Recipes

Ingredients: 2 Tbs. LG Garlic Infused Olive Oil or Medium Extra Virgin Olive Oil 2-3 boneless, skinless chicken breasts, cut into 1 inch cubes 4 cloves garlic, minced 2 Tbsp capers 1 shallot, minced 1/3 cup pitted LG Kalamata olives 8 oz frozen spinach, thawed, squeezed, and dried well 1 lb dry pasta, I prefer penne or bowtie 1/2 cup dry white wine 2-21/2 cup chicken broth 1 Tbsp LG Moscatel Wine Vinegar 1/2 tsp dried basil 1 tsp dried oregano 1/4 tsp red pepper flakes 1/2 cup heavy cream 8 oz feta cheese 6 cherry tomatoes, halved 1 red...

Ingredients ½ cup Liquid Gold Butter Infused Olive Oil 2 eggs 1 cup of sugar ¾ cup flour ¾ cup natural cocoa powder ½ tsp sea salt, plus more for sprinkling 1 teaspoon baking soda 1 tablespoon hot water 1 tsp vanilla 1 ½ cup semi-sweet chocolate chips Method In the bowl of a stand mixer, add the olive oil and sugar and mix until well combined. Add the eggs, one at a time, mixing well between each one. Add the cocoa powder, flour, and salt and beat until a dough forms - it should be the consistency of a...

This recipe was featured at the 2017 Rouge et Blanc event, a part of Bedford Days Ingredients: 2 lbs fresh mussels 1 tbsp. chopped garlic 1/4 cup chopped onion 1/4 cup L'Acadie Blanc White Wine, or any white wine will do 1 tbsp. any Liquid Gold high polyphenol extra virgin olive oil 1 tbsp. LG Chipotle Infused Olive Oil 1 cup chopped tomatoes (fresh or canned works) Black pepper & sea salt, to taste 1/4 cup choppped parsley splash of Liquid Gold Sicilian Lemon White Balsamic, to finish Method: -Saute onions and garlic in pure cultivar olive oil. When onions...

Slightly sweet, slightly spicy, and oven baked, not deep fried. Ingredients:  1 Pound uncooked butternut squash.  (Approximately 16 pieces about 3/4in thick.) 2 T Liquid Gold Butternut Squash Seed Oil Salt (Pepper) 1/2 t chili powder or to taste (I love all of the Epices de Cru chili spices for different taste options) Directions;  Preheat oven to 450 F.  Brush baking sheet with olive oil. Arrange fries on sheet, brush liberally with Butternut Squash Seed Oil, and sprinkle with salt and chili pepper. Cook for approximately 14-17 minutes, or until crisp, turning once.