Nutrition for the Body...Flavor for the Soul


Side Dish & Vegetables:


Artichoke Pesto Pasta
1 pint cherry tomatoes- halved
1 cup Kalamata Olives chopped
1 jar Artichoke Lemon Pesto or Basil Pesto
2 Tbsp. Tuscan Herb Olive Oil
1 package pasta such as Fettuccine or Penne Rigate
Pasta water, stock or heavy cream- for thinning sauce
Bring large pot of water to boil. Add salt and pasta once boiling cook to package directions.
Once Cooked to Al Dente drain and toss with sauce. Do not rinse pasta.
In large Skillet heat Olive oil. Add tomatoes and olives. Cook for two minutes add artichoke pesto. Stirring to combine. Thin out sauce with pasta water, chicken stock or heavy cream.
Toss in pasta and toss to combine.

Serve as is or topped with chicken, white fish or Shrimp marinated in the “Olive Garden” dressing:
1 tsp crushed garlic
1 Tbsp. of Heavenly’s Italian Blend Bread Dipping Blend
¼ cup Lemon Balsamic
½ cup Tuscan Herb Olive Oil


ASPARAGUS AND TOMATOES with EVOO & BALSAMIC

1 lb. asparagus, trimmed

2 tsp. Heavenly EVOO (mild intensity)

1 1/2 c. halved grape tomatoes

2 T. Heavenly 18 Year Traditional Balsamic Vinegar

1/4 tsp. salt

1/2 tsp. fresh ground black pepper

Cook asparagus in boiling water two minutes or until crisp tender. Drain. Heat the Heavenly EVOO in a large skillet over medium-high heat. Add tomatoes and garlic; cook 5 minutes. Stir in Heavenly 18 Year Traditional Balsamic Vinegar and cook an additional three minutes. Stir in salt. Arrange asparagus on a platter; top with tomato mixture. Sprinkle with fresh ground black pepper.


ASPARAGUS WITH VANILLA BALSAMIC

1 lb. asparagus, ends trimmed

1 T. Heavenly Vanilla or Heavenly Traditional 18 Year Balsamic Vinegar

1 T. Heavenly  Hojiblanca or Arbequina EVOO

2 tsp. vanilla bean paste

Pinch of salt

Bring a large pot of salted water to boil. Also prepare an ice bath. Submerge the asparagus stalks in the water and boil just until tender, about 90 seconds. Remove the stalks from the boiling water and plunge into the ice bath. Drain once cooled. (Blanching and shocking the asparagus cooks it to the desired level and allows the asparagus to retain its bright green color. If serving warm immediately, you can skip this step (although it’s also fine to reheat the asparagus quickly in the microwave.) In a small bowl, whisk together the Heavenly Balsamic Vinegar, Heavenly Hojibanca EVOO, vanilla bean paste and salt. Drizzle the mixture over the hot or cold asparagus. Serves 4 to 6.


BALSAMIC AND OLIVE OIL ROASTED BRUSSELS SPROUTS

2 T. Heavenly Sicilian Lemon Balsamic Vinegar

1 dash pepper

1 dash salt

1 T. Heavenly Persian Lime EVOO

1 lb. Brussels sprouts

1 clove garlic

Preheat oven to 375 degrees.

Spray a baking dish with nonstick cooking spray. After trimming the Brussels sprouts, cut each sprout into half. Place sprouts in baking dish and toss with garlic, Heavenly Persian Lime EVOO, and 1 T. Heavenly Sicilian Balsamic Vinegar. Roast at 375 degrees for 10 minutes, stir and then roast for ten more minutes. Remove sprouts from the oven, put into a serving bowl and toss with the remaining tablespoon of Heavenly Sicilian Lemon Balsamic Vinegar. Sprinkle with salt and pepper to taste, and serve.


BLACK TRUFFLE ROASTED POTATOES

4-6 large Yukon gold potatoes

2 T. Heavenly Black Truffle Oil

2 T. Heavenly 18 Year Traditional Balsamic Vinegar

2 T. fresh snipped chive

2 tsp. sea salt

1 tsp. fresh ground pepper

Preheat oven to 400 degrees.

