Flavored Balsamic Vinegar Recipes
Caramel Balsamic Glazed Chicken Over Couscous
Ingredients
1/3 cup Caramel Sauce
1 tablespoon Caramel balsamic vinegar
1 tablespoon heavy cream
1 tablespoon chopped fresh thyme
4 skin-on chicken breasts (about 2 pounds), bones discarded
Salt and pepper
1 5.7 ounce box couscous
1 tablespoon Caramel balsamic vinegar
1 tablespoon heavy cream
1 tablespoon chopped fresh thyme
4 skin-on chicken breasts (about 2 pounds), bones discarded
Salt and pepper
1 5.7 ounce box couscous
Directions
1. Position a rack in the upper third of the oven and preheat to 425 degrees . In a small bowl, stir together the caramel sauce, vinegar, cream and thyme. On a parchment-paper-lined baking sheet, season the chicken with salt and pepper. Brush both sides with the caramel mixture and arrange skin side up. Bake, brushing halfway through with the pan drippings, until golden-brown, about 20 minutes. Let rest for 5 minutes; reserve any juices.
2. Meanwhile, prepare the couscous according to package directions and keep warm. Divide among 4 plates; top each with a chicken breast and drizzle with the reserved juices.
1. Position a rack in the upper third of the oven and preheat to 425 degrees . In a small bowl, stir together the caramel sauce, vinegar, cream and thyme. On a parchment-paper-lined baking sheet, season the chicken with salt and pepper. Brush both sides with the caramel mixture and arrange skin side up. Bake, brushing halfway through with the pan drippings, until golden-brown, about 20 minutes. Let rest for 5 minutes; reserve any juices.
2. Meanwhile, prepare the couscous according to package directions and keep warm. Divide among 4 plates; top each with a chicken breast and drizzle with the reserved juices.
Cherry and Basil Salsa
Ingredients
Ingredients
2 cups sweet cherries, pitted and roughly chopped
1 jalapeño, stemmed, seeded and finely chopped
1 shallot, finely chopped
1/4 cup basil leaves, chopped
2 teaspoons Cherry Balsamic Vinegar
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
Directions
Toss all ingredients together in a large bowl. Cover and chill for at least 1 hour before serving.
Toss all ingredients together in a large bowl. Cover and chill for at least 1 hour before serving.
Chile Balsamic Marinated Sirloin with Fettuccine and Sun-Dried Tomatoes
Ingredients
Ingredients
1⁄4 cup Zi Olive Chile Balsamic Vinegar
2 tablespoons Zi Olive Arbosana EVOO
1 tablespoon sriracha chile sauce (or other hot sauce)
1⁄2 teaspoon kosher salt
1 tablespoon black peppercorns (or a blend), roughly crushed
1 tablespoon sugar
1 1⁄4 pounds sirloin steak, trimmed of fat and cut into thin strips
3 cloves garlic, minced
12-ounce jar roasted red peppers, cut into thin strips
Half of a 7-ounce jar julienne-cut sun-dried tomatoes
16 ounces fettuccine pasta
2 tablespoons Zi Olive Sun Dried Tomato, Parmesan and Garlic EVOO
1 cup grated Parmesan cheese, plus extra for shaving.
Directions
In a medium bowl, whisk together the vinegar, olive oil, sriracha, salt, peppercorns, and sugar. Add the steak, mixing to coat well. Set aside to marinate for 15 minutes. In a second medium bowl, combine the garlic, red peppers, and sun-dried tomatoes. Mix well, then set aside. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. When the pasta is nearly finished, in a large sauté pan over medium-high, heat the canola oil. When the oil is hot, remove the steak from the marinade (discard the marinade) and, working in batches if necessary, cook the strips for 1 to 11⁄2 minutes per side. Transfer the steak to a plate and cover it with foil. Return the pan to the heat and add the red pepper and sun‐dried tomato mixture. Toss until heated through. When the pasta is cooked, drain and add it to the pepper mixture. Toss well, then add the grated cheese and toss until melted. Serve topped with steak strips and additional shavings of Parmesan.
In a medium bowl, whisk together the vinegar, olive oil, sriracha, salt, peppercorns, and sugar. Add the steak, mixing to coat well. Set aside to marinate for 15 minutes. In a second medium bowl, combine the garlic, red peppers, and sun-dried tomatoes. Mix well, then set aside. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. When the pasta is nearly finished, in a large sauté pan over medium-high, heat the canola oil. When the oil is hot, remove the steak from the marinade (discard the marinade) and, working in batches if necessary, cook the strips for 1 to 11⁄2 minutes per side. Transfer the steak to a plate and cover it with foil. Return the pan to the heat and add the red pepper and sun‐dried tomato mixture. Toss until heated through. When the pasta is cooked, drain and add it to the pepper mixture. Toss well, then add the grated cheese and toss until melted. Serve topped with steak strips and additional shavings of Parmesan.
Chocolate Raspberry Frosting
Ingredients
Ingredients
½ cup fresh or frozen raspberries plus extra to garnish cupcakes
1 Tablespoon sugar
1 Tablespoon Zi Olive Chocolate Balsamic Vinegar
½ cup butter
2 Tablespoons cocoa powder
3-4 cups confectioner’s sugar
Directions
Mix frosting ingredients and let sit for 15 minutes. Crush raspberries. Cream butter and add 1 cup cocoa and sugar. Then add crushed raspberry mix. Add remaining cocoa and sugar. Put on cool cupcakes and enjoy truffle inspired cupcakes!
