Updated: 07/25/2016 3:42 PM | Print Story |  Email

Summer Dinner with the Olive Grove

We’re in the middle of summer and it’s time to put together a classic hot weather dinner.  Owner of The Olive Grove in Mendota Heights, Natalie Jaeger, shows us how to make Baby Back Ribs, Cabbage Slaw and Strawberry Shortcake.


Baby Back Ribs

4 Baby back rib racks
2 cup + 4 oz barbecue sauce
½ cup The Olive Grove’s 18 Year Aged or Blackberry Ginger Balsamic Vinegar
1/3 cup Worcestershire sauce
2 Tablespoon Garlic powder, plus extra for seasoning meat
2 Tablespoon Onion powder, plus extra for seasoning meat
1 teaspoons red peppers, diced
2 teaspoons Liquid smoke

Directions:

Pat dry the ribs with a paper towel then season with garlic powder, onion powder, salt and pepper to taste. Put ribs in oven at 210 degrees for 8 hours. 

Mix the barbecue sauce, balsamic vinegar, Worchestershire, garlic powder, onion powder, red pepper and liquid smoke in a bowl.

During the last 2 hours of cooking, brush the ribs with the sauce every 30 minutes. Serves 8.

 

Cabbage, Chive & Blue Cheese Slaw 

5 cups red cabbage, thinly sliced
¾ cup chives, sliced every inch
½ cup crumbled blue cheese
¾ cup The Olive Grove’s Ultra Premium Extra Virgin Olive Oil (Arbequina, Coratina or Hojiblanca)
¼ cup The Olive Grove’s Organic Red Wine Vinegar
1 teaspoon sea salt
1 teaspoon fresh black pepper

Directions:

Add the cabbage, chives and blue cheese into a large serving bowl. Whisk together the remaining ingredients until thoroughly combined.  Pour the oil and vinegar mixture over the cabbage and toss until evenly distributed.  Cover, and keep refrigerated for at least one hour prior to serving to allow the flavors to blend.  Serve chilled or at room temperature.

Serves 4-6

 

Strawberry Shortcake with Balsamic Honey

4 buttermilk biscuits
2 cups Strawberries, hulled and quartered
¼ cup The Olive Grove’s Traditional 18 Year Aged or Strawberry Balsamic Vinegar
1/8 cup honey
½ cup whipping cream
¼ cup honey
4 sprigs fresh mint

Directions:

Split the biscuits in half horizontally.  Toss the strawberries with the Balsamic and 1/8 cup honey.  Set aside.

Whip the cream in a small mixing bowl to soft peaks.  Add the remaining honey and whip to stiff peaks. 

Spoon the strawberries over the bottom half of each biscuit along with the balsamic/honey sauce they’re in.  Spoon the whipped cream over the strawberries and finish by placing the top half of each biscuit on the cream.  Garnish with mint.

 

Head into The Olive Grove to receive 25% off a bottle of the Blackberry Ginger Balsamic Vinegar through 6 p.m. Tuesday, July 26th.  You can also get this deal online or by phone (651-686-4710).