Recipes — vegetarian
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...
Ingredients: 2 Cans Black Beans, drained & rinsed 2 Cans of Corn, drained and rinsed 3 Tomatoes, chopped 3 Avocados, cut up Salt & Pepper to taste 1/3 Cup Liquid Gold Aji Green Chili Infused Olive Oil Cilantro to garnish (optional) Directions: Mix all ingredients together in large bowl. Garnish with Cilantro
Ingredients: 1 1/2 cups raw cashews (soaked for at least 2 hours) 1-2 cloves garlic 1/4 cup filtered water 3 Tbsp. LG Garlic Infused Olive Oil 2 tbsp LG Sicilian Lemon White Balsamic or LG Grilled Lemon White Balsamic 1/2 tsp Epice De Cru Little Italy Blend or any favorite spice blend Directions: -Rinse cashews well. Place all ingredients in the blender until ultra creamy.
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 Infused Olive Oil ( I also enjoy a med EVOO) 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. Recipe adapted from Yum and Yummy by Greta Podleski...