Recipes — Appetizer
Amy Ingram
Cremini, Blue Cheese, & Mushroom & Sage Olive Oil Flat Bread
Flat Bread Dough 2 1/2 cups of unbleached flour 1 cup warm water 2 tablespoons LG Mushroom & Sage Olive Oil 2 teaspoons active dry yeast 1 teaspoon salt 1 teaspoon granulated sugar Mushroom Topping 1 large shallot, thinly sliced 2 tablespoons Mushroom & Sage Olive Oil 2 cups fresh sliced mushrooms such as Cremini, Shitake, Oyster, Porcnini, Chanterelle, etc. sea salt & fresh ground black pepper to taste To make the flat bread dough, mix together the olive oil, warm water, yeast, and sugar. Allow to sit for five minutes to bloom. Blend the salt with the flour and mix...
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...
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 &...
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.
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