How to Make Herbed Labneh By Michael Solomonov
Minced apples and herbs add a sweet crunch to this rich and creamy yogurt cheese from Israeli Soul cookbook author and chef Michael Solomonov.
How to Build Butter Boards: 4 Easy to Make Butter Board Recipes & Tips | Big Y Dig In
Butter boards are a great way to upgrade the classic bread and butter of any meal with flavorful flair. The concept is simple — just spread softened butter on a serving board, then embellish with whatever sweet or savory flavors you’d like. Pair with a variety of great dippables from crackers to croissants and you’ll have your party gathering around for more of this spreadable, spoonable and shmear-able appetizer. Learn more with Big Y at
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Cookie Butter Board Recipe:
Ingredients:
24 ounces cookie butter
1/3 cup mini multi-colored button-shaped chocolates
1/3 cup sliced almonds
1/4 cup Food Club sweetened flaked coconut
3 tablespoons Food Club peanut butter chips
3 tablespoons Food Club butterscotch chips
Chocolate teddy bear graham crackers, shortbread cookies, Italian waffle cookies, pound cake slices, for serving
Directions:
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org
Step 1: Wash hands with soap and water.
Step 2: Using the back of a spoon or angled frosting spreader, smear cookie butter around a 12x7 wooden board to form soft peaks and little valleys. Be sure to leave about 3 inches around the edge of the board.
Step 3: Top with chocolates, almonds, coconut, and butterscotch chips.
Step 4: Serve with chocolate teddy-bear-shaped crackers, shortbread cookies, Pizzelle vanilla Italian waffle cookies and pound cake slices.
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Fruit & Nut Honey Butter Board Recipe:
Ingredients:
24 ounces Full Circle Market Cinnamon Honey Sweet Finishing Butter
1/4 cup chopped strawberries
1/4 cup blueberries
1/4 cup blackberries
1/4 cup sliced almonds
1/4 cup chopped pistachios
Graham crackers, apple slices, waffle sticks, fruit bread slices, for serving
Directions:
Step 1: Wash hands with soap and water.
Step 2: Rinse fresh produce.
Step 3: Using the back of a spoon or an angled frosting spreader, smear cinnamon honey butter around a 12x7 wooden board to form soft peaks and little valleys, being sure to leave about 3 inches around the edge of the board.
Step 4: Top with fruit and nuts.
Step 5: Serve with graham crackers, apple slices, waffle sticks and fruit bread slices.
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Mediterranean Butter Board Recipe:
Ingredients:
24 ounces Full Circle Market Black Truffle Savory Finishing Butter
1 cup Big Y classic hummus
1/2 cup chopped marinated olives
1/2 cup chopped grape tomatoes
2 tablespoons pine nuts
1/4 cup crumbled feta cheese
2 tablespoons chopped basil
2 bulbs roasted garlic
Coarse sea salt, to taste
Crostini slices, crispy breadsticks, lavash crackers, bell pepper chunks, cucumber slices, for serving
Directions:
Step 1: Wash hands with soap and water.
Step 2: Rinse fresh produce.
Step 3: Using the back of a spoon or an angled frosting spreader, smear truffle butter around a 12x7 wooden board to form soft peaks and little valleys. Be sure to leave about 3 inches around the edge of the board.
Step 4: Place hummus in center of butter. Place olives, tomatoes, pine nuts, cheese, and basil around hummus. Sprinkle with sea salt and garnish with roasted garlic bulbs.
Step 5: Serve with crostini, lavash crackers, crispy breadsticks, bell pepper chunks and cucumber slices.
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Lox Butter Board Recipe:
Ingredients:
• 24 ounces grass-fed European butter
• --Cracked pepper, to taste
• 6 ounces smoked salmon, cut into bit-sized portions
• 1/4 cup sliced red onion
• 3 tablespoons capers, drained and rinsed
• 1 1/2 tablespoons chopped dill
• 1 lemon, wedged, for garnish
• --Variety of cut-up bagels, herbed focaccia, cucumber slices, for serving
Directions:
Step 1: Wash hands with soap and water.
