Recipes

Anchovy Meyer Lemon Aioli

Versatile aioli for roasted artichokes, meats and more.

Arugula Pesto Pasta Salad with Mozzarella, Toasted Walnuts and Black Currants

High quality ingredients are key to this dish - peppery arugula pairs perfectly with the grassy extra virgin olive oil, while the currants add a surprising touch of sweetness.

Asparagi al Forno

Serve with roasted meats or poultry for a delicious meal.

Baked Sweet Potato Fries

- Courtesy of Chef Spike Mendelsohn

Perfect recipe for tasty, homemade sweet potato fries that are crispy on the outside and soft on the inside.

Basil Pesto

- Courtesy of Chef Spike Mendelsohn

Perfect complement to Chef Spike's Pork and Pancetta Burger or any Delverde Pasta.

Black Bean, Lentil and Mango Salad

A perfect side dish or salad for a summer day.

Broccoli Rabe with Roasted Garlic

A perfect side dish for grilled steak.

Chef Danielle Alvarez’s Caponata

- Courtesy of Chef Danielle Alvarez

Delicious, make ahead appetizer that is perfect served on a crostini. Pair with Prosecco from Italy.

Farro with Preserved Lemon, Feta, Mint, and Hazelnuts

Add a twist to your next get-together with Essensia Restaurant's Creative Director Julie Frans fresh take on an ancient grain: farro. Grano farro has been used in Ancient Italian cuisines for thousands of years. Here, Chef Julie Frans kicks it up a notch with tangy preserved lemon and rich feta - making this the perfect side dish to a grilled steak or fish.

Farro with Roasted Asparagus and Fingerling Potatoes

Rich in protein, farro has been used in Ancient Italian cuisines for thousands of years. The addition of roasted asparagus, potatoes and shallots along with fresh tomatoes and a lemon vinaigrette add flavor and versatility. Serve atop fresh greens or as a side to roasted meat.

Fiery Chili and Shallot Deviled Eggs

Buttery, fiery flavors of the chili oil perfectly blended with shallots and tumeric are guaranteed hit at your next family gathering.

Fresh Oranges with Toasted Fennel

A special and delicate treat, as an appetizer or intermezzo.

Garlic and Basil Mashed Potatoes

A fresh tasting Italian interpretation of an international staple.

Garlic Chive & Dill Pistou

Perfect for baked farm-raised eggs, pasta, roasted chicken and more.

Garlic Croutons

- Courtesy of Chef Danielle Alvarez

Perfectly flavored, these homemade croutons pair well served on top of our Swordfish en Escabeche recipe or any salad.

Giardiniera

- Courtesy of Chef Danielle Alvarez

A homemade pickled vegetable recipe that pairs perfectly with our Swordfish en Escabeche recipe or just as a refreshing afternoon snack.

Grilled Zucchini with Gran Riserva Balsamico Vinegar and Mint

- Courtesy of Chef Art Smith

One of the easiest side dishes, and one of the best.

Grilled, Marinated Asparagus

A quick, tasty, healthy side dish.

Mashed Sweet Potatoes

- Courtesy of Chef Caprial Pence

Savory, sweet and a touch of spice.

Oven Roasted Artichokes with Anchovy Meyer Lemon Aioli

Amber Antonelli's love of good food shines in her simple yet sophisticated recipe for Oven Roasted Artichokes with Anchovy Meyer Lemon Aioli. Not a fan of anchovy? Simply replace with 1/4 teaspoon of salt.

Panzanella

A rustic Tuscan summer dish that celebrates the summer tomato and requires no cooking.

Peperonata

- Courtesy of Chef Spike Mendelsohn

“The best thing about peperonata? Longevity. Awesome to have in the fridge for late-night nibbles and pick-me-ups for the week. This recipe has a nice kick to it.” - Chef Spike Mendelsohn