Recipes — Main Course

Amy Ingram

Herbes of Napoli Mushroom Pasta

 A quick and easy pasta dish for any night of the week. Enjoy with a nice glass of your favorite wine.  Ingredients: 8 oz. Portabello Mushrooms, sliced 4 oz. Pasta (your choice), cooked according to package 1/4 cup LG Herbs of Napoli Dark Balsamic 1-3 Tbsp. LG Garlic Infused Olive Oil  2 Tbsp. Butter 1/4 cup Shallot, sliced or minced 1/4 cup Heavy Cream 1/4 cup Parmesan Cheese, plus extra for serving Parsley, Salt and Pepper to taste Directions: In a large saucepan, heat 1 tablespoon of the butter along with 1 tablespoon of the Garlic Oil. Add the shallots and...

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Amy Ingram

Seared Scallops with Jalapeno & Citrus Vinaigrette

Nothing brightens up seafood better than a nice citrus vinaigrette like this. The subtle citrus notes from the Blood Orange olive oil balance beautifully with the vibrant fruity and acidic undertones of the Pinot Nero Balsamic. Ingredients: 12 large Fresh scallops 1/4 cup + 1 Tbsp. LG Blood Orange Infused Olive Oil 1/4 cup LG Pinot Nero Rose Balsamic 1/4 tsp. Dijon mustard 1 small Jalapeno 1/2 Garlic clove, minced 4 Tbsp. Cilantro, finely chopped Salt & Pepper to taste Directions:  Place jalapeno, Blood Orange Oil, Pinot Nero Balsamic, Dijon, garlic and cilantro in a blender and puree until smooth. Add salt &...

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Myrna Burlock
Olive Oill Poached Salmon

Olive Oill Poached Salmon

Ingredients 1/4c sea salt 2 1/2c water 6 salmon fillets (about 6 oz each) 1-2 cups LG delicate to medium fruity Extra Virgin Olive Oil this will vary depending on pan and thickness of fillets. (Leek Agrumento works well here as well) 4 sprigs of thyme 1 head of garlic, cut in half around middle Fleur de sel Directions: Dissolve the salt in the water. Soak fillets in the salted water for 10 mins. Remove and pat dry with paper towel.Pour 1 inch of oil into and 11-12 inch saute pan or deep fry pan. Add thyme and garlic. Heat the oil to 140F over med...

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Myrna Burlock

Chocolate Balsamic Pork Tenderloin

 Ingredients: 1/2cup LG Medium to Robust Extra Virgin Olive Oil  1 cup LG Chocolate Dark Balsamic Vinegar 3 tablespoon fresh rosemary (finely chopped) 1 teaspoon chopped garlic (finely diced) Red, Yellow, and green peppers Zucchini 1 Pork tenderloin (1.5-2lbs) 1 teaspoon cracked black pepper Salt and pepper to taste  Directions:    Combine oil, vinegar, salt, pepper, garlic and rosemary in a self-sealing bag. Add pork tenderloin and marinate for 3 hours in the refrigerator. Remove Pork tenderloin from marinade and discard remaining marinade. Season tenderloin with salt and pepper. Cut tenderloin into 2 inches cubes. (If using wooden skewers, soak in water for 10...

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