Recipes — Appetizer

Amy Ingram

Mushroom Fritters

Ingredients: LG Robust Extra Virgin Olive Oil, enough to coat the pan 1 1/2 cups chickpea flour 1 cup water 1/4 cup nutritional yeast 1 Tbsp. minced garlic 2 cups cooked mushrooms of your choice 1 Tbsp. LG Oregano White Balsamic salt to taste   Directions: -In a large mixing bowl, combine all ingredients and stir until all the flour is dissolved in batter. -Use a spoon to ladle little bundles of battered veggies onto an lightly oiled frying pan. -Fry for 2 minutes on each side.   White Truffle Mayo 1 cup mayo 1 Tbsp. LG White Truffle Infused Olive...

Read more →


Amy Ingram

Seared Scallops with Jalapeno & Citrus Vinaigrette

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 &...

Read more →


Amy Ingram

Strawberry Salsa with Pink Grapefruit Balsamic

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. 

Read more →


Tiara Phaboonheuang

Sweet Peppers Stuffed with Goat cheese and drizzled with Balsamic

These stuffed peppers are easy to make and perfect served as an appetizer.   Ingredients: 1/2 pound of mini peppers, cut in half and seeded 4 ounces goat cheese, softened 4 ounces cream cheese, softened 1 clove of garlic, minced 1-2 tbsp. Traditional Balsamic or Fig Balsamic   Directions: Preheat oven 400 F. Mix the goat cheese, cream cheese and garlic together and fill the peppers. Line the peppers on a baking sheet and roast until the cheese is melted to perfection and golden brown, about 15 minutes. While still warm, drizzle with the balsamic and enjoy!

Read more →