Recipes side dishes
Stovetop Mac and Cheese
INGREDIENTS:
- Kosher salt, as needed
- 8 oz regular elbow or shell macaroni
- 1/3 cup heavy cream
- 1 1/4 cups grated cheddar cheese (5 ounces)
- Freshly grated nutmeg, to taste
- Freshly ground black pepper, to taste
- 3–4 Tbsp Garlic Mushroom Olive Oil
Instructions
- Bring a large pot of heavily salted water to a boil. Add the macaroni and cook until al dente, about 1 minute less than the package directions. Drain.
- Return the empty pot to medium-high heat. Add the cream and cook until thick, bubbling, and reduced by half, about 2 minutes.
- Stir in the cheese, whisking until melted.
- Add the cooked pasta and stir until well combined.
- Season with nutmeg, black pepper, and additional salt if needed.
- Drizzle Garlic Mushroom Olive Oil over the top and serve immediately.
Tomato and Kidney Bean Side Salad
INGREDIENTS:
- 1 Small Red Onion
- 1 Can Kidney Beans (Light or Dark)
- 1 Can Diced Tomatoes OR 2 Fresh Tomatoes
- Mozzarella Cheese (Feta Cheese may also be substituted)
- 3 Tbsp. Basil Lemongrass Infused Olive Oil
Instructions:
Chop and combine: onions, kidney beans, tomatoes and cheese. Add in Basil Lemongrass Olive Oil and refrigerate for 1 hour, then enjoy!
Side Dishes
Baked Garlic Parmesan Potato Wedges
INGREDIENTS:
3–4 large russet potatoes, sliced into wedges
4 Tbsp Rosemary Olive Oil
2 tsp salt
2 tsp garlic powder
3 tsp Italian seasoning
1/2 cup shredded Parmesan cheese
Optional: fresh parsley or cilantro, ranch or blue cheese dressing for dipping
Instructions
Preheat oven to 375°F. Lightly grease a large baking sheet and set aside.
Place potato wedges in a large bowl or a Ziploc bag. Drizzle with Rosemary Olive Oil and toss to coat.
In a small bowl, whisk together salt, garlic powder, and Italian seasoning.
Sprinkle potato wedges with shredded Parmesan cheese, tossing to coat, then sprinkle with the seasoning mixture.
Place potato wedges on the prepared baking sheet in a single layer with skin-sides-down.
Bake for 25–35 minutes, until potatoes are fork-tender and golden.
Sprinkle with freshly chopped parsley and serve with dressing for dipping.
Pico de Gallo
INGREDIENTS:
1 Onion
2 Jalepenos
Fresh Cilantro
4 Tomatoes
1 Clove Garlic
Salt
3 Tbsp. Garlic Cilantro Balsamic
Instructions:
Chop and combine: onion, Jalapenos, tomatoes, and garlic clove. Add salt, and cilantro to taste. Toss in Garlic Cilantro Balsamic.
Roasted Brussel Sprouts
INGREDIENTS:
1-1/4 lbs Brussels sprouts
2 cloves Garlic
2 Tbsp Traditional Balsamic or Garlic Balsamic Vinegar
1 tsp salt
1 tsp pepper
2-1/2 Tbsp Tuscan Herb Olive Oil
Instructions:
Preheat oven to 400 degrees.
Place Brussels sprouts on a baking sheet and sprinkle with the diced garlic and salt and pepper to taste.
Drizzle on the Tuscan Herb Olive Oil and mix with your hands to coat evenly.
Roast for 20-25 minutes until thoroughly cooked and the leaves brown.
Remove from oven and drizzle 1-2 Tbsp Traditional Balsamic Vinegar to taste, tossing to combine.
Bruschetta
INGREDIENTS:
Goat cheese
Fig Balsamic
Brie
Cranberry Walnut Balsamic
Instructions:
Bruschetta with Goat cheese and drizzle Fig Balsamic over the top, to taste.
Melt Brie with Cranberry Walnut Balsamic over the top, to taste.
