INGREDIENTS

• 1 batch of asparagus cut into 2-inch pieces

• 2 TBS Sicilian Lemon Balsamic

• Shaved Paramsan

• Salt and Pepper

METHOD

Heat 1 tsp of your favorite Galley O/O over medium heat

sprinkle with salt and pepper and stir cook for about 3-4 minutes until it begins to brown. Remove from heat and drizzle with balsamic, mixing to ensure asparagus is coated. Plate and sprinkle with parmesan

This simple and delicious recipe is great when hosting your next party or perfect for a festive holiday punch.  Mildly tart and not too sweet  it's sure to be crowd pleaser.

INGREDIENTS

• 15 oz Dry Red Wine

• 1/5 0z Pomegranate Dark Balsamic

• 2 oz Orange Juice

• 1-2 oz Ginger Ale

• Rosemary, Orange Slices & Pomegranate seeds for a festive garnish

METHOD

Stir wine, orange juice and balsamic together. Mixture can also be prepared in advance or in a party size portion. To serve fill cup with ice pour mixture over leaving about an inch at the top of he glass for Ginger ale, stir in gently and finish with garnish of your choice.

INGREDIENTS

Marinade

• 4 boneless skinless chicken breasts
• 2/3 c Strawberry Balsamic Vinegar
• 1/3 c Basil Olive Oil
• 2 tbsp soy sauce
• 3/4 tsp fresh ground black pepper
• 4 medium garlic cloves, minced
• 1 roasted red pepper cut into 1" strips or thinly sliced tomato enough for 3 slices per breast

Glaze

• 2 c Strawberry Balsamic Vinegar
• 1/2 c brown sugar
• 6 oz fresh mozzarella, sliced
• 1 red bell pepper fresh basil

METHOD

Mix all marinade ingredients and pour over chicken breasts (we use a gallon size plastic freezer bag). Let marinade 30 mins to overnight. The longer it marinates the more flavorful it will be! To make the glaze mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Drizzle bell pepper with olive oil and season with salt & pepper. Grill chicken over medium heat about 20 minutes until internal temperature reaches 140 degrees F. Grill bell pepper skin side down until skin blisters & is easily removed. Peel blistered skin off peppers. To plate layer mozzarella, basil leaves & grilled bell pepper on top of chicken. Drizzle with balsamic glaze.

Makes: 4-6 Time: 1 hr

INGREDIENTS

• 8 oz lobster meat chopped and lightly cooked in butter

• 2 Tbs Soy Sauce

• 2 Tbs Ginger and Black Garlic O/O

• 1 Tbs Serrano Honey Vinegar

• 2 Tbs Sriracha

• 4 Tbs Mayo

• Fried onion crisps

• 2 TBS minced red onion

• 2 minced garlic cloves

METHOD

Mixed equal parts soy sauce, and Serrano Honey Vinegar, three cloves of fresh garlic chopped and about two tablespoons of chopped red onion, and of course a large helping of ginger and black garlic olive oil add salt and pepper to taste. Mix well and toss in cooked lobster. Whipped up a quick spicy mayo with sriracha and mayo, spread on buttered toasted rolls and load it with lobster! I topped it off with some onion crisps and a squeeze of fresh lemon

INGREDIENTS

• 1 box Rigatoni Pasta
• 2 Tbs Lemon Olive Oil
• 1 cup Frozen Pees
• 1/2 cup Finely grated parmesan cheese
• 15 oz ricotta cheese
• 2 cloves finely chopped garlic
• 1 tsp red pepper flake
• Salt and Pepper
• Fresh Basil

METHOD

Boil pasta in heavily salted water and cook for about 6 minutes, add frozen pees and continue to cook until pasta is al dante, reserve about 1 cup of pasta water and strain the rest.

Mix together cheeses, garlic, olive oil, red pepper and S & P. Add pasta water little by little to create nice cream constancy. Add more salt, pepper or pepper flake to taste and mix in pasta, garnish with fresh chopped basil.

This quick easy cocktail classic has a new twist with Peach White Balsamic in the mix.  Just a splash of our peach-flavored vinegar wakes up your sparkling wine and makes it a great addition to your next brunch. Don't forget to garnish and complete the experience.

INGREDIENTS

• 1 Cup Peach White Balsamic 
• 1 pound peeled, sliced ripe peaches or 1 16-ounce bag frozen peaches, defrosted 
• 1 bottle chilled Prosecco or other sparkling white wine 
• A spring of mint or fresh raspberries for garnish

METHOD

Muddle (mash) peaches in bottom of pitcher. Add vinegar and Prosecco/ sparkling wine to pitcher. Stir & pour into glass. Garnish with raspberry and/ or mint.

Makes: 4-6 Time: 5 mins

This super simple cocktail is light and refreshing with the bright flavor of our Key Lime White Balsamic.  If gin isn't your liquor of choice you can easily substitute vodka or even a white tequila for a skinny margarita light option.

INGREDIENTS

2.5 oz Gin of Hendrik's Gin

.5oz Key Lime white Balsamic

Cup of ice

Slice of lime ( Garnish)

METHOD

Add all ingredients into a cocktail shaker

Shake vigorously

Strain into a chilled martini glass

garnish with thin slice of lime

Makes: 1 cocktail Time: 2 minutes

INGREDIENTS

• Pizza dough 
• 1/4 pound prosciutto di Parma, sliced thin 8 ounces 
• fresh mozzarella cheese 
• 1/2 pound fresh ricotta cheese 
• 1 cup arugula, washed 
• Garlic Olive Oil to taste
• Fig Balsamic to taste
• Salt Pepper

METHOD

Preheat the oven to 400 degrees. Roll out pizza dough on a floured surface. Spread a thin layer of ricotta cheese. Place the prosciutto on top. Layer with thin slices of fresh mozzarella (not too close together, as the cheese will spread as it melts). Sprinkle with salt and pepper. Drizzle with garlic olive oil. Cook for about 12-14 minutes, until the crust is golden and the cheese is bubbly. Allow to cool for 10 minutes. Toss the arugula on top. Drizzle the Fig balsamic vinegar over the top.

