Crudites With Olive Butter Recipes
CRUDITES WITH OLIVE BUTTER
Steps:
- Mix 1 tablespoon minced kalamata olives and 1 stick softened butter in a small bowl; sprinkle with sea salt. Serve with sugar snap peas, baby carrots and halved radishes for dipping.
CRUDITéS SALAD WITH FARRO AND PECANS
Provided by Gerardo Gonzalez
Categories Salad Tomato Side Low Fat Quick & Easy High Fiber Dinner Lunch Almond Pecan Cauliflower Fennel Kale Radish Zucchini Spring Summer Healthy Low Cholesterol Vegan Watercress Bon Appétit Dairy Free Soy Free No Sugar Added
Yield 4 Servings
Number Of Ingredients 17
Steps:
- Vinaigrette:
- Whisk oil, lemon juice, and salt in a small bowl to combine; set aside.
- Salad:
- Cook pecans and oil in a small skillet over medium heat, stirring often, until nuts are darkened in color, 5-7 minutes. Let cool, then coarsely chop so you have a variety of sizes, with some pieces almost pulverized. Set aside 2 tablespoons nuts for serving.
- Whisk almond butter and 1 tablespoon vinaigrette in a medium bowl to combine. Add kale and massage dressing into leaves with your hands until evenly coated; season with salt and pepper.
- Toss fennel, zucchini, radishes, cauliflower, tomatoes, watercress, farro, and remaining pecans in a large bowl with remaining vinaigrette; season with salt and pepper. Add kale and toss to combine. Drizzle with oil and serve topped with reserved pecans.
CRUDITES WITH OLIVE OIL AND FLAVORED SALTS
Categories Vegetable Appetizer Low Carb Spice Curry Summer Bon Appétit Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Place sesame seeds in small nonstick skillet set over medium heat. Stir until toasted and golden brown, about 3 minutes. Cool completely. Place in a spice grinder with 1 1/2 teaspoons salt. Process until finely ground. Transfer mixture to small ramekin.
- Mix curry powder and 5 teaspoons salt in small bowl. Transfer mixture to another small ramekin.
- Mix paprika and 5 teaspoons salt in small bowl. Transfer mixture to another small ramekin. (Flavored salts can be made 1 day ahead. Cover and set aside at room temperature.)
- Pour oil into small bowl or ramekin. Place vegetables decoratively on platter. Serve, passing oil and salts separately.
GARLIC AND OLIVE BUTTER
Provided by Rachael Ray : Food Network
Categories condiment
Time 5m
Yield 1 pound
Number Of Ingredients 3
Steps:
- Place the garlic in a food processor and process until chopped. Add the softened butter and process until smooth. Add the olives to the food processor and pulse them into the mixture until they are just barely combined. Roll garlic olive butter into logs using double layers of plastic food wrap. Store butter logs in the freezer. Cut off discs to top grilled chicken or broiled fish.
- For Garlic Olive Bread: Soften 1/4 pound of butter to make 1 loaf of garlic olive bread. Toast a split loaf of bread under hot broiler. Spread with softened garlic olive butter on each half of bread. Sprinkle bread with a little grated cheese and return bread to broiler to melt butter and cheese. Slice and serve.
SEASONAL CRUDITES WITH HUMMUS AND BABA GANOUSH
You won't believe that this sophisticated spread is also perfect for phase 1. Asparagus, bell peppers and broccoli are arranged on a platter with your choice of hummus and baba ganoush for dipping.
Provided by Allrecipes Member
Yield 2
Number Of Ingredients 20
Steps:
- Preheat oven to 400 degrees F. Cut eggplant in half lengthwise and lightly score the surface. Sprinkle generously with salt and olive oil. Roast, cut side down, on cookie sheets for 40 minutes or until eggplants are very soft. Remove from oven and let cool.
- In food processor, puree chickpeas, lemon juice, garlic, tahini and parsley. While machine is on, slowly pour in the olive oil. Add more oil or some vegetable stock to desired consistency. Season to taste with salt and pepper. Chill, covered, while continuing with eggplant.
- Scoop flesh from skin of eggplant and puree in food processor with garlic, lemon juice, tahini and parsley. While machine is on, slowly pour in the olive oil. Add more oil or some vegetable stock to desired consistency. Season to taste with salt and pepper. Chill, covered, while preparing crudites.
- Select a pot large enough to hold all the asparagus. Fill it with water and put on to boil. Salt the water generously. Trim the bottom inch or two from the asparagus. Cut the florets from the broccoli. Cut the base from the bok choy and separate the stems, rinsing off any dirt. Cut off the tops of the bell peppers and remove the cores and seeds. Cut peppers into strips. Cut celery into smaller pieces to match the size of the peppers. Cut yellow squash into spears to match the peppers and celery. Once water is boiling, immerse asparagus for about 3 minutes or until tender to taste. Remove and immediately rinse under cold water to stop them from cooking. Repeat with broccoli florets. Keeping vegetables separate, arrange on platters and serve with hummus and baba ganoush.
Nutrition Facts : Calories 488.3 calories, Carbohydrate 47.1 g, Fat 30.7 g, Fiber 18.3 g, Protein 16 g, SaturatedFat 4.3 g, Sodium 503.3 mg, Sugar 12.3 g
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- Fill 2 large bowls with ice water. Bring a large pot of salted water to a boil. Add the asparagus and cook until it is crisp-tender, 2 to 3 minutes. Transfer the asparagus to a bowl of ice water to cool; drain well and pat dry.
- Return the water in the pot to a boil. Add the broccoli rabe and cook until crisp-tender, about 2 minutes; drain. Immediately plunge the broccoli rabe into the other bowl of ice water to cool. Drain well and pat dry.
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