 Ingredients 1/2 cup ketchup 2 tablespoons brown sugar 2 tablespoons Raspberry Dark Balsamic 1/2 teaspoon onion powder 1/4 teaspoon garlic powder Pinch of chipotle powder 1 cup fresh raspberries Add the ketchup, brown sugar, Raspberry Dark Balsamic, onion powder, and garlic powder to a small bowl and whisk until well combined. Puree the raspberries in a blender, then, to remove the seeds, strain raspberries through a fine mesh strainer over a small bowl until only seeds remain in the strainer. Whisk the raspberries puree into the barbecue sauce until fully blended. Yields about 1 cup of sauce
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 Ingredients 1/2 cup dark brown sugar ¼ - ½ cup Sriracha (to taste) ½ cup rum (or bourbon, whiskey) 1-2 tablespoons Savory Black Garlic Balsamic ¼ cup soy sauce ¼ cup ketchup ¼ cup Worcestershire sauce 2 cloves garlic, crushed 1 teaspoon ground dry mustard ground black pepper to taste Combine all the ingredients to a saucepan over medium-high heat. Simmer for 30 minutes, stirring occasionally. Remove the sauce from the stove and let cool. Store in an airtight container in the refrigerator until ready to use. Yields about 1 cup of sauce  Ingredients ¾ cup low sodium soy sauce ¼ cup water 1 cup light brown sugar ¼ cup mirin 2 tablespoons Toasted Sesame Oil 1 tablespoon Honey Ginger Balsamic 1 tablespoon rice wine vinegar ¼ teaspoon black pepper ½ teaspoon red pepper flakes 2 teaspoons sriracha 1 tablespoon grated ginger 1½ tablespoons grated garlic 1 scallion finely chopped 3 tablespoon cornstarch + 3 tablespoons water, for a slurry In a saucepan combine the soy sauce, ¼ cup water, brown sugar, mirin, Toasted Sesame Oil, Honey Ginger Balsamic, rice wine vinegar, black pepper, red pepper flakes, sriracha, ginger, garlic, and scallion. Heat the sauce on high and bring to a boil, about 5-7 minutes. In a small bowl, combine the 3 tablespoons of water and cornstarch until smooth. Once the sauce is boiling, add the cornstarch slurry and whisk until thick. Continue to cook the sauce until it is thick enough to coat the back of a spoon and hold, about 6-8 minutes. Remove the sauce from the stove and let cool. Store in an airtight container in the refrigerator until ready to use.Yields about 1 cup of sauce.  Ingredients 2 large ripe peaches, peeled, pitted and chopped ½ cup ketchup ¼ cup bourbon (we used Markers Mark) ¼ cup Palmetto Peach Bourbon White Balsamic ¼ cup Mike’s Hot Honey ¼ cup brown sugar 2 tablespoons Worcestershire sauce 2 teaspoons Dijon Mustard 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon salt ¼ teaspoon freshly ground black pepper 1/8 teaspoon allspice Add all ingredients in a blender and blend until mixture is smooth, 15 to 20 seconds. Pour mixture into a medium saucepan. Bring to a light boil over medium heat, whisking constantly. Reduce heat to medium-low and simmer until thickened, 15 to 20 minutes (sauce will thicken further upon cooling). Remove the sauce from the stove and let cool. Store in an airtight container in the refrigerator until ready to use. Yields about 1 cup of sauce.  Ingredients ¾ cup yellow mustard ¼ cup Dijon mustard 2 tablespoons honey ¼ cup brown sugar ¼ cup Premium Gold Reserve White Balsamic ½ teaspoon cracked black pepper 1 tablespoon Worcestershire sauce ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon cayenne pepper pinch of salt To a saucepan over medium-high heat, whisk all ingredients together and bring to a boil. Reduce heat and let the sauce simmer for 5 minutes stirring occasionally. Remove the sauce from the stove and let cool. Store in an airtight container in the refrigerator until ready to use. Yields about 1 cup of sauce.  Ingredients 3/4 cup fresh Pineapple, diced 1/4 cup fresh Pineapple Juice 2 tablespoons Golden Pineapple Balsamic 1 tablespoon Spicy Green Chili Fresco EVOO ½ cup light Brown Sugar 1 Jalapeno, seeds and ribs removed 1 large Garlic clove Salt+ Pepper to taste 1 Tbsp Tomato Paste Add the pineapple chunks, fresh pineapple juice, Golden Pineapple Balsamic and Spicy Green Chili EVOO, light brown sugar, garlic clove, and chopped jalapeno to a saucepan and cook over medium heat until the brown sugar has dissolved and the mixture begins to simmer, about 5 minutes. Turn the heat down to medium low, and add the salt, black pepper, and tomato paste. Use a blender or immersion blender to puree. Store in an airtight container in the refrigerator until ready to use.  