For all the joy that Christmas brings, stress is returned three times over. Beyond social obligations, gift shopping, and dealing with winter weather, you probably have a dinner or two to plan for.
Whether you’re showing up with a side dish or need to prepare an entire feast, Texas Olive Ranch has plenty of ideas to create a wholesome, flavorful menu that will amaze your friends and family with minimal effort. Below are some of our favorite Christmas recipes with flavor to spare.
#1 – Prosciutto Wrapped Asparagus with Texas Olive Ranch “Figalicious” Dipping Sauce
What even is “figgy pudding?” We’d rather have that rich and sweet fig flavor paired with salty and savory prosciutto wrapped asparagus for our Christmas dinner. The combination of Texas Olive Ranch “Figalicious” Fig Infused Balsamic Vinegar and Texas Olive Ranch Arbequina Extra Virgin Olive Oil pair amazingly with this colorful side dish. This pairing also works great as a dipping sauce for crusty bread.
- 6 oz sliced prosciutto, halved horizontally
- 1 lb asparagus spears, washed and trimmed
- ½ c Texas Olive Ranch Arbequina Extra Virgin Olive Oil with 1 tbsp separated
- 4 cloves garlic, crushed and minced
- ¼ c fresh parmesan cheese, finly grated
- 1/3 cup Texas Olive Ranch “Figalicious” Fig Infused Balsamic Vinegar
- Crushed black pepper to taste
Heat 1 tbsp of the Texas Olive Ranch Arbequina Extra Virgin Olive Oil in a skillet over medium heat while you wrap prosciutto slices around individual pieces of asparagus. Wrap at an angle, covering the entire length of the spear.
Add wrapped asparagus spears to heated oil and cook on all sides until prosciutto is crisp and asparagus is tender. It should take about 2 minutes per batch.
For the dipping sauce, pour remaining olive oil into a shallow pan and heat over medium-low. Add minced garlic until oil is warm. Remove and pour into serving dish.
Add parmesan cheese, Texas Olive Ranch “Figalicious” Fig Infused Balsamic Vinegar, and crushed black pepper to olive oil/garlic mixture and serve alongside asparagus.
#2 – Texas Olive Ranch Garlic Oven-Roasted Cauliflower
Cauliflower is definitely having a moment this year, acting as a creative substitute for everything from rice to steaks—but we’re happy to let it shine on its own accented with the rich flavor of Texas Olive Ranch Roasted Garlic Infused Olive Oil and covered in ooey-gooey gruyere cheese. Your guests will be asking for extra helpings of this delectable side dish.
- 5 to 6 cups cauliflower florets, cut from 1 medium sized cauliflower
- 4 cloves garlic, crushed and minced
- 1/4 cup Texas Olive Ranch Roasted Garlic Infused Olive Oil
- 3 tbsp lemon juice
- 1/3 c parmesan cheese
- 1 c grated gruyere cheese
- Kosher salt
- Crushed black pepper
- Garlic powder
- Chopped chives, for garnish
Preheat the oven to 500 degrees F.
Sprinkle cauliflower florets and minced garlic on a roasting pan and season with Texas Olive Ranch Roasted Garlic Infused Olive Oil, lemon juice, salt, and pepper. Lace roasting pan in the oven and cook for 15 minutes, shaking the pan every 3-5 minutes for even roasting.
After 15 minutes, remove pan from the oven and transfer to oven safe serving dish. Cover cauliflower in parmesan and stir for even coating. Cover in gruyere cheese and return to oven, cooking for 5-7 min or until cheese is slightly brown and bubbly on top. Remove from oven and garnish with chopped chives before serving.
#3 – Texas Olive Ranch Rosemary Maple Lamb Cutlets
Sweet, savory, and downright tender—this lamb cutlets recipe brings it all to the table. Buy a cute mini-rosemary Christmas tree at the beginning of the season for a festive indoor decorative touch that comes in handy when it’s time to make this main course.
