Recipes

Amy Ingram
Olive Oil Poached Salmon with Fennel Salad

Olive Oil Poached Salmon with Fennel Salad

Ingredients: 4 cups LG Medium EVOO 2 garlic cloves, peeled and sliced 1 teaspoon salt 1/2 teaspoon cracked black pepper 4 6oz salmon fillets Fennel Salad: 1/4 cup Dill Infused Olive Oil 2 tablespoons Grilled Lemon White Balsamic  1 bulb fennel, thinly sliced (plus some fennel fronds for garnish) 1 cup cucumber, thinly sliced 1 cup radish, thinly sliced 2 cups arugula salt and pepper to taste Instructions: Preheat oven to 275°F. In a large saucepan, combine olive oil, garlic, salt, and pepper. Gently heat over medium to medium-low heat until the oil reaches 200°F. Transfer oil and aromatics to a high...

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Amy Ingram
Spring Tabbouleh

Spring Tabbouleh

Ingredients: 1/2 cups chicken or vegetable broth 1 cup couscous 1 cup green lentils 3 cups chicken or vegetable broth 1 cup asparagus tips 1/2 cup fresh parsley, chopped 1/4 cup scallions, chopped 1 tablespoon fresh mint, chopped 1/2 cup slivered almonds, chopped 2 tablespoons Santorini Oregano Balsamic 4 tablespoons Basil Agrumato Olive Oil 2 teaspoons lemon juice 1 cup canned fava beans or lima beans, drained salt and pepper to taste lemon wedges for garnish Instructions: Fill a saucepan with broth (1 1/2 cups) and bring to a boil over high heat. Once boiling, remove from the heat, stir...

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Amy Ingram
Habanero Brined Chicken

Habanero Brined Chicken

serves 4 Ingredients: Brine: 1/2 gallon water 1/2 cup salt 1/2 cup brown sugar 1 cup Habanero Agave Agrodolce Balsamic   1 whole chicken (about 4-5lbs.) 3 tablespoons Blood Orange Infused Olive Oil garnish: fresh herbs, citrus wedges and habanero peppers (optional) Instructions: Combine water, salt, sugar and Habanero Agave Balsamic in a large pot over medium-high heat. Heat brine, whisking occasionally, until the sugar and salt dissolved. Remove from the heat and let cool to room temperature. Place chicken in a large pot or dutch oven and cover in brine. Cover the pot (plastic wrap will do) and refrigerate. Refrigerate for a...

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Amy Ingram
Lime Avocado Toast

Lime Avocado Toast

Ingredients: 4 each avocados, halved, peeled and seeded 1 tablespoon Lime Infused Olive Oil 1 teaspoon chipotle hot sauce 8 thick slices of rustic bread, toasted 2 tablespoons everything bagel seasoning 1 shallot, peeled and thinly sliced 1 lime, thinly sliced  Edible flowers (optional) Instructions: Place two of the peeled avocados in a bowl and, using a fork or potato masher, mash until semi-smooth. Season the avocado mash with olive oil and hot sauce, stir to combine. Spread avocado mash over the toasts and sprinkle with the everything bagel seasoning. Thinly slice the remaining avocados and decorative place them on top...

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