Sides

3 oz goat cheese

1 tbsp Tuscan herb olive oil

1 ready-made thin pizza crust (or your favorite style)

1 cup of the roasted vegetables from the below recipe

1/4 C Parmesan cheese

Preheat oven to 400 degrees. Blend goat cheese and Tuscan herb olive oil in a small bowl. Spread the mixture over the pizza crust and top with the roasted vegetables. Sprinkle with Parmesan cheese and bake until the edge is lightly browned. 8-12 minutes.

3 Tbsp of Garlic Infused Olive oil plus about 2 Tbsp for coating the cookie sheet

3 Tbsp Mission Fig balsamic vinegar

1 bag of mini tricolor peppers (or 1 of each a red, yellow, and orange pepper)

1 large zucchini sliced

4 plum tomatoes sliced

Preheat oven to 450 degrees. Coat a large cooking sheet with a thin layer of garlic infused EVOO. Layer vegetables evenly around the cookie sheet and drizzle garlic EVOO and Mission Fig balsamic. Bake for 25-30 minutes until vegetables are slightly tender. This is a great side dish or addition to a savoy soup, but one of my favorites is a topping for homemade pizza!

2 1/4 cups 1% low-fat milk divided

2 cups sliced onion (about 1 medium)

1 bay leaf

12 ounces of uncooked penne

2 tablespoons all-purpose flour

3/4 teaspoon Seasonello Italian Sea salt

3/4 cup (3 ounces) shredded fontina cheese

1/2 cup (2 ounces) shredded Gruyère cheese

1 1/2 teaspoons white truffle oil

2 ounces Italian breadcrumbs

2 tbsp grated fresh Parmesan cheese

2 garlic cloves minced

1 tablespoon Koroneiki extra virgin olive oil Heat 1 3/4 cups milk, onion, and bay leaf in a large saucepan to 180° or until tiny bubbles form around the edges (do not boil). Cover and remove from heat; let stand for 15 minutes. Cook pasta according to package directions; drain. Strain the milk mixture through a colander over a bowl; discard solids. Return milk to saucepan over medium heat. Combine the remaining 1/2 cup milk and flour in a small bowl, stirring with a whisk until well blended. Gradually stir the flour mixture and salt into warm milk, constantly stirring with a whisk. Bring mixture to a boil, stirring frequently; cook for 1 minute, stirring constantly. Remove from heat; let stand 6 minutes, or until mixture cools to 155°. Gradually add fontina and Gruyère cheeses, stirring until the cheeses melt. Stir in pasta and truffle oil. Spoon the mixture into a 2-quart broiler-safe glass or ceramic baking dish. Pre-heat broiler. Combine breadcrumbs, Parmesan cheese, and garlic, and mix until coarse crumbs form. Drizzle with olive oil; mix until fine crumbs form. Sprinkle breadcrumbs over pasta. Place dish on middle rack in oven; broil 2 minutes or until golden brown.

1/4 lb. of butternut squash

1/4 Cinnamon Pear Red Balsamic (also try with the new Maple Balsamic!)

1 tbsp butter olive oil

1/2 tsp Black truffle sea salt

1/4 tsp Fresh ground black pepper

1/4 shredded mozzarella

Preheat oven to 450 degrees. Combine all ingredients (except the mozzarella) in a large bowl until the butternut squash is coated. Place squash mixture on a baking sheet in one layer. Bake, stir every 10-12 minutes, until the butternut squash is tender (about 25 minutes). Sprinkle the shredded mozzarella over the finished squash for a great fall side!

Serves 4

1/4 cup Strawberry Red Balsamic

1 pint of strawberries, halved

1/4 cup of sliced Almonds

In a small saucepan, bring balsamic to a boil. Once it begins to boil, reduce it down to a simmer and cook it in half, about 15-20 minutes, stirring often. Once reduced to half, let cool for about 15 minutes. Drizzle over strawberries once cooled and top with sliced almonds.

Additional Ideas for Balsamic Reductions: These reductions are great over sliced cheeses (Gouda, Swiss, Cheddar, Mozzarella, Parmesan, etc.). I will use either the Black Cherry, Traditional, or Espresso balsamic for the cheese platters. This makes for a gorgeous presentation for any entertainment. Any of the balsamic reductions (White & Red) are amazing over ice cream!

*These reductions are great over sliced cheeses (Gouda, Swiss, Cheddar, Mozzarella, Parmesan, etc.).

(Courtesy of Rachel Bradley-Gomez, Exc. Chef for Veronica Foods)

1 large head cauliflower, cut into florets

3 tablespoons butter-infused olive oil

2 teaspoons 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 Gruyère, divided

1/2 cup freshly grated Parmesan

1/4 cup fresh bread crumbs

Kosher salt and fresh ground pepper to taste

Preheat the oven to 375 degrees. Sprinkle the florets with salt and steam for 8 minutes until slightly tender but still firm. In a heavy saucepan over medium heat, melt the 2 tablespoons of butter. Gradually whisk the flour into the melted butter until no dry spots remain. Pour the hot milk and hot half-and-half into the butter-flour mixture, constantly whisking until it comes to a boil. Continue constantly whisking for 1 minute until thickened, and then remove from heat.

Add 1 teaspoon of salt, fresh ground pepper to taste, 1 teaspoon of white truffle oil and 1/2 cup of the Gruyère, and 1/2 cup of Parmesan cheese. Butter a 2–3-quart shallow baking dish or casserole.

Place the drained cauliflower into the baking dish and pour the sauce evenly over the cauliflower. Combine the remaining tablespoon of butter with the remaining teaspoon of white truffle oil. Toss the butter and truffle oil with the breadcrumbs and the remaining 1/2 cup of Gruyère and sprinkle on top of the casserole. Sprinkle with more salt and pepper to taste. Bake for 25 to 30 minutes until golden, the breadcrumbs are golden brown, and the casserole is bubbling.

Serves 6.