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Whole30 Superbowl Platter

I wanted to create something that is all about inspiration for the Big Game or entertaining a crowd. During Whole30, you should focus on what you can eat, rather than what you can’t. If you want to do it all homemade, great! Otherwise, you can pick a lot of it up at the store and then make my homemade sauces.  Mix it up and use your favorites!

Whole30 Superbowl Platter

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Shrimp

  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp garlic powder
  • 1 tsp old bay seasoning

Toss the shrimp in the spices. In a sauté pan over medium to medium high heat, sauté in olive oil, 2 minutes each side, about 4 minutes total.

Jammy Eggs

In a medium sized pot, bring water and 1 tbsp salt to a boil.  Once boiling, gently place eggs in the water.  Cook for 7 ½ minutes.

Remove from water with slotted spoon and place immediately into an ice bath for 1 minute. Remove from ice bath and gently peel.

Sweet Potato crisps

  • 2 large Japanese Sweet Potatoes, peeled
  • 1/3 cup coconut oil for frying
  • Kosher Salt to taste

Cut the sweet potato as thin as possible. Heat the oil to hot, but not smoky. Fry one in the coconut oil to test it out. You want to fry until crispy.

Once you know how long it takes to get them nice and crispy, fry the remaining slices. Remove and set on paper towel. Sprinkle with salt.

You may need to adjust the stove temperature to make sure that the oil stays hot (but is not burning the potatoes).

Avocado Crèma

  • 1 Avocado, peeled and pitted
  • 5 Tbsp coconut milk
  • 2 Tbsp lime juice
  • 1 clove garlic, press
  • ¼ cup cilantro, chopped
  • ½ tsp kosher salt
  • A dash of coconut aminos

In a blender or food processor, combine the avocado, coconut milk, lime juice, garlic, cilantro, salt and coconut aminos and blend until smooth.

Cover and set aside until ready to serve.

Spicy Whole SistersRanch Dressing

Whole Sisters Ranch combined with 3 Tbsp of green hot sauce (Cholula).

Smoky Yellow Pepper Mayo

  • 2 yellow peppers
  • 1 tsp olive oil
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ cup Whole30 mayo
  • 1 Tbsp red wine vinegar
  • Salt and pepper to taste

Preheat oven to 500F. Place peppers on roasting pan, oil, salt and pepper. Roast them for about 15-20 minutes (not too black – light brown) flip every 5 minutes.  Make sure they don’t burn.

Remove from the oven and place in a paper bag for about 30 minutes. After 30 minutes, remove from the bag and remove as much skin as possible. Remove the seeds too.

Transfer to a food processor and add the mayo and red wine vinegar, blending until smooth. Season to taste.

Then Assemble your Super Bowl Spread and be sure to use your favorites!

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Whole30 Canapes

I am a gal that loves old school so I am really in love with this idea of old school canapes and why not Whole30?  I am going to give you some of my ideas but there are so many ways you can make this depending on what you like and what you have leftover.  And they are amazing for lunches to go.  Choose your favorite MAGIC ELIXIRS™, add a protein and your favorite items, Marinated Red Onions MAGIC ELIXIRS™ are always fantastic. Along with my combinations, I’ve added a list of other possible ingredients to play with.

Whole30 Canapes

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Steak

  1. Leftover steak, cut into cubes
  2. Olives with pimento
  3. Roasted red pepper
  4. Heart of palm, cut into ½ inch thick pieces

Preparing roasted peppers:

  • Set the oven to Broil or 500°F. Rub each pepper with 1 tsp olive oil ¼ tsp salt and 1/8 pepper.
  • Place on baking sheet. Broil for 30 minutes, flipping every 5 minutes.
  • Remove from oven and place in paper bag for 30 minutes. Remove peel and seeds.

BLT

  1. ½ strip of oven bacon (not too crispy so you can skewer it)
  2. Tomato Confit MAGIC ELIXIRS™ (or an oven roasted tomato)
  3. Small iceburg wedge
  4. Pepperoncini
  5. Creamy horseradish dressing MAGIC ELIXIRS™

Creamy Horseradish dressing MAGIC ELIXIRS™

  • 1 cup Whole30 compliant mayo
  • ¼ cup grated horseradish
  • 1 tsp Whole30 compliant Dijon mustard
  • 1 tsp red wine vinegar
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • 2 Tbsp chives

Blend all ingredients together in a food processor.