Chocolate Raspberry Cupcakes
Ingredients
Mix frosting ingredients and let sit for 15 minutes. Crush raspberries. Cream butter and add 1 cup cocoa and sugar. Then add crushed raspberry mix. Add remaining cocoa and sugar. Put on cool cupcakes and enjoy truffle inspired cupcakes!
Chocolate Raspberry Cupcakes
Ingredients
1 cup soy milk
1 ½ Tablespoons Zi Olive Chocolate Raspberry Balsamic
1/3 cup olive oil
1 tsp vanilla extract
¾ cup sugar
1 cup all purpose flour
2 Tablespoons almond meal/ground almond
1/3 cup cocoa powder
¾ teaspoons baking soda
½ teaspoons baking powder
¼ salt
1 ½ Tablespoons Zi Olive Chocolate Raspberry Balsamic
1/3 cup olive oil
1 tsp vanilla extract
¾ cup sugar
1 cup all purpose flour
2 Tablespoons almond meal/ground almond
1/3 cup cocoa powder
¾ teaspoons baking soda
½ teaspoons baking powder
¼ salt
Directions
Heat oven to 350 F. Line muffin pans with liners. Mix soy milk and chocolate raspberry balsamic vinegar; set aside 5 minutes. Whisk in sugar, oil and vanilla. In separate bowl sift flour, almond meal, cocoa powder, baking soda, baking powder and salt. Make a well in the center of dry ingredients and stir in wet ingredient mix. Fill each cupcake liner with 3 Tablespoons batter. Bake 18 – 20 minutes or until toothpick comes out dry. Cool on rack.
Cinnamon Pear Glazed Ham
Ingredients
Heat oven to 350 F. Line muffin pans with liners. Mix soy milk and chocolate raspberry balsamic vinegar; set aside 5 minutes. Whisk in sugar, oil and vanilla. In separate bowl sift flour, almond meal, cocoa powder, baking soda, baking powder and salt. Make a well in the center of dry ingredients and stir in wet ingredient mix. Fill each cupcake liner with 3 Tablespoons batter. Bake 18 – 20 minutes or until toothpick comes out dry. Cool on rack.
Cinnamon Pear Glazed Ham
Ingredients
1 fully cooked smoked ham, about 4 pounds
1/2 cup orange juice
1/2 cup Cinnamon Pear Balsamic or White Honey Ginger Balsamic
1 tablespoon prepared mustard
1/2 cup raisins
1/2 cup orange juice
1/2 cup Cinnamon Pear Balsamic or White Honey Ginger Balsamic
1 tablespoon prepared mustard
1/2 cup raisins
Directions
Place ham on a rack in roasting pan, fat side up; score fat. Bake at 325° for 1 hour and 15 minutes. In a bowl combine Zi Olive’s Blood Orange extra EVOO and either Cinnamon Pear Balsamic Vinegar or White Honey Ginger Balsamic Vinegar and mustard. Spoon half of the orange mixture over the ham; continue baking for 30 minutes. Add raisins to the remaining orange mixture and serve with ham.
Asparagus Salad with Walberry Balsamic Vinegar
Ingredients
Place ham on a rack in roasting pan, fat side up; score fat. Bake at 325° for 1 hour and 15 minutes. In a bowl combine Zi Olive’s Blood Orange extra EVOO and either Cinnamon Pear Balsamic Vinegar or White Honey Ginger Balsamic Vinegar and mustard. Spoon half of the orange mixture over the ham; continue baking for 30 minutes. Add raisins to the remaining orange mixture and serve with ham.
Asparagus Salad with Walberry Balsamic Vinegar
Ingredients
1/3 cup Walberry balsamic vinegar
3 tablespoons Frantoio olive oil
1 tablespoon Dijon mustard
1 tablespoon chopped fresh marjoram or 1 teaspoon dried
1 teaspoon minced garlic
2 pounds asparagus, tough ends trimmed, cut on diagonal into 2-inch pieces
1 small red bell pepper, diced
1/3 cup chopped walnuts, toasted
Directions
Pour vinegar into large bowl. Whisk in oil, mustard, marjoram and garlic, season dressing to taste with salt and pepper.Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Add asparagus and bell pepper to dressing; toss to blend well. Sprinkle with pecans and serve.
Grilled Grapefruit Balsamic Glazed Salmon
Ingredients
Pour vinegar into large bowl. Whisk in oil, mustard, marjoram and garlic, season dressing to taste with salt and pepper.Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Add asparagus and bell pepper to dressing; toss to blend well. Sprinkle with pecans and serve.
Grilled Grapefruit Balsamic Glazed Salmon
Ingredients
1 cup freshly squeezed grapefruit juice
2 tablespoons Grapefruit Balsamic Vinegar
2 tablespoons brown sugar
4 (6 ounce) salmon fillets
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons Grapefruit Balsamic Vinegar
2 tablespoons brown sugar
4 (6 ounce) salmon fillets
1/2 teaspoon salt
1/2 teaspoon pepper
Directions
Combine grapefruit balsamic vinegar and brown sugar in medium saucepan.Boil until reduced by half, approximately 15 minutes. Hold warm.
To Make One Portion:
Season each side of salmon fillet with 1/16 teaspoon salt and 1/16 teaspoon pepper. Grill salmon, presentation side down, until just done in center, about 5 minutes per side, depending on thickness of fillet. Brush salmon with 1 tablespoon grapefruit glaze during grilling and just before removing from grill. Drizzle 1 tablespoon glaze on top of salmon. Serve with a potato and vegetables. Serve immediately.
