CategoriesSalads
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Caesar Lime Dressing

Ceasar Lime Salad Dressing Recipe

Here is a fresh take on the classic caesar dressing usually made with anchovies, our fantastic Ceasar Lime Salad Dressing recipe. Capers are the perfect anchovy substitute for the saltiness that anchovies provide. The Persian lime olive oil is the essential ingredient for that nice lime flavor. The fresh limes are necessary for that sour touch, but you will find that the Persian lime olive oil gives it a superior lime taste. Combine the Ceasar lime dressing with chopped romaine lettuce and kale (for a healthier salad), toasted garlic olive oil croutons, and top with fresh grated Parmesan, and we have ourselves a new kind of caesar salad!

Ceasar Lime Salad Dressing Recipe

Ceasar Lime Salad Dressing Recipe

Ceasar Lime Salad Dressing Recipe

What you’ll need:

1/4 cup mayonnaise

3 tablespoons Persian Lime Olive Oil

2 teaspoons Dijon mustard

3 cloves garlic, minced

2 teaspoons capers

1 teaspoon caper juice

2 tablespoons lime juice

1/2 teaspoon sea salt

Fresh ground pepper to taste

1/4 cup grated parmesan cheese

Parmesan for shaving

Garlic Olive Oil for the homemade croutons

Here’s how:

Whisk together mayonnaise, olive oil, and mustard in a small bowl. Then grind the capers in a small food processor or chop and smash with the back of a spoon. Add ground capers, garlic, caper juice, lime juice, salt, and pepper. Whisk well. Finally, stir in grated parmesan cheese.

Combine the dressing with chopped romaine lettuce until it’s mixed evenly. Feel free to add chopped kale as a healthier option. Toast baguette slices on both sides in a pan with Garlic Olive Oil and crumble on top of salad. Then add shaved parmesan. Feel free to add your favorite protein.  Either with, it’s now ready to eat!

CategoriesMain Dish Vegetables
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Spicy Salmon Kebabs

These spicy salmon kebabs are inspired by the flavors of the Carribean with the combination of our Cayenne Chile agrumato extra virgin olive oil, fresh ginger, garlic, thyme, and honey. Whole cayenne chile peppers and olives are crushed together to make this exquisite spicy olive oil. Any one of our other spicy extra virgin olive oils will work just as well; chipotle, harissa, or baklouti chili. Not a fan of fish? Use chicken, beef, or tofu. Pair together with pineapple coconut couscous and you’ll have a Carribean inspired meal!

What you’ll need:

Marinade:

4 tablespoons Cayenne Chile Extra Virgin Olive Oil

1 lemon, juiced

1 tablespoon honey

1 garlic clove, minced

1 teaspoon thyme

1 teaspoon ginger, roughly chopped

1 teaspoon sea salt

Salmon Kebabs:

1 pound wild caught salmon, boneless, cut into cubes

1 red pepper, cut into chunks

1 yellow pepper, cut into chunks

1 orange pepper, cut into chunks

2 small zucchinis, sliced into rounds

1 medium red onion, cut into chunks

wooden skewers

Here’s how:

For the marinade, whisk all the ingredients in a small bowl. In a shallow dish, add salmon and vegetables. Pour the marinade over the salmon and vegetables and mix until well combined. Allow it to marinade for 15 to 30 minutes. Add salmon and vegetables to skewer, alternating until the skewer is full. On a hot preheated grill or cast iron grill pan place the skewers down. Reduce heat to medium/medium high. Allow it to cook and occasionally turn until it’s nicely cooked through. Enjoy it with our Pineapple Coconut Cousous recipe.

CategoriesSides
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Pineapple Coconut Couscous

We tried something completely new with couscous by giving it a taste of the tropics. Coconut white balsamic is added to the water so that the coconut flavor is absorbed into the couscous, and mixed in sweet tangy pineapple bits. This side dish pairs well with spicy grilled kebabs or any other dish with heat.

What you’ll need:

1 cup couscous

3/4 cup water

1/4 cup Coconut balsamic vinegar

1/2 cup fresh pineapple, diced

1/2 teaspoon sea salt

Here’s how:

Pour water and coconut balsamic vinegar into small saucepan and bring it to a boil. Remove saucepan from heat. Add the couscous and stir so that couscous is moistened. Cover the pan and let it sit for about 10 minutes so that the water can absorb the couscous. Gently fluff the couscous with a fork. Squeeze out the juice of the pineapple bits and mix it into the coucous. Garnish with cilantro.