Cranberry-Raspberry Balsamic Fruit Salsa with Cinnamon Chips

Hayley Murphy

A member of the Gettysburg Olive Oil Co Family, Tammy, who you may have met selling our oils and vinegars over at the Marketplace at Gettysburg, came to me with this idea for a fruit salsa that she wanted to make for a gathering of friends! Our flavor of the month, the Raspberry Cranberry Balsamic Vinegar seemed to be the perfect dressing! Thanks Tammy for your creativity and for sharing this recipe with us! We hope it can be a new festive holiday treat for you and your guests. 

Mix Together:

2 cups diced strawberries

1 cup of diced watermelon

1 cup of diced apples 

¾ cup red onion, (diced small)

2 tablespoons jalapeno, minced (about 1)

½ cup cilantro, chopped

Juice and zest of 2 limes

1 tablespoon Harissa olive oil

1 tablespoon Raspberry Cranberry dark balsamic vinegar 

Salt and pepper to taste

Note:  you can try this recipe with pineapple, mango, and stone fruits like peaches, plums or apricots

 

Serve with homemade cinnamon chips or we used Stacey's Cinnamon Pita Chips!

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Honey Ginger Coleslaw

Hayley Murphy

When I think of coleslaw, I usually think of that soggy mess of a "side" that I regret getting instead of fries (which I only did to be "healthier"). Well, I had a half a cabbage in the fridge that I didn't want to go bad and I decided to get creative and tried to give the "soggy mess side" a makeover. My husband HATES mayonnaise, so that ingredient was off the table.. which was fine by me because that usually leads to the "soggyness" anyways. I knew a vinegar based slaw was the way to go. I decided on the Honey Ginger White Balsamic and, well, I was right and my idea of coleslaw has been redeemed! This is a SUPER easy recipe that serves as a great side, not to mention that the ginger and ACV helps provide a little digestive relief during this season of heavy comfort foods! I hope you enjoy!

Ingredients:

2 TB Honey Ginger White Balsamic Vinegar

2 TB Extra Virgin Olive Oil (try our House Tunisian Blend)

1 TB apple cider vinegar (WTM)

1 tsp white sugar

salt and pepper to taste

half chopped cabbage

1 large carrot, shredded or peeled

Directions:

Combine ingredients in a large bowl and toss. Add more of various ingredients to your liking. 

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Maple Bacon Brussel Sprouts

Hayley Murphy

Ingredients:

1lb bag of brussel sprouts

5 slices of cooked bacon

1/2 C dried cranberries

2 TB Maple Dark Balsamic Vinegar 

2 TB Bacon EVOO 

salt and pepper

Directions:

Preheat oven to 400 degrees. Cook 5 slices of bacon in frying pan until almost done, let cool and tear into pieces. Toss the brussel sprouts with the oil/vinegar mixture and add salt and pepper to your liking. Mix bacon with brussel sprouts and spread on a baking sheet and bake for 15 minutes! Remove and add dried cranberries. Bake for another 5 minutes. Easy and delicious side to any dish!

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Truffle Olive Oil Mashed Potatoes Recipe

Hayley Murphy

Ingredients:

3 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch-thick slices
1/2 cup Dark Truffle EVOO
1 (3-inch) rosemary sprig
2 thyme sprigs
1 1/3 cups sour cream
3 tablespoons unsalted butter, softened and cut into pieces

1 tablespoon garlic powder
2 teaspoons kosher salt
1/2 teaspoon finely ground black pepper
Fresh thyme leaves (optional)
Fresh rosemary leaves (optional)

 

Directions:

  1. Cover potatoes in pot with water and bring to boil. Reduce temp and simmer for about 20-25 minutes until potatoes are fork tender. Drain and let sit at room temp until dry.
  2. While potatoes are simmering, bring truffle olive oil, rosemary and thyme to gentle simmer for about 10 minutes – until fragrant. Remove from heat and let cool. Strain oil mixture to remove herbs.
  3. Mash potatoes with masher and combine with oil mixture, sour cream, salt, pepper and garlic powder. Garnish with herb leaves and drizzle with truffle oil!

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Easy Pork Chops with Balsamic Apples & Onions

Hayley Murphy

Remember eating your moms pork chops and apple sauce? I do! It was one of my favorites! This is an easy twist on that flavor pallet using our Red Apple White Balsamic Vinegar, perfect for the fall season! 