Green Apple Cole Slaw
Ingredients
Combine grapefruit balsamic vinegar and brown sugar in medium saucepan.Boil until reduced by half, approximately 15 minutes. Hold warm.
To Make One Portion:
Season each side of salmon fillet with 1/16 teaspoon salt and 1/16 teaspoon pepper. Grill salmon, presentation side down, until just done in center, about 5 minutes per side, depending on thickness of fillet. Brush salmon with 1 tablespoon grapefruit glaze during grilling and just before removing from grill. Drizzle 1 tablespoon glaze on top of salmon. Serve with a potato and vegetables. Serve immediately.
Green Apple Cole Slaw
Ingredients
6 cups shredded cabbage
1 cup shredded carrot
1 cup mayonnaise
1/4 cup Zi Olive’s Green Apple Balsamic Vinegar
1 teaspoon celery seed
1/4 cup sugar
Salt and pepper
1 cup shredded carrot
1 cup mayonnaise
1/4 cup Zi Olive’s Green Apple Balsamic Vinegar
1 teaspoon celery seed
1/4 cup sugar
Salt and pepper
Directions
In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill. Serve in a family style bowl.
Balsamic Glazed Chicken and Bell Pepper Sandwiches
Ingredients
In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill. Serve in a family style bowl.
Balsamic Glazed Chicken and Bell Pepper Sandwiches
Ingredients
4 T. Zi Olive Arbequina EVOO
½ t. salt
1 ¼ lb. chicken breast tenders
½ cup Zi Olive Pomegranate Balsamic
2 cups red bell pepper strips
2 cups vertically sliced onion
2 8 oz. loaves Focaccia bread, cut in half horizontally
4 oz. provolone cheese, thinly sliced
1/8 t. black pepper
½ t. salt
1 ¼ lb. chicken breast tenders
½ cup Zi Olive Pomegranate Balsamic
2 cups red bell pepper strips
2 cups vertically sliced onion
2 8 oz. loaves Focaccia bread, cut in half horizontally
4 oz. provolone cheese, thinly sliced
1/8 t. black pepper
Directions
Heat 2 T. oil in a skillet over high heat. Sprinkle salt over chicken. Add chicken to pan, cook 1 minute each side. Add ¼ cup vinegar and cook until chicken is done and vinegar is syrupy. Remove chicken mixture from the pan, cover and keep warm. Return pan to heat add remaining 2 t. oil. Add pepper and onion, sauté 7 minutes.
Almond Dusted Strawberry Balsamic Chicken Breasts
Ingredients
Heat 2 T. oil in a skillet over high heat. Sprinkle salt over chicken. Add chicken to pan, cook 1 minute each side. Add ¼ cup vinegar and cook until chicken is done and vinegar is syrupy. Remove chicken mixture from the pan, cover and keep warm. Return pan to heat add remaining 2 t. oil. Add pepper and onion, sauté 7 minutes.
Almond Dusted Strawberry Balsamic Chicken Breasts
Ingredients
4 boneless, skinless chicken breast halves
Salt & pepper
1/3 cup finely chopped unblanched almonds
¼ cup minced shallots or green onions
1/3 cup chicken broth
1/3 cup strawberry preserves
3 T. Zi Olive Strawberry Balsamic
1 T. minced fresh rosemary
10 oz. Fresh spinach, cooked just until tender and kept warm
1 T. Any Zi Olive EVOO
Salt & pepper
1/3 cup finely chopped unblanched almonds
¼ cup minced shallots or green onions
1/3 cup chicken broth
1/3 cup strawberry preserves
3 T. Zi Olive Strawberry Balsamic
1 T. minced fresh rosemary
10 oz. Fresh spinach, cooked just until tender and kept warm
1 T. Any Zi Olive EVOO
Directions
Coat a large non-stick skillet with cooking spray; add oil and heat over medium-high heat. Sprinkle chicken with salt and pepper, dredge in almonds. Place chicken in skillet; sauté four minutes on each side, turning once. Remove from pan and keep warm. Reduce heat to low, add green onions and sauté one minute. Add broth, preserves, balsamic and rosemary. Simmer until thickened, about 2-3 minutes. Place spinach on heated serving platter; top with chicken breasts and pour sauce over top. If desired, sprinkle finely chopped parsley over chicken.
Tangerine Chicken Stir Fry
Ingredients
Coat a large non-stick skillet with cooking spray; add oil and heat over medium-high heat. Sprinkle chicken with salt and pepper, dredge in almonds. Place chicken in skillet; sauté four minutes on each side, turning once. Remove from pan and keep warm. Reduce heat to low, add green onions and sauté one minute. Add broth, preserves, balsamic and rosemary. Simmer until thickened, about 2-3 minutes. Place spinach on heated serving platter; top with chicken breasts and pour sauce over top. If desired, sprinkle finely chopped parsley over chicken.
Tangerine Chicken Stir Fry
Ingredients
2 T. any Zi Olive EVOO
2 chicken breasts, cut into bite sized pieces
1 red bell pepper, thinly sliced
2 cups snow peas
4 T. soy sauce
2 T. tomato juice
2 T. water
2 T. Zi Olive Tangerine balsamic
1 1/2 t. cornstarch
2 large tangerines
3 cups bean sprouts
Directions
Heat oil in a wok. Saute chicken until almost cooked through. Add pepper and snow peas, stir fry until chicken is cooked through and veggies are tender. Mix together soy sauce, juice, water, balsamic and cornstarch; then add to the pan and stir until thickened. Peel and cut tangerines into segments, add to pan with bean sprouts. Simmer until warmed through. Serve over rice or noodles.
