2 tbsp Big Horn Lemongrass Mint Balsamic Vinegar 1 Key lime, juiced 1⁄4 cup Big Horn Blood Orange Olive Oil 1 red onion, thinly sliced 4 cups watermelon, cut into small chunks 2 cups mixed greens 10 mint leaves, finely chopped 1 cup crumbled feta cheese
In a bowl, mix sliced onion, key lime, olive oil, and balsamic vinegar. Let this sit for at least 10 minutes. In a salad bowl, gently toss watermelon, mixed greens and mint leaves together. Add onion mixture. When ready to serve, toss in feta cheese.
2 nectarines, pitted and halved
2 red plums, pitted and halved
1 1⁄2 cups vegetable broth
2 tbsp Big Horn Cilantro & Roasted Onion Olive Oil
2 tbsp Big Horn Persian Lime Olive Oil
1 tbsp honey
1 tbsp chopped mint leaves
1 tbsp roasted, salted sunflower seeds for topping
Brush 1 tbsp Big Horn Persian Lime Olive Oil over the cut sides of each fruit. Heat grill to medium and fruit directly on grill rack. Cover and grill about 5 minutes or until charred. Remove and cut into smaller wedges for salad.
Bring broth to boil in a medium saucepan and stir in couscous along with 1 tbsp Cilantro and Roasted Onion Olive Oil. Remove from heat and cover. Let stand 5 minutes and fluff with a fork.
In a separate large bowl, whisk together the remaining Roasted Cilantro & Roasted Onion Olive Oil and Persian Lime Olive Oil, honey, 1⁄4 tsp salt, and 1⁄4 tsp pepper. Add fruit, couscous, mint, and toss the salad to coat. Top with sunflower seeds.
1-16 oz. can cannellini beans, rinsed and drained 2 tbsp chopped fresh parsley 2 tbsp diced black olives 2 tbsp Big Horn Tuscan Olive Oil 3 tbsp Big Horn Sicilian Lemon Balsamic Vinegar
Combine the above ingredients together in a bowl. Serve with crusty bread.
Ingredients: 5 cups romaine, freshly washed and chopped
1⁄2 cup red cabbage, shredded
1 cup Napa cabbage, shredded
5 ounces cooked chicken breast, sliced into strips
3 tbsp slivered almonds
1-cup mandarin oranges (if canned, drained and rinsed)
1 large carrot, peeled and shredded
1⁄4 cup edamame (optional)
1⁄4 cup chopped green onions
2 tbsp Big Horn Almond Oil
1 tbsp Big Horn Blenheim Apricot Vinegar
2 tbsp Champagne Wine Vinegar
Whisk together almond oil and vinegars and set aside.
Wash and slice all vegetables. Combine in a large mixing bowl and toss. Add mandarin orange slices, chicken strips, and dressing and toss. Serve immediately.
Salad Ingredients: 3-4 plum tomatoes, seeded, diced 2 medium cucumbers, diced 1⁄2 red onion, finely chopped 1 bell pepper, seeded, diced 10 cup kalamata olives, roughly chopped 1⁄2 cup feta cheese, crumbled 1 cup garbanzo beans, rinsed and drained 2 cups cooked quinoa or whole-wheat couscous
Dressing: 2 tbsp Big Horn Garlic Olive Oil 2 tbsp Big Horn Red Wine Vinegar 2 tsp Big Horn Sicilian Lemon Vinegar 2 tsp lemon zest 1 garlic clove, finely diced 1⁄2 tsp dried basil 1⁄2 tsp dried oregano 1⁄2 tsp salt (or more to taste) 1⁄4 tsp ground pepper
Quinoa is a nutrient-dense grain, which contains all 9 essential amino acids. It provides a good source of dietary fiber, is high in protein, and offers a good source of vitamins and minerals. Quinoa can be found in three varieties: red, black, and white – white being the most common.
Couscous is a type of small pasta made out of semolina flour. Couscous comes in several sizes and sometimes colors. Although lower in calories than quinoa, traditional couscous is often made from refined flour, which lacks nutrients, however, there are varieties made with whole wheat flour.
Directions In a small bowl, whisk together olive oil, vinegars, lemon zest, garlic, basil, oregano, salt, and pepper; set aside.
In a separate bowl, combine tomatoes, cucumbers, red onion, bell pepper, and kalamata olives. Add the vinaigrette and mix well. Add feta cheese, garbanzo beans, and quinoa and gently mix. Place on top of lettuce greens or eat on its own.
Ingredients: 1 cup cooked chicken breast, roughly chopped 1/3-cup tbsp plain Greek yogurt 2 tbsp Big Horn Serrano Honey Vinegar 1 tbsp Dijon mustard 1⁄4 cup crushed walnuts 1⁄4 cup dried Montmorency (tart) cherries 2 celery stalks, washed and chopped 1 medium apple, diced Ground pepper, to taste
Tip: For the best texture and flavor, add cherries to the salad just prior to serving.
Directions: In a small bowl, mix together Greek yogurt, Serrano Honey vinegar, Dijon mustard, and ground pepper. Adjust ratios per preference. In another bowl, combine additional ingredients (minus the dried cherries). Add dressing and mix until well incorporated. Serve over a bed of fresh greens and top with dried cherries.
5 cups mixed greens 1⁄2 cup cherry tomatoes, halved 1⁄2 cup corn, drained 1⁄2 cup black beans, drained and rinsed 2 tbsp chopped cilantro leaves 1 avocado, halved and diced 1 package tortilla strips
Dressing: 1 bunch cilantro, stems removed 1⁄2 cup plain Greek yogurt 2 cloves garlic Juice of 1 lime Sea salt to taste 3 tbsp. Big Horn Persian Lime Olive Oil 2 tbsp Big Horn Champagne Wine Vinegar
In a bowl, toss lettuce, tomatoes, corn, black beans, and cilantro. Gently toss in avocado and top with tortilla strips.
In a food processor, chop cilantro. Then add Greek yogurt, garlic, and lime juice. Add sea salt to taste. Process. While the processor is on, add Olive Oil and Vinegar in a slow stream, until emulsified.
Ingredients: 3 cups romaine lettuce, chopped 1⁄2 cup cooked lentils or white beans 1⁄2 cup roasted beets, chopped 1⁄2 cup hearts of palm, sliced 1 tbsp crumbled Gorgonzola cheese 1 tbsp pistachios, chopped
Dressing: 1 tbsp Big Horn Almond Oil 2 tbsp Big Horn Traditional Dark Balsamic
Assemble salad ingredients on a plate. Whisk dressing ingredients together and drizzle over the top.
Makes 2 smoothies
Ingredients: 1 avocado, peeled and pitted 3⁄4 cup milk 2 tbsp local honey 2 tsp Big Horn Ultra Premium Extra Virgin Olive Oil
1-cup popcorn (air-popped preferred) 1⁄4 cup almonds* 1⁄4 cup dried cranberries or other favorite fruit
*Honey-Chipotle Almonds 1 1⁄2 cup whole, unsalted almonds 2 tsp Big Horn Chipotle Olive Oil 1 tsp Big Horn Cayenne Olive Oil 1⁄4 tsp smoked paprika 1/8 tsp cayenne powder (optional) 1-2 tbsp local honey 1 tsp brown sugar 1/8 tsp salt
Directions: Heat a skillet on medium heat. Add almonds and olive oil. Stir until almonds are lightly coated with oil. Add honey, smoked paprika, and cayenne powder, and continue to stir for 1 minute. Remove from heat and pour almonds onto a sheet pan to cool. Sprinkle almonds with salt and brown sugar. Store in the fridge or a cool, dry place.