@figandoliveplatter bluberry lemon crumb cake with a lemon glaze ✨🫐
♬ Theme From A Summer Place – Percy Faith
@figandoliveplatter Any kind of herby pesto is a spring and summertime staple – I add it to everything. This walnut pesto recipe is a favorite, and it comes together quickly in a blender. Walnut Pesto Recipe 1. 3/4 cup of organic whole walnuts, lightly toasted 2. 1.5 ounces of fresh basil (42g) 3. 1/2 cup extra virgin olive oil ( start with 1/3 cup and add up to 1/2 cup to reach your desired consistency) 4. 1/4 cup of Parmesan, freshly grated ( add more to your liking) 5. 4 garlic cloves 6. 1/2 Serrano pepper ( or red crushed pepper) 7. Lemon zest and juice, to taste 8. Salt, to taste 9. Black pepper, to taste Instructions 1. In a food processor, add the walnuts, garlic, Serrano pepper, and blend until the nuts are finely grounded. 2. Now add the basil leaves, olive oil, lemon zest, lemon juice, salt, black pepper and blend until you have smooth paste. 3. Taste and adjust seasoning to your liking. 4. If you are not going to use the walnut pesto right away, place in an air tight jar/ container and add olive oil to cover the top of the pesto, doing this helps preserve the pesto. Store in the refrigerator and enjoy with pastas, soups, rice bowls and sandwiches. #healthyrecipes
♬ Moonlite Love – Abir’yah
@figandoliveplatter Vibrant Spring Salad 🌼 quinoa, edamame, carrots, cilantro, red cabbage, avocado, cashews all tossed in a sesame tahini dressing.
♬ original sound – Fig & Olive Platter
@figandoliveplatter Heirloom Tomato Focaccia – i cant wait for peak tomato season ✨🍅☁️ focaccia dough recipe is on the blog – https://figandoliveplatter.com/how-to-make-focaccia-bread/
♬ Misty – Stan Getz
@figandoliveplatter Weekly staple: middle eastern chopped salad 🥗 Recipe: – 5 Roma tomatoes, finely diced – 1 small jalapeno, finely chopped optional – 1/2 red onion, finely chopped – 3-4 persian cucumbers, finely chopped – Juice of 1/2 a lemon – 1 tsp ground sumac optional – salt, to taste – black pepper, to taste – 3 tbsps extra virgin olive oil taste and add additional oil to your liking – 7 large basil leaves, julienned parsley (1/3 cup chopped) or mint Insructions: 1. In a large bowl, add the chopped tomatoes, cucumbers, jalapeno, red onion, and basil ( parsley or mint). 2. Season with salt and black pepper and mix toss. 3.Set aside for about 2 minutes – doing this will help to release the juices from the tomatoes. 4. Now add the ground sumac, good quality olive oil, and lemon juice. Mix the salad really well. Taste and add additional seasoning to your liking. Notes: 1. Make sure all the veggies are diced the same size. 2. This salad is great served with basmati rice and a main dish. This is also perfect to add into a falafel or chicken wrap. 3. If you would like to make this salad even more hearty, add feta cheese, kalamata olives and a cooked lentils or chickpeas.
♬ original sound – Fig & Olive Platter
@figandoliveplatter A refreshing & delicious greek salad 🥗 i always serve with a side of crispy baguette for dipping 🙂 #healthyrecipes
♬ Tadow (ACÚSTICO) – Nahz
