SIDES

You could go to the best restaurant on the planet and order the most delicious entree of all time, but if it arrives on your table sitting there all alone on the plate, you’re going feel at least a little ripped off aren’t you? Entrees may be the main event, but they need sides. Sides can also be standalone and served in all kinds of situations. They may be the unsung hero of the dining world, but they’re also its workhorses. You can work magic with sides and we want to help you.

Roasted Butternut Squash with Sage & Toasted Pumpkin Seed Pesto and Ricotta Salata

For the Roasted Butternut Squash: 1 medium butternut squash peeled, and cut in to 3″-4″ “sticks” no more than 1″ thick 2 Tablespoons of robust Olive Us UP Extra Virgin Olive Oil (such as Picual, Picholine, Coratina, etc.) 2 Tablespoons of Olive Us Gravenstein Apple White Balsamic (or Cranberry Pear White Balsamic or another fav!) 1 teaspoon sea…
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Olive Us Watermelon Salad

6 Cups seedless watermelon, cut into bite sized pieces 2 Tablespoons fresh mint, chopped 2-3 Tablespoons sweet onion, thinly sliced or chopped Sea salt & pepper, optional 4 oz feta cheese, crumbled Mint leaves for garnish, optional   Directions: Gently combine ingredients* together in bowl and dress. Add sea salt and pepper to taste if…
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