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Side Dishes


The right flavor of olive oil or vinegar in a dish can make it go from great to spectacular!  Here are some creative side dish recipes using our olive oil and vinegars, that go beyond a drizzle here or there.  Check back often, for new ideas. 

Balsamic Glazed Green Beans and Pearl Onions



1 ¼ pounds trimmed green beans

1 TBS butter (divided)

6 oz pearl onions (halved lengthwise and peeled)

¼ cup chicken broth

3 TBS balsamic vinegar

1 TBS sugar

½ tsp Kosher salt

½ tsp freshly ground black pepper




Place beans into a large saucepan of boiling water; cook 3 minutes. Drain and rinse with cold water; drain well. Place beans in a large bowl; set aside.


Heat 1 1/2 teaspoons butter in a large nonstick skillet over medium-high heat.

Add onions; sauté 3 minutes or until lightly browned, stirring frequently. Add broth, vinegar, and sugar; bring to a boil. Simmer 3 minutes or until syrupy. Add beans, remaining 1 1/2 teaspoons butter, salt, and pepper; toss to coat.


Cook for 2 minutes or until thoroughly heated.

Cinnamon-Pear Balsamic Roasted Sweet Potatoes



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



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 Butter Extra Virgin Olive Oil.  In a large bowl toss to liberally coat the sweet potato wedges with the 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.


Cranberry-Pear Balsamic Glazed Butternut Squash



1 - 2 pound butternut squash (peeled, seeded, and diced into 1” pieces – about 3 cups)

1/3 cup cranberry-pear white balsamic

1 TBS Arbeqina Olive Oil

3” sprig fresh rosemary (leaves stripped from stem an roughly chopped

Sea salt & fresh cracked pepper to taste



Preheat the oven to 375 degrees. 

In a large bowl, whisk the olive oil and vinegar together until thoroughly combined.  Add the rosemary and squash and toss to coat and combine evenly. 


In a large roasting pan lined with parchment, arrange the squash in a single layer, drizzle with any remaining marinade. Sprinkle liberally with sea salt and fresh ground pepper.


Roast the squash for 30-35 minutes, stirring a few times until golden brown and caramelized.  Adjust seasoning and serve.

Garlic Yukon Gold Smashed Potatoes



2 pounds baby Yukon Gold potatoes

1 TBS + 1 tsp sea salt

Fresh cracked pepper, to taste

1/3 cup Garlic Extra Virgin Olive Oil



Preheat the oven to 400 degrees. 

Cover the potatoes with water and add one tablespoon of sea salt.  Bring to a full boil and cook for approximately 7 minutes.  Drain the potatoes thoroughly. 


Rub a sheet pan liberally with garlic olive oil.  Place the potatoes on the sheet pan and gently crush each potato in to a disk using the bottom of a heavy glass that has been greased with garlic olive oil.  Sprinkle the smashed potatoes with the remaining sea salt and fresh cracked pepper to taste. 


Drizzle liberally the remaining garlic olive oil and bake until golden brown and crisp, about 15-20 minutes.


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