Dressing ¼ cup Greek Seasoning EVOO 2 tablespoons Greek Seasoning White Balsamic 2 tablespoons Red Wine Vinegar 1 garlic clove, minced ¼ teaspoon Dijon mustard ¼ teaspoon sea salt Freshly ground black pepper Salad 1½ cups dry orzo pasta 2 Persian of English cucumbers, diced 2 cups cherry tomatoes, halved 4 ounces feta cheese, cubed 1/3 cup thinly sliced red onion ½ cup pitted Kalamata olives ½ cup fresh mint leaves, chopped ½ cup fresh basil leaves, torn Bring a large pot of salted water to a boil. Cook the orzo according to package directions until tender. Drain and rinse briefly under cool water. Transfer to a large bowl and allow to cool. In a small bowl or jar, whisk together the Greek Seasoning EVOO & Balsamic, Red Wine Vinegar, garlic, Dijon mustard, sea salt, and several grinds of black pepper. Add the cucumbers, tomatoes, feta, red onion, olives, mint, and basil to the cooled orzo. Pour the dressing over the salad and toss gently to combine. Garnish with additional mint and basil before serving. Also delicious with the addition of chickpeas, or skip the orzo and make it with couscous or farro instead.  Dressing ¼ cup Sweet Citrus Heat White Balsamic ¼ cup Spicy Green Chili Fresco EVOO 1 small garlic clove, grated ½ teaspoon ground cumin ¾ teaspoon sea salt Freshly ground black pepper Salad 1½ cups black beans, drained and rinsed Kernels from 2 ears fresh corn (about 1½ cups) 1 red bell pepper, diced ½ cup chopped fresh cilantro ½–1 jalapeño, seeded and diced 1/3 cup diced red onion 3 tablespoons Cotija cheese 1 ripe but firm avocado, diced 2 tablespoons toasted pepitas (optional) Additional cilantro for garnish In a large bowl, whisk together the Sweet Citrus Heat White Balsamic, Spicy Green Chili Fresco EVOO, garlic, cumin, salt, and pepper. Add the black beans, corn, red bell pepper, cilantro, jalapeño, and red onion. Toss well to coat. Gently fold in the Cotija cheese and avocado. Taste and adjust seasoning if needed. Garnish with additional cilantro and toasted pepitas before serving.  Salad 4 peaches, ripe but firm, sliced 8 oz fresh mozzarella, sliced 10–12 fresh basil leaves, torn 2 tablespoons Meyer Lemon Extra Virgin Olive Oil 2 tablespoons Premium Gold White Balsamic ½ teaspoon flaky sea salt Freshly ground black pepper, to taste In a small bowl or jar, whisk together the Meyer Lemon EVOO and Premium Gold White Balsamic. Arrange the peach slices and mozzarella on a serving platter, alternating colors and layers for a beautiful presentation. Scatter the torn basil over the top. Drizzle with the Meyer Lemon EVOO and Premium Gold White Balsamic dressing. Finish caprese salad with flaky sea salt and freshly ground black pepper before serving,  Salad 4 cups shredded cabbage blend (green, red, and Savoy cabbage) 1 cup shelled edamame, cooked and cooled 1 cup shredded carrots 1 red bell pepper, thinly sliced 3 scallions, thinly sliced 1 cup chopped cilantro Dressing 3 tablespoons Honey Ginger White Balsamic 1 tablespoon Toasted Sesame Oil 1 tablespoon low sodium soy sauce 1 garlic clove, minced ¼ teaspoon red pepper flakes (optional) Optional Garnishes Toasted sesame seeds Chopped roasted peanuts or cashews Crispy wonton strips Additional cilantro In a large bowl, combine the cabbage blend, edamame, carrots, bell pepper, scallions, and cilantro. In a small bowl or jar, whisk together the Honey Ginger White Balsamic, Toasted Sesame Oil, soy sauce, garlic, and red pepper flakes, if using. Pour the dressing over the slaw and toss well to coat. Cover and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, toss again and garnish with toasted sesame seeds, chopped peanuts or cashews, and additional cilantro, if desired.  For the Salad 2 pounds Yukon Gold potatoes, cut into bite-sized pieces 2 celery stalks, diced 4 radishes, thinly sliced 1/3 cup sliced scallions ¼ cup fresh dill, chopped ¼ cup fresh chives, chopped For the Dressing 1/3 cup plain Greek yogurt 1/3 cup mayonnaise 2 tablespoons Fresh Dill EVOO 2 tablespoons Lemon Cucumber White Balsamic 1 tablespoon Dijon mustard 1 garlic clove, grated 1 teaspoon sea salt Freshly ground black pepper Place potatoes in a large pot and cover with cold salted water. Bring to a boil and cook until fork-tender, about 10–12 minutes. Drain and cool slightly. In a large bowl, whisk together the Greek yogurt, mayonnaise, Fresh Dill EVOO, Lemon Cucumber White Balsamic, Dijon mustard, garlic, sea salt, and pepper. Add the warm potatoes and toss gently to coat, then fold in the celery, radishes, scallions, dill, and chives. Cover and refrigerate for at least 1 hour before serving. |