Ingredients

  • 2lbs (about 4 medium sized) pork chops
  • 2 TB House (Tunisian Blend) EVOO
  • 2 TB Red Apple White Balsamic Vinegar
  • 1 TB brown sugar
  • 1 medium onion – sliced
  • 2 medium apples – sliced (I used Gala)
  • Salt/pepper

Directions

  1. Heat oil in pan on medium heat. Lightly salt/pepper pork chops and cook 3-4 min on both sides. Remove and set aside
  2. Add chopped onions, sliced apples, vinegar and brown sugar to pan and cook on med-low heat for 10-12 minutes. Add pork chops back to pan and cook with onions/apples for about 5 minutes.
  3. Serve with your favorite veggie side!

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Chicken with Balsamic Onions and Mushrooms

Hayley Murphy
 

Ingredients:

1 TB Gettysburg House (Tunisian Blend) EVOO

1 large onion

1 TB butter

2 TB Gettysburg Dark Balsamic Vinegar (I used Pecan Praline, but you can use your favorite flavor! Others we recommend are Traditional, Espresso, or Fig!)

8oz mushrooms, sliced

6 boneless chicken thighs

1/3 C chicken bone broth

2 TB half and half cream (or use coconut cream for non-dairy alternative)

Salt and pepper to taste

 

Directions:

  1. Add oil to saucepan on medium heat and brown chicken on both side (about 5 min ea). Remove and set aside.
  2. Add butter to pan and saute onions on med heat until they are soft and beginning to brown (about 15 min). Add mushrooms and cook for another 5-7 minutes until brown.
  3. Add balsamic vinegar, broth and cream to pan and mix well.
  4. Nestle chicken thighs on top, cover and cook for another 10 minutes until cooked through.
  5. Serve over riced cauliflower, potatoes or noodles!

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Easy Grilled Romaine

Hayley Murphy

OK, grilled lettuce might sound a bit strange, right? I started out pretty skeptical, too. But after trying it, somehow grilling romaine lettuce with Gettysburg Olive Oil Co.'s Strawberry Walnut Balsamic Vinegar brings out an unexpectedly beautiful flavor in this leafy green! I’m not quite sure how to describe it, but it is hands down one of the best things I’ve tasted lately. Grilled romaine is easy to make, and topped with a little Parmesan cheese, it’s an easy appetizer or side dish.

  1. Slice each romaine heart in half. Slice each heart in half and drizzle with a bit of Gettysburg Olive Oil Co.'s House Blend Extra Virgin Olive Oil. Slicing the romaine hearts in half makes it easier to flip them, and prevents them from rolling off the grill.
  2. Season well! Be sure to season the lettuce with Strawberry Walnut Balsamic Vinegar, salt, and pepper prior to grilling so that the flavors all meld together during the grilling process.
  3. Grill a few minutes per side, until charred but mostly green. Leave it on the grill for about three minutes on each side (remember, you’re grilling lettuce, not a steak!). You want each side to be slightly charred, but still mostly green. Grilling for too long results in brown, soggy romaine.

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Grilled Peaches with Peach White Balsamic Vinegar

Hayley Murphy

Grilled Peaches with Peach White Balsamic Vinegar

Grilled Peaches with Peach White Balsamic VinegarGrilling fruit brings out the sweetness and adds a nice caramel flavoring. These grilled peaches get an extra boost of flavor with our Peach White Balsamic Vinegar.   A super summer dessert!

Ingredients:

Directions:

Rinse and dry the fresh fruit.  Slice the Peaches in half, discarding the stone/pits. Brush the fruit on both sides with the EVOO and Peach White Balsamic Vinegar.  Place the Peaches cut-side down, on a Hot Grill.  Cook approximately 4 minutes, until clear grill marks are visible.  Turn and cook another 4 minutes. Remove fruit from grill and place on individual dessert plates or a large platter and serve with Ice Cream.

Enjoy!

An Olive Tap Original Recipe by Rick

 

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What’s Cookin’?

Hayley Murphy
Share with us what tasty creations you’ve been cooking up in your kitchen with Gettysburg's Olive Oils and Vinegars!

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