You’ll love the extra flavor that comes from a marinade made with lemon olive oil and white balsamic!

Ingredients
Two pounds waxy skin potatoes, cut in half (or quarters if large)
Marinade
1/2 c. Tubby Olive Lemon Olive Oil
5 cloves fresh garlic, minced
3 T. Tubby Olive White Premium Balsamic
1/2 c. chicken stock or water
2 t. Sea salt
Fresh ground pepper to taste
Finely chopped fresh parsley

Directions
Preheat the oven to 400 F. Whisk the marinade ingredients except the water in a large bowl. Toss the potatoes with the marinade and arrange in a single layer on a large baking sheet. Add water to the bottom of the pan with the potatoes. Cook for 40 minutes until the water is evaporated and the potatoes are crusty-golden brown. Adjust seasoning as necessary and serve sprinkled with fresh parsley. Serves 6.

The post Olive Oil Roasted Lemon Garlic Potatoes appeared first on The Tubby Olive.

Ingredients
2 lb. green beans, washed and trimmed
8 slices bacon, chopped into small pieces
1/2 onion, chopped
1/8 c. Tubby Olive Spicy Pesto, Garlic  or Black Pepper Olive Oil
1/2 t. sea salt
1/4 t. freshly ground pepper
5 T. grated Parmesan cheese

Directions
Preheat oven to 425 degrees. Place green beans on an oiled/sprayed baking sheet. Top with bacon, onion, olive oil, salt & pepper and mix well. Spread evenly across pan in a single layer. Sprinkle Parmesan over top.  Bake 18-20 minutes until bacon is crisp and beans are beginning to brown. Serves 5-6.

The post Sheet Pan Parmesan Green Beans appeared first on The Tubby Olive.

Ingredients
1/2 c. sugar
1/4 . water
2 c. fresh cranberries
1/3. golden raisins
3 t. Tubby Olive Cranberry-Pear White Balsamic 
3/4 T. curry powder
1 T. molasses
1 T. fresh ginger, minced (don’t have to peel)
1/2 T. Worcestershire sauce
1/4 t. hot pepper sauce
1/2 t. salt

Directions
Add all ingredients to large heavy saucepan. Bring to a boil and cook over low heat about 15-20 minutes until cranberries burst and the sauce is the consistency you like. Serve as an accompaniment to turkey or a spread on sandwiches.  Serves 6-8.

The post Fresh Cranberry Chutney appeared first on The Tubby Olive.

Ingredients

Directions:
Preheat oven to 350. Cut squash in half lengthwise and place face down on shallow baking dish. Bake for 30 minutes until tender. Turn cut side up, season with the oil, Balsamic, a sprinkle of salt, and brown sugar. Bake for another 20 minutes. Serves 2.

The post Roasted Acorn Squash with Maple Balsamic appeared first on The Tubby Olive.

Ingredients:
2 pounds large ripe tomatoes
3 tablespoons Tubby Olive Basil Olive Oil
2 cups diced (1/2-inch) baguette or country bread
2/3 cup sliced shallots
1/3 cup sliced garlic
1 1/2 teaspoons fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions:
Preheat the oven to 425. Cut the tomatoes into 1/2-inch slices and arrange the slices in a 6- to 8-cup gratin dish (a pan that is about 1.5 in. deep). Sprinkle with 2 tablespoons olive oil. Combine the bread, shallots, garlic, thyme, and the remaining 1 tablespoon oil in a bowl and mix well. Sprinkle the salt and pepper on the tomatoes and top with the bread mixture. Bake for about 25 minutes, until the tomatoes are browned on top and cooked. Serves 4.

*Adapted recipe from Jacques Pépin.

The post Sliced Tomatoes Gratin appeared first on The Tubby Olive.

Ingredients: Original Nut Crumbs, sweet potatoes,
eggs, almond milk

Wash and slice sweet potatoes. Whisk together a splash of almond milk with two eggs until combined. Coat the sweet potatoes in the egg mixture and dredge in Original Nut Crumbs. Preheat oven to 400 degrees. Line coated potatoes on baking sheet, spread out evenly. Bake for 25 minutes.  Add your favorite dipping sauce and enjoy!

For more delicious Nut Crumb recipes, click here!

The post Sweet Potato Fries with Nut Crumbs from Appel Foods appeared first on The Tubby Olive.

Ingredients
Salad:
5 c. Arugula
2 c. 1” watermelon cubes
2 c. Sliced strawberries
1 Shallot thinly sliced
¼ c. Basil or mint chopped
4 oz. Feta cheese
½ c. Honey roasted almond slices or Marcona almonds

Dressing:
¼ c. Tubby Olive Basil Olive Oil
1-1/2 T. Tubby Olive Strawberry Balsamic 
Freshly ground black pepper and salt to taste

In a large bowl, combine the arugula, watermelon, strawberries, shallot, basil or mint, feta, and almonds. In a small bowl, whisk the olive oil, vinegar, and salt and pepper. Drizzle over salad. Serves 4.

