Tag Archives: side dish

  • 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 Saute first 5 ingredients in large frying pan over medium heat until garlic and shallots have softened, stirring frequently. Add …

  • Shaved Brussel Sprouts

    Ingredients: 1 pound Brussel sprouts, stem end trimmed off 2 large shallots, thinly sliced 1/4 cup shaved Parmesan cheese 1/4 cup Melgarejo Arbequina (or your choice of medium intensity EVOO with little bitterness) 1 T Lemon Agrumato (fused) olive oil 2 T freshly squeezed lemon juice sea salt to taste Freshly grount pepper to taste Directions: Shave or slice the Brussel sprouts as thinly as possible.  This can be done on a mandolin, using the …

  • 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 Courtesy of Kathleen Crim (RD, LD)

  • Roasted Potatoes with Dried Herb Mixture

    Herb Mixture Ingredients:1 cup fresh rosemary needles½ cup fresh sage3 cloves fresh garlic1 tsp. finely ground black pepperZest of 1 lemonFINE 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 …

  • Roasted Polenta with Mushrooms and Balsamic Sauce

    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 …

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