Recipes

Nothing brightens up seafood better than a nice citrus vinaigrette like this. The subtle citrus notes from the Blood Orange olive oil balance beautifully with the vibrant fruity and acidic undertones of the Pinot Nero Balsamic. Ingredients: 12 large Fresh scallops 1/4 cup + 1 Tbsp. LG Blood Orange Infused Olive Oil 1/4 cup LG Pinot Nero Rose Balsamic 1/4 tsp. Dijon mustard 1 small Jalapeno 1/2 Garlic clove, minced 4 Tbsp. Cilantro, finely chopped Salt & Pepper to taste  Directions:  Place jalapeno, Blood Orange Oil, Pinot Nero Balsamic, Dijon, garlic and cilantro in a blender and puree until smooth. Add salt &...

Ingredients: 2 cups Fresh local strawberries, diced 2 Tbsp. LG Pink Grapefruit Balsamic 1 Jalapeno, finely diced 2 Tbsp. Cilantro, finely chopped 1/2 tsp. Mint leaves, chopped (optional) 1/4 cup Red onion, finely diced    Directions: In a large serving bowl, add all of the ingredients and toss until thoroughly combined. Refrigerate and allow flavours to meld together for at least an hour.  Serve with pita chips or spoon over a toasted baguette. 

Ingredients 1 tbsp sea salt 2 1/2 cup water 6 salmon fillets (about 6 oz each) 1-2 cups LG delicate to medium fruity Extra Virgin Olive Oil this will vary depending on pan and thickness of fillets. 4 sprigs of thyme 1 head of garlic, cut in half  Fleur de sel Directions: Dissolve the salt in the water. Soak fillets in the salted water for 10 mins. Remove and pat dry with a paper towel.Pour 1 inch of oil into an 11-12 inch sauté pan or deep fry pan. Add thyme and garlic. Heat the oil to 140F over med heat.Add fish, and bring the temp back...

 Ingredients: 1/2cup LG Medium to Robust Extra Virgin Olive Oil  1 cup LG Chocolate Dark Balsamic Vinegar 3 tablespoon fresh rosemary (finely chopped) 1 teaspoon chopped garlic (finely diced) Red, Yellow, and green peppers Zucchini 1 Pork tenderloin (1.5-2lbs) 1 teaspoon cracked black pepper Salt and pepper to taste  Directions:    Combine oil, vinegar, salt, pepper, garlic and rosemary in a self-sealing bag. Add pork tenderloin and marinate for 3 hours in the refrigerator. Remove Pork tenderloin from marinade and discard remaining marinade. Season tenderloin with salt and pepper. Cut tenderloin into 2 inches cubes. (If using wooden skewers, soak in water for 10...