Sweet Potato Salad
4 cups diced sweet potatoes (about 3 medium sweet potatoes)
1/3 cup dried cranberries
1/3 cup raisins
½ tsp ground cinnamon
½ cup apple cider (plus some extra)
1 bunch green onion, chopped
¼ cup Lowcountry Gourmet White Balsamic Vinegar
¼ cup Lowcountry Gourmet Extra-Virgin Olive Oil
1 tsp Lowcountry Gourmet Seasoning
Boil sweet potatoes in salted water until tender but still firm, about 6 minutes. Drain potatoes and place in refrigerator for 6 hours. In a small saucepan, combine cranberries, raisins, cinnamon, and apple cider. Bring to a boil, reduce heat to a simmer and cook for 3 minutes. Strain the fruit, saving the cider. Add enough cider to make ½ cup of cider. Add fruit to the sweet potatoes in the fridge. Cover the cider and place in the fridge. When the sweet potatoes are chilled, in a medium mixing bowl, combine the sweet potatoes, cranberries, raisins, and green onion. In a small mixing bowl, stir together the cider, balsamic vinegar, olive oil, and gourmet seasoning. Pour the dressing over the sweet potato mixture, mix everything together and serve cold.
Orange Salad
1
3 cups romaine lettuce, chopped
¼ cup chopped walnuts
½ cup red onion, diced
2 Tbsp fresh mint, diced
3 Tbsp Lowcountry Gourmet Extra Virgin Olive Oil
1 Tbsp Lowcountry Gourmet Balsamic Vinegar
1 Tbsp orange juice
1 clove garlic, minced
½ tsp Lowcountry Gourmet Seasoning
In a medium bowl, mix together the orange, lettuce, walnuts, onion, and mint. In a small bowl, mix together the olive oil, balsamic, orange juice, garlic, and seasoning. Add the dressing to the salad and gently toss.
Roasted Red Potatoes
3 lbs red potatoes, chopped into 1” cubes
1/4 cup Lowcountry Gourmet Extra Virgin Olive Oil
2 Tbsp Lowcountry Gourmet Bread Dipping Spice
Heat oven to 425 degrees. Place potatoes in roasting pan, add olive oil and spice. Mix together thoroughly. Roast for 60 minutes and serve immediately.
Black Bean and Corn Salad
Juice from 2 limes
¼ cup Lowcountry Gourmet Extra Virgin Olive Oil
1 tsp Lowcountry Gourmet Seasoning
2 gloves garlic, pressed
2 tsp ground cumin
1 tsp chili powder
1 can diced tomatoes, drained
2 cans black beans, drained
1 can corn, drained
1 bunch green onions, chopped
1 half medium red onion, chopped
1 bunch cilantro, chopped
In a small mixing bowl, whisk together lime juice, olive oil, sea salt, garlic, cumin, and chili powder. In medium mixing bowl, mix together the tomatoes, black beans, corn, green onions and cilantro. Pour the olive oil mixture over the vegetable and gently mix everything together. Serve cold or at room temperature.
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2 lbs pork tenderloin, trimmed and silver skin removed 4 Tbsps Lowcountry Gourmet Extra Virgin Olive Oil 3 Tbsps Lowcountry Gourmet Bread Dipping Spice 1 cup apricot preserves Freshly squeezed juice from 1 lemon 2 cloves garlic, pressed |
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Heat oven to 400 degrees. Brush pork tenderloins with 1 tablespoon |
2 Tbsps Lowcountry Gourmet Extra-Virgin Olive Oil
1 large yellow onion, chopped
1 green bell pepper, seeded and chopped
4 cloves garlic, minced
3 Tablespoons chili powder
1 ½ tsp ground thyme
1 tsp ground cinnamon
½ tsp ground allspice
1 Tablespoon Lowcountry Gourmet Seasoning
1 rotisserie chicken, meat removed and chopped (about 4 cups)
1 quart chicken stock
1 28oz can crushed tomatoes
1 can black beans, undrained
1 can navy beans, undrained
2 jalapeno peppers, diced
1/3 cup semi-sweet chocolate chips
1 bunch cilantro, chopped
In a large stock pot, heat olive oil over medium high heat. Add the onion, green pepper, and garlic. Cook until vegetables are tender, about 5 minutes. Add the chili powder, thyme, cinnamon, allspice and gourmet seasoning and sauté until fragrant, about 1 minute. Add the remaining ingredients, except the cilantro and bring to a boil, partially cover, reduce to heat to medium low and let simmer for 2 hours, stirring occasionally. When done, add the cilantro and serve immediately.
1 Tbsp Lowcountry Gourmet Extra-Virgin Olive Oil
1 Tbsp Lowcountry Gourmet Toasted Sesame Oil
4 gloves garlic, pressed
1 2 inch slice of ginger, peeled and minced
1 pound Kale, cleaned, stemmed and torn
1 Tablespoon soy sauce
Juice from 1 lime
¼ cup water
2 pounds salmon fillets, cut into 6 pieces
Lowcountry Gourmet Seasoning
In a large skillet, heat the olive oil and sesame oil over medium heat. Add the garlic and ginger and sauté until fragrant, about 1 minute. Add the kale, soy sauce, water, and lime juice, cover and cook until the kale wilts, about 4 minutes. Season the salmon with the gourmet seasoning and place them on top of the wilted kale. Cover and steam the salmon until completely opaque, about 8 minutes. Drizzle a little soy sauce and sesame oil on the salmon and serve immediately.
Lemon Linguine
1/3 cup Lowcountry Gourmet Extra Virgin Lemon Olive Oil
1 cup freshly grated Parmesan cheese
Grated lemon zest from 2 large lemons
Juice from 2 large lemons
1 tsp Lowcountry Gourmet Seasoning
Freshly ground Lowcountry Gourmet Pepper to taste
1/3 cup chopped fresh basil
1/3 cup chopped fresh chives
1 lb dried linguine
In a large bowl, whisk together the oil, Parmesan cheese, lemon zest, lemon juice, seasoning, pepper, basil, and chives and set aside. Meanwhile, bring a large pot of water to a boil. Add the linguine and cook, stirring occasionally, until the pasta is al dente. Drain the linguine, reserving 1 cup of the cooking liquid. Place the linguine in a large serving bowl. Add the lemon sauce and toss the pasta. Add as much reserved cooking liquid to the linguini as you need to make the pasta moist.