Side Dishes

Steamed Green Beans


1 Pound Green Beans

2- 3 fresh Garlic cloves - thinly sliced

Arbequina or Mission Extra Virgin Olive Oil from Olive Oil Etcetera

Traditional Balsamic Vinegar from Olive Oil Etcetera

Salt, Pepper and Oregano


Steam Green beans until desired doneness. Toss slightly cooled green beans with all of the other ingredients and Serve.

*Recipe passed down from Barb's Dad to her and now shared with her olive oil friends.



Savory Pumpkin Tart

Can be served warm, room temperature or cold. Serve for breakfast or brunch or as a side to dinner.

1 1/4 cup whole wheat pastry flour or all purpose flour, plus you will need more for flouring hands and surface
1 Tablespoon cornstarch
1/4 plus 1/8 teaspoon salt
1/2 cup unsalted butter
1 large egg yolk ( save the egg white for the custard)
2-3 Tablespoons cold water
Caramelized onion:
1 1/2 Tablespoons Arbequina Extra Virgin Olive Oil from Olive Oil Etcetera
1 medium onion, quartered and thinly sliced
1 large garlic clove, minced
2 teaspoons fresh thyme leaves
1/4 teaspoon salt
1/8 teaspoon pepper
Pumpkin ricotta custard:
2  large eggs
1 egg white, leftover from crust ingredients
1/4 cup whipping cream
1 teaspoon pure maple syrup
1/4 plus 1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 ounces goat cheese - crumbled
Optional Garnishes:
Toasted Sliced almonds or pepitas
Drizzle of pumpkin seed oil
For the crust, whisk together the flour, corn starch and salt. Add in the butter with a pastry cutter until the mixture looks clumpy.
Once the butter is added, cut the egg yolk into the mixture.
Add water, 1 Tablespoon at a time, working it in with your fingertips until it comes together.
Form a ball and then flatten it into a disk. Refrigerate for 30 minutes.
For the caramelized onions, heat olive oil in a medium skillet. Cook until brown, about 15 minutes. Add a little water to the pan if the onion is cooking too fast. Add garlic, thyme, salt and pepper during the last 5 minutes and stir to combine flavor.
Preheat oven to 350F. Once dough is chilled, roll it out onto a floured surface. Lay dough into 11 or 12 inch pie pan. Press dough into pan and poke several holes in bottom.  Bake for 15 minutes.
While the crust is baking, make the custard. Put all of the ingredients, except goat cheese, in the food processor. Blend until smooth.
Spread the caramelized onions on the bottom of the crust, top with custard and crumbled goat cheese.
Bake until crust is golden and custard is set, about 25 minutes. Add garnishes and serve warm.
*recipe adapted from

Honey Roasted Carrots


8 carrots or a pound of baby carrots

3 Tablespoons Arbequina Extra Virgin Olive Oil from Olive Oil Etcetera

1/4 cup honey

salt and pepper to taste


Preheat oven to 350 degrees.

Place whole carrots in a baking dish and drizzle with olive oil. Toss to coat. Drizzle with honey. Add salt and pepper to taste.

Bake for 50 minutes or until tender.

*Recipe adapted from



Red Beets

Preheat oven to 425F. 
Wrap beets in aluminum foil and  place on a baking sheet. Cook 45 minutes or until tender. 
Let cool, peel skin off and slice as desired. Toss with mandarin orange balsamic vinegar from Olive Oil Etcetera.
Chill and enjoy.


Balsamic Glazed Brussels Sprouts

10 oz of shaved brussels sprouts (available at Trader Joe's)
2 Tablespoons blood orange extra virgin olive oil from Olive Oil Etcetera
3 slices bacon, chopped
Sea salt and fresh ground pepper to taste
1/4 cup Mandarin orange balsamic vinegar
1/4 - 1/2 cup water


Heat oil in skillet and add chopped bacon. Cook 3-5 minutes or until lightly browned. Add sprouts and saute until lightly browned and crisp. Season with salt and pepper. Pour in mandarin orange balsamic vinegar and water; cover and steam about 5 minutes.

*Recipe adapted from Trader Joe's