Black Bean Soup

2 tbsp. The Spicy Olive Garlic Olive Oil*

1 medium onion, diced
2 cloves garlic, minced (omit if you used garlic olive oil)
3 ribs celery, chopped
3 carrots, peeled and diced
1 small green pepper, diced,
2-4 15 oz. cans black beans (depending on how bean-y you like your soup!)
5 cups vegetable or chicken stock
2 tbsp. The Spicy Olive Red Apple Balsamic Vinegar
2 tsp. chili powder
1/2 tsp. cayenne pepper
1/2 tsp. ground cumin
Salt to taste
In a stockpot, heat the oil over medium heat. Add the onion, garlic, celery, carrots and bell pepper and cook for 15 minutes, until the onions are clear. Brain and rinse the black beans, then add to the pot. Add the stock and the rest of the ingredients. Bring to a boil, then simmer for an hour. You can mash the beans before serving to thicken the soup.

*If you’d like a spicier soup, use Chipotle, Harissa or Red Chili Olive Oil

Asian Style Broccoli

1/4 c. soy sauce

4 green onions, sliced
2 tbsp. sesame seeds
2 tbsp. The Spicy Olive Honey Ginger White Balsamic
1 garlic clove, minced
1/2 tsp. dried crushed red pepper
2 tbsp. The Spicy Olive toasted Japanese Sesame Seed Oil
1 lb. fresh broccoli, trimmed and cut into florets
Stir together first 6 ingredients. Heat sesame oil in a wok or frying pan. Add broccoli and stir fry for 3-5 minutes until crisp-tender. Add sauce, coating broccoli well and heat thoroughly.

Sweet Potato & Brussel Sprouts

4 tsps. The Spicy Olive Wild Mushroom & Sage Olive Oil

5 slices bacon cut into small pieces
3 cups brussel sprouts, quartered
2 medium sweet potatoes, microwaved for 4 minutes, then peeled and cubed
2 medium golden delicious apples, peeled and cubed
1/2 tsp. minced garlic
1/2 tsp. cinnamon
1 cup chicken broth
Drizzle of The Spicy Olive Cinnamon Pear balsamic or Red Apple balsamic to finish.
Cook the bacon until browned. Put the Wild Mushroom & Sage olive oil in the pan. Add the brussel sprouts and sweet potatoes and cook until browned and starting to caramelize. Add the apples, garlic and cinnamon.
Stir well and add 1/2 of the chicken broth. Cook until evaporated, then add the remaining broth and stir to get the caramelized bits off the bottom of the pan. Drizzle with the balsamic vinegar and serve.

Goat Cheese + Arugula Pizza

6 tbsp. Marchesa Balsamic Pesto (available at The Spicy Olive)

1 unbaked pizza crust
8 oz. package goat cheese
3 roma tomatoes, sliced thin
1 tsp. The Spicy Olive’s Garlic Olive Oil
1 cup fresh arugula tossed with 1 additional teaspoon of The Spicy Olive’s Garlic Olive OIl and 1 teaspoon lemon juice*
Preheat the oven to 425 degrees. Dab pesto onto the center of the pizza crust and spread towards the outer edges. Crumble the goat cheese and sprinkle on the pizza. Place tomato slices over the cheese and pizza crust. Brush the pizza and crust with the Garlic olive oil. 
Place pizza directly on preheated oven rack. Bake for 10 minutes, or until the pizza crust is golden. After taking the pizza out of the oven, allow to cool for a few minutes so that the cheese has time to set. After a few minutes, cover the pizza with a few handfuls of the arugula mixture. Enjoy the remaining arugula as a side salad topped with parmesan cheese. Cut the pizza, serve and enjoy!
*The Spicy Olive carries Sicilian Lemon White Balsamic Vinegar that you could use here.

If you typically visit our West Chester store, there is a Dewey’s Pizza shop located right next door that sells their pizza dough. For a fun family dinner, you can buy the dough there and try your had at tossing it!

Roasted Potatoes

4 large potatoes, peeled and cubed

1/4 cup The Spicy Olive’s Tuscan Herb Olive Oil*
Sea salt and pepper to taste
Put potatoes into a ziploc bag and add the oil and salt and pepper. Toss to coat the potatoes evenly. Place the potatoes in a roasting pan and put in a 400 degree oven; bake for 40-50 minutes, until potatoes are soft and golden brown.
*This dish would also be delicious with Herbes de Provence, Garlic, Cilantro & Roasted Onion, or Wild Mushroom & Sage Olive Oil. You could also add herbs and spices such as chives, rosemary or garlic to complement the olive oil.

Chinese Style Asparagus

1 bunch asparagus

1 clove garlic, minced
2-4 drops of The Spicy Olive’s Roasted Japanese Sesame Oil
1 tbsp. The Spicy Olive’s Organic Garlic Olive Oil
Soy sauce to taste
2 tsp. sesame seeds
Clean asparagus, break off tough ends and cut on bias into 1.5 inch pieces, about 3 per stalk. Heath oil in wok and add garlic and cook for a minute or two. 
Add asparagus and stir fry in oil until crisp-tender. Add sesame seeds, allowing them to toast in the hot pan. Add 2 or 3 drops of sesame oil and soy sauce to taste. Serve

Green Bean Salad + Maple Balsamic Dressing

2 lbs. green beans (slender beans like haricot verts)

1 cup halved cherry tomatoes

Dressing:
1/3 c. of any of The Spicy Olive’s single varietal extra virgin olive oil
1/3 c. The Spicy Olive’s Vermont Maple Balsamic Vinegar
1 tbsp. dijon mustard
1/4 tsp. salt and pepper (to taste)
1 garlic clove, crushed

Bring 3 quarts of water to a boil. Wash and trim green beans. Cook the beans in the boiling water for 3 minutes for thin beans and 5-6 minutes for thicker beans. Drain and rinse in cold water to stop the cooking process and set aside. Whisk together the salad dressing ingredients. Pour over the green beans and top with the cherry tomatoes. Toss and serve.

Grilled/Roasted Vegetables

2 tbsp. The Spicy Olive’s Tuscan Herb or Cilantro and Roasted Onion Olive Oil

A splash of The Spicy Olive’s Aged Traditional Balsamic Vinegar
Coat any vegetable (carrots, potatoes, asparagus, green beans, squash, etc.) with the olive oil. Cook on the grill (great for asparagus) or in the oven at 400 degrees until golden browned, abotu 40 minutes or more for potatoes. Drizzle with additional balsamic before serving.

Roasted Asparagus

1/4 c. The Spicy Olive’s Organic Garlic Olive Oil

1-2 bunches of fresh asparagus
Sea salt and pepper to taste
Clean asparagus and break off the tough ends of stems. Place asparagus on platter or in a ziplock bag and pour olive oil over the asparagus. Toss to coat asparagus with the olive oil and sprinkle with sea salt and pepper. 
Place asparagus in shallow baking dish and place in preheated 425 degree oven. Roast for 10-15 minutes until bright green and crisp-tender. Drizzle with The Spicy Olive’s Balsamic Vinegar before serving.

Roasted Green Beans

This is a healthier alternative to Green Bean Casserole

2 lbs. fresh green beans

1-2 tbsp. olive oil*
1 tsp. salt
1/2 tsp. pepper

Preheat oven to 400 degrees. Lightly coat the green beans in olive oil and spread on a baking sheet. Roast for 20-25 minutes, turning after 15 minutes. Green beans should be shriveled and browned.

*We recommend the Cilantro & Roasted Onion or Garlic olive oil