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Orange Beef Stir-fry

Ingredients

  • 1/2 lb thinly sliced beef
  • 2 large carrots – sliced on a diagonal
  • 6 green onions – sliced on a diagonal

Marinade

  • 1/3 c. soy sauce
  • 2 tbsp The Olive Junction Blood Orange olive oil
  • Zest of 1 orange
  • 2 tbsp The Olive Junction Traditional Balsamic vinegar
  • 1 tbsp rice wine vinegar
  • 2 tbsp frozen orange juice concentrate
  • 1 tbsp cornstarch

Instructions

  1. Slice beef thinly – for ease, try putting in the freezer for 1/2 to 1 hr. prior to cutting. Do not let it freeze solid. Just enough to slice through easily
  2. Add sliced beef to marinade ingredients and marinate in the fridge for at least 1 hour
  3. Cook beef in a hot wok (or skillet) – make sure to reserve the marinade
  4. Once beef is cooked, add carrots and cook to desired tenderness
  5. Add remaining marinade and cook again for at least 2 minutes to bring all the flavors together

Serve over rice noodles or rice and top with slivered green onions.

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Meyer Lemon Pesto

Serve with pasta
Makes 4 Servings

Ingredients

  • 1 cup loosely packed baby spinach leaves
  • 2 cups firmly packed fresh basil leaves
  • ½ teaspoon SaltWest Raincoast salt
  • ½ cup chopped walnuts
  • 1 tablespoon lemon zest
  • 4 ounces of shredded Grana Padano cheese
  • 6 cloves of garlic
  • 2 tablespoons of The Olive Junction’s Meyer Lemon EVOO
  • ¼ cup lemon juice
  • 1 ( 340g) package of spaghetti or rotini

Instructions

  1. In a food processor; combine spinach, basil, salt, walnuts, cheese, garlic, lemon juice & lemon zest.
  2. Pulse to incorporate ingredients for 30 seconds, using a spatula to scrape down the sides of the bowl.
  3. On high, drizzle olive oil into the mixture until fully incorporated ( 20 additional seconds)
  4. Bring 4 litres of salted water to a boil, add pasta and cook uncovered for 8-10 minutes, drain & serve.
  5. In a mixing bowl combine pesto sauce & pasta, lightly toss.

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