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Grilled Shrimp Skewers

Sesame-Crusted Halibut with Relish
Ingredients:
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2 tbls Big Sur Gourmet Mango White Balsamic Vinegar
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1/2 c pineapple, finely chopped
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1/2 c peeled mango, finely chopped
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1/4 c red bell pepper, finely chopped
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2 tbls fresh cilantro, chopped
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1 tbls fresh orange juice
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1/2 tsp grated orange rind
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1/2 tsp crushed red pepper
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cooking spray
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1/2 tsp salt
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1/2 tsp freshly ground pepper
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4 4-oz. halibut steaks (about 1 inch thick)
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4 tsp black sesame seeds
Directions:
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Prepare relish: Combine first 7 ingredients in a bowl; set aside.
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Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle salt and pepper evenly over steaks.
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Coat both sides of each steak with 1/2 tsp sesame seeds, pressing gently to adhere.
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Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness.
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Serve with relish.
Ingredients:
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1 lb shrimp, peeled and deveined
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1/4 c Big Sur Gourmet Meyer Lemon Extra Virgin Olive Oil
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1/4 c Big Sur Gourmet Blood Orange Extra Virgin Olive Oil
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2 tbls red onion, minced
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2 tbls cilantro, chopped
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1 tsp orange or lemon zest
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bamboo skewers, soaked in water at least 1-2 hours
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red peppers
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green peppers
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pineapple
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cherry tomatoes
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red onion, cut in bite sizes pieces
Directions:
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Whisk together the EVOO's, minced red onion, cilantro, and citrus zest. Reserve 2 tbls of marinade.
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Cut the peppers, pineapple, cherry tomatoes, and onion into bite size pieces, and thread onto skewers with the shrimp. Pour marinade over skewers and refrigerate for 1-4 hours. Discard marinade.
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Grill or broil until shrimp is opaque and no longer pink in the center (about 7-9 minutes depending on the size of the shrimp).
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Serve with the remaining 2 tablespoons of marinade and a spring mix salad.
Ingredients:
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2-3 c mixed greens
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1/2 red onion, thinly sliced
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1 can mandarin orange segments, drained
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1/2 bunch grilled asparagus spears, chopped
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1/2 c walnuts, toasted and chopped
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feta cheese crumbled
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1/2 c dried cranberries
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1/2 c Big Sur Gourmet Mango White Balsamic Vinegar
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1/2 c Big Sur Gourmet Blood Orange Extra Virgin Olive Oil
Directions:
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Combine salad ingredients in a large bowl.
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Whisk the vinegar and oil in a separate bowl. Drizzle on salad and toss.
Ingredients:
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2 c all-purpose flour
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2 tsp baking powder
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1/2 tsp salt
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2 large eggs
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2/3 c Big Sur Gourmet Meyer Lemon or Big Sur Gourmet Blood Orange EVOO
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2 tsp vanilla extract
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1 tsp grated lemon rind
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3/4 c granulated sugar
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extra sugar for dipping
Directions:
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Preheat oven to 325°.
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In a medium bowl, mix flour, baking powder, and salt; set aside.
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Combine eggs, EVOO, vanilla, and lemon rind in a large mixing bowl and beat well. Add sugar and beat until well blended. Stir in flour until just mixed.
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Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets. Flatten cookies with the greased bottom of a glass dipped in sugar.
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Bake for 8-10 minutes or until lightly browned. Transfer immediately to wire racks to cool. Store in airtight containers.
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Yield: about 3 dozen cookies

Mango and Blood Orange Spring Salad

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Blood Orange Extra Virgin Olive Oil