch Arbequina Extra Virgin Olive Oil, and Texas Olive Ranch Blackberry Balsamic Vinegar and pulse again until it is of a pesto consistency. Taste and add kosher salt and pepper as needed.
  3. When the pasta is cooked, add to a serving dish and toss with the beet sauce. Garnish with cheese and chopped fresh parsley. Serve hot.

Texas Olive Ranch Spring Onion & Mushroom Soup

spring recipes olive oil

You may notice that spring onions look like scallions, but they are slightly different. Spring onions are your typical bulb onion, simply plucked from the earth earlier for their mild taste. You can find them at your local farmer’s market and remove the tough greens to be used in your next batch of stock. If you have trouble finding spring onions, use sweet onions instead. The gentle bite of spring onion in this soup recipe compliments the flavor of the mushrooms. Bonus points if you can find morels, which are also in season this time of year. Here we use Texas Olive Ranch Roasted Garlic Infused Olive Oil for a rounder flavor profile everyone will love.

Ingredients

  • 2 Tbsp. Texas Olive Ranch Roasted Garlic Infused Olive Oil
  • 2 lb spring onions, trimmed and thinly sliced
  • 1 lb mushrooms, cleaned and coarsely chopped
  • 1 1/4 c chicken stock
  • 2 c water
  • Kosher salt & fresh cracked pepper to taste
  • Chopped fresh herbs and parmesan cheese for garnish

Instructions:

  1. Heat 2 Tbsp. Texas Olive Ranch Roasted Garlic Infused Olive Oil in a large soup pot over medium-high heat. Add sliced onions and cook for about 10 minutes, stirring occasionally.
  2. Add mushrooms to the onions and add additional olive oil if needed. Cook for another 5-10 minutes until the onions are translucent but not brown.
  3. Stir in about 2 1/2 tsp. salt along with the stock and water. Bring the soup to a simmer. Cover and allow the ingredients to mingle for about 15 minutes.
  4. Remove from heat, and let cool for 20 minutes. Using a hand blender on low speed, combine the soup, but leave the mushrooms as intact as possible. Season with kosher salt and fresh ground pepper as needed.
  5. Divide soup among 4 bowls and drizzle with Texas Olive Ranch Roasted Garlic Infused Olive Oil. Garnish with chopped herbs, cheese, and pepper if desired. Serve with your favorite crusty bread.

Texas Olive Ranch Strawberry Salad Dressing

spring recipes olive oil

The sight of fresh, red strawberries always gets our hearts going. This recipe combines their goodness with the healthy flavors of Texas Olive Ranch for a salad dressing that will please even the pickiest of eaters. While we think this dressing goes great with just about any salad combination, we highly suggest you stick with the seasonal theme and use it with fresh salad greens and arugula. Add goat cheese, sliced avocado, and slivered almonds for a full meal. Or you can use this dressing as a marinade next time you have chicken or pork in the fridge. This dressing will last for about a week if stored and refrigerated properly.

Ingredients

Instructions:

  1. Place strawberries, Texas Olive Ranch Red Balsamic Vinegar, poppy seeds, pepper, sugar, and kosher salt in a blender or food processor. Combine with the “purée” setting.
  2. Add 2 tablespoon of Texas Olive Ranch Arbequina Extra Virgin Olive Oil and continue to process until the dressing is smooth. Store in a glass container with a tight lid.