Mango-Papaya Salsa
Ingredients
Heat oil in a wok. Saute chicken until almost cooked through. Add pepper and snow peas, stir fry until chicken is cooked through and veggies are tender. Mix together soy sauce, juice, water, balsamic and cornstarch; then add to the pan and stir until thickened. Peel and cut tangerines into segments, add to pan with bean sprouts. Simmer until warmed through. Serve over rice or noodles.
Mango-Papaya Salsa
Ingredients
1 mango peeled, seeded, diced
1 papaya peeled, seeded, diced
1 large red bell pepper seeded and diced
1 avocado peeled, pitted, and diced
½ sweet onion peeled and diced
1 tablespoon chopped fresh cilantro
1 tablespoon Zi Olive Zesty Onion EVOO
1 tablespoon Zi Olive Traditional Balsamic
1 tablespoon Zi Olive Mango Balsamic
Salt and pepper, to taste
1 papaya peeled, seeded, diced
1 large red bell pepper seeded and diced
1 avocado peeled, pitted, and diced
½ sweet onion peeled and diced
1 tablespoon chopped fresh cilantro
1 tablespoon Zi Olive Zesty Onion EVOO
1 tablespoon Zi Olive Traditional Balsamic
1 tablespoon Zi Olive Mango Balsamic
Salt and pepper, to taste
Directions
In a medium-sized bowl, mix together the fresh ingredients. Season with salt and pepper (to taste), then cover bowl and chill in refrigerator for at least 30 minutes before serving. Enjoy!
Slow Cooker Beef with Onions
Ingredients
In a medium-sized bowl, mix together the fresh ingredients. Season with salt and pepper (to taste), then cover bowl and chill in refrigerator for at least 30 minutes before serving. Enjoy!
Slow Cooker Beef with Onions
Ingredients
1 T EVOO
1 large yellow onion, quartered and sliced
1 1/2 pounds boneless beef rump roast
4 cloves garlic, thinly sliced
1/4 c Cherry Balsamic Vinegar, or more to taste
3 T tomato paste
1/2 c water
salt and pepper, to taste
1 large yellow onion, quartered and sliced
1 1/2 pounds boneless beef rump roast
4 cloves garlic, thinly sliced
1/4 c Cherry Balsamic Vinegar, or more to taste
3 T tomato paste
1/2 c water
salt and pepper, to taste
Directions
Drizzle EVOO into the bottom of a slow cooker, and arrange half the onion slices over the EVOO. Lay the beef roast on top of the onion, and sprinkle the rest of the onion slices and the garlic around the roast.
Sprinkle the Balsamic Vinegar, tomato paste, and the water around the roast. Cover the slow cooker, set to High and cook until the meat is tender, about 6 hours.
Shred the meat into bite-size pieces with two forks, and season with salt and pepper. Serve with the juices from the slow cooker.
Grilled Salmon Fillets with Balsamic Glaze
Ingredients
Drizzle EVOO into the bottom of a slow cooker, and arrange half the onion slices over the EVOO. Lay the beef roast on top of the onion, and sprinkle the rest of the onion slices and the garlic around the roast.
Sprinkle the Balsamic Vinegar, tomato paste, and the water around the roast. Cover the slow cooker, set to High and cook until the meat is tender, about 6 hours.
Shred the meat into bite-size pieces with two forks, and season with salt and pepper. Serve with the juices from the slow cooker.
Grilled Salmon Fillets with Balsamic Glaze
Ingredients
1/2 c Blueberry Balsamic Vinegar
1/2 c dry white wine
2 T fresh lemon juice
2 T packed dark brown sugar
5 each 5 to 6 ounce salmon fillets with skin
Meyer Lemon EVOO
1/2 c dry white wine
2 T fresh lemon juice
2 T packed dark brown sugar
5 each 5 to 6 ounce salmon fillets with skin
Meyer Lemon EVOO
Directions
Combine first 4 ingredients in medium saucepan. Simmer until reduced to 1/3 cup, about 17 minutes. Season glaze to taste with salt and pepper.
Prepare barbecue. Brush salmon lightly with oil; sprinkle with salt and pepper. Grill salmon, flesh side down first, until just opaque in center, about 5 minutes per side. Transfer salmon to platter. Drizzle glaze over salmon.
Healthy No Bake Cookies
Ingredients
Combine first 4 ingredients in medium saucepan. Simmer until reduced to 1/3 cup, about 17 minutes. Season glaze to taste with salt and pepper.
Prepare barbecue. Brush salmon lightly with oil; sprinkle with salt and pepper. Grill salmon, flesh side down first, until just opaque in center, about 5 minutes per side. Transfer salmon to platter. Drizzle glaze over salmon.
Healthy No Bake Cookies
Ingredients
2 c Quick Oats/Quinoa
1 T Peanut Butter
1 apple, diced (peels on or off to your preference)
1/4 c raw almonds, ground
1 tsp. honey or agave nectar
1/2 c Chocolate Balsamic Vinegar, or to taste
Zest from 1 lime
1 T Peanut Butter
1 apple, diced (peels on or off to your preference)
1/4 c raw almonds, ground
1 tsp. honey or agave nectar
1/2 c Chocolate Balsamic Vinegar, or to taste
Zest from 1 lime
Directions
In a bowl, mix all dry ingredients together.
