Recipes

Ingredients: 1 Bag of your favourite kettle cooked potato chips 1/2 cup LG Pimento Green Olives 1/2 cup LG Kalamata Olives 1 Tbsp. capers 2 Tbsp. LG Tuscan Herb Infused Olive Oil   Cheese: 1/4 cup goat cheese (room temp) 1/4 cup mascarpone cheese 2 Tbsp. LG Blood Orange Infused Olive Oil   Method: -For the cheese blend all ingredients together with a rubber spatula until smooth. -For the Olive mixture, blend all ingredients in a food processor until spread is smooth but keeps a little texture.     Recipe by: Chef Lauren Marshall, Coastal Healing

Ingredients: 1 Bag of your favourite kettle cooked potato chips 1/2 cup LG Pimento Green Olives 1/2 cup LG Kalamata Olives 1 Tbsp. capers 2 Tbsp. LG Tuscan Herb Infused Olive Oil   Cheese: 1/4 cup goat cheese (room temp) 1/4 cup mascarpone cheese 2 Tbsp. LG Blood Orange Infused Olive Oil   Method: -For the cheese blend all ingredients together with a rubber spatula until smooth. -For the Olive mixture, blend all ingredients in a food processor until spread is smooth but keeps a little texture.

Ingredients 2 ounces vodka or gin (chilled) 1/2 ounce Green Apple White Balsamic (chilled) 3 ounces club soda or seltzer (chilled)   Directions  Fill a tall glass with ice. Add vodka, Green Apple White Balsamic, and soda. Stir gently to mix and serve immediately.

    Ingredients: 1 White onion, thinly sliced 1 lb Skinless, boneless, fresh white fish 1 tsp Kosher salt, plus extra to season 6 Limes juiced 2 tbsp Jalapeno White Balsamic ½ Orange, juiced 2 Jalapeno, seeded and diced ½ bunch Cilantro, cleaned, picked and chopped 2 tbsp. Liquid Gold Blood Orange Olive Oil for drizzling   Tortilla chips for serving     Directions: Put the chopped onion into ice water, soak for 5 minutes and drain well. Cut the fish into ½-inch cubes. Add the citrus juices, salt, vinegar, jalapeno and onion, and mix gently. Marinade for 10 minutes. Check the...