Recipes — Main Course

One of my favorite spices from Epices du Cru, is the versitlile Ethiopian Berbere. It is a lovely blend of spices including chili, fenugreek, coriander, cinnamon, ginger to name a few. This is nice served with flatbread for scooping. *This dish can easily be made canivore friendly by adding ground Turkey or Beef. Ingredients: serves 6 2 Tbsp Liquid Gold 'Butter' infused (dairy free) Olive Oil, or pure cultivar of your choice 1 medium sized yellow onion, diced 1/4 tsp salt 3 garlic cloves, smashed and minced 1 cup rinsed red lentils 19 oz can diced low sodium tomatoes 2...

To prepare 4 portions For the Chicken Ingredients: 2 or 3 fresh chicken tenders per portion (8-12) Robust Liquid Gold Extra Virgin Olive Oil I tablespoon Fresh Ground Black pepper 1 teaspoon Sea Salt 2 tablespoons Liquid Gold Neapolitan Balsamic Vinegar for finishing   Method: Heat extra virgin olive oil to medium high in a heavy bottomed pan Sprinkle Tenders on both sides with Salt and Pepper Pan-sear 4-5 minutes per side or until clear juices begin to run from the tenders Finish the Tenders with the Balsamic Vinegar, tossing and de-glazing the pan until the tenders are well coated....

Ingredients: 5 cups diced pumpkin (roasted in oven until flesh is tender) 1 1/2 cups unbleached whole white flour (gluten free flour can be used in replace of white flour) 1/2 cup of chickpea flour  1/2 cup nutritional yeast 1/2 tsp. grey sea salt A few grates of fresh nutmeg Pinch cinnamon 2 tablespoons of Liquid Gold medium intensity Extra Virgin Olive Oil     Method: -Puree pumpkin until fine. Place on a well-floured surface. Add in chickpea flour, nutritional yeast, unbleached flour and salt then gently knead until the ingredients are fully mixed. The dough should be soft, but...

Ingredients: Scallops, seared Polenta cakes (see below) Mushroom and Truffle Duxelle Wild Mushroom sauce (see below) Polenta 2 cups milk 4 cups stock 1 1/2 cups cornmeal 1/2 cup grated Parmesan 1/4 cup butter Salt & pepper to taste Butter 1 tbsp Medium Liquid Gold Extra Virgin Olive Oil Method: Combine milk and water in a heavy-bottomed pot. Bring to a boil. Reduce heat to medium-low and very slowly whisk in the cornmeal. Stir constantly to ensure polenta doesn’t become clumpy. When the cornmeal is incorporated, add the Parmesan, butter and parsley. Season the polenta with salt and pepper. Remove...