Wash the beets and slice the tops and ends off.
Bring a large pot of water to a boil over medium heat and cook the beets until fork-tender, 30-45 minutes. Drain and allow to become cool enough to handle.
Preheat the oven to 375 degrees F. Line a baking tray with parchment paper.
Peel the beets and cut them into wedges. Place them on the prepared baking tray and drizzle with 2 Tbsp of the oil and 1/4 C of the balsamic. Toss well to ensure the beets are well-coated. Sprinkle with salt and pepper to taste and roast in the oven for 15-18 minutes, until the beets are caramelized and the edges start to crisp.
In a small frying pan over medium heat, place the walnuts and dry-toast them until they are just browning around 3-4 minutes. Remove from heat and set aside.
While the beets are roasting, whisk together the remaining 2 tbsp of oil, 1 Tbsp of balsamic and yogurt. Add salt and pepper to taste. Remove beets from oven and allow to cool slightly.
Transfer the beets to a large mixing bowl and top with the yogurt dressing. The yogurt will turn a lovely pink color. Divide salad between serving plates and top each one with the walnuts.
Preheat the oven to 350 degrees F. Grease an 8 inch springform pan with evoo.
In a large bowl, whisk together the ricotta, yogurt, honey, eggs and salt until smooth and creamy.
In a small bowl, whisk together 2 Tbsp of the balsamic and the cornstarch to get a creamy, lump-free paste.
Drizzle the paste into the ricotta-yogurt mixture and mix well to combine.
Pour the batter into the prepared pan and bake for 35-40 minutes, until the top is golden and a toothpick inserted in the center comes out with only a few crumbs. The center should be set and shouldn't jiggle when the cheesecake is moved.
Remove the cake from the oven, run a knife around the outside of the cake, and allow to sit for at least 10 minutes before removing the ring from around the outside of the pan. Let cool completely before serving.
Meanwhile, in a small saucepan over medium heat, bring the remaining 1/4 cup of balsamic to a gentle boil. Swirling the pan to keep the vinegar moving, cook it down for 2-3 minutes, until slightly golden. Gently pour this warm reduction over the cake slices immediately before serving, or drizzle it onto serving plates before placing the slices on top. The vinegar reduction will cool when it touches the cake and create a caramel effect.
Directions:1. Combine creme fraiche and salt in small bowl. Set aside. Peel and slice cucumber in ½ thick rounds.
2. Using a melon baller or small spoon scoop a shallow cavity in the top of each slice.
3. To assemble: lay cucumber slices on a work surface scooped side up.
4. Top each slice with a teaspoon-size dollop of the creme fraiche and a small piece of smoked salmon. Sprinkle with red onion.
5. Transfer to a serving platter. Just before serving, lightly drizzle cucumbers with Meyer Lemon Olive Oil and garnish with pieces of fresh dill.
Recipe from Lucero Kitchen
Directions:1. Coarsely grate the zucchini. Let it drain in a colander for 3 to 4 minutes or until ready to begin cooking. To hasten cooking time, squeeze the water out of the zucchini by wringing it in a clean cloth towel.
2. In a deep skillet, heat the olive oil. Sauté the shallots or garlic briefly. Add the zucchini and toss.
3. Cook and stir over medium to medium-high heat until the zucchini reaches a spreadable consistency, about 15 minutes. If you scorch the bottom, turn the flame down! (And scrape those delicious bits into the butter for added flavor -- you can splash in a little water to help deglaze the pan.) The zucchini will hold its bright green color and slowly caramelize into a perfect vegetable jam.
4. Enjoy on toast, or as a side dish all summer long! Keep in covered jars in refrigerator.