Traditional Balsamic Vinegar Roasted Asparagus with Traditional Balsamic Vinegar & Meyer Lemon Olive Oil 1 lb Asparagus 1Tablespoon Meyer Lemon Olive Oil 1 Tablespoon Traditional Balsamic Vinegar Salt and freshly ground pepper Preheat oven to 450 degrees. Line a jelly roll pan with foil. Cut ends of asparagus, mix oil and vinegar and toss with asparagus. Sprinkle with salt and pepper.  Toast for 10 min or until tender. Chicken Breasts with Balsamic Salsa Pre-heat oven to 400 degrees 4 boneless skinless chicken breasts 2 cups your favorite salsa (mild, medium or hot) 3 Tbsps brown sugar 2 Tbsps Traditional Balsamic Vinegar (may be substituted with any flavor) 1 Tbsps Dijon Mustard Place chicken breasts in a 2 quart baking pan sprayed with cooking spray or olive oil. Combine salsa, brown sugar, vinegar and mustard in a bowl; pour over chicken. Bake for 30 minutes. Iris' Beef (variations) w/ Traditional Balsamic Vinegar Marinade Use any of the following cuts of beef:    Beef tenderloin    London Broil    Flank Steak    Rib-eye or Porterhouse or T-bone 1/2 cup Traditional Balsamic Vinegar Fresh thyme or rosemary (or both if you prefer), stripped and chopped fine 1 large clove fresh garlic Mix 1/2 cup of Traditional Balsamic Vinegar w/ 2 or 3 stripped sprigs of thyme (or 1 stripped and chopped sprig of rosemary - or both if you like) and 1 large clove finely chopped fresh garlic together.  Place beef in a large baggie and pour marinade over meat, zip tightly and mash it around w/ your hands to be sure it's covered on all sides.  Place in refrigerator for at least 2 hours or overnight if possible.  The vinegar will tenderize the meat the longer it marinates.  Remove beef from baggie and discard marinade.  If using the london broil, flank steak, or rib-eye type cuts, either grill or broil till done to your liking.  If using a large beef tenderloin, pan sear first to carmelize outside of meat and then finish in the oven, again to whatever temperature you like.  Incredible! Variation:  Great w/ Vanilla Fig Balsamic Vinegar too. Iris' Arugula, Tomato and Feta Cheese Salad w/ Traditional Balsamic Vinegar 1 large bunch fresh Arugula, stems removed 1 pint grape or cherry tomatoes, cut in halves 1/4 cup fresh basil, julienned (reserve several strips for garnish) 4 oz. feta cheese, broken into large chunks Kosher salt/fresh ground pepper 1 Tbs. Traditional Balsamic Vinegar Drizzle of good extra virgin olive oil Optional:  As main course,  serve with crusty bread   Combine arugula, tomatoes and basil in a medium size bowl.  Season to taste w/ salt and pepper.  Toss with balsamic vinegar and olive oil.  Sprinkle feta cheese on top and add reserved strips of basil before serving.  Serves 3-4 as a side dish; 2 as a main course (w/ crusty bread). **Roasted Carrots w/ Traditional Balsamic Vinegar Pre-heat oven to 400 degrees 1 lb. carrots, peeled and cut into 1/2 inch wedges. 1/4 cup Traditional Balsamic Vinegar 2 Tbs. minced fresh rosemary 2 cloves minced garlic 1/4 tsp. paprika 1 Tbs. good extra virgin olive oil Salt/Pepper (fresh ground) to taste Spread carrots over half of a sheet of aluminum foil.  Sprinkle w/ Traditional Balsamic Vinegar, rosemary, garlic, paprika, salt and pepper.  Drizzle w/ olive oil.  Toss w/ hands to coat carrots.  Fold foil over to create an air-tight sealed packet.  Place packet on a baking sheet and roast for 25 minutes or until carrots are tender.  **Carrots are rich w/ beta-carotene which aids in skin cell renewal and is a potent antioxidant helping to rid the body of free radicals which age the skin.   Vanilla Fig Balsamic Vinegar Pork Medallions with Vanilla Fig Balsamic and Pearl Onion & Pear Hash (Subsitute duck breasts)   1 1/2 to 2 lbs of center cut boneless pork loin cut into 1/2-inch slices 2 Tbls of Olive oil 1Tbls unsalted butter 2 almost ripe pears, halved, cored, cut into 1/4-inch slices 1 10 oz bag of pear onions (blanched if not frozen) 4 medium Yukon Gold potatoes (1 1/2 lbs), boiled until tender, cut into 1 1/4-inch pieces 2 tablespoons chopped sage  3/4 cup of chicken broth 1/2 cup Vanilla Fig Balsamic Vinegar Season pork slices generously with salt and pepper.  Heat oil and butter in a large skillet over med heat.  Add pork and saute each side until golden about 3 to 4 minutes. Remove and keep warm on a plate tented with foil. Turn heat up a bit and add pearl onions, pears, and potatoes; saute until they begin to brown about 5 minutes.  Stir in sage; season with salt and pepper.  Transfer to a bowl and keep warm.    Heat same skillet over high heat. Add broth and vinegar.  Boil until reduced to a glaze, about 4 to 5 minutes.  Season with salt and pepper.   Divide hash among plates, top with pork medallions.  Drizzle with the glaze and serve.     Iris' Pork Chops w/ Vanilla Fig Balsamic Vinegar and Fresh Rosemary Preheat oven to 350 degrees    4 2-inch thick Pork Loin center chops, bone in    1/3 cup Vanilla Fig Balsamic Vinegar    1 sprig fresh rosemary, stripped and chopped fine    2 large cloves garlic, chopped fine    Kosher salt/fresh ground pepper    2 Tbsp olive oil    1/2 cup low-sodium chicken broth Blend vinegar, rosemary, garlic, salt and pepper.  Marinate pork chops in mixture.   Refrigerate covered for 2 hours or more.  Remove from refrigerator 1/2 hour before cooking to bring to room temperature.  Pour olive oil in hot saute pan.  Add pork chops and sear for 2 minutes per side.  Place pan in oven and roast for approximately 10-12 minutes or till internal temperature is 145 degrees (and meat is done at bone joint).  Set chops aside under foil tent to rest.  Put same pan on medium high burner and add 1/2 cup of chicken broth to deglaze and reduce by half.  Plate chops and pour liquid over them.  Serve with light green salad and vegetable in season.  Serves 4.  Ann's Summer Peach Salad w/ Vanilla Fig Balsamic Vinegar    1 bag mixed baby lettuces    1 medium peach - very ripe and sweet (peeled)    1 small bunch red grapes (seedless) - cut in halves    1 large stalk celery    2 Tbsp. soft goat cheese    2 Tbsp. Vanilla Fig Balsamic Vinegar Fill two individual salad bowls with lettuce leaves.  For each bowl, chop celery into large bite-size pieces and sprinkle on lettuce.  Cut peach into chunks and scatter on top.  Scatter grapes on top.  Crumble goat cheese and divide between bowls.  Drizzle each bowl with 1 Tbsp. vinegar.  Serve with warm rolls and cool ice tea for a refreshing summer lunch.  Serves two. Black Currant Balsamic Vinegar Iris' Endive, Pear, Orange and Almond Summer Salad w/ Black Currant Balsamic Vinegar & Blood Orange Olive Oil Preheat oven to 375 degrees Salad:    2 bulbs Belgian endive    1 Mandarin orange    1/2 cup toasted slivered almonds    1 firm ripe Bartlett pear, peeled and thinly sliced    Salt/freshly ground pepper to taste Vinaigrette:    2 Tbsp. Black Currant Balsamic Vinegar    2 Tbsp. Blood Orange Olive Oil    2 Tbsp. fresh cilantro, roughly chopped    1 clove garlic, finely diced    Blend well to combine Toast almonds in oven for 2-3 minutes till lightly browned - watch carefully to not burn.  