Side Dishes

1 medium sized butternut squash 3-4 tbsps Harissa EVOO or Red Cayenne EVOO 1-2 tbsps Sugarmaker’s Cut or Pecan Wood Smoked Maple Syrup 1 tsp ground cumin Salt and pepper Preheat an oven to 375 F.  Peel the butternut squash and remove the seeds then carefully cut it into baton or ‘French fry’ shapes.  Toss with enough EVOO to lightly coat them and place them on a baking sheet in one layer.  Place in the oven and b...

  Ingredients: 6 small red beets 4 oz. fresh goat cheese 2 tbls diced chives 1/2 cup Blood Orange Extra Virgin Olive Oil 1/3 cup 18 Year Aged Traditional Balsamic Vinegar  Wrap beets individually in foil and place in 400 degree oven for about 30-45 minutes. Remove from oven and carefully peel the skin off. Set aside. When the beets are cool, thinly slice the beets into 18 to 20 slices.  Spread slices on a serving plate, and top each slice with goat cheese and ch...

Ingredients 2 tablespoons Red Apple Balsamic Vinegar 1 tablespoon finely chopped shallots 1 tablespoon Extra Virgin Olive Oil (Koroneiki) 1/4 tablespoon chopped fresh thyme 1/4 teaspoon salt 1 1/3 cups cubed peeled butternut squash 1 cup cubed peeled sweet potato 1/2 cups green beans 1/2 cup wax beans 4...

Ingredients: 2 grapefruit, peeled and sectioned* 2 cups chopped fresh pineapple 1 Fuji or Granny Smith apple, chopped 2 teaspoons fresh lemon juice 1 cup frozen grated coconut, thawed 1/4 cup chopped fresh mint King’s Pineapple Balsamic Vinegar Preparation:...

1 Whole Pineapple, cut into spears (or buy the ones already cut into spears from store) Wooden Skewers (soaked in water for 1/2 hour before using) 18 Year Traditional Balsamic or Vanilla Balsamic Cinnamon for sprinkling Put skewers through the pineapple spears length-wise.  Paint all sides of spears with your choice of balsamic vinegar.  Gril...

Ingredients 1 1/2lb Asparagus 1 tablespoon Lemon Extra Virgin Olive Oil 1/2 teaspoon Garlic Sea Salt 1/4 teaspoon Fresh-ground black pepper 3 tablespoons Balsamic Vinegar (Traditional, Fig or Black Currant) Directions Preheat oven to 425. Coat a jellyroll pan with nonstick spray, or line with aluminum foil. Toss t...

Ingredients: 6 ears of corn on the cob 2-3 tablespoons Chipotle EVOO, or Harissa EVOO, or Rosemary EVOO, or Butter EVOO salt paprika or smoked paprika (optional) Directions: Heat grill to medium-high.  Trim the tops and bottoms of the corn leaving the top end of the ear exposed. Peel back the husk of each ear, keeping it attached at the stem, and remove the silk from the cob.  Once complete...

  Ingredients: 1 (28-ounce) can baked beans 1 (16-ounce) can dark red kidney beans, drained 1/2 medium onion, finely chopped 1/2 cup ketchup 2 tablespoons Worcestershire sauce 1 tablespoon yellow mustard 2 tablespoons A Premium Dark Balsamic 2 tablespoons Vermont Maple Balsamic   Instruc...

Ingredients: 3 cups all purpose flour 2 tablespoons sugar 4 teaspoons baking powder 1 teaspoon salt 1 teaspoon baking soda 1 stick chilled unsalted butter, cut into 1/4-inch pieces 1 cup buttermilk 1/4 cup Butter Olive Oil In the bowl of a food...

Ingredients 1 Large eggplant 3 tablespoons Extra Virgin Olive Oil, Tuscan Herb, Herbs de Provence, Fused Lemon, or Persian Lime salt and pepper to taste 2 tablespoons fresh lemon juice Directions Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or lightly grease. Slice the eggplant in half lengthwise, then cut each half into quarters lengthwise. Cut each of those in half to make two shorter quarters. Place the eggplant onto...