Recipes — ultra premium

  The success of this ceviche is predicated on the quality and freshness of the fish, as well as the specific olive oil you use.  Beyond being mindful about these two factors, this is an exceedingly easy dish to dazzle your seafood loving guests with. Ingredients 1/4 cup fresh squeezed lime juice 2 tablespoons Liquid Gold Honey Ginger Vinegar  1/3 cup LG Extra Virgin Olive Oil 1/2 cup finely diced red onion 1/3 cup chopped cilantro 1 finely diced seeded, jalapeno (optional) 2 medium firm ripe tomatoes, seeded and finely diced 1 large avocado, finely diced (optional) 1 pound raw,...

2 tsp LG Medium/Robust Extra Virgin Olive Oil 3 Tbsp. Epices de Cru Ethiopian Berbere Spice Blend 1 Tbsp. Ginger, minced 1 tbsp. tomato paste 2 cups Vegetable Stock  1 tbsp minced garlic 1 carrot, diced 1 leek, white and pale green parts only, thinly sliced 1 small sweet red pepper, cored and diced 1 cup Chickpeas, drained and rinsed  1/2 cup red lentils 3/4 cup dried apricots, halved 1 cup Tomato Sauce  ½ Cup white wine (we used Quinta Espiga White Blend) 4 cups Baby Spinach 2 T LG Grilled Lemon White Balsamic or Sicilian Lemon White Balsamic   Method: -Heat oil over medium-high heat in large saucepan. Stir in spices;...

Dressing: 3 Tbsp. LG Grilled Lemon White Balsamic Vinegar (or Sicilian Lemon White Balsamic Vinegar) 1/4 cup tahini 2 Tbsp. LG Maple Dark Balsamic 4 Tbsp. LG Mild/Medium Extra Virgin Olive Oil Pinch of salt and pepper splash of water (to help with consistency)   Method: -Shake all ingredients in mason jar and enjoy   Spiced Nuts: 2 Tbsp. LG Butter Infused Olive Oil 2 tsp. Epices de Cru Mild Curry Blend 2 tsp. sea salt 1 cup pecan halves (or nut of your choice)   Method: -Heat olive oil on medium high heat. Toss in spice and pecans. Stir...