Make Your Family Say “Wow-Delicious” With A Quick-Time Dish

Is your family getting tired of the same old recipes? Want to step up your game in the kitchen without having to break the bank on fancy ingredients or spend all day in the kitchen? In need of a few quick, delicious, and healthy recipes that will wow your family and be a step above the usual while taking only minutes? Well, we have the answer!

With Sonoma Farm’s line of artisanal gourmet products, every meal can be amazing. With healthy, all natural, and tantalizing products, you’ll be able to transform your cooking into something that will have your family raving. And to give you just a taste, here are a few recipes that use just one of our great products – our lemon olive oil.

Artichoke Lemon Olive Oil Dip Recipe.

Ingredients:

• 400 g of artichoke hearts, kept in water & drained

• 1/4 cup finely chopped fresh parsley

• 1/4 cup (25 g), packed, grated Camembert cheese

• Three tablespoons Sonoma Farm lemon-flavored olive oil

• 1 minced garlic clove (about 1 teaspoon)

• 1/4 teaspoon salt and 1/2 teaspoon fresh black pepper

• 1/4 teaspoon salt

• 8 ounces cream cheese, room temperature
  

Instructions:

• Put the drained artichoke hearts, parsley, Parmesan, lemon-infused olive oil, garlic, and salt and pepper into a food processor. Pulse a few times until a paste forms. Be careful not to overprocess it – a few pieces of parsley should still be discernible in the mix.

• Add the cream cheese to a medium-sized bow, then add the lemon juice and the artichoke-parsley mixture. Stir thoroughly to combine. Add salt and pepper to taste, then add a few parsley leaves as a garnish. Enjoy with chips, crackers, vegetables, or your other favorite dippable snack.

Beets with Fennel and Lemon Infused Olive Oil Salad

Ingredients:

• 6 medium red beets

• 2 large fennel bulbs

• 6 tablespoons of Sonoma Farm lemon-flavored olive oil

• 1/3 cup dry vermouth

• 1 tbsp whole-grain Dijon mustard

• 1/2 bunch of chives, chopped

• 1/2 bunch of tarragon, finely chopped
  

Cooking Instructions:

Place the beets in a large pot and add cold water to cover. Cook over high heat until boiling, then lower heat to medium and simmer for about 30 minutes or until the beets are fork tender. Drain, then peel under cold running water. Set aside to cool completely.

Cut the fennel bulbs in half lengthwise and remove any green tops. Remove the core from each half, then cut the bulbs into ¼ inch thick strips.

Return the large saucepan to the burner and add the lemon-flavored olive oil. Over medium heat, add the fennel, season with salt and freshly ground black pepper, and cook for about 5 minutes, stirring occasionally.

Stir in the mustard and vermouth, then simmer. Meanwhile, cut the beets into 1/4-inch-thick rounds. Add to the pot and heat thoroughly, about an additional 5 minutes. Add the herbs and adjust seasoning to taste.