Recipes

1c Liquid Gold Medium extra virgin olive oil 5 ounces shredded Gruyere cheese 2 sliced large yellow onions 3 minced garlic cloves 1 pound medium round potatoes 1 ½ pounds medium tomatoes ¾ pound zucchini 1 tbs. Fresh thyme 1 ½ tsp. kosher salt ½ tsp. freshly ground black pepper Preheat oven to 375 degrees.  Brush a 9 x 13 x 2 inch baking dish with olive oil.  In a medium sauté pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent.  Add the garlic and cook for another...

Ingredients 2 ½ lb haricots verts or other thin green beans, trimmed 1 tbsp. Liquid Gold  Lemon Extra Virgin Olive Oil ½ tsp. finely grated fresh lemon zest Sea Salt Directions Cook beans in a large pot of boiling salted water until tender but still crisp, 4 to 6 minutes. Drain beans and toss with Lemon Oil, lemon zest, and salt to taste. Serve immediately. Variation Substitute broccoli for green beans.

Ingredients: ¼ cup Liquid Gold garlic extra virgin olive oil 2 lb small red potatoes, cut into bite-size pieces 1 tsp chopped fresh sage or dried sage Directions: Preheat oven to 425. In a shallow roasting pan, stir together all ingredients. Season, if desired with salt and pepper. Roast, stirring twice, 40 minutes or until potatoes are golden and crisp. Also try root vegetables (such as parsnips, carrots, onions and turnips) in addition to or instead of the red potatoes.

Serves 4 to 6 as a main dish Ingredients 1 bunch scallions, all parts, sliced 8 ounces Portobello mushroom caps 2 1/2 tablespoons Liquid Gold mild to medium extra virgin olive oil, divided 1 box (11 ounces) quick-cooking barley  2 cans (14 1/2 ounces each) chicken broth or vegetable broth Salt 1/4 teaspoon ground black pepper 1/2 cup (2 ounces) grated Parmesan cheese Directions Mince 2 tablespoons of the scallion greens; set aside. Cut the mushrooms into 1/4-inch-wide slices, then crosswise into 1/4-inch chunks. Warm 2 tablespoons oil in a Dutch oven over medium heat. Add the mushrooms. Stir and...