Recipes — sicilian lemon

Amy Ingram

Arugula Pasta Salad with Tuscan Herb Dressing

 This is a really fast and simple pasta dish that will be your new go to side dish for your summer bbq's.   Ingredients: 1 lb. your choice pasta, cooked according to package 34 handfuls of Arugula 1/4 cup Basil, chopped 1/2 pint grape tomatoes, chopped in quarters 1/4 cup parmesan cheese, freshly grated 1/2 cup LG Tuscan Herb Infused Olive Oil 6 Tbsps. LG Sicilian Lemon White Balsamic   Directions: Drain and rinse cooked pasta under cold water. In a large serving bowl add all ingredients and toss until well combined. Serve and sprinkle with extra parmesan cheese if desired.

Read more →


Amy Ingram

Spring Veggie Pasta Primevera

Ingredients: 2 cups Asparagus, trimmed and cut into 2 inch pieces 1 large Red bell pepper, seeded and thinly sliced 1 large Green bell peppers, seeded and thinly sliced 2 cups Broccoli florets, cut in half 1 medium red onion, diced 1 cup Cherry tomatoes, cut in half 4 cloves of Garlic, minced 1 cup frozen Peas 1 cup Spinach 2 tbsp. fresh Basil, roughly chopped 1 lb Bow tie Pasta (or your choice), cooked according to package 1/4 cup LG Sicilian Lemon White Balsamic 4 tbsps. LG Tuscan Herb Infused Olive Oil Parmesan Cheese for sprinkling Salt & Pepper to taste...

Read more →


Amy Ingram

Cashew Sour Cream (Vegan)

  Ingredients: 1/2 cup Raw Cashews (soaked at least 2 hours) 1/2 tsp. Sea Salt 1/2 cup Water 1/2 cup LG Cilantro & Red Onion Infused Olive Oil pinch of onion powder pinch of garlic powder 1/4 cup LG Sicilian Lemon White Balsamic     Directions: Blend all ingredients until smooth.   By Chef Lauren Marshall of Coastal Healing    

Read more →


Liquid Gold Bechamel Sauce

Bechamel   Ingredients: 1/4 cup finely chopped onion 2 Tbsp. garlic 2 Tbsp. LG Rosemary Infused Olive Oil 2 Tbsp. flour 1 cup milk 1 tsp. LG Grilled Lemon White Balsamic Vinegar or LG Sicilian Lemon White Balsamic Vinegar     Method: -Sauté onion until translucent. Add garlic and cook for an additional 2 minutes. Heat oil in a saucepan over medium heat. Whisk in flour until it is completely incorporated into a roux. -Let the flour cook for at least one minute. Slowly add in 2 cups of milk and whisk until smooth. Bring the sauce to a boil,...

Read more →