A creamy, healthy, festive spiced carrot dip with pomegranate seeds, fresh mint, pistachios and sesame seeds is a wonderfully bright dip. Serve with grilled bread, mini naan or crudité.
Serves 6 – 8
Ingredients:
Directions:
This recipe and photo were adapted directly from Kayla Howey’s beautiful blog and website, The Original Dish, https://www.theoriginaldish.com/2019/04/05/spiced-carrot-dip-with-pomegranate-mint/#tasty-recipes-6876
Makes 6 servings
ingredients:
preparation:
Place spinach in a serving bowl. Place the maple balsamic, half the crumbled bacon, red wine or champagne balsamic vinegar, salt, half the shallots, pepper, and mustard in a small saucepan over medium heat. Gently warm while whisking – remove from heat before it reaches a simmer. Allow to cool for a minute, and then whisk in the extra virgin olive oil to emulsify. Adjust seasoning,
Gently dress spinach with warm vinaigrette and top with remaining crumbled bacon and shallot. Add blue cheese crumbles, chopped dates/strawberries/dried cranberries, and chopped walnuts if desired and serve warm.
Serves 8
Ingredients
Instructions
Strain whole milk ricotta to get out as much liquid as possible. Set aside. Heat butter or olive oil in large skillet over medium heat. Add sugar and stir until dissolved. Add pears and cook until soft and golden, stirring occasionally. Set aside to cool.
Preheat oven to 375ºF. In medium mixing bowl, mix together drained ricotta, goat cheese, honey, lemon zest, lemon juice, salt, and caramelized pears. Transfer mixture to baking dish and bake for 20 minutes. Top with chopped walnuts and bake another 8-10 minutes.
Let cool for 10-15 minutes and enjoy! Serve with crostini or fruit slices.
culture: the word on cheese http://culturecheesemag.com/
This quick and easy salad is perfect for any occasion and is ideal when your current stock/selection of tomatoes is not very good. The fragrant and sweet balls of cantaloupe add a surprisingly delicious twist to the standard Caprese salad and we promise you won’t miss the tomatoes! Besides, if you’ve ever enjoyed a slice of cantaloupe wrapped up in salty prosciutto, you already know how delicious this combination is going to be. A total crowd pleaser!
Serves: serves 4-6
Ingredients:
Instructions:
This recipe was adapted from Foodie Crush, August 2015: https://www.foodiecrush.com/cantaloupe-and-mozzarella-caprese-salad/
The outcome of this really depends on the quality of the ingredients. Pick from the store or farmers’ market the ripest, heaviest you can find. We like the “ugly” and heirloom varieties, but when we can’t find great fresh tomatoes we’ll use high-quality, petite diced canned San Marzano tomatoes or fire roasted, petite diced from Muir Glen. Just be sure to drain the tomatoes thoroughly. Save the juice and add to pasta water or use the juice when steaming spinach or broccoli!
INGREDIENTS:
DIRECTIONS:
This is a great appetizer by itself when served with crusty bread. Or, use a component of a composed cheese board, antipasto platter or charcuterie board.
Serves about 8 as an appetizer.
Ingredients:
Olive Oil Marinated Olives:
• 1 cup TAO EVOO + 4 strips lemon rind OR 1 cup TAO Lemon olive oil
• 2 cloves garlic, thinly sliced
• ½ tsp red pepper flakes
• 2 cups mixed olives, drained and rinsed of brine – We recommend our Spanish olives from Torremar
• 1 TBS oregano white balsamic
Marinated Feta:
• 3 cups TAO EVOO
• 2 TBS Greek Freak seasoning or Pink Peppercorn Thyme seasoning**
• 2 x 1lb chunks of feta cheese, drained and patted dry, cut in ½ inch chunks
**2 TBS of fresh/dried herbs will work here too: rosemary, bay leaves, thyme
Instructions:
Marinated Olives:
1. Place the lemon olive oil, red pepper flakes and garlic (add lemon rind if not using lemon olive oil) in a medium frying pan over medium heat.
2. Cook for 4 minutes or until the garlic is golden. Add the olives and vinegar and toss until
warmed through.
Marinated Feta:
1. Place the oil and seasonings in a small saucepan over very low heat and gently cook for 10 – 15 minutes or until the oil becomes fragrant.
