Recipes

  1 (10-ounce) package frozen artichoke hearts – thawed 1 loaf rustic bread of your choice – cubed 1 medium size red onion – chopped into large pieces 3-4 large, red tomatoes, cut into wedges 1 cup pitted olives – halved , ( kalamatas work great) 1 large bunch of fresh basil – torn or thinly sliced otherwise known as a chiffinode 2/3 cup Liquid Gold Tuscan Herb plus more for drizzling 1/4 cup Liquid Gold Oregano White Balsamic 1/2 teaspoon Kosher salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper, plus more for seasoning 1 clove of...

  Ingredients: 1/8 tsp. crushed red chile flakes 2 cloves garlic 1 oil-packed anchovy filet Kosher salt, to taste Rind of 1/2 preserved lemon, roughly chopped 1/4 cup loosely packed fresh oregano leaves 1 1/2 tbsp. Liquid Gold Pino Noir wine vinegar or LG Oregano White Balsamic 6 tbsp Liquid Gold medium robust Extra Virgin Olive Oil Freshly ground black pepper, to taste 1 lb. large spinach leaves Directions: Place the chile flakes, garlic, anchovy, and a pinch of salt in a mortar and smash with the pestle until ingredients are finely ground. Add the lemon and oregano and continue...

  Directions: Preheat the oven to 375. Cut fresh or day old french bread in to 1″ cubes.  Don’t bother removing the crust, it adds texture. In a large bowl, toss four cups of bread cubes with 1/2 cup of Liquid Gold Wild Mushroom and Sage olive oil, 1 tablespoon of kosher salt and 1/2 teaspoon fresh ground pepper. When the bread is evenly coated, place the cubes on a rimmed baking sheet on the middle rack of the oven. Bake for 35 minutes, stirring a couple times to ensure even browning.

  . Ingredients: 1 cup slivered almonds 2 cloves garlic, minced 1 teaspoon honey 1 teaspoon Dijon mustard 1/4 cup Liquid Gold Strawberry Balsamic 2 tablespoons Liquid Gold Traditional Balsamic 1 cup Liquid Gold Extra Virgin Olive Oil 1 head romaine lettuce, torn (spinach works nicely too) 1 pint fresh strawberries, sliced 1 cup crumbled feta cheese Directions: In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and EVOO....