Roasted Carrots & Beets with Greek Yogurt Walnut Dip

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Beets & Carrots 

4 Large Carrots
2 Red Beets
2 Golden Beets
Salt & Pepper
Peel carrots and beets. Chop into even sized pieces so that everything will roast evenly.
Place in a baking dish and top with extra virgin olive oil and season with salt & pepper.

Bake at 385° until edges start to brown, about 35-45 minutes.

Greek Walnut Dip

1 cup Greek Yogurt
2 Tablespoons Blue Door Oregano White Balsamic
1/3 Cup Crushed Walnuts
1/2 Lemon

Sea Salt

Whisk together Greek yogurt, juice from 1/2 lemon, Rosemary olive oil and Oregano balsamic, stir in sea salt to taste. Set aside.

Toast walnuts in a heavy pan or skillet over medium high heat until they start to brown. Careful not to let them burn. Remove from heat and let cool.
Put the yogurt dip in a bowl and top with toasted walnuts.
Use to top carrots and beets & enjoy!

Blue Door Roasted Leg of Lamb

This is the Perfect main dish for a family & friends gathering. Very simple and easy to make. Cook to your own preferred doneness. This one will work great using our Melgarejo Hojiblanca Extra Virgin Olive Oil

 

Blue Door Roasted Leg of Lamb from Blue Door Oil & Vinegar on Vimeo.

Arugula Pesto

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Ingredients:

12 ounces baby arugula washed and spun dry

4 medium garlic cloves, peeled

1 teaspoon freshly squeezed lemon juice

1/2 cup hulled, toasted pumpkin seeds

1/2 cup finely grated Pecorino Romano

1 teaspoon fresh ground pepper and salt if used (depending on how salted your pasta water is)

2/3 cup Blue Door Extra Virgin Olive Oil

Directions:

Cook your pasta based on the instructions.

Meanwhile, combine arugula, garlic, lemon juice, half of the cheese, pumpkin seeds, in a food processor. With the motor running, slowly drizzle in olive oil and process until evenly blended until finely processed.  No more than a minute tops. Season well with salt and freshly ground black pepper.

Drain pasta and toss with the arugula pesto and mix until evenly combined. Serve immediately with reserved cheese sprinkled on top.

Oregano White Balsamic Spicy Pickled Winter Vegetables

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Ingredients for the brine:

10 cloves garlic, peeled

2 cups white oregano balsamic

6 teaspoons sea salt

1 teaspoon celery seed

1 teaspoon coriander seed

1 teaspoon mustard seed

1/2 teaspoon black peppercorns

1 Bay leaf, torn

 

For the vegetables:

6 young spring carrots, peeled and cut in half lengthwise

1 cup cauliflower

2 thickly sliced shallots

6-8 whole dried red chilies (depending on how hot you like it)

 

Directions:

In a medium saucepan bring 4 cups water to a boil reduce the heat so the water simmers and add the garlic. Cook for 5 minutes. Add the vinegar and salt, raise the heat, and bring to a boil, stirring until the salt dissolves. Remove from the heat.

In clean 1-quart jars with screw top lids. Divide the seeds and peppercorns between the jars. Place 5 cloves in each jar and then pack the jars full of carrots, cauliflower and chilies. Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate. The pickles will taste good in just a few hours, better after a couple of days. And they’ll keep for about 2 months under refrigeration.

Blue Door Herb Roasted Potatoes

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Ingredients:

5 Potatoes

1/4 Red Onion

2 Cloves of Garlic

1 Sprig of Rosemary

3 Tbsp Blue Door Herb de Provence Olive Oil

2 Tbsp Blue Door Neapolitan Herb Balsamic Vinegar

Sea Salt & Pepper to taste

Directions:

  1. Roughly chop potatoes into 1″-2″ pieces
  2. Mince garlic cloves
  3. Mince red onion
  4. Add everything to a casserole dish and toss together in Herb de Provence olive oil
  5. Drizzle Neapolitan Herb balsamic over potatoes
  6. Pull rosemary from the sprig and add to potatoes
  7. Season with salt & pepper
  8. Roast in the oven at 400° tossing every 20 minutes until crispy on the edges