Summer is the time of season with longer days, no school, less work, and more hours to do the things you love to do. That includes making flavorful summertime dishes using fresh produce and your favorite Texas Olive Ranch products. The secret behind our favorite seasonal dishes is the right balance of flavors. Our favorite summer meals have the perfect combination of sweet and savory. You’ll be dreaming of these warm weather dishes well into winter next year.
Texas Olive Ranch Pineapple Bacon Kabobs
Say “aloha” to your new favorite kabob recipe! This high-protein entree combines sweet pineapple and salty bacon for Big Island flavor. If you want to make a meal of it, serve these kebabs with a wild rice pilaf or crispy sweet potato fries.
- 1 fresh pineapple
- 1 1/2 lb boneless skinless chicken breasts
- 1 lb bacon, sliced 2-3″ in length
- 1 purple onion
- 1 medium-sized red bell pepper
- 1 medium-sized orange bell pepper
(for the marinade)
- 1/4 c pineapple juice (from the pineapple used above)
- 3 tbsp Texas Olive Ranch Arbequina Extra Virgin Olive Oil
- 2 tsp. Texas Olive Ranch White Balsamic Vinegar
- 2 garlic cloves, chopped
- 1/3 c light brown sugar
- 3 tbsp soy sauce
- Salt & freshly ground black pepper
- Core pineapple and pour the juice into a small bowl.
- Make the marinade by combining pineapple juice and other ingredients in a small bowl. Mix well and place in the refrigerator.
- Cut chicken into bite size pieces, about 1″ cubes. Place chicken in a bowl and pour about half of the marinade over it; keep the remaining marinade for glazing. Cover the bowl and refrigerate for at least 30 minutes.
- Cut the pineapple, peppers, and onion into uniform pieces to be threaded onto skewers. If using wooden skewers, soak in water before threading. Slice the bacon to be 2-3″ lengthwise.
- Preheat grill to medium-high. While the grill heats, skewer the chicken, pineapple, bacon, peppers, and onion in that order. There should be 3-4 pieces of chicken per kebob.
- Place kebabs on grill and brush with remaining marinade once. Cook until chicken is done (internale temperature should be about 165 F)
Texas Olive Ranch Caprese Avocado Toast
Avocado toast is all the rage these days, but you don’t have to pay big brunch bucks to enjoy this whole grain, omega-rich meal. Keep these ingredients on hand all summer for an easy lunch perfect for hot afternoons. A final drizzle of Texas Olive Ranch Red Balsamic Vinegar helps brighten the rich, creamy flavors of avocado spread.
- 2 ripe avocados
- 2 tsp Texas Olive Ranch Meyer Lemon Olive Oil
- 4 slices whole-grain bread, toasted
- 4 oz fresh mozzarella, sliced or shredded
- 1 cup grape tomatoes, halved
- 1/4 c basil leaves, chopped
- Salt & fresh ground pepper
- Red chili flakes
- Texas Olive Ranch Red Balsamic Vinegar, for drizzling
- Cut the avocados in half and remove the pits. Cube and scoop the flesh into a small bowl. Add the Texas Olive Ranch Meyer Lemon Olive Oil as well as salt and pepper to taste. Mash the avocado mixture until smooth and creamy.
- Spread the avocado mixture evenly onto whole-grain toast slices. Top with mozzarella, tomatoes, and basil. If desired, season with salt, pepper, and red chili flakes. Finally, drizzle with Texas Olive Ranch Red Balsamic Vinegar before serving.
Arugula Salad with Texas Olive Ranch Lemon-Fig Vinaigrette
On those hot summer days when nothing sounds good, a cool salad always hits the spot. Keep it simple this season by topping fresh arugula with a sweet and sour lemon-fig vinaigrette. Pair it with your favorite grilled entree or enjoy a big bowl by itself. However you enjoy this salad, you’ll end up with a smile.