- 8 Lamb cutlets
- Large handful fresh rosemary sprigs, washed with leaves picked
- 2 tbsp Texas Olive Ranch Arbequina Extra Virgin Olive Oil
- 2 tbsp Texas Olive Ranch Garden Rosemary Olive Oil
- 2 tbsp real maple syrup
- 1 tbsp Texas Olive Ranch Red Balsamic Vinegar
- Kosher salt and fresh ground pepper to taste
Heat 2 tbsp Texas Olive Ranch Arbequina Extra Virgin Olive Oil over medium heat in a large frying pan. Meanwhile, cover a large plate with rosemary sprigs, salt, and pepper. Coat lamb cutlets with mixture on both sides to create a coating.
Fry the lamb cutlets for about 3-4 minutes on the first side or until they are golden brown. Flip the lamb over and leave to cook for a further 3-4 minutes, depending how you like them cooked.
To create a glaze, put the Texas Olive Ranch Garden Rosemary Olive Oil, maple syrup and Texas Olive Ranch Red Balsamic Vinegar into a small saucepan over medium heat. Bring to a light boil and then reduce to simmer, stirring gently. Once the glaze is thickened, remove from the heat and keep warm.
Once lamb cutlets are cooked to your liking, remove from heat and cover with foil and let rest for a few minutes. Place lamb chops on large serving dish and drizzle the glaze along with any resting juices from the frying pan over the chops. Season with salt and pepper to taste.
#4 – Texas Olive Ranch Lemon Dijon Whipped Butter
Whether you serve dinner with grandma’s recipe for fresh baked sourdough or you simply pop a can of crescent rolls, you’ll impress everyone at the table with this bright and tangy twist on whipped butter. Dijon mustard adds a healthy kick of flavor while the addition of Texas Olive Ranch Meyer Lemon Olive Oil rounds out the flavor profile and creates that smooth, spreadable texture everyone loves.
(Pro tip—a dollop of this stuff also pairs amazingly well with the Texas Olive Ranch Rosemary Maple Lamb Cutlets recipe below.)
- ½ c unsalted butter
- ¼ c Texas Olive Ranch Meyer Lemon Olive Oil
- 1 tsp. Dijon mustard
- 1 tsp. fresh parsley, finely chopped
Using the whisk attachment of a stand mixer, whip room temperature butter and Texas Olive Ranch Meyer Lemon Olive Oil for 1-2 minutes until it is a cohesive mixture.
#5 – Texas Olive Ranch Pecan Cranberry Wild Rice Pilaf
Growing up in Texas, pecans find a way to make it in just about every big winter meal. Keep that tradition alive with this festive take on a wild rice pilaf. The addition of dried cranberries brings a bright touch of flavor that pairs well with the earthiness of the pecans.
- 1 c wild rice blend, rinsed and drained
- ½ c dried cranberries
- ½ c chopped pecans, toasted
- 1 ½ c low sodium chicken broth
- 1 c apple cider
- ¼ c brown sugar
- 3/4 c Texas Olive Ranch Pecan Infused Balsamic Vinegar, with ¼ separated
- 1 tbsp Dijon mustard
- 3 tbsp Texas Olive Ranch Arbequina Extra Virgin Olive Oil
- 1/2 large sweet onion, diced
- 3 garlic cloves, crushed and minced
- 1 bay leaf
- Kosher salt
- Crushed black pepper
- Dried parsley, oregano, thyme to taste
Combine broth, ¼ c Texas Olive Ranch Pecan Infused Balsamic Vinegar, mustard, 1 tablespoon of the Texas Olive Ranch Arbequina Extra Virgin Olive Oil, brown sugar, and seasoning including bay leaf to a boil in a large nonstick skillet.
Add wild rice to broth mixture and cover before reducing heat to low. Simmer rice for 45-60 minutes or until almost all of the liquid has been absorbed. Once rice is cooked, drain remaining liquid and set rice aside.
In the same pan in which the rice was cooked, add remaining 2 tablespoons Texas Olive Ranch Arbequina Extra Virgin Olive Oil and heat over medium high. Add chopped onions and sauté for until slightly translucent and tender. Add garlic and sauté for another minute.
Return cooked rice to skillet and add cranberries and pecans. Add remaining Texas Olive Ranch Pecan Infused Balsamic Vinegar a little at a time and toss mixture as it warms. Season with additional salt, pepper, parsley, oregano, and thyme before serving.