Recipes

Roasted Root Vegetable Medley 

4 medium sized whole carrots
12 baby potatoes, cut in half
2 yellow onions, cut into quarters
3 beets, peeled and sliced
8 oz. button mushrooms, thickly sliced
3 T. THE OLIVE MILL Hickory Smoked Oil
1 T. fresh thyme
1 T. fresh rosemary
1 T. fresh oregano
½ t. salt
¼ t. cracked black pepper
1 T. fresh chopped parsley for garnish

Preheat oven to 450 degrees F. Peel the carrots and cut on the diagonal into sliced about ¼” thick. Cut the potatoes in half and quarter the onions. Peel the beets and cut into apple slice sized slices. Toss the vegetables with 2 T. oil, sprinkle with herbs and seasonings. Spread on a large baking sheet and roast for 15 minutes. Meanwhile wash and dry the mushrooms with a paper towel. Slice mushrooms into even thick slices. Toss with 1 T. oil. Remove the vegetables from the oven, stir, adding mushrooms. Roast an additional 10-15 minutes more. Serve hot, sprinkle with fresh parsley.

Hickory BBQ Sauce

¼ cup THE OLIVE MILL Hickory Balsamic
¼ cup ketchup
4 T. ground mustard
1 clove garlic
2 T. THE OLIVE MILL Smoked Hickory Oil
Salt and pepper

Whisk all ingredients in mixing bowl. Heat in saute pan about 5 minutes until well incorporated. Use over poultry, pork or seafood.

Hickory Pork Chops

Sear pork chops in smoked oil in a cast iron skillet, flip after searing first side. When both sides are brown, add Hickory Balsamic to pan and place in 350 degree oven and cook to desired  doneness. Serve with glaze.