As the weather begins to cool, add a bit of the unexpected to your dinner table.
The season is typically marked by gatherings of friends and family. Whether you’re hosting overnight guests, drop-in visitors or an important seasonal meal, taking a fresh approach to the menu can make the get-together more special. Check out these sides and appetizers that will leave them asking for more.
Roasted Brussels Sprouts with Grapes and Balsamic Glaze
Prep time: 15 minutes | Cook time: 20 minutes | Servings: 4
- 1 pound Brussels sprouts, trimmed and halved lengthwise
- 2 tablespoons extra-virgin olive oil
- 1 cup red California grapes
- 2 tablespoons ready-to-use balsamic glaze
- pinch of salt
- freshly ground black pepper, to taste
Heat oven to 450°F. › On baking sheet, toss sprouts with olive oil and salt and pepper, to taste, until sprouts are well-coated. › Roast until deep golden brown, about 17-20 minutes, turning sprouts halfway through roasting. › Stir in grapes, and roast 3-5 minutes. › Transfer to bowl, drizzle with glaze or drizzle platter with glaze and pile sprouts on top.
Find more recipes at grapesfromcalifornia.com.
Tomato Soup with Homemade Olive Oil Croutons
Prep time: 10 minutes
- 4 tomatoes
- 3 grilled red bell peppers in oil
- 1 shallot
- 1/2 cup Bertolli Extra Virgin Olive Oil, plus additional for brushing on bread
- 3 tablespoons sherry vinegar
- 1 clove garlic
- 10 basil leaves
- salt, to taste
- pepper, to taste
- 4 slices crusty bread
Cut small cross in bottom of tomatoes, and submerge in boiling water 30 seconds. › Let tomatoes cool in ice water 30 seconds; then remove skins. › In blender, blend tomatoes, red bell peppers, shallot, extra-virgin olive oil, vinegar, garlic, basil, salt and pepper, to taste, until mixture is smooth. › Add mixture to large pot, and heat, stirring frequently. Cut bread slices, brush with olive oil and grill 2 minutes per side over medium-high heat until visible grill marks have formed.
Find more recipes at bertolli.com.
Mushroom Carpaccio and Creamed Spinach Au Gratin
Prep time: 15 minutes
Mushroom Carpaccio:
- 2 1/4 cups cremini mushrooms
- Bertolli Extra Virgin Olive Oil
- salt, to taste
Creamed spinach:
- 2 1/4 cups spinach
- 1/2 cup heavy cream
- Parmesan cheese
- salt & pepper
To make mushroom Carpaccio: Heat oven to 400°F. › Clean mushrooms, and cut into thin slivers. › Season with olive oil and salt. Set aside. › To make creamed spinach: Boil spinach 2 minutes, strain and place it into saucepan, over cream. › Cook 5 minutes. › In blender, purée mixture, and pour over mushroom Carpaccio. › Grate Parmesan cheese over entire dish; bake 5 minutes.
Carrots & Fresh Herbs With Champagne-Dijon Vinaigrette
Prep time: 10 minutes | Servings: 6
Champagne-Dijon vinaigrette:
- 2 tablespoons Champagne vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon clover honey
- 1/2 cup Carapelli Organic Olive Oil
- 1/2 teaspoon garlic, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon fresh parsley, finely chopped
- 1 teaspoon basil, finely chopped
- 1 pound carrots, peeled and finely shredded
- 2 tablespoons Italian parsley, chopped
- 2 tablespoons chives, thinly sliced, plus more cut into 3/4-inch pieces, for garnish
- 1/3 cup Champagne vinaigrette
- fine sea salt, to taste
- freshly ground black pepper, to taste
- chive sticks, for garnish
In medium mixing bowl, combine Champagne vinegar, Dijon and honey. › Whisk constantly until well combined. › While whisking, slowly drizzle in olive oil to emulsify. › Add garlic, salt, pepper, parsley and basil, and whisk to combine. In mixing bowl, toss carrots, parsley and chives; add dressing. › Season, to taste, with sea salt and freshly ground black pepper. › Garnish with chive sticks. › Notes: Vinaigrette can be stored in refrigerator up to five days. For zestier salad, add additional 2 tablespoons vinaigrette to carrots; serve with crusty bread.
Find more tips and recipes at carapelliusa.com.
