Sauteed Summer Squash,  Zucchini, with Bacon and cheese 

Ingredients:    2-3 squash sliced    1 zucchini sliced    3 slices of thick cut bacon cubed (we used Carroll's Sausage and Meats Buckboard bacon)    4 oz Tomato Basil Feta Cheese    2 Tbsp Oliver Farm Artisan Oils Infused Sunflower    Instructions:    In a large skillet add the squash, zucchini, and bacon. Drizzle the Infused Sunflower oil over ingredients. Sautee over medium heat until the squash and zucchini are tender and the bacon is completely cooked. Add your feta cheese and garnish with an extra splash of Infused Sunflower oil!

Ingredients:

2-3 squash sliced

1 zucchini sliced

3 slices of thick cut bacon cubed (we used Carroll's Sausage and Meats Buckboard bacon)

4 oz Tomato Basil Feta Cheese

2 Tbsp Oliver Farm Artisan Oils Infused Sunflower

Instructions:

In a large skillet add the squash, zucchini, and bacon. Drizzle the Infused Sunflower oil over ingredients. Sautee over medium heat until the squash and zucchini are tender and the bacon is completely cooked. Add your feta cheese and garnish with an extra splash of Infused Sunflower oil!

Roasted Butternut squash and white bean pasta

First step :  -1/2 butternut squash (pealed and cut into cubes)  - 1/2 large sweet onion (sliced, save other half for later)  - 3 TBSP Oliver Farms Infused Sunflower Oil  - 1 tsp salt  Directions:  - While oven is preheating to 400° place chopped squash and sliced onions onto a baking sheet.  - Drizzle the infused sunflower oil and sprinkle salt over veggies. Mix well with you hands or tongs and bake for 30-35mins.  - While this is cooking start the noodles and next step. Make sure you salt and oil your water for the pasta, you will need some for the finish. I used the regular sunflower oil for this.   Next step:   - 1 box Fettuccine noodles  - 2 TBSP Oliver Farm Pumpkin Oil  - the other 1/2 of onion  - 3 garlic cloves, diced  - large bunch of Kale, washed and cut  - 1 can of white beans, rinsed and drained  - 1/2 grated Parmesan cheese  - 1 to 2 cups pasta water  - 1/2 tsp salt  - 1/4 tsp pepper  - 1/8 tsp nutmeg    - Start by cooking pasta per directions on the box along with the 2 tsp salt and 1 TBSP regular Sunflower oil.  - While this is cooking heat a large skillet to medium high heat and add the Pumpkin oil and onions.  - Once they start to brown just a little turn the heat down to medium and add the garlic and kale.  - The kale doesn't take long to wilt down (about 3 mins) once it has wilted add the beans and heat through  - By this time the pasta should be done, do not drain your water, first add the 1-2 cups of pasta water to your bean mixture along with the Parmesan, salt, pepper, and nutmeg.  - The water will help this mixture bind to the noodles. You can add them at this point and toss well.  - To garnish and a little more Parmesan, a good piece of bread, and drizzle on the Pumpkin Oil over top for a nice finish.  Enjoy!

First step:

-1/2 butternut squash (pealed and cut into cubes)

- 1/2 large sweet onion (sliced, save other half for later)

- 3 TBSP Oliver Farms Infused Sunflower Oil

- 1 tsp salt

Directions:

- While oven is preheating to 400° place chopped squash and sliced onions onto a baking sheet.

- Drizzle the infused sunflower oil and sprinkle salt over veggies. Mix well with you hands or tongs and bake for 30-35mins.

- While this is cooking start the noodles and next step. Make sure you salt and oil your water for the pasta, you will need some for the finish. I used the regular sunflower oil for this.

Next step:

- 1 box Fettuccine noodles

- 2 TBSP Oliver Farm Pumpkin Oil

- the other 1/2 of onion

- 3 garlic cloves, diced

- large bunch of Kale, washed and cut

- 1 can of white beans, rinsed and drained

- 1/2 grated Parmesan cheese

- 1 to 2 cups pasta water

- 1/2 tsp salt

- 1/4 tsp pepper

- 1/8 tsp nutmeg

- Start by cooking pasta per directions on the box along with the 2 tsp salt and 1 TBSP regular Sunflower oil.

- While this is cooking heat a large skillet to medium high heat and add the Pumpkin oil and onions.

- Once they start to brown just a little turn the heat down to medium and add the garlic and kale.

- The kale doesn't take long to wilt down (about 3 mins) once it has wilted add the beans and heat through

- By this time the pasta should be done, do not drain your water, first add the 1-2 cups of pasta water to your bean mixture along with the Parmesan, salt, pepper, and nutmeg.

- The water will help this mixture bind to the noodles. You can add them at this point and toss well.

- To garnish and a little more Parmesan, a good piece of bread, and drizzle on the Pumpkin Oil over top for a nice finish.

Enjoy!

