Cooking with Olive Oils and Balsamic Vinegars from Verde Valley Olive Oil Traders This Thanksgiving

Thanksgiving is a time for family, gratitude, and of course, delicious food. This year, why not take your holiday feast to the next level by incorporating premium olive oils and balsamic vinegars from Verde Valley Olive Oil Traders into your recipes? These high-quality products are versatile and packed with flavor, making them perfect for everything from appetizers to desserts.

Here’s a guide to cooking with olive oils and balsamic vinegars this Thanksgiving, featuring recipes that will wow your guests and highlight the rich, complex flavors of Verde Valley’s offerings.

1. Start with a Sophisticated Appetizer: Balsamic Glazed Brussels Sprouts

Kick off your Thanksgiving meal with a dish that’s as elegant as it is delicious. Verde Valley’s fig balsamic vinegar adds a touch of sweetness that perfectly complements roasted Brussels sprouts.

Ingredients:

• 1 lb Brussels sprouts, halved
• 2 tbsp Verde Valley garlic-infused olive oil
• 2 tbsp Verde Valley fig balsamic vinegar
• Salt and pepper to taste
• ¼ cup chopped walnuts
• ¼ cup dried cranberries

Instructions:

1. Preheat your oven to 400°F.
2. Toss the Brussels sprouts with garlic-infused olive oil, salt, and pepper. Spread them out on a baking sheet.
3. Roast for 20-25 minutes, stirring halfway through, until they’re golden and tender.
4. Drizzle with fig balsamic vinegar and toss with walnuts and cranberries before serving.

This appetizer is a delightful mix of savory, sweet, and tart flavors, making it a standout starter.

2. An Unforgettable Main Course: Herb-Infused Turkey with Lemon Olive Oil

The turkey is the star of the Thanksgiving table, and Verde Valley’s lemon-infused olive oil can help you create a bird that’s juicy, flavorful, and memorable.

Ingredients:

• 1 whole turkey (12-14 lbs)
• ¼ cup Verde Valley lemon-infused olive oil
• 2 tbsp Verde Valley rosemary-infused olive oil
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 2 lemons, halved
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 325°F.
2. In a bowl, mix the lemon and rosemary olive oils with the chopped herbs, salt, and pepper.
3. Rub the olive oil mixture all over the turkey, making sure to coat it evenly. Place the lemon halves inside the cavity of the turkey.
4. Roast the turkey according to its weight (approximately 15 minutes per pound), basting with the juices every 30 minutes.
5. Let the turkey rest for 20 minutes before carving.

The lemon-infused olive oil adds a bright, citrusy flavor that pairs beautifully with the herbs, while the rosemary oil deepens the savory notes of the turkey.

3. A Side Dish That Shines: Maple Balsamic Sweet Potatoes

Sweet potatoes are a Thanksgiving staple, and this recipe gives them an upgrade with Verde Valley’s maple balsamic vinegar. The result is a side dish that’s both sweet and savory.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 3 tbsp Verde Valley extra virgin olive oil
• 2 tbsp Verde Valley maple balsamic vinegar
• 1 tsp cinnamon
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F.
2. Toss the sweet potatoes with olive oil, maple balsamic vinegar, cinnamon, salt, and pepper.
3. Spread the potatoes on a baking sheet in a single layer.
4. Roast for 30-35 minutes, flipping halfway through, until they’re caramelized and tender.

The maple balsamic vinegar enhances the natural sweetness of the sweet potatoes, while the cinnamon adds a touch of warmth.

4. A Fresh Take on Salad: Autumn Greens with Cranberry Balsamic Dressing

Balance out the richness of Thanksgiving dishes with a crisp and refreshing salad featuring Verde Valley’s cranberry balsamic vinegar.

Ingredients:

• 6 cups mixed greens
• ½ cup pecans, toasted
• ½ cup crumbled goat cheese
• 1 apple, thinly sliced
• ¼ cup pomegranate seeds
• 3 tbsp Verde Valley cranberry balsamic vinegar
• 2 tbsp Verde Valley extra virgin olive oil
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together cranberry balsamic vinegar, olive oil, Dijon mustard, salt, and pepper.
2. In a large salad bowl, combine mixed greens, pecans, goat cheese, apple slices, and pomegranate seeds.
3. Drizzle the dressing over the salad and toss to combine.

This salad is light, flavorful, and bursting with fall-inspired ingredients, making it the perfect complement to your Thanksgiving feast.

5. A Show-Stopping Dessert: Olive Oil Pumpkin Cake with Dark Chocolate Glaze

End your Thanksgiving meal on a high note with this moist and flavorful pumpkin cake, made with Verde Valley’s extra virgin olive oil and topped with a decadent dark chocolate glaze.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp cloves
• ½ cup Verde Valley extra virgin olive oil
• 1 cup pumpkin puree
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract

For the glaze:

• ½ cup dark chocolate chips
• 2 tbsp Verde Valley dark chocolate balsamic vinegar

Instructions:

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and cloves.
3. In a large bowl, whisk together olive oil, pumpkin puree, sugar, eggs, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients and mix until combined.
5. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
6. For the glaze, melt the chocolate chips in a double boiler and stir in the dark chocolate balsamic vinegar. Drizzle the glaze over the cooled cake.

This cake is rich, moist, and infused with warm fall spices, while the chocolate glaze adds an indulgent finishing touch.

6. A Creative Use for Leftovers: Turkey Balsamic Sliders

Thanksgiving leftovers don’t have to be boring! Transform your turkey into a delicious slider using Verde Valley’s pomegranate balsamic vinegar.

Ingredients:

• 2 cups cooked turkey, shredded
• 2 tbsp Verde Valley pomegranate balsamic vinegar
• 1 tbsp Verde Valley garlic-infused olive oil
• Slider buns
• Cranberry sauce
• Arugula

Instructions:

1. In a skillet, heat garlic-infused olive oil over medium heat. Add shredded turkey and cook until warmed through.
2. Drizzle the turkey with pomegranate balsamic vinegar and stir to combine.
3. Assemble the sliders by layering turkey, cranberry sauce, and arugula on the buns.

These sliders are quick, easy, and packed with Thanksgiving flavor, making them perfect for Black Friday gatherings.

Conclusion

Cooking with olive oils and balsamic vinegars from Verde Valley Olive Oil Traders is a simple yet impactful way to elevate your Thanksgiving feast. From appetizers and main dishes to desserts and even leftovers, these premium products add richness, depth, and complexity to your recipes.

By incorporating these flavorful ingredients into your holiday cooking, you’ll not only impress your guests but also create a Thanksgiving meal that’s truly unforgettable. Visit Verde Valley Olive Oil Traders to explore their selection and start planning your Thanksgiving menu today