Recipes — evoo

    Ingredients: 24 Slices Prosciutto 1/2 Fresh Savoy Cabbage, shredded ¾ cup Liquid Gold Extra Virgin Olive Oil 2/3 cup Green Apple White Balsamic 2 cups Parmesan Cheese   Black pepper & Sea salt to taste     Directions: Place the shredded cabbage in a bowl, and add the olive oil salt and pepper to taste. Toss together, then add the Balsamic Vinegar. Add the parmesan to the cabbage mixture and toss. Arrange the slices of prosciutto over each plate and cover with 2 tablespoons of the cabbage and parmesan mixture. You could dribble a little extra Balsamic Vinegar and extra...

Ingredients: Scallops, seared White bean, rosemary & pancetta (see below) Seared tomatoes (see below) White Beans 2 tbsp Medium Liquid Gold Extra Virgin Olive Oil 150 g pancetta 3 cups cannellini beans, rinsed 2 cloves garlic, minced 3 tbsp rosemary, chopped Splash Liquid Gold Balsamic Vinegar * Salt & pepper Method: Place sauté pan over medium heat. Add the olive oil. Add the pancetta. When the pancetta is browned, add the garlic and rosemary. When fragrant, add the white beans. Roughly mash the beans. Season with splash of balsamic, salt and pepper. Seared Tomatoes 6 Roma tomatoes, core removed, halved...

1 cup buttermilk 2 eggs 2 1/4 cups flour 2 1/2 tsp baking powder 1 tsp salt 1/4 cup sugar 2 tsp Epice de Cru silk road blend (finely ground) 1/4 cup Liquid Gold Mild-Medium EVOO Method: Preheat oven to 400°In one bowl combine buttermilk and eggs.In separate bowl combine flour, baking powder, salt, sugar and spices. Slowly add EVOO into dry ingredients while mixing with wooden spoon. Add in the milk and eggs and mix until combined.Transfer dough to a floured surface and knead until it no longer sticks and has formed a ball. Put the dough onto a...

Ingredients: 1 Small to medium pumpkin, chopped and peeled *if it's too difficult to peel prior to roasting, allow pumpkin to cool and remove skin afterwards. 1 Cup dried lentils 4 oz goat cheese (1 small log) 1 Shallot, peeled and cut into thin rounds or half-moon shapes 1-2 tbsps EVOO or flavoured oil of your choice for drizzling, extra for roasting High Polyphenol  EVOO for frying the shallots 6 tbsps Traditional Balsamic or your choice Flavoured Balsamic Salt & Pepper to taste Directions: Preheat oven to 400F. Soak lentils for 10 minutes. In a large mixing bowl, toss pumpkin...