Set aside to cool.  Cut core off bottom endive bulbs.  Separate, wash and dry leaves.  Place in bowl.  Peel orange and separate sections, discarding membranes.  Add to endive.  Add pear slices.  Salt and pepper to taste.  Toss lightly with vinaigrette (don't saturate).  Sprinkle almonds on top and serve.  Serves 4 as side dish and 2 as main course. Raspberry Balsamic Vinegar Chicken Breasts with Onions and Raspberry Balsamic Vinegar Glaze   4 boneless skinless chicken breast olive oil butter 2-3 med onions, sliced length wise 1/2 tsp fresh tyme 1/3 cup Raspberry Balsamic ( or Black Currant Balsamic)   Season breasts with a mixture of 1/4 tsp thyme, salt and pepper.  Heat skillet over med heat. Add 1 Tbs of olive oil and 1 Tbs butter; saute onions until soft or caramelized.  You may need to turn the heat down so the onions do not brown too quickly.  Add balsamic and 1/4 tsp of thyme, salt and pepper.  Raise heat and reduce until slighty thickened.    Saute Chicken breasts in equal amounts of 1 tbsp olive oil and 2 Tbsp butter  until brown about 4 to 5 minutes per side.   Divide onions on plates, slice breasts  and fan over onions.  Spinkle a little parsley over the chicken if you like. Iris' Spinach Salad with Raspberry Balsamic Vinegar Pre-heat oven to 400 degrees    1 lb. fresh baby spinach    1/2 cup toasted walnuts or pecans    1/2 cup dried cranberries    3 Tbs. extra virgin olive oil    3 Tbs. Raspberry Balsamic Vinegar     Salt/freshly ground pepper to taste    2 ounces goat cheese    2 very thin slices red onion rings (optional garnish) Thoroughly wash baby spinach leaves and spin dry.  Place in deep bowl. Toast walnuts or pecans in oven for 2-3 minutes - watch carefully not to burn.  Cool.  Add cranberries and nuts to spinach.  Season with salt/pepper.  Toss with olive oil and raspberry balsamic vinegar.  Break up goat cheese and sprinkle all over spinach leaves.  Garnish with red onion slices. Pomegranate Balsamic Vinegar Ann's Harvest Salad for Two w/ Pomegranate Balsamic Vinegar and Lime Olive Oil Enough Lettuce (mixed greens, butter - your choice) for two salads 1 ripe pear (Bosc, Bartlett, etc. - your choice) 2 Tbls. dried cranberries 2 Tbls. walnuts 2 Tbls. Pomegranate Balsamic Vinegar 2 Tbls. Lime Olive Oil 2 slices of Gorgonzola cheese in broken into small chunks Divide lettuce into two salad bowls Quarter and core the pear into thin slices and place 1/2 of pear on lettuce in each bowl Sprinkle each w/ walnuts and cranberries Drizzle w/ Pomegranate Balsamic Vinegar and Lime Olive Oil Sprinkle Gorgonzola cheese on top Ann's Mango Salad for Two w/ Pomegranate Balsamic Vinegar and Lime Olive Oil Enough Lettuce and Spinach for two salads 1 ripe mango 2 Tbls. Pine Nuts (roasted if possible)* 2 Tbls. Pomegranate Balsamic Vinegar 2 Tbls. Lime Olive Oil Combine equal parts lettuce and spinach and place in two salad bowls Slice a quarter to a half of a fresh mango and divide onto lettuce/spinach mixture Sprinkle salads w/ pine nuts Drizzle each salad w/ 1/2 of the Pomegranate Balsamic Vinegar and Lime Olive Oil *Spread pine nuts onto small cookie sheet and roast for 2-3 minutes in 400 degree oven (don't let them burn - watch closely).  