Recipes — Side Dish

Tiara Phaboonheuang

Roasted Broccoli with Meyer Lemon Olive Oil

 Ingredients: 2 Broccoli crowns, heads halved 3 Cloves garlic, peeled and sliced 3-4 tbsp LG Meyer Lemon Olive Oil 1 tsp. Paprika   Sea Salt & black Pepper  Directions: Preheat oven to 425° F. Place the prepared broccoli and garlic slices on a baking pan. Drizzle the olive oil over the broccoli. Toss the broccoli and garlic to coat evenly with the olive oil. Spread the broccoli into an even layer over the baking pan. Season with paprika, salt and pepper. Toss the broccoli again then spread back into an even layer. Roast for 10 minutes, turn the broccoli and...

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Tiara Phaboonheuang
Slow Cooker Polenta with Truffle Oil

Slow Cooker Polenta with Truffle Oil

    Ingredients: 8 cups Milk 1 1/3 cup Cornmeal 3tbsps. Butter 1 cup Freshly grated Parmesan 3 tbsps. Liquid Gold White or Dark Truffle Oil ½ Sea Salt     Directions: Coat the bottom of the slow cooker with a tiny bit of olive oil. Stir milk with cornmeal, butter and salt. Cover and cook on high, whisking well around sides of insert every hour until creamy but loose, about 3 1/2 hours. Keep polenta on warming function until ready to serve. Just before serving, transfer insert to a rack. Stir in Cheese, then scrape polenta onto a serving platter. Drizzle...

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Tiara Phaboonheuang

Caramelized Maple Carrots

    Ingredients: 6 large carrots 1/4 cup Meyer Lemon Olive Oil 1/4 cup  Maple Balsamic     Directions: Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Peel and chop the carrots. In a large bowl toss the carrots into the Olive Oil & Balsamic until thoroughly coated. Arrange in a single layer on the prepared sheet. Drizzle with extra oil and balsamic. Roast for 25 minutes and then turn over. Drizzle with more of the oil and balsamic mixture if you chose. Bake for another 15 minutes. Serve warm.

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Myrna Burlock

Sweet and Spicy Quinoa, Cabbage and Apple 'Salad'

This is a heart healthy dish, that can be customized to suit your personal taste, by adding some grilled vegetables, nuts and fresh herbs. Be careful not to drown the quinoa when cooking. See method. Ingredients 1 cup (250ml) organic white quinoa, rinsed and drained 1 1/4 cups (310ml) water or vegetable stock (low sodium chicken works well also) Dressing 2 Tbsp (30ml) pure maple syrup 1 1/2 Tbsp (22ml) Liquid Gold Japanese Roasted Sesame Oil 1 tsp (5ml) tamari soy sauce 1 large garlic clove, minced Generous pinch Epices du Cru Alleppo Pepper (crushed chillis work too) 1/4 cup...

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