Gradually stir in Balsamic Vinegar, until about the consistency of a moist dough. If it’s too soupy, add more oats and almonds.
Roll into balls and garnish with lime zest.
Store in an airtight container in the fridge.
A great healthy no-bake alternative!
Peach Caprese Salad
Ingredients
In a bowl, mix all dry ingredients together.
Gradually stir in Balsamic Vinegar, until about the consistency of a moist dough. If it’s too soupy, add more oats and almonds.
Roll into balls and garnish with lime zest.
Store in an airtight container in the fridge.
A great healthy no-bake alternative!
Peach Caprese Salad
Ingredients
2 Peaches
Fresh Mozzarella Cheese
White Peach Balsamic Vinegar
2 tablespoons Blood Orange EVOO
Cracked Sea Salt and Pepper
Mint or Basil for garnish.
Fresh Mozzarella Cheese
White Peach Balsamic Vinegar
2 tablespoons Blood Orange EVOO
Cracked Sea Salt and Pepper
Mint or Basil for garnish.
Directions
Cut each peach and slice, slice cheese and begin to alternate layers of peaches and mozzarella, salt and pepper.
Drizzle your EVOO and Balsamic Vinegar over and serve immediately.
Pumpkin Spice Lamb Burgers
Ingredients
Cut each peach and slice, slice cheese and begin to alternate layers of peaches and mozzarella, salt and pepper.
Drizzle your EVOO and Balsamic Vinegar over and serve immediately.
Pumpkin Spice Lamb Burgers
Ingredients
1 1/2 pound ground lamb sausage, squeezed from casings
1 cup chopped onions
1 1/2 teaspoon salt
1 1/2 teaspoon pumpkin pie spice
1 teaspoon cayenne
1 cup chopped onions
1 1/2 teaspoon salt
1 1/2 teaspoon pumpkin pie spice
1 teaspoon cayenne
***Burger Topping***
1 tablespoon balsamic vinegar
1 cup diced plum tomatoes
1/2 cup chives
1 cup Tzatziki
4 pita breads
1 cup diced plum tomatoes
1/2 cup chives
1 cup Tzatziki
4 pita breads
Directions
Combine ingredients, and mix well. Using moistened hands, form lamb burgers. Cover and place in fridge to marinade overnight.
Preheat grill to 325 degrees F. Grill burgers until desired doneness, about 6 minutes per side.
For Burger Topping: Mix tomatoes with chopped chives and balsamic vinegar.
Serve lamb burgers in pita, with Tzatziki and diced tomato.
Bergamot Lemon Balsamic Glazed Salmon
Ingredients
Combine ingredients, and mix well. Using moistened hands, form lamb burgers. Cover and place in fridge to marinade overnight.
Preheat grill to 325 degrees F. Grill burgers until desired doneness, about 6 minutes per side.
For Burger Topping: Mix tomatoes with chopped chives and balsamic vinegar.
Serve lamb burgers in pita, with Tzatziki and diced tomato.
Bergamot Lemon Balsamic Glazed Salmon
Ingredients
4 salmon fillets
½ tspn ground black pepper
½ tspn salt
1-2 tspn olive oil
1 tspn minced garlic
1 tbspn dried rosemary
2 tbspn Bergamot Lemon Balsamic
½ tspn ground black pepper
½ tspn salt
1-2 tspn olive oil
1 tspn minced garlic
1 tbspn dried rosemary
2 tbspn Bergamot Lemon Balsamic
Directions
Pre-heat oven to 350. Rinse salmon fillets, pat dry and place in baking pan. Brush tops with olive oil and bergamot lemon balsamic. Sprinkle with pepper, salt, garlic and rosemary. Transfer to oven and cook until thickest part of salmon registers at least 125 degrees and has very little translucency in color. Optional: Drizzle additional bergamot lemon balsamic lightly across salmon, or around plate to dip.
Black Walnut Bleu Cheese Sauce
Ingredients
Pre-heat oven to 350. Rinse salmon fillets, pat dry and place in baking pan. Brush tops with olive oil and bergamot lemon balsamic. Sprinkle with pepper, salt, garlic and rosemary. Transfer to oven and cook until thickest part of salmon registers at least 125 degrees and has very little translucency in color. Optional: Drizzle additional bergamot lemon balsamic lightly across salmon, or around plate to dip.
Black Walnut Bleu Cheese Sauce
Ingredients
¼ cup crumbled bleu cheese
2/3 cup heavy cream
Black Walnut balsamic vinegar
2/3 cup heavy cream
Black Walnut balsamic vinegar
Directions
Pour bleu cheese and heavy cream into small saucepan. Heat on low-med until bleu cheese has melted into cream and consistency is thick like a sauce. Pour this, along with the black walnut balsamic directly onto your grilled meat, or combine and use them as a dip. This versatile sauce is also fantastic drizzled over fall soups, like pumpkin or butternut squash.
Prosciutto-Wrapped Melon with Mint & White Balsamic Vinegar
Ingredients
Pour bleu cheese and heavy cream into small saucepan. Heat on low-med until bleu cheese has melted into cream and consistency is thick like a sauce. Pour this, along with the black walnut balsamic directly onto your grilled meat, or combine and use them as a dip. This versatile sauce is also fantastic drizzled over fall soups, like pumpkin or butternut squash.
