Recipes — Side Dish

Myrna Burlock

Green Beans with Gorgonzola Vinaigrette Recipe

(serves 6) 6 cups lightly salted boiling water 1 pound fresh green beans (approximately 5 cups), ends trimmed 2 tablespoons medium Liquid Gold olive oil (eg., Mission or Navadio Blanco) 1/4 cup Liquid Gold Fig Balsamic Vinegar 1/4 cup Gorgonzola cheese 1 tablespoon firmly-packed brown sugar 4 cloves garlic, minced 1/4 cup coarsely chopped pecans 1 green onion, chopped 1/2 teaspoon chopped fresh thyme 1/2 teaspoon chopped fresh basil Coarse kosher or sea salt and freshly ground black pepper to taste In a medium saucepan over medium-high heat, bring water to a boil. Add the beans and partially cook for...

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Myrna Burlock

Winter Survival Soup

Originally called "Castilian Garlic Soup" from the high central plateau of Castile Spain,where this is a welcome winter treat. Garlic is a must for boosting our immune systems. 5 or 6 whole heads of garlic (about 1 cup peeled garlic cloves) 1/4 c. Liquid Gold garlic olive oil (or a robust EVOO) In a heavy 2 qt saucepan, gently cook the garlic in the olive oil over low heat until the cloves are thoroughly softened, about 10-15mins. Do not let them get brown. Remove with slotted spoon and set aside. Stir in 1 T. dried red chili pepper Add 6...

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Myrna Burlock

Rustic Potato Salad

Ingredients 4 potatoes, Yukon Gold or red potatoes 3.5 oz of green beans 4 oz of spinach 1 sliced turnip 2 beets, cooked 3 tbsp Liquid Gold Fig Balsamic Vinegar 3 tbsp mild Liquid Gold Extra Virgin Olive Oil Sea Salt Black Pepper Directions Wash and cut potatoes in small cubes, unpeeled. In a large saucepan, steam the potatoes and the green beans until tender. Add the spinach and the sliced turnip and cook for 3 more minutes. Dice the cooked beets. Mix all the vegetables together and drizzle with the olive oil and the Fig Balsamic Vinegar to coat....

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Myrna Burlock

Roasted Root Vegetables

Ingredients 2 medium parsnips 2 medium beets (red or golden) 2 medium carrots 1 celery root (celeriac) ¼ c. Liquid Gold Lemon Olive Oil ¼ c. Liquid Gold Tuscan Herb Olive Oil. Black Pepper Directions Preheat the oven to 425 degrees. Wash, peel and cut the vegetables to about an inch cubed, except for the celery root, which should be cut to about 3/4 of an inch cubed. Toss them with about half of the olive oil (enough to thoroughly but lightly coat), a large pinch of the salt & black pepper to taste. Arrange the vegetables on a baking...

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