Crudites With Olive Oil And Flavored Salts Food

CRUDITE WITH INFUSED OLIVE OIL AND BALSAMIC

Steps:

• 1. Coarsely chop and mix together the rosemary, thyme, garlic and anchovy, if using. Sprinkle in the salt and mash into a slightly chunky paste using the flat part of the knife. Place in a small pot with the olive oil and warm over low heat until fragrant and sizzling, about 15 minutes. Set aside to cool.
• 2. Warm the vinegar, sugar, pepper flakes and zests in another small pot over low heat, stirring, until the sugar is dissolved and the vinegar is steaming, 15 minutes. Set aside to cool.
• 3. Transfer the oil and vinegar into separate small serving dishes and serve with assorted vegetables for dipping.

3-WAY DIP WITH CRUDITéS

Steps:

• Make the Base Dip:Soak the beans overnight in enough water to cover by 3 inches. Drain and place in a large saucepan. Cover with water by 2 inches and bring to a boil over high heat. Lower heat to a simmer, cover, and cook until beans are tender (1 - 1 1/2 hours, adding a generous teaspoon of salt during the last half hour of cooking). Drain and allow to cool. (Can be prepared 1 - 2 days ahead; store covered in the refrigerator.) Place cooled beans in the work bowl of a food processor along with garlic. Process using on/off pulses until well incorporated. Turn on processor and slowly drizzle oil through the tube until smooth. Season with salt and pepper to taste. Divide the mixture into 3 serving bowls.
• Sun-Dried Tomato Dip:Combine sun-dried tomatoes and one portion of the bean dip into the work bowl of a food processor. Process, using on/off pulses until sun-dried tomatoes are well incorporated. Add rosemary and parsley. Mix well.
• Indian Spice Dip: Stir curry powder and turmeric into one portion of the base bean dip.
• Fiery Bean Dip: Sprinkle smoked paprika or chipotle chili powder over the top of one bowl of base bean dip.
• To Serve: Place the dips in the center of a serving platter and surround it with a wide variety of vegetables.

CRUDITéS SALAD WITH FARRO AND PECANS

Steps:

• Vinaigrette:
• Whisk oil, lemon juice, and salt in a small bowl to combine; set aside.
• Salad:
• Cook pecans and oil in a small skillet over medium heat, stirring often, until nuts are darkened in color, 5-7 minutes. Let cool, then coarsely chop so you have a variety of sizes, with some pieces almost pulverized. Set aside 2 tablespoons nuts for serving.
• Whisk almond butter and 1 tablespoon vinaigrette in a medium bowl to combine. Add kale and massage dressing into leaves with your hands until evenly coated; season with salt and pepper.
• Toss fennel, zucchini, radishes, cauliflower, tomatoes, watercress, farro, and remaining pecans in a large bowl with remaining vinaigrette; season with salt and pepper. Add kale and toss to combine. Drizzle with oil and serve topped with reserved pecans.

CRUDITES WITH OLIVE BUTTER

Steps:

• Mix 1 tablespoon minced kalamata olives and 1 stick softened butter in a small bowl; sprinkle with sea salt. Serve with sugar snap peas, baby carrots and halved radishes for dipping.

WHIPPED FETA HERB DIP

Steps:

• Preheat oven to 350 degrees.
• Separate head of garlic into individual cloves. Rub off any papery skin but do not completely peel the cloves. Trim the end off the stem end of each clove.
• Put the cloves in the center of a piece of foil, drizzle with olive oil, sprinkle with salt and gather up into a pouch.
• Bake directly on the oven rack until soft and lightly browned, about an hour.
• Open the pouch and let cool until the are cold enough to handle. Then squeeze each clove gently at the untrimmed end. Store refrigerated until ready to use.
• Place all ingredients in a food processor or blender and pulse until completely smooth and air has been whipped in.
• Spoon into serving dish and top with a drizzle of olive oil. Garnish with roasted garlic cloves and fresh herbs.
• Store covered in the refrigerator until ready to serve, up to 3 days. Serve with vegetables, pita chips, beet crisps or toasted baguette.

CRUDITES WITH OLIVE OIL AND FLAVORED SALTS

Steps:

• Place sesame seeds in small nonstick skillet set over medium heat. Stir until toasted and golden brown, about 3 minutes. Cool completely. Place in a spice grinder with 1 1/2 teaspoons salt. Process until finely ground. Transfer mixture to small ramekin.
• Mix curry powder and 5 teaspoons salt in small bowl. Transfer mixture to another small ramekin.
• Mix paprika and 5 teaspoons salt in small bowl. Transfer mixture to another small ramekin. (Flavored salts can be made 1 day ahead. Cover and set aside at room temperature.)
• Pour oil into small bowl or ramekin. Place vegetables decoratively on platter. Serve, passing oil and salts separately.

INDIAN STYLE HUMMUS

Steps:

• Cut the tops of the lemons off and a little off the bottom so the lemons can sit upright. Hollow out the lemons and do this is a bowl to reserve the lemon juice. Place the hollowed out lemons in a plastic Ziploc bag and place in the refrigerator.
• Toast sesame seeds and set aside. Do the same with the cumin seeds or cumin powder and set aside. To toast cumin powder just place in a small frying pan on medium low heat. When it becomes fragrant, add cumin powder to food processor. I used cumin powder and ended using 1 tablespoon, but I really like cumin flavor.
• In a food processor,place ginger, jalapeno chilies (optional), cream cheese or tofu, and cooked chickpeas. Blend until smooth. If you are using canned chickpeas, make sure to drain well.
• Stop food processor and add toasted spices, sour cream (omit if making vegan) oil, onion powder and salt. Blend well. If sour cream was omitted, test consistency and add more oil if it is too thick. The consistency is up to your preference.
• Once incorporated, add desired amount of lemon juice, but be careful as the mixture can get too runny. Add salt to season.
• Remove hollowed out lemons from fridge and pipe in the mixture and place filled lemons on a plate.
• Add garnishes as desired.