Recipes — Side Dish

Tiara Phaboonheuang

Spahetti Squash with Mexican Spice Olive Oil

Ingredients: 1 small spaghetti squash Mexican Spice Infused Olive Oil for drizzling Salt & Pepper to taste Directions: Cut the squash in half. Discard the seeds out with a spoon. Preheat the oven to 375 degrees. Drizzle the inside of the squash with the Mexican Spice olive oil and sprinkle with sea salt & pepper. Wrap the 2 halves together face up in tin foil. Place on a sheet pan and roast in the oven for up to 2 hours. The squash should be soft all the way through when done. After it's cooled, take a fork and scrape away...

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Tiara Phaboonheuang

Spicy Baked Turnip Fries

   Ingredients: 4 Large Turnips, washed, stems removed 1/3 cup Harissa Olive Oil   Sea Salt & Black Pepper    Asiago Cheese (optional)    Directions: Preheat oven to 425 degrees. Cut turnips into french fry shapes and thickness as you desire. I suggest fairly thick. In a large bowl, toss turnips with oil of your choice. Sprinkle with salt& pepper. Line a baking sheet with parchment paper. Lay turnips in single layers on baking sheet. Roast for 20-25 minutes, rotating pan periodically to ensure even cooking. These will bake soft. Remove from oven. Season with a little more salt as...

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Tiara Phaboonheuang

'Gremolata' Risotto

   Ingredients: 2 cups Packed whole Arugula leaves + 1/2 cup chopped leaves 1/2 cup Freshly packed parsley leaves 3 tbsps. Finely chopped lemon peel (Lemon zest) 4 Garlic cloves, minced 6 Tbsps. Milanese Gremolata Infused Olive Oil 7-8 cups Vegetable or chicken stock; more as needed 1/2 cup Leeks, minced 1/2 cup Dry white wine 1/2 cup Freshly grated Parmesan 2 cups Arborio Rice  Sea Salt & Pepper to taste     Directions: Combine 2 cups whole arugula leaves, parsley and garlic in processor. Blend until coarsely chopped. With machine running, add 4 tablespoons oil; process until finely chopped. Mix in...

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Amy Ingram
Cinnamon-Pear Balsamic Roasted Sweet Potatoes

Cinnamon-Pear Balsamic Roasted Sweet Potatoes

Ingredients:   4 Medium Sweet Potatoes, peeled and cut lengthwise into 8 wedges 1/3 cup Cinnamon Pear Dark Balsamic Vinegar 2 Tbsp. Butter Olive Oil ¾ tsp. Sea Salt Directions: Preheat the oven to 400 degrees Fahrenheit Thoroughly whisk together the Butter Olive Oil and Cinnamon Pear Dark Balsamic in a large bowl.  Add the sweet potato wedges and toss in the oil/vin mixture. Spread the wedges out evenly on a parchment lined baking sheet and sprinkle with sea salt. Roast for 35-40 minutes until wedges are caramelized.  

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