Prosciutto-Wrapped Melon with Mint & White Balsamic Vinegar
Ingredients
1 ripe cantaloupe
2 Tbs. very thinly sliced fresh mint leaves
1/2 tsp. freshly ground black pepper
2 to 3 tsp. white balsamic vinegar
6 oz. very thinly sliced prosciutto, preferably imported
2 Tbs. very thinly sliced fresh mint leaves
1/2 tsp. freshly ground black pepper
2 to 3 tsp. white balsamic vinegar
6 oz. very thinly sliced prosciutto, preferably imported
Directions
With a sharp knife, trim the peel from the melon. Cut it in half lengthwise and scoop out the seeds. Slice one of the halves lengthwise into slender wedges, and then cut the wedges in half crosswise. (Wrap and save the other melon half for another use.)
Put the melon wedges in a medium bowl and toss them with the mint, pepper, and vinegar to taste—the sweeter the melon, the more vinegar you can use. Tear the prosciutto lengthwise into 1- to 2-inch-wide strips and wrap a strip or two around each piece of melon. Arrange the wrapped melon on a serving platter. If making ahead, cover with plastic and refrigerate until ready to serve.
Steak au Poivre with Chocolate Balsamic Reduction
Ingredients
With a sharp knife, trim the peel from the melon. Cut it in half lengthwise and scoop out the seeds. Slice one of the halves lengthwise into slender wedges, and then cut the wedges in half crosswise. (Wrap and save the other melon half for another use.)
Put the melon wedges in a medium bowl and toss them with the mint, pepper, and vinegar to taste—the sweeter the melon, the more vinegar you can use. Tear the prosciutto lengthwise into 1- to 2-inch-wide strips and wrap a strip or two around each piece of melon. Arrange the wrapped melon on a serving platter. If making ahead, cover with plastic and refrigerate until ready to serve.
Steak au Poivre with Chocolate Balsamic Reduction
Ingredients
2 tablespoons coarsely ground peppercorn
4 (3/4-inch-thick) boneless rib-eye steaks
1 tablespoon Moroccan extra virgin olive oil
2 tablespoons unsalted butter
1/2 cup Chocolate Balsamic Vinegar
4 (3/4-inch-thick) boneless rib-eye steaks
1 tablespoon Moroccan extra virgin olive oil
2 tablespoons unsalted butter
1/2 cup Chocolate Balsamic Vinegar
Directions
Pat steaks dry and coat both sides with peppercorns, pressing to adhere. Season with sea salt.
Heat oil with 1 tablespoon butter in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and cook steaks, about 4 minutes on each side for medium-rare.
Transfer steaks to a platter. Add vinegar to skillet and deglaze by boiling over high heat, scraping up brown bits. Simmer vinegar until reduced to about 1/4 cup. Remove from heat and whisk in remaining tablespoon butter until melted. Season sauce with salt and drizzle over steaks.
Garlic Cilantro Pulled Pork
Ingredients
Pat steaks dry and coat both sides with peppercorns, pressing to adhere. Season with sea salt.
Heat oil with 1 tablespoon butter in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and cook steaks, about 4 minutes on each side for medium-rare.
Transfer steaks to a platter. Add vinegar to skillet and deglaze by boiling over high heat, scraping up brown bits. Simmer vinegar until reduced to about 1/4 cup. Remove from heat and whisk in remaining tablespoon butter until melted. Season sauce with salt and drizzle over steaks.
Garlic Cilantro Pulled Pork
Ingredients
5-7 lb pork butt or shoulder
Salt and pepper
Garlic powder
Garlic Cilantro Balsamic Vinegar
Salt and pepper
Garlic powder
Garlic Cilantro Balsamic Vinegar
Directions
Massage pork with salt, pepper and garlic powder. Cook in crock pot on high for 5-6 hours.
Pull meat apart with 2 forks. Serve on bun and drizzle with the Garlic Cilantro Balsamic Vinegar.
Strawberry Balsamic Chicken
Ingredients
Massage pork with salt, pepper and garlic powder. Cook in crock pot on high for 5-6 hours.
Pull meat apart with 2 forks. Serve on bun and drizzle with the Garlic Cilantro Balsamic Vinegar.
Strawberry Balsamic Chicken
Ingredients
1 ½ lb thin sliced chicken breast
Strawberry Balsamic Vinegar
Lettuce-spinach, or mixed greens or romaine
Strawberries, sliced
Cucumber, sliced
Tomato, cubed
Gorgonzola cheese
Strawberry Balsamic Vinegar
Lettuce-spinach, or mixed greens or romaine
Strawberries, sliced
Cucumber, sliced
Tomato, cubed
Gorgonzola cheese
Directions
Grill the chicken and as it is on the grill brush on the Strawberry Balsamic Vinegar. As the chicken is grilling put together the salad. Once the chicken is done, cut it into bite size pieces and top the salad with it.
Cream Cheese Dip
Ingredients
Grill the chicken and as it is on the grill brush on the Strawberry Balsamic Vinegar. As the chicken is grilling put together the salad. Once the chicken is done, cut it into bite size pieces and top the salad with it.
Cream Cheese Dip
Ingredients
1 12 oz container of whipped cream cheese
4-5 tablespoons fruit flavored vinegar (Strawberry, Raspberry, Blueberry, Pear, Walberry, etc.)
