by Nanette Humer | Mar 5, 2023 | Recipes Cold Pressed, Recipes Lemon Oil, Recipes Rosemary Oil, Soup, To Start
Creamy Cauliflower Soup with Rosemary Roasted Croutons Another great NY Times seasonal vegan soup – easy to make and the addition of rosemary roasted croutons adds a rich taste and the sprinkle of lemon oil and fresh zest adds the perfect touch! Soup2...
by Nanette Humer | Mar 5, 2023 | Soup, To Start
Catherine’s Asparagus Pea Soup Such a delicious fresh taste and what a beautiful burst of Spring! The color, the texture all shout It's Spring! 1 Small Onion, chopped2 Bunches Fresh Asparagus , chopped 2 cups Fresh or frozen peas1 Bunch Flat leaf...
by Marianne Rice | Aug 4, 2022 | Recipes Cold Pressed, To Start
Fried Zucchini Sticks Everybody loves fried zucchini sticks! Enjoy your summer bounty with this easy delicious recipe! Salute Santé! Grapeseed Oil gives you a super crispy finish without any greasy taste. Try with our Lemon dip for the perfect garlicky, citrus...
by Marianne Rice | Jan 13, 2022 | Recipes Cold Pressed, Recipes Extra Virgin CP, To Start
Ahi Tuna Tartare on Taro Chips 10 oz Ahi tuna (sustainably caught)1 Asian pear2 Tbsp Pickled ginger1 Shallot3 Tbsp Soy sauce1 Tbsp Mirin ((Sweet cooking wine))1 Jalapeño pepper1 bunch Chives1/2 tsp Dijon mustard1 Yuzu1 Meyer lemon3 Tbsp Salute Santé! Extra...
by Nanette Humer | Apr 10, 2021 | Featured Recipe, Recipes Lemon Oil, Recipes Roasted Garlic Oil, Salads, Sauces and Sides, To Start
Lemon Garlic Aioli This is the best dip you'll ever make! Great for asparagus, artichoke, fish or fried foods – it brings out all the best flavors with its lemony, garlic flavor. We love using Follow Your Heart Grapeseed Vegenaise – a Vegan...
by Nanette Humer | Mar 11, 2021 | Recipes Cold Pressed, Sauces and Sides, To Start
Fried Shiitake Mushrooms A great dish as a starter or main dish! Crispy, delicate crust lets you taste the mushrooms! Great vegan option! 1 LB shiitake mushrooms ((or other firm mushroom))2-3 cups grapeseed oil for deep frying 1/3 cup fresh parsley, cut into...