Chicken and Ranch

  1. Leftover Everyday roasted chicken breast
  2. Pineapple chunks
  3. Cucumber
  4. Marinated onion
  5. Serve with WholeSisters Ranch (or, Green Goddess MAGIC ELIXIRS™ )

Other Canapes ingredient options: Whole30 ham, Sausage or Kielbasa, Jicama, Avocado, Sweet potatoes, Cornichons, artichoke hearts.

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Stuffed Potato Skins with Spicy Skyr Sauce

Weeknight eating at its best! Icelandic Provisions Plain Skyr, hot sauce an chives blended together makes a simple and tangy sauce that is absolutely ideal for these potato skins and so much more.

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I’m delighted to be sponsored by my friends and partner, Icelandic Provisions. So many of you are asking questions about what Skyr is. Think of Skyr as a cousin to yogurt, but more delicious, more healthful, with less sugar, more protein and a taste and texture that is amazing. Skyr is to Iceland as Champagne is to France. Although there are different brands that say they are from Iceland, this comes from ancient heirloom cultures.

Icelandic Provisions is the only real Skyr in the US. They have heirloom Skyr cultures that go back centuries in Iceland… cultures is what defines Skyr and gives it it’s rich, creamy taste and texture. And that’s what makes it so fun to cook with. There are so any amazing fruit flavors (Peach and Cloudberry, Coconut, Key Lime, Blueberry Bilberry), but plain is an amazing jumping off point to many of my sauces.

IMG_6988.jpgI’m so delighted with my new series Let’s go Lucy, with @nocrumbslefts_kid. She is off on her now for the first time and although she learned many things at home,  I handled the cooking, so that wasn’t one of them . This series was developed with folks like Lucy in mind to learn how to cook easy, yet delicious food.

These potato skins, crisped up with bacon fat, sprinkled with cheese and topped off with Spicy Icelandic Skyr chive dipping sauce.

Icelandic Provisions Store Locater here.

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Stuffed Potato Skins with Spicy Skyr Sauce

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  • 2 containers Icelandic Provisions Plain Skyr
  • 2 tablespoons thinly sliced chives
  • 4 tablespoons hot sauce
  • 4 Russett Potatoes, scrubbed
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 ounces (or more) gruyere cheese, shredded
  • 8 pieces cooked bacon, crumbled, reserving bacon fat

Preheat oven to 400.

Blend the the skyr, chives, and hot sauce in a small Cuisinart, or hand blender until smooth. set aside.

Prick potatoes all over with a fork and rub generously with the olive oil, then season generously with salt and pepper. Place potatoes on a rimmed baking sheet and place in the oven until the skin is crispy and the inside is soft, about 70 minutes. When done, remove and let cool.

Raise the oven temperature to 500F.

Cut the potatoes in half. Leaving 1/4 inch of flesh attached to the skin, scoop out the flesh, saving the flesh for another use.  Brush the inside of the potatoes with the reserved bacon fat and season inside with a little salt and pepper. Return the potatoes to the oven and cook, about 5-7 minutes per side, until skin is crips and flesh is golden.

Remove and fill with cheese and return to the oven until the cheese is melted, about 1 minute. Remove and serve hot, topped with the spicy Skyr sauce, bacon and extra chives.

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Roasted Summer Tomatoes and Extra Virgin Olive Oils from Spain

I’m all about eating seasonally, which means I eat what’s in season and preserve my seasonal favorites to enjoy them as I wait until next year. August is all about tomatoes, and I’ve waited all year for this moment! Someone once referred to me as the hero of the tomato, and I have to say, I humbly agree.

Tomatoes

With the abundance of tomatoes at this time of year, I like to roast them for another day. There is simply nothing better than spending an afternoon in the kitchen with tomatoes and Extra Virgin Olive Oils from Spain.  It doesn’t have to be terribly complicated. A tray of tomatoes, several glugs of olive oil, a few sprinkles of salt and pepper and a few cloves of garlic. The marriage of Extra Virgin Olive Oils from Spain and tomatoes creates a magnificent “two-fer” when roasted to a golden goodness, because in addition to the amazing tomatoes you’ll also get delicious juices. When cool, pour them into wide mouth, tempered glass pint jars, filled ¾ of the way. Drizzle with a little more olive oil and tuck into the freezer.

