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.
2 nectarines, pitted and halved
2 red plums, pitted and halved
1 1⁄2 cups vegetable broth
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.
5 cups mixed greens
1⁄2 cup cherry tomatoes, halved
1⁄2 cup corn, drained
1⁄2 cup black beans, drained and rinsed
2 tbsp chopped cilantro leaves
1 avocado, halved and diced
1 package tortilla strips
Dressing: 1 bunch cilantro, stems removed
1⁄2 cup plain Greek yogurt
2 cloves garlic
Juice of 1 lime
Sea salt to taste
3 tbsp. Persian Lime Olive Oil
2 tbsp Champagne Wine Vinegar
In a bowl, toss lettuce, tomatoes, corn, black beans, and cilantro. Gently toss in avocado and top with tortilla strips.
In a food processor, chop cilantro. Then add Greek yogurt, garlic, and lime juice. Add sea salt to taste. Process. While the processor is on, add Olive Oil and Vinegar in a slow stream, until emulsified.
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
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
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.
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!
Pine nuts, roasted
Red pepper flakes
Dried mangoes, cut into small pieces
1 Tbs. lime juice
1/4 cup Big Horn Pomegranate Balsamic Vinegar
1/4 cup Big Horn Persian Lime Olive Oil
Your choice of greens. (Spinach, Arugula, Mixed Greens)
In a bowl, mix together pine nuts, scallions, dried mangoes, cilantro, lime juice and red pepper flakes.
In a blender, add chopped avocado, Pomegranate balsamic vinegar and Persian lime olive oil. Plate your greens. Add topping mixture.
Drizzle with dressing and serve.
1 lb. uncooked deveined shrimp
4 tbs. Big Horn Persian Lime olive oil
4 tbs. Big Horn Coconut balsamic vinegar
Lime Fresca sea salt to taste
Soak skewers in water for about 15 minutes.
Combine shrimp with Big Horn Persian Lime olive oil; let sit for about 10 minutes. Skewer shrimp and grill about 3-5 minutes on each side. Brush with Coconut balsamic vinegar often. Sprinkle with lime fresca sea salt and serve.