Monthly Archives: June 2019

Garlic Roasted Radishes with Lemon Mint Dressing

3 cups radishes, trimmed and halved 1 tbsp. Big Horn Garlic olive oil 1 tbsp. Big Horn Butter olive oil 1/2 tsp. sea salt 1/4 tsp. pepper Preheat oven to 400 degrees. Line a baking sheet with foil and set aside. Combine all the above ingredients. Mix well. Roast radishes cut side down on baking […]

Zucchini & Eggplant Stack

2 medium eggplants (Cut into 18 slices) 1 Tbs. Neapolitan Herb balsamic vinegar 1 Tbs. Blood Orange olive oil Mix together olive oil and balsamic vinegar, and toss in eggplant slices. Grill until softened & marked. A panini press, George Foreman, or griddle pan also work well. 2 medium zucchinis (24 slices lengthwise) 1 Tbs. Tuscan Herb Olive Oil 1 Tbs. Sicilian Lemon Balsamic Vinegar Grill as above. Set aside. 3-4 Tomatoes (sliced into 12 slices) Truffle Sea Salt to taste Grill as above. Set aside. 1 cup cashews 1 cup warm water 1 Tbs. garlic powder 2 Tbs. nutritional yeast Measure cashews, warm water, garlic powder and nutritional yeast in a blender and puree till smooth. Set aside. 1 can tomato sauce Roasted pine nuts In a casserole dish, layer 6 slices of grilled eggplant, a cashew drizzle, a layer of grilled zucchini & another cashew drizzle. Repeat with another eggplant & zucchini layer. Add all the grilled tomato slices, a final cashew drizzle & then top with remaining eggplant. Last, pour over the tomato sauce and roasted pine nuts. Cover with foil and bake at 325 degrees for 20-30 minutes, until bubbly. Let cool slightly & enjoy!

Lemon Cod with Pasta

4 Cod Fillets 2 Preserved Lemons, flesh discarded, rind minced 1 Tbsp Big Horn Milanese Gremolata Olive Oil 2 Tbsp Big Horn Tuscan Herb Olive Oil 1 Tbsp Oregano 28 oz Crushed Tomatoes 1 lb Cavatappi (corkscrew) Pasta Lay Cod in a baking dish & coat with Milanese Gremolata. Sprinkle with minced Lemons & bake 30 min at 350 degrees Fahrenheit or until flesh is tender and cooked through. Meanwhile, combine Tuscan Herb, Oregano, and Tomatoes in a pan and simmer […]

Cranberry Walnut Salad with Garlic-Raspberry Dressing

½ cup walnuts, toasted ½ cup dried cranberries 1 red onion, thinly sliced Mixture of greens 1/4 cup Big Horn Raspberry Dark Balsamic Vinegar 1/4 cup Big Horn Garlic Olive Oil 1 teaspoon Dijon mustard Salt and pepper Toast walnuts over high heat in a sauté pan; toss frequently. Remove when fragrant. Soak sliced onions […]

Asparagus Salad with Lemon-Tangerine Dressing

3 cups mixed greens 1/2 red onion, thinly sliced 1 can mandarin orange segments, drained 1/2 can chickpeas, drained 1/2 bunch grilled asparagus spears, chopped 1/2 cup toasted walnut pieces 1/2 cup cranberries 1/4 cup Big Horn Tangerine Balsamic Vinegar 1/4 cup Big Horn Lemon Olive Oil 1 Tsp. dijon mustard Combine first 7 ingredients […]

Spinach Strawberry Salad with Basil-Vanilla Balsamic Dressing

1 lb. strawberries, quartered 1/2 cup crushed hazelnuts, toasted 1/2 lb. baby spinach 1/4 cup Big Horn Vanilla Balsamic Vinegar 1/4 cup Big Horn Basil Olive Oil 1 Tbs. yogurt In a large bowl, gently toss baby spinach with strawberries and hazelnuts. In a blender, mix Big Horn Vanilla balsamic vinegar with yogurt. Add Big […]

Skewered Lamb with Milanese Gremolata Olive Oil & Oregano Balsamic Vinegar

1/4 cup Milanese Gremolata olive oil 1/4 cup Oregano balsamic vinegar 1 lemon, juiced 1/2 tsp. sea salt 1/4 tsp. black pepper 2 lbs boneless leg of lamb, trimmed and cut into 1″ cubes 2 medium green peppers, cut into 1″ cubes 1 large onion cut into 1″ pieces Combine marinade ingredients and mix well. […]