Roased Tomatoes

12 Roma or Plum Tomatoes

Liquid Gold UP Extra Virgin Olive Oil, Sea Salt and Pepper

Prepare tomatoes by washing, cutting off tops then in half

Preheat oven to 180 F

Place cut tomatoes in a bowl, and toss with Olive Oil, Sea Salt and Pepper to coat

Place seed side up on a baking sheet, and roast for 6-7 hours

The tomatoes will shrink to what looks like a plump sun dried tomato. They should still be moist.  The flavor is well worth the wait. Lovely in dressings, sandwiches, Bruschetta, on pizza or in pasta.


Vinaigrettes using a blender or food processor

Cucumber Dressing

1 small cucumber seeded and chopped

1/4 c LG UP mild to med robust herbaceous EVOO

2 T LG Organic Traditional Balsamic Vinegar

2 T fresh chives, chopped

1 T tarragon

2 T fresh parsley, chopped

1 T Greek Yogurt

2 tsp Dijon Mustard

1 tsp prepared Horseradish

Sea Salt


Organic Traditional Dijon Vinaigrette

2 T Sicilian Lemon Balsamic

2 T Organic Traditional Balsmic

2 T Dijon mustard

2 cloves garlic, minced

1/2 c. med to robust LG UP EVOO

1/2 tsp Sea Salt


Ginger-Soy Vinaigrette

3 cloves garlic

1/3 c Honey Ginger Balsamic

1/2 c Soy Sauce

1 scant T ginger, minced

1 T honey

1/4 c sesame oil

1/2 LG UP med-robust EVOO


Roasted Tomato Vinaigrette

1 bottle Delizia Roasted Tomatoes in UP EVOO (available at Liquid Gold) or 1/4 c oven roasted tomatoes, recipe under Miscellaneous.

1 tsp garlic

3 large basil leaves

2 T Organic Traditional Balsamic

Sea Salt and Pepper to taste


Balsamic Vinaigrette

1 c Balsamic Vinegar, any flavor*

2 T garlic, minced

1/4 Dijon mustard

3 c LG Extra Virgin Olive Oil, any flavor*

Sea Salt and Pepper to taste

* See suggested pairings under product information on main page



UP EVOO, Garlic & Romano Cheese Mashed Cauliflower

A healthy and satisfying alternative to mashed potatoes!


1 head cauliflower

4-6 cloves of garlic, peeled

1/3 cup UP Extra Virgin Olive Oil

1/3 cup cream

1/3 cup grated Romano cheese

Sea salt & Black pepper



Heat oven to 350 degrees F.

Clean cauliflower and break into large pieces. In a large piece of aluminum foil, tightly wrap cauliflower pieces and peeled garlic cloves that have been seasoned with sea salt & black pepper.

Place in the oven for 45-55 minutes or until tender.

Unwrap and place in casserole dish. Mash together until desired consistency. Add in EVOO and cream, mix well. Add the grated Romano and season with salt & pepper to taste.



adapted from the faithfulness farm blog


Simple Vinaigrettes using Liquid Gold EVOO and Balsamics

These Vinaigrettes can be made in a bowl with a whisk. The mustards I use, are either French Farm or Summer Kitchen, both available in store.  Although I have used our Pure Culivar Ultra Premium Extra Virgin Olive Oils in these recipes, a LG flavour fused/infused could be substituted.

Basic Lemon Vinairgrette

2 T Sicilian Lemon Balsamic

1/4 c LG UP Extra Virgin Olive Oil

Sea Salt and Pepper to taste


Basic Balsamic Vinaigrette

1 T Balsamic Vinegar (any flavour)

3 T LG UP Extra Virgin Olive Oil (Mild to Med Robust)

Sea Salt and Pepper to taste


Lemon-Dijon Vinaigrette

1 tsp Dijon Mustard

2 T Sicilian Lemon Balsamic

1 Shallot, finely chopped

1/2 c LG UP Extra Virgin Olive Oil

Sea Salt and Pepper to taste


Maple Dijon Vinaigrette

4 tsp LG Maple Balsamic

1 T minced shalots

2 tsp Dijon mustard

2 T LG UP Fruity Mild to Med EVOO

Sea Salt and Pepper to taste


Mustard Vinaigrette

This is a very versatile vinaigrette, that can be used as a sauce over salmon, crab cakes, asparagus, or asparagus.

