Ingredients:
Preparation:
Courtesy of Kathleen Crim (RD, LD)
Yields: 8
Ingredients:
Directions:Preheat oven to 425 degrees. In a 9-by-13-inch baking dish, toss pears and onion with butter and Maple Balsamic vinegar. Season with salt and pepper. Arrange pears and onion in a single layer (they should fit snugly in dish) and top with rosemary. Cover dish tightly with foil and bake until pears begin to soften, 20 minutes. Uncover and bake until pears are golden brown on bottom and tender when pierced with a knife, 15 to 20 minutes more. Sprinkle with fresh rosemary leaves if desired and serve warm or at room temperature.Courtesy of Becky Fern
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 Vinegar
1 tablespoon finely chopped shallots
1 tablespoon Oli+Ve French Roasted Walnut or Extra Virgin Olive Oil
1/4 tablespoon chopped fresh thyme
1/4 teaspoon salt
1 1/3 cups cubed peeled butternut squash
1 cup cubed peeled sweet potato
1/2 cups green beans
1/2 cup wax beans
4 cup trimmed arugula
1/4 cup vertically sliced sweet onion
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Directions:Preheat oven to 350°.
To prepare dressing, combine first 5 ingredients in a small bowl, stirring well with a whisk.
To prepare salad, combine 1 tablespoon dressing, squash, and sweet potato in a medium bowl; toss well. Place squash mixture on jelly-roll pan or roasting pan in a single layer.
Bake for 15 minutes. Add green beans and wax beans; bake an additional 10 minutes. Cool slightly. Combine squash mixture, remaining dressing, arugula, and remaining ingredients in a large bowl and toss well.
Ingredients:
• 1 bunch (about 1 pound) Asparagus
• 2 tablespoons Oli + Ve EVOO (try our Eureka Lemon EVOO)
• 2 tablespoons Oli + Ve Traditional Balsamic Vinegar (try our Vermont Maple or Traditional Balsamic Vinegar)
• 2 ounces Goat Cheese, crumbled
• 1/3 cup Walnut pieces (preferable halves or larger pieces)
• Salt and Pepper (Sea salt is also very good)
Instructions:
1. Preheat oven to 400 degrees
2. Cover a baking sheet with foil (shiny side up). Rinse asparagus and break or cut the bottom of the stalk.
3. Place the asparagus on the baking sheet in a single layer. Brush the asparagus with the Olive Oil, salt and pepper lightly and place in the heated oven for 10 minutes.
4. While the asparagus cooks, place the walnuts in a small dry skillet over medium-high heat and stir constantly for 2-3 minutes until the walnuts being to brown. Remove from theat.
5. Allow the walnuts to cool until they can be handled and then chop them into small pieces. Set aside.
6. Remove asparagus from oven and allow it to sit for about 5 minutes. Place the asparagus on a serving platter and brush with the balsamic vinegar. Place crumbled bot chees and toasted walnuts on top of the asparagus and serve warm.
Serves 4-6
Ingredients:
Preparation:
Submitted by Suzanne Davidson