• Roasted Potatoes with Dried Herb Mixture

    Herb Mixture Ingredients:1 cup fresh rosemary needles½ cup fresh sage3 cloves fresh garlic1 tsp. finely ground black pepperZest of 1 lemonFINE sea salt  Directions:Remove rosemary needles from the branches and sage leaves from their stems. Spread the herbs on a wooden cutting board. Add the garlic, black pepper, lemon and one tablespoon FINE sea salt. …

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  • Roasted Polenta with Mushrooms and Balsamic Sauce

    INGREDIENTS 1/2 cup (about) freshly grated Parmesan cheese 2 cups sliced domestic or shiitake mushrooms 1 Tbs. finely chopped garlic 1/2 stick (4 Tbs.) unsalted butter 1 Tbs. finely chopped fresh flat-leaf parsley Balsamic Sauce 2 Tbs. EVOO Salt and freshly ground pepper 1 tsp. chopped fresh thyme DIRECTIONS Preheat oven to 500 degrees. Cut …

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  • Roasted Pears & Red Onions

    Yields: 8Ingredients: 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 …

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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. …

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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 Vinegar1 tablespoon finely chopped shallots1 tablespoon Oli+Ve French Roasted Walnut or Extra Virgin Olive Oil1/4 tablespoon chopped fresh thyme1/4 teaspoon salt1 …

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