Easy-to-Make Fall Recipes Made Delicious with Texas Olive Ranch

There is so much to love about fall — the weather is getting cooler, football is in season, and the farmer’s markets are brimming with some of our favorite produce! When something is in season, it doesn’t need to be complicated with too many seasonings or complimentary ingredients. Paired with the exceptional taste of Texas Olive Ranch oils and vinegar products, your favorite fall vegetables sing on their own.

Texas Olive Ranch Mesquite Grilled Eggplant and Texas Blue Cheese

fall recipes

The best part about the warm autumns of Texas is that the weather is still perfect for breaking out the grill! Eggplant is in season, so heat it up to make this filling side dish made Texas style with Texas Olive Ranch Mesquite Infused Olive Oil and your favorite Texan blue cheese from your local farmer’s market! The sweet and tangy flavor of the cheese pairs perfectly with the smoky smoothness of mesquite.

Ingredients:

Making it:

  • Preheat the grill over medium heat.
  • Cut eggplant crosswise into ½” thick rounds. Lightly sprinkle them with salt and let them sit for 30 minutes while water drains from the fruit.
  • Drizzle eggplant with Texas Olive Ranch Mesquite Infused Olive Oil and grill them on a lightly oiled grill rack for 2 -3 minutes each side.
  • Finish with an extra drizzle of olive oil with salt and pepper to taste. Serve hot with cool blue cheese crumbled on top.

Texas Olive Ranch Sausage Stuffed Sweet Peppers

fall recipes

Sweet peppers are also in season right now, and this easy dish is perfect as a snack to serve while you’re watching your favorite football team! Texas Olive Ranch Hill Country Herb Garden Olive Oil adds cool, fresh flavor that contrasts against the spiciness of the ground sausage. Tangy cream cheese makes it easy to stuff the peppers while a finish of Parmesan adds extra cheesy goodness.

Ingredients:

Making it:

  • Preheat oven to 400 F. After washing the sweet peppers, cut each one in half lengthwise. Keep the stems intact while cutting them, but remove the seeds and membranes. Try and slice them in a way that allows the pepper to lay flat on a baking sheet.
  • Place peppers on baking sheet and toss in 1 tbsp Texas Olive Ranch Hill Country Herb Garden Olive Oil. Turn all peppers cut side up and sprinkle with salt. Bake the peppers for 6 to 8 minutes.
  • Meanwhile, crumble and cook ground sausage in a large frying pan. Drain the grease and set aside until sausage is cool enough to work with.
  • In a medium mixing bowl, combine room temperature cream cheese, 3/4 cup parmesan cheese, and cooled cooked sausage. Season with salt and pepper to taste.
  • Spoon the mixture into each pepper half as evenly as possible. Sprinkle with remaining parmesan cheese. Bake the sausage stuffed sweet peppers for 5 to 7 additional minutes or until cheese is melted.  Serve warm.

Texas Olive Ranch Rosemary Graffiti Cauliflower

fall recipes

Cauliflower is at its best quality as the weather gets cooler.  So as fall arrives it becomes close to the perfect time to pick it up at the farmer’s market. Instead of going for basic white cauliflower, try out “graffiti cauliflower” also known as “colored cauliflower.” Available in vibrant purple and orange, these strands pack all the nutritional power of their lighter cousin with additional antioxidants and more Vitamin A. Plus, it has a slightly sweeter, nuttier taste that pairs perfectly with Texas Olive Ranch Garden Rosemary Olive Oil.

