Recipes — Appetizer
Amy Ingram
Potato Crisps with Goat Cheese & Olives
Ingredients:
1 Bag of your favourite kettle cooked potato chips
1/2 cup LG Pimento Green Olives
1/2 cup LG Kalamata Olives
1 Tbsp. capers
2 Tbsp. LG Tuscan Herb Infused Olive Oil
Cheese:
1/4 cup goat cheese (room temp)
1/4 cup mascarpone cheese
2 Tbsp. LG Blood Orange Infused Olive Oil
Method:
-For the cheese blend all ingredients together with a rubber spatula until smooth.
-For the Olive mixture, blend all ingredients in a food processor until spread is smooth but keeps a little texture.
Tiara Phaboonheuang
Ceviche with Blood Orange Olive Oil
Ingredients: 1 White onion, thinly sliced 1 lb Skinless, boneless, fresh white fish 1 tsp Kosher salt, plus extra to season 6 Limes juiced 2 tbsp Jalapeno White Balsamic ½ Orange, juiced 2 Jalapeno, seeded and diced ½ bunch Cilantro, cleaned, picked and chopped 2 tbsp. Liquid Gold Blood Orange Olive Oil for drizzling Tortilla chips for serving Directions: Put the chopped onion into ice water, soak for 5 minutes and drain well. Cut the fish into ½-inch cubes. Add the citrus juices, salt, vinegar, jalapeno and onion, and mix gently. Marinade for 10 minutes. Check the...
Tiara Phaboonheuang
Cucumber and Dill Salad
Ingredients:
2
Cucumbers, washed and thinly sliced
½
Large red onion, thinly sliced
3 tbsp.
LG Wild Fernleaf Dill Infused Oil
4 tbsps.
LG Sicilian Lemon White Balsamic
¾ cup
Chopped fresh dill
Sea Salt & Black Pepper to taste
Directions:
Add the cucumbers and onion into a bowl. Mix the olive oil, balsamic, dill, salt and pepper together and pour of cucumber mixture. Mix well to combine. Cover and refrigerate for at least 1 hour before serving.
Amy Ingram
Cinnamon-Pear Balsamic Roasted Sweet Potatoes
Ingredients:
4
Medium Sweet Potatoes, peeled and cut lengthwise into 8 wedges
1/3 cup
Cinnamon Pear Dark Balsamic Vinegar
2 Tbsp.
Butter Olive Oil
¾ tsp.
Sea Salt
Directions:
Preheat the oven to 400 degrees Fahrenheit
Thoroughly whisk together the Butter Olive Oil and Cinnamon Pear Dark Balsamic in a large bowl. Add the sweet potato wedges and toss in the oil/vin mixture. Spread the wedges out evenly on a parchment lined baking sheet and sprinkle with sea salt. Roast for 35-40 minutes until wedges are caramelized.
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