Sweeten to taste with sugar, honey or your favorite sweetener.
4-5 tablespoons fruit flavored vinegar (Strawberry, Raspberry, Blueberry, Pear, Walberry, etc.)
Sweeten to taste with sugar, honey or your favorite sweetener.
Directions
Let the cream cheese warm at room temperature until soft. Stir in the vinegar until smooth and sweeten to taste.
Raspberry Pork Chops
Ingredients
Let the cream cheese warm at room temperature until soft. Stir in the vinegar until smooth and sweeten to taste.
Raspberry Pork Chops
Ingredients
4 lean pork chops
2 Tbsp. flour, if desired
1-1/2 Tbsp. butter
5 Tbsp. RASPBERRY or ANY FRUIT FLAVORED VINEGAR (FIG BALSAMIC IS HEAVENLY!)
3/4 cup chicken broth
1/2 cup heavy cream (may substitute whole or 2% milk, still makes a rich sauce)
2 Tbsp. flour, if desired
1-1/2 Tbsp. butter
5 Tbsp. RASPBERRY or ANY FRUIT FLAVORED VINEGAR (FIG BALSAMIC IS HEAVENLY!)
3/4 cup chicken broth
1/2 cup heavy cream (may substitute whole or 2% milk, still makes a rich sauce)
Directions
Coat chops with flour, if desired. In skillet, brown chops in butter and oil, turning once. Remove chops and add vinegar and broth to pan. Simmer until cooked, about 10 minutes each side. Remove pork to a serving platter. Raise heat and boil sauce until thickened slightly, about 5 minutes. Add cream, stirring until thick. Pour over pork chops and serve at once.
Variation: For RASPBERRY CHICKEN, use 4 split, boneless chicken breasts instead of pork chops. Try the FIG BALSAMIC, it is wonderful!
Raspberry Seafood Saute
A simple, elegant dish. Serve with buttered noodles or rice. Serves 4
Ingredients
Coat chops with flour, if desired. In skillet, brown chops in butter and oil, turning once. Remove chops and add vinegar and broth to pan. Simmer until cooked, about 10 minutes each side. Remove pork to a serving platter. Raise heat and boil sauce until thickened slightly, about 5 minutes. Add cream, stirring until thick. Pour over pork chops and serve at once.
Variation: For RASPBERRY CHICKEN, use 4 split, boneless chicken breasts instead of pork chops. Try the FIG BALSAMIC, it is wonderful!
Raspberry Seafood Saute
A simple, elegant dish. Serve with buttered noodles or rice. Serves 4
Ingredients
1/4 cup minced onion
2 Tbsp. butter
3 Tbsp. Raspberry Vinegar
1/4 cup vegetable stock
8 oz. fresh tiny shrimp, cooked
8 oz. fresh scallops
1/4 cup sour cream
1 Tbsp. diced tomato
fresh raspberries as garnish
2 Tbsp. butter
3 Tbsp. Raspberry Vinegar
1/4 cup vegetable stock
8 oz. fresh tiny shrimp, cooked
8 oz. fresh scallops
1/4 cup sour cream
1 Tbsp. diced tomato
fresh raspberries as garnish
Directions
In a large skillet or wok, sauté onion in butter until transparent, about 3 to 4 minutes. Add vinegar, stock, shrimp and scallops and cook about 5 minutes, stirring often. Scallops should be opaque. Stir in sour cream over low heat; add tomato at the last minute. Serve at once. Garnish with fresh raspberries, if possible.
Pizza With Figs, Balsamic, And Arugula
Ingredients
In a large skillet or wok, sauté onion in butter until transparent, about 3 to 4 minutes. Add vinegar, stock, shrimp and scallops and cook about 5 minutes, stirring often. Scallops should be opaque. Stir in sour cream over low heat; add tomato at the last minute. Serve at once. Garnish with fresh raspberries, if possible.
Pizza With Figs, Balsamic, And Arugula
Ingredients
Cornmeal (for sprinkling)
1 each 1-pound package purchased pizza dough
2 c (generous) crumbled Gorgonzola cheese (about 8 ounces)
6 small fresh figs, cut into ¼- to 1/3-inch-thick slices
2 T Fig Balsamic Vinegar, divided
8 thin slices prosciutto (from two 3-ounce packages)
1 T EVOO
8 c arugula
1 each 1-pound package purchased pizza dough
2 c (generous) crumbled Gorgonzola cheese (about 8 ounces)
6 small fresh figs, cut into ¼- to 1/3-inch-thick slices
2 T Fig Balsamic Vinegar, divided
8 thin slices prosciutto (from two 3-ounce packages)
1 T EVOO
8 c arugula
Directions
Preheat oven to 450°F. Sprinkle large rimless baking sheet generously with cornmeal. Roll out dough on floured work surface to 12×10-inch rectangle; transfer to prepared sheet. Sprinkle Gorgonzola over dough. Sprinkle with pepper. Place figs in medium bowl; drizzle 1 tablespoon Balsamic Vinegar over. Set aside.
Bake pizza until crust is golden brown on bottom, 15 to 20 minutes. Immediately drape prosciutto slices over, covering pizza completely. Arrange fig slices atop prosciutto. Bake until figs are just heated through, about 1 minute. Transfer pizza to cutting board. Whisk remaining 1 tablespoon Balsamic Vinegar and EVOO in large bowl; add arugula. Sprinkle with salt and pepper; toss to coat. Mound salad atop pizza. Cut into pieces and serve.
