​Northfield Olive Oils and Vinegars

Baklouti Green Chile Beef Fajitas
1 lb. of top sirloin beef sliced in 1/4 inch strips 
1 sweet onion sliced 
2 red peppers sliced
2 avocados 
1/2 cup of Tangerine balsamic
1/2 cup of Baklouti Green Chile Fused Olive Oil plus another 4 Tbsp. for sauté
1 tsp. Garlic Sea Salt
8 tortillas (warmed in a 150 degree oven)
Mix 1/2 cup of Tangerine balsamic and 1/2 cup of Baklouti Green Chile Olive Oil and add beef strips to mixture. Marinate for about 20 minutes in the refrigerator. Heat a large skillet and add beef, tangerine and green Chile mixture to the skillet, cook for about 10 minutes (5 minutes flip beef strips). In separate skillet sauté' onions and red peppers with the 4 tbsp. of green Chile olive oil until the onions and peppers are slightly caramelized. Now, build your fajitas!

Spicy Asian Slaw
1/4 Cup Honey Ginger balsamic
1/8 cup of Toasted Sesame Seed oil
1/8 cup of Green Chile Fused olive oil
2 (16 oz) bags of coleslaw mix
1 small red onion, thinly sliced
2 oz sliced Almonds (separate 1 Tbsp for garnishing later)
1/3 cup golden raisins
2-3 green onions, sliced up to rough green parts, for garnish
2-3 tsp Thai ginger sea salt
freshly ground pepper, to taste
In a small bowl whisk together Honey Ginger balsamic, sesame seed oil & lemon oil and set aside.
In a large bowl, toss coleslaw, red onions, Almonds (with the exception of the 1 Tbsp) and golden raisins together until all ingredients are distributed evenly.  Pour dressing over the salad mixture, season with Thai ginger sea salt and freshly ground pepper. Stir until coated and coleslaw will start to wilt down. Top with the remaining Almonds and sliced green onions.