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Couscous Salad with Grilled Fruit

Serves: 4 

2 nectarines, pitted and halved
2 red plums, pitted and halved
1 1⁄2 cups vegetable broth
1-cup couscous
2 tbsp Cilantro & Roasted Onion Olive Oil
2 tbsp Persian Lime Olive Oil
1 tbsp honey
1 tbsp chopped mint leaves
1 tbsp roasted, salted sunflower seeds for topping 

Brush 1 tbsp 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.

Sauce Ingredients:

1⁄2 cup smooth peanut butter
1⁄4 cup low sodium soy sauce
1⁄4 cup unsweetened almond or coconut milk
1 tsp fish sauce
2 tsp Persian Lime Olive Oil
2 tbsp rice vinegar
1-2 tsp Sriracha sauce, or more to taste
3 tbsp brown sugar
3 tbsp water

Chicken Strips:

1 lb. chicken breast, cut into strips
2 tbsp Cilantro Roasted Onion Olive Oil
2 tbsp  Coconut Balsamic Vinegar
1⁄2 tsp salt
1⁄4 tsp black pepper
Bamboo skewers

Directions:

Sauce – Combine all ingredients in a medium saucepan and heat on medium-low, stirring frequently until peanut butter melts and all ingredients blend together. Consistency should be a smooth even-colored sauce. Use additional water or milk as needed to thin sauce. Use as a glaze for chicken or quick rice noodle sauce. Chicken – Soak bamboo skewers in water (to prevent burning while cooking). Marinate chicken strips with Cilantro Roasted Onion Olive Oil and Coconut Balsamic for a minimum of 1 hour. Thread chicken onto bamboo skewers and line on a sheet pan. You can bake in a 375-degree oven, for approximately 35 minutes or grill over medium heat for 12-15 minutes.

12 oz pkg coleslaw mix
2 cups chopped granny smith apples
1 cup seedless red grapes, cut in half
1/2 cup celery, thinly sliced
1/4 cup Big Horn Cilantro Roasted Onion olive oil
1/4 cup Big Horn Serrano Honey vinegar
1 tsp. Dijon mustard
1/3 cup cashews
2 tsp poppy seeds
Sea salt and pepper to taste

In a jar, mix Big Horn olive oil and vinegar with dijon mustard. Set aside. In a large bowl, combine coleslaw mix, apples, grapes and celery.
Toss in dressing. Top with cashews and sprinkle on poppy seeds. Season with sea salt and pepper. Enjoy!

Sauce Ingredients:
1/4 cup Big Horn Cilantro Roasted Onion olive oil
1/4 cup Big Horn Pineapple balsamic vinegar
1/3 cup ketchup
1 teaspoon Terrapin Ridge Wasabi Lime mustard
To prepare sauce, combine first 5 ingredients in a small saucepan; bring to a boil over medium heat. Stir frequently. Reduce heat and simmer 15 to 20 minutes or until thickened.

Chicken Ingredients:
2 tsp garlic powder
2 bay leaves, finely crumbled
1 tsp ground allspice
1/2 tsp freshly ground black pepper
1/2 tsp thyme
1/2 tsp ginger
4 (6-ounce) skinless, boneless chicken breast halves

Combine garlic, ground allspice, black pepper, bay leaf, thyme and ginger. Rub the spice mixture evenly on chicken. Let stand at room temperature 30 minutes.

Preheat grill to medium-high heat. Cover and grill 8 minutes on each side. Move chicken to the unlit side of the grill (indirect heat). Baste chicken with sauce mixture. Cover and grill an additional 5 minutes on each side or until done, basting every minute. Serve with remaining sauce and salsa.

Salsa Ingredients:
1/2 cup fresh pineapple, chopped
1/2 cup fresh mango, chopped
1/2 cup diced red bell pepper, finely diced
1/3 cup red onions, finely diced, finely diced
Juice of one lime
1 tbs. Big Horn Cilantro Roasted Onion olive oil
1/4 tsp. sea salt

Chop pineapple and mango; place in a medium bowl. Add 1/4 cup diced bell pepper, 1/3 cup diced red onions, juice of one lime juice, 1 tbs Big Horn Cilantro Roasted Onion olive oil, and 1/4 teaspoon salt; toss to combine. Serve over chicken.

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