Near the end of grilling your favorite meat, poultry or fish, brush or drizzle on a few tbs of any flavor balsamic vinegar and finish cooking.
Bake mini chocolate cupcakes and cool. With the end of a wooden spoon create a small cavity in the center of each cupcake. Drizzle Cherry (or your favorite) balsamic in the cupcake cavity. Top with freshly whipped cream, nuts and a cherry. Serve immediately.
Toss a 50/50 mix of your favorite balsamic and olive oil combo with roasted potatoes and sweet potatoes, sage with sea salt and black pepper.
Combine soy sauce, Blood Orange oil and pour over grilled pork, add rosemary and pepper.
Toss Meyer Lemon Olive Oil on steamed broccoli with salt and pepper.
Garlic Olive Oil is delicious drizzle over your holiday meal of turkey (or any bird), stuffing or wild rice & cranberries.
Arrange sliced hard sausage and cheeses on plate and drizzle with Traditional Balsamic Vinegar.
Slice strawberries over a bowl of vanilla ice cream and drizzle Traditional or Strawberry or Chocolate Balsamic Vinegar.
Drizzle Arbequina Extra Virgin Olive Oil over good vanilla bean ice cream and sprinkle with Vietnamese cinnamon.
Drizzle Hickory Balsamic Vinegar (or your favorite) over bread, potatoes, any vegetables, pizza, salads and steaks.
Bread Dipping Oil
Mix 1 part Traditional Balsamic Vinegar to 4 parts Any Extra Virgin Olive Oil. Season to taste with sea salt, coarse ground black pepper, herbs, cheese, and garlic.
Garlic Mashed Potatoes
6-8 large potatoes--pick your favorite variety
Fresh ground black pepper
1/2 cup Garlic Olive Oil
Arbequina Extra Virgin Olive Oil
Boil potatoes until done then peel and mash. Add Garlic Olive Oil and pepper and mix with to desired consistency. Drizzle dish with Arbequina.
Corn, Tomato, and Scallion Salad
2 tbsp. Garlic Olive Oil
1 16 oz. can corn
1 pt. cherry tomatoes, halved
1 bunch scallions, sliced thin
2 tbsp. Traditional Balsamic Vinegar
Heat frying pan and add oil. Add corn and sauté 2 mins. Add tomatoes and salt to taste. Add scallions and sauté 2 mins. Mix in vinegar and serve.
Citrus Garlic Shrimp
1 lb. package linguine
½ c. Blood Orange Olive Oil
½ c. orange juice
1/3 c. lemon juice
3-4 cloves garlic, minced
Sea salt and fresh ground pepper
1 lb. uncooked medium shrimp, peeled and deveined
Shredded parmesan and fresh parsley for garnish
Cook linguine according to package directions. In food processor combine remaining ingredients except shrimp, process til blended. Pour into large skillet. Add shrimp to garlic mixture, cook 5 minutes until shrimp turns pink. Drain pasta and top with shrimp mixture. Sprinkle with cheese and parsley for garnish.
Citrus Salad with Bacon & Red Onion
4 cups torn mixed salad greens
4 cups baby spinach leaves
1 large navel orange, peeled, thinly sliced and halved
1/3 cup dried cranberries
1/3 cup thin red onion
3 slices bacon, cooked and crumbled
1/3 cup Blood Orange Oil
3 Tbs Traditional Balsamic Vinegar
Combine all ingredients except oil and vinegar. Whisk together oil and vinegar and add to salad and serve.
Garlic Basil Shrimp
½ lb fettuccini
2 tbs Basil Olive Oil
1 ¼ lb shrimp
3 cloves garlic
1/8 tsp red pepper flakes
¾ cup dry white wine
1 ½ cups grape tomatoes, halved
¼ cup finely chopped basil
Cook pasta according to package, drain and keep warm. Meanwhile, heat oil in skillet over medium high heat until hot. Add shrimp, cook 4 minutes, turning once, or until cooked through. Transfer shrimp to serving bowl. Add garlic and pepper flakes to pan. Cook about 30 seconds. Add the wine and cook 1-2 minutes, stirring occasionally. Stir in the tomatoes and basil. Season with salt and pepper. Return shrimp to pan and heat through. Serve with fettuccini.
1 lb asparagus
3 tbs Espresso Balsamic Vinegar
2 tbs fresh lemon juice
1 tbs Tuscan Blend Extra-Virgin Olive Oil
1 tbs soy sauce
1/8 tsp fresh ground black pepper
Oven = 425.
Snap or slice off tough ends of asparagus. Combine all ingredients in a large ziptop plastic bag; seal and marinate for 30 minutes. Remove asparagus from bag, and discard marinade. Place asparagus on jelly roll pan a bake for 12 minutes or until crisp-tender