Summer Roasted Veggies

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Tuscan Garlic Chicken

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Ingredients:

1 1/2 pounds boneless chicken breast

2 tbsp of Oliver Farm Infused Sunflower Oil

1 cup Heavy Cream

1/2 cup chicken broth

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1 cup Parmesan cheese

1 cup spinach

1 whole tomato diced

Instructions:

In a large skillet add Infused sunflower oil and cook chicken on medium heat until brown on each side and no longer pink in the center.  Remove chicken and set aside.

Add the heavy cream , chicken broth, garlic powder, Italian seasoning , and parmesan cheese to the skillet.  Whisk over medium heat until it starts to thicken.  Add the spinach and let it simmer until the spinach starts to thicken.  Add the chicken to a baking dish and pour the rest of ingredients over it.  Place the tomatoes on top and sprinkle with parmesan cheese and bake at *350 unitl tomatoes start to soften.  Serve over your choice of pasta if desired!

 

Awesome Sweet Potatoes

by Andrea Langstroth, Atlanta GA "Your Infused Sunflower Oil is Delicious!"

Yield: 8 servings

Ingredients: 4 Large Sweet Potatoes

Oliver Farm Infused Sunflower Oil

Directions: 

Place the Potatoes in a large pot of cold water, add 1 tsp of salt and cook until potatoes are tender, but still firm, roughly 20-30 minutes (will depend on size- check by poking potatoes with a fork). Drain and let cool slightly.

Heat the grill to medium-high

Slice each potato in half lengthwise then slice halves into 3 or 4 wedges, (depending on their size).  Pour or brush wedges with infused sunflower oil. Grill until lightly golden brown (about 6 minutes). 

Baked Asparagus

Serving size: 4

Prep Time: 5 min

Ingredients:

Asparagus

Oliver Farm Infused Sunflower Oil

Garlic Salt

Dash of salt & pepper

Grated Parmesan Cheese

Directions: 

Using fresh asparagus, coat in Oliver Farm Infused Sunflower Oil on a baking sheet.  Sprinkle with garlic , salt, and freshly ground pepper.  Top with fresh grated parmesan cheese and bake for 20 minutes on *350.

Courtesy of Karla and Hank Collier

Greenway Farms Steak Marinade

Serving size: 4

Prep Time: 10 min

Ingredients:

Juice of 1 orange

1/2 cup of Oliver Farm Infused Sunflower Oil 

1/2 cup Dale's low sodium Steak Marinade

Greenway Farms Pork Chops or Loin Roast

Directions::

Marinate for 12 to 24 hours.  Then grill or roast the chops /roast.  Delicious!

Courtesy of Greenway Farms

Georgia Summer Gazpacho


Ingredients:   2 lbs very ripe fresh tomatoes  1 cucumber  1 clove garlic  Anaheim pepper, or ½ medium red bell pepper (or any other mild pepper except for green bell peppers. Something with a tiny bit of heat provides balance but isn’t necessary.)  2 tsp red wine vinegar  1 tsp salt  1/4 cup Oliver Farm Infused Sunflower oil  1/4 cup extra virgin olive oil   Directions:   1. Peel cucumber and cut into coarse chunks. Halve and core tomatoes and cut into coarse chunks. Peel onion and cut into chunks. Halve, de-seed and de stem pepper and cut into chunks. Peel garlic. 2. Put everything into a high-speed blender and blend on high at least two minutes until the mixture is very smooth – it should be a dark pink color. With the blender still running, add salt and vinegar. In a slow and steady stream, drizzle in the oils, and blend until mixture is airy and completely emulsified. It will turn a bright orange with the addition of the oils. Chill until mixture is completely cool, 3-6 hours.  Serving options: more olive oil and a touch of vinegar drizzled on top, chives, dill or basil, halved cherry tomatoes, toasted crusty baguette, croutons. Can be served in tall glasses for sipping, or in a soup bowl.  Recipe courtesy of Georgia Grown

Ingredients:

2 lbs very ripe fresh tomatoes

1 cucumber

1 clove garlic

Anaheim pepper, or ½ medium red bell pepper (or any other mild pepper except for green bell peppers. Something with a tiny bit of heat provides balance but isn’t necessary.)

2 tsp red wine vinegar

1 tsp salt

1/4 cup Oliver Farm Infused Sunflower oil

1/4 cup extra virgin olive oil

Directions:

1. Peel cucumber and cut into coarse chunks. Halve and core tomatoes and cut into coarse chunks. Peel onion and cut into chunks. Halve, de-seed and de stem pepper and cut into chunks. Peel garlic.
2. Put everything into a high-speed blender and blend on high at least two minutes until the mixture is very smooth – it should be a dark pink color. With the blender still running, add salt and vinegar. In a slow and steady stream, drizzle in the oils, and blend until mixture is airy and completely emulsified. It will turn a bright orange with the addition of the oils. Chill until mixture is completely cool, 3-6 hours.

Serving options: more olive oil and a touch of vinegar drizzled on top, chives, dill or basil, halved cherry tomatoes, toasted crusty baguette, croutons. Can be served in tall glasses for sipping, or in a soup bowl.

Recipe courtesy of Georgia Grown