Recipes — Breakfast

Amy Ingram

Sweet Potato & Goat Cheese Egg Skillet with Harissa Oil

 Ingredients: 1/2 tsp. LG Harissa Infused Olive Oil 1/2 small onion, diced 1 tsp. paprika 1 tsp. turmeric 1/4 tsp salt 1/3 cup water 2-3 cups 1/4" cubed sweet potato 1-2 eggs 1-2 ounces goat cheese   Directions:  In a large skillet, heat Harissa olive oil to medium heat. Add the onion and cook until translucent, 4-5 minutes. Stir in the paprika, turmeric,salt and water and combine. Stir in the cubed sweet potato, enough to fill the skillet. Cover and cook until potatoes are tender 6-8 minutes. Create a small well in the middle of the skillet and crack the...

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Myrna Burlock

Simple Asparagus, Ham, and Gruyere Frittata with UP EVOO

Ingredients: 1 1/2 pounds Yukon Gold potatoes, unpeeled, washed, cut into 1" pieces 2 cups fresh asparagus spears, woody parts trimmed, cut into 1" pieces (spinach works too) 1 bunch green onions finely chopped. You could use shallots or onion here also. 1 cup Canadian bacon or smoked ham cut into 1" pieces - or go meatless with sauteed mushrooms 1 cup grated Gruyère cheese or substitute for any cheese you like, or simply leave it out, it's all good 8 large eggs, whisked 1 teaspoon salt or to taste fresh ground pepper 1/4 cup UP EVOO or any infused olive...

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Amy Ingram

Sweet Potato Latkes

Almond Creme Fraiche: 2 cups sliced almonds 2 Tbsp. LG Sicilian Lemon White Balsamic 3 Tbsp. LG Mild Extra Virgin Olive Oil 1/2 cup water 1 1/2 tsp. salt Latkes: 1 lb russet potatoes 1 lb sweet potato 1/2 tsp. sea salt black pepper to taste 3 Tbsp. LG Tuscan Herb Infused Olive Oil 1 onion finely chopped 3 Tbsp. chopped chives 1 cup bread crumbs 1/4 cup LG Garlic Infused Olive Oil   Method: -For Creme Fraiche - Soak almonds overnight.  Drain almonds and transfer to food processor and add rest of creme fraiche ingredients. Refrigerate for at least 1...

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Amy Ingram
Peach Apricot Breakfast Smoothie

Peach Apricot Breakfast Smoothie

Ingredients: 1 Peach1 Banana1 tsp Grated Fresh Ginger1/4 cup Finely Chopped Carrots1 tsp Ground Turmeric1 cup Plain Greek Yogurt1/4 cup LG High Polyphenol Extra-Virgin Olive Oil2 tbsp LG Apricot White Balsamic Vinegar1 cup of Coconut Water1 tbsp Chia Seeds (Soaked)1 cup Ice Directions: Place all ingredients in a blender. Pulse to mix, then blend to desired consistency and serve immediately.

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