Sides

Ingredients: 1/3 Cup L.O.V.E's Hojiblanca Olive Oil 2 Tbsp. L.O.V.E's White Balsamic 1/2 Fresh Lemon, juiced 1 Cup Wild Rice, cooked & cooled 1 Cup Red Quinoa, cooked & cooled 1/2 Cup Cherry Tomatoes, halved 2/3 Cup Fresh Basil Leaves, chopped 1/2 Cup Feta Cheese Crumbles Salt & Pepper ​ ​ Instructions: Place the first 3 ingredients into a large serving bowl. Whisk together until emulsified. Add the rest of the ingredients and stir gently until combined. Add salt & pepper to taste. Place in the fridge to chill over night. About one hour before serving, place on the table to come to room temperature. Enjoy!

Ingredients: 1 lb Fresh Green Beans 3 Tbsp. Butter 2.5 Tbsp. Whole Wheat Flour 1/3 Cup Chicken Broth 1/3 Cup Whole Milk 2 Tbsp. L.O.V.E's White Truffle Olive Oil 1 package French's Fried Onions ​ ​ Instructions: Heat your oven to 350 degrees. First steam your green beans. Cook until just tender- then place them in an ice bath to cool. You want them to be bright green, but still slightly crunchy. In a large skillet, melt the butter. Whisk in the flour and cook until toasty. Add the broth and milk. Bring to a boil, whisking constantly. Add salt and pepper. Drain your green beans and add them to the sauce. Pour the mixture into a Pyrex baking dish. Drizzle the White Truffle Olive Oil on top of the green bean mixture, before you add the fried onions. Top with the fried onions and bake for about 25 minutes- until bubbly and toasted on top. Enjoy!

Ingredients (Makes 20): 3/4 Cup Whole Milk 3 Tbsp L.O.V.E's Garlic Olive Oil 1 tsp Salt 1.5 Cups Potato Starch 1.5 Cups Parmesan Cheese, grated 1 Large Egg ​ ​ Instructions: Preheat oven to 350°. Bring the milk, olive oil and salt to a boil in a medium sized pot. Remove from heat and add the potato starch. Mix quickly with a wooden spoon to form a firm dough (It feels gummy- don't worry). Let the mixture cool for a few minutes, then add the grated parmesan cheese and egg; mix well in the pot. Spoon out 20 walnut-sized balls onto a baking sheet lined with parchment paper. The balls do not have to be perfectly shaped- just plop them out of there...and the smaller, the better so they do not taste chewy. Bake the balls for about 20 minutes until light brown and slightly puffed, and serve warm. Drench them in more Garlic Olive Oil for the most delicious little snacks!

Ingredients: 1 Large Sweet Potato ⅛ Cup L.O.V.E.'s Arbosana Olive Oil Drizzle of L.O.V.E.'s Maple Syrup Balsamic Kosher Salt Directions: (Serves 2-3) Pre-heat oven to 400˚. First peel your sweet potatoes, and then slice them into thin rounds- about ¼ inch thick. They will look like thick silver dollar circles. Try to make them all the exact same thickness for cooking evenly. Drizzle some of L.O.V.E.'s Arbosana Olive Oil on a baking sheet and place the rounds in the olive oil. Then drizzle the Arbosana over the top of each round. Sprinkle with Kosher salt. Cook the sweet potatoes for 15 minutes, then flip each round and drizzle with a little more Arbosana Olive Oil. Cook for another 20-25 minutes, being careful not to burn them. Drizzle with L.O.V.E.'s Maple Syrup Balsamic. Serve hot out of the oven and enjoy!