Makes: 4 Time: 25 m

INGREDIENTS 

• 1 1/2 pounds fresh beets 
• 8 oz. Chevre (fresh goat cheese) 
• 6 cups baby arugula or mixed greens 
• 1 cup whole pecans, toasted 
• 1/4 cup + 2 tablespoons Cranberry-Pear White Balsamic Vinegar 
• 1 tablespoon good quality grainy mustard 
• fresh ground pepper to taste 
• 1/3 cup + 2 tablespoons EVOO

METHOD

Preheat the oven to 400. Trim the beets and wrap in one foil packet drizzled with a tablespoon of water. Roast for 1 hour or until tender when pierced through with a knife. Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels. Warning: This will dye your hands bright red. Cut the peeled beets in to 1" pieces and toss with 2 tablespoons of Cranberry-Pear White Balsamic whisked together with 2 tablespoons of olive oil, and set aside. In a medium size bowl, whisk the remaining Cranberry-Pear White Balsamic with the grainy mustard until well combined. Slowly drizzle in your olive oil of choice, whisking constantly until the mixture is thickened or emulsified. Add freshly ground pepper and sea salt to taste. Arrange the greens in a bowl or on a platter and dress with the Cranberry-Pear White Balsamic vinaigrette. Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese and toasted pecans.

Makes: 6-8 servings Time: 1.5 hours 

INGREDIENTS

• 12 oz Pasta of your choice
• 1/4 cup Milanese Gremolata Oil Oil
• Half a red onion thinly sliced
• 4 or more cloves of garlic chopped
• 1 Zucchini sliced
• 1 red Pepper Sliced
• 1/2 cup Grated Parmesan
• 1/4 cup dry white wine (optional)
• Any additional veggies you may have on hand

METHOD

Cook pasta in heavily salted water according to directions, set aside

heat about 3/4 of olive oil over medium heat and add onion, cook until begin to soften.

add Zucchini and red pepper, cook for about 2 minutes. don't over cook veggies so they remain crisp and colorful

add Garlic and salt and pepper to taste

add wine if desired and lower heat slightly, can also use pasta water if you prefer not to add wine allow to cook down slightly stirring regularly.

when consistency becomes slightly thicker try for flavor and add more salt and pepper if desired, then toss in cooked pasta and remaining olive oil mixing well.Remove from heat top with parmesan cheese.

INGREDIENTS

• 1/2 cup vodka (Tito’s is best) 

• 1/2 cup tablespoons flavored white balsamic vinegar, like Cranberry Pear White Balsamic

• 3 cups club soda 

• Garnish: limes or fresh cranberries

METHOD

Mix ingredients and serve over ice. 

Optional Garnishes: add a slice of lime and cranberries. 

Note: Make it in a mason jar, the measurements are built in!

Makes: 4 drinks Time: 5 mins

INGREDIENTS 

• 2 Racks of lamb (about 2 lbs) 
• .5 TBS Dijon or mild mustard 
• 1.5 TBS Pomegranate Dark Balsamic 
• 2 TBS Herbs de Provence Olive Oil 
• 1.5 cups panko bread crumbs (enough to coat rack) 
• Salt and pepper

MEHTOD

Preheat the oven to 350°F. For extra flavor rub lamb a drizzle of Pomegranate Balsamic and sprinkle with salt and pepper. Heat 2 TBS of Herbs de Provence OO, on high in frying pan. Quickly sear each side of the two racks, roughly one minute each side, remove from heat In a bowl combine .5 TBS mustard and 1 TBS pomegranate balsamic, use your hands to rub the mixture on the lamb racks coating thoroughly. Mix breadcrumbs and a pinch of salt and pepper on a plate and cover racks entirely with breadcrumb mixture. Once coated place on baking sheet and Drizzle with small amount of Herbs de Provence OO, place in preheated oven cook for minutes 15- 20 minutes for medium to medium rare temperature. Remove from oven let stand for about 5 minutes before dividing rack. Serve immediately.

INGREDIENTS

2 - 28 oz. cans tomato puree 

1/2 cup white wine 

2 cups chicken or vegetable stock 

2 large red bell peppers, roasted, seeded, peeled and chopped, or one jar of roasted red peppers, drained & chopped 

3 tablespoons Tuscan Herb Olive Oil 

1 medium yellow onion, finely diced 

4 large cloves garlic, minced 

1 bunch fresh basil leaves washed, dried, & torn, reserving 

6 small sprigs for garnish

1 teaspoon dried oregano 

1/2 cup grated Romano Cheese 

1 cup heavy cream sea salt and fresh ground pepper to taste

METHOD

In a medium (5+ quart) heavy stock pot, heat one tablespoon of Tuscan Herb Olive Oil over medium-high heat. Add the onion and sauté until translucent, for about 3 minutes. Add the garlic and sauté for another minute. Add the white wine and reduce by half. Add the chicken stock, roasted peppers, tomato puree, basil leaves and oregano to the pot. Lower the heat to medium and simmer for 20 minutes. Remove the pot from heat. Using an immersion blender, puree the hot soup until smooth and creamy in consistency. Add the heavy cream and Romano Cheese and stir to combine. Adjust seasoning with salt and pepper to taste. Serve individual bowls of soup drizzled with approximately one teaspoon of Tuscan Herb Olive Oil or use Cayenne Chili Oil for heat and a sprig of basil. Serve immediately.

Makes: 4-6 servings Time: 50 mins