Sweet Potato Hummus

 

1 small Sweet Potato

5 Garlic Cloves

1 can Garbanzo Beans

1/4 cup Tahini Paste

1/4 cup Extra Virgin Olive Oil plus 1 tablespoon

1 tablespoon Champagne Vinegar

Few dashes Hot Sauce

Salt, Pepper, to taste

Preheat an oven to 400 degrees F.  Peel potato and cut into large pieces.  Make a pocket out of foil.  Add potatoes and garlic.  Drizzle with 1 tablespoon olive oil and season with salt and pepper.  Seal it tight.  Bake for about 50-55 minutes.

Drain the beans reserving 2 tablespoon of liquid.

Add all of the ingredients into a food processor.  Process until smooth.

Enjoy with pita bread and veggies.

Baby Spinach Salad with Goat Cheese and Cranberries

6 oz Baby Spinach Bag

1/2 cup Crumbled Goat Cheese

1/2 cup Dried Cranberries

1/2 cup Toasted Almonds

2-3 tablespoons Roasted Garlic Olive Oil, plus garlic cloves

2 tablespoons Balsamic Vinegar

Salt, Pepper, to taste

In a large bowl, combine all the ingredients, toss well, and serve.

Serves 4-5

*See the recipe for Roasted Garlic Olive Oil under the Labels. 

*If you can't find Crumbled Goat Cheese, substitute it for 3 oz of Goat Cheese, and crumble yourself.

Artichoke Pesto Pasta

1 14 oz can Artichoke Hearts, drained

1/4 cup Roasted Garlic Oil, with garlic cloves
2 tablespoons Pine Nuts

2 tablespoons Lime Juice

1/4 cup Cilantro, chopped

Salt, Pepper to taste

Blend all the ingredients together in the food processor. Set aside until ready to use. Can be made a day ahead.

Cook one package of Penne Pasta according to directions.  Toss hot pasta with Artichoke Pesto.

Enjoy!!!

Serves 4-5

Baked Yam Fries with Garlic Aioli

2 Yams

1 tablespoon Paprika

1 tablespoon Cumin

Salt, Pepper to taste

2 tablespoons Olive Oil

Preheat the oven to 425 degrees F.  Cut yams into long thin strips.  Season with paprika, cumin, salt, and pepper.  Drizzle with olive oil and toss it well.  Bake for about 30 minutes, or until golden brown.

Garlic Aioli

2 Egg Yolks

5-6 Garlic Cloves, roasted

1 tablespoon Champagne Vinegar

1/3 cup Extra Virgin Olive Oil

Pinch of Cayenne

Salt, Pepper to taste

In a food processor, place roasted garlic, salt, pepper, and cayenne.  Pulse for 10 seconds.  Add egg yolks and vinegar, and pulse on and off until blended.  Turn on and begin adding olive oil in a thin stream.  If becomes to thick, thin it out with a little water.

Serve Fries with Garlic Aioli.

Serves 3

*If you like, substitute roasted garlic for 2 fresh garlic cloves.

Roasted Garlic Oil

1 1/2 cup Olive Oil

1/2 cup Peeled Garlic Cloves

Preheat the oven to 350 degrees F.  Pour oil into a baking dish and add the peeled garlic.  Cover with foil.

Bake for 30-35 minutes. Let the oil cool and transfer into a jar.

Store in the refrigerator up to two weeks.

*Perfect as a salad dressing.

Roasted Garlic Hummus

1 can Garbanzo Beans

1/4 cup Tahini Sauce

2 Tablespoon Roasted Garlic

1/4 cup Extra Virgin Olive Oil

Juice of one Lemon

8 dashes Hot Sauce

Salt, pepper to taste

Drain the beans reserving 2 tablespoon of liquid. Blend ingredients in a food processor. Ready to eat!!!!

*Peel one head of garlic (or get garlic that's already peeled). Pour one cup olive oil over it and bake covered in the oven at 350 degrees for about 30-35 minutes until garlic is golden color. Perfect for salad dressing.