To serve: Top with freshly grated Parmigiano Reggiano and a drizzle of the truffle oil.
4 cups rolled "old fashioned oats" not instant
1 cup cashews
3/4 cup shredded sweet coconut
1/4 cup dark brown sugar
1/2 cup maple syrup
1/2 cup Liquid Gold Fused Blood Orange Extra Virgin Olive Oil
3/4 teaspoon sea salt
Preheat oven to 250 degrees F. In a large bowl, combine the oats, cashews, coconut, brown sugar and salt. Whisk to combine the blood orange olive oil and maple syrup. Pour over evenly over the oat mixture and toss to thoroughly distribute. Spread the mixture on to two rimmed baking sheets and bake, stirring every 20 minutes to ensure even browning.
Granola will be done when it’s golden brown and well toasted. Remove from oven and transfer into a large bowl. Add cranberries and mix until evenly distributed.
Makes 1 large loaf
1 or 2 garlic cloves
1/2 teaspoon salt
3 tablespoons pine nuts
3 cups loosely packed basil leaves, stripped from stems
1/2 cup Liquid Gold extra virgin olive oil
1/2 cup freshly grated Parmesan cheese
Chop garlic, salt, and pine nuts in a blender or food processor until finely chopped.
Add basil and olive oil; pureé until smooth. Add the cheese and process just to combine; taste and adjust seasonings. Serve with pasta or grilled meats or vegetables.
1 1/2 cup Liquid Gold Extra Virgin Olive Oil
1 pound of bocconcini mozzarella fresca, drained
1 teaspoon kosher salt
1/2 teaspoon hot red chili flakes (optional)
2" sprig fresh rosemary, bruised to release fragrance
Drain the mozzarella and salt. In a medium sauce pan, over medium low, gently heat 1/2 cup of Ultra Picholine, red chili flakes and rosemary to 175 degrees. Hold for 2 minutes and then allow to cool to room temperature. Mix in the remaining cup of Ultra Picholine. Place the salted mozzarella fresca in a jar or other container large enough to hold the olive oil and cheese. Pour the oil, herbs and chili flakes over the cheese. Marinate in the refrigerator for up to one week. This cheese is delicious speared on a toothpick with a small, ripe cherry tomato and a basil leaf.
1 c cilantro, chopped (can include the stems, which have a lot of flavor)
½ c sun-dried tomatoes (dry-packed, not in oil)
1/3 c Liquid Gold medium to intense extra virgin olive oil
1 tbs. diced green chilies from a can or fresh jalapeno, if you like spicy
1 clove garlic, minced
1 tsp. brown sugar (optional)
salt and pepper to taste
Soak sun-dried tomatoes in the olive oil for 2 hours or overnight, if possible
In a blender or food processor, process the cilantro, soaked tomatoes and their oil, chiles, garlic, and brown sugar. Process until the mixture is smooth, scraping down the sides of the blender or bowl with a rubber spatula as needed.
Season to taste with the salt and pepper.
¼ c slivered almonds
2 thin slices of French/Italian bread
2 garlic cloves
2 jars of roasted peppers drained; or fresh roasted peppers, time-permitting
¼ c Liquid Gold Tuscan Herb Blend extra virgin olive oil
2 tbs. sherry/red wine vinegar
Dash of cayenne
Toast almonds over moderate heat in heavy skillet. When toasted, remove from skillet and set aside. Add bread slices to the skillet and toast each side until golden, then cool and tear into pieces.
Place almonds and bread into the food processor. While running, drop garlic in one clove at a time. Pulse the processor until the ingredients are finely chopped. Add the peppers, oil, vinegar, and cayenne.
Process to a thick paste. Refrigerate if using as a dip.