Verbena Tandoori Infused Olive Oil
 
 
WAYS TO USE OLIVE OIL:
Sautéing, Baking, Grilling. Drizzle it over salad or mix it into salad dressing.
Use in marinades or sauces for meat, fish, poultry, and vegetables. Oil penetrates nicely into the first few layers of the food being marinated.
Add at the end of cooking for a burst of flavor. Drizzle over cooked pasta or vegetables.
Use instead of butter or margarine as a healthy dip for bread.
Replace butter with olive oil in mashed potatoes or on baked potatoes. For the ultimate mashed potatoes, whip together cooked potatoes, roasted garlic, and olive oil; season to taste.
Make a tasty, heart-healthy hummus dip by mixing cooked white beans or chickpeas, garlic, and olive oil in a food processor; season to taste with your favorite herbs.
Use olive oil in your sauces -- whisking will help emulsify, or blend, the watery ingredients with the oil in the sauce.
 
 
 
 
TANDOORI OLIVE OIL ROASTED VEGGIES
2 cups mixed vegetables (eggplant, bell peppers, zucchini, onions, cherry tomatoes, mushrooms, baby corn), cut into 1” pieces
2 tsp garlic, minced or pureed
2 tsp ginger, minced or pureed
6 tsp Verbena Tandoori olive oil
Salt & Pepper to taste
DIRECTIONS:
Preheat the oven to 375 °F (190 °C). 
Spread the veggies out in a roasting pan. 
In a bowl, mix the garlic, ginger, salt, pepper, and olive oil. 
Drizzle the mixture over the vegetables. 
Roast uncovered in the preheated oven for 35 to 40 min until fork-tender, stirring occasionally. 
Tip: These veggies taste great whether you serve them warm or cold! Use them as a side dish, in a wrap with Verbena Mango Jalapeno Jam, or in a summer pasta salad.
 
 
 
 
TANDOORI YOGURT SAUCE
1 tablespoon Verbena Tandoori olive oil 
2 teaspoons paprika 
1 teaspoon ground cumin 
1/2 teaspoon ground turmeric 
1 cup 2% plain reduced-fat Greek yogurt 
2 teaspoons grated peeled fresh ginger
1/2 teaspoon kosher salt 
1 minced small garlic clove
DIRECTIONS:
Heat olive oil in a small skillet over medium. Add paprika, ground cumin, and ground turmeric; cook, stirring often, until fragrant, about 30 seconds. Combine oil mixture and 2% plain reduced-fat Greek yogurt in a bowl. Stir in grated peeled fresh ginger, kosher salt, and minced small garlic clove.