Is your family getting tired of the same old recipes? Want to step up your game in the kitchen without having to break the bank on fancy ingredients or spend all day in the kitchen? In need of a few quick, delicious, and healthy recipes that will wow your family and be a step above the usual while taking only minutes? Well, we have the answer!
With Sonoma Farm’s line of artisanal gourmet products, every meal can be amazing. With healthy, all natural, and tantalizing products, you’ll be able to transform your cooking into something that will have your family raving. And to give you just a taste, here are a few recipes that use just one of our great products – our lemon olive oil.
Artichoke Lemon Olive Oil Dip Recipe.
Ingredients:
- 400 g of artichoke hearts, kept in water & drained
- 1/4 cup finely chopped fresh parsley
- 1/4 cup (25 g), packed, grated Camembert cheese
- Three tablespoons Sonoma Farm lemon-flavored olive oil
- 1 minced garlic clove (about 1 teaspoon)
- 1/4 teaspoon salt and 1/2 teaspoon fresh black pepper
- 1/4 teaspoon salt
- 8 ounces cream cheese, room temperature
Instructions:
- Put the drained artichoke hearts, parsley, Parmesan, lemon-infused
olive oil, garlic, and salt and pepper into a food processor. Pulse a
few times until a paste forms. Be careful not to overprocess it – a few
pieces of parsley should still be discernible in the mix.
- Add the cream cheese to a medium-sized bow, then add the lemon juice and the artichoke-parsley mixture. Stir thoroughly to combine. Add salt and pepper to taste, then add a few parsley leaves as a garnish. Enjoy with chips, crackers, vegetables, or your other favorite dippable snack.
Beets with Fennel and Lemon Infused Olive Oil Salad
Ingredients:
- 6 medium red beets
- 2 large fennel bulbs
- 6 tablespoons of Sonoma Farm lemon-flavored olive oil
- 1/3 cup dry vermouth
- 1 tbsp whole-grain Dijon mustard
- 1/2 bunch of chives, chopped
- 1/2 bunch of tarragon, finely chopped
Cooking Instructions:
Place the beets in a large pot and add cold water to cover. Cook over high heat until boiling, then lower heat to medium and simmer for about 30 minutes or until the beets are fork tender. Drain, then peel under cold running water. Set aside to cool completely.
Cut the fennel bulbs in half lengthwise and remove any green tops. Remove the core from each half, then cut the bulbs into ¼ inch thick strips.
Return the large saucepan to the burner and add the lemon-flavored olive oil. Over medium heat, add the fennel, season with salt and freshly ground black pepper, and cook for about 5 minutes, stirring occasionally.
Stir in the mustard and vermouth, then simmer. Meanwhile, cut the beets into 1/4-inch-thick rounds. Add to the pot and heat thoroughly, about an additional 5 minutes. Add the herbs and adjust seasoning to taste.
Conclusion
These are just two of the many recipes you can make or modify with Sonoma Farm’s lemon-infused olive oil. Check out more recipes for this and other Sonoma Farm products on our website. And in addition to our lemon-flavored olive oil, we have an array of infused olive oils and vinegars to jazz up your cooking! We also offer a range of other artisanal gourmet products, including certified organic products, all made with fresh, all natural ingredients. Check out our online store to learn more about our offerings and place your order today!
For more information email support@sonomafarm.com Cook healthy and cook yummy with Sonoma Farm!
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