Arbosana EVOO and Winter Ambrosia Succotash

This is a great side to accompany any meal. The Winter Ambrosia definitely shines in this recipe, all the vegetables are excellent when combined together. Get ready for another exquisite dish!


Arbosana EVOO and Winter Ambrosia Succotash


Ingredients:

1/4 cup Arbosana EVOO
1 red onion, cut into wedges
1 package ( 20 oz) butternut squash chunks
4 cloves garlic, minced
5 sprigs fresh thyme
4 cups corn kernels
12 oz edamame
1/4 cup Winter Ambrosia
2 Tablespoons Dijon mustard
salt and pepper to taste


Preheat oven to 425*. Toss butternut squash chunks and onions with 2 Tablespoons EVOO. Place mixture on a bar pan. Roast mixture for about 15-20 minutes, make sure you toss mixture one half way through roasting. Set aside

Meanwhile, in saucepan heat 2 Tablespoons Arbosana on medium heat. Add thyme, salt, garlic, saute for about 2 minutes until fragrant. Add edamame and corn. Cook an additional 5 minutes. Remove mixture from heat.

In a small bowl, mix the Winter Ambrosia, Dijon mustard, and a pinch of salt and pepper.

Combine corn and butternut squash mixture. Pour Winter Ambrosia mixture over the succotash and mix to combine. Enjoy!!

Blood Orange Roasted Pork Tenderloin with a Fig Balsamic reduction sauce

Happy Holidays to all of you and your families. I thought that it might be fun to have a countdown to Christmas, each day I will post some great recipes to enjoy during this holiday season. Last year I did a countdown for Thanksgiving and came up with some fantastic recipes that could be used for any holidays, so make sure to check those out under November 2013.

For this countdown, I will start off with a delicious Roasted Pork Tenderloin using the Blood Orange Olive Oil with a combination of fresh chopped sage, yum! This would be a wonderful meal to entertain. With out further ado...


Blood Orange Roasted Pork Tenderloin


Ingredients:

2 pork tenderloins
1/4 cup chopped fresh sage
1/3 cup Blood Orange Olive Oil
salt and pepper to taste
1 garlic clove, minced


Preheat oven to 375*

Combine Blood Orange Olive oil, sage, garlic and salt and pepper in bowl. Lay pork tenderloin in casserole pan. Pour mixture and spread over pork. Bake in oven 45 minutes or until inside measures 165*.

Meanwhile make reduction sauce:

Fig Balsamic Reduction sauce

3/4 cup Fig Balsamic
1/4 cup Merlot
3-4 fresh figs ( or 1 persimmon sliced)


Combine ingredients in small stock pot. Place pot over medium heat. Reduce mixture by one half.

When pork is done, set out to stand for about 10 minutes. Pour reduction sauce over pork and serve.