Wash and quarter the potatoes and place on a parchment lined baking sheet. Begin a thin drizzle of Heavenly Black Truffle Oil and then the Heavenly 18 Year Balsamic Vinegar over the potatoes and season with sea salt and pepper. Put in oven on center shelf and bake for 45 minutes. Remove from oven, sprinkle with fresh chives and serve.


“Heavenly” Skillet Roasted Brussels Sprouts
Prep time:  10 mins - Cook time:  20 mins -Total time:  30 mins
Serves: 6-8
 These are like eating candy they are so good!!!!
Ingredients
•2 pounds Brussels sprouts
•¼ c Heavenly Garlic olive oil
•1 tsp Heavenly Hickory Smoked sea salt, or more to taste
•1 red onion
•¼ c Heavenly Fig Balsamic
Instructions
1. Thinly slice red onion
2. Pour enough garlic olive oil to almost cover the bottom of the skillet
3. Heat oil until it shimmers, then add onion and cook to caramelize. 
4. While onion is cooking rinse and trim Brussels sprouts. Cut off the bottom end and halve sprouts.
5. Keeping the oil hot, add Brussel sprouts in the skillet adding more oil and sprinkle with salt. 

6. Allow sprouts to cook while occasionally stirring or shaking the pan for 10 minutes, or until a nice caramelized sear has developed on the sprouts. Adjust heat as necessary and stir occasionally so sprouts cook without burning.
7. When Brussel sprouts and onion are all caramelized, keeping the skillet hot, pour the fig balsamic over the top.  It will steam-up at first, then keep stirring it until all sprouts are covered.  Simmer for about 3 minutes.  Then take off the burner and let stand for a couple of minutes.  Serve warm! 


CANDIED BUTTERNUT SQUASH

3 medium butternut squash (about 4-1/2 pounds total)

1/3 c. packed brown sugar

3 T. Heavenly Cinnamon Pear Balsamic Vinegar

2 tablespoons butter or margarine, softened

1 tsp. finely shredded orange peel Brown sugar (optional)

Ground cloves (optional)

Orange peel curls (optional)

Scrub squash; halve lengthwise and remove seeds. Place halves, cut side up, in a large roasting pan. In a mixing bowl combine brown sugar, Heavenly Cinnamon Pear Balsamic Vinegar, margarine or butter, orange peel. Spoon the mixture into squash halves. Bake squash, covered, in a 350 degree oven for 40 minutes. Stir in the brown sugar mixture; uncover and bake 15 minutes more or until squash is tender. Sprinkle with additional brown sugar and garnish with orange peel curls, if desired. Makes 6 side-dish servings.


Cinnamon-Pear Balsamic Roasted Sweet Potatoes   
Ingredients:
4 medium sweet potatoes, peeled and each cut lengthwise into 8 wedges
1/3 cup Heavenly Cinnamon-Pear Balsamic
2 tablespoons Heavenly All Natural Organic Butter (or Blood Orange) Extra Virgin Olive Oil
3/4 teaspoon kosher salt or sea salt
(Espresso Balsamic and Chipotle EVOO can be substituted for this recipe)
Directions
Heat oven to 400.
Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan.
Thoroughly shake or whisk together the Cinnamon-Pear Balsamic and Butter Extra Virgin Olive Oil. In a large bowl, toss to liberally coat the sweet potato wedges with the emulsified balsamic-olive oil mixture.
Arrange the potato wedges on the parchment paper lined pan in a single layer, without over-crowding. Sprinkle with sea salt and roast for 25 minutes until tender and the balsamic glaze has caramelized.


Chipotle pineapple QUINOA with dried fruit
1 ½   cup dry quinoa
1 red pepper, roasted and diced
1/3 cup Sliced almonds, toasted
¼ cup Green onion
1/3 cup finely chopped celery
1 cup Golden raisins, dried cranberries, or other dried fruit- chopped
2 cloves garlic, minced very fine
2 TBSP Heavenly Chipotle EVOO
1 TBSP Heavenly Pineapple balsamic
1 TBSP Heavenly Blackberry Ginger balsamic
¼ tsp salt
Fresh parsley chopped fine
Prepare quinoa per package instructions. Add all other ingredients, mix and refrigerate 1 hr or up to 2 days before serving.

