Cranberry-Pear Glazed Butternut Squash With Rosemary

Posted on Dec 12, 2012 in Blog, Recipes, Side Dishes

Cranberry-Pear Glazed Butternut Squash With Rosemary
Cranberry-Pear Glazed Butternut Squash With Rosemary

Ingredients:
• 1 – 2 lb. butternut squash peeled, seeded and diced in to 1″ pieces (about 3 cups)
• 1/3 cup ♥Olive My Heart♥  Cranberry-Pear White Balsamic Vinegar
• 1 Tbsp. ♥Olive My Heart♥  “sweet” fruity EVOO, such as Hojiblanca or Arbequina
• 3″ sprig fresh rosemary, leaves stripped from stem and roughly chopped
• Sea salt & fresh cracked pepper to taste

Directions:
Preheat the oven to 375.
In a large bowl whisk the oil and balsamic together until thoroughly combined.  Add the rosemary, squash and toss to coat evenly.
In a large roasting pan lined with parchment paper, arrange the squash in a single layer, drizzling with any remaining marinade.  Sprinkle liberally with sea salt and fresh ground pepper.
Roast the squash for 30-35 minutes, stirring a few times until golden brown and caramelized.  Adjust seasoning and serve.
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Cranberry & Balsamic Onion Marmalade

Posted on Nov 28, 2012 in Blog, Recipes, Side Dishes

Cranberry & Balsamic Onion Marmalade

• 2 Tbsp. ♥ Olive My Heart ♥ Fused Blood Orange Extra Virgin Olive Oil
• 1 cup sliced onion, loosely packed (about half an onion)
• 1 teaspoon kosher salt
• fresh cracked pepper
• 2 cups fresh cranberries
• 1/2 cup brown sugar
• 1/2 cup ♥ Olive My Heart ♥ Pomegranate Balsamic Vinegar
• 1/4 freshly squeezed orange juice

Heat the olive oil in a medium saucepan over medium heat add the onion, salt and a few turns of black pepper. Sauté until the onion is caramelized about 15 minutes. Add cranberries, brown sugar, pomegranate balsamic vinegar and orange juice. Bring to a boil then reduce to a simmer. Cook until the sauce is jam-like in consistency, about 40 minutes, stirring occasionally. Cool transfer to a container. Cover and refrigerate up to one week.

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Roasted Butternut Squash

Posted on Nov 3, 2012 in Blog, Recipes, Side Dishes

Roasted Butternut Squash

Roasted Butternut Squash

Ingredients
– 1 medium-large butternut squash
– 1/2 cup ♥Olive My Heart♥ Wild Mushroom and Sage Olive Oil
– Sea salt
– fresh ground pepper
– ♥Olive My Heart♥ Pumpkin Spice balsamic vinegar, for drizzling

Directions
Preheat oven to 350.  Peel, seed and dice the squash into 3/4 inch cubes.  Place squash in a bowl and toss with oil.  Season with sea salt and fresh ground pepper and toss again.  Spread in single layer on roasting pan or cookie sheet.  Roast for 30 minutes, turning half way through so that it browns evenly.  Drizzle with Pumpkin Spice balsamic vinegar before serving.

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Sweet Potatoes With Sage Vinaigrette

Posted on Oct 19, 2012 in Blog, Recipes, Side Dishes

Sweet Potatoes With Sage Vinaigrette

Sweet Potatoes With Sage Vinaigrette
adapted from Southern Living

Ingredients
8 cups peeled, cubed sweet potato (about 4 large potatoes)
2 tablespoons ♥ Olive My Heart♥ olive oil
1 bunch green onions, sliced diagonally
1 tablespoon sesame seeds
3 tablespoons ♥ Olive My Heart♥ Champagne balsamic vinegar
1 tablespoon sugar
2 tablespoons chopped fresh sage
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup ♥ Olive My Heart♥ olive oil
2 tablespoons ♥ Olive My Heart♥  Japanese Roasted Sesame oil
Garnish: fresh sage sprigs

Directions
1. Line a 15- x 10-inch cookie sheet with aluminum foil; coat foil with cooking spray.
2. Toss potato with 2 tablespoons olive oil, and place in prepared pan.
3. Bake at 450° for 30 to 40 minutes or until potato is tender. Place in a large bowl; stir in green onions and sesame seeds.
4. Whisk together champagne vinegar and next 4 ingredients in a small bowl; gradually whisk in 1/3 cup olive oil and sesame oil. Pour over potato mixture, and toss gently. Garnish, if desired.

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Roasted Spaghetti Squash

Posted on Oct 8, 2012 in Blog, Recipes, Side Dishes

Roasted Spaghetti Squash

Roasted Spaghetti Squash

Ingredients
1 spaghetti squash (about 2.5 pounds), halved lengthwise, seeds removed
1/2 Tbsp. ♥ Olive My Heart♥ extra virgin olive oil, plus more for brushing
1/2 Tbsp. brown sugar
coarse salt and freshly ground pepper
1 Tbsp. ♥ Olive My Heart♥’s Alden Mill House Italian Seasoning
1/4 cup parmesan cheese
1/4 tsp. garlic powder

Directions

1.  Preheat oven to 400 degrees. Brush cut sides of squash with oil, and sprinkle with sugar and salt and pepper to taste. Place squash, cut sides down, on a rimmed baking sheet. Roast until tender, about 45 minutes. Let cool slightly on sheet on a wire rack, about 10 minutes.

2.  Scrape squash with a fork to remove flesh in long strands. Place in a large bowl. Add olive oil, salt and pepper, Italian seasoning, cheese and garlic powder.  Toss, and serve immediately.  Optional: drizzle with any Olive My Heart balsamic vinegar for a splash of extra flavor!

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