Whipping up some homemade Thyme Aioli to go with – using Fisher Eggs and Queen City Avocado and Lemon Oils! These both take no time at all and are for sure to impress anyone who is lucky to enjoy them with you!
6-8 New Potatoes – each cut into 6 or 8 wedges, depending on the size desired
1 tablespoon Thyme – leaves only
Queen City Herbs de Provence Oil
Maldon salt to taste
1/2 cup Queen City Avocado Oil
1 /4 cup Queen City Lemon Oil
1 Egg + 1 yolk
1 tablespoon Dijon mustard
1 Lemon – juiced and zested
1 Garlic Clove – minced or pressed
1 tablespoon Thyme – leaves only
Flaky salt to taste
Preheat the oven to 400. Grab a rimmed baking dish and line with parchment paper. Toss the potato wedges in a generous drizzle of oil (I used HDP oil for flavor, you can use any you prefer), fresh thyme leaves and a generous pinch of Maldon salt for good measure. Arrange on the prepped baking dish in a single layer.
Pop the the baking sheet into the preheated oven for 15 minutes. Flip each wedge and return to the oven for 15 minutes more. The wedges will be beautifully golden brown at this point. I always like to add a final sprinkle of Maldon salt and herbs to finish – yet some freshly grated parmesan would be lovely – if you are in to that sort of thing.
To make the Aioli using an immersion blender, grab a big glass mason jar and add the oil (traditional olive oil can be used, or any type of oil you prefer. I use avocado for its subtle flavor and lemon to level up the citrus flavor), egg + egg yolk, Dijon mustard, lemon juice and zest and garlic clove. Begin to blend using the hand blender until incorporated and thick. Fold in the fresh thyme and salt to taste. This aioli is truly delicious and goes well with so many things! You can also make this with a traditional blender if needed.
]]>This week’s Variety Bag is a true Summer Showcase! So many beautiful and fresh ingredients I wasn’t sure where to begin. Yet the return of ultra hot temps this week had me craving Gazpacho – with a twist! Using the Cantaloupe, Cucumber and Arugula from the bag – paired with OKC Savory Spice Maldon Salt, Queen City Jalapeno Oil, Urban Greens Cantaloupe Microgreens, Fisher Mixed Peppers and Greener Grounds Cherry Tomatoes, I am beyond pleased to share my recipe for Cantaloupe Gazpacho topped with a flavorful and equally as beautiful Cantaloupe Pico de Gallo. A cool soup that is a little bit sweet, a little bit savory and a little bit spicy – this truly is the summer soup of my dreams! I hope you enjoy it as much as I do, friends!
1 Cantaloupe – peeled and seeded – reserve 1/4 for the Pico
1 Cucumber – peeled and seeded
3 Fisher Sweet Peppers – 1 Yellow Pepper will work as well – topped and seeded
1/2 Red Onion – peeled
1/3 cup Queen City Jalapeno Oil
Maldon Salt to taste
Urban Greens Cantaloupe Microgreens
Cantaloupe Pico *
Add the prepped cantaloupe (reserving 1/4 of it for the Pico), cucumber, peppers, onion, vinegar and oil to a blender. Blend until smooth and well combined. Salt to taste. Grab some pretty serving bowls and add desired amount. Top with the beautiful Cantaloupe Pico de Gallo along with some Urban Greens Microgreens, stop to appreciate the lovely dish you just created and then enjoy every single bite! Can be enjoyed immediately, yet I prefer to let it chill in the refrigerator for a minimum of 30 minutes prior to enjoying.
*Cantaloupe Pico de Gallo
1/4 Cantaloupe – small diced
2-3 Sweet Peppers – topped, seeded and small diced (1 bell pepper will do too)
1/2 Red Onion – small diced
1 handful Arugula – finely chopped
1/2 cup Greener Grounds Cherry Tomatoes – small diced
Lime – juiced and zested
Maldon Salt
Place all the prepped produce into a pretty bowl. Drizzle with oil and add a generous pinch of salt to taste. Stir to combine. Perfect to top the gazpacho, yet is equally as wonderful enjoyed with chips, atop your favorite grilled fish, on a salad….let’s face it, this pico pretty much tastes amazing with anything it graces. Enjoy.
Recipe and photos provided by www.localfarmok.com.
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