Recipes — Side Dish

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.

Serves 4 to 6 as a main dish Ingredients 1 bunch scallions, all parts, sliced 8 ounces Portobello mushroom caps 2 1/2 tablespoons Liquid Gold mild to medium extra virgin olive oil, divided 1 box (11 ounces) quick-cooking barley  2 cans (14 1/2 ounces each) chicken broth or vegetable broth Salt 1/4 teaspoon ground black pepper 1/2 cup (2 ounces) grated Parmesan cheese Directions Mince 2 tablespoons of the scallion greens; set aside. Cut the mushrooms into 1/4-inch-wide slices, then crosswise into 1/4-inch chunks. Warm 2 tablespoons oil in a Dutch oven over medium heat. Add the mushrooms. Stir and...

Ingredients 4 cups chicken or vegetable stock 1 small onion, diced 2 tbs Liquid Gold Extra Virgin olive oil 1 bay leaf 1 sprig fresh thyme ¼ cup dry white wine 1 cup Arborio rice 2 tbsp Liquid Gold White Truffle Oil Parmigiano Reggiano Fleur de Sel Black Pepper Directions In a small sauce pan, heat chicken stock over low heat to a bare simmer. In another saucepan, heat two tablespoons of olive oil and sauté onions until translucent. Add bay leaf and thyme and cook until fragrant, about 1 minute. Add Arborio rice and toast lightly, coating with olive...

Recipe courtesy bon appetit, 1999 Makes 6 servings Ingredients 1 Tbsp + 1 1/2 tsp Liquid Gold extra virgin olive oil 1 large onion, finely chopped 1 pound cauliflower florets (about 5 cups) 2 (14.5 oz) cans low-salt chicken broth 1 tsp Liquid Gold white truffle oil  1 Tbsp thinly sliced chives Directions Heat olive oil in large heavy pot over medium heat. Add onion and saute until tender, about 8 minutes. Add cauliflower and saute 2 minutes. Add broth. Cover and simmer until cauliflower is tender, about 25 minutes. Take the center out of blender cover and cover with...