How fun is this Halloween party idea?!Ghoulish Graveyard Dip Halloween is the perfect excuse to indulge that creative streak and present a deconstructed version of crudités with dip. The dip is a take on hummus, using cannellini beans in the place of chick peas, with subtle depth of flavors provided by vomFASS’ delicate Spanish virgin olive oil and red wine vinegar. Ingredients (makes about 2 cups) 1/4 cup vomFASS Don Carlos Extra Virgin Olive Oil 3 cloves Garlic, diced 1 T. Fresh thyme, chopped fine 1 T. Fresh rosemary, chopped fine 2 cans Cannellini beans, drained & rinsed 2 T. vomFASS Vinagre Viejo 1/2 t. Salt 1/4 t. Pepper 1 T. vomFASS Don Carlos Extra Virgin Olive Oil
Directions: 1. In a small skillet, heat 1/4 cup of the olive oil. Add the fresh herbs and garlic, sautéing gently until fragrant or about 1-2 minutes. 2. In the bowl of a food processor, add beans, vinegar, salt & pepper and the olive oil mixture. Pulse to a smooth consistency. Adjust seasoning. Drizzle with 1 T. olive oil.
* Vegetables used in skeleton: Curly lettuce; cauliflower; cherry tomatoes; stuffed olives; carrots; red & orange pepper; broccoli; zucchini; radishes; celery; mushrooms; cucumber; sugar snap peas. Have fun! #waverlyplace #downtownapexnc #downtowncary #apexfarmersmarket #claytonnc #garnernc #trianglefoodies #carync #fuquayvarina #hollyspringsnc #rcityrocks ... See MoreSee Less
Finally, I'm figuring out how to not over cook tuna! Sautéd over high heat just a couple minutes per side in Ginger Sesame Oil and Viola's Orange-Chili Sea Salt. Made a pan sauce - reduced heat, toast black sesame seeds in the pan after removing tuna. Add white wine, small splash of Calamansi Balsam Vinegar and liquid aminos. After cooking a minute, add a tbls of butter and stir until melted. Asparagus was tossed in Lemon Extra Virgin Olive Oil and Garlic Pepper Whole Blend and roasted in oven at 400 degrees for 10 min. I have to say, it was fabulous! ... See MoreSee Less