Coeur D'Olives » Side dish

Roasted garlic asparagus

Les Cooper — Wed, 27 Jan 2010 05:57:28 +0000

Ingredients:
Coarse sea salt (French or Hawaiian is better.)
1 lb fresh asparagus
Coeur d’Olives Extra-Virgin Garlic Infused Olive Oil

Snap the tough ends off of the asparagus. Place flat in a roast pan. Pre-heat oven to 350 degrees. Pour the garlic oil over the asparagus and slide back and forth in the pan to ensure complete coverage. Sprinkle with sea salt and bake in oven for 10 minutes. Remove and serve immediately.

Glazed carrots with Pecan Rub

Les Cooper — Wed, 13 Jan 2010 23:53:54 +0000

You’ve heard of candy corn? Well, this is candy carrots, only a lot healthier. Your kids will love this.

Ingredients:
Bunch of carrots, peeled and sliced in 1/4 inch slices.
Water
1/3 cup maple syrup
4 T butter
Coeur d’Olives Pecan Spice Rub (Coeur d’Olives Apple Rub works well too.)

Place carrots in a large saute pan and cover with an inch of water. Cover and let simmer until carrots are tender. Drain off excess liquid and return to pan. Add butter and maple syrup and stirring constantly until butter melts and carrots are well coated. Sprinkle to taste with the spice rub.

Lemony brussels sprouts with fried capers

Les Cooper — Wed, 13 Jan 2010 22:27:43 +0000

A unique side dish and a wonderful accompaniment to a mild fish entree like halibut or tilapia.

Ingredients:
2 lbs brussels sprouts
1/2 cup capers, drained
1/3 cup Coeur d’Olives Lemon-Infused Extra Virgin Olive Oil
3/4 tsp. red chili flakes

Steam brussels sprouts until they are tender and bright green. Slice in half and set aside. Heat oil in a large frying pan over medium high heat. Add capers and chili flakes and stir continuously until the capers start to open and are brown and crisp. Add the brussels sprouts to coat in the oil and caper mixture. Transfer to serving dish.

Garlic Mashed Potatoes

Les Cooper — Mon, 21 Dec 2009 22:39:12 +0000

This is a flavorful variation on a traditional favorite that is sure to become a staple from now on.
Ingredients:
2 lbs baking potatoes, peeled and cut into 1-inch chunks
1 T butter
1/2 cup heavy cream or milk
1/2 cup Coeur d’Olives Garlic Infused Oil
chopped chives for garnish

Boil potatoes in a large pot of salted water until fork tender. Drain and put back in the pot. Add cream, butter, garlic oil and mash until smooth and creamy. Season with salt and pepper. Transfer to a serving dish and top with chopped chives. Serve with mushroom gravy. Yum.