Shopping Cart  $0.00
The freshest and best single-sourced olive oils and balsamic vinegars in the world!
Spicy Peanut Sauce

1/3 cup Big Horn Lemongrass Mint balsamic vinegar
3 tbs Honey Ginger balsamic vinegar
Juice of one lime
4 tbs. fish sauce*(vegan recipe below)
2 tbs. carrots, chopped
1 clove garlic, chopped
1 serrano pepper, thinly sliced
2 tsp. Sambal oelek
1/2 cup peanut butter

Place all ingredients in blender. Mix and put in a jar. Use on rice paper rolls, sate, etc.

2 large egg whites, room temperature
1/4 teaspoon cream of tartar
⅛ teaspoon salt
1/2 cup granulated sugar
1 teaspoon Honey Ginger White Balsamic

In a kitchen mixer, whip first 3 ingredients until foamy, then increase speed to high & slowly add sugar until shiny & stiff peaks form. Stir in Balsamic gently, then pipe or spoon onto parchment covered baking sheets. Bake at 225F for 1 hour. Turn off oven & leave in closed oven for 2 hours to cool completely.

1 lb salmon fillet
2 tbs. Big Horn Garlic olive oil
2 tbs. Big Horn Honey Ginger balsamic vinegar
2 tbs. soy sauce

Place salmon fillet in a ziplock bag. Combine the olive oil, balsamic vinegar and soy sauce. Put in bag with salmon fillets. Marinade for 20-30 minutes.

Preheat oven to 350 degrees. Place salmon on a foil lined baking sheet and bake 15-20 minutes, basting with marinade halfway through. Put remaining marinade in a pot and cook over medium high heat to a boil. Simmer for for 3-5 minutes stirring till reduced. Serve sauce over salmon. Enjoy.

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.

1/2 cup sour cream
3 tablespoons prepared horseradish
1 tablespoon chopped fresh chives
1 tbs Big Horn Serrano Honey vinegar
1 tbs Big Horn Honey Ginger balsamic vinegar
Sea salt

Serve over spinach salad with crumbled blue cheese and steak slices.
Start your new year with a healthy and delicious simple appetizer that everyone will enjoy. Serve with your favorite bubbly!