Recipes — Side Dish

Ingredients 8 fingerling potatoes 1/4 c mild Liquid Gold olive oil Kosher or sea salt and cracked black pepper 1/2 pound unsalted butter, softened (yes this is me using butter) 1/4 c Liquid Gold Truffle Oil (I use black truffle oil) (Optional- 1/4 c canned truffles) juice of 1/2 lemon 1/4 c freshly grated Parmigiano-Reggiano cheese 2 tablespoons chopped fresh chives 1 tablespoon chopped fresh flat leaf parsley Directions Preheat oven to 400 deg F In a bowl, toss the potatoes with the olive oil and salt and pepper to taste. Spread the potatoes in a baking pan and roast...

(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...

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...

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....