Side Dishes — Side Dish

Mixed Roasted Veggie Salad with Arugula-The Little Shop of Olive Oils

Mixed Roasted Veggie Salad with Arugula

A vibrant medley of roasted vegetables, this colorful salad is a nutritious delight!  Drizzled with a zesty vinaigrette and sprinkled with fresh herbs and seeds for a crunchy finish. Enjoy!

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Erin Rynne
Three Cheese Risotto-The Little Shop of Olive Oils

Three Cheese Risotto

Ingredients: 1 1/2 cups Arborio rice 4 cups chicken or vegetable broth (warm) 1/2 cup white wine (optional) 1 small onion, finely chopped 3 garlic cloves, minced 3 Tbsp Premium Extra Virgin Olive Oil  1/2 cup Parmesan cheese, grated 1/2 cup Mozzarella cheese, grated 1/2 cup Gouda cheese, grated Salt and pepper to taste Fresh parsley, chopped (for garnish) Zest of 1 lemon (optional) Instructions: In a deep pan or skillet, heat the EVOO over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and sauté for another 1-2 minutes until fragrant....

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Erin Rynne
Cheesy Scalloped Potatoes-The Little Shop of Olive Oils

Cheesy Scalloped Potatoes

Ingredients: 2 pounds russet potatoes, peeled and thinly sliced 1 medium onion, thinly sliced 2 cups shredded sharp cheddar cheese 4 tablespoons Premium Extra Virgin Olive Oil 2 tablespoons all-purpose flour 2 cups whole milk 2 cloves garlic, minced 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon dried thyme (optional) Fresh chives or parsley, chopped, for garnish (optional) Instructions: Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with EVOO or cooking spray. Peel and thinly slice the potatoes and onions. You can use a mandolin slicer for even, thin slices. In a medium saucepan, heat 4 tablespoons of...

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Erin Rynne
Baked Potato Wedges with Rosemary-The Little Shop of Olive Oils

Baked Potato Wedges with Rosemary

Ingredients: 4 large russet potatoes, scrubbed and cut into wedges 2-3 tablespoons Premium Extra Virgin Olive Oil 2-3 cloves garlic, minced (optional) 2 tablespoons fresh rosemary leaves, chopped (or 1 tablespoon dried rosemary) Salt and freshly ground black pepper, to taste Paprika (optional, for added flavor and color) Instructions: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for quick cleanup. Scrub the potatoes thoroughly to remove any dirt. You can leave the skin on for added texture and nutrition. Cut the potatoes into wedges. Aim for uniform size to ensure even cooking. In a large mixing bowl,...

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