Corn on the Cob

Helpful method, you can throw ears of corn on the cob, still in the husk, directly on the grill without any preparation at all.  It only takes about 15 minutes and you have the best corn ever! Turn until husks are blackened all around.  Let it cool a bit and all of the silks come right off.  Then cover with Heavenly’s Butter EVOO for a nutritious way to eat a summer favorite.


CREAM OF ROASTED PEPPER & TOMATO SOUP

2 - 28 oz. cans tomato puree

1/2 c. white wine

2 c. chicken or vegetable stock

2 large red bell peppers, roasted, seeded, peeled and chopped, or one jar of roasted red peppers, drained & chopped

3 T. Heavenly Tuscan Herb EVOO

1 medium yellow onion, finely diced

4 large cloves garlic, minced

1 bunch fresh basil leaves washed, dried, & torn, reserving

6 small sprigs for garnish

1 tsp. dried oregano

1/2 c. grated Romano Cheese

1 c. heavy cream

Sea salt and fresh ground pepper to taste

In a medium (5+ quart) heavy stock pot, heat 1 T. of Heavenly Tuscan Herb EVOO over medium-high heat. Add the onion and sauté until translucent, about three minutes. Add the garlic and sauté for another minute. Add the white wine and reduce by half. Add the chicken stock, roasted peppers, tomato puree, basil leaves and oregano to the pot. Lower the heat to medium and simmer for 20 minutes. Remove the pot from heat. Using an immersion blender, puree the hot soup until it is smooth and creamy in consistency. Add the heavy cream, Romano Cheese and stir to combine. Adjust seasoning with salt and pepper to taste. Serve individual bowls of soup drizzled with approximately one teaspoon of Heavenly Tuscan Herb EVOO and a sprig of basil. Serve immediately. Serves 4-6


FRESH TOMATO with FRESH MOZZARELLA

This recipe can easily be multiplied.

2 - 3 thick slices of perfectly ripe tomato

(For easy slicing, use a serrated knife)

Per tomato slice, 1 thin slice fresh mozzarella

Sprinkle with salt

Drizzle with Heavenly 18 Year Traditional Balsamic Vinegar

Few strips of fresh basil

Arrange the tomato slices on a small plate, top each one with mozzarella. Sprinkle a tiny bit of salt on the mozzarella, then drizzle with Heavenly 18 Year Traditional Balsamic Vinegar and the basil.


Easy Foil Pouch Grilled Garlic/Rosemary Potatoes
2 baking potatoes with skin on, scrubbed clean
2 tablespoons of Heavenly Garlic extra-virgin olive oil – or Heavenly’s Butter flavored EVOO
Coarse sea salt and freshly ground pepper
½ teaspoon of Heavenly’s Rosemary Garlic Bread Dipping Blend

Directions
Slice potatoes into 1/2 -inch discs. Toss the potatoes, garlic oil, and Rosemary blend in a bowl, season with salt and pepper.
Fold foil around potatoes and crimp edges to form a packet. Grill directly over heat source, flipping packet every 5 minutes or so, until potatoes are tender, 20 to 25 minutes.
Transfer potatoes to a serving bowl. Season to taste with more oil, or salt and pepper if necessary.
Serves 2-4 as a side.

GLAZED CARROTS

10 carrots, peeled, quartered lengthwise

1/4 c. Heavenly Vanilla Balsamic Vinegar

3 T. brown sugar

1 T. butter

1 T. finely chopped parsley

Cook carrots in boiling water in a large saucepan on medium heat 4 to 6 minutes or until crisp-tender. Meanwhile, cook Heavenly Vanilla Balsamic Vinegar, brown sugar and butter in a small saucepan on low heat 3 to 5 minutes, or until thickened, stirring occasionally. Drain carrots and return to saucepan. Add sauce, stir. Cook 2 to 3 minutes or until carrots are heated through and evenly coated with sauce. Sprinkle with parsley. Serves 6


Grilled Potatoes
Ingredients:    
6 red potatoes
2 Tablespoons of Heavenly Wild Mushroom & sage Olive Oil (or Tuscan Herb Olive Oil)
½ Teaspoon Heavenly Sea Salt (pink, black, or red) 
2 Teaspoon Garlic Rosemary Bread Dipping Blend
Optional - Sprinkle with Pepper
Wash potatoes and cut into cubes. Leave skin on them.  Mix oil, salt, bread dipping blend in a bowl.  Add  potatoes into the oil mixture.   Take foil and make a square bowl-like container.  Pour potatoes in the foil and put them over the grill.  Cook till tender about 15 minutes – if grill is very hot check sooner to see if they are tender.  Yummy!  