Ingredients:

  • 2 large heads graffiti cauliflower, one of each color or pick your favorite
  • 1/4 c Texas Olive Ranch Garden Rosemary Olive Oil plus 2 tbsp, divided
  • 1/2 cup garlic & herb breadcrumbs
  • 2 tbsp roughly chopped, fresh rosemary
  • Kosher salt and freshly ground black pepper to taste

Making it:

  • Preheat oven to 425 F. Cut cauliflower heads down into small florets.
  • Place florets in a large bowl and add 1/4 cup Texas Olive Ranch Garden Rosemary Olive Oil along with salt and pepper to taste. Toss to combine.
  • Spread cauliflower out on 2 large, rimmed baking sheets. Roast about 20 minutes, stirring halfway through.
  • Heat remaining 2 tablespoons Texas Olive Ranch Garden Rosemary Olive Oil in a large sauté pan over medium-high heat. Add garlic & herb breadcrumbs with a pinch salt and stir to coat in oil. Cook, stirring consistently until bread crumbs are fragrant and golden brown, about 2 minutes. Set aside.
  • Remove cauliflower from oven and place on serving platter. Top with seasoned breadcrumbs and serve immediately.

Texas Olive Ranch Pepper & Onion Sirloin Tips

fall recipes

Is there any comfort food that can compare to steak and peppers? In autumn, bell peppers and sweet onions are in season and at the peak of their deliciousness need very little to enhance their flavor. And add fresh Texan beef into the mix? You can’t get food better than that. This simple recipe uses Texas Olive Ranch Roasted Garlic Infused Olive Oil and Texas Olive Ranch Red Balsamic Vinegar for the perfect complement to the combination.

Ingredients:

Making it:

  • Rinse and pat dry sirloin steaks. Cut them into 1-inch pieces.
  • Whisk together Texas Olive Ranch Red Balsamic Vinegar and Texas Olive Ranch Roasted Garlic Infused Olive Oil with salt and pepper to taste. Place marinade into a plastic storage bag with steak pieces and refrigerate for several hours or overnight.
  • Remove the sirloin tips from the marinade and discard the marinade.
  • Heat a few drizzles of Texas Olive Ranch Roasted Garlic Infused Olive Oil in a large castiron skillet over medium-high heat. Add the sirloin tips. Cook for 5-7 minutes until browned and to your preferred doneness. Season with 1 tsp of steak seasoning. Remove from the pan to a platter to rest.
  • Add the sirloin tips and cook to your preferred doneness, about 5 to 7 minutes. Before removing the steak, season with 1 teaspoon of steak seasoning. Remove the steak from the pan to a platter to rest.
  • Add the sliced bell peppers and onion wedges to the pan. Season with 1 tsp steak seasoning, salt, pepper, and Texas Olive Ranch Roasted Garlic Infused Olive Oil to taste.
  • Cook for 5 minutes scraping the brown bits from the bottom of the skillet. Cook until browned and onions are translucent.
  • Add the sirloin beef tips back to the pan. Stir until heated and serve hot.

Texas Olive Ranch Pecan Balsamic Roasted Red Potatoes

fall recipes

When you roast potatoes, your entire house fills with the aroma of nostalgia. Adding delicious pecans to the mix does it one better. This roasted potato recipe uses Texas Olive Ranch Pecan Infused Balsamic Vinegar along with the nut itself for delicious crunch and sweet, rich flavor. Plus, pecans are chock full of vitamins and minerals including zinc, which can be a big help this cold and flu season.

Ingredients:

Making it:

  • Preheat over to 400 F. In a large nonstick skillet, heat Texas Olive Ranch Hill Country Herb Garden Olive Oil over medium-high heat.
  • Add the potatoes, pecans, and garlic and toss the mixture in olive oil. Stir for 2 or 3 minutes, until potatoes are hot.
  • Transfer to a rimmed baking sheet sprayed lightly with nonstick cooking spray. Sprinkle with salt and pepper to taste and bake for 25-30 minutes or until potatoes are golden and tender.
  • Drizzle the Texas Olive Ranch Pecan Infused Balsamic Vinegar over potatoes and pecans and season with salt and pepper to taste. Toss well then return to oven to bake 5-8 minutes longer or until potatoes are browned along the edges and pecans are toasted. Serve hot.

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