FRESCOLIO
Beet Hummus SERVINGS: 6 | PREP TIME: 20 MIN
This brightly coloured appetizer highlights the beautiful shade of beets and offers a different take on hummus with black beans instead of chickpeas. A little spicy EVOO adds a kick. Adapted from www.foodnetwork.ca
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INGREDIENTS Hummus 1 raw beet, roughly chopped 2 cloves garlic, peeled 1 cup cooked black beans, drained and rinsed if using canned 1/4 cup Frescolio Chipotle Infused Olive Oil 2 tbsp lemon juice 1 tbsp Frescolio Traditional 18-year Aged Dark Balsamic Vinegar 1 tsp ground cumin 1/2 tsp sea salt Serve with • Pita bread • Radishes, thinly sliced • Sesame seeds • Fresh herbs such as dill, parsley
INSTRUCTIONS 1. Preheat oven to 375 F. 2. Add beet and garlic to a food processor and pulse until minced. 3. Add the remaining hummus ingredients and process until smooth or a desired consistency. Transfer to a serving bowl. 4. Arrange pitas on a baking tray and place in oven for approximately 7 minutes or until warmed and slightly toasted. Remove from oven and slice into wedges. 5. Garnish hummus with radish slices, sesame seeds and herbs such as dill and parsley. Serve with pita wedges on the side.
INGREDIENTS Lamb Kabobs 1 1/2 lbs leg of lamb, trimmed, boneless, cut into 1-inch pieces 2 large zucchini, cut into 1-inch chunks 1/2 lb whole cremini mushrooms 2-3 medium bell peppers, cut into 1-inch chunks 8 large skewers, metal or wooden, soaked in water for 1 hour Rosemary Marinade 1/2 cup Frescolio Rosemary Infused Olive Oil 1/4 cup lemon juice 2 cloves garlic, minced Rosemary Grilled Lamb Kabobs SERVINGS: 6-8 | PREP TIME: 15 MIN COOK TIME: 8-10 MIN | PASSIVE TIME: 2-6 HOURS
2 tsp kosher salt Pepper to taste
30 SAVOUR MANITOBA | SPRING/SUMMER 25
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