Recipes — Side Dish

Myrna Burlock

Roasted Asparagus with Balsamic Vinegar

Ingredients 16 oz of asparagus spears, trimmed 2 fl oz Liquid Gold Picual olive oil 2 tbsp Liquid Gold 18 yr old Balsamic Vinegar Sea salt Black Pepper Directions Preheat the oven to 400°F. Blanch the asparagus in salted boiling water for 30 seconds. Stop the cooking by rinsing them under chilled water. Strain well and arrange on a roasting pan. Pour the olive oil over the asparagus, coat well, and season generously with salt and pepper. Roast for 10 to 12 minutes, or until tender. Arrange on a platter and serve drizzled with 18 yr old Balsamic Vinegar.

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Myrna Burlock

Nana’s Sunday Vegetables

1c Liquid Gold Medium extra virgin olive oil 5 ounces shredded Gruyere cheese 2 sliced large yellow onions 3 minced garlic cloves 1 pound medium round potatoes 1 ½ pounds medium tomatoes ¾ pound zucchini 1 tbs. Fresh thyme 1 ½ tsp. kosher salt ½ tsp. freshly ground black pepper Preheat oven to 375 degrees.  Brush a 9 x 13 x 2 inch baking dish with olive oil.  In a medium sauté pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent.  Add the garlic and cook for another...

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Myrna Burlock

Green Beans with a Twist of Citrus

Ingredients 2 ½ lb haricots verts or other thin green beans, trimmed 1 tbsp. Liquid Gold  Lemon Extra Virgin Olive Oil ½ tsp. finely grated fresh lemon zest Sea Salt Directions Cook beans in a large pot of boiling salted water until tender but still crisp, 4 to 6 minutes. Drain beans and toss with Lemon Oil, lemon zest, and salt to taste. Serve immediately. Variation Substitute broccoli for green beans.

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Myrna Burlock

Garlic and Sage Roasted Potatoes

Ingredients: ¼ cup Liquid Gold garlic extra virgin olive oil 2 lb small red potatoes, cut into bite-size pieces 1 tsp chopped fresh sage or dried sage Directions: Preheat oven to 425. In a shallow roasting pan, stir together all ingredients. Season, if desired with salt and pepper. Roast, stirring twice, 40 minutes or until potatoes are golden and crisp. Also try root vegetables (such as parsnips, carrots, onions and turnips) in addition to or instead of the red potatoes.

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