The Olive Cellar - Appleton WI

NATIONAL BURGER DAY 5-28-26
GOURMET BURGERS WITH BALSAMIC MUSHROOMS

1 1/3 lbs ground beef
2 tablespoons butter
8 oz sliced mushrooms
1 clove garlic
1/2 teaspoon salt
1 tablespoon balsamic vinegar
4 oz Gouda cheese thinly sliced
4 hamburger buns

Shape ground beef into 4 patties. Melt butter in a large skillet over medium-high heat and saute mushrooms, garlic and salt 6 minutes or until mushrooms are lightly browned and tender. Add vinegar and cook until liquid evaporates, keep warm. Grill or broil burgers to desired doneness. Top with Gouda cheese until melted. Arrange burgers on buns and top with mushroom mixture. Garnish with lettuce, tomato and red onion if desired.
Enjoy

Mediterranean Tuna Salad

INGREDIENTS
2 five ounce cans tuna drained
1/3 cup minced red onion
1/4 cup real mayonnaise or plain Greek yogurt
1/4 cup Pitted Kalamata Olives sliced, available at The Olive Cellar
1/4 cup Roasted Peppers, available at The Olive Cellar
2 tablespoons fresh lemon juice
2 tablespoons fresh basil - mined or Italian parsley
8 slices whole grain bread
Slices Optional Toppings: romaine lettuce Deli Sliced Pepper Rings and Roasted Red Bell Pepper

INSTRUCTIONS
Place drained tuna in a medium bowl and add onion, mayonnaise, olives, roasted peppers, lemon juice and fresh basil. Stir with a fork until all ingredients are fully incorporated.
Top four slices of bread with a lettuce leaf then add equal portions of tuna salad to each piece.
Garnish with optional toppings then top with second slice of bread before slicing and serving.
Serves 4, enjoy.

Cranberry Chocolate Espresso Balsamic Cookies

Ingredients
1/3 cup all-purpose flour
1/3 cup whole-wheat flour
1-1/2 cups old-fashioned rolled oats
1 teaspoon baking soda
1/2 teaspoon sea salt
6 tablespoons unsalted butter
3/4 cup packed light brown sugar
1 cup dried cranberries
1 tablespoon The Olive Cellar's Espresso balsamic
1 large egg, lightly beaten
3 ounces bittersweet chocolate, coarsely chopped
cooking spray

Directions
Step 1.
Preheat oven to 350°. Cover two baking sheets with parchment paper.
Step 2.
Spoon flours into dry measuring cups; level with a knife. Combine flours and oats, soda, and salt in a large bowl, stir with a whisk. Melt butter in a small saucepan over low heat. Remove from heat; add brown sugar, stirring until smooth. Add sugar mixture to flour mixture; beat with a mixer at medium speed until well blended.
Step 3.
Add cranberries, balsamic, and egg; beat until combined. Fold in chocolate. Drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for about 12 minutes, or until golden brown. Cool on baking sheets 3 minutes or until almost firm. Remove cookies to wire racks to cool. Store in a tin.
Makes 36 cookies, enjoy

BRATS WITH BALSAMIC ONIONS AND PEPPERS

4 brats or Italian sausage links, uncooked
1/3 cup water
2 teaspoons oil
2 large red and/or yellow peppers, sliced thinly
2 large sweet red or white onions, sliced thinly
1/4 cup brown sugar, packed
2 tablespoons balsamic vinegar
2 tablespoons Worcestershire sauce, The Olive Cellar's Col Pabst Worcestershire, It's delicious
hot dog buns, brat buns or crusty loaves

1. Brown sausages on both sides in a large skillet. Reduce heat to medium-low and add water. Cover and cook 10-15 minutes (temperature: 160 degrees). Remove from pan and keep warm.
2. In same pan, heat oil over medium-high heat. Add peppers and onions, and stir until tender. Add brown sugar, vinegar and Worcestershire sauce. Cook five minutes longer, coating veggies.
3. Serve each sausage on roll; top with veggies.
Enjoy

