Recipes — lemon

¼ c lemon juice (or combo 3 Tbs fresh lemon juice & 1 Tbs orange juice) 4 cloves roasted garlic 1 Tbs Dijon mustard 1 Tbs mayonnaise 3 anchovy filets (optional) 1 Tbs Liquid Gold Traditional 18 Year Old Balsamic Vinegar Salt and freshly ground black pepper ½ c Liquid Gold Meyer Lemon Extra Virgin Olive Oil ¼ c grated parmesan, plus more for shaving 1-pound baby spinach, washed and dried ½ loaf Italian bread, cut into small cubes 3 Tbs  Liquid Gold Garlic Extra Virgin Olive Oil Lay bread cubes on flat baking sheet, drizzle with garlic oil.  Bake...

1 lb broccoli, separated into stalks 4 medium-sized russet potatoes, cubed 2 leeks, washed and chopped 8 c chicken or vegetable stock ¼ c Liquid Gold extra virgin olive oil Liquid Gold Meyer Lemon Olive Oil Salt and Pepper In a stock pot, combine the extra virgin olive oil, broccoli, potatoes, and leeks.  Sauté for about 10 minutes to cook through, then add the stock and let simmer for about 25 minutes. Blend until you reach a nice silky texture.  Add salt to taste. Place into warm bowls, garnish with a little chopped Italian parsley, and drizzle with Meyer Lemon...

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 1 cup milk 2 tbsp. fresh rosemary, chopped 3 cups all-purpose flour, plus 2 tbsp. for preparing pan 1 tbsp. baking powder 1 cup sugar 1 cup Liquid Gold Meyer Lemon EVOO, plus 1 tbsp. for preparing pan 3 large eggs Directions Preheat oven to 350˚F In a small saucepan, gently heat milk and chopped rosemary. Turn off heat and allow to steep for 5 minutes, then strain out the rosemary. Grease a large loaf pan (9”x5”x3) with 1 tablespoon of the Lemon Olive Oil. Lightly dust with 2 tablespoons of flour. Shake out excess and set aside. Sift...