INGREDIENTS
- 1/2 c plus 1 T bread crumbs
- 1/4 c. Parmesan
- 1 1/2 t fresh oregano, finely minced
- 3 medium zucchini
- Your favorite medium to robust Oli+Ve EVOO
- Freshly ground black pepper
DIRECTIONS
- Preheat oven to 475
- Combine bread crumbs, parmesan and oregano on a plate
- Pour a little olive oil in a bowl
- Cut squash into evenly sized spears
- Roll spears around in the olive oil and then in the crumb mixture and place on cookie sheet
- Bake 8-10 minutes until brown
- Serve hot
INGREDIENTS
- 4-6 large Yukon gold potatoes
- 2 T Oli+Ve White Truffle Oil
- 2 T Oli+Ve Traditional Style Balsamic
- 2 T fresh snipped chives
- 2 t sea salt
- 1 t freshly ground pepper
DIRECTIONS
- Preheat the oven to 400 degrees.
- Wash and quarter the potatoes and place on a baking sheet.
- Drizzle a thin stream of white truffle oil and then balsamic vinegar over the potatoes and season with sea salt and pepper.
- Put in oven on center shelf and bake for 45 minutes. Remove from oven, sprinkle with fresh chives and serve