Stir Fry: Excellent with veggie or protein-based stir-fry; we tend to throw in a big bunch of whatever aromatic herbs we have around. It really helps elevate the herby flavors without masking them, unlike olive oil. One of our favorites is garlic-fried rice finished with mint and Thai basil.
Sautéing: You will get an extremely clean but crunchy sear in a sauté pan or cast-iron skillet. It does not create any 'burnt' or rancid flavors you may find when searing at very high heat. Give mushrooms, leeks, or a protein of your choice a heavy sear and see for yourself!
Dips/Dressings: We particularly love miso-ginger dressings with this oil; it’s extremely bright and light with a great overall mouthfeel. Additionally, we highly suggest a pesto or hummus—give them some added flair with some heat (jalapeño or chili) and bright acid at the end. The fullness achieved is divine.
Eggs: We are receiving continued feedback; people love their eggs with this oil. They turn out extremely light and fluffy. When fried with an egg, an extremely crispy and crunchy texture comes through. Don't be shy with the amount of oil you use in this application.
Smoothies: This is a slight curveball, but many love it in smoothies/coffee. Good fats help you absorb nutrients, but they also make the texture of the smoothie creamier and lighter.

Questions?