Redstone Persian Lime Olive Oil

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Mexican Lime Honey Chopped Salad

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Tortillas aren’t the only way to enjoy beans, corn and tomatoes. Let romaine lettuce do the job. Feta cheese supplies a dose of calcium and major flavor. And the Redstone honey-lime dressing adds just the right touch of tangy sweetness. Buen provecho!

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Mexican Lime Chopped Salad Yum
Cuisine Mexican
Prep Time 15 minutes
Servings
people
Ingredients
Lime Honey Dressing
Cuisine Mexican
Prep Time 15 minutes
Servings
people
Ingredients
Lime Honey Dressing
Instructions
  1. Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste. Try adding grilled chicken or shrimp for a full meal.
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Thai Curry Soup

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This soup will take you straight to Thailand with the warm curry flavor and a hint of coconut milk. Short after you begin to cook, you will feel as if you were already on vacation!

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Thai Curry Soup Yum
Recipe Notes

In a pot, put chicken stock, lemongrass, garlic clove, ginger, Redstone Cilantro and Onion, chicken breast and a pinch of salt. Bring mixture to boil, turn off the heat, cover and let sit for 20 mins or until cooked through. Remove the chicken, shred, and reserve the poaching liquid. In a separate saucepan, heat Redstone Chipotle Olive Oil over medium heat. Add shallots and saute until soft. Add curry paste, saute. Use a fine mesh sieve to strain chicken poaching liquid into shallot/ curry paste mixture. Add Redstone Persian Lime Olive Oil. Simmer Gently. De-steam and de-string green beans and snow peas, cut into half-inch peices. Bring a small pot of salted water to boil, add vegetables, drain as soon as they come to a boil. Add coconut milk, shredded chicken, veggies, lime juice, tamari and coconut sugar. Season with salt and pepper to taste, garnish.

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