Appetizers/Dips

Herbs de Provence Gluten Free Flatbread with Lavender Aioli

• 2 ½ c Gluten Free flour (I used Bob’s Red Mill Gluten Free All Purpose Flour)
• 1 tsp Xanthan gum (don’t use this if you happen to use a Gluten Free flour that has it in it already)
• 1 ½ tsp baking powder
• 1 tsp Kosher salt
• 1 tbsp Olive Oil (I used the Herbs de Provence, Rosemary is another great one!)
• 1 large egg plus 1 large egg white, lightly beaten
• ¼ c warm milk
• ½ c warm water
• 1 tbsp finely chopped fresh Rosemary
• 2 cloves fresh garlic, minced

Preheat oven to 425 degrees. (if using a pizza stone, set this on the lowest rack in the oven as it preheats) otherwise prepare a cookie sheet lined with parchment paper. 

Place flour, xanthan gum, baking powder, and salt of the bowl to a standing mixer (I used my Kitchen Aid).  Using the paddle attachment, combine these dry ingredients on low for 3 minutes. 

After 3 minutes add the oil, eggs, Rosemary, garlic and milk and beat until mixture comes together. This will be very thick.  Slowly beat in the warm water (you may not need all of the water, I did not) on medium speed for about 2-3 more minutes. The dough will be very wet and sticky, but not runny.  *Mine was so I had to add 1-2 tbsp more of the flour to find the correct texture* 

Scoop out the dough using an ice cream scoop into 6 balls.  Approx 1/3 c each.  Place on prepared cookie sheet or pull out stone (careful it’s hot).  Dip your fingers lightly into water and flatten each scoop of dough into circles approx. 5in. wide.  Our make them rough and rustic in shape.  Leave the edges slightly thicker than the middle. 

Bake for 8 minutes, flip over on the cookie sheet and bake an additional 8 minutes.   I did not have to flip mine when I used the stone and only baked approx. 12 minutes total. You are looking for the golden brown color throughout. Cool wire rack.  Use aioli as a dip if you like. Or make a sandwich of your liking….

For the Lavender Aioli

Note: this will not be as “pretty” as an aioli using a white balsamic as the dark ones make it more of a light brown color but it’s just as yummy of course. 

Aiolis are great as a dip for breads, potatoes, on a sandwich or beef. 

• 1 garlic clove finely minced into a paste (can muddle with a  mortar and pestle
• 1 large egg yolk
• 1 tbsp Lavender Balsamic (or use one of your choice such as Sicilian Lemon white balsamic)
• Pinch dry mustard
• ¾ c Extra virgin olive oil ( I used a medium intensity but you could also use a fused or infused olive oil of your choice as well)
• Sea Salt to taste

In small bowl, whisk the garlic, egg yolk, balsamic vinegar, and dry mustard by hand until frothy.  Very slowly add 1 tbsp of the olive oil (like only a ¼ tsp at a time) Then slowly drizzle in the remaining extra virgin olive oil in a fine stream continuing to whisk the entire time until the aioli is thick and creamy.  Finish with a sprinkle of sea salt to taste. 

My Grandmother’s Gazpacho

The BEST Pesto Sauce (we're not kidding!)

Courtesy of our friend, Thora Pomicter of Teeny Tiny Spice Company!!

A bunch of mixed garden herbs – Thora typically uses parsley and basil with smaller amounts of mint, oregano and rosemary. She does not typically measure, but generally use about the amount that you would purchase in one bunch at the store. 

Though you could use entirely one herb, such as basil which is most commonly used. 

About 1/2 C of the Tuscan Herb Olive Oil

(note from Michelle: I have substituted one of our Robust EVOO’s and used the Tuscan herb blend from our Oakhill Greenhouse jarred herbs as well) 

About 1/4 C chopped walnuts

Freshly grated parmesan - maybe 1/4C

Lemon juice to taste

Salt and pepper to taste.

2-3 crushed garlic cloves or to taste

Put everything except the nuts in a small Cuisinart and blend it all until it has a nice creamy texture. Hand chop the nuts to a small dice. When the pesto is well mixed, add the nuts to the Cuisinart and quickly blend to incorporate. 

You might need to adjust the amount of olive oil and it is better to err on the side of more olive oil than less because if you use too little, it will taste like a mouthful of mushy herbs rather than a creamy pesto. The amount of oil should exceed the amount that can be fully incorporated. You know when you buy pesto and there is extra oil floating in the container? Like that.

Strawberry Salsa (we love this stuff!!)

• 2 pints fresh strawberries, small chopped
• 1/4-1/2 small chopped purple onion
• 1 yellow and 1 orange bell pepper small chopped
• Juice of 1 lime
• Chopped Cilantro to taste
• Salt to taste

Combine all of the above in bowl. 

Whisk 1/3-1/4 cup each of our Strawberry Dark Balsamic and Harissa Fused Olive Oil and  until thickened and emulsified.  Pour over salsa mixture and stir together. Keep refrigerated until ready to serve.  This sauce goes a long way and the fruit makes a lot of juice so you may choose to start with less. 

Serve with Tostito chips, pita chips, over chicken or fish tacos, over salads too.  Or you know, by the spoonful works just as well.

This strawberry salsa is one of our favorites!

Raspberry/Chipotle Chex-Mix

Corn and Black Bean Salsa

Red Apple Chutney

Blood Orange Cranberry Sauce

Harissa Infused Mango Salsa