2 tbsp Lemongrass Mint Balsamic Vinegar
1 Key lime, juiced
1⁄4 cup 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.
1 box Ghirardelli triple chocolate brownie mix
1/3 cup water
1/3 cup Mandarin Olive Oil + 1/2 Tbsp for greasing
Preheat oven to 325F & lightly grease baking pan with 1/2 Tbsp Mandarin Olive Oil. Mix remaining ingredients until well blended. Bake according to box directions for pan size. Cool completely in pan before cutting. Enjoy & experiment using olive oils in any box mix!
2 skinless, boneless chicken breast halves, diced
2 tbs. Big Horn Blood Orange olive oil
1/4 cup orange juice
1/4 cup soy sauce
1/4 cup Tangerine balsamic vinegar
1 tsp ground garlic
1 tsp ground ginger
1/8 tsp red pepper flakes
Dice chicken breasts into 1 inch cubes. Heat olive oil in a skillet and brown chicken. Remove chicken from pan and add orange juice, soy sauce,tangerine balsamic vinegar, garlic, ginger and red pepper flakes. Stir together and add chicken. Cook and stir until the sauce reduces into a sticky glaze. About 20 minutes. Enjoy.
1⁄2 cup fresh orange juice (from about 2 medium oranges)
2 1⁄4 teaspoons active dry yeast (1 packet)
1⁄3 cup Big Horn Blood Orange olive oil
3 large eggs, at room temperature
1 large egg yolk, at room temperature
3 tablespoons sugar 1 teaspoon kosher salt
1⁄4 to 1⁄2 teaspoon grated orange or lemon zest, to taste (optional)
3 to 3 1⁄2 cups bread flour, plus more for kneading dough
In the bowl of an electric mixer, combine orange juice and 1 tablespoon water. Sprinkle yeast over top and let sit until frothy, about 5 minutes.
Add Big Horn Blood Orange olive oil, 2 eggs, 1 yolk, the sugar, the salt and the zest, if using, and beat with a dough hook until just combined. Add in flour, 1 cup at a time, until dough comes together into a sticky mass. You may or may not use all of the flour, so at the end, add it gradually. The dough should come away from the sides of the bowl but not be at all stiff. You’re looking for a slightly sticky, soft dough.
Transfer dough to floured work surface and knead until smooth, about 5 minutes. Transfer to an oiled bowl and turn the dough over. Cover bowl with a clean dish towel and let rise in a draft-free place until doubled, about 1 1/2 to 2 hours. Press down dough to expel all the air, cover bowl and let rise for another 45 minutes.
In a small bowl, combine the remaining 1 egg with 1 teaspoon water and set aside. Cut dough into three equal pieces and roll them each into ropes 12 inches long. Braid them into a loaf, tucking the edges under. Place on a small rimmed baking sheet, then brush with egg wash. Let rise uncovered for 45 minutes.
Heat oven to 375 degrees with a rack in the middle. Gently brush a second coat of egg wash on the dough, bake for 25 to 35 minutes. Cool on a wire rack before serving.