Recipes — Appetizer

  Ingredients 10-12 large fresh or frozen shrimp ½ cup regular white flour  1 tsp baking powder ¼ tsp salt 1 tsp Liquid Gold Harissa Olive Oil 1 egg ⅓ cup ice water or cold water ½ cup dry shredded unsweetened coconut (baking-type) 1 cup coconut oil Sauce 1 large ripe mango 1 canned pineapple ring 3-4 Tbsp Sweet Thai Chili Sauce 3 Tbsp Liquid Gold Mango White Balsamic Vinegar Directions Sauce: Peel and dice mango into chunks; combine with pineapple ring and puree in blender until smooth. With a mixer on high speed, beat until thoroughly combined. Add desired...

Ingredients: 1 16 oz can of chickpeas or garbanzo beans 1/4 cup liquid from can of chickpeas 3-5 tablespoons lemon juice (depending on taste) 1 1/2 tablespoons tahini 2 cloves garlic, crushed 1/2 teaspoon salt 4 Tablespoons Liquid Gold Garlic Olive Oil 2 Tablespoons Liquid Gold Meyer Lemon Olive Oil Preparation: 10 mins Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth. Place in serving bowl, and create a shallow well in the center of...

  1 French baguette, sliced 2 Tbsp. Liquid Gold Medium Extra Virgin Olive Oil 2 oz. goat cheese 4 oz. cream cheese 2 oz. Blue or Gorgonzola cheese 2 Tbsp. fresh oregano, chopped ½ cup Liquid Gold Fig Balsamic Vinegar    Directions Lightly brush baguette slices with olive oil, place in single layer on cookie sheet, and bake in oven at 350, until lightly toasted about 6-8 minutes.  In the bowl of a food processor, combine goat cheese, cream cheese, and blue cheese. Process until smooth and spread on toasted crostini. Sprinkle with chopped oregano.  In the meantime, reduce fig...

  Zucchini Rolls: 4 small zucchini's Liquid Gold FS-17 EVOO or any Robust Extra Virgin Olive Oil Salt and Pepper to taste Method: Cut off the stem end of the zucchini. Using the mandolin or a vegetable peeler, slice the zucchini lengthwise into paper-thin strips.  Season with salt, pepper and olive oil. Leave to marinate in the fridge for at least 20 minutes. The zucchini strips will be more translucent and pliable after resting. Citrus Wrapper: 1 sachet of gelatin 3/4 cup mixture of orange, lemon, lime and grapefruit juice 3 tsp sugar Method: Mix and bring to a boil...