Homemade Hummus
Rich and Healthy
Ingredients
- 1 can chickpeas , drained (save drained liquid)
- 2 tbsp tahini (or substitute other nut butter or 1 tbsp sesame oil)
- 1 some lemon juice
- 1 pinch salt (or more to taste)
- 1 cloves garlic (optional, or add more to taste)
- 1 pinch parsley (optional, add to taste)
- 1/4 tsp cumin (optional, add to taste)
- 3/25 tsp cayenne (optional, add to taste)
- 1 tsp MarDona Extra Virgin Olive Oil (to taste, optional)
Directions
1. Begin by cutting up vegetables for dipping. (Celery, cucumber, bell peppers, radishes, broccoli... There are so many you can try!)
2. Empty chickpeas into a food processor or blender. Add tahini, then add lemon juice to taste. Add parsley, garlic, spices and salt if using.
3. Puree slowly, adding liquid from the chickpea can until it reaches a creamy texture. (I usually only need 1/8 to 1/4 cup of the liquid to get the consistency I like). 4. Serve!
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Glazed Strawberries with Ricotta
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Ingredients
- 1 tbsp honey
- 1 cup part-skim ricotta cheese
- 3 tbsps MarDona Raspberry Balsamic Glaze
- 1/2 tsp pure vanilla extract
- 16 ounces strawberries (stems and leaves removed, and cut into quarters)
- 1 1/2 tbsps brown sugar
- 1 tbsp fresh basil (cut into fine ribbons)
Directions
1. Place the ricotta cheese in a food processor. Add in the vanilla and the honey. Turn processor on until smooth, about one minute. 2. Place mixture in the refrigerator for a minimum of two hours. 3. In a small sized saucepan, combine the sugar and the MarDona Raspberry Balsamic Glaze. Mix until the sugar dissolves. 4. Bring mixture to a boil and then reduce the heat to a simmer for approximately 3 minutes. 5. Remove pan from the heat and allow to cool entirely. 6. In another bowl, mix together the cooled mixture with the strawberries and basil. 7. Place mixture evenly in 4 separate glasses. Add the ricotta on top. Serve when chilled.
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Ricotta Truffle and Honey
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Ingredients
- 1 Loaf Medium Baguette
- 10 Ounces Ricotta Cheese
- 10 Dashes Pepper Or to taste
- 10 Drizzles Wild Forest White Truffle Honey Or to taste
- 10 Dashes Wild Forest White Truffle Sea Salt Or to taste
Directions
In mixing bowl, blend the fresh ricotta with truffle salt and pepper. Cut the baguette up into 10 slices. Toast slices lightly so they are a little crispy. Take a tablespoon of ricotta mixture and put it on the baguette slices. Drizzle white truffle honey over the toasted slices. Last but not least, sprinkle a little Wild Forest white truffle sea salt on the slices. Easy, mouth watering, and delicious!
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Zesty and delicious!
Ingredients
- 1 1/2 cups plain fat-free yogurt
- 2 tbsps. Wild Forest Extra Virgin Olive Oil
- 2 medium yellow onions (6-8 ounces each, finely chopped)
- 1/4 tsp. sugar
- 1 dash salt
- 1 dash pepper
- 1 handful chives (for garnish, snipped)
Directions
1. Line medium sieve with basket-style coffee filter or paper towel. Spoon yogurt into filer; cover and refrigerate 25 minutes. Discard liquid in bowl. 2. Meanwhile, in 12-inch skillet, heat oil on medium until hot. Add onions, sugar, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Cook 15 to 17 minutes or until dark golden brown, stirring onions occasionally. 3. Line plate with double thickness of paper towels. With slotted spoon, transfer onions to plate to drain further and cool. (Onions will crisp slightly as they cool, and a few pieces may stick to paper towel). 4. In medium bowl, combine sour cream, strained yogurt, and onions. Stir well. Cover, and refrigerate at least 1 hour or up to 3 days. (Dip is best when refrigerated for a day; flavors develop more fully). Garnish with chives and serve with fresh veggies crudites.
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