Recipes — Side Dish

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.  

 Ingredients: 2 Broccoli crowns, heads halved 3 Cloves garlic, peeled and sliced 3-4 tbsp LG Meyer Lemon Olive Oil 1 tsp. Paprika   Sea Salt & black Pepper  Directions: Preheat oven to 425° F. Place the prepared broccoli and garlic slices on a baking pan. Drizzle the olive oil over the broccoli. Toss the broccoli and garlic to coat evenly with the olive oil. Spread the broccoli into an even layer over the baking pan. Season with paprika, salt and pepper. Toss the broccoli again then spread back into an even layer. Roast for 10 minutes, turn the broccoli and...

    Ingredients: 8 cups Milk 1 1/3 cup Cornmeal 3tbsps. Butter 1 cup Freshly grated Parmesan 3 tbsps. Liquid Gold White or Dark Truffle Oil ½ Sea Salt     Directions: Coat the bottom of the slow cooker with a tiny bit of olive oil. Stir milk with cornmeal, butter and salt. Cover and cook on high, whisking well around sides of insert every hour until creamy but loose, about 3 1/2 hours. Keep polenta on warming function until ready to serve. Just before serving, transfer insert to a rack. Stir in Cheese, then scrape polenta onto a serving platter. Drizzle...

    Ingredients: 6 large carrots 1/4 cup Meyer Lemon Olive Oil 1/4 cup  Maple Balsamic     Directions: Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Peel and chop the carrots. In a large bowl toss the carrots into the Olive Oil & Balsamic until thoroughly coated. Arrange in a single layer on the prepared sheet. Drizzle with extra oil and balsamic. Roast for 25 minutes and then turn over. Drizzle with more of the oil and balsamic mixture if you chose. Bake for another 15 minutes. Serve warm.