Maple and Rosemary Roasted Carrots

Tracey Wilkinson

Ingredients

  • 1 bag of small baby carrots
  • 2 tbsp. aged Vermont Maple Aged Balsamic
  • 2 tbsp. Extra Virgin Olive Oil
  • 2 dashes of Merlot Sea Salt
  • 3 Sprigs of Rosemary

Directions

  1. Preheat the oven to 325 F
  2. Spray cooking dish with Oil
  3. Place carrots evenly in the dish and drizzle with the Maple Balsamic
  4. Sprinkle salt to taste
  5. Cook for approximately 25 minutes or until carrots are tender and garnish with basil

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Dark Chocolate Balsamic Beets

Tracey Wilkinson

Ingredients:

  • 3 1/2 pounds assorted small beets, trimmed and cleaned
  • 3 small red onions, each cut into 8 wedges
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 1/2 tablespoon Sicilian Blend
  • 1/2 teaspoon Himalayan Sea Salt
  • 2 tablespoons Aged Dark Chocolate Balsamic Vinegar

Directions:

  1. Preheat oven to 425°F. Wrap 3 beets at a time in foil. Place in shallow baking pan.
  2. Roast 1 hour or until beets are tender when pierced with small knife. Cool until able to handle. Peel then quarter beets.
  3. Toss beets, onions, oil, Sicilian Blend and sea salt in same baking pan.
  4. Roast 35 to 45 minutes or until onions are tender. Drizzle balsamic vinegar over vegetables. Roast 5 minutes longer or until vinegar is the consistency of syrup. Gently toss vegetables before serving.

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Roasted Brussels Sprouts with Cranberries and Pecans

Tracey Wilkinson

Ingredients

  • 1 1/2 pounds fresh brussels sprouts
  • 3 tablespoons Koroneiki Extra Virgin Olive Oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup pecan halves (toasted)
  • 1/2 cup dried cranberries
  • 1 tablespoon Cranberry Pear Aged Balsamic vinegar

Instructions

  1.  Preheat the oven to 400° F and line a baking sheet with aluminum foil or parchment paper.
  2. Wash and trim the ends from the Brussels sprouts. Remove any dark outer leaves and slice them in half from top to bottom.
  3. In a large bowl, combine the trimmed Brussels sprouts with the olive oil, salt, and pepper. Toss to coat the sprouts in the oil and arrange on the baking sheet. Roast for 20 to 30 minutes or until the sprouts are tender with crispy, dark roasted outer leaves. Remove from the oven and toss with the pecans and dried cranberries and drizzle with the balsamic vinegar. Serve immediately.

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German Potato Salad

Tracey Wilkinson
Ingredients:
  • 2 pounds yukon gold potatoes
  • 8 slices bacon
  • 1/2 yellow onion (a large, peeled and thinly sliced)
  • 1/3 cup  Gravenstein Apple Aged vinegar
  • 1 teaspoon  Himalayan salt (plus extra for salting the potato water)
  • 1/2 teaspoon cracked black pepper (or more, to taste)
  • 1/4 cup fresh parsley leaves (chopped)

Directions

  1. Add potatoes into a large stockpot and cover with cold water that extends at least 2 inches above the potatoes. Stir in a pinch of salt. Bring to a boil over medium-high heat. Reduce heat to medium, and continue cooking until potatoes are tender when pierced with a fork, about 15–20 minutes.
  2. Meanwhile, cook bacon in a large sauté pan over medium heat until crisp, stirring occasionally, about 10-12 minutes. Transfer bacon with a slotted spoon to a plate that has been covered with paper towels, and later break it into small pieces. Reserve 1 tablespoon of bacon grease in the pan, and discard the rest. Add onions to the sauté pan and cook in the reserved bacon grease for 5 minutes, stirring occasionally, until cooked and translucent. Remove from heat and transfer onions to the plate with the bacon.
  3. When the potatoes are cooked, drain them and cut into 1-inch cubes. Add potatoes to your serving bowl, and top with the cooked bacon, onions, vinegar, salt, and pepper. Toss to combine. Serve topped with fresh parsley.

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Olive Oil Parmesan Grilled Corn

Tracey Wilkinson

Ingredients:

  •  4 ears of corn
  • 1/3 cup grated Parmesan cheese
  • 1/2 cup extra-virgin olive oil
  • 1 1/2 teaspoon Spicy Italian Roasted Garlic Blend

Directions:

  1. Preheat your grill to 400ºF.
  2. Shuck the corn and placing all on a large piece of aluminum foil. Set aside.
  3. Mix grated parmesan, EVOO and Spicy Italian Roasted Garlic Blend.
  4. Rub the corn with the mixture.
  5. Place aluminum foil pack on grill for approximately 30-35 minutes or until corn is fully cooked.

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Caramelized Butternut Squash

Tracey Wilkinson

Ok...summer might be officially over today but we can start thinking about some real comfort food!

Ingredients:

  • 1 lb butternut squash cubed (get precut to save time)
  • 2 tbsps. Extra Virgin Olive Oil (FFA >.1)
  • Pinch red pepper flakes
  • Salt/pepper to taste
  • Drizzle of Fig Aged Balsamic

Directions:

  1.  Heat oil in skillet over high heat, add remaining ingredients and stir.
  2. Cook 10-12 minutes, stirring only a couple times, until squash is tender and crisp-brown on the outside.
  3. Drizzle Fig to give your dish a savory blend.
  4. Serve and Enjoy.

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Add an Arbequina to Roasted Vegetables for a creamy taste

Tracey Wilkinson

Ingredients

  • 3 tbsp  Arbequina Extra Virgin olive oil or other mild to medium intensity olive oil
  • 2 tbsp aged  Neapolitan Herb balsamic vinegar
  • ½ lb brussels sprouts, halved
  • ½ lb cut carrots
  • ½ lb halved small new potatoes (white and purple)
  • 1 large red onion, quartered
  • ¾ tsp kosher salt
  • ½ tsp ground black pepper
  • 1 tbsp Franklin Honey Company Raw Honey

 Directions:

  1. Preheat oven to 425°.
  2. In a large bowl, toss brussels sprouts, carrots, potatoes and shallots with 2 tablespoons of olive oil, kosher salt and freshly cracked black pepper to coat thoroughly.
  3. Transfer the vegetables to a baking sheet and roast until tender and caramelized, about 30 minutes.
  4. Place roasted vegetables back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve.
  5. Drizzle aged Neapolitan Herb balsamic vinegar for presentation and taste.

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    Roasted Garlic and Parsley Chickpea

    Tracey Wilkinson
    Check out this super easy recipe and use our delicious Cobrancosa Extra Virgin Olive Oil.

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