Category: Side Dishes

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Couscous with sweet potatoes and Dried Cranberries

INGREDIENTS

  • Sweet Potatoes, cut into small cubes
  • Oli+Ve Cranberry Pear White Balsamic
  • Salt and freshly ground pepper
  • Couscous
  • Dried Cranberries

DIRECTIONS

  • Coat sweet potatoes with the Cranberry Pear White Balsamic and sprinkle with salt and pepper.
  • Spread in one layer on a baking sheet and roast in a preheated 400 degree oven for 15 minutes (time will vary based on the size of the cubes….need to be tender)
  • Prepare couscous according to the package directions.
  • Add roasted sweet potatoes and dried cranberries after fluffing the grain.  Return to warm.
  • Finish with a drizzle of the cranberry pear white balsamic.
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Chocolate, Toasted Almond and Extra Premium Olive Oil Shortbread

Ingredients

2 cups all-purpose flour
1/4 cup almond flour, ground from toasted, blanched almonds3/4 cup powdered sugar + 2 Tbs.
1/4 cup cocoa powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1/4 cup very fresh, Ultra Premium extra-virgin olive oil such as Picual 
1/4 cup granulated sugar
1 teaspoon vanilla extract

Directions

Whisk salt, flour, finely ground toasted almonds, cocoa, and powdered sugar in a medium bowl until thoroughly combined.

Using an electric mixer, beat butter in a large bowl until creamy. With mixer running, slowly pour in olive oil; mix well, then gradually add granulated sugar and vanilla extract. 

Slowly stir in flour mixture until just blended. Form dough into a large ball, flatten in to a disk, wrap in plastic wrap and chill for at least 2 hours or overnight.

Remove the dough and allow to sit at room temperature for 20 minutes.

Preheat the oven to 375. 

Press the dough in to an ungreased 11″ fluted tart pan with removable bottom. Bake for 15-17 minutes until slightly firm to the touch. As soon as the pan is removed, take a very sharp knife and carefully cut the shortbread in to wedges, making sure to slice completely though the dough. Allow to cool completely and remove from tart pan.

Dust with additional powdered sugar. 

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Chilled Asparagus with Sesame Vinaigrette

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.
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Cheese Roasted Potatoes

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.
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Brussel Sports with Red Grapes

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!!