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Lemon Apricot Oatmeal Bars

Makes 16 bars 

Ingredients:
2 cups rolled oats
1⁄2 cup brown sugar
1/3 -cup wheat germ
2 tbsp ground flaxseed
1⁄2 tsp ground cinnamon
1 cup Whole Wheat pastry flour
3⁄4 teaspoon salt
3⁄4 cup dried apricots, roughly chopped
1⁄2 cup plus 1 tbsp local honey
1 egg, beaten
1⁄2 cup Lemon Olive Oil
1 tsp vanilla extract 

Directions: Preheat oven to 350 degrees.

In a large mixing bowl, sift together oats, brown sugar, wheat germ, flaxseeds, cinnamon, flour, and salt. Add in honey, egg, olive oil, and vanilla extract and stir until mixture is fully incorporated. 

Lightly grease an 8×8 square baking pan. Using the back of a large spoon (or clean fingers), press mixture into a square mold, roughly 1 inch thick. Bake for 18-20 minutes or until the top is slightly golden; careful not to over bake as bars will become very dry. 

Once bars have cooled, slice into 16 even squares and wrap individually in BPA- free saran wrap or foil. Store in a cool cupboard or fridge. Great to take on the go or for a nutritious dessert!

Serves: 6-8 small cakes 

2 packages imitation or real crab
1-bunch scallions
2 eggs
2 tbsp mayonnaise
1 tsp dry mustard
1 cup bread crumbs
1⁄2 tsp cayenne
1 tsp garlic powder
1⁄2 tsp Old Bay seasoning
1 lemon, juiced
Salt and pepper to taste
2 tbsp Dill Olive Oil
2 tbsp Lemon Olive Oil 

Mix together the above 10 ingredients. Salt and Pepper to taste. Make small patties. Heat olive oils in a pan. Cook to brown patties on both sides. Drain on paper towels. Serve with Chili Lime Sauce. 

5 key limes, juiced 1⁄4 cup water 1⁄4 cup shredded carrots 2 Tbs. fish sauce 2 Tbs. Honey 2 Tbs. chili garlic sauce 

Mix together and serve with crab cakes.

3 cups mixed greens
1/2 red onion, thinly sliced
1 can mandarin orange segments, drained
1/2 can chickpeas, drained
1/2 bunch grilled asparagus spears, chopped
1/2 cup toasted walnut pieces
1/2 cup cranberries
1/4 cup Big Horn Tangerine Balsamic Vinegar
1/4 cup Big Horn Lemon Olive Oil
1 Tsp. dijon mustard

Combine first 7 ingredients in a large bowl. Whisk together Olive Oil, Balsamic Vinegar and Dijon mustard. Toss and serve.