EGGPLANT & ROASTED PEPPER DIP A variation on Baba Ganoush Ingredients: 1 small eggplant, ends trimmed, diced 3 Tbsp Beyond the Olive High Polyphenol Pasadena Blend extra virgin olive oil, divided Salt and pepper to taste Juice of a lemon 1 cup roasted red peppers* Recipe Below (your own are always tastier, but drained from a jar is faster) 1 clove garlic, chopped 3 Tbsps finely chopped fresh basil Directions: Preheat oven to 400 degrees. In a large bowl, toss eggplant with 1 Tbsp olive oil. Spread eggplant on a large baking sheet and roast in the oven for 15 minutes, turning every five minutes. Eggplant is done when it is tender and lightly browned. Remove from oven and let...
OLIVE DIP
(Makes about 2 cups)
Ingredients:
1 Jar Beyond the BLACK OLIVE TAPENADE
8 oz softened cream cheese
1/3 cup mayo (optional - use if you like it more creamy)
1/3 cup chopped pecans
Directions:
Combine all ingredients in small bowl. Stir together until well mixed.
Simplistically Seedy Crackers When we make Raspberry Pear Balsamic, we end up with lots of raspberry seeds. Why waste them - they're full of antioxidants and fiber. Finding a recipe that calls for raspberry seeds is daunting, so we created our own. Don't have any - don't worry - other seeds work just as well. But we gotta ask - why has the chia reached millennial popularity and the raspberry seed hasn't? What do the big jam producers do with the seeds from their raspberry jam? What do you do when you make raspberry jam or syrup - do you strain the seeds? This is for the folks out there who may happen to have raspberry seeds, and for those of you who...
