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Sunday Snack: Yogurt & Granola

Posted Sunday Apr 27, 2014 in Sunday Snack by Jenna Brower | 0 Comments

If yogurt and granola are staples of your breakfast routine, this quick recipe’s for you!

 

We jazzed up the standard yogurt and granola by adding slices of banana and drizzling it with Butternut Squash Seed Oil. 

 

Saratoga Olive Oil Co. Butternut Squash Seed Oil

 

Saratoga Olive Oil Co. Butternut Squash Seed Oil


 

Made in small batches, this oil’s rich nutty flavor emerges from roasting and expeller pressing the seeds from butternut squash. The nutty taste complements the banana slices and works well with the granola, especially if your choice of granola contains nuts. 

 

Topping your breakfast with Butternut Squash Seed Oil will start your morning off a good note. Delicious and packed with nutrients, this oil is high in omega 6 fatty acids as well as Vitamin E and contains no cholesterol or trans fats. 

 

Saratoga Olive Oil Co. Butternut Squash Seed Oil


Ingredients:

Yogurt

Granola

Banana, sliced

Butternut Squash Seed Oil

 

Process:

1. Combine yogurt, granola, and banana. 

2. Top with drizzle ofButternut Squash Seed Oil. 


Saratoga Olive Oil Co. Butternut Squash Seed Oil


Saratoga Olive Oil Co. Butternut Squash Seed Oil

 

Sunday Snack: Vermont Maple Balsamic Glazed Bacon

Posted Sunday Mar 23, 2014 in Sunday Snack by Jenna Brower | 0 Comments


Saratoga Olive Oil Co. Vermont Maple Balsamic Vinegar Glazed Bacon

Sugar makers across Vermont celebrated the annual Maple Open House this weekend, opening their doors to the public to show how maple syrup is made. 


We love maple syrup - it’s no surprise. But this weekend we were busy celebrating the second anniversary of our Burlington shop , so we could not formally partake in an open house visit. Still wanting to celebrate the sweet, syrupy goodness from the Green Mountain State, we found a way to work maple into this week’s Sunday Snack. 

 

And it involves bacon. So it’s a win-win.

 

This is a quick trick to add some sweetness to your breakfast bacon. Maple and bacon have long been partners in breakfast crime - so we’re not quite reinventing the wheel, just putting a twist on a classic. The sweet, thick flavor of our aged Vermont Maple Balsamic Vinegar gives the bacon some extra pizzazz.

 

Simply brush each strip of bacon with Vermont Maple Balsamic Vinegar and cook as you normally would. In this recipe the bacon strips were pan fried, but this could also be done by baking them. Also consider using this same trick on other breakfast meats, like sausage or ham. 


Vermont Maple Balsamic Glazed Bacon

 

Saratoga Olive Oil Co. Vermont Maple Balsamic Vinegar Glazed Bacon

 

Saratoga Olive Oil Co. Vermont Maple Balsamic Vinegar Glazed Bacon 

Ingredients:

Saratoga Olive Oil Co. Vermont Maple Balsamic Vinegar

your favorite bacon


Process:

1. Brush each strip of bacon with Vermont Maple Balsamic Vinegar

2. Pan fry bacon strips until preferred level of crispiness. 

3. Finish with a drizzle of Vermont Maple Balsamic. 


Saratoga Olive Oil Co. Vermont Maple Balsamic Vinegar Glazed Bacon


Sunday Snack: Blood Orange Waffles

Posted Sunday Feb 23, 2014 in Sunday Snack by Jenna Brower | 0 Comments

 

Blood Orange Belgian Waffles 

 

Whether you’re having Sunday brunch or breakfast for dinner, we’ve got you covered with this recipe for Blood Orange Belgian Waffles. Imagine a light, fluffy waffle with balanced citrusy flavor in each bite. Top with a drizzle (or more, if you’re like us) of pure Vermont maple syrup and these waffles may become the exclusive breakfast on your kitchen table. 

Saratoga Olive Oil Co. Blood Orange Olive Oil Waffles

 

The pizzazz of these waffles comes from the Blood Orange Olive Oil used in the batter. Created through a fusion process in which whole blood oranges are crushed together with olives, our Blood Orange Olive Oil is packed with fresh citrus flavor. The aroma of the oil shines through the whole waffle making process - mixing the batter and cooking in the waffle iron - and of course, enjoying the waffles!