Step 2: Rinse fresh produce.
Step 3: Using the back of a spoon or an angled frosting spreader, smear truffle butter around a 12x7 wooden board to form soft peaks and little valleys. Be sure to leave about 3 inches around the edge of the board.
Step 4: Place hummus in center of butter. Place olives, tomatoes, pine nuts, cheese, and basil around hummus. Sprinkle with sea salt and garnish with roasted garlic bulbs.
Step 5: Serve with crostini, lavash crackers, crispy breadsticks, bell pepper chunks and cucumber slices.
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About Big Y Big Y is a family-owned grocery store based in Connecticut and Western Massachusetts and we value our founding principles of Value, Quality, Service and Commitment to the Communities we serve above all else. Learn more at
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My FAVORITE Healthy Dip 3 Delicious Ways!
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S01EP03: Why Didn't I Think About That? 4 Vegetarian Dips. Super Easy
A short video on using vegetarian based ingredients to make super easy dips for parties and entertaining guests.
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Recipe:
A. Herbed Avacado Aioli
350g or 3cups avacado
60g or 1/3cup olive oil
10g or 2tbsp cilantro
5g or 1tbsp parsley
20g or 4tbsp green onion
8g or 2tbsp basil
20g or 1 1/2tbsp lime juice
10g or 2tsp garlic
1tsp cayenne pepper
1 1/2tsp salt
Method:
1. Peel and de-seed avacado.
2. Put all ingredients in a food processor and blend until smooth.
3. Serve at room temp.
B. Cool Cucumber Tzatziki
300g or 3cups cucumbers
1200g or 4 1/2cup low fat yogurt
20g or 4tsp minced garlic
15g or 4tbsp chopped mint
10g or 2tbsp fresh dill
25g or 1/8cup olive oil
25g or 2tbsp red wine vinegar
35g or 1/8cup lime juice
1tsp salt
1/2tsp black pepper
Method:
1. Peel cucumbers
2. Place all ingredients in a food processor and blend until smooth.
3. Serve chilled.
C. Roasted Cauliflower n Cranberry Dip.
800g or 7 cups cleaned cauliflower
15g or 2 1/2tsp minced garlic
1/4tsp cayenne
1/2tsp paprika
1/2tsp cumin
1tsp salt
1/2 tsp ginger
1tsp dried dill
180g or 3/4cup olive oil
5g or 1tbsp fresh parsley
5g or 1tbsp fresh basil
150g or 3cup quartered onion
50g or 1/2cup celery
85g or 3/4cup dried cranberries
45g or 1/3cup pistachio
20g or 1 1/2tbsp lime juice
Method:
1. Combine all dry spices, quartered cauliflower, dried dill and half olive oil in a bowl.
2. Thoroughly mix.
3. Pour out unto a baking sheet.
4. Bake at 375F for 15-20mins flipping each cauliflower over half way through.
5. Combine all remaining ingredients and cauliflower into food processor and blend until smooth
6. Serve at room temp
D. Curried Chick Peas Hummus
450g or 3 1/2cup cook chick peas
60g or 1/4cup tahini
15g or 3tbsp green onion
1tsp thyme leaves
50g or 1/4cup lime juice
150g or 1 cup olive oil
50g or 3 1/2tbsp garlic
2tsp cumin
1 1/2tsp curry powder
1 1/2tsp salt
Method:
1. In a sautee pan over med heat, add half the olive oil. Sautee the chick peas for 2mins
2. Add the curry powder and cumin and saute for 1min.
3. Add the thyme and saute for 30secs.
4. Add the green onion and sautee for 1min.
5. Remove from heat and combine all remaning ingredients in a food processor and blend until smooth.
6. Serve at room temp.
Enjoy.