2. Place the feta in a large heatproof bowl or large jar. Pour over the oil mixture and set aside to
cool and marinate.
Note: The marinated feta and olives will keep in an airtight container for up to two weeks.
This fresh recipe is wonderful with tortilla chips or poured over eggs, fish or added to tacos!
Ingredients:
• 1 can whole, peeled tomatoes (fire roasted is nice here)
• 1 cup cilantro, chopped, leaves only
• ½ cup red onion, diced
• Serrano peppers, roasted and chopped fine
• 2 Tbs lime juice
• 1 Tbs TAO extra virgin olive oil
• 1 medium avocado, sliced
• Salt and pepper to taste
• Pepitas, roasted (we prefer Stonybrook Pepitas)
Instructions:
Drain the whole, peeled tomatoes, chop them up, and mix with 1 cup chopped cilantro (no stems), ½ cup diced red onion, 2 roasted and finely chopped serrano peppers, 1 Tbs EVOO and 2 Tbsp. lime juice. Salt and pepper to taste.
Mix in some toasted and ground pepitas for a delicious pumpkin salsa fresca. Serve with tortilla chips and sliced avocado
The smokey grill flavor and crustiness of the bread combined with the salty, tangy, nutty, creamy,
herbiness of the toppings is wonderful enough by itself, but it can also serve as a jumping off point for any
number of sandwiches. You can top the bread and spreads off with slices of grilled chicken or a runny fried egg
and grilled asparagus, for example, and your life will never be the same…
Serves 6 slices
Ingredients
• 2 cups baby spinach, cleaned and torn into small pieces
• 1/2 cup fresh thyme leaves (stems removed)
• 1/2 cup toasted pine nuts
• 3 garlic cloves, peeled and smashed
• 1/2 cup freshly grated Parmesan
• 1/2 teaspoon salt
• 1/2 cup TAO olive oil plus more for brushing
• 1/2 cup creme fraiche
• 2 teaspoons minced preserved lemon
• 6 thick slices of good Italian country bread
1. In a food processor, combine the spinach, thyme, pine nuts, garlic, Parmesan, and salt. Process until the
ingredients are roughly chopped. With the processor running, gradually drizzle in the olive oil until you
have a chunky pesto. Set aside. (This will make more pesto than needed; the rest can be kept refrigerated
for about a week and used in other dishes like pasta, chicken, and fish.)
2. In a small bowl, combine creme fraiche and preserved lemon. Allow to stand in the refrigerator for about a
half hour for the flavors to combine.
3. Heat the grill. Lightly brush each slice of bread with olive oil on both sides. Grill the slices a minute or
two per side until they are crusty and have charred grill marks but are still soft in the middle.
4. Spread each slice of bread with the pesto, and top with a generous smear of preserved lemon cream.
The outcome of this really depends on the quality of the ingredients. Pick from the store or farmers’ market the ripest, heaviest you can find. We like the “ugly” and heirloom varieties, but when we can’t find great fresh tomatoes we’ll use high-quality, petite diced canned San Marzano tomatoes or fire roasted, petite diced from Muir Glen. Just be sure to drain the tomatoes thoroughly. Save the juice and add to pasta water or use the juice when steaming spinach or broccoli!
INGREDIENTS:
• 20-24 oz fresh tomatoes (4-5 roma tomatoes or 3-4 regular tomatoes) diced small. Or use canned, petite diced tomatoes that have been drained completely. Fire roasted tomatoes are excellent choice, too!
• 1 clove garlic, minced
• 1/4 cup fresh basil chopped fine
• 2 tablespoons The Ancient Olive single varietal EVOO or Tuscan Herb or Basil olive oil
• 1 tablespoon red wine vinegar by Giuliano Hazan.
• TAO balsamic vinegar for drizzling. We like our extra dense, traditional and fig for this dish. Red wine vinegar is typically used to create a classic bruschetta, and you can optionally drizzle the bruschetta with balsamic vinegar just before serving.
• 1/2 teaspoon each salt & pepper (or to taste)
• Optional: Grated parmesan Reggiano** do NOT use finely ground cheese as this will make the bruschetta look cloudy our muddy; grate should be like tiny pieces of angel hair or capellini pasta.
• 1 baguette
• EVOO & fresh garlic pieces
• Our olives, as a side dish. Obviously, this is optional but a mistake not to serve them with this dish!