Roasted Green Beans
1 lb fresh green beans ends picked
3 Tbl Cilantro Roasted Onion EVOO
2 Tbl Sicilian Lemon Balsamic
Salt and pepper to taste
Preheat oven to 350
Steam green beans till done.  Add Olive oil and Lemon Balsamic, season with salt and pepper. Enjoy!


GRILLED VEGETABLES

Yellow squash, Zucchini, Red onions, Red bell peppers, Mushrooms

Heavenly Basil EVOO

Heavenly Parmesan Garlic Bread Dipping Blend

Slice all vegetables in pieces large enough to not fall through the grill. Drizzle liberally with Heavenly Basil EVOO, season with Heavenly Parmesan Garlic Bread Dipping Blend. Place on hot grill and cook 2-3 minutes each side, serve immediately. Alternately, sauté vegetables in a large skillet or oven roast at 425 degrees until well caramelized. Serve immediately.


HEAVENLY BAKED BEANS

1-12oz. can Allen's brand baked beans, (pork and beans can be substituted if necessary)

2 T. diced red onion

1 tsp. black pepper

¼ c. dark brown sugar

1 tsp. liquid smoke

1/3 c. chopped brisket (optional)

1 T. honey

2 T. Heavenly Harissa EVOO

1 T. Heavenly Maple Balsamic Vinegar

Mix all ingredients gently so as not to smash beans, cook in 325 degree oven in a small cast iron skillet or other crock type baking dish for 1 hour, until top of beans are well caramelized. You may have to increase oven temperature to accomplish this. Meat is not necessary, but SO compliments the overall recipe. Tip from Chef Mike Silber: save your brisket scraps when slicing brisket, and freeze portions in Ziploc bags to be used whenever making beans.


HEAVENLY SWEET POTATOES

2-3 whole sweet potatoes, peeled and cut into 1” chunks

1/3 cup Heavenly Blood Orange EVOO

¼ c. Heavenly Cinnamon Pear Balsamic Vinegar

Toss all ingredients to coat, bake at 350 degrees until potatoes are soft. Note: canned yams work just as well, and only need to cook until hot. Optional: Drizzle with more balsamic before serving. You may also substitute the Heavenly Butter EVOO in place of the Heavenly Blood Orange EVOO.


Kale Chips – SO easy!

Pull Kale leaves off of stems and put in a bowl.  Drizzle your favorite Heavenly EVOO (Tuscan Herb, Chipotle, Arbequina, are a few Heavenly suggestions) on top of Kale and stir/toss.  Sprinkle sea salt on top, stir/toss again.  Individually lay leaves on cookie sheet.  Cook for 10 minutes in oven at 350 degrees.  Let cool.  Easy and nutritious treat for snacks.  


LEMON PASTA

2 tsp. fresh lemon zest

1/4 c. lemon juice

1/3 c. Heavenly Lemon EVOO

2 large garlic cloves, minced

1/2 c. Kalamata olive, sliced (optional)

1 pint cherry tomatoes, halved

3 T. fresh basil, julienned

Salt & freshly ground black pepper (to taste)

1 lb. lemon pepper fettuccini

1/4 c. grated parmesan cheese (optional)

Combine the lemon zest, lemon juice, Heavenly Lemon EVOO, garlic cloves, Kalamata olives and cherry tomatoes. Cook pasta and reserve 1/4 cup (60mL) pasta water. Drain and toss pasta with olive oil mixture and reserved pasta water. Toss with basil and Parmesan cheese, season with salt and pepper. Garnish with extra Parmesan cheese if desired.


