Cast Iron Skillet Peaches
Ingredients
3 fresh peaches- sliced in halves
Oliver Farm Pecan Oil
Cinnamon
Brown Sugar
Directions
Brush sliced peaches with Oliver Farm Pecan oil and place on cast iron skillet or grill until crusted. Remove peaches and drizzle with more Oliver Farm Pecan oil and sprinkle with cinnamon and brown sugar to taste. Serve with vanilla ice cream and enjoy!
Homemade Granola
by Laura Norris
Ingredients:
2 3/4 cups old-fashioned rolled oats
1 cup pecans, roughly chopped
1/3 cup raw, shelled pumpkin seeds
1 cup unsweetened coconut chips
1 tablespoon sea salt or kosher salt (may use less)
1/2 cup light brown sugar
1/3 cup pure maple syrup
1/3 cup Oliver Farm Pecan Oil or Pumpkin Oil
3/4 cup dried sour cherries
Preparation:
Preheat oven to 300°. In a large bowl, mix together the oats, pecans, pumpkin seeds, coconut chips, and salt.
In a small saucepan set over low heat, warm the sugar, maple syrup, and oil until the sugar has just dissolved. Remove from heat and pour over the oat mixture, stirring well to make sure all the dry ingredients are coated.
Line a large rimmed baking sheet with parchment paper or a silicone baking mat, and spread the granola over it. Bake until dry and lightly golden, about 35-40 minutes, stirring a few times along the way.
Remove granola from oven, and mix in the dried sour cherries. Allow to cool before transferring to a storage container. Makes about 6 cups.
3 Beer Rub Hoe Cakes with Black Bean Salsa Chicken
Georgia Grown Recipe Collection
Prep Time: 30 minutes
Cook Time: 40 minutes
Yield: 6 servings
Ingredients:
1 pound Springer Mountain Farms Chicken Breasts
1/4 cup Oliver Farms Pecan Oil
3 cloves Garlic, minced
Salt and Pepper
1 Jar Abby J's Black Bean Salsa
1 cup Freeman's Mill Self Rising Cornmeal
1 Egg
1 cup Buttermilk
1 tablespoon Three Beer Rub
Directions:
1. Cut chicken into 1/2 inch cubes. Combine chicken, pecan oil, garlic, salt and pepper in a a zip top bag. Refrigerate hours to overnight.
2. In a mixing bowl, combine corn meal, 3 Beer Rub, egg and buttermilk. Whisk to combine.
3. Heat a skillet to medium high. Add chicken and cook until done, 170 degrees, 3 to 5 minutes.
4. Add salsa and cook until heated through.
5. Heat grill pan to medium high. Lightly grease with pecan or sunflower oil.
6. Drop cornmeal batter on hot griddle by tablespoon. Cook a minute or two on each side or until golden.
7. Repeat with all remaining batter.
8. Top each hoecake with a spoonful of warm chicken mixture.
Sauteed Sweet Potatoes
3 Sweet Potatoes, peeled & chopped
Oliver Farm Pecan Oil
Chopped Pecans
1 Tablespoon Organic Brown Sugar
Saute' chopped sweet potatoes in Oliver Farm Pecan Oil. Cover and simmer until tender. Stir in chopped pecans and Organic Brown Sugar and stir until brown sugar is dissolved. Great as a side dish!
Recipe submitted by Leah Wicker
Pepper Jelly Vinaigrette (Orange Ginger or Cranberry)
A simple Georgia Grown spin on the classic vinaigrette
Georgia Grown Recipe Collection
Prep Time: 10 minutes
Ingredients:
1/4 cup Wisham's Orange Ginger or Cranberry Pepper Jelly*
1 clove Garlic (minced)
1/4 cup Cider Vinegar
1/2 cup Oliver Farms Pecan Oil
Salt and Pepper
Directions:
WHISK INGREDIENTS TOGETHER. RESERVE EXCESS FOR ANOTHER USE
Georgia Grown Apple Coleslaw
Delicious Georgia Grown spin on coleslaw!
Georgia Grown Recipe Collection
Prep Time: 15 minutes
Yield: 6 servings
Ingredients:
1 Bag Cole Slaw
1/4 cup Unicoi Preserves Apple Cider Pepper Spread*
2 Tablespoons Cider Vinegar
1/4 cup Oliver Farms Pecan Oil
1 Large Georgia Apple (washed, cored and diced)
1/4 cup Chopped Scallions
1/4 cup Chopped Pecans
Salt and Pepper
Directions:
IN A SMALL BOWL, WHISK TOGETHER THE CIDER PEPPER JELLY WITH THE CIDER VINEGAR, OIL AND SALT & PEPPER. SET ASIDE. IN ANOTHER BOWL, COMBINE THE SLAW, APPLE, SCALLIONS AND PECANS. DRIZZLE DRESSING OVER TOP, TOSSING TO COAT. ADJUST SEASONING AND SERVE.
Baker Farms Cider Braised Kale, Bacon & Vidalia Onions
Serving size: 4-6 servings
Prep Time:10 minutes
Ingredients:
1 12.5 oz Bag of Baker Farms Organic Kale
1 tbsp Oliver Farm Pecan Oil
3 slices thick cut bacon, chopped
1 Vidalia onion chopped
1 cup apple cider vinegar
salt and pepper
Directions:
Heat Pecan oil in skillet. Add bacon and cook until almost crisp. Add onion and cook until wilted. Next add kale, salt, pepper, and apple cider vinegar . Bring to a boil then reduce to a simmer. Cover and cook about 5 to 10 minutes until soft and color changes.
Courtesy of Georgia Grown collection of recipes
Collard Green Salad with Strawberry Pepper Jelly
Ingredients:
12 cups Shredded collard greens, stems removed
1/2 small red cabbage, finely shredded
1/2 cup Oliver Farm Pecan Oil ; Divided
2 medium carrots, peeled and thinly sliced
1 ripe red apple, cored and thinly sliced
2 green onions, thinly sliced
2 tbsp Strawberry Pepper Jelly
1/4 cup cider vinegar
2 tbsp sesame seeds, optional
salt and pepper
Preparation: In a large bowl combine collard greens with 1/4 cup Pecan oil and kosher salt. Massage greens until they become wilted. Add the carrots and apples and combine remaining ingredients in a small bowl, whisking to combine. Pour dressing over wilted greens, carrots and apples mixing well.
Serves 8-12
Quick and Easy Breakfast Tortilla
Serving size: 4 servings
Prep time: 5 min
Ingredients:
3-4 farm eggs
1/2 cup of grated sharp cheddar cheese
2 tbs Oliver Farm Pecan Oil
2 medium soft tortillas
salt and pepper
Directions:
Heat 1 tsp of Oliver Farm Pecan Oil in the skillet. Add eggs, salt, pepper, and grated cheese. Scramble eggs and set to the side. Add 1 tsp of Pecan oil back to skillet and heat. Place the tortilla in the skillet and warm. Remove tortilla when warmed and add eggs and your favorite toppings!
