Recipes

Ingredients 1 pound Brussels sprouts, trimmed, halved and outer leaves removed3 Tbs Cilantro & Roasted Onion Olive Oil2-3 Tbs Red Apple Dark Balsamic, divided1 whole pomegranate or 1 1/2 cup pomegranate seedsfresh ground pepperSea SaltDirections1. Preheat the oven to 425⁰. In a large bowl toss the Brussels sprouts with the Cilantro and Roasted Onion Olive Oil and 1 tablespoon of the Red Apple Dark Balsamic.2. Roast in the oven for 25 minutes, or until tender, tossing the sprouts every 10 mi …

Mango-tastic! This Mango & Cucumber Salsa is light and refreshing and full of flavor. The combination of the ingredients, including Serrano Honey Vinegar and Persian Lime Olive Oil, is outstanding. Enjoy with whole grain scoops for a delicious snack. Or use to top a Salmon filet or chicken breast.Ingredients:2 ripe mangos, peeled, pitted, and diced1/2 cucumber, peeled and diced2 tablespoons finely chopped green onions3 tablespoons fresh cilantro leaves, chopped1/2 sweet red bell pepper, chop …

Ingredients1/3 cup Cilantro & Roasted Onion Oil¼ cup coarsely chopped fresh cilantro¼ cup Mango White Balsamic Vinegar4 (8oz.) salmon steaks2 Tbsp. Olive Oil (may use more of the Cilantro & Roasted Onion Oil or a traditional EVOO)1 Tbsp. minced garlic Sea salt and pepper to taste1 lime, quarteredDirectionsPreheat grill at a medium-high heat. Mix the Cilantro & Roasted Onion Oil, Ripe Peach Balsamic Vinegar, and cilantro in a small bowl and set aside.Rub the salmon steaks lightly with …

Ingredients: 1 butternut squash (about 1 1/2 pounds), cut into 1/2-inch pieces2 tablespoons of blood orange olive oilKosher salt and black pepper to taste1 Tablespoon of honey1/2 cup of cinnamon pear balsamic4 slices of toasted bread of your choice1/2 cup of ricottaDirections: Heat oven to 450° F. Toss the squash, oil, salt and pepper on a rimmed baking sheet and roast, tossing once until tender, 16 to 18 minutes. Meanwhile, combine the vinegar and honey in a small pot over medium heat and cook …

2 cups of blueberries3 tablespoons of sugar1/2 tablespoon flour1/8 teaspoon salt2/3 cup oats2/3 cup loosely packed brown sugar1/4 cup flour1/2 teaspoon cinnamon1/2 stick softened butter1 teaspoon vanilla extract1/2 cup + 1 tablespoon balsamic vinegar1-2 tablespoons coarse sugar for crunchvanilla ice creamPreheat oven to 375 degrees F.In a bowl, mix blueberries with sugar, 1/2 tablespoon of flour and salt. Spray a baking dish with non-stick spray and add blueberries. I used a 4 1/2 x 6 1/2 baking …

Vermont Maple Balsamic Vinegar adds a sweet and tart flavor while Dijon mustard adds a savory note. This outstanding entree is takes pork to a different level.Ingredients:1/3 cup MDOO’s Vermont Maple Balsamic Vinegar 2 teaspoons Dijon mustard 1 pork tenderloin, trimmed, sliced into 1 inch medallions, then pounded 2 teaspoons MDOO's Milanese Gremolata Extra Virgin Olive OilDirections:Whisk Dijon mustard and Vermont Maple Balsamic together. Heat Milanese Gremolata Extra Virgin Olive Oil in a nonst …

These melt-in-your-mouth Olive Oil Breadsticks with Pecorino & Garlic are the perfect companion to any meal. It goes without saying they are fabulous with your favorite pasta dish.Ingredients:4 cups bread flour 1/12 cups warm water 1/4 cup + 2 tablespoons MDOO EVOO 1 tablespoon kosher salt 1 tablespoon granulated sugar 2 1/4 teaspoons or 1 packet active dry yeast 1 teaspoon granulated garlic 1/2 cup grated Pecorino Romano cheeseDirections …

This Penne with Roasted Asparagus and Balsamic Butter absolutely melts in your mouth. Our Traditional Aged Balsamic Vinegar is definitely the "secret ingredient" in this recipe that makes this pasta dish anything but ordinary!Ingredients:1 pound asparagus 1 tablespoon Extra Virgin Olive Oil 2 teaspoons salt 1/2 teaspoon freshly ground black pepper (Our Seasonello aromatic herbal salt would be an awesome substitute for the salt and pepper.) 1/2 cup + 2 tablespoons Traditional Aged Balsamic V …

Slow roasting whole garlic heads brings out a nutty sweetness in the garlic and turns the cloves creamy and spreadable. A robust olive oil is a must here otherwise you will loose the lovely marriage of flavors as the character of olive oils with modest phenol content will dissipate under such heat. Use roasted garlic in dressings, sauces, marinades, smeared on a slice of toasted baguette with a drizzle of olive oil, in aioli, on roasted meats, grilled meats, fish, chicken breast, with vegetables …

Marinated chicken breast in blueberry balsamic vinegar adds delicious flavor to this spinach salad. Fresh blueberries, pears, red peppers and goat cheese drizzled with Blueberry Balsamic Vinegar and Extra Virgin Olive Oil make this salad a gourmet delight!Ingredients:4 chicken breasts 1 package Baby Spinach, washed and patted dry 4 pears, sliced 1 red pepper, sliced or chopped 1 cup fresh blueberries 1 4oz. package Goat cheese walnuts or pecans optional 1 1/4 cups Blueberry Balsamic Vineg …