This sauce is one of my favorites, it goes great with meat, chicken, fish and vegetables. Make it ahead of time and store it in the fridge in mason jar for up to 1 week.
3 garlic cloves, peeled
2 strips lemon zest (1 x ½ inches), white pith removed
1½ teaspoons kosher salt
1½ teaspoons herbes de Provence
2 tablespoons fresh lemon juice
2 tablespoons Liquid Gold Sicilian Lemon white balsamic vinegar
¹⁄³ cup Liquid Gold mild to medium extra virgin olive oil
2 Red peppers roasted, skins removed or 3 jars (12 ounces each) roasted red peppers, drained but not rinsed
Add the garlic, zest, salt, and herbes to the work bowl of your food processor; chop for 5 to 10 seconds. Scrape the bottom and sides of the work bowl. Add the lemon juice, vinegar, olive oil and peppers. Pulse on Chop, 10 times, then process for 15 to 20 seconds until smooth. Transfer to a re-sealable container and refrigerate for at least 30 minutes to allow the flavors to blend.
Roasted Red Pepper Dip Variation: Make half the recipe. Add 2 ounces of regular or lowfat cream cheese and ¼ cup of sour cream or plain yogurt that has been drained; chop for 10 to 15 seconds until blended.
2 oz tequila
1 oz orange liquor (Grand Marnier, triple sec, cointreau)
3 oz grapefruit juice
1/2 oz Liquid Gold Grapefruit Balsamic
Agave or simple syrup to taste
Salt for rim of glass (optional
Grapefruit slice (optional)
A splash of soda water
Rim a glass with salt
In a cocktail shaker combine all other ingredients over ice. Shake well.
Serve on the rocks with a slice of grapefruit and optional splash of SodaStreamsoda water.
This recipe makes one cocktail and was adapted from The Endless Meal
1 ¼ cups large flake oats
1 cup chopped mixed dried fruit – your choice
1 cup chopped peanuts or mixed nuts – unsalted preferred
¾ cup packed brown sugar or coconut sugar
¾ cup creamy peanut butter (check out our recipe for homemade peanut butter, its so easy)
¾ cup liquid honey or agave syrup
½ cup cocoa
2 tbsp LG Blood Orange Fused Olive Oil
Heat brown sugar, peanut butter, oil and honey together in small saucepan over low heat, stirring until melted and smooth. Stir in cocoa. Pour over dry ingredients. Mix well. Press firmly into 13”x9” pan lined with greased foil. Chill until set. Remove from pan, peel off foil, cut into bars. Store in airtight container.
1 Tablespoon Liquid Gold Extra Virgin Olive Oil
1/2 cup cherry tomatoes
1 tablespoon fresh basil chopped
1 piece of whole grain bread toasted
Kosher or coarse salt
Halve the cherry tomatoes. Combine with basil and one tablespoon olive oil. While the bread is in the toaster, poach or fry one egg. When done, slip the egg onto the toast (toast may be brushed with olive oil if desired). Top with the tomato/basil mixture and top with salt to taste.
You are now starting your day with a healthy oil, lots of vitamin C from the tomatoes and protein from the egg.
Recipe adapted from The Olive Oil Times
This recipe is extra simple and extra delicious. Slow roasting whole garlic heads brings out a nutty sweetness in the garlic and turns the cloves creamy and spreadable. A robust olive oil is a must here otherwise you will loose the lovely marriage of flavors as the character of olive oils with modest phenol content will dissipate under such heat.
7-9 firm, whole heads of garlic, with the stem end sliced off. (Do not slice the root end or the bulb may fall apart)
1/3 cup Liquid Gold Robust Extra Virgin Olive Oil such
Preheat the oven to 400. In a pie tin, cake pan, or other shallow oven
proof baking vessel, place the garlic heads cut side up. Drizzle each
head generously with approximately two teaspoons of extra virgin olive
Seal the pan tight with aluminum foil and bake for 35-40 minutes, until the garlic is fragrant, soft, and golden brown.
This recipe was adapted from Chef Rachel Bradley