Recipes — Tuscan Herb

Amy Ingram

Fajita Omelet

  Ingredients: 1 tablespoon Liquid Gold Tuscan Herb Infused Olive Oil1/2 onion, sliced1 bell pepper, sliced5 mushrooms, sliced1 teaspoon crushed garlic3 eggs, beatensalt and pepperfor topping: avocado slices, salsa, sliced black olives Optional toppings: shredded cheese, sour cream Directions: In a medium skillet, heat olive oil until shimmering. Add onion, pepper, mushrooms, and garlic. Saute, stirring, until the vegetables are tender and starting to brown a bit, about 7 to 10 minutes. Remove vegetables from pan and set aside. Heat pan to medium high. Pour eggs into the pan and cook until done, tilting the pan and pushing cooked portion toward middle,...

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Amy Ingram

Sweet Potato Latkes

Almond Creme Fraiche: 2 cups sliced almonds 2 Tbsp. LG Sicilian Lemon White Balsamic 3 Tbsp. LG Mild Extra Virgin Olive Oil 1/2 cup water 1 1/2 tsp. salt Latkes: 1 lb russet potatoes 1 lb sweet potato 1/2 tsp. sea salt black pepper to taste 3 Tbsp. LG Tuscan Herb Infused Olive Oil 1 onion finely chopped 3 Tbsp. chopped chives 1 cup bread crumbs 1/4 cup LG Garlic Infused Olive Oil   Method: -For Creme Fraiche - Soak almonds overnight.  Drain almonds and transfer to food processor and add rest of creme fraiche ingredients. Refrigerate for at least 1...

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Amy Ingram

Arugula Pasta Salad with Tuscan Herb Dressing

 This is a really fast and simple pasta dish that will be your new go to side dish for your summer bbq's.   Ingredients: 1 lb. your choice pasta, cooked according to package 34 handfuls of Arugula 1/4 cup Basil, chopped 1/2 pint grape tomatoes, chopped in quarters 1/4 cup parmesan cheese, freshly grated 1/2 cup LG Tuscan Herb Infused Olive Oil 6 Tbsps. LG Sicilian Lemon White Balsamic   Directions: Drain and rinse cooked pasta under cold water. In a large serving bowl add all ingredients and toss until well combined. Serve and sprinkle with extra parmesan cheese if desired.

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Amy Ingram

Spring Veggie Pasta Primevera

Ingredients: 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 Oil Parmesan Cheese for sprinkling Salt & Pepper to taste...

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