MEXICAN VEGETABLE MEDLEY

Makes 8 (½ cup) servings

1 medium onion, sliced

3 T. Heavenly Cilantro and Roasted Onion EVOO

2 c. sliced zucchini cut ½ inch slices

1 T. minced garlic

1 tsp. salt

1 tsp. pepper

 2 c. chopped tomatoes or 1 (14.5 ounce) can diced tomatoes

1 c. fresh or frozen corn kernels

¼ tsp. crushed red peppers

½ c. pitted ripe olives, quartered, if desired

In a large skillet over medium-high heat cook onion with crushed red peppers 2 to 3 minutes or until onions are slightly softened stirring occasionally. Add zucchini and garlic; cook and stir 2 minutes. Sprinkle with salt & pepper. Reduce heat to medium. Add tomatoes and corn; cook 3 to 5 minutes or until tomatoes release their juices and zucchini is tender. Stir in olives.


NEW POTATOES WITH TUSCAN HERB EVOO

3-4 red "b” potatoes per person ("b” potatoes are the small red ones)

1 ½TBSP Tuscan Herb olive oil

Garlic Rosemary Bread Dipping Blend

Kosher salt to taste

Preheat oven to 375, cut potatoes in half, drizzle with Tuscan herb olive oil, sprinkle rosemary blend and kosher salt, and roast 30-45 minutes, until potatoes brown and soften.


OLIVE OIL MASHED POTATOES

4lbsYukon Gold Potatoes

2tablespoons plus1 teaspoon salt

2/3 cup Heavenly Olive Oils Wild Mushroom & Sage EVOO (Butter or Garlic olive oil would be delicious also.  Or if you prefer natural flavor use a nonflavored EVOO).

1/2 teaspoon black pepper Quarter potatoes.

Put potatoes and 2 tablespoons salt in a large pot and cover with cold water by 1 inch. Bring to a boil, covered with lid, then reduce heat and simmer, partially covered, until potatoes are very tender. Reserve 1 cup cooking water, then drain potatoes in a colander and return to pot. Add oil, pepper, remaining 1 teaspoon salt, and 1/2 cup cooking water and mash with a potato masher or fork. Add more cooking water for a looser consistency. Makes8 servings


POTATO TORTE

Serves 6 to 8 350°F

3 tablespoons Heavenly Chipotle Extra Virgin Olive Oil

8 ounces chopped onion

20 ounce package refrigerated Diced Potatoes with Onion

3 tablespoons butter

8 large eggs, lightly beaten

2 tablespoons snipped fresh chives

1 tablespoon snipped fresh cilantro

4 ounces white Cheddar Cheese, shredded

1/2 cup medium salsa, warmed

1. Heat Heavenly Chipotle Extra Virgin Olive Oil in large skillet on medium-high heat until oil faintly smokes. Add onions and cook stirring 2-3 minutes, until onions are soft but not brown.

2. Add potatoes; cook 8-10 minutes, turning occasionally to brown on all sides. Add butter.

3. When butter begins to melt, stir in eggs. Spray a 10 inch oven proof torte pan with EVOO; spread potato and egg in pan; cook 10 minutes at 350°F.

4. Sprinkle with chives, cilantro and shredded Cheddar Cheese and bake an additional 7 minutes. 5. Cut into wedges and serve with warmed salsa.


RASPBERRY BALSAMIC MUSHROOMS

1 cup white mushroom, sliced

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/8 teaspoon nutmeg

1/8 teaspoon cinnamon

1/8 teaspoon chipotle chili powder

1 teaspoon Heavenly Raspberry Balsamic Vinegar

Toss first six ingredients into a roasting pan. Spray with EVOO and toss again. Roast at 450 degrees for 15 minutes. Remove from oven and drizzle with Heavenly Raspberry Balsamic Vinegar. Adjust seasoning. Serve immediately or cool and use to top a salad.


Stir Fried Vegetables
1 cup sugar snap peas
½ cup thinly sliced carrots
2 cups sliced mushrooms
1/2 red onion, chopped
1 red bell pepper, sliced or chopped
1 yellow squash or zucchini squash
Optional: bean sprouts, shredded red cabbage, sliced jalapeno( fresh, not jar)
½ cup Heavenly Blood Orange EVOO
¼ cup Heavenly Roasted Sesame oil
1/3 cup Heavenly Honey Ginger balsamic

Mix oils, heat skillet, and add oils and carrots. Sauté carrots 2 minutes over medium heat. Increase heat to med-hi, and add remaining vegetables. Cook until onions are just tender, add honey ginger balsamic and serve immediately.  (if using the fresh jalapenos or bean sprouts, add them when other vegetables are almost done, make sure cooking area is well ventilated for jalapenos)


SWEET POTATO OVEN FRIES

375º for 20 minutes

1 large sweet potato, cut into thin (1/4 inch) slices or wedges.