2 T Dijon mustard

1 T whole grain mustard

2 tsp Balsamic Vinegar

2 tsp Sherry or Sherry vinegar

1 T honey

1/4 LG UP Med to Robust Fruity EVOO

1 T orange juice

Sea Salt and Pepper to taste



Caprese Grilled Cheese

Adapted from a recipe on Crimson Cravings

• 2 thick slices whole grain bread
• 2-3 slices plum tomato
• 4 sprigs basil
• 4 thin slices fresh mozzarella cheese
• Slices of avocado (optional)
• Liquid Gold UP medium/robust EVOO for brushing
• Liquid Gold Traditional Balsamic Vinegar for serving (I like to reduce the vinegar slightly and Drizzle)
1. Heat an electric skillet to 350 deg F, or warm a large skillet over medium high heat.
2. Put your two pieces of bread together and lightly brush only the outer layers with olive oil.
3. Then, place the brushed sides down and layer your mozzarella, tomato and basil on opposite sides of the bread.
4. Close the sandwich and place on the grill. Top with a piece of foil and heavy plate or bowl - this will create a panini effect and make the sandwich crispier.
5. Cook for 3-4 minutes on both sides, checking around the 2 minute mark to ensure it's not burning.
6. Cut in half and either serve with a dish of balsamic vinegar or drizzle over top.

Crispy Za'atar Fish with Israeli Couscous, Swiss Chard, and Feta




Adapted from a recipe by Rhoda Boone, Epicurious January 2015

Za'atar is a pre-made spice blend of aromatic dried thyme or oregano, sumac, and nutty sesame seeds. Recipes for Za'atar, varies by origin. Here, it flavors fish fillets served over a warm salad of wilted chard, crisp pomegranate seeds, briny olives, and salty feta.

1 cup Israeli or pearl couscous
1 3/4 teaspoons kosher salt
2 1/2 tablespoons med robust UP Extra-Virgin olive oil, or Meyer Lemon, divided
Four 6-ounce arctic char or striped bass, or Salmon fillets preferably skin on (about 3/4-inch thick)
3/4 teaspoon freshly ground black pepper
8 teaspoons Epices du Cru Za'atar seasoning (available at Liquid Gold or the Farmers Market on Saturdays.)
1 pound Swiss chard, stems cut into 1/2-inch slices, leaves roughly chopped
1/4 cup dry white wine (Pinot Grigio is a good choice)
1/4 cup pomegranate seeds
1/4 cup pitted Kalamata olives, halved lengthwise (Available at Liquid Gold)
1/2 cup crumbled feta
1/2 lemon

In a small saucepan, cook couscous according to package directions, seasoning it with 1/2 teaspoon salt. Once cooked, drain the couscous and transfer to a warm medium bowl.
While the couscous is cooking, drizzle 1 tablespoon UP Olive Oil over both sides of fish fillets and season with 1 teaspoon salt and 1/2 teaspoon pepper. Rub each side of each fillet with 1 teaspoon Za'atar.
Heat a large non-stick skillet over medium-high heat, and add 1 tablespoon oil. Once the oil is hot, add fish to skillet, skin-side down, and sear until skin is golden brown and crispy, 4 to 6 minutes. Flip fish and cook until fish is opaque and flakes easily with a fork, 1 to 2 minutes more. Transfer to warm plate.
Add chard stems and wine to pan; cook for 30 seconds. Stir in chard leaves, 1/4 teaspoon salt, and 1/4 teaspoon pepper to skillet. Cover and cook until chard leaves are wilted, 2 to 3 minutes more.
Add chard mixture to bowl with couscous. Fold in pomegranate seeds, olives, feta, and remaining 1/2 tablespoon oil. Squeeze lemon half over the mixture and toss to combine; taste and adjust seasoning.
Divide couscous mixture among four plates and top with fish fillets, skin-side up.

Simple Asparagus, Ham, and Gruyere Frittata with UP EVOO


1 1/2 pounds organic Yukon Gold potatoes, unpeeled, washed, cut into 1" pieces
2 cups fresh asparagus spears, woody parts trimmed, cut into 1" pieces (spinach works too)
1 bunch green onions finely chopped - you could also opt for shallots or onion here instead
1 cup Canadian bacon or smoked ham cut into 1" pieces - or go meatless with sauteed mushrooms
1 cup grated Gruyère cheese or substitute for any cheese you like, or simply leave it out, it's all good
8 large eggs, whisked
1 teaspoon salt or to taste
fresh ground pepper
1/4 cup UP EVOO or any infused olive oil of your choice.


Preheat the oven to 375 F.

Place the cut potatoes in a medium pot, cover with water, and bring to a boil over high heat.  Boil for 5 minutes, drain, and reserve.

In a large, heavy, oven-proof skillet (a 12" cast iron is ideal here) heat the olive oil over medium high heat.  Add the potatoes and cook until golden brown, turning once.  Add the green onions, asparagus, and saute over medium heat for another 2 minutes.

Whisk together the eggs, salt, cheese, and pepper.  Pour over the potatoes directly into the pan, shake the pan a couple times gently to distribute the egg, and pop the pan in the oven for 20-25 minutes, until the egg is set and the top is golden brown.

Remove from the oven, and run a knife along the inside perimeter to loosen from the pan. Allow to cool in the pan for 10-15 minutes,before inverting onto a serving plate.  Cut in slices and serve with a lovely salad of baby spinach or arugula dressed with Milanese Gremolata whisked with Sicilian Lemon White Balsamic for a light, healthy meal.


Recipe by Chef Rachel Bradley

1 2 3 38 Next »