Salad Ingredients: 4 cups cooked Quinoa 2 cups finely chopped Kale 1 cup grape tomatoes cut in half 1 large avocado diced 4 green onions diced 1⁄4 cup chopped cilantro
Dressing: 1/3 cup Extra Virgin Olive Oil
1 tbsp Baklouti Green Chili Pepper Olive Oil
1 tbsp Honey Vinegar
1⁄4 cup fresh lemon juice
2 cloves garlic minced
1 tbsp Braggs Liquid Aminos
1⁄2 tsp ground black pepper
Combine salad ingredients in a large bowl; set aside. Prepare dressing; Pour over salad and toss until well incorporated.
Ingredients: 1 cup cooked chicken breast, roughly chopped
1/3-cup tbsp plain Greek yogurt
2 tbsp Serrano Honey Vinegar
1 tbsp Dijon mustard
1⁄4 cup crushed walnuts
1⁄4 cup dried Montmorency (tart) cherries
2 celery stalks, washed and chopped
1 medium apple, diced
Ground pepper, to taste
Tip: For the best texture and flavor, add cherries to the salad just prior to serving.
Directions: In a small bowl, mix together Greek yogurt, Serrano Honey vinegar, Dijon mustard, and ground pepper. Adjust ratios per preference. In another bowl, combine additional ingredients (minus the dried cherries). Add dressing and mix until well incorporated. Serve over a bed of fresh greens and top with dried cherries.
12 oz pkg coleslaw mix
2 cups chopped granny smith apples
1 cup seedless red grapes, cut in half
1/2 cup celery, thinly sliced
1/4 cup Big Horn Cilantro Roasted Onion olive oil
1/4 cup Big Horn Serrano Honey vinegar
1 tsp. Dijon mustard
1/3 cup cashews
2 tsp poppy seeds
Sea salt and pepper to taste
In a jar, mix Big Horn olive oil and vinegar with dijon mustard. Set aside. In a large bowl, combine coleslaw mix, apples, grapes and celery.
Toss in dressing. Top with cashews and sprinkle on poppy seeds. Season with sea salt and pepper. Enjoy!
BBQ Sauce Ingredients:
1/3 cup ketchup
1/4 cup Chipotle olive oil
1/4 cup Serrano Honey vinegar
1 teaspoon Terrapin Ridge Smokey Onion mustard
To prepare sauce, combine first 4 ingredients in a small saucepan; bring to a boil over medium heat. Reduce heat; simmer 15 to 20 minutes or until thickened.
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon hickory salt
1/4 teaspoon black pepper
3 lbs. Boneless skinless chicken thighs
Combine garlic powder, chili powder, paprika, cumin, hickory sea salt, and white pepper in a small bowl. Rub the spice mixture evenly on chicken. Let stand at room temperature 30 minutes.
Preheat grill to medium-high heat, lighting only one side of the grill to enable both direct and indirect grilling. Coat grill rack with cooking spray; place chicken on lit side of grill (direct heat). Cover and grill 8 minutes on each side. Move chicken to the unlit side of the grill (indirect heat). Baste chicken with sauce mixture. Cover and grill an additional 5 minutes on each side or until done. Serve with remaining sauce.
4- 8 oz. rib eye steaks
1/2 cup Big Horn Serrano Honey vinegar
1/2 cup Big Horn Chipotle olive oil
1 tbs. hickory smoked sea salt
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
2 cups shredded rotisserie chicken meat
¼ cup chopped fresh parsley
¼ cup pine nuts, roasted
½ medium red onion, sliced thinly
3 tbs. sliced roasted red peppers
2 tbs. capers, with brine
Salt and pepper to taste
2 tbs. Serrano Honey vinegar
2 tbs. Sicilian Lemon balsamic vinegar
1 tsp. Dijon mustard