Our Recipes — Side Dishes

serves 4 Ingredients1 1/2 pounds green beans (cut in half)1 large tomato (skinned and chopped)4 tablespoons Santa Fe Olive Oil & Balsamic Company’s olive oil1/2 teaspoon salt1/4 teaspoon freshly ground pepperpinch of hing PreparationHeat oil in nonstick skillet. Add hing. Stir in tomato, then add beans. Add enough water to barely cover beans. Add salt and pepper, and bring to a boil. Cover and lower heat. Simmer for 15 minutes or until beans are tender. Remove cover and increase heat to thicken the liquid (about 3 minutes). Serve warm or cool.

makes 4 servings Ingredients1 teaspoon mustard seeds2 large vine-ripened tomatoes2 tablespoons plain nonfat yogurt or mayonnaisesaltfreshly ground pepper1/2 tablespoon Santa Fe Olive Oil & Balsamic Company’s EVOO PreparationPreheat the oven to 400 F. Place a small pan over moderate heat. Add the mustard seeds; cover and fry until the seeds sputter and pop. Remove the pan from the heat. Halve the tomatoes and remove the seeds. Spread 1/2 tablespoon of yogurt over each half. Sprinkle with salt, pepper, and toasted mustard seeds. Drizzle with oil. Bake on a tray for 15 minutes, then broil until lightly browned. Serve hot, warm,...

Ingredients3 five ounce packages (about 18 cups) mixed baby salad greens1 cup bottled balsamic vinaigrette salad dressing2 fifteen ounce cans small whole beets or 8 small cooked beets, chilled1/4 cup snipped fresh basil or flat-leaf parsley1/2 teaspoon ground black pepper1 cup crumbled semisoft goat cheese (chevre) (4 ounces)1/2 cup broken walnuts, toasted PreparationPlace salad greens in a large salad bowl. Drizzle with some of the dressing; toss gently to coat. Set aside. Drain and cut up beets. In a medium bowl, combine beets, basil, and pepper. Drizzle with some of the dressing; toss gently to coat. To serve, arrange greens...

Ingredients32 oz. frozen peas (still frozen)3 cups vegetable broth3 Tbsp. Santa Fe Olive Oil & Balsamic Company’s Basil Olive Oil, divided1 tsp. Dijon mustard½ tsp. salt20 basil leaves, divided1 green onion, root end trimmed off¼ cup grated parmesan cheese½ lemon, cut into 4 wedges PreparationAdd the peas, broth, 1 tablespoon of the olive oil, Dijon mustard, salt, 4 of the basil leaves and the green onion to a large pot set over high heat. Bring it to a boil. Reduce heat and simmer 5 minutes. Transfer half of the mixture to a blender or food processor and puree. Pour it into a...