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.
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
Combine the first 10 ingredients in a food processor; process until smooth. Add to craw claws. Marinate 2 hours or more in the refrigerator.
Drain crab claws, reserving the marinade. Arrange crab claws on a serving plate and top with reserved marinade.
Make the Shortbread:
Heat oven to 325 degrees and line a 9-by-9-inch baking pan with enough parchment to hang over two of the sides (to be used as handles later to lift the bars out of the pan).
To make the shortbread base, pulse together the flour, granulated sugar, confectioners’ sugar, lemon zest and salt in a food processor, or whisk together in a large bowl. Add butter and pulse (or use two knives or your fingers) to cut the butter into the flour until a crumbly dough forms. Press dough into prepared pan and bake until shortbread is pale golden all over, 30 to 35 minutes.
Make the Curd:
Grate 1/2 tablespoon zest from lemons and set aside. Squeeze lemons to yield 3/4 cup juice.
In a small saucepan, whisk together lemon juice, sugar, eggs and yolks, cornstarch and fine sea salt over medium heat until boiling and thickened, 2 to 5 minutes. Make sure mixture comes to a boil or the cornstarch won’t activate. But once it boils do not cook for longer than 1 minute or you risk the curd thinning out again. Remove from heat and strain into a bowl. Whisk in butter, olive oil and lemon zest.
When the shortbread is ready, take it out of the oven and carefully pour the lemon curd onto the shortbread base; return the pan to the oven. Bake until topping is just set, 10 to 15 minutes more. Allow to cool to room temperature, then refrigerate until cold before cutting into bars. Sprinkle with confectioners’ sugar and flaky sea salt right before serving.
Recipe adapted from Neurotic Baker.com
Mix wet ingredients. Sift together dry ingredients in a separate bowl, then combine together. Bake at 350 degrees for 16 minutes.
Mix sugar and water in pan. Cook to 300 degrees or until golden then add rosemary. Spread thin on oiled sheet pan, let cool and break into small pieces.
Mix ingredients until smooth, and ice cooled cupcakes, garnish with rosemary croquant. Enjoy!
Recipe from Lucero Olive Oil