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Olive oil is an irreplaceable component of the Mediterranean diet, so it is not surprising that 45% of the world’s Olive Oil comes from Spain. And of course, Extra Virgin Olive Oil is considered the most healthful fat for human consumption. I love to use Extra Virgin Olive Oils from Spain because they naturally enhance the taste of so many foods, including gorgeous summer tomatoes.

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You might wonder exactly what these gorgeous tomatoes roasted in Olive Oil are good with. The real question is: What are they NOT good with?  Try them anywhere you love roasted tomato flavor—on top of rice, tossed with your favorite pasta, on top of toasted crunchy bread. Blend them in to chicken stock to make a delicious soup or add them to your favorite sauce.  You can also add them to a frittata or egg dish, on top of vegetables, and even use the oil as a base for a delicious salad dressing.

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People often ask me, “Where do I find Extra Virgin Olive Oils from Spain?”  The good news is, they are available in your favorite grocery stores. Don’t be afraid to talk to your grocer and ask where to find the them. Remember that you are not looking for the specific bottle pictured; there are more than 200 varieties of Olive Oils from Spain so you’ll find so many to choose from. There is sure to be one that is perfect for what you are creating. When you find the Olive Oil from Spain that is absolutely perfect for what you’re cooking, be sure to share the magic you have created with me!

Roasted Summer Tomatoes and Olive Oils from Spain

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  • 10 cups tomatoes (cherry, juliets, pear tomatoes, or your favorite)
  • 1/3 cup Olive Oils from Spain
  • 1 teaspoon kosher salt
  • 5 garlic cloves

Preheat the oven to 400F.

Line a sheet pan with parchment paper. Place the tomatoes and garlic on top of the parchment paper in the sheet pan. Thoroughly coat evenly with Olive Oils from Spain and sprinkle with the salt.

Place in the oven and roast until done to your desired consistency, about 40 minutes to 1 hour depending on  the size of your tomatoes and oven.

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California Grown

ENTER THE GIVEAWAY at the bottom of this post to win a Gift Bag full of California goodies

What is better than California Grown? I am fortunate enough to live part of the year in the leading agricultural state in the country and the sole U.S. producer of almonds, pistachios, pomegranates, artichokes, figs and olives! 19.8 million acres of land in The Golden State is dedicated to farming, and I love that 90% of the farms are family owned.

Like me, Californians are hard workers, and I’m awed by the farmers, ranchers, farm workers, ranch hands and fisher people who work 24/7/365 to provide food, fiber and foliage for the world. California grows more than 400 different products and produces more than a third of the country’s vegetables and two thirds of the country’s fruits. It is truly a gift to visit the California farmers markets and get to know the people who grow my food.

This gorgeous al fresco California Grown dinner is perfect for gathering with friends on hot summer days. It’s the kind of dinner that isn’t about slaving over a hot stove or grill—it’s all about the produce. Bring all of this California magic together with delicious cheeses, figs and dried fruits, nuts, and a variety of olives. Add your favorite gluten free crackers or crusty bread, and there is something for everyone. Ideal for delighting a group and creating a simple, magical evening under the stars.

And have it your way by getting creative with some of my MAGIC ELIXIRS™ like Green Goddess blended with Skyr, Pistachio Pesto (amazing when mixed with California goat cheese, recipe below!), Marinated Onions,  and Refrigerator Pickles. Tomato Confit stuffed into ripe California avocado halves, roasted California garlic and gorgeous olives and you have a party! I am so excited to share this California Grown table with you.

What are your California Grown favorites?

California Grown Table


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Roasted California Garlic

  • 3 heads of California Garlic
  • Olive oil

Pre-heat oven to 400.  Cut the tops off of the garlic and place on a pan.  Drizzle with olive oil.  Bake for 30-40 mins until soft and golden brown.

California Avocados stuffed with Tomato Confit MAGIC ELIXIRS™

  • 2 California avocados
  • Tomato confit MAGIC ELIXIRS™ (click here for the recipe)

Cut avocados in half and remove skin.  Fill with a generous scoop of Tomato Confit MAGIC ELIXIRS™.  Enjoy!

