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Sweet Summer Inspired Recipes From Texas Olive Ranch

The summer solstice has arrived. Summer has officially begun! Endless summer days and nights here we go. Make this summer even sweeter with these recipes inspired by our favorite season for relaxation.


Basil and Peach Salad with Blackberry Vinaigrette


Get a double-dose of summer fruit goodness with this delicious and refreshing salad. This is a great side dish for those days when you grill or it makes a perfect summertime lunch. The basil in this salad perfectly balances the sweet, slightly acidic flavor of the blackberry vinaigrette.

INGREDIENTS:

HOW TO MAKE IT:

  1. To make the vinaigrette, combine Texas Olive Ranch Arbequina Extra Virgin Olive Oil, Texas Olive Ranch Blackberry Balsamic Vinegar, and whole grain mustard in a mason jar. Season with salt and pepper, close the jar, and shake to combine. You can refrigerate the dressing and let the flavors mingle while you prepare the salad.
  2. Tear the leaves from the basil sprigs and place in serving bowl as the base of your salad. Add chopped purple cabbage and toss.
  3. Slice peaches and arrange them on top of the salad. Cut the chevre into bite-sized pieces and sprinkle over the salad liberally along with the pecans.
  4. Just before serving, drizzle the salad with the blackberry vinaigrette.

Figalicious Onion Flatbread with Arugula

INGREDIENTS:

HOW TO MAKE IT:

  1. Prepare by preheating oven to 450 F and washing all produce.
  2. Once heated, place flatbreads directly on oven rack to brown. It should take about 5 minutes. In the meantime, chop onion into thin slices.
  3. Heat a medium-sized pan over medium-high heat. Throw halved walnuts into pan and toast for about 5 minutes. Remove walnuts and set aside to prepare the onions.
  4. Using the same skillet used for the walnuts, add chopped onion and 2 tsp of the Texas Olive Ranch Arbequina Extra Virgin Olive Oil. Reduce heat and stir until onions are golden brown– this should take 8-10 minutes.
  5. Stir in Texas Olive Ranch Figalicious Balsamic Vinegar, salt, and pepper to onions and cook for another 2-3 minutes or until completely reduced. Remove pan from burner.
  6. On a foil-lined baking sheet, assemble the flatbreads. Top naan with caramelized onion, mozzarella, and goat cheese. Drizzle 1 tsp Texas Olive Ranch Arbequina Extra Virgin Olive Oil over the flatbreads before putting in oven.
  7. Place the flatbreads directly on the top rack. Place the baking sheet on the bottom rack to catch any drippings. Bake about 7-10 minutes or until the cheese in hot and bubbly.
  8. Meanwhile, toss arugula with 1 tsp Texas Olive Ranch Arbequina Extra Virgin Olive Oil, salt, and pepper in a small mixing bowl.
  9. Once flatbreads are done baking, remove from oven and top with toasted walnuts and arugula. Finish with a drizzle of Texas Olive Ranch Figalicious Balsamic Vinegar.

Texas Olive Ranch Peach Mint Shrub


For centuries, people have been drinking vinegars to balance pH levels and aid digestion. If swallowing vinegar sounds more like torture than tasty, we have the solution. A shrub combines fruit infused vinegar with either sparkling wine or water for a fizzy, flavorful cocktail. If you like this recipe, you can tailor it and try it out with one of our many other flavored balsamic vinegars!

INGREDIENTS:

HOW TO MAKE IT:

  1. Put Texas Olive Ranch Peach Infused Balsamic Vinegar and fresh mint in a clean and sanitized mason jar. Seal the jar and allow the herbs to infuse for at least 72 hours.
  2. Using a cheesecloth, strain the mint leave from the vinegar into a saucepan. Add sugar and heat until dissolved.
  3. Store the vinegar and sugar solution in a clean, sanitized mason jar and let cool in the refrigerator.
  4. To make a shrub, add equal parts cold vinegar mixture and sparkling wine. You can use sparkling water for a non-alcoholic take on this recipe.
  5. Garnish with fresh mint and a peach slice before serving.

Texas Olive Ranch Orange Balsamic Chicken


The star of this recipe is the double-duty marinade. First, it’s used to add bright citrus flavor to the poultry. Then it’s combined with honey to create a sweet and sticky glaze that the whole family will love. This pairs nicely with the Basil Peach salad above and a wild rice pilaf.

INGREDIENTS:

HOW TO MAKE IT:

  1. In a prep bowl, whisk together orange juice, Texas Olive Ranch Rio Grande Orange Infused White Balsamic Vinegar, cinnamon, nutmeg, and about ½ tsp salt and pepper each.
  2. Place chicken pieces in a large zip-top bag and cover with marinade. Squeeze out any air and seal. Let the chicken marinate for a couple hours, taking it out to shake and cover chicken pieces every half hour or so.
  3. Remove chicken from marinade and place on a rack in a roasting pan. Set aside zip-top bag of marinade for later. Roast chicken at 375 F for about 20 minutes.
  4. While chicken is roasting, combine remaining marinade and honey. Heat until volume is reduced by half and the sauce thickens.
  5. After chicken has been roasting for 20-25 minutes, glaze with marinade/honey mixture. Place chicken back in the oven and continue to cook an additional 30-45 minutes.
  6. Continue to glaze chicken every 10 minutes or so– you’ll want to end up glazing it about 4-5 times.
  7. Remove and serve!

Banana Nice Cream with Rio Grande Orange Infused Olive Oil


After a long, hot day, a cold bowl of ice cream really hits the spot. Get your sweet tooth fix without the cream or calories with this banana “nice cream” substitute. You won’t believe how easy this recipe is– and it only takes two ingredients! With the added flavor of Texas Olive Ranch Rio Grande Valley Orange Infused Olive Oil, you get healthy fats and antioxidants from a treat so good you won’t believe it’s good for you.

INGREDIENTS:


HOW TO MAKE IT:

  1. Peel bananas and place in an airtight freezer bag. Place in freezer for at least 24 hours up to a week.
  2. Cut bananas into ½ inch chunks and place in a food processor. Pulse food processor for 45 seconds to a minute. Don’t over process– your ice cream will melt!
  3. Scoop “nice cream” into a serving dish and drizzle with Texas Olive Ranch Rio Grande Valley Orange Infused Olive Oil. Serve immediately.

ENJOY The START OF SUMMER with 15% OFF Olive Oils and Vinegars seen in this recipe: