Recipes

Pristine Gourmet Lentil Soup

Pristine Gourmet Lentil Soup

Just in time for winter, we love this hearty soup that can be a starter or act as a main. You can add a meat of your choice, for an even bigger protein hit; chicken, beef or lamb work quite nicely.       Ingredients:  – 1 1/4 cups red lentils – 1/2 cup white rice – 1/3 cup cold pressed soybean oil – 1 large yellow onion, chopped – 6 cups chicken or lamb stock (alternately a vegetable, for a vegan soup) – 2 tbsp ground cumin – 1 tbsp turmeric – 1 tbsp chili powder – 1 tbsp salt – cold pressed canola oil and lemon...

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Smokey Tequila Lime and Jalapeño Marinated Chicken

Smokey Tequila Lime and Jalapeño Marinated Chicken

Ingredients: 1 whole chicken, spatchcocked 2 Cloves garlic, smashed 4 Limes, juiced 2 Jalapenos, seeded and chopped finely 1/4 cup chopped fresh cilantro 1 Tablespoon Kosher Salt 1 Teaspoon liquid smoke ¼ cup Pristine Gourmet Virgin Sunflower Oil ½ cup tequila   Preparation: Place all of the ingredients except for the chicken breasts in a food processor. Pulse until well blended and you just see small bits of the peppers and garlic. Place the chicken breasts in a Ziploc type bag and then pour in the marinade.  Squeeze out as much air as you can and then seal the bag.  Marinade for an...

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Pristine Gourmet Pure Virgin Sunflower Oil Cake

Pristine Gourmet Pure Virgin Sunflower Oil Cake

Makes 1 9-inch cake PG sunflower oil adds a beautiful nutty richness to this cake, and the PG blueberry vinegar subs in for lemon perfectly. Serve this with a blueberry compote and whipped cream. Ingredients 3/4 cup Pristine Gourmet sunflower oil, plus additional for greasing pan 2 tbsp Pristine Gourmet blueberry vidal vinegar 1 cup cake flour (not self-rising) 1 tsp ground cardamom ½ tsp salt 5 large eggs, separated, reserving 1 white for another use 3/4 cup plus 1 1/2 tablespoons sugar Method Put oven rack in middle position and preheat oven to 350°F. Grease springform pan with some oil,...

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Late Summer Edamame and Shiitake Salad

Late Summer Edamame and Shiitake Salad

Created by Joel Solish, Tim Noxon of Vickis Veggies, and Chrystal Porter  Ingredients: 2 cup Pristine Gourmet Edamame, shelled 2 cup Shiitake mushrooms, thinly sliced 2 cup mixed sweet peppers, finely chopped (we used a variety called Jimmy Nardalo that they grow at Vicki’s Veggies) Dressing: 3/4 cup sesame oil 1/4c red wine vinegar 1 large piece of ginger, finely diced Kosher salt and pepper to taste Preparation: Blanch the edamame for 45 seconds and remove to an ice bath Saute the shiitakes in butter until cooked Mix the peppers with the mushrooms and edamame Combine remainder of...

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Pristine Gourmet Hummus

Pristine Gourmet Hummus

Created by Joel Solish Ingredients: 1¼ cups of Pristine Gourmet dried chickpeas 1 tsp baking soda 6½ cups of water 1 cup tahini paste* 4 tbs fresh lemon juice 3-4 cloves garlic 6 tbs ice water Salt Pristine Gourmet Virgin Canola Oil (Optional)   Preparation: Soak chickpeas in water, overnight Drain and place in a saucepan on medium heat, adding the baking soda Cook, stirring constantly, for 5 minutes Add the water and bring to a boil, skimming constantly through the cooking process, and discarding any skins that float to the top Cook the chickpeas for 20-40 minutes, until they are very...

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Pristine Gourmet Maple Marinated Mushroom & Edamame Salad

Created by Chef Rossy Earle Ingredients: ½ cup Pristine Gourmet Sunflower Oil 2 Tbsp Pristine Gourmet Maple Vinegar 1 Tbsp maple syrup ¼ cup fresh lemon juice 2 cups button mushrooms, quartered if too big 2 cups cremini mushrooms, quartered if too big 2 cups shiitake mushrooms, stems removed 3 cups shelled edamame 1 cup toasted walnuts, chopped Sauce: 1 cup sour cream or thick Greek yogurt 1 cup Blue Cheese ¼ cup fresh lemon juice 1 garlic clove, crushed 1 Tbsp chopped chives 1 Tbsp chopped parsley Salt & cracked black pepper Baby Arugula (optional)   Preparation: Whisk together oil,...

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