Recipes — Persian Lime Olive Oil RSS

Ingredients: 4 cups rolled oats 1 cup mixed nuts of choice 1 cup shredded unsweetened coconut 1/2 cup pumpkin seeds 1/4 cup wheat germ 1/4 cup flax seeds 1/4 cup Olive Sprig Cara Cara Orange Vanilla Balsamic 1/4 cup Olive Sprig Persian Lime Olive Oil 1/4 cup honey 2 egg whites 2 cups cubed mixed dried tropical fruits Directions: Preheat the oven to 325 F. Line a large rimmed baking tray with parchment paper. In a large mixing bowl, toss together the oats, nuts, shredded coconut, pumpkin seeds, wheat germ, and flax seeds to create the base of the granola.  In a small saucepan, place the Cara Cara Orange Vanilla Balsamic, Persian Lime Olive Oil, and honey. Heat the mixture...

A refreshingly different salsa for the true salsa lover.

Ingredients: 2 cups sweet potatoes or yams, peeled and cut into 1" cubes 3 TBS butter 1 TBS Olive Sprig Persian Lime Olive Oil 1 Serrano chili, thinly sliced 1/2 cup brown sugar 3 TBS Olive Sprig Serrano Honey Specialty Vinegar Pistachios, roughly chopped for garnish Directions: Place the sweet potato or yam cubes into a medium stockpot and cover them with cold water. Bring it to a boil, and then simmer until the cubes are fork tender (about 6-8 minutes). Then drain.  Melt butter with Persian Lime Olive Oil in the stockpot. Once the butter is melted, add the sliced Serrano chili and sauté for a few seconds. Add Serrano Honey Vinegar and brown sugar to the stockpot and cook over...

A new way to enjoy your favorite summer refreshment!

Ingredients: 1 Pineapple, roughly 2 1/2 Cups, diced 1 Cucumber, chopped 1/4 Cup Persian Lime Olive Oil 1/4 Cup Jalapeno White Balsamic 1 jalapeno, seeds removed, minced (optional for additional heat) 1/4 Cup red onion, finely chopped 1/4 Cup fresh cilantro, finely chopped Salt and Pepper to taste Directions: Combine pineapple, cucumber, jalapeno (optional), cilantro, and red onion in a large bowl. Whisk Persian Lime Olive Oil and Jalapeno Balsamic well, then pour over salad and mix well. Season generously with salt and pepper. Refrigerate for 15-20 minutes, or until flavors have time to blend together. Serve and enjoy!

Ingredients: 2 small bags coleslaw mix (about 12 cups) 4 cups rotisserie chicken, finely chopped 1 1/2 cups toasted sliced almonds 1 1/2 cups dried cranberries 3/4 cup red onion, finely diced 1 cup sesame sticks 1 1/2 cups chopped cilantro 1/4 cup black sesame seeds 3/4 cup Persian Lime Olive Oil 3/4 cup Honey Ginger White Balsamic 2 TBSP soy sauce (low sodium if desired) 1-2 garlic cloves 2 TBSP Toasted Sesame Oil Layer cabbage, chicken, almonds, cranberries, red onion, sesame seeds, sesamesticks and fresh cilantro in a bowl. Combine olive oil, vinegar, soy sauce, garlic, and sesame oil in a blender. Pour dressing over salad, toss and serve.