Ingredients: 1 Cup L.O.V.E.'s Fresh Extra Virgin Olive Oil (Our Califonia Arbosana would be PERFECT!) 6 Medium Sized Russet Potatoes 1 Large Yellow Onion 6 Cloves Garlic 6 Eggs ½ Tbsp. Kosher Salt Pepper to Taste *You will need a medium sized seasoned iron skillet to make this dish* Directions: To get started, peel your potatoes and then slice them very, very thin (a little thinner than ¼ inch). Also slice your garlic cloves and onion into very thin slices. To start cooking, put your skillet on the burner to start heating up. Once the skillet is hot, turn to medium heat and add about 2 Tbsp. of Olive Oil to the pan. Place the onion slices and garlic in the oil and turn the heat to medium-low. Then sprinkle in half of the salt and add the sliced potatoes. Cook very low and slow- for about 35 minutes. You will know they are done when the potatoes can be broken with a fork- you want them to be soft, but not very mushy. Add olive oil as needed to prevent sticking. In a large bowl, beat the eggs together, then use a spatula and carefully place the onion/potato mixture into the bowl. Slowly and carefully mix the potatoes and onions thoroughly with the scrambled eggs. Add the rest of the salt and crack some fresh pepper in the mixture as well. Get your skillet ready- if there are any baked-on pieces of potato or onion, remove them with a paper towel. Then get the skillet hot on the burner. Coat the pan in olive

Ingredients: 1/2 big bag of pre-cut collard greens 1 medium red onion, sliced 3 cloves garlic, grated 2 Tbsp L.O.V.E.'s Butter Olive Oil 1 Tbsp. L.O.V.E.'s Red Apple Balsamic Vinegar 1/4 C water Salt & Pepper to Taste Instructions: Heat a large skillet on medium- high heat. Add 1 T of L.O.V.E.'s Butter Olive Oil to he pan, then add grated garlic and sliced red onion. Sauté for about 1 minute. Then heap all of the collard greens on top. Add water and cover. Cook while stirring every so often for about 10-12 minutes. Uncover, stir to get onions of the bottom, and drizzle remaining 1 T of L.O.V.E.'s Butter Olive Oil over the greens to re-coat in oil. Then add L.O.V.E.'s Red Apple Balsamic and let it cook down to caramelize! Serve warm- enjoy!!

Ingredients: 2 Medium Acorn Squash 4 Large Eggs 1lb.Ground Sage Sausage 1 Large Red Onion, diced ½ Head of Celery, diced 1½ Tbsp. L.O.V.E.'s Butternut Squash Seed Oil ½ Pan of leftover cornbread Serves 4: Cut each Acorn Squash in half and scoop out the seeds to discard. Place the squashes- cut side up- on a baking sheet drizzled with ½ Tbsp. of L.O.V.E.'s Butternut Squash Seed Oil and sprinkled with salt and pepper. Put into a 350 degree oven for 1½ hours. Let cool completely in the fridge. Meanwhile, cook the sausage in a frying pan until browned, & broken into tiny pieces. Move to a bowl. Add ¾ Tbsp. L.O.V.E.'s Butternut Squash Seed Oil to the pan and add the celery and onion. Cook for 5 mins. until translucent. In a large bowl, mix 4 large eggs, cooked sausage, cooked onions & celery together. Then crumble in the corn bread to create a stuffing-like texture. Place wet stuffing mixture into each cooked half of acorn squash. Place in 350degree oven and cook for 45 minutes until solid cooked throughout. Enjoy!

Ingredients: 1/4 Cup of L.O.V.E.’s Strawberry Balsamic Vinegar 1/8 Cup of L.O.V.E.’s Persian Lime Olive Oil 1 Cup cherry tomatoes 1 ½ Cup sliced fresh strawberries 3 oz. Sharp Cheddar Cheese, cubed 1/2 Cup Crushed walnuts Mixed Salad greens Salt and Pepper to Taste Instructions: Make salad dressing by combining Strawberry Balsamic and Persian Lime Oil in a bowl and whisking until blended. In a large bowl place the mixed salad greens. On top of the salad greens, put the sliced strawberries, cheddar cheese, and crushed walnuts. Then add the cherry tomatoes around the rim of the bowl. Take the dressing and pour over the entire salad. Top with fresh crushed black pepper and kosher salt to taste. Place in the refrigerator for at least a half hour before serving to allow the dressing to “soak in.” Enjoy!