Category: Side Dishes

Herb Mixture Ingredients:
1 cup fresh rosemary needles
½ cup fresh sage
3 cloves fresh garlic
1 tsp. finely ground black pepper
Zest of 1 lemon
FINE 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. Chop in a rocking motion until the mix is almost a powder – KEEP CHOPPING. If the mix seems too wet, add another teaspoon of salt. Spread the mixture on your wooden cutting board and let dry overnight. When dry, the mixture can be kept in a tightly sealed jar on your shelf. It does not have to be refrigerated IF it is completely dry. When using dried mixtures, remember they already contain salt. This mixture can be used in the roasted potatoes below or as a rub with pork, beef or chicken. 

Directions for Roasted Potatoes:Preheat oven to 400 degrees. Wash potatoes and peel if you wish. Cut into bite sized pieces. Place in a bowl and toss with Oli + Ve EVOO (any Single Varietal will work or try some of our infused oils like Basil, Herbs de Provence, Rosemary or even Lemon). Add some of the prepared herbs from above.  Carefully add more salt and mix well with your hands. Place on a backing sheet for ½ hour, turn them after that and bake for an additional ½ hour. Again, when using dried mixtures, remember they already contain salt! Enjoy!

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 prepared polenta into squares or triangles and sprinkle with Parmesan. Place on a lightly buttered baking sheet and roast in the oven until cheese is lightly browned, 6 to 8 minutes. Remove and keep warm.
• Heat the balsamic sauce in a saucepan over medium heat until hot and whisk in butter by the tablespoonful. Season to taste with pepper. Keep warm.
• Heat olive oil in a sauté pan over medium-high heat until almost smoking. Add mushrooms and do not move them until lightly brown on one side, about 1 minute. Add garlic and sauté until mushrooms are brown, about 5 minutes. (It is very important that the mushrooms are not crowded; otherwise they will boil in their own juices rather than brown.) Add thyme and parsley and adjust seasoning with salt and pepper.
• To serve, divide sauce among 6 hot plates. Top with roasted polenta, then mushrooms. Serve immediately.

Serves 6

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.
• Sprinkle with salt and roll the ear of corn around so it is covered on all sides with oil and salt.
• Sprinkle chopped basil on all sides of each ear of corn and drizzle with more olive oil.
• Wrap corn up in foil and place on a baking sheet.
• Bake in preheated oven for 10 to 15 minutes.

Serves 4