Heat a heavy-duty 12" saute pan, add the olive oil. Add the shallot and saute over medium until translucent. Add the mushrooms and Brussels sprouts and saute over medium-high heat until the mushrooms and Brussels sprouts begin to caramelize (about 6 minutes). Add the 2 tablespoons of pomegranate balsamic to the pan stirring and scraping to deglaze it. (Make sure to scrape up the browned bits of mushroom and shallot at the bottom while evenly coating the Brussels sprouts). Season with salt and pepper to taste. Serve immediately.
Preheat oven to 350º. Lightly grease a baking sheet. Place spaghetti squash cut sides down on the baking sheet. Bake until you can poke a sharp knife into the squash with little resistance, about 35-45 minutes. Remove squash from oven and set aside to cool.
Heat oil in skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 30 seconds. Stir in the tomatoes and cook briefly, about 1 minute. You only want to warm the tomatoes.
Use a large for to shred the spaghetti from the squash and place the strands in a large bowl. Toss with the sauteed vegetables, feta cheese, olives and seasonings. Add salt and pepper to taste. Serve Warm
Preheat oven to 450º cut potatoes in half lengthwise; cut each half lengthwise into 1 inch wide wedges.
Place potatoes in a large bowl; toss with oil, press garlic, sprinkle with seasoning; toss to coat evenly. Spread potatoes in a single layer and roast 12-15 minutes and turn potatoes, drizzle with balsamic and roast additional 12-15 minutes or until golden brown and crisp-tender.
Fill a pot with water and salt well. Bring to a boil.
Meanwhile, wash and scrub the potatoes. Then cube them. I usually go for smaller cubes so that they cook faster. Add the potatoes and garlic cloves to the boiling water and cook until the potatoes are tender (for ½-inch cubes, about 20-25 minutes). Drain well.
Return the potatoes to the pot and mash them with a potato masher or ricer. Stir in the milk and then sprinkle with the Gouda. Let it sit for a minute. Then stir to combine. Season well with salt and pepper.
Use frosting bag with wide tip to place on top of meatloaf. Finish with shredded cheese, chives and bacon if wanted.
Serve immediately.
Make into potato cakes by adding a little flour and more Gouda cheese if needed make into cakes dread through panko crumbs, grease griddle with garlic olive oil and cook.
Cut bread in half lengthwise and then in half width wise. Combine Butter EVOO and garlic; brush over cut sides of bread. Place on two ungreased baking sheets.
Spread with pesto and spaghetti sauce; sprinkle with mozzarella. Top with the remaining ingredients.
Bake at 400 degrees for 14-16 minutes or until golden brown. Cut into slices.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.
Butter Olive Oil, Parmesan Cheese ( can be order from the Auburn Store)
In a food processor, combine all ingredients. Pulse to combine. Allow to process until mixture is coarsely pureed. Taste for seasoning. Serve as a dip alongside crusty bread with goat cheese, grilled vegetables or chicken or tossed with cooked pasta and fresh herbs.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.
Slice the potatoes, zucchini, and tomatoes in 1/4 -inch-thick slices. Place them alternately in the dish on top of the onions, as tight as possible in a single layer. Sprinkle with salt, pepper, thyme and drizzle with 2 T. more of olive oil. Cover the dish with aluminum foil and bake for 30 to 40 minutes, until the potatoes are tender. Uncover the dish, sprinkle the cheese on top, and bake for another 20 to 30 minutes, or until browned. Serve warm.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.
Arbequina EVOO, Gruyere Cheese (can be brought at the Auburn Store)
Pre-heat the oven to 400º. Wash and quarter the potatoes and place on a parchment lined baking sheet. Begin a thin drizzle of White Truffle Olive Oil and the Balsamic Vinegar over the potatoes and season with sea salt and pepper. Put in oven on center shelf and bake for 45 minutes. Remove from oven, sprinkle with fresh chive and serve.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.
Warm a large skillet or work over medium heat. When the skillet is hot, pour in oils, then place whole green beans into the skillet. Stir the beans to coat with oil. Cook until the beans are bright green and slightly browned in spots, about 10 minutes. Remove from heat, and stir in soy sauce; cover, and let sit about 5 minutes. Transfer to a serving platter, and sprinkle with toasted sesame seeds.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.
Heat oven to 400F. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan. Thoroughly shake or whisk together the Cinnamon Pear Balsamic and Organic Butter Oil.
In a large bowl toss to liberally coat the sweet potato wedges with the emulsified balsamic-olive oil mixture. Arrange the potato wedges on the parchment paper lined pan in a single layer, without overcrowding. Sprinkle with sea salt and roast for 45 minutes until tender and the balsamic glaze has caramelized.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.