Roast Pork with Apple Chutney
Ingredients
Preheat oven to 450°F. Sprinkle large rimless baking sheet generously with cornmeal. Roll out dough on floured work surface to 12×10-inch rectangle; transfer to prepared sheet. Sprinkle Gorgonzola over dough. Sprinkle with pepper. Place figs in medium bowl; drizzle 1 tablespoon Balsamic Vinegar over. Set aside.
Bake pizza until crust is golden brown on bottom, 15 to 20 minutes. Immediately drape prosciutto slices over, covering pizza completely. Arrange fig slices atop prosciutto. Bake until figs are just heated through, about 1 minute. Transfer pizza to cutting board. Whisk remaining 1 tablespoon Balsamic Vinegar and EVOO in large bowl; add arugula. Sprinkle with salt and pepper; toss to coat. Mound salad atop pizza. Cut into pieces and serve.
Roast Pork with Apple Chutney
Ingredients
1 c Cinnamon Pear Balsamic, divided
1/4 c honey
1/4 c EVOO
2 garlic cloves, minced
2 tsp. chopped fresh thyme
dried sage, to taste
2 pounds boneless pork loin
salt, to taste
whole black pepper, to taste
2 c chicken broth
1 medium onion, diced
2 Granny Smith apples peeled, cored and chopped
1 red bell pepper
1/8 tsp. cayenne pepper
1/2 c raisins
1 T brown sugar
1 tsp. freshly grated ginger root, or 1/4 tsp. ground
1/4 c honey
1/4 c EVOO
2 garlic cloves, minced
2 tsp. chopped fresh thyme
dried sage, to taste
2 pounds boneless pork loin
salt, to taste
whole black pepper, to taste
2 c chicken broth
1 medium onion, diced
2 Granny Smith apples peeled, cored and chopped
1 red bell pepper
1/8 tsp. cayenne pepper
1/2 c raisins
1 T brown sugar
1 tsp. freshly grated ginger root, or 1/4 tsp. ground
Directions
In a small bowl, whisk ½ cup of the vinegar, honey, 2 tablespoons of the EVOO, garlic, and thyme together.
Season the pork with salt and pepper and place it in a resealable plastic bag. Pour the Balsamic Vinegar mixture into the bag, seal the bag and refrigerate for 30 minutes or overnight.
Preheat the oven to 350°F.
Remove the pork from the marinade, place it in a roasting pan and add the chicken broth to the pan. Roast until a meat thermometer registers 160°F, about an hour. Let the pork roast rest for 10 minutes at room temperature.
Meanwhile, make the apple chutney. In a nonstick skillet, heat the remaining EVOO over medium heat. Add the onion and cook for 5 minutes.
Add the remaining Balsamic Vinegar, apples, diced red pepper, raisins, sugar and ginger root and simmer for 10 minutes, or until the apples are tender.
Slice the pork and serve it with apple chutney.
Balsamic Vinegar and Ginger Bok Choy
Ingredients
In a small bowl, whisk ½ cup of the vinegar, honey, 2 tablespoons of the EVOO, garlic, and thyme together.
Season the pork with salt and pepper and place it in a resealable plastic bag. Pour the Balsamic Vinegar mixture into the bag, seal the bag and refrigerate for 30 minutes or overnight.
Preheat the oven to 350°F.
Remove the pork from the marinade, place it in a roasting pan and add the chicken broth to the pan. Roast until a meat thermometer registers 160°F, about an hour. Let the pork roast rest for 10 minutes at room temperature.
Meanwhile, make the apple chutney. In a nonstick skillet, heat the remaining EVOO over medium heat. Add the onion and cook for 5 minutes.
Add the remaining Balsamic Vinegar, apples, diced red pepper, raisins, sugar and ginger root and simmer for 10 minutes, or until the apples are tender.
Slice the pork and serve it with apple chutney.
Balsamic Vinegar and Ginger Bok Choy
Ingredients
4 heads bok choy
3 T Meyer Lemon EVOO
1/4 c water
2 T capers
1 1/2 tsp. minced garlic
1 1/2 tsp. minced ginger root
2 T White Honey Ginger Balsamic Vinegar
1 dash fresh lemon juice, or to taste
3 T Meyer Lemon EVOO
1/4 c water
2 T capers
1 1/2 tsp. minced garlic
1 1/2 tsp. minced ginger root
2 T White Honey Ginger Balsamic Vinegar
1 dash fresh lemon juice, or to taste
Directions
Separate the leaves from the stems of the bok choy. Cut the stems into bite-sized chunks and shred the leaves.
Heat the EVOO in large skillet over medium heat.
Cook the bok choy stems in the EVOO until slightly tender, about 3 minutes; add the water and leaves and cook until the water evaporates, about 10 minutes more. Stir in the capers, garlic, and ginger; cook and stir 1 minute more. Sprinkle the Balsamic Vinegar and lemon juice over the bok choy and remove from heat; serve immediately.
Separate the leaves from the stems of the bok choy. Cut the stems into bite-sized chunks and shred the leaves.
Heat the EVOO in large skillet over medium heat.
Cook the bok choy stems in the EVOO until slightly tender, about 3 minutes; add the water and leaves and cook until the water evaporates, about 10 minutes more. Stir in the capers, garlic, and ginger; cook and stir 1 minute more. Sprinkle the Balsamic Vinegar and lemon juice over the bok choy and remove from heat; serve immediately.