Side Dishes — Side Dish

Ingredients: 2 pounds small potatoes (such as fingerling or baby potatoes), halved or quartered depending on size 8 ounces fresh chanterelle mushrooms, cleaned and trimmed (button mushrooms are a great substitute) 1 large onion, thinly sliced 4 tablespoons Wild Mushroom & Sage Premium Extra Virgin Olive Oil 4-6 sprigs of fresh thyme Salt and freshly ground black pepper, to taste Fresh parsley, chopped, for garnish Instructions:  Preheat your oven to 425°F (220°C). In a large bowl, toss the halved or quartered potatoes with 2 tablespoons of extra virgin olive oil (EVOO) and the fresh thyme sprigs. Season generously with salt and...

Ingredients: 2 acorn squashes, halved and seeds removed 2 tablespoons Butter Premium Extra Virgin Olive Oil Salt and freshly ground black pepper, to taste 1/2 cup chopped pecans 1/4 cup brown sugar 2 tablespoons Vermont Maple Dark Balsamic Vinegar  Fresh thyme leaves, for garnish (optional) Instructions: Preheat your oven to 400°F. Cut the acorn squashes in half horizontally, removing the seeds and any fibrous bits with a spoon. Brush the cut sides of the squash halves with 1 tablespoon of extra virgin olive oil (EVOO). Season with salt and freshly ground black pepper to taste. Place the squash halves, cut side down,...

Ingredients: 12 oz (1 bag) Fresh or Frozen Cranberries ¾ cup Granulated Sugar ½ cup Orange Juice (freshly squeezed preferred) ½ cup Water 2 Tbsp Cranberry Pear White Balsamic Vinegar 1 Tbsp Orange Zest ½ tsp Vanilla Extract (optional) Pinch of Salt Instructions: Rinse the cranberries under cold water and discard any that are soft or wilted. Zest the orange before juicing it. In a medium saucepan over medium heat, combine the cranberries, granulated sugar, orange juice, and water. Bring the mixture to a boil, then reduce the heat to low and simmer. Allow the mixture to simmer for about 10-15...

Ingredients: 2 medium beets, peeled and cut into thin strips 2 large carrots, peeled and cut into thin strips 2 medium potatoes, washed and cut into thin strips 3 tablespoons Tuscan Herb Premium Extra Virgin Olive Oil 1 teaspoon garlic powder 1 teaspoon paprika Salt and pepper to taste Fresh parsley or rosemary (optional, for garnish) Instructions: Preheat your oven to 425°F. Place a baking sheet in the oven while it preheats to get it hot. Peel and cut the beets, carrots, and potatoes into thin strips, similar to the size of fries. It's important to make sure they're evenly sized...