The post Watermelon, Strawberry & Arugula Salad appeared first on The Tubby Olive.

Stack Ingredients:
3 Bacon slices
2 Ears grilled corn, kernels removed
2 Large beef steak tomatoes cut into 8 (1/2”thick) slices
2 Heirloom tomatoes cut into 8 (1/2 inch thick) slices
1/2 Avocado, thinly sliced
Fresh Mozzarella cheese, sliced to desire thickness
Salt, pepper
Fresh basil leaves chopped
Fresh oregano leaves, chopped
Olive Oils:  Tubby Olive Basil, Tuscan, Black Pepper, or your favorite EV olive oil
Balsamics: Tubby Olive Traditional 18 yr Aged, Fig, Denissimo (glaze), or your favorite Balsamic

Condiments (available at The Tubby Olive):
Terrapin Ridge Pesto or Truffle Aioli Squeeze, Hot Pepper Bacon Jam, Onion Blossom Horseradish Dip, or your favorite Terrapin Ridge condiment
The Gracious Gourmet Lemon Artichoke Pesto, Balsamic Fig Jam, Chile Mango Lime Jam or your favorite Gracious Gourmet condiment

Toppings:
Crumbled bacon
1/2 c. Chopped red onion
2/3 c. Toasted pine nuts
2/3 c. Grated cheese of your choice
2/3 c. Crumbled Blue Cheese
1/2 c. Crushed Kettle potato chips

Directions:
Place bacon on plate lined with two paper towels. Cover with one more paper towel and place in microwave. Heat for 2-3 minutes until crispy. Crumble into small bowl.  Sprinkle 1/4 c. corn on each salad plate.  Place one slice of Beefsteak tomato on corn, then layer with slices of avocado, a slice of heirloom tomato, mozzarella and herbs. Secure with a 4-6 in. sandwich pick or a steak knife. Lightly sprinkle with salt and pepper.

Set out Oils, Balsamics, toppings and condiments for people to self-serve.  Hint: Use Tubby Olive self-closing pour spouts in each bottle for a perfect drizzle. Serves 4.

The post “Create Your Own” Caprese Tomato-Avocado Stacks appeared first on The Tubby Olive.

Ingredients
¼ c. of Tubby Olive Jalapeño Balsamic
1 dozen hard-boiled eggs
1 extra ripe avocado
¼ tsp. dry mustard
kosher salt
fresh ground white pepper
fresh sprigs of chive/or thin sliced jalapeño
plastic sandwich bag

Directions
Peel and then halve each hard-boiled egg. Slice each hard-boiled egg in half and scoop out the yolk of the egg and place into a cold glass bowl. Slice and peel the avocadoes and remove the seeds and place the pulp into the same bowl. Slowly sprinkle the Jalapeño Balsamic Vinegar, mustard, salt, and pepper into the mixture and fold, then thoroughly incorporate the ingredients. Cut bottom right corner of sandwich bag and then spoon mixture into plastic bag and pipe mixture thru bag into egg white halves. Finish with 3 sprigs of fresh chive.

2. Sicilian Lemon Herbed Deviled Eggs

Ingredients
6 hard-boiled eggs
3 tablespoons sour cream
1 1/2 tablespoons mayonnaise
3/4 teaspoon Dijon mustard
2 teaspoons Tubby Olive Sicilian Lemon Balsamic
1/8 teaspoon cayenne pepper
Chopped fresh parsley & thyme

Directions
Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in sour cream, mayonnaise, and mustard. Stir in lemon balsamic and cayenne pepper. Season generously with salt and pepper. Spoon yolk mixture into whites. Sprinkle generously with chopped parsley & thyme. (Can be made 4 hours ahead. Cover loosely and refrigerate.)

3. Dill Pickle Mustard Deviled Eggs

Ingredients:
12 large eggs, hard boiled
1 tablespoon Terrapin Ridge Farms Dill Pickle Mustard
2 tablespoons mayonnaise
1 dash Pepper
Dill Weed to Garnish

Directions:
Cut each egg lengthwise and remove yolks, setting them aside in a small bowl. Mash yolks with a fork. Add salt, pepper, Terrapin Ridge Farms Dill Pickle Mustard, and mayonnaise; mix together well. Fill egg halves with mixture. Sprinkle tops with Dill Weed. Chill in refrigerator to let set.

4. Spicy Chipotle Deviled Eggs

Ingredients:
12 large hard boiled eggs
2 tablespoons mayonnaise
½ tablespoon Terrapin Ridge Farms Spicy Chipotle Garnishing Squeeze
1/8 teaspoon salt
Dash of pepper
Garnish: Terrapin Ridge Farms Spicy Chipotle Garnishing Squeeze

Directions:
Slice eggs in half lengthwise, carefully remove yolks. Mash yolks with mayonnaise, Spicy Chipotle, salt, and pepper; stir well. Spoon yolk mixture into egg whites. Garnish with Terrapin Ridge Farms Spicy Chipotle Garnishing Squeeze. Squeeze a swirl on top of each egg or plate the eggs and garnish the eggs and the plate together. Chill to let set.

