1 pint grape tomatoes 1 ripe avocado 2 ears of fresh sweet corn 2 tablespoons fresh cilantro, chopped 2 tablespoons Honey Ginger Balsamic 2 tablespoons Persian Lime Olive Oil 1/2 teaspoon Tuscany Seasoning or salt/pepper mix to taste Grill corn over medium heat until slightly browned. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro. Whisk Honey Ginger Balsamic Vinegar with Persian Lime Extra Virgin Olive Oil and Tuscany seasoning. Combine tomatoes, avocado, cilantro, and grilled corn with the salad dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle.
Carrot & Zucchini Gingerbread with Toasted Almond Oil & Honey-Ginger White Balsamic Glaze Ingredients 1 1/2 cups whole wheat flour 1 cup finely grated zucchini 1 cup finely grated carrot 1/2 cup toasted almond oil 1/2 cup molasses 2 large eggs 1 1/2 cups brown sugar 1 tablespoon freshly grated ginger 1 teaspoon cinnamon 1/4 teaspoon cloves 1/4 teaspoon allspice 1/2 teaspoon salt 1/2 teaspoon baking soda 1 cup hot water Glaze 1 cup powdered sugar 1 tablespoon honey ginger white balsamic Combine flour, baking soda, cinnamon, salt, allspice, and cloves and baking soda in a large bowl. Whisk well and set aside. Preheat the oven to 350 F., and grease a 9-inch-by-5-inch loaf pan with toasted almond oil. In a separate bowl stir combine the almond oil, brown sugar, eggs, molasses, ginger and whisk well. Add the carrot and zucchini. Add the flour mixture in three parts alternating with the hot water in three additions, beating until flour is just incorporated. Pour into prepared pan and bake until a toothpick inserted in the middle comes out clean, about 45 minutes. Cool cake in pan for 10 minutes and then turn out onto a rack to cool completely. Whisk the powdered sugar with the honey ginger white balsamic and drizzle over the cooled gingerbread.
Try this recipe over some really good vanilla ice cream (and don't leave out the last surprise ingredient). 10 cups strawberries, trimmed and halved (4 pounds whole berries) 1 1/4 cups TASTE Traditional balsamic vinegar (if you use the grocery store kind, you will need to add sugar) 1 cup fresh basil leaves, torn into small pieces and loosely packed 2 teaspoons freshly ground black pepper
In a small bowl whisk 3 tablespoons of our California Garlic EVOO with 3 tablespoons of Fig Balsamic, 1 teaspoon fresh rosemary, 1 teaspoon fresh thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add 6 medium portabello mushrooms de-stemmed and cleaned. Let marinate at room temperature for 30-45 minutes. Grill over medium-high indirect heat for 3-5 minutes per side. Serve on a bun with lettuce, tomato, and a thin slice of red onion.
4 chicken breasts 1/4 cup Alfoos Mango White Balsamic Vinegar 1/4 cup Coconut White Balsamic Vinegar 1 tablespoon Dijon mustard 1 teaspoon honey 1 tablespoon Tuscan Herb seasoning 1/2 cup robust, high quality Extra Virgin Olive Oil Combine the Mango and Coconut White Balsamic Vinegars, mustard, honey, and Tuscan Herb seasoning. Whisk in Extra Virgin Olive Oil until well blended. Pour marinade over chicken breasts, and marinate for at least 2 hours in the refrigerator. Prepare outdoor grill for medium-high heat. Cook 7 to 10 minutes per side, or until no longer pink and juices run clear. Toss some pineapple slices on the hot grill and serve as a complementing dish.
2 cups cooked spiral whole-wheat pasta 3 cups fresh baby spinach, shredded 1 12-ounce jar whole beets (1-1/2 cups), cut in half 1/4 cup chopped red onion 2 tablespoons chopped walnuts 2 tablespoons TASTE Vermont Maple Balsamic Vinegar 1 teaspoon Extra Virgin Olive Oil Mix pasta, spinach, beets, onion, and walnuts in a salad bowl. Combine maple balsamic vinegar and extra virgin olive oil in a small jar and shake well. Pour over salad. Serve immediately or cover and refrigerate until you're ready to eat. Add a little crumbled feta or goat cheese if you like. Now is the perfect time of year to use fresh beets rather than preserved, it just takes a little more time. Serves six. Each serving contains about 123 calories, 4 g protein, 3 g fat, 0 mg cholesterol, 23 g carbohydrates, 3 g fiber, and 120 mg sodium.