Cool. Sun Dried Tomato Dipping Oil Caprese Salad with Sun Dried Tomato Oil   Slice vine ripened red and yellow tomatos. Slice fresh mozzarella (large balls) into 4 or 5 slices.  Alternate overlapping red and yellow tomato slices with mozzarella on a plate.  Drizzle Sun Dried Tomato Dipping Oil over salad top with fresh basil. Roast Rack of Lamb with Sun Dried Tomato Dipping Oil   Pre-heat oven to 425 degrees (One rack serves 2-3 people. When using two, stand the racks up with bones crossing)    1 rack of lamb trimmed of most fat    fresh rosemary    Meyer Lemon Olive Oil    Salt and freshly ground pepper   Place lamb in a baking dish, brush with oil and season with S & P, sprinkle with fresh rosemary   Roast the lamb for 35 min; let rest for 5 - 6 minutes, slice and serve with Sun Dried Tomato Dipping Oil (put it in a small bowl and drizzle w/ a spoon) to taste. Lime Olive Oil Black Bean and Corn Salad      1 bag of frozen corn thawed    1 (16oz) can of black beans drained and rinsed    1 - 2 cups of cherry tomatoes halved    1/4 cup or more to taste of cilantro (or parsley)    1/2 red onion chopped (not too fine)    1 1/2 Tbs Lime or Meyer Lemon Olive Oil    1 tsp garlic    salt & pepper   1. Combine corn, beans, tomatoes and onion in a bowl 2. Mix Olive oil garlic and seasonings, toss with corn mixture 3.  Add cilantro, toss 4.  OR, toss with Garlic Basil Parmesan Dipping Oil and substitute cilantro with fresh basil. (Check under Pomegranate Balsamic Vinegar for some Lime Olive Oil recipes) Blood Orange Olive Oil Sauteed Greens      1 Tbsp Blood Orange or Meyer Lemon Olive Oil    4 cups of mixed greens (any combination of swiss chard, spinach, kale, mustard greens)    1 heaping Tbs shallots, chopped    1 clove garlic chopped    1/2 cup golden raisins    2 Tbs Traditional Balsamic Vinegar   1. Soak raisins in vinegar for 1/2 hr 2.  Heat oil in 10" skillet 3.  Add shallots, saute for 2 min or until softened 4.  Add garlic stir for 1 min 5.  Add greens, tossing occasionally for about 4 minutes. 6.  Remove from the heat.  Add raisins. Carole Hicks' Blood Orange Olive Oil Cake Pre-heat oven to 325 degrees   1-1/2 cups flour   1 cup sugar   1/2 tsp. baking powder   1/2 tsp. baking soda   1/4 tsp. salt   2 eggs slightly beaten   3/4 cups milk   1/2 cup Blood Orange Olive Oil   2 tsp. grated orange peel (zest) Glaze (Optional)   2 Tbs. confectioners sugar   2 Tbs. fresh squeezed orange juice (adjust amounts to correct consistency) Oil and flour loaf pan (parchment paper on bottom works great) 9" x 5" x 3". Combine dry ingredients and set aside. Beat eggs, oil, milk and orange zest till blended.  Add dry ingredients to wet mixture and thoroughly combine without overmixing.  Pour into loaf pan.  Bake for minimum of 40 minutes (start testing at this point) or until toothpick comes out clean.  Ovens will vary.  Cool for 15 minutes and turn out on cake plate.  Option: Mix confectioners sugar and orange juice till you have a thick but pourable liquid.  Drizzle glaze down the top center of cake while still warm.  Variations:  Substitute Meyer Lemon Olive Oil or Lime Olive Oil.  And for glazes, use corresponding lemon or lime juices.  Equally delicious. Note from Iris:  This may be the best cake I've ever tasted and the easiest to make.  For those who are gluten intolerant, substitute organic brown rice flour.  It will not rise quite as much, but it is still incredible.  