Sides

For the Roasted Butternut Squash
1 medium butternut squash peeled, and cut in to 3"-4" "sticks" no more than 1" thick
2 tablespoons of intense UP Extra Virgin Olive Oil such as Picual, Arbequina, or Coratina
2 tablespoons of Orange-Vanilla White Balsamic Vinegar
1 teaspoon sea salt
freshly ground pepper

Preheat the broiler or oven to 500 F. and adjust the rack to the the highest position in the oven.  Combine the oil and vinegar in a bowl large enough to hold the butternut squash.  Whisk to combine the oil and vinegar thoroughly.  Toss the butternut squash with the mixture and arrange the squash in a single layer on a shallow, lined baking sheet.  Liberally season the squash with salt and pepper.

Roast the squash for 10 minutes per side, flipping half way through, until the edges turn golden brown.

Toasted Pumpkin Seed & Sage Pesto
1/4 cup tightly packed fresh sage leaves
1/3 cup  + 1/4 cup shelled, toasted pumpkin seeds
1/3 cup super fruity Medium intensity UP Extra Virgin Olive Oil or an infused olive oil such as Mushroom Sage Olive Oil, Gremolata Olive Oil, or Garlic Olive Oil
1/3 cup + 1/3 cup ricotta salata, feta, or grated Pecorino can be used as a substitute
sea salt and pepper to taste

In the bowl of a food processor or jar of a blender, add the sage leaves, 1/3 cup of toasted pumpkin seeds, olive oil, and cheese.  Process until the paste is fine in consistency.  Season with salt and pepper to taste.

To Assemble
Arrange the butternut squash on a decorative platter.  (I built tall stacks with the butternut squash sticks). Drizzle the pesto all over the butternut squash, followed by the reserved toasted pumpkin seeds, and the reserved cheese.  Serve warm.

Serves 4-6

(Recipe: Veronica Foods)

Ingredients:
Approx 1.5 lbs of golden potatoes
Handful of fresh chopped dill (about 2 tablespoons)
About half a cup of sour cream
1 Tablespoon of UP EVOO (we used Picual)
2 Tablespoons of Wild Dill Olive Oil
1 tsp. of garlic powder
Sea salt
Fresh ground pepper
Extra fresh chopped dill to garnish

Directions:

1.) Cut potatoes into large chunks. Boil in water in a medium to large pot until soft enough to pierce with a fork easily. Drain. They should be tender, but relatively firm.

2.) Transfer to a large bowl. Mash with fork or potato masher. Add 1 tbsp. of EVOO and 2 tbsp. of Wild Dill Infused Olive Oil, sour cream, garlic powder, and a handful of fresh chopped Dill (a tablespoon or two). Mix together.

3.) Add sea salt and fresh ground pepper to taste.

4.) Transfer to a plate, garnish the top with fresh chopped dill, a drizzle of EVOO and Wild Dill Olive Oil.

5.) Serve with a side of haricot vert, (or small green beans) as a fun addition drizzled with EVOO and Dill Olive Oil and seasoned with salt and pepper.

(Recipe: Veronica Foods)

Ingredients
1 1/2 pounds small, fresh brussles sprouts, dried end trimmed, and cut in half
1/2 pound fresh Cremini mushrooms sliced in half

1/4 cup Wild Mushroom & Sage Olive Oil (Or Lemon, Garlic, Basil, Plain...)
1 medium shallot thinly sliced
2 Tablespoons Pomegranate Balsamic
1 teaspoon salt
fresh ground pepper to taste

Directions
Heat a heavy-duty 12" saute pan, add the olive oil. Add the shallot and saute over medium until translucent. Add the mushrooms and brussles sprouts and saute over medium-high heat until the mushrooms and brussles sprouts begin to caramelize (about 6 minutes).  Add the 2 tablespoons of pomegranate balsamic to the pan stirring and scraping to de-glaze it. (Make sure to scrape up the browned bits of mushroom and shallot at the bottom while evenly coating the brussles sprouts). Season with salt and pepper to taste. Serve immediately.

Serves 4-6

(Recipe: Veronica Foods)