2 ripe avocados, peeled and pitted Juice of one lime 1/4 cup red onion, finely chopped 2 Tablespoons Cilantro & Roasted Onion Extra Virgin Olive Oil 1 clove garlic, finely chopped 1 Teaspoon sea salt 1/2 Teaspoon freshly ground black pepper 1 Tablespoon Jalapeno Balsamic Vinegar Combine the avocados and lime juice in a small bowl and lightly mash with fork. I like to leave it a little chunky. Stir in remaining ingredients. Serve immediately. Or (this rarely happens) chill for serving later. Since California avocados are at the seasonal peak, and 5 for $4 at the grocery store, double the above recipe, and with the remaining avocado: Cut it in half Remove the pit Fill the cavity with Espresso Balsamic Enjoy with a spoon!
1 1/2 pounds trimmed boneless leg of lamb cut in 1" pieces 2 large zucchini cut in 1" chunks 1/2 pound cremini mushrooms 2-3 medium bell peppers in assorted colors cut in 1" pieces 8 large skewers - metal or wooden soaked in water for 1 hour For the Marinade 1/2 cup Taste's rosemary olive oil 1/4 cup lemon juice 2 cloves garlic minced 2 teaspoons kosher salt fresh ground pepper to taste Combine all the marinade ingredients and whisk well. Toss the lamb, mushrooms, and veggies with the marinade and coat well. Place the kabob ingredients into a zip lock bag or large covered bowl, refrigerated for at least 2 hours, and up to 6. Prepare a grill and over medium, indirect heat, assemble the kabobs with some lamb and assorted veggies on each skewer. Grill for 8-10 minutes for medium doneness. Serves 6-8
These delicious little cookies are loaded with flavor despite their short ingredient list. And, they're a snap to make. Enjoy them with a fresh pot of tea or your morning coffee. This recipe is dairy-free. 3 cups unbleached organic flour 2 cups granulated cane sugar 1 teaspoon salt 2 teaspoons baking powder 2 teaspoons green cardamom seeds, freshly ground 1 cup Persian Lime infused olive oil 2 large eggs, whisked Directions Preheat the oven to 350 F. In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, add the sugar, oil, and eggs. Beat on medium speed until thick and creamy, about 3 minutes. In a separate bowl whisk together the flour and remaining dry ingredients. Add the dry ingredients to the wet ingredients in three additions beating in between additions until no dry flour remains. Scoop approximately two teaspoons of dough per cookie, and place the rounded mounds at about 1 1/2" intervals onto a well greased or parchment lined cookie sheet pan. Bake in the center of the oven for 10 minutes. Increase the heat to 425 F and bake for an additional 2 minutes to aid in creating a crackly golden brown exterior. Remove the cookies to a rack to cool. Repeat with the remainder of the dough. Yields about 48 cookies
3 cups unbleached organic flour 2 cups granulated cane sugar 1 teaspoon salt 2 teaspoons baking powder 2 finely grated orange peel 1 cup Blood Orange (fused) Agrumato Olive Oil 2 large room temperature eggs, whisked 2 tablespoons fresh squeezed orange juice Powdered sugar for garnish Directions Preheat the oven to 350 F. In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, add the sugar, orange agrumato oil, orange juice, and eggs. Beat on medium speed until thick and creamy, about 3 minutes. In a separate bowl whisk together the flour and remaining dry ingredients. Add the dry ingredients to the wet ingredients in three additions beating in between additions until no dry spots remain. Pipe the cookie dough using a pastry bag fitted with a star shaped pastry, portioning approximately two teaspoons of dough per cookie, onto a parchment lined cookie sheet pan. Alternatively, use two spoons to drop batter onto the cookie sheet. Bake in the center of the oven for 10 minutes. Increase the heat to 425 F and bake for an additional 2 minutes to aid in creating a golden brown exterior. Remove the cookies to a rack to cool. Repeat with the remainder of the dough. When fully cooled, dust with powdered sugar. Yields about 48 cookies