The owner of The Olive Grove in Mendota Heights, Natalie Jaeger, prepares some Thanksgiving Day side dishes for your Thanksgiving Day table.
Harvest Salad – uses the black cherry balsamic and rosemary olive oil. This “salad” is heavy on the vegetables and less on the kale. Beautiful variety of Fall vegetables and fruits. The vinaigrette really gives it a pop of flavor. Super duper healthy, and flavor – win, win!
Cranberry Wild Rice – use the cranberry pear balsamic and mushroom sage olive oil. You wouldn’t think this weird flavor combination would work, but it’s delightful. Recipe calls for either wild rice or a wild rice blend. I can mention that on the show. I will be using a blend, and that is what the hosts will be sampling as well. Minnesotans love their wild rice, so I thought it was time I made a recipe using it.
Slow Roasted Green Beans – uses the mushroom sage olive oil. Oh my gosh is this recipe great! Slow roasting the large garlic chunks, herb leaves and scallions with the beans add for some extra crunch. The brown chunks in the dish you’ll see is the garlic. This is a great addition, or substitute for the classic green bean casserole!
- 4 oz bottle Black Cherry Balsamic Vinegar
- 4 oz bottle Rosemary Olive Oil
- 4 oz bottle Mushroom Sage Olive Oil
- 4 oz bottle Cranberry Pear Balsamic Vinegar
One per person
Deal valid through Saturday, November 21st at 5pm. Can be redeemed in store, by phone and online. Online orders use coupon code: TCL at checkout.