Slowly roasting tomatoes and cauliflower ramps up their sweetness. Despite the simplicity of our recipe, the trio of ingredients makes this juicy, creamy, red and white dish perfect for Valentine's. ______________
DIRECTIONS: Heat oven to 350°. Combine olive oil, salt and garlic in a small bowl. Spread a single layer of tomatoes and cauliflower on a large rimmed sheet pan. Pour olive oil mixture over tomatoes and cauliflower. Place in oven and roast 40 to 45 minutes or until the tomatoes break open and the cauliflower is golden. Place mozzarella chunks on a platter, then add tomato, cauliflower and pan juices over cheese. Drizzle with Basil olive oil and Traditional Aged balsamic to taste. Serve this dish warm.
MARINATED LENTIL SALAD WITH CHILI & POMEGRANATE QUINCE
A protein-rich, spicy medley of lentils, garlic, arugula, green onions, tomatoes, parsley and celery is a balanced vegetarian main course worth celebrating. A bit of bread with a selection of oils and balsamics on the side and you've found meal-time heaven. _____________
SERVES: 4 INGREDIENTS: 1½ cups rinsed green or brown lentils (do not use red) 1 medium Spanish onion, peeled, cut in half at stem end 1 tsp Kosher salt 3 green onions, chopped crosswise in 1/4-inch pieces 1 cup parsley 1/2 cup arugula 1 red pepper, chopped in 1/4-inch pieces 1 cup celery hearts, cut crosswise in 1/4-inch slices 2 tbsp Garlic olive oil 2 tbsp Baklouti Chili olive oil 2 tbsp Pomegranate Quince balsamic
DIRECTIONS: Rinse lentils. Cook according to package directions placing onion in pot with lentils. Drain, discarding onions, then place to the side. Heat oils in a large saute pan over medium heat. Add lentils and combine with oils and cook for 3 minutes. Remove from heat and let sit for 30 minutes, stirring occasionally. Return to low heat for 3 minutes. Place in serving bowl. Add balsamic, parsley, celery, arugula and green onions. Gently combine with lentils. Salt to taste. Drizzle Garlic and Baklouti olive oils to taste.