04 Feb 2017
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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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27 Feb 2016
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Pad Thai

    Ingredients: 1/8 cup Fish sauce 1/8 cup Soy sauce 1/8 cup Rice vinegar 1/8 cup Brown sugar 1 Tbsp. + Japanese Roasted Sesame Oil + extra 1 Tbsp. Sriracha   Fresh lime juice     4 oz. pkg. Pad Thai Noodles, cooked according to directions. 1 cup Bean sprouts 1 Egg ½ cup Firm tofu, diced 8-10 Shrimp, peeled and deveined ½ Shallot   Peanuts   Green onion for garnish     Directions: Combine ingredients for sauce and whisk until sugar is dissolved. In pan, add 1 tsp. of Japanese Roasted Sesame Oil and sauté shrimp or chicken until cooked...

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27 Feb 2016
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French Onion Soup with Red Wine and Neapolitan Balsamic

Ingredients:   8 Medium yellow onions, thinly sliced 2 Tbsps. Robust Extra Virgin Olive Oil 3 Tbsp. Butter Olive Oil 3 Tbsp. Neapolitan Herb Dark Balsamic 4 sprigs Fresh Thyme 1 clove Garlic, minced 2 cans Beef broth 1 Cup Full-bodied Red Wine   Salt & Pepper to taste Directions: Cut onions in half and slice thinly. In large pot, add both olive oils and bring to medium heat. Add onions. Sauté onions until they reduce greatly and caramelize to a deep golden brown. This will take some time, don’t rush it. Add garlic, thyme, salt and pepper. Add red...

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