BALSAMIC PORK CHOPS WITH MUSHROOMS

INGREDIENTS
2 tablespoons olive oil
4 boneless center cut pork chops, about 1-inch thick
salt and pepper
1/3 cup balsamic vinegar
1 tablespoon soy sauce
1/2 teaspoon dried rosemary
1 tablespoon butter
4 portabella mushrooms, sliced

DIRECTIONS
Pre-heat oven to 400°F.
Heat oil in large ovenproof skillet over medium-high heat 1 minute.
Sprinkle pork with salt and pepper to taste.
Brown pork chops 3 minutes per side; add vinegar, rosemary, and soy sauce.
Bake 15 minutes.
Transfer sauce to bowl and keep warm.
Add butter and mushrooms to skillet.
Cook over medium heat 2 minutes.
Spoon warm sauce over pork and mushrooms and serve.
4 servings, Enjoy.

THE OLIVE CELLAR WILL BE CLOSED MEMORIAL DAY WEEKEND, MAY 23th-25th
We will be open Tuesday May 26th with our normal business hours.

Blueberry Lemon Arugula Salad

Ingredients
¼ cup whole almonds
½ teaspoon Lemon Olive Oil, available at The Olive Cellar
¼ teaspoon sea salt, available at The Olive Cellar
¼ cup Blueberry Balsamic Vinegar, available at The Olive Cellar
1 teaspoon honey, available at The Olive Cellar
2 teaspoons fresh chopped thyme
1 clove of garlic, minced
3 ½ tablespoons Lemon Olive Oil
salt and pepper, to taste
5 ounces baby arugula
½ pint fresh blueberries
2 ounces crumbled feta cheese
zest of 1 lemon

Instructions
Preheat oven to 350 degrees. Toss whole almonds with ½ teaspoon Lemon Oil. Roast in the oven for 10-12 minutes, stirring occasionally. Remove from oven and sprinkle with sea salt. Cool completely. Chop and set aside.
Combine Aged Blueberry Balsamic Vinegar, honey, chopped thyme, and minced garlic in a bowl. Slowly whisk in Lemon Oil. Season with salt and pepper. Set aside.
To Serve Salad: Arrange baby arugula on serving platter. Top with blueberries, crumbled feta, and chopped almonds. Drizzle prepared vinaigrette over salad and garnish with fresh lemon zest. Enjoy!

TANGERINE BALSAMIC SALMON

1 t. grated orange peel
1 t. The Olive Cellar's Tangerine Balsamic
1 t. salt
2 salmon fillets, skin removed
Dipping sauce: 3 T. orange juice
1 T. The Olive Cellar's Tangerine Balsamic
½ t. honey
Pinch salt

Sliced green onions and orange slices for garnish, optional
In a small bowl, combine peel, vinegar and salt. Spread over salmon. Place in 350 oven for 20 minutes until salmon flakes easily. Meanwhile for dipping sauce, combine the juice, balsamic and salt in a bowl. Garnish salmon with green onions and oranges slices if desired and serve with dipping sauce.
Enjoy.

LEMON OLIVE OIL WALDORF CHICKEN SALAD

Ingredients:
4 cups chicken, diced (approximately 2 baked chicken breasts)
1/4 cups walnuts, chopped
1/3 cup seedless red grapes, sliced in half
1/2 medium apple, sliced into small cubes
1/2 cup celery, diced into small pieces
1/4 cup Plain Yogurt
2 tablespoons of The Olive Cellar's Lemon Infused Olive Oil
2 tablespoons of The Olive Cellar's Sicilian Lemon White Balsamic Vinegar
sea salt (to taste)
ground pepper (to taste)
2 cups of greens of your choice

Directions:
In a large mixing bowl, add the diced chicken, walnuts, grapes, apple, celery and mix together.
Add the yogurt, olive oil, and lemon balsamic to the mixing bowl and mix in with the chicken mixture.
Add salt and pepper to taste. Serve over greens.
Serves 6, enjoy.