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The freshest and best single-sourced olive oils and balsamic vinegars in the world!
Quick Herb Corn Muffins

1 box Jiffy Corn Muffin Mix
1/2 cup milk
1 egg
1 Tbs. Basil Olive Oil
1/2 Tbs. Baklouti Green Chili Olive Oil
1 cup corn kernels, fresh or frozen
1 Tbs. Seasonello
Preheat oven to 400 degrees.
Line muffin cups with paper liners.
Mix the first 5 ingredients, then add the corn and Seasonello and let sit for about 10 minutes. Fill each muffin cup about 2/3 full. Bake 20-25 minutes.

1 lb cooked, fresh wild caught salmon
1 onion, peeled and diced
1 tbs. scallions
3 tbs. almond flour
3 large eggs
1 rib of celery, diced
1 tbs. dried dill
1 tsp. lemon zest
1 tsp. sea salt
3 tbs. Big Horn Basil olive oil

Break up salmon with a fork. Add diced onion, celery and spices. Mix in the almond flour and combine thoroughly. Add eggs and mix well. Place griddle on grill and heat to 300, add Basil olive oil. Shape the mixture into 8 patties and cook until the sides. Are golden brown, roughly 3 – 4 minutes on each side. Enjoy!

3 tbs. Big Horn Basil olive oil
1 red onion, chopped
2 cups fresh baby spinach
1 cup cooked salmon
1 tsp. dill
1 tsp. sea salt
1 tsp. white pepper
8 large eggs, lightly beaten
¼ cup Gruyere cheese, shredded

Warm olive oil over medium heat in a 10-inch rod iron skillet. Add onions and cook, stirring often, until softened, about 5 minutes. Add spinach and salmon; season with dill, salt and pepper. Sauté until heated through.

Preheat broiler to low and set an oven rack about 5 inches from heat source. Pour eggs into skillet and stir briefly to distribute vegetables and salmon. Reduce heat to low and cook about 7 minutes. Sprinkle with cheese.

Place skillet under broiler; cook until top is golden brown; about 7 minutes. Cool on stove in pan about 5 minutes. Enjoy!