Spicy Olive on Fox 19 Now Morning Show- Maple Pork Tenderloin with Farro, Apples and Arugula

Melanie Cedargren, owner of The Spicy Olive, made a delicious yet simple dinner on the Fox 19 Morning show.

The pork tenderloin medallions are browned in Garlic olive oil for 2-3 minutes per side. A sauce is made by reducing a dry white wine in the pan with the brown bits from the pork. The Spicy Olive’s Vermont Maple balsamic and our Roasted Garlic and Champagne mustard are then added to the sauce.

A side dish of farro, arugula and fresh apples,  coated in the Vermont Maple balsamic and mustard dressing, compliment the pork medallions. This is a quick an easy dish that is suitable for a weekend meal but delicious enough for company on a weekend!

Here is the recipe from our website:https://www.thespicyolive.com/recipe/the-spicy-olives-maple-pork-tenderloin-with-farro-apples-and-arugula/

Spicy Olive Wine Tasting Feb. 21, 22, 28 & 29, 2020

We will be enjoying wines from Macedonia and France!

Kamnik, Temjanik

Le Secret des Amants, Viognier

Les Secret des Amants, Syrah

Kamnik, Winemakers’ Selection (Vranec, Merlot, Carmenere)

Kamnik Wines are $2 a pour the Les Secret des Amants are $1 a pour.

Saturday, Feb. 22, 2020 our tasting will be hosted by Pere Stojanovski, representative for the wines and Macedonian Expatriate!

Spicy Olive Wine Tastings: Feb 7, 8, 14 and 15, 2020 Valentine’s Day Picks

The Spicy Olive is featuring some great wines for you to share with your Valentine!

 

We will be tasting:

Viega da Princesa, Albarino

Mala Vida, Red Blend

Altos de la Hoya, Monastrell “Ungrafted”

Mia Ama, Bordeaux

All tastes are $1 each

Come by and taste these “vaguely” Valentine wines!

The Spicy Olive’s Maple Pork Tenderloin with Farro, Apples and Arugula

This is an easy skillet supper that ups the flavor with the addition of our Vermont Maple balsamic vinegar.

The Spicy Olive's Maple Pork Tenderloin with Farro, Apples and Arugula

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 tsp. chopped garlic
  • 5 Tbsp. The Spicy Olive's Garlic Olive Oil
  • 3 Tbsp. The Spicy Olive's Vermont Maple Balsamic Vinegar
  • 2 tsp. The Spicy Olive's Champagne & Roasted Garlic Mustard
  • 1 tsp. kosher salt
  • 1/2 tsp black pepper
  • 1 1/2 cups cooked farro
  • 1 lb. pork tenderloin cut crosswise into 12 pieces
  • 1/2 cup Dry White Wine
  • 3 cups baby arugula or fresh mixed greens
  • 1 small apple unpeeled and sliced

Method
 

  1. Whisk together 2 Tbsp of the Vermont Maple balsamic vinegar, 1 tsp of the Roasted garlic and Champagne mustard, the chopped garlic and 2 Tablespoons of the Garlic olive oil. Add the cooked farro and set aside.
  2. Heat remaining olive oil in a large skillet over medium high heat. Flatten the pork tenderloin medallions and sprinkle with salt and pepper. If skillet is too small to hold all the tenderloins cook in 2 batches. Add pork and cook until browned on both sides and just cooked through, about 2 minutes per side. Place pork on a plate and cover to keep warm
  3. Add wine to skillet and stir to remove brown bits from bottom of pan. Allow to simmer until wine is reduced by half. Whisk in remaining Vermont Maple balsamic vinegar and Roasted Garlic and Champagne mustard. Let simmer for a minute.
  4. Meanwhile, add arugula and apple slices to the farro mixture. Place a serving of farro salad on each plate and 3 slices of pork tenderloin. Drizzle the pork with the sauce from the pan. Serve and enjoy!

The Spicy Olive’s Smoky Roasted Chickpeas

Roasted, crunchy chickpeas are a fiber rich, low fat snack option. Using The Spicy Olive’s Olivewood Smoked olive oil adds a smoky flavor to the roasted chickpeas, making them irresistible!

