Sides and Salads — Vegetables RSS

Roasted to perfection! 🥕🍠 Enjoy this delightful medley of root veggies, all glistening and bursting with flavors from the Black Peppercorn EVOO with a hint of Apricot Balsamic 🍽️

Ingredients: 3 cups butternut squash peeled, seeded and diced into 1" pieces  1/3 cup Bella Nonnas Cranberry-Pear White Balsamic Vinegar 1 tablespoon Bella Nonnas Ultra Premium EVOO 3" sprig fresh rosemary, leaves stripped from stem and roughly chopped Sea salt & fresh cracked pepper to taste Cooking Instructions: Preheat the oven to 375. In a large bowl whisk the olive oil and balsamic together until thoroughly combined. Add the rosemary and squash and toss to coat. In a large roasting pan lined with parchment, arrange the squash in a single layer, drizzling with any remaining marinade. Sprinkle liberally with sea salt and fresh ground pepper. Roast the squash for 30-35 minutes, stirring a few times until golden brown and caramelized. Adjust seasoning and...

Ingredients: 1 large head cauliflower, cut in to florets 3 tablespoons unsalted butter 2 teaspoons Bella Nonnas White Truffle Oil 3 tablespoons all purpose flour 1 cup hot milk 1 cup hot half & half 1/2 teaspoon freshly ground black pepper 1 cup freshly grated Gruyere, divided 1/2 cup freshly grated Parmesan 1/4 cup fresh bread crumbs Kosher salt and fresh ground pepper to taste Cooking Instructions: Preheat the oven to 375 degrees F. Sprinkle the florets with salt and steam for 8 minutes until slightly tender but still firm. In a heavy sauce pan over medium heat melt the 2 tablespoons of butter. Gradually whisk the flour in to the melted butter until no dry spots remain. Pour the...

Ingredients: 1/3 cup Bella Nonnas Ultra Premium EVOO 1/4 cup Bella Nonnas Tarragon White Balsamic Vinegar 6 garlic cloves, chopped 1/2 teaspoon dried crushed red pepper 4 large heads of radicchio, each quartered through core end 1 cup Pecorino Romano cheese shavings Cooking Instructions: Whisk olive oil, vinegar, garlic, and crushed red pepper in large bowl. Add radicchio and toss to coat. Marinate 15 minutes. Prepare grill (medium heat). Drain marinade into small bowl. Place radicchio and romaine on grill; sprinkle with sea salt and fresh cracked pepper. Grill until edges are crisp and slightly charred, turning occasionally, about 6 minutes. Transfer to serving platter. Drizzle with reserved marinade and sprinkle with cheese shavings. Cooking Time : 6 min Servings : 6-8

Ingredients: 6 pounds Yukon Gold potatoes, unpeeled 1 stick (8oz.) unsalted butter 2 medium cloves garlic 1 cup half and half 1 tablespoon Bella Nonnas Italian White Truffle Oil 1 cup grated Asiago Cheese Sea salt & fresh cracked black pepper to taste Optional: Finely minced, fresh chopped flat leaf parsley for garnish Cooking Instructions: Dice potatoes, making sure all are relatively the same size. Place in a large saucepan add the salt, and cover with hot water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes are tender throughout when poked with a fork. Heat the half-and-half, butter and the garlic in a medium saucepan over medium heat until simmering....