Appetizers & Side Dishes
Baklouti Chili Agrumato - Cheddar Cheese Cornbread
Warm, spicy, ever so cheesy, and savory, this cornbread is delicious by itself or accompanied by a steamy bowl of soup.
1/2 cup yellow cornmeal
1 tablespoon baking powder 1
1/2 cup Baklouti Chili Olive Oil
8 ounces sharp grated Cheddar, 2 ounces reserved
1/3 cup chopped scallions, +2 tablespoons reserved
Pour the batter into the prepared pan, smooth the top, and sprinkle with the reserved grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.
Roasted Beet Salad with Fresh Goat Cheese, Arugula and Toasted Pecans!
Roasted Beet Salad
1 1/2 pounds fresh beets
1/3 cup arugula blossoms (optional)
8 oz. chèvre (fresh goat cheese)
6 cups baby arugula or mixed greens
1 cup whole pecans, toasted
1/4 cup + 2 tablespoons White A-Premium balsamic vinegar
1 tablespoon good quality grainy mustard
fresh ground pepper to taste
1/3 cup + 2 tablespoons UP Certified Extra Virgin Olive Oil
Preheat the oven to 400. Trim the beets and wrap in one foil packet drizzled with a tablespoon of water. Roast for 1 hour or until tender when pierced through with a knife. Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels.
Cut the peeled beets in to 1" pieces and toss with 2 tablespoons of white balsamic whisked together with 2 tablespoons of olive oil, and set aside.
In a medium size bowl, whisk the remaining white balsamic with the grainy mustard until well combined. Slowly drizzle in your olive oil of choice, whisking constantly until the mixture is thickened or emulsified. Add freshly ground pepper and sea salt to taste.
Arrange the greens in a bowl or on a platter and dress with the white balsamic vinaigrette. Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese, and toasted pecans
Serves 6-8 generous portions
Basil, Heirloom Tomato, and Mozzarella Fresca Salad
6 Cups baby arugula washed, spun dry
Oven Dried Heirloom Tomatoes with Fresh UP EVOO
Start with 2-3 pounds of ripe summer tomatoes. Line a couple of baking sheets with parchment paper. Cut the tomatoes in half and sprinkle with a little sea salt. Bake the tomatoes slow and low at 250 F. for 4-5 hours. Allow the tomatoes to cool completely before packing them into clean jars with lids, stuffed with an assortment of fresh herbs of your choice. I like to use thyme, oregano, and/or rosemary. Cover the tomatoes fully with a fresh UP EVOO of our choice, and refrigerate for up to 3 weeks. They won't last that long however, I can guarantee it!
Crispy Baklouti Potato Croquettes (vegetarian)