Our Pristine Angel™ chef inspired recipes and more
Looking for something tasty for dinner? Need a great appetizer or side dish? Look no further. We’ve gathered together a selection of recipes using our great products created and tested by our Pristine Angels™ for you to try yourself.
You will also find a selection of recipes that we’ve created over the years for you to try too! Post a recipe that you have created using our products. We’d love to try it and share it!
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...read more
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...read more
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...read more
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...read more
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...read more
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...read more
Pristine Gourmet Chicken on the Can Ingredients: 1 roasting chicken 1 empty 12oz can Preparation: Use empty can of 12 oz. beverage and fill 1/2 with your choice of Cooking Wine. Place chicken cavity side down over the beverage can. Place small potato or onion in neck opening to trap steam. Place on an outdoor grill or in a 350F degree oven for 1-2 hours or until internal temp. of chicken reaches 180F degrees. Pour Cooking Wine on top of chicken occasionally to add extra...read more
Pristine Sparkling Peach Created by Chef Amanda Ford Ingredients: 1 oz fresh lemon juice 1 oz fresh lime juice ¼ cup Citygirl Honey or other local honey 1 2″ piece fresh ginger, peeled and diced 1 ½ cups fresh orange juice ¾ cup peach juice 1 cup bourbon such as Bulleit Kentucky Bourbon 1 orange, thinly sliced 250 ml Pristine Gourmet Sparkling Apple Peach Cider Orange peel for garnish Preparation: Syrup: Combine 1 ½ cups water with the lemon and lime juices, honey and ginger. Bring to a boil, reduce to a simmer. Let the mixture simmer...read more
Created by Chef Amanda Ford Ingredients: 3 naan loaves Pristine Gourmet Canola Oil Chopped fresh herbs such as parsley, basil, tarragon Preparation: Preheat oven to 375F. Cut each loaf into 8 triangles and place on 2 large baking sheets. Brush each triangle with Pristine Gourmet Canola Oil and sprinkle with herbs and a bit of salt and pepper. Place trays in oven and bake until golden, 10-15 minutes. Remove from oven, let cool slightly. Serve with Edamame Pepitas...read more
Pristine Gourmet Edamame Pepitas Dip* Created by Chef Amanda Ford Ingredients: 1 cup Pristine Gourmet Edamame 1 cup pepitas (raw pumpkin seeds) ½ cup feta cheese ½ tsp cayenne 1 tsp zatar ¼ cup Citygirl Honey (or other local honey) 1 Tbsp roasted garlic 2 Tbsps. Pristine Gourmet Soybean Oil ¼ tsp freshly ground black pepper Pinch kosher salt Preparation: Cook Pristine Gourmet Edamame according to package directions. Toast pepitas in a 350 over form 10-12 minutes and let cool. Place cooled pepitas and Pristine Gourmet Soybean Oil in the bowl...read more