Servings: 4-6
We love when talented chefs share the wonderful ways they are using Brightland, especially our LUCID oil. It is our pleasure to introduce author and recipe developer Alexis deBoschnek to our field notes, previously the Senior Food Specialist at Buzzfeed Tasty. Alexis has created two marvelous recipes that are certain to be staples on our crudite platters for years to come.
Herby Yogurt Dip
Ingredients
- 2 cups whole milk Greek yogurt
- 1 bunch parsley, stems removed
- 1 bunch cilantro, stems removed
- ½ cup basil
- 2 cloves garlic, grated
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- Juice of 2 lemons
- Flaky sea salt, to serve
- 2 Tbsp of Brightland LUCID olive oil + more to taste
Instructions
- 1 In the bowl of a food processor, add the yogurt, parsley, cilantro, basil, garlic, salt and pepper and pulse until the herbs are finely chopped.
- 2 Add the lemon juice and Brightland's LUCID and process until combined.
- 3 Sprinkle with flaky sea salt and a drizzle of Brightland's LUCID olive oil.
Beet Spread
Ingredients
- 5 beets, peeled, greens removed
- ¾ cup walnuts
- 1 cup grated Parmigiano-Reggiano
- ½ cup ricotta
- 2 cloves of garlic
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup sherry vinegar
- 1/2 cup of Brightland LUCID olive oil
Instructions
- 1 Preheat oven to 400˚F.
- 2 Wrap the beets in foil and place on a rimmed baking sheet. Roast for 1 hour, or until fork-tender. Let the beets cool to room temperature.
- 3 Reduce heat to 350˚F.
- 4 Place the walnuts on a rimmed baking sheet and roast for 5 minutes, until golden brown and toasted. Let the walnuts cool to room temperature.
- 5 In the bowl of a food processor, add the beets, walnuts, Parmigiano-Reggiano, ricotta, salt, pepper, and garlic and pulse until the beets and walnuts are finely chopped.
- 6 With the motor running, slowly drizzle in Brightland's LUCID until just combined.
- 7 Add the sherry vinegar and pulse twice more until just combined.