Meyer Lemon Olive Oil Iris' Roasted Chicken w/ Lemon, Garlic and Thyme* Pre-heat oven to 375 degrees    1 3-1/2 - 4 lb. whole chicken    1/2 cup Meyer Lemon Olive Oil    1 bulb garlic - cut off top 1/3, exposing cut cloves     2 extra garlic cloves    1/2 lemon    1 bunch fresh thyme    1 cup low-sodium chicken broth, divided in 1/2    1/4 cup dry white wine (optional)    Kosher salt/fresh ground pepper to taste Wash chicken inside and out, dry thoroughly.  Cut off wing tips and discard.  Place chicken in casserole dish.  Season inside of cavity with salt and pepper.  Crush 2 garlic cloves and mix into 1/2 cup of Meyer Lemon Olive Oil.  Brush cut garlic bulb with Meyer Lemon Olive Oil and place inside cavity along with 1/2 lemon and 1/2 bunch of thyme.  Brush chicken liberally with remainder of Meyer Lemon oil/garlic mixture.  Strip 10 sprigs of thyme and sprinkle over chicken and season with salt and pepper.  With knife tip, puncture skin of chicken in a few places so skin won't pop during browning.  Anchor wings to sides of chicken with tooth picks.  Tie legs together. Pour 1/2 cup chicken broth and 1/4 cup wine in bottom of pan.  Roast for approximately 1-1/4 hours, basting every 20 minutes till juices run clear and internal temperature reaches 175 degrees (measure temp. in breast and meaty part of thigh).  Slit skin where leg joins body to be sure it's no longer pink.  Remove from oven to cutting board. Discard lemon, garlic bulb and thyme.  Cover with foil and let it rest for 15 minutes.  Strain pan juices into a sauce pan, skim off fat, add remaining 1/2 cup of broth and boil gently till slightly reduced.  Carve chicken and serve w/ sauce.  Great w/ mashed potatoes and green vegetable.  Serves 2-3. *Variation: Follow recipe using Blood Orange Olive Oil, fresh rosemary (use only  2 sprigs chopped on outside of chicken) and 1/2 orange in place of Meyer Lemon Olive Oil, thyme and 1/2 lemon. Roasted Asparagus with Traditional Balsamic Vinegar & Meyer Lemon Olive Oil Pre-heat oven to 450 degrees 1 lb Asparagus 1Tablespoon Meyer Lemon Olive Oil 1 Tablespoon Traditional Balsamic Vinegar Salt and freshly ground pepper Line a jelly roll pan with foil. Cut ends of asparagus, mix oil and vinegar and toss with asparagus. Sprinkle with salt and pepper.  Toast for 10 min or until tender. "LITTLE QUICKIES" Here are some quick recipes requiring very few ingredients to serve as appetizers, main courses, snacks or desserts that will take you minutes! Richard's Walnuts w/ Meyer Lemon Olive Oil    1 -1/2 Tbsp. Meyer Lemon Olive Oil    1 cup walnuts    Sea salt to taste Heat oil in saute pan and add walnuts.  Stir till brown on both sides (don't be afraid if there are a few black charred spots).  Add a couple pinches sea salt at end of process and stir for 10 seconds.  Suggested uses:    On ice cream or sweet yogurt (add walnuts while still hot).       By themselves in a pretty bowl with a cocktail - particularly good with a vodka gimlet on the rocks.  Out of this world. Iris' Roasted Shrimp w/ Asian Dipping Oil Pre-heat oven to 400 degrees    1 lb. fresh shrimp, peeled, deveined, tails on    1/3 cup Asian Dipping Oil (shake bottle vigorously before pouring)    Salt/pepper to taste Pour dipping oil into a baggie and add shrimp.  Zip it fully and massage shrimp in oil so it's completely covered.  Marinate refrigerated for 1 hour.  Place shrimp on cookie sheet in a single layer in hot oven for 8 minutes.  