Ingredients 1 cup yellow flesh watermelon, cubed and seeded 1 cup red flesh watermelon, cubed and seeded 2 tsp vanilla balsamic vinegar 2 tsp Persian lime infused olive oil salt and fresh cracked pepper to taste Instructions · Put watermelon in a bowl. Combine the oil …
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Vanilla Lime Watermelon Salad
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Spicy Orange Broccoli
INGREDIENTS 3 T your favorite Oli+Ve EVOO 2 cloves minced garlic 1 T minced shallot Peeled rind of 1 orange, chopped (no white pith) 1/8 t red pepper flakes 1 large bunch of broccoli (cut in florets) 1/3 c orange juice 1 t Oli+Ve Traditional Balsamic 1/4 t salt 1/4 t Oli+Ve Sesame Oil DIRECTIONS …
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Roasted Vegetables
Rosemary Potatoes– Preheat oven to 400. Brush a baking sheet with olive oil. Cut small red potatoes in half (or large potatoes into pieces). Dip cut surfaces into a mixture of fresh rosemary leaves, saltv and cracked pepper and lay them face down on baking sheet. Brush with olive oil and bake until toasted brown …
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Roasted Red Apple Brussel Sprouts
Ingredients: 1 Red Delicious Apple, cored and chopped 1 lb. Brussel Sprouts, halved 2 T Extra Virgin Olive Oil 1/4 c Red Apple Balsamic Vinegar Preparation: Heat oven to 400 degrees F Combine apple, brussel sprouts, olive oil and balsamic vinegar in a mixing bowl. Place mixture on rimmed baking sheet Bake for 25-30 minutes …
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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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