Mother’s Day with Love That Olive

Terri Chaffer of Love That Olive (LTO) has a festive spring menu that you can make and take – or drop off at your mother’s home to celebrate Mother’s Day.

Now through Mother’s Day mention Twin Cities Live and receive two special Mother’s Day gift packages for $55.

LTO Mother’s Day Menu Ingredient Pack ($55):  A full-size bottle of LTO Lemon EVOO, Acacia Honey, and mini-bottles of the Peach and Pear Balsamic Vinegars, and a mini bottle of the Garlic EVOO. Plus, a free bottle of the Cherry Balsamic Sauce, regularly an $8 value on its own.

LTO Mother’s Day Sample Gift Pack ($55): 8 Assorted mini-bottles of LTO EVOO and Balsamic Vinegar, including Garlic, Lemon, Rosemary and Fior Fiore EVOO and Raspberry, Cranberry Pear, Peach and 25-year Aged Balsamic Vinegar.  Plus a free jar of the Cherry Balsamic Sauce, regularly $8 on its own.

Hours: LTO is open daily from 10 a.m. to 6 p.m.

Pick-up/Delivery Options: Customers can shop in store safely, or online and can pick up orders in store, curbside or have them shipped.

Lemon Roasted Chicken

1 whole roasting chicken (3-5 lbs.)
3 lemons, sliced
4 sprigs fresh rosemary
6 Tbsp. *Lemon EVOO
*Pink Himalayan Sea Salt
freshly cracked pepper
potatoes, carrots, baby corn, Brussels sprouts, onions (your choice of vegetables)
4 Tbsp. *Cranberry Pear Balsamic vinegar
3 Tbsp. Acacia Honey
3 Tbsp. *LTO Cherry Balsamic Sauce

Directions:

Preheat oven to 375˚F.

Place chicken in roasting pan, pat dry

Slice one lemon and insert into cavity of chicken along with fresh rosemary sprigs

Place vegetables and remaining lemon slices around chicken in
roasting pan

Rub Acacia Honey and Lemon EVOO on chicken

Drizzle Lemon EVOO over vegetables

Drizzle Cranberry Pear Balsamic over all

Sea salt and pepper the chicken to taste

Bake for 1 ½ hours or until tender and browned

Chicken should be at 155 to 160 degrees

After chicken rests for at least 20 minutes, carve chicken and drizzle with cherry balsamic sauce,

 

Lemon Pound Cake

¾ C. *Lemon EVOO
1 ½ C. sugar
3 lg. eggs, room temperature
½ C. milk
½ tsp. *Himalayan Sea Salt
pinch of each, nutmeg and cinnamon
2 tsp. baking powder
1 Tbsp. each of vanilla extract, lemon zest and lemon juice
2 C. flour

Topping:

Cut strawberries
*Peach Balsamic vinegar

Directions:

Preheat oven to 350˚F.

Grease a 9×5 loaf pan or line with parchment paper

In a mixing bowl, whisk EVOO, sugar, eggs, vanilla, lemon juice and milk

When combined, stir in lemon zest, baking powder, salt, nutmeg and cinnamon

Fold in flour (do not over mix)

Pour batter into pan and bake for 55 – 65 minutes, until toothpick comes out clean

Cool 30 minutes

Remove from pan

Slice and place on plate

Top with cut strawberries and Peach Balsamic

Serve and enjoy!

 

Easy Garlic Breadsticks

1 package Breadsticks (take and bake idea)
*Garlic Extra Virgin Olive Oil
Himalayan Sea Salt

Directions:

Place bread sticks on a sheet pan

Drizzle with Garlic EVOO

Sprinkle with Himalayan Sea Salt

Bake according to package directions

Enjoy!

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