3.28.17

Whether it’s a warm weekend or a special occasion, we’re indulging in the season’s finest farmers market haul by making this veggie-based charcuterie platter from the catering gurus behind some of the city’s top parties, Haute Chefs LA.

We’ve already got our rainbow crudite game on lock, but the recipes below take our fave seasonal ingredients and transform them into so much more: vitamin-loaded beets become a neon terrine, olives get whirled into a into a totally clean tapenade, and mushrooms are made into a protein-packed pate. Toss in a few homemade crackers and an herby olive oil infusion and you’re all set for a spread that’s as healthy as it is gorgeous. 

Layered Beet + Goat Cheese Terrine
serves 6

Ingredients:

12 or more beets, assorted colors
8 oz goat cheese
extra-virgin olive oil
fresh chopped thyme
fresh chopped basil
fresh chopped parsley, flat leaf
sea salt and freshly ground black pepper

Directions:

Bring a pot of water to a boil. Add beets and reduce heat to a simmer and cook until soft and easy to slice with a knife (about 40 min. depending on how big the beets are). Remove from pot and rinse under cold water. Once cooled enough to handle, remove the skin and allow to cool completely.

In the meantime, line a bread tin with plastic wrap allowing the wrap to hang over the sides. Once beets are cooled, thinly slice.

Start with a layer of yellow or orange beets, season with salt and pepper and a very light drizzle of olive oil and some fresh chopped herbs. Next, add goat cheese chunks. Repeat another layer until the yellow or orange beet slices have been used. Do the same procedure using the red beet slices and end with red beet slices.

Fold over the plastic wrap and add a brick or other heavy weight. Place in refrigerator for at least 2 hours or overnight. When ready to serve, use the plastic to remove beets from the tin and place on a cutting board. Use a sharp knife to slice. Garnish with sea salt flakes, fresh chopped herbs and extra-virgin olive oil.

Mushroom + Lentil Pate

Ingredients:

3 Tbsp olive oil
1 cup Maui sweet yellow onion, diced
1 lb. Baby Bella mushrooms, sliced
1 Tbsp fresh chopped thyme
¼ tsp salt
¼ tsp black pepper
⅔ cup lentils, cooked
¼ cup white wine
fennel pollen

Directions:

In a large skillet, heat olive oil over medium-low. Add the onion and sauté until it starts to brown, about 7 minutes. Add mushrooms, thyme, salt and pepper. Cook until all of the liquid from the mushroom has evaporated, 18-20 minutes.

Add the wine and turn up the heat to medium. Cook until the liquid evaporates again, 8-10 minutes.

Separately, cook some lentils in water or vegetable broth until they are almost overcooked. Transfer mushroom mixture to a food processor and add the lentils, another tablespoon of olive oil. Blend for about 30 seconds, until the mixture is smooth. Add some fresh chopped thyme, and a nice pinch of fennel pollen.

Transfer to a mason jar and chill in the refrigerator for a few hours before serving. Serve with any type of cracker, pickles, and raw vegetables.

Olive Basil Tapenade
makes 1 cup

Ingredients:

1/2 pound pitted mixed olives
2 anchovy fillets, rinsed
1 small clove garlic, minced
2 Tbsp capers
2 to 3 fresh basil leaves
1 Tbsp freshly squeezed lemon juice
2 Tbsp extra-virgin olive oil

Directions:

Always check and make sure that all your olives are seedless!

Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.

Find more seasonal recipes and stylish entertaining inspo from Haute Chefs LA here


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