Recipes

8 to 10 fresh figs, quartered, stem removed ½ pound blue cheese 1 head of butter lettuce ¼ c Liquid Gold medium to intense extra virgin olive oil 3 tbs. freshly squeezed orange juice 1 shallot, finely diced zest of one orange salt and pepper to taste Rinse and pat dry the lettuce and place in a salad bowl.  Arrange the quartered figs on top of the lettuce and sprinkle with the crumbled blue cheese. Make the vinaigrette: place the diced shallots, orange juice, orange zest, and salt and pepper in a bowl.  Slowly whisk in the olive oil.  Pour...

1 lb broccoli, separated into stalks 4 medium-sized russet potatoes, cubed 2 leeks, washed and chopped 8 c chicken or vegetable stock ¼ c Liquid Gold extra virgin olive oil Liquid Gold Meyer Lemon Olive Oil Salt and Pepper In a stock pot, combine the extra virgin olive oil, broccoli, potatoes, and leeks.  Sauté for about 10 minutes to cook through, then add the stock and let simmer for about 25 minutes. Blend until you reach a nice silky texture.  Add salt to taste. Place into warm bowls, garnish with a little chopped Italian parsley, and drizzle with Meyer Lemon...

Recipe courtesy bon appetit, 1999 Makes 6 servings Ingredients 1 Tbsp + 1 1/2 tsp Liquid Gold extra virgin olive oil 1 large onion, finely chopped 1 pound cauliflower florets (about 5 cups) 2 (14.5 oz) cans low-salt chicken broth 1 tsp Liquid Gold white truffle oil  1 Tbsp thinly sliced chives Directions Heat olive oil in large heavy pot over medium heat. Add onion and saute until tender, about 8 minutes. Add cauliflower and saute 2 minutes. Add broth. Cover and simmer until cauliflower is tender, about 25 minutes. Take the center out of blender cover and cover with...

Ingredients 1/2 lb fresh mozzarella cheese, sliced 1/4-inch thick 2 large ripe red tomatoes, sliced 1/4-inch thick 1 cup fresh basil leaves, rinsed 1/4 cup  Liquid Gold Basil  Olive Oil Sea salt freshly ground black pepper Directions Arrange the mozzarella and tomatoes, alternating between the two, on a serving platter. Sprinkle the basil generously over the mozzarella and tomatoes. Season with salt and pepper. Just before serving, drizzle with Basil Olive Oil. Variations Try adding Liquid Gold Balsamic Vinegar,  Kalamata Black Olives !