Tangy Glazed Carrots (Orange Guava Balsamic)
/What to do when you discover you have too many carrots???
Well - there is always soup (with a little bit of smoke) but ... how about easy glazed carrots!
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Roasted Apples and Brussies (Pomegranate Balsamic, Lemon Olive Oil)
/A Feast of Fall flavor!!! Brussies and apples roasted in lemon olive oil with pomegranate balsamic and seeds and warm goat cheese.
Read MoreHoney Mustard Balsamic Glaze (Maple Balsamic)
/This glaze works year round for indoor or outdoor grilling. It is great with chicken drumsticks and thighs, pork tenderloin chops, and salmon.
Read MoreGrilled Shrimp (Ginger Balsamic & Lemon Olive Oil)
/Shrimp with ginger glaze; it seems to speak for itself. Now you can make this sweet tangy bite with our perfect ginger balsamic vinegar.
Read MoreGinger Balsamic Bourbon Sour (White Strawberry Balsamic)
/Daughter's friend made this special concoction for her and we had to make up a name for it.
Not sure of proportions (not provided) so some guessing may be involved here; have fun mixologists!
Read MoreMandarin & Arugula Salad (Orange Guava Balsamic & Blood Orange Olive Oil)
/We love to bring out the orange in our orange guava balsamic vinegar by pairing it with blood orange olive oil. The sweet citrus result calls for spicy greens and tart cheese. No need to add guava to the salad, there is plenty of guava flavor in the dressing!
Read MoreTangy Glazed Pork Chops (Double Black, Pomegranate or Plum Balsamic)
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Pork and fruit go well together. My mother always put a dollop of apple sauce on my plate when she served a chop. Now I have expanded this to using fruit chutneys and jams of all sorts when I eat a chop.
This recipe was based on this fruit and chop theory and works with any of our fruity dark balsamic vinegar flavors, i.e. blueberry, double black, pomegranate, or plum.
Read MoreCoconut Brown Rice (Green Tea & Honey Balsamic)
/Using coconut milk when cooking rice creates a delicious variety to your basic rice. This version uses lots of coconut to make it almost porridge like and the green tea balsamic adds tang to brighten it.
Read MoreMediterranean Quinoa Salad (Traditional Balsamic & Lemon or Tuscan Herb Olive Oil)
/Crunchy cucumbers, sweet tomatoes, tangy onion, sharp cheese, olive oil & balsamic. Need more be said?
Read MoreTangy and Sweet Balsamic Vinaigrette (Traditional White Balsamic, Champagne Vinegar & EVOO)
/For a rich and tangy vinaigrette, use a little thick and sweet white balsamic vinegar along with a sharper wine vinegar.
Read MoreEasy Avocado Toast (EVOO)
/For a quick and satisfying snack, all you need is some good bread, ripe avocado and tomato, and EVOO!
Read MoreTangy Banana Split (Chocolate or Espresso Balsamic)
/Sometimes you need to add some sophistication to your banana split. Toss out the chocolate sauce and use a rich and tangy balsamic to satisfy this crave.
Read MoreHerb Pan-Grilled Pork Loin Medallions (Lavender Melange, Tarragon or Rosemary Olive Oil)
/Using flavored olive oils to pan grill chops adds tons of flavor. We love this recipe with Lavender olive oil, but it is also delicious with some of our favorite her olive oils like Rosemary or Tarragon.
Read MoreArugula Salad (Pear, Peach, Orange Guava or Strawberry Balsamic)
/This simple and light but elegant salad is a wonderful complement to a hearty meal.
We use the fresh fruit to complement our fruity white balsamic vinegar flavors. The light color of the balsamic is attractive on the salad and does not overpower the fresh fruit.
Read MorePre-biotic Salad (Raspberry Pear Balsamic & Basil Olive Oil)
/This salad is chock full of gut feeding goodies!
Bitter greens are on the top of the list for great pre-biotics. The problem with bitter greens is ... they are BITTER. So adding rich nuts, dried fruits and tossing in a warm raspberry basil dressing to slightly wilt the leaves will take care of that.
Read MoreQuinoa and Parsley Salad (Fig Balsamic & Tuscan Herb Olive Oil)
/We have made a similar recipe with kale, but have recently fallen in love with the tangy flavor of Italian parsley and thanks to a great farmer friend who grows it organically and profusely, we can happily integrate it into more recipes.
Read MoreRoasted Fig Flatbread (Fig Balsamic & Tuscan Herb Olive Oil)
/Fig with figs, what could be better than that? Well, fig with figs and cheese of course.
This sweet and tangy flatbread is great as an appetizer or makes a meal along side a bowl of soup.
Marinated Jumbo Prawns with Reduction Sauce (Pineapple Balsamic)
/When you marinate shell fish in acid, the acid will start to cook the shell fish which is how ceviche is made. So in this recipe be careful not to over-cook the shrimp by marinating too long.
Since the marinade is full of flavorful yummies and picks up a bit of shrimp taste while “cooking” it, you can use your marinade to make a reduction sauce with rich delicious seafood flavor.
Read MoreSpring Caprese Appetizer/Salad (Hibiscus Lychee, Pear, Mango, Strawberry or Orange Guava Balsamic)
/It's fun to change out the traditional components of a caprese appetizer to create something just a bit different.
This time we used golden beets in addition to tomato and swapped out arugula for fresh basil.
Street Taco with Fruit Salsa (Peach or Strawberry Balsamic)
/Sometimes fresh fruits can be hard to come by in the Winter. You can preserve some for special occasions by freezing. When defrosted they will be broken down, but they still have great flavor and can be used in sauces and salsas. When you combine them with a matching fruit balsamic vinegar, the fruit flavors pop even more and you get that tangy bite for contrast that vinegar can add.
In this sample, we used fresh peaches and peach balsamic vinegar to make peach salsa. Strawberries also freeze well and can be used for this recipe too with white strawberry balsamic vinegar.
In summer this recipe can be used with fresh fruit too!
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