Rosemary Infused Almonds:
- Raw almonds
- 1 cup olive oil
- 4 cloves of garlic - smashed
- 4 springs of rosemary
- 1/4 teaspoon red pepper flakes
- 1-2 teaspoon sea salt
Toast almonds in the oven at 350 degrees for ten minutes. During the last five minutes of the almonds toasting, heat olive oil with rosemary, garlic, red pepper flakes, sea salt. Once out of the oven, place almonds in a glass bowl and then add the mixture. Stir every 5 minutes until almonds are cool. Drain and then place almonds on a paper towel.
Citrus Marinated Olives:
- 1 1/2 cups Kalamata olives or other brine-cured black olives
- 1 1/2 cups cracked brine-cured green olives
- 1 cup olive oil
- 1/4 cup chopped fresh cilantro
- 1/4 cup fresh lemon juice
- 1/4 cup orange juice
- 6 large garlic cloves, thinly sliced
- 3 tablespoons chopped fresh parsley
- 1 tablespoon grated lemon peel
- 1 tablespoon grated orange peel
- 1/2 teaspoon dried crushed red pepper
Combine all ingredients in large heavy-duty resealable plastic bag. Shake bag to blend ingredients. Refrigerate at least 1 day and up to 3 days, turning bag occasionally. Transfer olives and some marinade to bowl. Let stand 1 hour at room temperature before serving.
Roasted Beet Hummus:
- 1 small roasted beet
- 1 15-oz. can cooked chickpeas (mostly drained // 1 can yields ~1 3/4 cup)
- 1 large lemon (zested)
- 1/2 large lemon (juiced)
- 1 healthy pinch salt and black pepper
- 2 large cloves garlic (minced)
- 2 heaping Tablespoons of tahini
- 1/4 cup extra virgin olive oil
Roast your beet to your preference. Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain. Add remaining ingredients except for olive oil and blend until smooth. Drizzle in olive oil as the hummus is mixing. Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water.
Will keep in the fridge for up to a week.