Pistachio Goat Cheese Spread

  • 1 cup Pistachio Pesto MAGIC ELIXIRS™ (click here for the recipe)
  • 1 cup softened California Goat Cheese

In a medium bowl, combine the pistachio pesto and the goat cheese, stirring to mix well.

Use all of this, along with your favorites grown in California to create a gorgeous spread.

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Shakshuka Cauliflower with Skyr Tahini

I am so excited to be sharing a family favorite.  Cauliflower Shakshuka with Creamy Tahini Skyr.  What a combination – it hits all the high notes….crunchy and rich, with the umami of tahini and the lusciousness of Skyr.

It is such an honor to partner with people who share the same passion for delicious and healthy food like my friends at Icelandic Provisions . Their plain Skyr is ideal as a base for many of my sauces and MAGIC ELIXIRS™. Heirloom cultures give the Icelandic Provisions Skyr it’s unique taste and texture, which is smooth and creamy with enough weight to make a perfect sauce. And, I love that it is packed with protein, gluten free, non GMO and mindful of sugar.

Want more ideas on using Skyr as an ingredient?  Scroll to the bottom for links to some great recipes!

CLICK HERE to find where you can get Icelandic Provisions Skyr.

Cauliflower Shakshuka with Tahini Skyr


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Tahini Skyr

  • 1 container of Icelandic Provisions Plain Skyr
  • 1 tbsp freshly squeezed lemon juice
  • 2 cloves of garlic, pressed
  • 2 tbsp tahini
  • Salt and pepper to taste

Cauliflower with Shakshuka

  • 1 small head of cauliflower
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 cup of shakshuka (homemade recipe below or store bought)
Preheat oven to 400°F.
Cut out the base and core of the cauliflower and rub all over with olive oil.  Place on a sheet pan with parchment paper and bake at 400° for 30 mins.  Cover the cauliflower head with 1 cup of shakshuka and bake for 20 more minutes.
While the cauliflower is baking, in a medium bowl, combine the Skyr, lemon juice, garlic, Tahini, salt and pepper and stir well.
Remove the roasted shakshuka cauliflower from the oven and serve with a generous dollop of tahini Skyr.  Enjoy!!

Shakshuka


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  • 2 tbsp olive oil
  • 3 tbsp harissa (store bought or homemade, recipe below)
  • 1 tbsp tomato paste
  • 2 large red peppers, finely chopped
  • 4 cloves garlic, minced
  • 2 tsp sumac
  • 5 cups, very ripe tomatoes, chopped
  • 1/2 tsp salt

Heat olive oil in medium frying pan.  Add all of the ingredients except the tomatoes and cook for about 8 minutes or until the peppers have softened.Add the tomatoes and simmer about 10 minutes longer or until you have a thick sauce.  Add additional salt to taste.

Harissa


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  • 3 red peppers
  • 1/2 tsp coriander seeds
  • 1/2 tsp caraway seeds
  • 1/2 tsp sumac
  • 1 1/2 tsp olive oil
  • 1 small red onion, coarsely chopped
  • 4 cloves garlic, pressed
  • 3 hot red chiles, seeded and coarsely chopped
  • 2 tsp tomato paste
  • 2 tbsp freshly squeezed lemon juice
  • 1/2 tsp salt

Put the pepper under a very hot broiler, turning occasionally for about 25 minutes, until blackened on the outside and completely soft. Wrap or stick in a paper bag and close it up and allow to cool. Peel the pepper and discard its skin and seeds.

Place a dry frying pan over low heat and lightly toast the coriander and caraway seeds for 2 minutes. Pour them into a mortar and use pestle to grind to a powder, add the sumac. If you don’t have one, be creative.

Heat the olive oil in a frying pan over medium heat, and fry the onion, garlic, and chiles for 10-12 minutes, until a dark smoky color and almost carmelized.

Now use a food processor to blitz together all of the paste ingredients until smooth, adding a little more oil if needed.  Salt to taste.

Store in a sterilized jar in the fridge for up to 2 weeks or even longer.

Click on the links below for more recipes using Skyr!

The inspiration for this Shakshuka recipe came from Jerusalem: A Cookbook by Yotam Ottolenghi.

