The Holiday Table

Roasted Rosemary & Onion

Garlic Butter Steak Bites

Sear the steak hard, then add a splash of the balsamic at the end. It turns into a glossy pan sauce in under a minute. Serve it right in the skillet with toothpicks.

Wildwood Sage

Wildwood Sage Mushroom Gnocchi

Earthy, savory and on the table in 20 minutes.

• 1 lb potato gnocchi
• 3 tbsp Wildwood Sage Extra Virgin Olive Oil, plus more to finish
• 2 tbsp butter
• 8 oz mushrooms, sliced
• 1/4 cup grated parmesan
• Salt and cracked pepper

1. Cook the gnocchi in salted water until they float. Save 1/4 cup of the cooking water and drain.
2. Warm the olive oil and butter in a large skillet over medium heat. Add the mushrooms and a pinch of salt and cook 5 to 6 minutes, until golden.
3. Add the gnocchi and a splash of the cooking water. Toss for 2 minutes, until glossy.
4. Finish with parmesan, cracked pepper and a drizzle of Wildwood Sage.

Citrus Press

Citrus Press Sheet Pan Salmon

One pan, bright lemon, about 20 minutes.

• 4 salmon fillets
• 3 tbsp Citrus Press Extra Virgin Olive Oil, divided
• 1 bunch asparagus, ends trimmed
• 1 cup cherry tomatoes
• Salt and cracked pepper

1. Heat the oven to 400°F.
2. Toss the asparagus and tomatoes with 1 tbsp of the olive oil, salt and pepper on a sheet pan.
3. Set the salmon on top, brush with 1 tbsp of the olive oil and season.
4. Roast 12 to 15 minutes, until the salmon flakes easily.
5. Finish with the last tablespoon of Citrus Press right before serving.