Dinner

Brightland Creations: Crudite Delights by Alexis Deboschnek

Brightland Creations: Crudite Delights by Alexis Deboschnek
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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.

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Herby Yogurt Dip

[close type="rte"] [open type="ingredients"] [ingredient product="false" text="2 cups whole milk Greek yogurt"] [ingredient product="false" text="1 bunch parsley, stems removed"] [ingredient product="false" text="1 bunch cilantro, stems removed"] [ingredient product="false" text="½ cup basil"] [ingredient product="false" text="2 cloves garlic, grated"] [ingredient product="false" text="1½ teaspoons kosher salt"] [ingredient product="false" text="½ teaspoon freshly ground black pepper"] [ingredient product="false" text="Juice of 2 lemons"] [ingredient product="false" text="Flaky sea salt, to serve"] [ingredient product="true" handle="lucid" title="Brightland LUCID olive oil" text="2 Tbsp of PRODUCT + more to taste"] [close type="ingredients"] [open type="instructions"] [instruction step="1" text="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."] [instruction step="2" text="Add the lemon juice and Brightland's LUCID and process until combined."] [instruction step="3" text="Sprinkle with flaky sea salt and a drizzle of Brightland's LUCID olive oil."] [close type="instructions"] [open type="rte"]

Beet Spread

[close type="rte"] [open type="ingredients"] [ingredient product="false" text="5 beets, peeled, greens removed"] [ingredient product="false" text="¾ cup walnuts"] [ingredient product="false" text="1 cup grated Parmigiano-Reggiano"] [ingredient product="false" text="½ cup ricotta"] [ingredient product="false" text="2 cloves of garlic] [ingredient product="false" text="1½ teaspoons kosher salt"] [ingredient product="false" text="½ teaspoon freshly ground black pepper"] [ingredient product="false" text="¼ cup sherry vinegar"] [ingredient product="true" handle="lucid" title="Brightland LUCID olive oil" text="1/2 cup of PRODUCT"] [close type="ingredients"] [open type="instructions"] [instruction step="1" text="Preheat oven to 400˚F."] [instruction step="2" text="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."] [instruction step="3" text=" Reduce heat to 350˚F."] [instruction step="4" text="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."] [instruction step="5" text="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."] [instruction step="6" text="With the motor running, slowly drizzle in Brightland's LUCID until just combined."] [instruction step="7" text="Add the sherry vinegar and pulse twice more until just combined."] [close type="instructions"]

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