Oli+Ve

INGREDIENTS

• 6 pounds Yukon Gold potatoes, unpeeled
• 1 stick (8oz.) unsalted butter
• 2 medium cloves garlic
• 1 cup half & half
• 1 tablespoon Oli+Ve White Truffle Oil
• 1 cup grated Asiago Cheese
• Sea salt & freshly  cracked black pepper,  to taste
• Optional: Finely minced, fresh chopped flat leaf parsley for garnish

DIRECTIONS

• Dice potatoes, making sure all are relatively the same size. Place in a large saucepan add the salt, and cover with hot water.
• Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes are tender throughout when poked with a fork.
• Heat the half-and-half, butter and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
• Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream-butter mixture, grated Asiago and truffle oil. Stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

Ingredients:

• 5 T Red Wine Vinegar
• 1/4 c. water
• 2 T sugar or Stevia
• 4 t Extra Virgin Olive Oil
• 2 t. Dijon mustart
• 1/2 t. salt
• 1/2 t. pepper
• 1 Head Red Cabbage (~1lb.), shredded
• 2 Red Apples, cored and chopped

Preparation:

• Use a large mixing bowl to combine vinegar, water, sugar, olive oil, mustard, salt and pepper.
• Add cabbage and apple to the above mixture; stir together and serve.

Makes 4, 1-cup servings
Courtesy of Kathleen Crim (RD, LD)