Recipes — Side Dish

Amy Ingram

Spring Veggie Pasta Primevera

Ingredients: Use some, all or any combination of the following veggies 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...

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Amy Ingram
"Smashed" Baby Potatoes With Garlic Infused Oil

"Smashed" Baby Potatoes With Garlic Infused Oil

Ingredients: 2 pounds baby  potatoes1 tablespoon + 1 teaspoon sea salt fresh cracked pepper to taste 1/3 cup LG Garlic Infused Olive Oil Directions: Preheat the oven to 400.  Cover the potatoes with water and add one tablespoon of sea salt.  Bring to a full boil and cook for approximately 7 minutes or until the potatoes are tender but not mushy when pierced with the tip of a knife.  Drain the potatoes thoroughly.  Rub a sheet pan liberally with garlic olive oil.  Place the potatoes on the sheet pan and gently crush each potato in to a disk using the bottom...

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Myrna Burlock
P's in a pod

P's in a pod

This is so easy and delicious. 12oz (340g) uncooked pasta- cook according to directions 1 cup frozen peas, thawed- add during last 3 mins of pasta cooking. Drain and set aside. Return hot pot to stove top and add 3 Tbsp Liquid Gold Savory Butter  Infused Olive Oil ( I also enjoy a med EVOO) 2 Tbsp fresh squeezed lemon juice Return pasta and peas to pot, toss and add 1/2 cup freshly grated Parmesan Cheese 2 Tbsp fresh minced parsley 1 tsp grated lemon zest Fresh ground pepper to taste. Recipe adapted from Yum and Yummy by Greta Podleski...

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Amy Ingram

Roasted Zucchini with Fall Flavours

Ingredients: 3 tbsp. LG Balsamic Vinegar. Flavours we recommend: Pomegranate, Red Apple, Traditional, & Cinnamon Pear 1 tsp sea salt 1/2 tsp freshly crushed pepper 3 cloves garlic, minced 1.5 tsp dried basil 2.5 tbsp. LG High Polyphenol Extra Virgin Olive Oil  1 small white onion, chopped finely 1 of each: zucchini, eggplant, sweet potato, cut into rounds   Directions: Preheat oven to 450F. After cutting all of the veggies into round slices place them in a bowl and set them aside. Whisk together the rest of the ingredients in a small bowl until combined.  Pour the mixture over the vegetables...

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