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Roasted Pears & Red Onions

Yields: 8
Ingredients:

  • 4 semi-ripe medium pears, quartered and cored
  • 1 large red onion, cut into 8 wedges
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons Oli + Ve Maple Balsamic Vinegar
  • Coarse salt and ground pepper
  • 2 sprigs rosemary

Directions:Preheat oven to 425 degrees. In a 9-by-13-inch baking dish, toss pears and onion with butter and Maple Balsamic vinegar. Season with salt and pepper. Arrange pears and onion in a single layer (they should fit snugly in dish) and top with rosemary. Cover dish tightly with foil and bake until pears begin to soften, 20 minutes. Uncover and bake until pears are golden brown on bottom and tender when pierced with a knife, 15 to 20 minutes more. Sprinkle with fresh rosemary leaves if desired and serve warm or at room temperature.Courtesy of Becky Fern

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Roasted Corn with Basil

INGREDIENTS

  • 4 ears of fresh corn, husk and silk removed
  • 1/4 cup Oli+Ve Medium to intense EVOO
  • 16 large fresh basil leaves, chopped
  • Sea salt

DIRECTIONS

  • Preheat oven to 400 degrees.
  • Place each ear of corn on a piece of foil, large enough to wrap around corn, and drizzle each corn with some olive oil.
  • Sprinkle with salt and roll the ear of corn around so it is covered on all sides with oil and salt.
  • Sprinkle chopped basil on all sides of each ear of corn and drizzle with more olive oil.
  • Wrap corn up in foil and place on a baking sheet.
  • Bake in preheated oven for 10 to 15 minutes.

Serves 4

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Roasted Butternut Squash with Herbed Vinaigrette

Adaptation from an Old Town recipe.

This fall favorite uses one of our most popular balsamic vinegars to brighten up roasted butternut squash, sweet potatoes, and mixed beans.

Ingredients:
2 tablespoons Oli+Ve Red Apple Balsamic Vinegar
1 tablespoon finely chopped shallots
1 tablespoon Oli+Ve French Roasted Walnut or Extra Virgin Olive Oil
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 cup trimmed arugula
1/4 cup vertically sliced sweet onion
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper 

Directions:Preheat oven to 350°.
To prepare dressing, combine first 5 ingredients in a small bowl, stirring well with a whisk.

To prepare salad, combine 1 tablespoon dressing, squash, and sweet potato in a medium bowl; toss well. Place squash mixture on jelly-roll pan or roasting pan in a single layer.

Bake for 15 minutes. Add green beans and wax beans; bake an additional 10 minutes. Cool slightly. Combine squash mixture, remaining dressing, arugula, and remaining ingredients in a large bowl and toss well.

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Roasted Balsamic Asparagus with Goat Cheese and Toasted Walnuts

Ingredients:
• 1 bunch (about 1 pound) Asparagus
• 2 tablespoons Oli + Ve EVOO (try our Eureka Lemon EVOO)
• 2 tablespoons Oli + Ve Traditional Balsamic Vinegar (try our Vermont Maple or Traditional Balsamic Vinegar)
• 2 ounces Goat Cheese, crumbled
• 1/3 cup Walnut pieces (preferable halves or larger pieces)
• Salt and Pepper (Sea salt is also very good)

Instructions:
1. Preheat oven to 400 degrees
2. Cover a baking sheet with foil (shiny side up). Rinse asparagus and break or cut the bottom of the stalk.
3. Place the asparagus on the baking sheet in a single layer. Brush the asparagus with the Olive Oil, salt and pepper lightly and place in the heated oven for 10 minutes.
4. While the asparagus cooks, place the walnuts in a small dry skillet over medium-high heat and stir constantly for 2-3 minutes until the walnuts being to brown. Remove from theat. 
5. Allow the walnuts to cool until they can be handled and then chop them into small pieces. Set aside.
6. Remove asparagus from oven and allow it to sit for about 5 minutes. Place the asparagus on a serving platter and brush with the balsamic vinegar. Place crumbled bot chees and toasted walnuts on top of the asparagus and serve warm. 

Serves 4-6

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Risotto with Bell Peppers

Ingredients

  • 6 oz canned tuna in oil
  • 2 cups Italian rice
  • black olives *(or the black olive spread sold at Oli+Ve)
  • 1 red bell pepper
  • 5 fresh tomatoes
  • 1 glass of dry white wine
  • 1 onion
  • 3 tablespoons butter
  • 3 tablespoons of extra virgin olive oil
  • 1 pt broth (chicken or vegetable)
  • 1/2 teaspoon safron

Preparation

  • Place the red bell pepper on a range burner at medium flame. Turn the pepper every 1-2 minutes until it is all charbroiled.
  • Peel off burnt skin, open, clean inside and toss the seeds, and cut into strips.
  • Place the tomatoes in a pan of boiling water for 1 minute. Drain. Peel off the skin and cut the tomatoes into slices.
  • Chop the onion finely, and saute’ it with the oil and butter.
  • Add the sliced peppers, the split olives without pits *(or use the black olive spread), the tomatoes, the white wine, salt, and cook at a medium flame for 5 minutes.
  • Boil the rice for 13-14 minutes, drain it, and place it in the pint of warm broth in which the safron has already been dissolved.
  • Finish cooking the rice in the sauce until it has absorbed all the liquid, or is fully cooked. Add the tuna, mix, and serve. Serves four.

Recipe courtesy of Italian Harvest