Filtering by Category: Side Dish

Herbed Green Beans

1-1/2 pound fresh green beans, trimmed

1/2 cup finely chopped onion

2 tablespoons OLIVE & VINE Tuscan Bouquet infused olive oil

3 tablespoons lemon juice

1 tablespoon chopped fresh parsley

salt and freshly ground pepper to taste

1-1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme

1/4 teaspoon paprika

In a large saucepan, cover beans with water and bring to a boil. Cook, uncovered for 8-10 minutes or until crisp-tender. Meanwhile, in a skillet, saute onion in olive oil until tender. Add the remaining ingredients. Drain beans and add to onion mixture. Stir to combine well and serve.

Serves 6.

Orange and Maple Glazed Sweet Potatoes

4 large sweet potatoes peeled and diced

2 tablespoons OLIVE & VINE Blood Orange olive oil

1 tablespoon OLIVE & VINE Vermont Maple Syrup balsamic vinegar

sea salt and freshly ground pepper to taste

1 orange, juiced and zested

2 tablespoons brown sugar

Preheat oven to 450F.

Place potatoes on a large baking sheet, drizzle with Blood Orange olive oil and season with salt and pepper.

Bake for 30 minutes, stirring once.

Mix orange juice, sugar and balsamic vinegar in a small bowl and drizzle over potatoes.

Return to oven for another 10 minutes to allow balsamic to caramelize with sweet potatoes.

Remove from oven and garnish with fresh orange zest, if desired, before serving.

Serves 3-4.

Blood Orange Sweet Potatoes

3 pounds sweet potatoes (usually 3 or 4 potatoes)

1/2 cup OLIVE & VINE Blood Orange infused olive oil, divided

1 large onion, halved and sliced

1/2 teaspoon sea salt

1/2 cup bourbon

1 tablespoon molasses

Preheat oven to 325 F. degrees.

Slice the sweet potatoes crosswise (about 1/4 inch thick). Arrange slices in rows in a single layer, overlapping them slightly, in a shallow 3-quart casserole (such as a 9 x 13 inch baking dish).

Heat 2 tablespoons of the Blood Orange olive oil over medium heat in a saute pan. Add onions and sea salt and cook until the onions are translucent. Add bourbon, molasses, and remaining Blood Orange olive oil. Cook for another 3-5 minutes or until juice has reduced and thickened.

Pour onion and bourbon mixture over the sweet potatoes. Cover tightly with foil and bake 50-60 minutes or until sweet potatoes are tender when pierced.

Remove foil and drizzle juices from the bottom of the pan over the top of the sweet potatoes. Switch the oven to the broiler and cook potatoes on the top rack for 5-8 minutes or until lightly browned.

Serves 4.

Savory Sage and Mushroom Mashed Potatoes

2 pounds yellow fleshed potatoes, like Yukon Gold, peeled and cut into 1-inch chunks

8 garlic cloves, peeled

2 teaspoons salt

1/4 cup OLIVE & VINE Savory Sage and Mushroom infused olive oil

Bring water to a boil in a large saucepan. Add potatoes, garlic and salt and cook at a brisk simmer until potatoes are tender, about 15 minutes.

Drain potatoes and garlic, reserving 1 cup of cooking liquid. Mash potatoes and garlic. Beat in olive oil and then thin to desired consistency with reserved cooking liquid. Check seasoning and serve.

Mixed Cabbage Balsamic Coleslaw

6 cups thinly sliced Napa cabbage

2 cups thinly sliced red cabbage

1 cup thinly sliced red onion

2 green onions, sliced

1 carrot, cut in julienne sticks or grated

1/2 red pepper, thinly sliced

1/2 cup OLIVE & VINE White Balsamic, Savory Oregano or Sicilian Lemon balsamic vinegar

1/3 cup sugar (can reduce or omit if desired)

3 tablespoons OLIVE & VINE extra virgin olive oil of your choice

1 1/2 teaspoons celery seed

1 teaspoon salt

 

Place cabbages, onion, carrot and red pepper in a bowl.

In a saucepan, bring the balsamic vinegar, sugar, oil, celery seeds and salt to a boil. Pour a small amount over cabbage mixture and toss together, adding more dressing until desired amount is achieved. Let cool, then cover and refrigerate for at least 4 hours.

Roasted Cauliflower

2 tablespoons OLIVE & VINE infused olive oil (see pairings below)

2 tablespoons OLIVE & VINE balsamic vinegar (see pairings below)

1/2 teaspoon salt

3 cloves garlic, minced

1 head cauliflower, cut into bite-size pieces


Preheat oven to 450°F. Line a baking sheet with aluminum foil.
Stir the olive oil, balsamic vinegar, salt, and garlic together in a bowl.
Add the cauliflower and toss to coat. Spread the mixture onto the lined baking sheet.          Stirring occasionally, bake in the preheated oven until tender, about 20 minutes.

