Side-Dish Recipes

Spring Beet Salad

INGREDIENTS:

• 4-5 Red, Yellow and/or Candy Beets (peeled & cut into 1/2 inch slices)
• Drizzle of OLiV Italian Herb Extra Virgin Olive Oil (EVOO)
• Drizzle of OLiV Black Currant Balsamic Vinegar
• Spinach or Baby Greens
• Crumbled Goats Cheese
•  A handful of Raw Pumpkin Seeds

DIRECTIONS:

Preheat oven to 400 F. Toss beets with a drizzle of OLiV Italian Herb EVOO and salt & pepper to taste. Place beets on a lined baking tray and roast until tender (approx. 30-40 minutes). Once beets are roasted, combine with the remaining ingredients and serve.

Sticky Rice

INGREDIENTS:

• 2 cups Uncooked Sticky Rice
• 1 ¼ cups Cold Water
• 1/3 cup Blood Orange EVOO
• The juice of 1 orange
• The zest of 1 orange
• 1 tsp. Sea salt
• 1 tsp. Black Pepper

DIRECTIONS:

Soak rice in a container that can hold twice its volume for 2-4 hours and then strain into a colander, discarding the water. Place all ingredients into a large covered pot and cook over medium-low heat for 20 minutes or until all liquid is absorbed. Remove from heat and allow to sit, covered, for 5-10 minutes before serving.

Maple Balsamic Roasted Brussel Sprouts

INGREDIENTS:

• 1.5 pounds of Brussels Sprouts, trimmed & cut in half
• 1/4 cup of OLiV Roasted Garlic EVOO
• 2 tablespoons of OLiV Maple Balsamic Vinegar
• Salt and pepper to taste

DIRECTIONS:

Preheat oven to 400 F. Trim bottom of Brussels sprouts, and slice each in half top to bottom. Mix Brussels sprouts, OLiV Roasted Garlic EVOO, OLiV Maple Balsamic Vinegar, and salt and pepper together in a mixing bowl. Place on a sheet pan in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they are tender and browned. Remove from oven and serve hot.

Sweet Potato Wedges

• 4 medium Sweet Potatoes, peeled & cut lengthwise into wedges
• 1/3 cup OLiV Cinnamon Pear Balsamic Vinegar
• 2 tbsp OLiV Butter EVOO
• 3/4 tsp sea salt
• Freshly Ground pepper to taste

DIRECTIONS:

Watermelon Feta Salad

• 1 Seedless Watermelon, cubed
• 1/2 cup OLiV Basil EVOO
• Drizzle of OLiV White Balsamic Vinegar
• 1 cup fresh Mint, chopped
• 1 1/2 tsp. Sea Salt
• 3/4 tsp. freshly ground Pepper
• 1 1/2 cups crumbled Feta Cheese
• 1 1/2 cups Cherry or Grape Tomatoes, halved

DIRECTIONS:

Cinnamon Pear Squash

• 1 Acorn Squash, cut in half
• 2 tbsp OLiV Cinnamon Pear Balsamic
• 2 tbsp OLiV Butter EVOO
• Salt & Pepper to Taste
• Optional: 1 tbsp Maple Syrup

DIRECTIONS:

Sweet Potato & Maple Casserole

• 3 cups cooked & mashed sweet potatoes
• 1/3 cup OLiV Butter Extra Virgin Olive Oil (EVOO)
• 1 egg, lightly beaten
• 1 teaspoon vanilla
• 1/3 cup milk
• 1 tbsp. OLiV Maple Balsamic
• Salt & pepper to taste
• TOPPING INGREDIENTS:
• 1 cup brown sugar
• 1/4 cup OLiV Butter Extra Virgin Olive Oil (EVOO)
• 1 tbsp. OLiV Maple Balsamic
• Optional: 1 cup chopped pecans

DIRECTIONS:

Loaded Sweet Potatoes

• 4 large Sweet Potatoes
• 6 Bacon Strips
• 1 cup Sour Cream
• 3 Chives, chopped
• 1 1/2 cups Cheddar, shredded
• 4 tbsp. OLiV Maple Balsamic
• 4 tbsp. OLiV Bacon EVOO
• Salt & Pepper to taste

DIRECTIONS:

Pecan Pie Sweet Potatoes

• 2-3 Sweet Potatoes
• 2 tbsp. OLiV Butter Extra Virgin Olive Oil (EVOO)
• 1 tsp. Cinnamon
• Sea Salt, to taste
• 2 tsp. Maple Syrup
• 2 tsp. OLiV Caramel Balsamic Vinegar
• 4 tsp. Coconut or Brown Sugar
• 1/4 Pecans, chopped

DIRECTIONS: