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 Vinegar1 tablespoon finely chopped shallots1 tablespoon Oli+Ve French Roasted Walnut or Extra Virgin Olive Oil1/4 tablespoon chopped fresh thyme1/4 teaspoon salt1 …
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Roasted Butternut Squash with Herbed Vinaigrette
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Roasted Balsamic Asparagus with Goat Cheese and Toasted Walnuts
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 …
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Cranberry Relish
Ingredients: 1 bag fresh cranberries, washed and picked through 1 orange or 2-3 small clementines or satsumas, washed and de-seeded Sugar (1/2 – 1cup) Blood Orange oil Cranberry Pear balsamic Preparation: Place cranberries, orange (or clementines/satsumas) into food processor and pulse until fruit is chopped Put into bowl and add sugar, stir. Cover and refrigerate …
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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 …
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Balsamic Roasted Onions
INGREDIENTS Salt and freshly ground pepper 1 lb. boiling onions (about 1” in diameter), peeled and left whole 2 Tbs. any choice of Oli+Ve Extra Virgin Olive Oil (EVOO) 1 Tbs. finely chopped fresh thyme, fresh rosemary, or other herb 1/2 cup Oli+Ve Traditional Style Balsamic DIRECTIONS Bring a large pot of heavily salted water …
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