Recipes
Balsamic Brussel Sprouts & Mushrooms
Ingredients:
1 -1/2 pounds, fresh brussels sprouts, dried end trimmed, and cut in half
1/2 pound fresh mushrooms sliced in half
1/4 cup Mushroom-Sage Olive Oil
1 medium shallot thinly sliced
2 Tablespoons Pomegranate, Caramelized Onion or Fig Balsamic Vinegar
1 teaspoon salt & fresh ground pepper to taste
Heat a 12" saute pan, add the inused olive oil.
Add the shallot and sauté over medium until translucent.
Add the mushrooms and brussels sprouts and sauté over medium-high heat until the mushrooms and brussels sprouts begin to caramelize.. (more)
Cherry Balsamic Brownies
Ingredients:
4 ounces bittersweet chocolate chips
3/4 cup butter, cut into pieces
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
2 teaspoons Cherry Balsamic Vinegar
1 cup all-purpose flour
1/3 cup cocoa powder
1/4 teaspoon salt
1 cup semisweet chocolate chips
3/4 cup walnuts, chopped (optional)...(more)
Balsamic Chicken
Ingredients:
2 Tbls Meyer Lemon Olive Oil
4 chicken breasts, no bone or skin
Salt and fresh ground black pepper
For the Glaze:
1/2 t. fresh thyme
½ t. fresh sage
2 T. grape or currant jelly
½ tsp of dry mustard powder
2 Tbls Meyer Lemon Olive Oil
2 Tbls Raspberry or Fig Balsamic Vinegar.. (more)
Blood Orange Brownies
Ingredients:
¾ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon coarse seas salt
2/3 cup Blood Orange Olive Oil
½ cup boiling water
2 cups sugar
2 large eggs
2 teaspoons vanilla extract
11/3 cup all-purpose flour
1 cup semi-sweet chocolate chips...(more)
Garlic Pork Tenderloin
Ingredients:
1/4 cup Fresh Garlic Olive Oil
1/4 cup soy sauce or tamari
1 clove garlic, minced
3 Tablespoons Dijon honey mustard
Salt and ground black pepper to taste
2 pounds pork tenderloin
Directions:
Whisk together the olive oil, soy sauce, garlic, mustard, salt and pepper. Place the pork loin in a large resalable plastic bag and pour in the marinade.
Marinate in the refrigerator at least 1 hour before cooking.
Preheat an oven to 350 degrees F. Transfer the pork loin to a baking dish and pour marinade over the pork.
Cook in the preheated oven until the pork is 145 F and is no longer pink in the center. (print)
Air Fryer Garlic Wedge Potatoes
Ingredients:
2 medium Russet potatoes, cut into wedges
1 1/2 Tablespoons Roasted Garlic Olive Oil
1/2 teaspoon paprika
1/2 teaspoon parsley flakes
1/2 teaspoon chili power
1/2 teaspoon sea salt
Directions:
Wash and cut potatoes.
Preheat air fryer to 400 degrees F.
Place potato wedges in a large bowl. Add olive oil, paprika, parsley, chili, salt and pepper and mix well to combine.
Place 6-8 wedges in the basket of the air fryer and cook for 10 minutes. Flip wedges with tongs and cook for additional 5 minutes.
Repeat with remaining 6-8 wedges. (print)
Maple Balsamic Roasted Acorn Squash
Ingredients:
2 acorn squash, unpeeled, halved through the stem, and seeded
3 Tbls Maple Dark Balsamic Vinegar
3 Tbls Butter Olive Oil
3 Tbsp 100% pure maple syrup
Salt and freshly ground black pepper to taste
Directions:
Preheat the oven to 350 degrees F.
Place the squash, cut sides up, on a sheet pan.
Place 1/2 tablespoon Butter Infused Olive Oil and 1/2 tablespoon Maple Dark Balsamic Vinegar in the cavity of each squash.
Brush the cut sides with remaining Butter Infused Olive Oil and sprinkle the squash with 3 teaspoons salt and 1 teaspoon pepper.
Roast for 40 to 60 minutes, depending on the size of the squash, until tender when pierced with a small knife.
Place the squash on a serving plate.
Drizzle lightly with maple syrup, sprinkle with sea salt, and serve hot. (print)
Pineapple Harissa Grilled Shrimp
Ingredients:
1/2 cup Harissa Olive Oil
1/3 cup White Pineapple Balsamic Vinegar
6 cloves minced garlic
1/4 cup cilantro, chopped
Juice of one lime
Salt & pepper to taste
24 raw large shrimp peeled and deveined
Skewers for cooking the shrimp
Directions:
In a medium bowl, combine the Harissa Infused Olive Oil, White Pineapple Balsamic, garlic, cilantro, salt, pepper and the lime juice.
Add the shrimp to the bowl, cover and marinate in the refrigerator for at least 30 minutes.
Remove the shrimp from the fridge and heat the grill.
Thread 3 shrimp onto each skewer, leaving space between each shrimp.
Grill the shrimp directly over high heat for 2-3 minutes per side, basting each side with the marinade once per minute. Serve over rice. (print)
White Garlic Habanero Sirloin with Fettuccine & Sun-Dried Tomatoes
Ingredients:
1⁄4 cup White Garlic Habanero Balsamic Vinegar
2 tablespoons Extra Virgin Olive Oil
1 tablespoon sriracha chili 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...(more)
Blackberry Ginger Salmon
Ingredients:
4 Salmon Filets
2/3 cup Blackberry Ginger Balsamic Vinegar (1/3 reserved for finishing)
1/3 cup + 1 Tbls. Blood Orange Olive Oil
1/2 cup chopped, toasted pecans (optional)
Salt & pepper to taste
1 fresh lemon (slices for serving)
Directions:
Pre-heat oven to 350 degrees. Rinse salmon filets and pat dry. Place salmon filets in a re-sealable bag...(more)