5. Bacon Jam Deviled Eggs

Ingredients:
12 large hard boiled eggs
1 tablespoons mayonnaise
1 tablespoon Terrapin Ridge Farms Hot Pepper Bacon Jam
1/8 teaspoon salt
Dash of pepper

Directions:
Slice eggs in half lengthwise, carefully remove yolks. Mash yolks with mayonnaise, Hot Pepper Bacon Jam, salt, and pepper; stir well. Spoon or pipe yolk mixture into egg whites. Chill to let set. Garnish with pepper.

6. Truffle Aioli Deviled Eggs

Ingredients:
12 large eggs hard boiled
1 1/2 tablespoons Terrapin Ridge Farms Truffle Aioli
1 tablespoon mayonnaise
Pinch of Salt and Pepper

Directions:
Cut each egg lengthwise and remove yolks, setting them aside in a small bowl. Mash yolks with a fork add salt, pepper, mayonnaise and Terrapin Ridge Farms Truffle Aioli; mix well. Fill egg halves with mixture. Sprinkle tops with parmesan cheese and cracked pepper. Chill in refrigerator to let set.

7. Everything Aioli Deviled Eggs

Ingredients:
12 large eggs hard boiled
2 tablespoons Terrapin Ridge Farms Everything Aioli
1 tablespoon mayonnaise
Pinch of Salt and Pepper

Directions:
Cut each egg lengthwise and remove yolks, setting them aside in a small bowl. Mash yolks with a fork and add salt, pepper, mayonnaise and Terrapin Ridge Farms Everything Aioli; mix well. Fill egg halves with mixture. Sprinkle salt and pepper on top. Chill in refrigerator to let set.

8. Sriracha Aioli Deviled Eggs

Ingredients:
12 large eggs hard boiled
1 1/2 tablespoons Terrapin Ridge Farms Sriracha Aioli
1 tablespoon Mayonnaise
Pinch of Salt and Pepper

Directions:
Cut each egg lengthwise and remove yolks, setting them aside in a small bowl. Mash yolks with a fork and add salt, pepper, mayonnaise and Terrapin Ridge Farms Sriracha Aioli; mix well. Fill egg halves with mixture. Sprinkle tops with salt and pepper, add a small dollop of Sriracha Aioli on each egg. Chill in refrigerator to let set.

9. Onion Blossom Horseradish Deviled Eggs

Ingredients:
12 large eggs, hard boiled
1 tablespoon Terrapin Ridge Farms Onion Blossom Horseradish Dip
1 tablespoon mayonnaise
Salt and Pepper to garnish

Directions:
Cut each egg lengthwise and remove yolks, setting them aside in a small bowl. Mash yolks with a fork and add salt, pepper, mayonnaise and Terrapin Ridge Farms Onion Blossom Horseradish Dip; mix well. Fill egg halves with mixture. Sprinkle tops salt and pepper. Chill in refrigerator to let set.

10. Hatch Chile Pesto Deviled Eggs

Ingredients:
12 large eggs, hard boiled
1 tablespoon Gracious Gourmet Hatch Chile Pesto
1 tablespoon mayonnaise
Salt and Pepper to garnish

Directions:
Cut each egg lengthwise and remove yolks, setting them aside in a small bowl. Mash yolks with a fork and add salt, pepper, mayonnaise and Terrapin Ridge Farms Hatch Chile Bacon Ranch Dip; mix well. Fill egg halves with mixture. Sprinkle tops salt and pepper. Chill in refrigerator to let set.

The post 10 Top Deviled Egg Recipes (just in time for Easter & Spring) appeared first on The Tubby Olive.

Ingredients:
2 1/2 lbs Russet potatoes, cut into 1/8″ slices
2 Tbsp. Tubby Olive Wild Mushroom & Sage Olive Oil
4 Tbsp. unsalted butter
3 leeks, white and light green part, sliced thin
2 large shallots, sliced thin
3 Tbsp. all purpose flour
2 cups whole milk
1 cup grated cheddar cheese
Pinch of nutmeg
1 tsp. minced thyme
Salt and pepper to taste
1/2 cup grated Parmesan cheese

Directions:
Preheat oven to 400. In skillet over medium heat, cook leeks & shallots, in olive oil and 2 Tbsp. butter, for 5 minutes.  Remove to a bowl and set aside.  Heat 2 Tbsp. butter in saucepan until melted, add flour and whisk for 2 minutes. Slowly add milk, stirring with whisk until smooth and slightly thick.  Reduce heat and stir in cheddar cheese, nutmeg and thyme.  Mixture will be thick.  Season with salt and pepper.

Butter a 9″ x 13″ baking dish and place potatoes in rows covering entire bottom of dish. Spread with half of the leek mixture.  Add half of the cheese sauce and spread over potatoes.  Repeat with another layer of potatoes, leeks and cheese sauce. Sprinkle with Parmesan cheese and cover with aluminum foil.  Bake for 35 mintes, remove foil and bake for another 15 minutes.  Let cool slightly before serving. Enjoy!

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