You can follow Yotam on Instagram here: @ottolenghi

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Oven Roasted Sausages

There are so many wonderful Whole30 compliant sausages. Whether you find them at Whole Foods, online, or at your local butcher shop like I do, be sure to always talk to your butcher and ask questions. I hope you saw the Live this morning where I took you all on a Food Field Trip to my Butcher shop. They are so accommodating about creating compliant sausages for me. Don’t feel limited with this dish–get a little creative! Cut the sausages into pieces, roast in the oven, and serve with a variety of Whole30 compliant mustards and my Refrigerator Pickles MAGIC ELIXIRS™…simple and delicious! And remember, always set aside a couple to repurpose for leftovers. You’ll thank yourself tomorrow!

Oven Roasted Sausages

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Preheat the oven to 350F.

Coat the bottom of a sheet pan with 1 tsp of olive oil.

Slice the sausages in half, or thirds and place them on a sheet pan.

Roast in the oven for 30 minutes, flip, and return to the oven for 10 more minutes.

Turn the oven heat up to 475F and roast for 5 more minutes, or until brown and crispy.

When done, remove.

Serve with compliant mustards, and/or your favorite @Whole30 MAGIC ELIXIRS™ and my Refrigerator Pickles MAGIC ELIXIRS™.

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Spicy Cauliflower Soup

Roasted Cauliflower Soup

  • 1 Tbsp Aleppo Pepper
  • 1 Tbsp Sumac
  • 1 Tbsp Smoky Paprika
  • 1 Tbsp Garlic powder
  • 2 tsp salt
  • 1 head cauliflower
  • 3 Tbsp olive oil
  • 5 cloves garlic
  • 1 quart chicken stock (or compliant vegetable stock)
  • optional toppings: toasted pepitas, Whole30 compliant bacon or croutons, créma (if not doing Whole30).

Preheat oven to 400 F.

Make a spice blend by combining the Aleppo pepper, Sumac, smoky paprika, garlic powder, and salt. Set aside 2 Tbsp for this recipe and store the rest for later use.

Break up the cauliflower into florets. Toss with olive oil, 2 Tbsp of spice blend, and salt.

Roast for 20 minutes. Remove and add the garlic cloves. Return to the oven for 20 more minutes, or until done. (My cauliflower took a total roasting time of 40 minutes.)

Blend the roasted cauliflower in a Vitamix with the chicken or vegetable stock.

Serve with suggested toppings (or your favorite toppings.)

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Holiday Shrimp Platter

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As a seafood lover, I’m absolutely crazy about what Marina Del Rey has to offer: fantastic wild, responsibly caught, frozen seafood. We share the core belief in environmental responsibility that produces pure, natural seafood free of the antibiotics, hormones, coloring and chemicals found in farmed seafood. These Argentinian shrimp are wild caught and pure and my family and I can absolutely taste the difference.

This platter is a favorite, perfect when gathering a group, and ideal over the holidays as an appetizer, a potluck dish, or a scrumptious treat for an open house. While these are sold in the shell, out of the shell, and cooked, I always prefer the extra flavor of shrimp with the shells on–and the leftover shells make an amazing stock. And you know I’m all about that stock! This recipe has it all: salty, briny, crunchy, creamy, totally easy to make, and a real crowd pleaser. I savor the moment when my guests see a beautiful platter like this.

For Whole30 remove the Feta and wafers and substitute the remoulade sauce (see below). For Keto remove the wafers and switch out the dressing. For gluten-free, use gluten-free crackers.

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Holiday Shrimp Platter

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Ingredients

  • Marinated Red Onions MAGIC ELIXIRS™
  • 2 lbs Marina Del Rey Shrimp, shells on and deveined
  • Shrimp Marinade
    • 4 cloves garlic, chopped
    • Juice of 1 lemon
    • Zest of 1 lemon
    • 1 tsp salt
    • 1 tsp pepper
    • 1 tsp red pepper flakes
    • ½ cup olive oil
  • Sauce for tossing cooked shrimp:
  • Spicy Remoulade Sauce (recipe below and can be done 2 days in advance)
  • 1/4 lb chunk Feta cheese
  • Demi-baguette, sliced thinly and toasted
  • Lettuce
  • Nicoise Olives

1. Make your Marinated Onions MAGIC ELIXIRS™  Thinly slice the red onion. Place the slices in a container and pour the olive oil and red wine vinegar over. Add the dried oregano. Cover and let sit at room temperature to marinate for at least an hour.