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Whole Roasted Cauliflower with Creamy Harissa Dip | Deliciously Ella
For the Cauliflower:
- 1 large cauliflower
- 1 tablespoon olive oil
- Pinch of sea salt
- Handful of pistachios
- Handful of pomegranate seeds
For the drizzle
- 4 tablespoons tahini (you want this to be smooth and creamy
- 4 tablespoons almond milk
- 2 teaspoons date syrup
- Pinch of sea salt
Harissa Dip
- 3 tablespoons harissa paste
- 250g cashews, soaked for at least 4 hours
- 250-300ml almond milk (or oat milk)
- pinch of salt
Method
Preheat the oven to 180c, fan setting.
Place the cauliflower in baking tray with a good drizzle of olive oil and a pinch of salt.
Bake for an hour to an hour and a half, depending on how big it is, until it's crispy on the outside and tender on the inside.
Mix the dressing together, until it's smooth and creamy.
Once cooked, spoon the drizzle over the cauliflower and sprinkle with crushed pistachios and pomegranate seeds.
For the harissa dip:
Place the cashews in a bowl of water, and leave to soak for at least 4 hours.
Once soft, drain the cashews and place into a food processor with the rest of the ingredients.
Pulse until smooth, adding a little more milk if needed until you reach the consistency you like best.
SOPHIA'S BURGUNDY LIPS AND ROASTED BEETS
HI GUYS !! sorry for the 2 weeks off ! as many of you know its been a bit crazy for me, launching my first collection ! thank you to all of you for your incredible support. Guys I LOVE you
So I am back this week with our favorite Sophia !!!
This week she is cooking this amazing roasted beets and ricotta , guys you HAVE to try it at home it is just incredible.
sending you love xx V
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THE RECIPE
Slow Roasted Beets with smoked Ricotta and Pistachio Lemon Vinaigrette
Ingredients:
1 lb assorted beets, cleaned, and quartered
2 sprigs rosemary
1⁄4 cup olive oil
1⁄2 cup smoked ricotta (or hummus if vegan)
1 cup mesclun salad
1 lemon-zest and juice
1⁄2 shallot
1⁄2 cloves garlic, minced
1 tsp maple syrup
1⁄2 cup chopped fresh herbs of your choice (dill,
parsley, cilantro)
1/ 4 cup toasted pistachios
1⁄4 tsp Himalayan Salt
optional: zaatar spice, hempseeds, red pepper flakes
Process:
Preheat over to 350. In a baking dish or aluminum
foil toss together cleaned beets, rosemary, 1 tbsp.
olive oil, and salt to taste. Roast beets for
approx. 1 hour, or until tender. Once finished, set
aside.
To toast pistachios, place skillet on medium heat.
Add pistachios, tossing until toasted. Be careful,
as they can burn quickly. Once tasted, chop into
small pieces.
For dressing, whisk together lemon, lemon zest,
maple syrup, shallot, garlic, herbs, toasted
pistachios, and salt to taste. Once mixed, whisk in
remaining olive oil until properly emulsified.
Lightly toss the mesclun salad in the dressing
To assemble, scoop 1⁄2 cup smoked ricotta or hummus
onto plate. Arrange beets carefully on top of
ricotta or hummus. Top with mesclun salad. Add
remainder of dressing to top if dish if desired.
Feel free to add various toppings such as zaatar
spice, more lemon zest, red pepper flakes etc.
PRODUCT I USED
the liquid lipstick: ESTEE LAUDER pure color envy
matte liquid lip #QuietRiot
the lip brush: MORPHE g-12 oval lip
the blending brush: SEPHORA COLLECTION pro shadow
brush 14
the cotton buds: MUJI thin cotton buds
the eyeshadow: PAT MCGRATH LABS #copper002 pigment
the eyeshadow brush: SEPHORA COLLECTION pro shadow
brush 14
the balm: SMITH’S ROSEBUD PERFUME CO. rosebud salve
WHAT I AM WEARING
the sweater: FRAME DENIM
the pants: BEAU SOUCI
THE PLACE
HOME
BROOKLYN, NY
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WHO WORKED ON THAT VIDEO :
Co-directed by Violette + WILDI
DP by Franklin Burger
Titles by Kyle Corea
Styling by Allison Bornstein
Edit by Rebecca Gomes Ferenczi
Color by Christina Kolozsvary
Co-produced by Meghan Nguy