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  • Balsamic-Roasted Brussels Sprouts

    Balsamic-Roasted Brussels Sprouts


    Ingredients
    1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core
    4 ounces pancetta, 1/4-inch-diced
    1/4 cup
    Vines & Branches House Blend Extra Virgin Olive Oil
    Kosher salt and freshly ground black pepper
    1 tablespoon
    Vines & Branches Traditional Balsamic Vinegar


    Directions

    Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they're roasted. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they're tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot.

    Adapted From www.foodnetwork.com


  • Creamy Warm Polenta with Broccoli Rabe, Mushrooms and Roasted Tomatoes

    Creamy Warm Polenta with Broccoli Rabe, Mushrooms and Roasted Tomatoes



    Ingredients:

    1 cup polenta ( I used the quick cook kind)

    2 cups of chicken broth, or vegetable

    2 cups water

    2 ½ tsp Vines & Braches Butter Extra Virgin Olive Oil

    1/2 cup grated Parmigiano Reggiano

    2 heaping tablespoons of fresh chopped parsley and basil

    1/2 cup of half and half

    drizzle of Vines & Branches California Mission Organic Olive Oil

    3 portobello mushrooms, gills removed and sliced

    1 bunch of broccoli rabe

    5 campari tomatoes or several cherry tomatoes

    2 shallots

    4 minced garlic

    splash of white wine

    2 poached eggs (optional)


    Directions:

    Prepare Vegetables: Roast tomatoes on baking sheet with foil drizzled with olive oil at 400 until they slightly burst.

    Boil broccoli rabe for 5 minutes then place in ice bath, drain, then saute with 2 cloves of shaved garlic, olive oil and a pinch of crushed red pepper.

    Saute 2 chopped garlic and 2 chopped shallots in olive oil, add sliced mushrooms and a splash of white wine, cook until moisture evaporates.

    For the Polenta: Boil water and broth along with the butter olive oil, whisk in polenta cook until bubbly and creamy.

    Stir in grated Parmigiano, herbs and the half and half, drizzling a little more olive oil.

    Spread polenta on a platter or board, arrange veggies on top, garnish with more Parmigiano

    Lay poached eggs on top.

  • Grilled Corn with Basil Butter

    Grilled Corn with Basil Butter

    Grilled Corn with Basil Butter

    Ingredients:

    Grilled Corn

    8 ears of corn, shucked

    Vines & Branches Castile - "Spanish Blend" Arbequina, Picual & Hojiblanca
    Vines & Branches French Sea Salt

    Basil Butter

    2 sticks unsalted butter at room temperature

    1 cup basil, loosely packed

    1 tablespoon Vines & Branches French Sea Salt

    Directions:

    Preheat grill to medium hot.

    Roll corn in a little olive oil and sprinkle with salt. When grill is hot, add corn and close the lid. Rotate the corn a few times, until some of the kernels are blistered and the rest a bright and shiny yellow. This shouldn't take longer than 8 minutes. Be careful not to overcook, or the corn will be dry.

    Meanwhile, add the butter, basil, and salt to a food processer and let it rip. You may need to scrape down the sides once or twice. When the basil is finely chopped and the butter has a light green tint, it's done.

    When the corn comes off the grill, slather it with the basil butter. Sprinkle with a little more salt if desired. Eat immediately.

    Note: basil butter can be made ahead and extra basil butter will keep for about a week or two in the fridge. You can roll it into a log with plastic wrap and slice it off as you need it. It's AMAZING on toast



    Recipe Courtesy of: http://food52.com/recipes/21960-grilled-corn-with-basil-butter



  • Mashed Cauliflower

    Mashed Cauliflower

    Mashed Cauliflower

    Ingredients:

    1. 1 medium head cauliflower, trimmed and cut into small florets (about 6 to 7 cups)
    2. 1 tablespoon Vines & Branches Butter Olive Oil
    3. Fine sea salt and ground black pepper, to taste

    Directions

    Bring a large pot of salted water to a boil. Add cauliflower and cook until very tender, about 10 minutes. Reserve 1/4 cup of the cooking liquid and then drain well and transfer cauliflower to a food processor. Add oil and reserved water, 1 tablespoon at a time, and purée until smooth. (Or, mash cauliflower with a potato masher). Season with salt and pepper and serve.

  • Parmesan Roasted Vegetables

    Parmesan Roasted Vegetables


    INGREDIENTS:

    Nonstick cooking spray
    1 tablespoon Vines & Branches Ultra Hojiblanca Olive Oil, plus more for drizzling
    1 large yellow onion, small diced
    2 garlic cloves, minced
    1 medium zucchini, thinly sliced*
    1 medium yellow squash, thinly sliced*
    1 medium baking potato, thinly sliced*
    2 medium Roma tomatoes, thinly sliced*
    Heaping 1/4 teaspoon Italian seasoning*
    Salt and freshly cracked pepper, to taste
    1/4 cup shredded mozzarella cheese
    2 Tablespoons freshly grated Parmesan

    *Slice vegetables 1/8” thick.*

    DIRECTIONS:

    Preheat oven to 400 degrees F. Lightly coat a round pie pan with nonstick cooking spray. Set aside.

    In a medium pan, heat olive oil. Once hot, add chopped onion and garlic, cooking until soft and fragrant, 5-7 minutes. Spread the onion and garlic mixture on the bottom of pan. Evenly arrange the sliced vegetables on top, alternating as you go. Once you get all the way around, continue layering to fill the middle until no open space remains.

    Drizzle all over with 1 Tablespoon olive oil and sprinkle with Italian seasoning, salt and pepper. Cover with aluminum foil and bake covered for 30 minutes.

    Remove aluminum foil and sprinkle with mozzarella and Parmesan. Return to oven and bake uncovered for an additional 15 minutes, or until cheese is golden brown.

  • Roasted Cauliflower With Pine Nuts & Wild Mushroom & Sage Olive Oil

    Roasted Cauliflower With Pine Nuts & Wild Mushroom & Sage Olive Oil



    Ingredients:

    1 large head cauliflower, cleaned and cut into florets (5-6 cups florets)
    1/4 cup pine nuts
    3 tablespoons
    Vines & Branches Wild Mushroom & Sage Olive Oil
    3 tablespoons honey, warmed slightly
    2 cloves garlic, minced
    1/2 teaspoon
    Vines & Branches Italian Fine Sea Salt

    Directions:

    Preheat the oven to 400º F. Line a baking sheet with parchment paper.

    Place the cauliflower florets, sage leaves, and the pine nuts in a large bowl. Set aside.

    In a small container, whisk together the olive oil and the honey. Stir in the minced garlic and the salt. Pour the mixed dressing over the cauliflower and pine nuts, toss evenly.

    Spread the mixture evenly onto the parchment-lined baking sheet in a single layer.

    Bake for 30-35 minutes, stirring once about halfway through.

    Serve immediately.