DIRECTIONS:
• Dice tomatoes about 1/4″ and lightly drain.
• Mix all ingredients and let stand at room temperature for at least 1 hour.
• Slice the baguette, brush with olive oil and toast or grill until lightly browned. Rub each toasted slice baguette with a clove of raw garlic.
• Top with tomato mixture and sprinkle with grated cheese. Best served at room temp and with a big bowl of our amazing olives!
Gremolata is a dressing or garnish made with chopped parsley, garlic, and grated lemon zest (and sometimes mint), served as an accompaniment to meat, chicken or fish, or in this recipe, as the perfect match for pasta!
You can use the gremolata on flatbreads and as a marinade to baked chicken and fish. Gremolata also makes a bright accompaniment to oysters and shrimp! Always serve with fresh lemon slices or wedges.
Note: To make a bright Gremolata marinade or salad dressing, combine the first 6 ingredients of this recipe and add ¼ cup of TAO Citrus Mint balsamic vinegar.
Serves 4 to 6
INGREDIENTS:
INSTRUCTIONS:
Amanda Paa – Heartbeet Kitchen
Easy Seven Layer Hummus Dip
Adapted from Amanda Paa at Heartbeet Kitchen:
Instead of serving a classic seven-layer dip (one with salsa, refried beans, and guacamole), try this fresh and healthy version. Scatter the layers atop your favorite homemade hummus recipe, but you can definitely use store-bought to make this a simple and quick dish.
Obviously this seven-layer hummus dip is first and foremost a dip. But! Here are a couple of leftover ideas for you:
• as a spread for a vegetarian wrap, stuffed with brown rice and romaine lettuce
• as a base for poached eggs
• as a grain bowl component
Amanda likes to serve this dip by spreading the hummus onto this marble platter, but if you’re taking this to a party, it transports well in a simple glass dish.
INGREDIENTS
• 12 oz. your favorite hummus recipe, or 12 oz. store-bought hummus
• 1/2 cup chopped cucumber
• 1/2 cup quartered cherry or halved grape tomatoes
• 1/4 cup chopped red bell pepper strips from a jar with liquid drained
• 1/4 cup chopped Kalamata olives
• 1/2 cup drained, chopped artichoke hearts
• 1/4 cup – 1/2 cup crumbled feta cheese
• 2 teaspoons Pink Peppercorn Thyme or Greek Freak spice blend from Spiceologist
• 1 tablespoon minced, fresh dill optional
• olive oil to marinate components and for drizzling (Use TAO EVOO, or lemon olive oils)
DIRECTIONS
Marinate the components: In a medium bowl, add chopped cucumber, tomato pieces, red bell pepper strips, Kalamata olives, chopped artichoke hearts and feta cheese. Sprinkle mixture with 1 ½ teaspoons Pink Peppercorn Thyme or Greek Freak spice blend and drizzle with olive oil to coat. Gently stir mixture and let stand at room temp for about 15 minutes.
Spread the hummus on the bottom of a large glass dish or marble platter and top with cucumber, tomatoes, red bell pepper, olives and artichoke hearts. Sprinkle with feta, remaining teaspoon of spice blend and drizzle with olive oil.
INGREDIENTS
6 medium carrots, shredded
1 large sweet onion, finely chopped
2 celery ribs, finely chopped
3 tablespoons leek olive oil, butter olive oil or roasted butternut squash oil
1 medium apple, peeled and shredded
5 garlic cloves, minced
1 can (29 ounces) solid-pack pumpkin
1 can (14-1/2 ounces) chicken broth
1/4 cup minced fresh parsley
2 teaspoons dried thyme
1 teaspoon salt
1 teaspoon brown sugar
1 teaspoon ground cumin
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon pepper
2 cups 2% milk
1 cup heavy whipping cream
Top with Stonybrook Pepitas
DIRECTIONS
In a Dutch oven, saute the carrots, onion and celery in butter oil or butternut squash for 4 minutes. Add apple and garlic; cook 2 minutes longer or until vegetables are tender.
Stir in the pumpkin, broth, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add milk and cream. Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through. Garnish servings with pumpkin seeds and a drizzle of leek olive oil, butter olive oil or roasted butternut squash oil. Yield: 10 servings (2-1/2 quarts).
