Recipes — vegetarian
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 olive oil ( I also enjoy a med EVOO here) 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. ** Yum and Yummy by Greta Podleski
Creamy Balsamic Vinegar Whisk together 1/4 cup of Liquid Gold med/robust extra virgin olive oil 2 Tbsp Balsamic Vinegar. Almost any flavour would work here. 2 Tbsp Mayo or plain yogurt 1 Tbsp fresh squeezed lemon juice 1 tsp Dijon musturd 1/2 tsp minced garlic Sea salt and ground pepper Bowl 2 cups peeled and cubed beets 3 tsp olive oil 2 cups peeled and cubed sweet potatoes 1 small red onion, wedged 2 cups coarsely chopped kale, ribs removed 1/4 cup walnut or pecan pieces 2 cups hot cooked quinoa or brown rice 1/4 cups crumbled feta cheese...
This recipe was featured at the 2017 Rouge et Blanc event, a part of Bedford Days. Ingredients: 12 oz button mushrooms 1/4 cup Liquid Gold Pedro Ximenez Sherry Vinegar 1/4 cup mushroom broth 1/4 cup any Liquid Gold High Polyphenol Extra Virgin Olive Oil or Garlic Infused Olive Oil 2 tablespoons Spice Lab French Onion & Garlic Spice Blend Bamboo skewers, to serve the mushrooms (recommended, but optional) Method: Mix all ingredients, except mushrooms in a bowl. Soak bamboo skewers for at least an hour. Add mushrooms & toss to cover. Leave in the fridge overnight (or at least 5...
Hollandaise Ingredients: 1 tbsp Pinot Grigio Barrel Aged Wine Vinegar 1 tsp peppercorns, crushed 3 egg yolks (or 1/4 cup cashew cream) 250g LG Sweet Butter Infused Olive Oil, or LG Savoury Butter Infused Oil , warmed slightly Sea salt Cayenne pepper 1 tbsp lemon juice Method: -When whisking and cooking an egg-yolk or cashew mixture in recipes such as hollandaise sauce, check to make sure it's cooked by lifting the whisk from the mixture. If the ribbon of yolk trailed from the whisk remains visible on the sauce surface, it's ready. If it disappears immediately, it requires...