Nutrition for the Body...Flavor for the Soul
Heavenly Olive Oils
BALSAMIC AND OLIVE OIL ROASTED BRUSSELS SPROUTS
2 T. Heavenly Fig Balsamic Vinegar
1 dash pepper
1 dash salt
1 T. Heavenly Tuscan Herb olive oil
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, Tuscan Herb oil, and 1 T. Fig balsamic. 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 balsamic. 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 Black Truffle oil and then the Traditional 18 Year balsamic 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.
BRUSSEL SPROUTS - SKILLET ROASTED
Prep time: 10 mins - Cook time: 20 mins -Total time: 30 mins
These are like eating candy they are so good!!!!
•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
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)
3 T. Heavenly Cinnamon Pear balsamic vinegar
2 tablespoons Heavenly Butter olive oil
1 tsp. finely shredded orange peel
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. Garnish with orange peel curls, if desired. Makes 6 side-dish servings.
CINNAMON PEAR ROASTED SWEET POTATOES
4 medium sweet potatoes, peeled and each cut lengthwise into 8 wedges
1/3 cup Heavenly Cinnamon Pear balsamic
2 tablespoons Heavenly Butter (or Blood Orange) olive oil
3/4 teaspoon kosher salt or sea salt
(Espresso Balsamic and Chipotle olive oil can be substituted for this recipe)
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 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.
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 Butter oil 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 olive oil
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 Tuscan Herb oil 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 Tuscan Herb oil 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 Traditional balsamic and the basil.
EASY FOIL POUCH GRILLED ROSEMARY POTATOES
2 baking potatoes with skin on, scrubbed clean
2 tablespoons of Heavenly Garlic olive oil – or Heavenly Butter olive oil
Coarse sea salt and freshly ground pepper
½ teaspoon of Heavenly'S Rosemary Garlic Bread Dipping Blend
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
6 red potatoes
2 Tablespoons of Heavenly Wild Mushroom & Sage olive oil (or Tuscan Herb olive oil)
½ Teaspoon Sea Salt (pink, black, or red)
2 Teaspoon Heavenly's 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 olive oil
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!
Yellow squash, Zucchini, Red onions, Red bell peppers, Mushrooms
Heavenly Basil olive oil
Heavenly Parmesan Garlic Bread Dipping Blend
Slice all vegetables in pieces large enough to not fall through the grill. Drizzle liberally with Basil oil, season with Heavenly's 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. Heavenly Maple balsamic
1/4 c. Heavenly Wood Smoked olive oil
1/3 c. chopped brisket (optional)
1 T. honey
2 T. Heavenly Harissa olive oil
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.
Pull Kale leaves off of stems and put in a bowl. Drizzle your favorite Heavenly olive oil (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.
2 tsp. fresh lemon zest
1/4 c. lemon juice
1/3 c. Heavenly Lemon olive oil
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 oil, 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 & Roasted Onion olive oil
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.
OLIVE OIL MASHED POTATOES
4lbs Yukon Gold Potatoes
2tablespoons plus1 teaspoon salt
2/3 cup Heavenly Olive Oils Wild Mushroom & Sage olive oil
(Butter or Garlic olive oil would be delicious also. Or if you prefer natural flavor use a Heavenly unflavored oil).
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. Makes 8 servings.
Preheat oven to 350 degrees
3 tablespoons Heavenly Chipotle 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 Chipotle 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 oil; 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 balsamic and toss again. Roast at 450 degrees for 15 minutes.
Remove from oven and drizzle with Raspberry balsamic. 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 olive oil
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 Arbequina 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
1 Red or Green bell pepper
1 Clove of chopped garlic
Sea salt Pepper
Heavenly Tuscan Herb 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)
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 Wild Mushroom & Sage olive oil, plus 4 extra tablespoons. When finished, drizzle with more mushroom sage oil- to taste. Voila!