View All Recipes — Contorno - Vegetables

Fire Roasted Red Peppers and Burrata Salad

Fire Roasted Red Peppers and Burrata Salad... a fantastic salad for all season using excellent Botticelli Food products. Ingredients: To marinate the peppers: 1 - 12 ounce jar Botticelli Fire Roasted Sweet Red Peppers 1 tablespoon capers 3 cloves garlic, sliced 1/2 cup Botticelli extra virgin olive oil To dress the arugula salad: 2 cups arugula 1/4 fresh lemon juice 3 tablespoons Botticelli extra virgin olive oil salt and fresh black pepper, as desired To...

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Holiday Salad

Ingredients 5 cups mixed baby greens 5 cups bunch baby arugula 1 cup pomegranate seeds 2 ounces pecans, chopped (about 28 halves) 1/2 cup (4 ounces) gorgonzola cheese, crumbled Pomegranate Vinaigrette: 5 tablespoons of pomegranate juice 3 tablespoons of champagne vinegar 1 tablespoon shallot, finely minced 1 tablespoon honey 5 tablespoons Botticelli Extra Virgin Olive Oil Salt and fresh pepper Preparation For the vinaigrette: combine pomegranate juice, olive oil, vinegar, honey, salt and pepper in...

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Cranberry Roasted Winter Vegetables

Ingredients 4 large carrots (about 1-1/2 pounds), halved lengthwise and cut into 1-inch pieces 3 large turnips (about 2 pounds), peeled and cut into 1-inch pieces 1 pound Brussels sprouts, halved (quartered, if large) 1 tablespoon minced fresh rosemary 2 teaspoons Botticelli Extra Virgin Olive Oil 3/4 teaspoon salt 1/4 teaspoon pepper 1 cup fresh or thawed frozen cranberries 4 teaspoons molasses Preparation Preheat oven to 400 degrees. Lightly grease 2 large jelly-roll pans; place...

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Our Fans' Favorites: Melinda’s Scalloped Potatoes

Ingredients (serves 4):5 sliced red potatoes 1/4 cup Botticelli Extra Virgin Olive Oil or 100% Pure Olive Oil 1 ½ cups of shredded cheddar cheese 1/2 cup milk Pinch of garlic Directions: In a baking pan, lay the potatoes, then pour the oil and milk onto them. Next, top with the shredded cheese and add garlic. Place in the oven at 350 degrees for 20 minutes. Then turn potatoes to ensure baking is consistent throughout....

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Pan-Seared Brussels Sprouts with Cranberries & Pecans

Ingredients: 1 lb. brussels sprouts, de-stemed and halved 2/3 cup fresh cranberries 1/3 cup gorgonzola cheese, crumbled 1/3 cup pecans 1/2 cup barley 1 Tbsp maple syrup 1 Tbsp Botticelli Balsamic Vinegar Botticelli Extra Virgin Olive Oil Salt & pepper Preparation: Prepare barley according to package instructions. Heat brussels sprouts , cranberries, and olive oil in a skillet over medium heat. Season with salt & pepper. Cook for 8-10 minutes. Add balsamic vinegar and maple...

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