2 tablespoons Blood Orange Olive Oil

½ teaspoon kosher salt

Freshly grated nutmeg (approximately 1/8 teaspoon)

Preheat oven and line a baking sheet with foil. Place sweet potato slices into a large bowl. Drizzle Heavenly Blood Orange Olive Oil over the potatoes. Sprinkle salt, and grate nutmeg over the top of potatoes. Toss to coat potato slices well. Distribute potato slices into a single layer on the foil lined baking sheet. (I like to use the leftover oil in the mixing bowl and brush the foil with it as I am arranging the slices.) Bake for 12 minutes. Remove tray from oven, flip slices over and continue baking for another 8 minutes or until potatoes begin to brown. Heavenly! Serves 2 – 3


TOMATO & MOZZARELLA SKEWERS

Makes 26 appetizers

1 pint grape tomatoes (cut in half)

⅛ cup Heavenly (Mild Variety) Extra Virgin Olive Oil

4 ounces fresh mozzarella 

Drizzle to taste Heavenly Traditional 18 Year Aged Balsamic Vinegar

Fresh basil leaves

1. In a small bowl whisk together vinegar & oil, set aside.

2. On toothpicks or small skewers alternate tomato, basil and mozzarella.

3. Place skewers in a shallow serving dish and pour oil mixture over top, let marinade about 15 to 20 minutes.


TUSCAN HERB ROASTED VEGETABLES

2 New Potatoes

2 Sweet Potatoes

1 Sweet Onion

2 Carrots

1 Red or Green bell pepper

1 Clove of chopped garlic

Sea salt Pepper

Heavenly Olive Oils’ Tuscan Herb extra virgin olive oil

Directions: Cut vegetables into pieces and place in shallow baking dish. Drizzle with extra virgin olive oil; add garlic, sea salt, and fresh pepper. Mix to coat vegetables. Roast for about 1 hour at 350 degrees, stirring occasionally. You can add any vegetables you like just remember to roast the root vegetables for about 30 minutes before adding the fast cooking vegetables.


FABULOUS VEGETABLE SIDE DISH WITH LIMITLESS VARIATIONS

1 zucchini, sliced in coins at least

¼ " thick 1 yellow squash, sliced same as zucchini

1 medium red onion cut into large chunks (bigger is better on the chunks)

1 pkg whole mushrooms cut in half

2 red bell peppers, cored and de-seeded, cut in half, then cut the half in thirds

1 green bell pepper, cut same as red pepper

1 carrot, sliced into thin coins (about as thick as a poker chip or slightly thinner)

2 tbsp. dried whole oregano leaf

2 tbsp. dried basil

1 tbsp. coarse black pepper

1 tbsp. kosher salt (optional)

1/3 cup Tuscan Herb olive oil

Preheat oven to 425, toss all ingredients in bowl to coat with oil and seasoning, and then roast on cookie sheet until pepper starts to caramelize at the edges. (About 15 minutes)


Vegetable Medley
Heavenly Ingredients:  Cilantro/Roasted Onion EVOO, Serrano Honey Vinegar, Himalayan Pink Sea Salt, Mixed Peppercorns

Pour EVOO over the bottom of the pan with enough to cover it and have a little extra.  Once the oil is warm, pour vegetables into the pan.  Put lid on the pan and simmer while stirring every couple of minutes.  You may need to add some oil if the pan gets dry.  Mix 3 Tablespoons of Serrano Honey Vinegar with 1 Tablespoon of Cilantro/Roasted Onion EVOO, in a purse size bottle (shake to blend) or whisk in small bowl.  Pour this mixture over vegetables when they are slightly tender.  Sprinkle with salt and pepper, simmer and stir until vegetables are done.  


 WILD MUSHROOM & SAGE CORNBREAD STUFFING

For an absolutely foolproof, easy recipe, just start with a box of Uncle Ben's cornbread stuffing mix. Follow the oven version of directions, but instead of butter, add that amount of Heavenly's Wild Mushroom & Sage olive oil, plus 4 extra tablespoons. When finished, drizzle with more mushroom sage oil- to taste. Voila!