Side Dishes

Ingredients: 4 medium to large sweet potatoes 1/4 cup Blood Orange Extra Virgin Olive Oil or Butter Extra Virgin Olive Oil 1/2 cup maple syrup or Vermont Maple Balsamic 1 tsp Pink Himalayan Salt Freshly ground pepper if desired. Directions: Preheat oven...

peeled, diced butternut squash use Neapolitan Dark Balsamic Vinegar Condimento sea salt to taste cracked pepper to taste   Directions Toss butternut squash liberally with balsamic vinegar. Sprinkle with sea salt and a little fresh, cracked pepper. Roast in a 400 degree over for about 30 minutes, flipping a...

For the Roasted Butternut Squash 1 medium butternut squash peeled, and cut in to 3″-4″ “sticks” no more than 1″ thick 2 tablespoons of intense UP Extra Virgin Olive Oil such as Picual, Arbequina, or Cor...

  2 tablespoons Wild Fernleaf Dill Olive Oil 1 large white onion, diced 3 garlic cloves, minced 1 pound baby spinach 1 cup plain Greek yogurt 1 cup grated parmesan salt and pepper   Saute onion and garlic in Dill Olive Oil. Add spinach and cook until wilted. Drain and place mixture in food processor. Add yogurt, chee...

Ingredients: 1 bag frozen small kernel corn 2 Tbs. any single variety EVOO 1 tbs. Persian Lime Olive Oil 1-2 tbs. Honey Ginger Balsamic Vinegar Grape tomatoes, cut in half sliced avocado (add to taste) chopped fresh cilantro (add to taste) salt& pepper (add to taste) Directions: Sauté corn in pan using EVOO until kernels start to brown. Add Persian...

3 cups grapes (red or green) Ultra Premium Olive Oil (your favorite most recent crush) 1 Tbs. chopped fresh herb of choice (I like to use Orange Ginger Garlic Salt) 1 Tbs. Traditional Balsamic salt and pepper, to taste Directions: Preheat oven to 375 degrees. Combine grapes, olive oil, and herbs in a bowl. Stir to coat. Spread grapes o...

4-6 large potatoes (with or without peels, your preference) Butter EVOO (to taste) Garlic EVOO (to taste) Milk Peel and cut potatoes into 1 1/2 – inch chunks. (If you prefer your mash with potato peels, feel free to keep them on!) Once potatoes are soft and super tender after slow cooking all day (or half of the day depending on which heat setting you close),  mash them until desired consistency.  If you love a chunky mash, don’t mas...

Ingredients 12 large eggs 1/3 cup mayonnaise 2 teaspoons Dijon mustard 1/4 cup freshly grated Parmigiano-Reggiano cheese Salt, to taste Freshly ground pepper, to taste 2 teaspoons black truffle oil Extra-virgin olive oil (we prefer a mild EVOO such as Frantoio Leccino) Garnishes: fresh chives, gr...

small head of cabbage, chopped ½ granny smith apple, diced ¼ of a green pepper, diced ¼ cup of lightly sweetened dried cranberries 1 teaspoon Mojo h.e.r.b. seasoning 2 teaspoons red apple infused balsamic 1 teaspoon of honey 3 teaspoons Fused Whole Lemon EOO 1 lemon for lemo...

1 cup Harissa, Baklouti Green Chili, or Red Cayenne EVOO (or all three) 1 16 oz box of Saltine Crackers 1 oz (1 package) of Dry Ranch Dressing Use a large ziplock storage bag. I use the 2 gallon size. Add the oil, ranch dressing mix,  and crackers. Tumble constantly for 15 minutes.  Bake at 250 for 5-10 minutes.  Watch carefully.  ...