Tag: balsamic

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:

• 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 for at least 2 hours
• Place in serving dish
• Make a vinaigrette with Blood Orange oil and Cranberry Pear balsamic and pour on top.

Submitted by Suzanne Davidson

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 to a boil.  Add onions and boil until tender but still firm, about 12 minutes.  When you insert a knife in an onion, it should meet just a little resistance in the center.  Drain onions and spread on a baking sheet to cool.
• Preheat oven to 450 degrees.  Heat EVOO in an oven-going sauté pan (just large enough to hold onions in one layer) over med-high heat until hot.  Add onions, season with pepper, and sauté another few seconds.  Standing back to avoid being splattered, add vinegar, bring to a boil, and roll onions around in vinegar to coat well.  Put in preheated oven until very tender and vinegar has reduced to a glaze, about 10 minutes.  Remove onions at least once during cooking and    toss well before returning pan to oven.  Let onions cool in pan and toss occasionally so vinegar     adheres to onions as they cool.  Serve room temp. or while still warm.
• Serve with beef, chicken, or as part of an antipasto. Chose the fresh herb for the recipe to complement whatever dish you plan to serve with the onions.