Remove, cool slightly and serves as an appetizer with wine, champagne or your favorite non-alcoholic before dinner drink.  Serves 4-5 as an appetizer.  (As an entree, serves 2-3; remove tails before cooking.) Iris' Fruit Platter and Goat Cheese Log w/ Vanilla Fig Balsamic Vinegar    Grapes (white and red) in bunches    Ripe pear slices    Strawberries (leave stems on)    Meyer Lemon Olive Oil walnuts (recipe above)    Log of goat cheese    Vanilla Fig Balsamic Vinegar Arrange fruits in groupings on large platter.  Place walnuts together in one spot.  Then place goat cheese log with vinegar drizzled in a stream on top of it.  Surround log w/  crackers.  Pour extra of this amazing vinegar in a little bowl for dipping the fruit. Great for a cocktail party or at the start of a dinner. Hope's Baked Brie w/ Vanilla Fig or Raspberry Balsamic Vinegar Pre-heat oven to 350 degrees    1 8" to10" wheel of Brie cheese (w/ rind on)    2 Tbsp. Vanilla Fig or Raspberry Balsamic Vinegar Place brie in oven-safe baking dish for 15 minutes (more or less till starting to bubble).  Place on platter.  Drizzle vinegar artfully over brie.  Serve w/ crusty bread slices or crackers. Ann's Oven Baked French Fries w/ White Truffle Oil Pre-heat oven to 400 degrees 3 medium organic potatoes 2-3 Tbs. olive oil 2-3 drops White Truffle Oil Salt/Pepper Scrub, peel (optional) and thinly slice potatoes.  Pat dry and place on lightly oiled cookie sheet in one layer.  Mix olive oil and truffle oil in a small bowl.  Brush slices lightly on both sides on sheet.  Sprinkle w/ salt and pepper.  Bake about10 minute (or till they start to brown) and turn and cook until crispy.  Serve as side dish on warmed plates.  Serves 3-4. Lenny's Grilled Peaches w/ Vanilla Fig Balsamic Vinegar    Ripe yellow peaches (skin on)    Vanilla Fig Balsamic Vinegar Cut peaches in half.  Remove pits.  Paint exposed fleshy sides w/ vinegar.  Place in hot grill pan or on rack of outdoor barbecue grill, flesh side down till grill marks appear and peaches are warmed (4-5 minutes....keep you eye on it).  Vinegar will carmelize.  Great as side dish w/ pork. Iris' Skewered Pineapple Spears w/ Traditional Balsamic or Vanilla Fig Balsamic Vinegar    1 whole fresh golden pineapple (or buy one from store already cleaned and cut into spears)    Traditional Balsamic or Vanilla Fig Balsamic Vinegar    Wooden skewers (soaked in water for 1/2 hour before using) Put skewer through pineapple spears length-wise.  Paint all sides w/ vinegar.  Follow recipe above for grilled peaches.  Great as part of a fruit platter. Iris' **Strawberries w/ Traditional Balsamic Vinegar    Fresh strawberries    Traditional Balsamic Vinegar Clean strawberries.  Remove stems and leaves.  Place in martini glass.  Drizzle vinegar on top.  Simple and elegant dessert. **Substitute raspberries (w/ Raspberry Balsamic Vinegar), blackberries or blueberries or a combination of all w/ the vinegar of your choice from our diverse line).     Jack's Noodles w/ Asian Dipping Oil 1 package thin spaghetti (or your noodle favorite), cooked and still warm 1/2 cup Asian Dipping Oil (to start - add more if needed) 1/4 tsp. wasabi (or to taste) 3 tsp. Thai peanut sauce 3 scallion stalks, rough chopped Boil noodles till al dente, drain and place in large bowl.  Combine Asian Dipping Oil, wasabi and peanut sauce till blended.  Pour over warm noodles, gentle toss.  Finish w/ scallions sprinked on top.