 

While you certainly can prepare a wonderful waffle batter from scratch, we went the simple route for this recipe - a box of our favorite waffle mix, an egg, and olive oil. Quick, simple, and delicious. Any boxed waffle mix could be adapted to use the Blood Orange olive oil. Simply use in place of the standard vegetable oil it calls for. Also consider using this trick to add some flair to pancakes. The Meyer Lemon Olive Oil or Butternut Squash Seed Oil can also be substituted into this recipe. 

 

Saratoga Olive Oil Co. Blood Orange Olive Oil Waffles



If you’re hungry for something other than waffles, the Blood Orange Olive Oil works well as a marinade for seafood or chicken or simply as a dressing for salads. If your sweet tooth is calling, also consider swapping this oil in place of oil in other dessert recipes. Blood Orange Brownies are one of our favorites!

Saratoga Olive Oil Co. Blood Orange Olive Oil Waffles


Blood Orange Waffles

Ingredients:

3 Tbsp Saratoga Olive Oil Co. Blood Orange Olive Oil

1 1/2 cups waffle mix

1 egg

3/4 cups water

 

Process:

1. Heat waffle iron.

2. Stir waffle mix, egg, water, and olive oil with a wire whisk until smooth.

3. Cook waffles 3-4 minutes until golden brown.

Makes 3 waffles.

 Saratoga Olive Oil Co. Blood Orange Olive Oil Waffles

Sunday Snack: Scrambled Eggs

Posted Sunday Jan 19, 2014 in Sunday Snack by Jenna Brower | 0 Comments

Mushroom & Sage Scrambled Eggs


It’s no secret... eggs are a breakfast staple. The possibilities are almost endless - Eggs Benedict? Breakfast burrito? Bacon-filled omelet? Decisions!


Saratoga Olive Oil Co. Mushroom & Sage Scrambled Eggs


While the choices are many, usually the morning, especially before the coffee’s on, isn’t the time for whipping up an ingredient-filled and time consuming breakfast. But we wouldn’t recommend sacrificing flavor for convenience either. Here’s a quick trick for jazzing up your pre-workday eggs or a Sunday brunch feast: Mushroom & Sage Olive Oil

 

Infused with herbaceous sage and earthy mushroom flavor, this oil adds a distinct flavor to any dish. If you love adding fresh veggies like mushrooms to your scrambled eggs, but don’t always have them on hand (hey, it happens!), this oil will provide that flavor you’re seeking. 

 

The preparation of the eggs is as important as actually scrambling them. When whipping the eggs, add 1/4 teaspoon of the Mushroom & Sage Olive Oil, and continue to whip, allowing the flavor to permeate the mixture. Don’t be afraid to really whisk ‘em up - the air helps ensure fluffiness. Add eggs to a greased skillet on low-heat. It’s best to cook them slow and low, stirring gently and frequently. For a more fragrant dish, finish the eggs with a small drizzle of the oil once on your plate. 

Saratoga Olive Oil Co. Mushroom & Sage Scrambled Eggs 


The versatility of the Mushroom & Sage Olive Oil is one of its best features. It can enhance rice, pasta, and risotto dishes or elevate your favorite stuffing recipe. Use it as a marinade to add an earthy flavor to chicken or pork. Try pairing this oil with our Fig Balsamic Vinegar or Cranberry Pear Balsamic Vinegar to make a unique vinaigrette or marinade. 


 Mushoom & Sage Scrambled Eggs

Ingredients:
2 eggs

1/4 teaspoon Saratoga Olive Oil Co. Mushroom & Sage Olive Oil 

salt and pepper to taste

 

Process:

1. In a bowl or glass, whip eggs and 1/4 teaspoon Mushroom & Sage Olive Oil thoroughly. 

2. Heat olive oil-greased skillet on low heat. Add eggs. 

3. Stir eggs frequently, scraping the bottom of the skillet, until fluffy.

4. Finish with a drizzle of Mushroom & Sage Olive Oil.

Serves 1

Saratoga Olive Oil Co. Mushroom & Sage Scrambled Eggs

 

Saratoga Olive Oil Co. Mushroom & Sage Scrambled Eggs