Recipes — Appetizer

3-4 turnips (totalling about 1 ½ pound) 1-2 russet potatoes (equal to amount of turnips) ½ c sour cream Salt and white pepper Juice of ½ lemon Liquid Gold Meyer lemon olive oil Fennel pollen (optional) Peel and chunk your turnips and potatoes and put in a sauce pan. Cover water and add 2 tsp. Kosher salt. Cover with a lid and bring to a simmer. Cook potatoes and turnip until tender. Remove from heat and allow to cool slightly. With a slotted spoon put a portion of the vegetables into a blender adding enough cooking liquid to cover. Holding...

Ingredients 3 eggs 5.3 oz flour 1 bag of yeast 1/2 tsp Liquid Gold Black Truffle olive oil 1/2 cup of milk 1.7 oz of Parmigiano Reggiano 3.5 oz of feta cheese 1 jar of  Pesto Genovese 1.7 oz of pitted Black Olives Black Pepper Directions Preheat oven to 350°F. In a bowl, mix together the eggs, the flour, the yeast and pepper with a whisk. Slowly drizzle in the olive oil and then add the milk. Fold in Pesto Genovese. Pour half of the mixture in a baking tin, add the diced olives and the feta cheese, and cover...