Pairing suggestions:
Tuscan Bouquet olive oil and Traditional Balsamic Condimento
Sweet Basil olive oil and Sicilian Lemon balsamic
Rich Roasted Garlic olive oil and Savory Oregano balsamic
Meyer Lemon olive oil and Fresh Fig balsamic

Bok Choy with Balsamic Vinegar and Ginger

4 heads bok choy

3 tablespoons Olive & Vine infused olive oil*

1/4 cup water

2 tablespoons capers

1 1/2 teaspoons minced garlic

1 1/2 teaspoons minced ginger root

2 tablespoons OLIVE & VINE infused balsamic vinegar*

1 dash fresh lemon juice, or to taste

 

Separate the leaves from the stems of the bok choy. Cut the stems into bite-sized chunks and shred the leaves.

Heat the olive oil in large skillet over medium heat. Cook the bok choy stems in the oil until slightly tender, about 3 minutes. Add the water and leaves and cook until the water evaporates, about 10 minutes more.

Stir in the capers, garlic, and ginger and cook while stirring 1 minute more.
Sprinkle the vinegar and lemon juice over the bok choy and stir to combine. Serve immediately.


* Meyer Lemon olive oil with Honey Spiked Ginger balsamic vinegar
   Herbes de Provence olive oil with Ginger Kissed Blackberry balsamic vinegar
   Sweet Basil olive oil with Sicilian Lemon balsamic vinegar
 

Bell Pepper Medley

3 tablespoons OLIVE & VINE Cilantro and Roasted Onion olive oil*

2 red bell peppers

1 yellow bell pepper

1 orange bell pepper

sea salt, to taste

2 tablespoons OLIVE & VINE Sicilian Lemon balsamic vinegar*

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh parsley

1 garlic clove, minced

 

Seed and cut peppers in 1/4” strips.

Heat olive oil in large skillet over high heat. Add peppers and sauté until they begin to color in some places. Reduce heat and season with salt to taste. Cover pan and cook 10 minutes, or until peppers are softened.

Increase heat and add the balsamic vinegar. Stir and toss peppers until vinegar is evaporated. Remove from heat and stir in basil, parsley, and garlic. Stir to combine.

* For a spicy version, try Smoky Chipotle olive oil and Serrano Honey vinegar

Truffled Wild Mushroom Risotto

For the porcini/shitake mushroom stock:

5 cups water 

2 cups of a mixture of dried Porcini and Shitake mushrooms, coarsely chopped

Bring the water to a simmer and add the mushrooms. Allow to steep for 30 minutes, then strain. 


For the risotto:

5 cups mushroom stock

3 tablespoons OLIVE & VINE extra virgin olive oil

1 pound mixed wild mushrooms, thinly sliced

sea salt and freshly ground pepper, to taste

2 shallots, finely chopped

1 1/2 cups Arborio or Carnaroli rice
 
1/2 cup white wine

1 teaspoon OIVE & VINE White Truffle infused olive oil

1/2 cup freshly grated Pecorino cheese
 
2 tablespoons flat-leaf parsley, chopped


In a medium saucepan, bring the stock to a simmer and keep warm. 

In a large saucepan, heat the olive oil and add the mushrooms. Season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes. Add the shallots and saute for another few minutes until the mushrooms are nicely caramelized and the shallots are cooked through and translucent.

Add the rice and cook, stirring until well coated with olive oil and beginning to toast. Add the wine and cook, stirring until the wine is absorbed. Add 1 cup of the warm stock and cook, stirring constantly until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly until it is nearly absorbed between additions. The risotto is done when it is opaque and the sauce that has formed from the rice is creamy. This should take about 20 minutes total. Add the truffle oil, cheese and parsley at the very end, and adjust the seasoning if desired. 
Serve immediately.

Grilled Squash and Zucchini

10 ounces yellow squash, sliced thick on bias

10 ounces zucchini squash, sliced thick on bias

2 tablespoons OLIVE & VINE Rich Roasted Garlic olive oil 

2 tablespoons OLIVE & VINE Meyer Lemon olive Oil

1 teaspoon OLIVE & VINE Traditional Balsamic Condimento

sea salt and freshly ground pepper, to taste

 

In a large bowl, combine the two olive oils, vinegar and salt and pepper to taste. Mix ingredients well. Add the squash and zucchini and toss to coat evenly. Allow to marinate until ready to cook. Place squashes on the grill and cook both sides for about a minute or two depending on how thick you cut the vegetables. Serve immediately.

Serves 4.

Roasted Potato Salad

3 pounds red potato, unpeeled, cut into bite-sized pieces

1/4 cup OLIVE & VINE extra virgin olive oil of your choice 

1 tablespoon dried basil

1 tablespoon dried oregano

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon dried thyme

1 1/2 teaspoons salt

2/3 cup mayonnaise

1/3 cup fresh cilantro, chopped

1/3 cup purple onion, chopped fine

 

Preheat the oven to 375º. In a large bowl, toss the potatoes in the oil until coated well. Mix together the spices (next 6 ingredients) in a separate bowl. Add the spices to the potatoes, about ¼ of the mixture at a time, until coated liberally. You don't have to use all the spice mixture but make sure the potatoes are fully coated. 

Roast on a baking pan for 30 minutes, then flip and roast the other side another 15-20 minutes, or until golden brown and crispy. 

Remove from the oven and place in a large bowl. Let cool for about 3-5 minutes or until they're no longer hot but still very warm. Meanwhile, mix together the mayo, cilantro and red onions. Add this mixture to the potatoes and stir to coat thoroughly.

Best served warm or at room temperature.

Serves 5-6.