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The freshest and best single-sourced olive oils and balsamic vinegars in the world!
Southwest Salad with Cilantro Lime Dressing

Serves: 2 

Salad Ingredients: 

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. Persian Lime Olive Oil
2 tbsp 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.

Serves: 12-14 

12 eggs
3 tbsp mayonnaise
2 tbsp Dill Olive Oil
2 tbsp Champagne Wine Vinegar
1 tsp mustard 

Bring eggs to a boil in a pot with enough water to cover the eggs. Then turn heat to low and cook for 8 minutes. Turn off heat, and let eggs sit in the pot with water, until they reach room temperature. 

In the meantime, mix the remaining ingredients together. When eggs are cooled, peel, slice in half lengthwise and scoop out the yolks. 

Blend in yolks in with the above mixture. This can be done by putting all ingredients into a sealable plastic bag and kneading it with your hands. Snip one corner of the plastic bag and use it as a decorating tube to fill the egg halves. 

Sprinkle with fresh dill or paprika.

2-1/2 lbs peeled and cooked shrimp, thawed
3 Vidalia onions, thinly sliced
2 lemons, thinly sliced
1 cup Champagne Wine Vinegar
1/2 cup Sicilian Lemon Balsamic Vinegar
1 cup Big Horn Extra Virgin Olive Oil
4 oz jar capers, include juice
1-1/2 tsp celery seeds
1 tsp sea salt
1 tsp pickling spice
4 dashes of Tabasco sauce

Toss all together and let it sit 24 hrs in refrigerator and enjoy! Good for up to a week.

1 1/2 lb. rib eye steak, thinly sliced
Sea salt and black pepper
Onions, chopped
Mushrooms, sliced
Bamboo shoots
Water chestnuts, sliced
1 cup fresh bean sprouts
10 heads baby bok choy, chopped
1/4 cup water
1/4 cup low sodium soy sauce
2 tbs. Big Horn Champagne wine vinegar
2 tbs. Big Horn Honey Ginger balsamic vinegar
1/4 tsp. powdered ginger

In a bowl, mix the soy sauce, Champagne wine vinegar, Honey Ginger balsamic vinegar and ginger. Heat the oil in a large skillet over high heat. Add thinly sliced steak. Season with sea salt. And pepper. Cook 3-4 minutes turning often. When cooked transfer cooked steak to a plate. To the skillet, add the onions, mushrooms, bamboo shoots and water chestnuts. Cook for about 1 minute. Add bok choy, bean sprouts and ¼ cup water, cover and simmer 2 to 3 minutes. Add steak (and juices) and sauce. Stirring often about 1 -2 minutes. Serve over rice or bed of spinach.