- 6 c. fresh arugula, washed and dried
- 2 oz Parmesan cheese, shaved with a vegetable peeler
- 1/4 c Texas Olive Ranch “Figalicious” Fig Infused Balsamic Vinegar
- 1/4 c Texas Olive Ranch Arbequina Extra Virgin Olive Oil
- 2 tbsp lemon juice
- Salt & freshly ground pepper
- Toss arugula, shaved Parmesan cheese, salt, & pepper in serving bowl.
- In a carafe, combine Texas Olive Ranch “Figalicious” Fig Infused Balsamic Vinegar, Texas Olive Ranch Arbequina Extra Virgin Olive Oil, lemon juice, and a pinch of salt & pepper. Shake lightly to bring flavors together.
- Serve greens cold and drizzle desired amount of dressing over each serving.
Texas Olive Ranch Summer Peach Balsamic Pizza
In the state of Texas, the arrival of peaches means the arrival of summer. Get the most out of the Lone Star State’s favorite stone fruit by incorporating it into dishes you’d normally not consider. Here, we put peaches on pizza next to decadent cheeses and fresh basil for the perfect slice this season.
- 1 batch store-bought pizza dough (use your favorite recipe or buy one)
- 1 c Texas Olive Ranch Peach Balsamic Vinegar
- Texas Olive Ranch Arbequina Extra Virgin Olive Oil
- 8 oz fresh mozzarella, sliced or grated
- 2 oz goat cheese, crumbled
- 4 peaches, pitted and cut into thin slices
- 1/2 c basil leaves, chopped
- Prepare a balsamic reduction by pouring Texas Olive Ranch Peach Balsamic Vinegar into a small saucepan and bring to a simmer over medium-high heat. Reduce heat and simmer until the vinegar has reduced to about 1/4 cup. It should take about 20 minutes. Set reduction aside and let cool.
- Preheat the oven to 500 F. If you have a pizza stone, preheat it in the oven for at least 30 minutes to allow it to get thoroughly hot.
- Divide dough into fist-sized pieces. Take one roll of dough and flatten it down on a lightly floured surface. Roll the dough to be approximately 1/4-inch thin. Place the pizza on a pizza peel or pan that has sprinkled with corn meal. Lightly brush with Texas Olive Ranch Arbequina Extra Virgin Olive Oil. Top with mozzarella, goat cheese, and peach slices. Drizzle the pizza with balsamic reduction. Repeat for remaining dough.
- Place the mini pizzas in the oven– either on the pizza stone or directly on the oven rack. Bake for 8 to 10 minutes or until pizza crust is golden and cheese is melted. Remove from oven and top with chopped basil and drizzle with additional balsamic reduction.
Texas Olive Ranch Chimichurri Skirt Steak
No matter the month, it’s always steak season in Texas. This quick and easy recipe combines traditional Argentinian chimichurri sauce with the bold flavors of Texas Olive Ranch. For optimal effect, serve this skirt steak with an ice cold beer on the side.
(for the steak)
- ⅔ c Texas Olive Ranch Arbequina Extra Virgin Olive Oil
- ½ c orange juice
- ⅓ c lime juice
- ¼ c soy sauce
- ¼ c Worcestershire sauce
- 3 tbsp Texas Olive Ranch Red Balsamic Vinegar
- 4 garlic cloves, minced
- 1 lb skirt steak
- Salt & freshly ground pepper
(for the Chimichurri sauce)
- 1 c fresh parsley
- 1 c fresh cilantro
- ½ c Texas Olive Ranch Arbequina Extra Virgin Olive Oil
- ½ medium onion, diced
- 3 garlic cloves, minced
- 3 tbsp lime juice
- 2 tbsp Texas Olive Ranch Red Balsamic Vinegar
- Salt & freshly ground pepper
For the Chimichurri:
- To make the chimichurri, combine all ingredients in a heavy-duty blender or food processor and blend until smooth. Refrigerate while preparing the steak.
- In a large zip top bag, pour all ingredients and add the skirt steak. Combine and allow to mainade for up to 12 hours.
- To serve, heat grill over medium-high. Place marinated skirt steak on grill and cook until medium-rare. Drizzle with chimichurri before serving.