Olive Oil & Balsamic Vinegar Recipes

Ingredients: 

4 medium sweet potatoes, peeled and each cut lengthwise into 8 wedges
1/3 cup Cinnamon Pear Balsamic Vinegar
2 tablespoons Organic Butter Extra Virgin Olive Oil
¾ teaspoon kosher salt or sea salt

Preparation:

Heat oven to 400F. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan. Thoroughly shake or whisk together the Cinnamon Pear Balsamic and the Butter Extra Virgin Olive Oil. In a large bowl toss to liberally coat the sweet potato wedges with the emulsified balsamic-olive oil mixture.

Arrange the potato wedges on the parchment paper lined pan in a single layer, without over-crowding. Sprinkle with sea salt and roast for 45 minutes until tender and the balsamic glaze has caramelized.

Ingredients:

¾ cup white sugar
1 Tablespoon Butter EVOO
3 Tablespoons Butternut Squash Seed Oil
2 eggs
¾ cup canned pumpkin
¼ cup water
1 ½ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon ground cloves
½ teaspoon ground cinnamon
¼ teaspoon ground nutmegPum
¼ teaspoon salt
¾ cup semisweet chocolate chips

Preparation:

Preheat oven to 400 degrees. Grease and flour muffin pan. Mix sugar, oils, eggs. Add pumpkin and water to mixture.

In separate bowl mix together the flour, baking soda, baking powder, spices and salt. Add the dry ingredients to the wet mixture, stirring until just combined. Fold in chocolate chips.

Fill muffin cups 2/3 full. Bake for approximately 20 minutes. Let muffins cool in pan for 5 minutes, remove and cool for 10 minutes before serving.