Recipes — Tuscan Herb

Myrna Burlock

Panzanella Salad

  1 (10-ounce) package frozen artichoke hearts – thawed 1 loaf rustic bread of your choice – cubed 1 medium size red onion – chopped into large pieces 3-4 large, red tomatoes, cut into wedges 1 cup pitted olives – halved , ( kalamatas work great) 1 large bunch of fresh basil – torn or thinly sliced otherwise known as a chiffinode 2/3 cup Liquid Gold Tuscan Herb plus more for drizzling 1/4 cup Liquid Gold Oregano White Balsamic 1/2 teaspoon Kosher salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper, plus more for seasoning 1 clove of...

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Myrna Burlock

Bill's Open Faced Tuscan Grilled Cheese

    Ingredients 4 slices good grainy bread 1 avocado 1 tomato I Vidalia or sweet onion  McLaren's Sharp Cheddar 1. Brush bread with Liquid Gold Tuscan Herb Extra Virgin Olive Oil.  2. Toast in toaster oven. (Or toast in toaster, then brush with Tuscan Herb) 3. Put a generous amount of McLaren's Imperial sharp cheddar cheese on the toast 4. Top with slices of fresh avocado,tomato and onion 5. Broil until lightly browned Enjoy!!!

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Myrna Burlock

Romesco Sauce

¼ c slivered almonds 2 thin slices of French/Italian bread 2 garlic cloves 2 jars of roasted peppers drained; or fresh roasted peppers, time-permitting ¼ c Liquid Gold Tuscan Herb Blend extra virgin olive oil 2 tbs. sherry/red wine vinegar Dash of cayenne Toast almonds over moderate heat in heavy skillet.  When toasted, remove from skillet and set aside.  Add bread slices to the skillet and toast each side until golden, then cool and tear into pieces. Place almonds and bread into the food processor.  While running, drop garlic in one clove at a time.  Pulse the processor until the...

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Myrna Burlock

Pasta Primavera with Seasonal Vegetables

Ingredients 1 pound penne ½ pound asparagus, trimmed and cut into 1-inch pieces ¼ lb green beans (preferably haricots verts), trimmed and cut into 1-inch pieces ¾ cup fresh peas (or frozen baby peas) ¼ cup Koroneki. olive oil 2 tsp. minced garlic 3 Roma tomatoes 2 T Liquid Gold Tuscan Herb Olive Oil ½ cup freshly grated Parmesan Sea Salt Black Pepper Directions Cook pasta in large pot of boiling salted water until al dente, tender but still firm, about 7 minutes. Drain, drizzle with olive oil to coat and set aside in large bowl. Meanwhile, cook asparagus and...

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