SPAGHETTI AL LIMONE, SMASHED LEMON BROCCOLI, HEIRLOOM TOMATO CAPRESE SALAD

SPAGHETTI AL LIMONE | Serves 2

INGREDIENTS
¼ cup INFUSIO Meyer Lemon Olive Oil
Zest and juice of 2 lemons
Supremed flesh of 1 lemon
8 ounces spaghetti
Sea salt
About 1 cup pasta water
About 1 cup freshly grated Pecorino Romano
10 fresh basil leaves, sliced into chiffonade, plus 2 sprigs for garnish

DIRECTIONS: 
Bring a pot of water to a boil. Generously salt the water, then add the spaghetti and set timer for 2 minutes less than the package instructions. 
Heat a large saute pan on medium high heat. Add the INFUSIO Meyer Lemon Olive Oil. Add half of the lemon zest and half of the lemon juice and cook on medium high for about 2 minutes. Lower to simmer until timer for the pasta goes off. 
When the pasta is 2 minutes from being done, remove about 1 cup of the pasta water and set aside. Pull the pasta out of the sauce with tongs and transfer to the sauce.

Add the pasta water to the spaghetti. Stir over high heat for a minute, while the pasta continues cooking. Add a little more lemon zest, reserving a small bit for garnish. Add the remaining lemon juice and a little sea salt, to taste. Let the water continue to evaporate for another minute until the pasta is al dente. Lastly, add the supremed lemons and the grated Pecorino. Toss or stir to combine and emulsify the sauce. Gently toss in the basil. Spoon into two serving dishes and top with remaining lemon zest and a sprig of fresh basil.

SMASHED LEMON BROCCOLI |Serves 4 as a side dish or appetizer

INGREDIENTS:
16 broccoli florets, steamed until fork tender
¼ cup INFUSIO Meyer Lemon Olive Oil
Juice of ½ lemon
1 clove garlic, minced
Sea salt and freshly ground black pepper
½ cup freshly grated Parmigiano Reggiano
Sprinkle of INFUSIO Tuscan Sea Salt Rub 

DIRECTIONS:
Preheat oven to 425. Place steamed florets on a baking sheet lined with parchment paper. Smash florets until ¼ to ½ inch thick with a mallet or the bottom of a heavy glass. 

Combine the INFUSIO Meyer Lemon Olive Oil with the lemon juice, garlic, salt and pepper. Whisk to emulsify. Brush the lemon oil mixture onto the broccoli. Top with a generous portion of grated Parmesan and top with INFUSIO Tuscan Sea Salt Rub.

Bake in the oven at 425 degrees for about 15-20 minutes, until cheese is golden and bubbly, and broccoli gets crusty on the edges.

HEIRLOOM TOMATO CAPRESE SALAD | Serves 2

INGREDIENTS:
2 Heirloom tomatoes, sliced
8 ounces fresh whole milk mozzarella, sliced
12 fresh basil leaves, plus 2 sprigs for garnish
INFUSIO Tuscan Olive Oil
INFUSIO Vanilla Fig Balsamic
Sea salt and freshly ground black pepper

DIRECTIONS:
Layer tomato slices onto two salad plates, alternating with mozzarella slices. Season each layer well with sea salt and freshly ground black pepper.

Drizzle with INFUSIO Tuscan Olive Oil and Vanilla Fig Balsamic to taste. Artfully add basil leaves and garnish each plate with a sprig of basil. Top with a little more sea salt and serve. 

Do not refrigerate the tomatoes. They become mealy in cool temperature.