Recipes — Appetizer

Amy Ingram

Potato Crisps with Goat Cheese & Olives

Ingredients: 1 Bag of your favourite kettle cooked potato chips 1/2 cup LG Pimento Green Olives 1/2 cup LG Kalamata Olives 1 Tbsp. capers 2 Tbsp. LG Tuscan Herb Infused Olive Oil   Cheese: 1/4 cup goat cheese (room temp) 1/4 cup mascarpone cheese 2 Tbsp. LG Blood Orange Infused Olive Oil   Method: -For the cheese blend all ingredients together with a rubber spatula until smooth. -For the Olive mixture, blend all ingredients in a food processor until spread is smooth but keeps a little texture.     Recipe by: Chef Lauren Marshall, Coastal Healing

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Amy Ingram

Potato Crisps with Goat Cheese & Olives

Ingredients: 1 Bag of your favourite kettle cooked potato chips 1/2 cup LG Pimento Green Olives 1/2 cup LG Kalamata Olives 1 Tbsp. capers 2 Tbsp. LG Tuscan Herb Infused Olive Oil   Cheese: 1/4 cup goat cheese (room temp) 1/4 cup mascarpone cheese 2 Tbsp. LG Blood Orange Infused Olive Oil   Method: -For the cheese blend all ingredients together with a rubber spatula until smooth. -For the Olive mixture, blend all ingredients in a food processor until spread is smooth but keeps a little texture.

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Tiara Phaboonheuang

Ceviche with Blood Orange Olive Oil

    Ingredients: 1 White onion, thinly sliced 1 lb Skinless, boneless, fresh white fish 1 tsp Kosher salt, plus extra to season 6 Limes juiced 2 tbsp Jalapeno White Balsamic ½ Orange, juiced 2 Jalapeno, seeded and diced ½ bunch Cilantro, cleaned, picked and chopped 2 tbsp. Liquid Gold Blood Orange Olive Oil for drizzling   Tortilla chips for serving     Directions: Put the chopped onion into ice water, soak for 5 minutes and drain well. Cut the fish into ½-inch cubes. Add the citrus juices, salt, vinegar, jalapeno and onion, and mix gently. Marinade for 10 minutes. Check the...

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Tiara Phaboonheuang

Cucumber and Dill Salad

    Ingredients:   2 Cucumbers, washed and thinly sliced ½ Large red onion, thinly sliced 3 tbsp. LG Wild Fernleaf Dill Infused Oil 4 tbsps. LG Sicilian Lemon White Balsamic ¾ cup Chopped fresh dill   Sea Salt & Black Pepper to taste     Directions: Add the cucumbers and onion into a bowl. Mix the olive oil, balsamic, dill, salt and pepper together and pour of cucumber mixture. Mix well to combine. Cover and refrigerate for at least 1 hour before serving.  

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