Oli+Ve

INGREDIENTS

• 2 lbs. asparagus, trimmed
• 2 T plus 2 t Oli+Ve  Sesame Oil
• 1 T plus 1 t soy sauce
• 1 t sugar
• Salt and freshly ground pepper, to taste
• Sesame Seeds, toasted

DIRECTIONS

• Cook asparagus in large skillet of boiling salted water until just crisp-tender, about 4 minutes.  Drain.  Rinse with cold water and drain well.  Pat dry with paper towels.
• Arrange on platter
• Mix Sesame oil, rice vinegar, soy sauce and sugar in a small bowl.  Season dressing to taste with salt and pepper.  (asparagus and dressing can be prepared 1 day ahead.  Cover separately and refrigerate)
• Spoon dressing over asparagus.  Sprinkle with sesame seeds and serve.

INGREDIENTS

• 6 large baking potatoes
• 1/4 c. Oli+Ve Butter EVOO
• 1/2 t. salt
• 1/2 c. finely grated cheddar cheese
• 1/4 c. minced chives or green onion
• 3 T dry bread crumbs
• freshly ground pepper
• 1 T Parmesan cheese

DIRECTIONS

• Preheat oven to 350.  Peel and dry potatoes.
• Cut a thin slice off long side of potatoes so they sit flat.  Cut vertical slits from top almost to bottom of each potato. 
• Place potatoes on a cookie sheet and brush with oil and salt and bake 1 1/2 hours, basting occasionally with oil. 
• Combine cheeses, chives (or green onions) and bread crumbs.
• Remove potatoes from oven, allow to cool slightly.
• Set oven to broil.
• Carefully fill slits with cheese mixture — sprinkle any remaining over tops.  Sprinkle with pepper.
• Broil until golden brown — watch closely.

Ingredients:
12 Brussels Sprouts
30 Seedless Grapes
1/8 cup Oli + Ve Persian Lime EVOO

Directions:Trim bottoms of sprouts & make a slash in the shape of a cross in the bottom of each. Place in a steamer basket. Steam over boiling water for 12-15 minutes or until tender. Add grapes. Steam for 1 minute. Spoon into serving bowl. Drizzle with olive oil.
Serves4-6
 Even if you don’t cook you can make this!! 

Provided by Linda Holman – thank you Linda!!

Recipe contributed by Carolyn Thompson. |
Baked RiceIngredients:
1/2 cup diced onions
4 T Mushroom & Sage infused olive oil
1 cup basmati rice (white or brown)
2 cups stock (chicken or beef)
1 cup chopped cremini mushrooms
alt & Pepper to taste

Preparation:
Preheat oven to 350 degrees
Saute onions in olive oil until golden in 1 1/2 qt. dutch oven
Add mushroom pieces and rice.
Saute 2 minutes more.
Add stock, salt & pepper.
Cover and bake for 1 hour.