3 tablespoons Neapolitan Herb "Herbs of Naples" Aged Dark Balsamic
3 tablespoons Harissa Infused Olive Oil
1 tablespoon honey
1 tablespoon soy sauce
2 large zucchini squash, cut in half and scored
1/2 cup cream cheese, softened
1/2 cup feta cheese crumbles
Garlic Infused Salt to taste
Combine balsamic, oil, honey, and soy sauce in a medium bowl and whisk to combine the marinade. Place squash in a zipper baggy or sealable container and pour in the marinade, coat the squash, cover, and refrigerate (a couple of hours).
Preheat the oven to 450°F.
Combine cream cheese and feta in a food processor and blend until smooth and creamy. Keep refrigerated until ready to serve.
Remove squash from the marinade and place on a large baking sheet. Roast squash for about 15 minutes or until golden brown and tender (you may need to broil the squash for the last 2-3 minutes to achieve maximum caramelization). Remove from the oven.
Spread creamy feta on the bottom of a serving platter and top with squash. Season squash with a little salt and Pepe e Aglio, drizzle with remaining creamy feta sauce, and top with parsley.
Curried Cucumber & Yogurt Salad Flatbreads
1/4 cup Harissa Infused Olive Oil & Garlic Olive Oil
6 tablespoons Traditional White Balsamic
1 English cucumber, thinly sliced
1 shallot, peeled and thinly sliced
2 each garlic naan flatbreads (or 4 small pitas)
1/2 cup full-fat Greek yogurt (or labneh)
Curry Infused salt to taste
Pepper to taste
Combine oil and balsamic in a medium bowl and whisk to combine. Add cucumbers and shallot and toss to coat and combine the salad.
Toast naan, if desired, and spread with yogurt. Top yogurt with cucumber salad and drizzle with any remaining dressing.
Season the flatbreads with curry infused salt and pepper, sprinkle with a little cilantro, and cut into wedges.