1/2 cup Garlic Olive Oil
16 corn tortillas (6 inch)
1 Tbs. Garlic Olive Oil
2 medium roma tomatoes, chopped
2 medium onions, finely chopped
4 garlic cloves, minced
1/2 tsp. ground cumin
1-1/2 lb. raw small shrimp, peeled & deveined
2-10 oz. pkg frozen chopped spinach, thawed and squeeze dry
2 cups shredded mozzarella cheese
2-10 oz. cans green enchilada sauce
Cilantro for serving.
Pre Heat oven to 350 degrees.
Grease a 9×13 baking dish, set aside.
Place two sheets of foil on a plate
Use paper towels to drain tortillas
Heat a 1/2 cup of Garlic Olive Oil over medium heat and fry tortillas for about 10 seconds, one at a time
Wrap in foil to keep warm and softened.
Pour 1 Tbs. Garlic Olive Oil in a pan over medium-high heat. Sauté onions, garlic, tomatoes, and cumin. Cook until onions are tender.
Add shrimp and cook until it turns pink.
Stir in the spinach and cook for 1 final minute.
Scoop 1/4 cup of shrimp mixture on each tortilla, top with 1 Tbs. cheese. Roll and place seam side down in baking dish. Repeat with remaining tortillas.
Bake in preheated oven for 25-30 minutes. Top with fresh cilantro before serving.
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.
½ cup walnuts, toasted
½ cup dried cranberries
1 red onion, thinly sliced
Mixture of greens
1/4 cup Big Horn Raspberry Dark Balsamic Vinegar
1/4 cup Big Horn Garlic Olive Oil
1 teaspoon Dijon mustard
Salt and pepper
Toast walnuts over high heat in a sauté pan; toss frequently. Remove when fragrant.
Soak sliced onions in ice water for ½ hour. Drain well. Whisk together dressing ingredients. Wash and dry greens. Add nuts, berries and onion to greens then toss with dressing. Serve immediately.
3 Tbs. Big Horn Persian Lime Olive Oil
2 Tbs. Big Horn Coconut Balsamic Vinegar
1 Tbs. yogurt
1 small shallot, finely chopped
Sea salt and black pepper
3 celery stalks, thinly shaved
1/4 celery leaves
1 small bunch baby arugula, torn
2 Tbs. chopped pitted green olives
In a bowl, stir together shallot, yogurt, olive oil, balsamic vinegar, salt and pepper. Add celery stalks, celery leaves and arugula. Toss in green olives and mix well.
Optionally, serve with shrimp on top!
1 Tbs. Big Horn Garlic Olive Oil
1 Tbs. Big Horn Grapefruit Balsamic Vinegar
1/2 lb. uncooked shrimp, peeled and deveined
Heat garlic olive oil in a pan, toss in shrimp and cook until pink. Stir in grapefruit balsamic vinegar & cook a tad more. Serve on salad!
1-16 oz bag Brussels sprouts, sliced
1-10 oz pkg. riced butternut squash
2 tbs. garlic olive oil
1-15 oz can garbanzo beans
Heat pan to medium heat with garlic olive oil and cook Brussels sprouts. Set aside. Do the same with butternut squash. Add garbanzo beans and lime. Toss together.
2 tbs. Greek yogurt
2 tbs. Red Apple balsamic vinegar
1 tbs Almond oil
1 tbs Garlic olive oil
1/2 tsp smoked paprika
1/2 tsp turmeric
Mix the dressing into above mixture and chill. Serve over greens and avocado slices. Top with sunflower kernels.
The nutrients found in parsley include Vitamin A, Vitamin K, Vitamin C, Vitamin E, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Pantothenic Acid, Choline, Folates, Calcium, Iron, Magnesium, Manganese, Phosphorous, Potassium, Zinc, and Copper.
This recipe calls for 5 cups of parsley and is delicious!
If you are off carbs, try substituting cooked drained cauliflower “rice” instead of rice.
1 fresh lemon (zest and juice)
1 clove garlic, grated
1 tablespoon Dijon mustard
1/4 cup Sicilian Lemon balsamic vinegar
1/4 cup Garlic olive oil
1/2 teaspoon black pepper
1/2 teaspoon fine sea salt
1 cup cooked rice
1/2 cup finely diced sweet onion
5 cups chopped parsley
(remove large stems and pulse in processor)
1 cup roasted almonds
(pulse in processor)
In a bowl, combine the first 7 ingredients and whisk to combine.
Mix together the rest of the ingredients and toss to combine
1 15-oz can white beans
Juice of 1/2 lemon
1 tbs Tuscan Herb olive oil
1 tbs Key Lime balsamic vinegar
Salt & pepper – to taste
Place all in processor. Pulse. Enjoy!