Recipes

3-4 turnips (totalling about 1 ½ pound) 1-2 russet potatoes (equal to amount of turnips) ½ c sour cream Salt and white pepper Juice of ½ lemon Liquid Gold Meyer lemon olive oil Fennel pollen (optional) Peel and chunk your turnips and potatoes and put in a sauce pan. Cover water and add 2 tsp. Kosher salt. Cover with a lid and bring to a simmer. Cook potatoes and turnip until tender. Remove from heat and allow to cool slightly. With a slotted spoon put a portion of the vegetables into a blender adding enough cooking liquid to cover. Holding...

Tortilla 3 pounds of waxy potatoes sliced 1/8" thick, such as Yukon or Red Bliss 9 large eggs, beaten 1 large sweet onion sliced thin, such as Maui 1 teaspoon fresh thyme leaves Sea salt & fresh cracked pepper to taste Liquid Gold Extra Virgin Olive Oil Heat 4 tablespoons of olive oil over medium-high heat in a 12" cast iron skillet.  Add the sliced onions and saute until light brown in color add the thyme and saute for another minute. With a slotted spoon remove the onions and thyme and mix them in to the beaten eggs.  Season the...

Ingredients 1 pound penne ½ pound asparagus, trimmed and cut into 1-inch pieces ¼ lb green beans (preferably haricots verts), trimmed and cut into 1-inch pieces ¾ cup fresh peas (or frozen baby peas) ¼ cup Koroneki. olive oil 2 tsp. minced garlic 3 Roma tomatoes 2 T Liquid Gold Tuscan Herb Olive Oil ½ cup freshly grated Parmesan Sea Salt Black Pepper Directions Cook pasta in large pot of boiling salted water until al dente, tender but still firm, about 7 minutes. Drain, drizzle with olive oil to coat and set aside in large bowl. Meanwhile, cook asparagus and...

¼ c Liquid Gold Garlic or Tuscan Herb extra virgin olive oil 1 c Liquid Gold Traditional 12 Year Old Balsamic Vinegar 2 pork tenderloins Salt and pepper to taste Combine oil and balsamic vinegar in a zip-lock bag.  Add pork tenderloins and marinate them for at least 30 minutes in the refrigerator. Remove pork from marinade and discard remaining marinade.  Season tenderloins with salt and pepper. Grill over medium-hot fire, turning occasionally, for 15-25 minutes, until meat thermometer inserted reads 155-160 degrees F.