Roasted Carrot and Beet Labneh Topped with Gremolata

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Roasted Carrot and Beet Labneh Topped with Gremolata
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Servings
6 People
Servings
6 People
Roasted Carrot and Beet Labneh Topped with Gremolata
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Servings
6 People
Servings
6 People
Ingredients
Carrots
Carrot & Beet Top Gremolata
Servings: People
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Instructions
  1. Beet Labneh: ·Pre heat oven to 400°F. ·Wrap cleaned beets in foil and place in oven. Bake time depends on the size of the beet. ·A paring knife should easily slide through the beet when fully cooked. Also, the skin of the beet should easily slide off. ·Let cool for 10 minutes. Then slide the skin of the beets off. ·Blend until smooth in a blender or food processor. Then add labneh, lime juice and salt and pepper to taste. Beet & Carrot Top Gremolata: ·Combine all ingredients into a bowl and mix well (if pre-chopped). Or process everything in a food processor, being careful to only pulse the machine to keep the mixture “chunky” Notes: ·Use orange zest instead of lemon in the gremolata. ·Use the gremolata over fish, pasta, or to top a salad. ·Extra carrots can be blended and made into a soup
Roast the Carrots
  1. Preheat oven to 400°F.
  2. Place unpeeled carrots on foil or parchment lined baking sheet.
  3. Drizzle EVOO over carrots and season with salt and pepper.
  4. Roast until a paring knife slides easily through the thickest part of the carrots.
Beet Labneh
  1. Wrap cleaned beets in foil and place in oven. Bake time depends on the size of the beet.
  2. A paring knife should easily slide through the beet when fully cooked. Also, the skin of the beet should easily slide off.
  3. Let cool for 10 minutes. Then slide the skin of the beets off.
  4. Blend until smooth in a blender or food processor. Then add labneh, lime juice and salt and pepper to taste.
Beet & Carrot Top Gremolata
  1. Combine all ingredients into a bowl and mix well (if pre-chopped). Or process everything in a food processor, being careful to only pulse the machine to keep the mixture “chunky”
Recipe Notes

Use orange zest instead of lemon in the gremolata.
Use the gremolata over fish, pasta, or to top a salad.
Extra carrots can be blended and made into a soup

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Whipped Ricotta Toast 2 Ways

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Whipped Ricotta Toast 2 Ways
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Whipped Ricotta Toast 2 Ways
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Ingredients
MARINATED TOMATOES
WHIPPED RICOTTA
MACERATED STRAWBERRIES
Servings:
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Instructions
MACERATED STRAWBERRIES
  1. Place the hulled and sliced strawberries in a bowl and add the sugar. Mix until combined and let the strawberries sit at room temperature for 30 minutes.
MARINATED TOMATOES
  1. Combine the cherry tomatoes, extra virgin olive oil, balsamic vinegar, fresh basil, and minced garlic in a bowl and season to taste with salt and pepper. Mix until combined and let the tomatoes sit at room temperature for 10-15 minutes.
WHIPPED RICOTTA
  1. Add the ricotta, olive oil, honey, and salt to a food processor. Blend until completely smooth and creamy, 1 to 2 minutes. Spread or pipe the ricotta on a piece of toasted sourdough bread and add your toppings.
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Spaghetti Aglio e Olio

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Spaghetti Aglio e Olio
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Recipe adapted from loveandlemons.com
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Spaghetti Aglio e Olio
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Recipe adapted from loveandlemons.com
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Prepare the pasta according to the package directions, in a pot of salted boiling water, until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
  2. Heat the oil in a large skillet over medium heat. Add the garlic and red pepper flakes. Stir and cook 30 seconds to 1 minute, until the garlic is lightly browned around the edges. Add the kale, salt, and several grinds of pepper and cook, tossing with tongs, until the kale is wilted, up to 1 minute.
  3. Add the spaghetti and toss to combine. Add ½ cup pasta water, lemon juice, lemon zest, and toss. If the pasta is seeming too dry, add the remaining ½ cup pasta water to create a light sauce.
  4. Season to taste. Garnish with parsley and serve with Parmesan or vegan Parmesan.
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Carrot Top Pesto

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Carrot Top Pesto
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Carrot Top Pesto
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Ingredients
Servings:
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Instructions
  1. Combine carrot tops, basil leaves, arugula, garlic, lemon juice, and almonds in a food processor fitted with a steel blade. Pulse until finely chopped.
  2. Add red pepper flakes, season with kosher salt and black pepper. Pulse to incorporate.
  3. While food processor is running, slowly add olive oil in a streaky stream.
  4. Transfer to bowl and stir in parmesan and lemon zest.
Recipe Notes

Use pesto on pasta, sauteed vegetables, or in scrambled eggs!

Pesto can be stored in an air-tight container in the refrigerator for up to 1 week.

Try freezing pesto in ice cube trays for already portioned single servings to use all season. Frozen pesto will keep for up to 1 month.

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Stars & Stripes Caprese Salad

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Recipe adapted from The Baker Mama

Stars & Stripes Caprese Salad
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This American Flag Caprese Salad is as delicious as it is patriotic! Top with a Blueberry Balsamic Drizzle and serve with grilled baguette for a perfectly-fresh, kid friendly and festive summer dish!
Servings Prep Time
10 10
Cook Time
10
Servings Prep Time
10 10
Cook Time
10
Stars & Stripes Caprese Salad
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This American Flag Caprese Salad is as delicious as it is patriotic! Top with a Blueberry Balsamic Drizzle and serve with grilled baguette for a perfectly-fresh, kid friendly and festive summer dish!
Servings Prep Time
10 10
Cook Time
10
Servings Prep Time
10 10
Cook Time
10
Ingredients
Blueberry Balsamic Drizzle
Servings:
Units:
Instructions
Instructions
  1. Preheat the oven to 375°F.
  2. Cut 12 mini stars out of 3 slices of fresh mozzarella using a mini star cutter. Set aside.
  3. With a serrated knife, slice the baguette on the diagonal into 20 even slices. Brush each slice on both sides with olive oil and place in a single layer on a baking sheet. Bake for 6-8 minutes, until lightly toasted and golden brown around the edges.
Prepare Blueberry Balsamic Drizzle
  1. In a large saute pan over medium heat, add blueberries and balsamic vinegar. Continuously stirring. Once blueberries burst reduce heat to low and simmer for 5 minutes until the sauce begins to reduce and thicken.
Assemble
  1. Arrange toasted bauqette by layering sliced mozzarella, basil, tomato and fresh blueberries. Garnish with mozzarella stars and drizzle with blueberry balsamic glaze. Repeat and enjoy!
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