04 Feb 2017

Wild Mushroom Risotto

Ingredients: 6 to 7 cups vegetable stock, as needed Salt and Pepper 2 Tbsp. LG Infused Mushroom and Sage Infused Olive Oil ½ cup finely chopped onion, or 2 shallots, minced ¾ to 1 pound wild mushrooms, cleaned if necessary and torn or sliced into smaller pieces if thick 2 garlic cloves, minced 2 chopped sage (optional) 1 ½ cups Riso Margherita Arborio Rice or short grain brown rice ½ cup dry white wine (like a pinot grigio or sauvignon blanc) 1 cup frozen peas, thawed 2 Tbsp. chopped fresh parsley ½ cup nutritional yeast (or parmesan cheese) LG Black...

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14 Feb 2016

Olive Oil Baked Salmon

      Ingredients: 2 ½ lb. Skin-on Salmon filet 1 cup Wild Fernleaf Dill Infused Olive Oil 1 Lemon, sliced thinly   Fresh Dill, finely chopped for garnish   Sea Salt & Pepper To taste     Directions: Preheat Oven to 300 degrees Fahrenheit. Season Salmon on both sides and place it in baking dish. Add lemon, thyme and cover with the Olive Oil. Bake for 20-25 minutes, or until done.  

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12 Jan 2016

Vegetable Osso Bucco with Celeriac Puree

Ingredients: 1/2 pound red pearl onions 3 Tbsp Liquid Gold Medium to Robust Extra Virgin Olive Oil 3 large carrots, cut crosswise 1 inch thick at the wide ends and 1 1/2 inches thick toward the narrow ends Salt and freshly ground pepper 1 tsp. Avrinda’s Madras Masala 1 cup dry red wine 1 Tbsp. dried porcini powder (ground porcini mushrooms) 1 1/2 cups mushroom broth 1/2 cup flat-leaf parsley 2 tsp Liquid Gold Sicilian Lemon Balsamic   Method: -Preheat the oven to 350°. In a large, deep ovenproof skillet, bring 1 inch of water to a boil. Add the...

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