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The freshest and best single-sourced olive oils and balsamic vinegars in the world!
Make Ahead Black Eyed Pea Salad

2 cans black-eyed peas, rinsed and drained
2 cups grape tomatoes, halved
1 each of small peppers
(yellow, green, red) finely chopped
1 small red onion, chopped
1 celery rib, chopped
2 Tbs. basil, minced

1/4 Oregano Balsamic Vinegar
1/4 Persian Lime Olive Oil
1 tsp dijon mustard
Salt and Pepper to taste

Toss together the first 6 ingredients in a bowl. Blend together the next 3 ingredients in a jar. Drizzle over the salad and refrigerate covered for an hour before serving. Note: you can use any combination of Olive Oil or Balsamic Vinegar.

1/4 cup Milanese Gremolata olive oil
1/4 cup Oregano balsamic vinegar
1 lemon, juiced
1/2 tsp. sea salt
1/4 tsp. black pepper
2 lbs boneless leg of lamb, trimmed
and cut into 1″ cubes
2 medium green peppers, cut into 1″ cubes
1 large onion cut into 1″ pieces

Combine marinade ingredients and mix well. Add lamb cubes and marinade 8 hrs. Thread lamb cubes, onion and peppers onto treated wooden skewer. Broil 4 minutes on each side.