Ingredients: 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 … Continue reading
Ingredients: 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 … Continue reading
Ingredients: 1 large eggplant 1/2 c. tahini (sesame paste) 1 large clove garlic (more if you want but start w/ 1) 1/4 c. fresh lemon juice 1/4 tsp. cumin 1 Tbs. Traditional Balsamic Vinegar Salt/pepper to taste Great quality extra … Continue reading
Ann’s Harvest Salad for Two with Pomegranate Balsamic and Lime Olive Oil
Ingredients:
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
Instructions:
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 with Pomegranate Balsamic Vinegar and Lime Olive Oil
Sprinkle Gorgonzola cheese on top
Directions- 1) Line salad bowls with spring greens 2) Top with: – Fresh Raspberries – Crumbled feta cheese – Toasted Slivered almonds 3) Drizzle with: Lime Olive Oil and Raspberry Balsamic Vinegar This recipe is from the adventurous kitchen Susan … Continue reading
Iris’ Roasted Beet, Orange and Goat Cheese Salad with Traditional Balsamic Vinegar and Blood Orange Olive Oil always delights the palate. Ingredients: – 4 medium beets, roasted (golden Beets are great too if you can find them) – 2 navel … Continue reading
Pork Medallions with Vanilla Fig Balsamic and Pearl Onion & Pear Hash (substitute 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 … Continue reading
Ingredients: 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 … Continue reading
Chicken Breast is a staple in the American cooking rotation. Jazz it up and eat gourmet with less work using our Chicken Breasts with Onions and Raspberry Balsamic Vinegar Glaze recipe.
Ingredients:
Instructions:
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 (sauté mushrooms as desired). 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. Sprinkle a little parsley over the chicken if you like.
Ingredients: 2 whole medium chicken breasts 2 large ripe peaches (or 3 small) 1 large sweet onion (or 2 small) 2-3 Tbsp. Vanilla Fig Balsamic Vinegar in bowl Sprigs of fresh thyme, stripped (optional) Instructions: Prepare BBQ grill till hot and … Continue reading