2. Marinate the shrimp for 20 minutes in a mixture of olive oil, salt, pepper, red pepper flakes, lemon zest, lemon juice and garlic.

3. While the shrimp is marinating, slice the baguette lengthwise as thinly as you can. Brush with olive oil. Place in a 350 degrees F oven until golden, about 8-10 minutes, flipping halfway through.

4. Mix the clarified butter and the compliant hot sauce together right before cooking shrimp. Warm slightly and set aside.

5. Over high heat on the stove, get a large pan really hot. Add a couple tablespoons of olive oil to the pan and using tongs, pull each shrimp out and place in a single layer in the pan. Cook for 3 minutes a side. If your pan is not big enough you may have to do them in batches. When the last batch of shrimp is done cooking, return the shrimp to the pan, turn off the heat, and pour the hot sauce/clarified butter sauce over the shrimp, Toss to coat well.

6. Assemble your platter. Lay down the lettuce, then place the shrimp down, add a block of Feta, then olives and toasted baguette slices. Top with Marinated Onions MAGIC ELIXIRS™ and place the spicy remoulade sauce in the center. Serve and Enjoy.

Spicy Remoulade Sauce

  • 1 cup mayonnaise
  • 2 Tbsp whole grain mustard
  • 2 Tbsp ketchup
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp Worchestershire sauce
  • 1/2 cup finely chopped scallions
  • 1/4 cup chopped parsley
  • 1 stalk celery, chopped
  • 2 garlic cloves, minced
  • 1 Tbsp smoked paprika
  • 2-3 Tsp hot sauce
  • 1/4 tsp freshly ground black pepper

1. Mix all remoulade ingredients together to combine well.

Click here for a Whole30 Version

disclaimer: this post is sponsored by Marina Del Rey.

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Creamy Beet Citrus Salad

I’m delighted to be sponsored by Icelandic Provisions and I absolutely love working with their Skyr, a cultured dairy product rooted in Iceland. Skyr (pronounced “skier”) is to Iceland as Champagne is to France. Unlike similar cultured dairy products of this style, Icelandic Provisions Skyr is the only one in America that actually comes from Icelandic cultures, which give it a fantastic weight and texture. It’s packed with protein and mindful of sugar and I love Icelandic Provisions‘ commitment to making a clean healthful product.

Icelandic Provision Beets

Though I love roasting beets I decided to change it up sheerly for the joy of having something beautiful on my Thanksgiving table. It’s a perfect recipe update that’s not only beautiful but light and refreshing. It adds a pop of color to your table and it’s an ideal do-ahead. Just assemble the next day while the turkey is resting. If you harbor any beet negativity, this must-do will transform you into a beet lover.

If creamy, crunchy, tangy and sweet sounds like a great combination then you are going to absolutely love this. I slightly sweetened the Skyr with a bit of maple syrup, then slathered it on a platter before placing perfectly cooked beet wedges on top, slices of clementines, crunchy pumpkin seeds, and a drizzle of reserved balsamic and a touch of olive oil. Sublime!

Click HERE to find Icelandic Provisions near you.

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Creamy Beet Citrus Salad

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Ingredients

  1. Fill a large saucepan with water. Bring to a boil, then add salt and beets. Once water returns to a boil, reduce heat to a simmer and cook 30 minutes for smaller and 40 minutes for larger beets. Prick with a knife to make sure they are soft, but not soggy.
  2. While the beets are boiling, make the Skyr sauce by mixing the maple syrup with 2 containers of Plain Icelandic Provisions Skyr and stir well. Set aside.
  3. When the beets are done cooking, Remove them from the water. When they are warm,  place under running cold water and gently peel away the skins. Then quarter the beets into wedges. If they are bigger beets, you can cut them again into smaller pieces.
  4. Peel the Clementine oranges and slice into thin rounds.
  5. Assemble: Spread the skyr on the platter. Then place the beets down, then the oranges, and drizzle with the balsamic, pumpkin, or pepita seeds, and sprinkle with chervil. Serve.

disclaimer:  This post is sponsored by Icelandic Provisions. 

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