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On The Side

Roasted Acorn Squash


    • 2-3 Acorn Squash (can substitute butternut or delicato)

    • 1 medium onion

    • Salt & pepper to taste 

    • 3 cloves garlic

 

 

Preheat oven to 350ºF. Cut squash into halves or quarters. Place in a baking dish with sliced onion and chopped or minced garlic. Rub 3 Tbls. of Salute Santé! Chili Grapeseed Oil over each squash section. Sprinkle with salt and pepper. Cover with foil and bake for approximately 40 minutes or until squash have a nice golden color and are tender when poked with a fork. Each squash serves two as a side dish.



Zucchini Fritters

  • 4 medium (1.5 lbs) Zucchini, rinsed and ends removed

  • 1⁄2 t Sea salt 

  • 2 Eggs 

  • 1 clove Garlic, crushed 

  • 3⁄4 c 1 Tbsp Rice flour (or other gluten free flour)

  • 1⁄2 c Freshly grated Parmesan cheese

  • 2 t Parsley, fresh, chopped

  • 1⁄4 t Black pepper 

Rinse and trim the ends off the zucchini and shred using a grater. 4 medium zucchini is about 5 cups shredded. Place shredded zucchini in a large mixing bowl and toss with sea salt. Place the zucchini in a colander and then place the colander in the mixing bowl so that the water can have somewhere to drain. Use a spatula to press the water out of the zucchini. Discard the liquid and repeat the process.

In a separate mixing bowl, combine the eggs, crushed garlic, rice flour, grapeseed flour, Parmesan cheese, parsley and black pepper. Stir in the zucchini. The mixture will be lumpy. Heat grapeseed oil in a non-stick skillet on medium⁄low heat. For each pancake, pour 1⁄4 cup of batter into the pan and cook 2-3 minutes per side until golden brown. This recipe will make about 16 pancakes (2 per serving). 
Serves 4

Roasted Rosemary Leeks & Potatoes

  • 4 thin leeks

  • 2 medium potatoes

  • Salt & pepper to taste

Cut potatoes into quarters. Slice them into thin slices. Slice leeks into 1/4-inch round pieces. Heat 3 Tbls. of Salute Santé! Rosemary Grapeseed Oil. First, sauté potato slices for 7 minutes. Add leeks. Sauté all for 10 minutes or until potatoes have a nice golden color. Sprinkle with salt and pepper to taste. Serves two as a side dish.

Zucchini Escarpece


    • 3 medium-size zucchini

    • 2 cloves garlic

    • Sea salt and pepper to taste

 


Slice zucchini into 1/4-inch or less rings (with skin). Slice garlic, paper-thin. In a sauté pan, heat the Salute Santé! Grapeseed Oil. Add zucchini slices. Sauté until golden brown on both sides. Place on a warmed serving tray. Sprinkle with garlic slices. Drizzle balsamic vinegar over zucchini. Serve immediately.

 

Serves four as a side dish.

Fresh Basil Pesto

  • 2 cups fresh basil leaves

  • 1/4 cup pine nuts and walnuts

  • 2 whole cloves garlic

  • Salt and pepper to taste

 

Combine all ingredients, except basil, in blender. Blend on purée. Add basil leaves. Purée until thick, but smooth (about 1 minute). Serve over fresh pasta and vegetables. Garnish with grated cheese (optional), sprigs of fresh basil and whole pine nuts. Can keep refrigerated up to 3 weeks or freeze into ice cube tray for individual servings. Yields: 1 cup pesto (about 8 servings with pasta). Option: Mix with rice and lightly steamed al denté vegetables and serve cold on bed of lettuce.

Fresh Tomato Sauce

  • 10-20 mixed variety red tomatoes

  • 1 small onion-chopped fine optional

  • 3 cloves of garlic chopped fine

  • 3 bay leaves

  • 3 Tbls. fresh oregano

  • Dash of turbinado sugar

  • 1/4 up fresh parsley

  •  Dash of sea salt to taste

  •  Dash of pepper to taste

Chop all tomatoes into small pieces or mix in blender for about 30 seconds, just until chopped (if you like a chunkier sauce, only blend half). If using onion, sauté in Salute Santé! Grapeseed Oil until golden. Begin to cook tomatoes in large saucepot, covered. Add garlic, (onions), oregano, bay leaves and 1/2 the parsley. Stir often. About 20 minutes, add sugar, salt and pepper. Allow to cook on low heat, uncovered about 20 more minutes until thick. Serve over pasta. Sprinkle 1/2 the parsley as garnish. Yields: 2-3 cups sauce. You can also freeze sauce for future use.

Olive Paste

  • 1/2 lb. Kalamata Olives, pitted

             

Combine all ingredients in a blender. Puree for 2 minutes.

Makes 3/4 cup of olive paste.

Serve as an appetizer on bread or over pasta.

  • 3 cloves garlic

     

 
  • Salt and pepper to taste