The Spicy Olive's Smoky Roasted Chickpeas

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 5 servingdd
Ingredients Method

Ingredients
  

  • 1 1/2 Tbsp. The Spicy Olive's Olivewood Smoked olive oil
  • 1 15 oz. can chickpeas (Garbanzo beans) rinsed and drained
  • 1/2 tsp smoked paprika
  • 1/4 tsp kosher salt
  • 1/4 tsp cayenne pepper

Method
 

  1. Spread chickpeas on paper towels and pat dry.
  2. Preheat oven to 400 degrees F. Place a sheet of parchment paper on a baking sheet and spread out chickpeas on the parchment paper. Add the Olivewood Smoked olive oil to the chickpeas and toss to coat. Place in oven and roast for 30 minutes.
  3. Remove baking sheet from oven. Sprinkle the smoked paprika, salt and cayenne pepper on the chickpeas and toss to evenly coat. Place back in oven for 15-20 minutes until very crisp and crunchy but not burned. Cool completely and store in an airtight container for up to 1 week. Enjoy!

The Spicy Olive’s Chipotle Tomato Soup

A delicious tomato soup with a little heat thanks to chipotle peppers and The Spicy Olive’s Chipotle olive oil. This recipe can be cooked in a slow cooker for an easy dinner to come home to after work!

The Spicy Olive's Chipotle Tomato Soup

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 Tbsp. The Spicy Olive's Chipotle Olive Oil
  • 2 cups Yellow Onion (1 large onion)
  • 1 can chipotle chile in adobo (1 pepper in a small can)
  • 1 tsp Dried Oregano
  • 2 Tbsp. Minced Garlic
  • 3 cups plum tomatoes chopped
  • 1 28 oz. can whole peeled plum tomatoes

Method
 

  1. Heat Chipotle olive oil in a large skillet over high heat. Add onion, chipotle pepper, oregano and garlic. Cook stirring occasionally, until onions are translucent, about 8 minutes.
  2. Transfer onion mixture in a 6 quart slow cooker, stir in tomatoes. Cook in slow cooker for 4 hours on high or 8 hours on low.
  3. Use an immersion blender or a blender to process until smooth. Be careful if using blender, remove center from lid and cover with a towel to allow steam to escape so as not to get burned. Blend in small batches.
  4. Ladle soup into bowls. Can top soup with sour cream, tortilla strips and chopped cilantro if desired. Enjoy!

The Spicy Olive’s Vegan Creamy Cauliflower Soup

This soup is cream free, dairy free but it is thick and creamy anyway because of the potatoes and cauliflower that are blended together. As thick and satisfying as a bowl of Baked Potato soup,  with no dairy or cheese! The use of The Spicy Olive’s Butter olive oil gives it a RICH BUTTERY  flavor but there is no butter in the olive oil!

The Spicy Olive's Vegan Creamy Cauliflower Soup

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 tbsp. The Spicy Olive's Butter extra virgin olive oil
  • 1 1/2 cups chopped yellow onion (1 medium onion)
  • 1 Tbsp fresh thyme chopped
  • 2 tsp. Salt
  • 1 Tbsp Minced Garlic
  • 2 Tbsp all purpose flour
  • 4 cups vegetable stock if not vegan can use chicken stock
  • 1-2 (12 oz.) russet potato peeled and diced
  • 1 lb. fresh cauliflower cut into florets
  • 1 pinch cayenne pepper if desired

Method
 

  1. Heat The Spicy Olive's Butter olive oil in a large Dutch oven over medium heat. add onion, thyme, salt and garlic. Cover and cook, stirring occasionally until onion is very soft and beginning to caramelize, about 10-12 minutes
  2. Add flour to Dutch oven and cook stirring constantly for 1 minute. Add vegetable stock and diced potato. Increase heat to high and bring to a boil. Stir until vegetable broth has thickened. Add cauliflower and reduce heat to medium. Cook uncovered until potatoes and cauliflower are tender, about 20 minutes.
  3. Use an immersion blender to blend soup until thick and smooth. Can also use a blender to do this. Do in batches and be very careful as the mixture can spit and cause burns. Make sure to leave blender lid loose or leave out center and cover with a towel to allow steam to escape.
  4. Ladle into soup bowls and enjoy! If you are not concerned about being vegan this soup is delicious with crumbled bacon and scallions.