Recipes — Main Course

Myrna Burlock

Buddha Bowl with Creamy Balsamic Vinegar

Creamy Balsamic Vinegar Whisk together 1/4 cup of Liquid Gold med/robust extra virgin olive oil 2 Tbsp LG Balsamic Vinegar. Almost any flavour would work here. 2 Tbsp Mayo or plain yogurt 1 Tbsp fresh squeezed lemon juice 1 tsp Dijon mustard 1/2 tsp minced garlic Sea salt and ground pepper   Bowl 2 cups peeled and cubed beets 3 tsp olive oil 2 cups peeled and cubed sweet potatoes 1 small red onion, wedged 2 cups coarsely chopped kale, ribs removed 1/4 cup walnut or pecan pieces 2 cups hot cooked quinoa or brown rice 1/4 cups crumbled feta...

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Amy Ingram

Maple Balsamic Marinade

 This marinade is perfect for chicken, pork chops and even baby back ribs. Use half  this recipe to marinade and the other half to baste the meat as it cooks to add a nice  sticky glaze. Ingredients:  2 Tbsp. Local Honey 2 Tbsp. LG Maple Dark Balsamic  2 Tbsp. Tomato paste or ketchup 1 tsp. Garlic, minced   Directions:  In a small mixing bowl, mix together all ingredients until thoroughly combined.  Add half the mixture in a ziploc bag with your choice meat and reserve the other half for basting. Marinade your choice of meat for 1-5 hours in the...

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Amy Ingram

Pulled Tamales

Makes 15 Small Tamales Filling Ingredients: 1Tbsp. any Liquid Gold Chili Oil (recommendation: Aji Verde for mild heat/fruity flavour, Harissa for stronger heat/bolder flavour) 2 cloves garlic, finely chopped 1/2 small onion, finely diced 1 can lentils, drained (can omit if using chicken) 1 organic veggie broth cube 3 cups shredded mixed mushrooms or pulled organic chicken 1/2 tsp. cumin  1 (16 ounce) can green chili salsa 1/2 cup fresh sweet corn & 1/2 cup green peas For the Tamale Dough: 4 cups fine cornflour 2 tsp. baking powder 1 tsp. salt 1/2 cup any Mild or Medium Polyphenol LG...

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Amy Ingram

Feta-Stuffed Chicken Burgers

(serves 4) Ingredients: 1 lb ground chicken breast 1 tbsp Liquid Gold Oregano White Balsamic 1 garlic clove, minced 7 tbsp crumbled feta cheese 4 hamburger buns Boston Lettuce - to top burgers 2/3 cup roasted red peppers 6 or so roughly chopped LG Sunbaked Olives (or try our Black Olive Tapenade)   Directions: Preheat grill or broiler. In a medium bowl, combine chicken oregano balsamic, garlic & feta. Divide mixture into 4 balls and press them gently into patties. Grill or broil patties until internal temperature reaches 75 C - or about 7-8 minutes on each side Serve each...

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