Side Dishes

Ed Lee’s Edamame Hummus

New York born Chef Edward Lee, who runs 601 Magnolia in Louisville Kentucky, was featured on Season 3 of Mind of a Chef, and made a great Edamame Hummus. We thought we would share this with you all, as it is a much simpler and different version than the edamame hummus we usually make in the Pristine Gourmet Kitchen. We are using canola in this recipe, for its strong floral flavours, that pair really nicely with the vegetal nature of our GMO free edamame. We are sending Chef Lee some of our oils, so he can see how good they are for himself. Ingredients 2 tablespoons Pristine Gourmet Pure...

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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 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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Pristine Gourmet Chickpea and Vegetable Salad

Pristine Gourmet Chickpea and Vegetable Salad

Pristine Gourmet Chickpea and Vegetable Salad Ingredients: 1 can of chickpeas rinsed and drained. ½ cup cucumber, seeded and diced. 1 Tbsp sweet onion sliced 1 clove garlic minced 1c grape tomatoes, quartered 1 Tbsp Pristine extra virgin soybean or canola oil. 1 Tbsp rice vinegar 1 Tbsp fresh parsley chopped Salt and pepper to taste Preparation: Combine all ingredients and toss to coat.

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Pristine Gourmet Roast Potatoes

Pristine Gourmet Roast Potatoes

Pristine Gourmet Roast Potatoes Ingredients: 8 potatoes scrubbed and cut into bite sized pieces. Approximately 4cups. Preparation: Drizzle with 1tbsp Pristine extra virgin canola oil. Sprinkle liberally with salt and pepper. Spread onto a baking sheet. Bake at 400°F tossing occasionally until crispy on the outside and tender on the inside (about 40 min.)

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Pristine Gourmet Herbed Potatoes with Vinaigrette Drizzle

Pristine Gourmet Herbed Potatoes with Vinaigrette Drizzle

Pristine Gourmet Herbed Potatoes with Vinaigrette Drizzle Ingredients: 4 large potatoes cut into wedges ½ cup of Pristine Gourmet extra virgin soybean oil or canola oil ¼ cup melted unsalted butter 1 tsp lavender buds crushed (optional) 1 tsp caraway seed crushed 1 tsp dried oregano crushed 1 tbsp Hungarian Paprika Sea salt & freshly ground pepper to taste Preparation: Pre-heat oven to 450°F. Toss all above ingredients together in large bowl coating potatoes well. Pour into no-stick baking pan in even layer & bake in oven for 25 to 30 minutes, turning once. You can use any variations...

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