1⁄2 cup popcorn kernels (roughly 10 cups popped)
1 tbsp Garlic Olive Oil
1 tbsp Butter Olive Oil
2 tsp Baklouti Green Chili Oil
2 tsp Black Truffle Oil
1-2 tsp Truffle Salt
Directions: Pour popped kernels into a large mixing bowl or paper bag. Evenly drizzle oils over popcorn; add truffle salt and toss until well mixed.
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 sheet for 14-16 minutes or until slightly golden brown. Serve as a side dish or a salad with spring mix, cucumbers, red onions & fresh parsley, dill or chives and serve with the following dressing.
2 tbsp. Big Horn Lemon olive oil, 2 tbsp. Big Horn Lemongrass Mint balsamic vinegar, 1 tsp. Dijon mustard, sea salt and pepper to taste mix the above together and serve over salad.