Lemon & Dill Spread Mediterranean Salad
Summer exemplar – This recipe is cooling, healthy, delicious, and easy. Try this lemon and dill white bean spread topped with crunchy cucumbers, fresh herbs, cherry tomatoes and a sprinkle of olive oil marinated feta cheese.
| Prep Time | 30 minutes |
| Servings |
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Ingredients
White Bean Spread
- 3 15.5 oz white cannellini beans drained
- 2 cloves garlic fresh
- 1/3 cup Redstone Dill Olive Oil
- 1 tbsp lemon juice fresh
Mediterranean Summer Salad
- 1 cup cucumber diced
- 1 cup tomatoes diced or cherry tomatoes halved
- 2 tbsp dill fresh, chopped
- 2 tbsp Parsley fresh, flat leaf, chopped
- 1/2 cup feta cheese
- 1/2 cup olives pitted, halved
- 1/4 cup Redstone Extra Virgin Olive Oil mild, medium, or robust
- 2 tbsp Redstone Serrano Honey Balsamic
- 1 tsp Salt
- 1/4 tsp pepper black
Ingredients
White Bean Spread
Mediterranean Summer Salad
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Instructions
Spread
- Place the beans, garlic, dill olive oil and lemon juice in the bowl of a food processor or blender and process until creamy and smooth. Adjust seasoning based on the salt level of the beans. Refrigerate until the bean spread becomes a bit thick.
Salad
- Place the cut up vegetables in a sealable container. In a separate bowl, whisk the vinegar with the salt until dissolved. Add the olive oil the and pepper and whisk to combine. Pour over the vegetables and allow to marinate refrigerated for no more than an hour.
- To assemble, spoon the bean spread into a wide shallow bowl. Top with the marinated Mediterranean Summer Salad. Garnish the salad with freshly cut herbs, crumbled feta, olives, and an additional drizzle of olive oil. Serve cold with pita or grilled flatbread.
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Lemon Olive Oil Cake
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Ingredients
- 3 cup flour all-purpose
- 3 tsp baking powder
- 2 tsp lemon zest
- .5 cup Redstone Meyer Lemon Olive Oil
- .5 cup Redstone EVOO mild
- 1 cup greek yogurt plain
- 1.5 cup sugar
- 1 Tbsp butter unsalted
- 2 Tbsp honey, butter, Redstone Sicilian Lemon Balsamic each / melt together / drizzle on top after baking
- 5 each egg yolks
Ingredients
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Instructions
- Preheat oven to 350 degrees Mix flour, baking powder, and lemon zest in a bowl. In a separate bowl beat olive oil, yogurt and sugar for 10 minutes Beat egg yolks in a separate small bowl Add egg yolks to oil mixture, folding in until the mixture is smooth. Add flour and mix well by hand. Brush baking dish with olive oil. Add cake batter and bake for 1 hour. Brush cake with melted butter, honey, and balsamic mixture.
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Garlic Olive Oil Yogurt Dip (Tzatziki)
Categories:
| Prep Time | 10 minutes |
| Servings |
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Ingredients
- 2 each garlic cloves, chop coarsely
- 1/4 tsp Redstone Olive Oil Lime Sea Salt
- 1 each cucumber peel, cut lengthwise in half
- 1 cup greek yogurt plain
- 1 tbsp Redstone Sicilian Lemon Balsamic
- 1 tsp Redstone I LOVE Garlic Spice Bldend
- 1 tbsp dill fresh, chopped
- 1/2 tsp pepper ground
- 1 tbsp Redstone Garlic Olive Oil
Ingredients
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Instructions
- Sprinkle salt onto chopped garlic. Mash into puree with blade of knife held sideways. Scrape into medium bowl.
- Scrape out and discard cucumber seeds. Coarsely grate cucumber. Squeeze grated cucumber firmly to extract as much juice as possible. Discard juice. Add to bowl with garlic. Add yogurt, balsamic, olive oil, dill and pepper, stirring together well. Cover and refrigerate for at least 2 hours for flavors to blend. Add more salt if needed.
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Lemon Red Pepper Feta Dip (Htipiti)
Categories:
| Prep Time | 15 minutes |
| Servings |
people
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Ingredients
- 8 oz feta cheese crumbled
- 1 each Red Pepper roasted, chopped rough
- 1 tbsp Redstone Sicilian Lemon Balsamic
- 1 tsp lemon zest
- 2 tbsp Redstone Chipotle Olive Oil
- 1 tsp Cumin
- 1 tsp oregano dried
- 1 tsp chives fresh, chopped
- 1 each garlic fresh clove, chopped
- 1 tsp pepper ground
- 1 tsp Redstone Tuscan Sun Spice Blend
Ingredients
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Instructions
- In food processor, add all ingredients, pulse until fully blended and smooth. If mixture is too thick, add more Redstone Chipotle Olive Oil. Plate and serve with pita chips and/or sliced vegetables.
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Rosemary Pork Gyro Meat
Categories:
| Prep Time | 1.25 hours |
| Cook Time | 1.15 hours |
| Servings |
people
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Ingredients
- 1 each Onion shredded
- 2 lbs pork ground
- 1 tbsp garlic fresh, minced
- 1 tbsp marjoram dried
- 1 tbsp Redstone Herbes de Province Spice Blend
- 1 tsp Redstone Rosemary Sea Salt
- .5 tsp pepper ground
- 6-8 each pita bread
Ingredients
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Instructions
- Process the onion in a food processor for 10 - 15 seconds and turn out into the center of a tea towel. Squeeze out juice, discard juice.
- Add ground pork, onion, garlic, marjoram, spice blend, rosemary salt and pepper. Process until it is a fine paste.
- Preheat oven to 325. Place mixture into a greased loaf pan, making sure to press into the sides of the pan. Place loaf pan into a water bath and bake for 60 - 70 minutes or until the mixture reaches 165 degrees center. Remove from the oven and drain off fat.
- Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat. Allow to sit for 15-20 minutes. Slice and serve on pita bread with Tzatziki sauce, chopped onion, tomatoes and feta cheese.
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