Sweet Potato & Brussel Sprouts

4 tsps. The Spicy Olive Wild Mushroom & Sage Olive Oil

5 slices bacon cut into small pieces
3 cups brussel sprouts, quartered
2 medium sweet potatoes, microwaved for 4 minutes, then peeled and cubed
2 medium golden delicious apples, peeled and cubed
1/2 tsp. minced garlic
1/2 tsp. cinnamon
1 cup chicken broth
Drizzle of The Spicy Olive Cinnamon Pear balsamic or Red Apple balsamic to finish.
Cook the bacon until browned. Put the Wild Mushroom & Sage olive oil in the pan. Add the brussel sprouts and sweet potatoes and cook until browned and starting to caramelize. Add the apples, garlic and cinnamon.
Stir well and add 1/2 of the chicken broth. Cook until evaporated, then add the remaining broth and stir to get the caramelized bits off the bottom of the pan. Drizzle with the balsamic vinegar and serve.

Asian Style Broccoli

1/4 c. soy sauce

4 green onions, sliced
2 tbsp. sesame seeds
2 tbsp. The Spicy Olive Honey Ginger White Balsamic
1 garlic clove, minced
1/2 tsp. dried crushed red pepper
2 tbsp. The Spicy Olive toasted Japanese Sesame Seed Oil
1 lb. fresh broccoli, trimmed and cut into florets
Stir together first 6 ingredients. Heat sesame oil in a wok or frying pan. Add broccoli and stir fry for 3-5 minutes until crisp-tender. Add sauce, coating broccoli well and heat thoroughly.

Roasted Potatoes

4 large potatoes, peeled and cubed

1/4 cup The Spicy Olive’s Tuscan Herb Olive Oil*
Sea salt and pepper to taste
Put potatoes into a ziploc bag and add the oil and salt and pepper. Toss to coat the potatoes evenly. Place the potatoes in a roasting pan and put in a 400 degree oven; bake for 40-50 minutes, until potatoes are soft and golden brown.
*This dish would also be delicious with Herbes de Provence, Garlic, Cilantro & Roasted Onion, or Wild Mushroom & Sage Olive Oil. You could also add herbs and spices such as chives, rosemary or garlic to complement the olive oil.

Chinese Style Asparagus

1 bunch asparagus

1 clove garlic, minced
2-4 drops of The Spicy Olive’s Roasted Japanese Sesame Oil
1 tbsp. The Spicy Olive’s Organic Garlic Olive Oil
Soy sauce to taste
2 tsp. sesame seeds
Clean asparagus, break off tough ends and cut on bias into 1.5 inch pieces, about 3 per stalk. Heath oil in wok and add garlic and cook for a minute or two. 
Add asparagus and stir fry in oil until crisp-tender. Add sesame seeds, allowing them to toast in the hot pan. Add 2 or 3 drops of sesame oil and soy sauce to taste. Serve

Grilled/Roasted Vegetables

2 tbsp. The Spicy Olive’s Tuscan Herb or Cilantro and Roasted Onion Olive Oil

A splash of The Spicy Olive’s Aged Traditional Balsamic Vinegar
Coat any vegetable (carrots, potatoes, asparagus, green beans, squash, etc.) with the olive oil. Cook on the grill (great for asparagus) or in the oven at 400 degrees until golden browned, abotu 40 minutes or more for potatoes. Drizzle with additional balsamic before serving.

Roasted Asparagus

1/4 c. The Spicy Olive’s Organic Garlic Olive Oil

1-2 bunches of fresh asparagus
Sea salt and pepper to taste
Clean asparagus and break off the tough ends of stems. Place asparagus on platter or in a ziplock bag and pour olive oil over the asparagus. Toss to coat asparagus with the olive oil and sprinkle with sea salt and pepper. 
Place asparagus in shallow baking dish and place in preheated 425 degree oven. Roast for 10-15 minutes until bright green and crisp-tender. Drizzle with The Spicy Olive’s Balsamic Vinegar before serving.

Roasted Green Beans

This is a healthier alternative to Green Bean Casserole

2 lbs. fresh green beans

1-2 tbsp. olive oil*
1 tsp. salt
1/2 tsp. pepper

Preheat oven to 400 degrees. Lightly coat the green beans in olive oil and spread on a baking sheet. Roast for 20-25 minutes, turning after 15 minutes. Green beans should be shriveled and browned.

*We recommend the Cilantro & Roasted Onion or Garlic olive oil

Raspberry Vinaigrette

1/2 cup The Spicy Olive extra virgin olive oil 

1/4 cup The Spicy Olive Raspberry balsamic vinegar
1/4 tsp. garlic powder
Salt and pepper to taste
We recommend our Basil Olive Oil for this dressing. Whisk the ingredients together and serve over any salad. It’s also great drizzled over cooked vegetables like broccoli and asparagus.

The Spicy Olive’s Marinated Mushrooms or Cheese Balls

The Spicy Olive’s Marinated Mushrooms or Mozzarella Cheese Balls

1/2 cup Organic Tuscan Herb olive oil

1/2 cup Traditional balsamic vinegar

1-2 cups fresh mushrooms or

1-2 cups fresh mozzarella balls

Place the olive and vinegar in a bowl and place mushrooms or cheese balls in to marinate. Add a teaspoon of our Gourmet Pepper blend spice mix for a hint of spice. Marinate for 24 hours and serve with toothpicks.

The Spicy Olive’s Red Wine and Balsamic Marinated Mushrooms

Red Wine And Balsamic Marinated Mushrooms

1 lb Button or Baby Bella Mushrooms 2 cloves garlic 1 C Spicy Olive Single Varietal Extra Virgin Olive Oil 3⁄4 C red wine 1/3 C Spicy Olive 18 Year Traditional Balsamic Vinegar 1⁄4 tsp. butter or Spicy Olive Butter Olive Oil Sea salt to taste Pepper to taste

Directions:

Grate or finely chop the garlic. Add the garlic to the mushrooms. Place a large pot on medium high heat. Add 4-5 tablespoons Spicy Olive Single Varietal EVOO. Add mushrooms and garlic. Stir for about 1 minute. Add the red wine. Increase the heat to high, stir and cook for 1 minute. Add the Spicy Olive 18 Year Traditional Balsamic Vinegar and stir through. Season with salt and pepper. Reduce heat to low and simmer for 10 minutes. Stir in 1⁄4 tsp. butter.

Allow to cool. Drain and serve (reserve the liquid). Can be served whole as part of antipasto platter, or in salads or even sliced on crostini. Store remaining mushrooms in marinade in the refrigerator.