 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.  These sunny muffins are infused with our Meyer Lemon Infused Olive Oil and are bursting with fresh blueberries. Light, moist, and full of fruity flavor, they’re the perfect treat for a summer breakfast—or a delicious snack any time of day. Ingredients:
 1 pound spaghetti or linguini
2 cloves garlic, minced 1/2 cup Garlic Butter EVOO Pinch of red pepper flakes 2 tablespoons chopped flat-leaf parsley 1/2 lemon, zested Cracked black pepper Freshly grated Parmigiano-Reggiano (optional)
To make this meal extra delicious, add sautéed or grilled Garlic Butter EVOO-marinated shrimp!  Elevate your appetizer game with our Black Truffle Mushroom Bruschetta. Sautéed wild mushrooms piled high on toasted baguette slices are brought to life with a luxurious drizzle of Black Garlic Dark Balsamic. This rich, earthy glaze adds depth and gourmet flair, perfectly balancing the savory mushrooms with just the right touch of sweetness. Finished with a pinch of flaky sea salt and shaved Parmigiano-Reggiano, it’s an irresistible bite of umami decadence. Ingredients: 1 lb. porcini mushrooms (or, a blend of your favorite variety) 3 tbsp Classic Italian, Primaiolo or Koreniki EVOO (more for toasts) 2 tbsp Black Truffle Aged White Balsamic 1 tsp sugar 1 tbsp fresh thyme Sea salt and pepper Half clove of garlic unpeeled 6 slices French bread 2 tsp or more Black Garlic Dark Balsamic Parmigiano-Regiano cheese Fresh basil leaves, chiffonade-cut
 Sweet, tangy, and drop-dead gorgeous—these pickled red onions are the little black dress of the pantry. Made with our Premium Gold White Balsamic, they’re bright, balanced, and ready to enjoy in just one hour. The ultimate finishing touch for everything from burgers to tacos to tuna salad. 1 small red onion 1 cup Premium Gold White Balsamic 1 cup water 1 tablespoons sea salt 1 garlic cloves 1/2 teaspoon peppercorns
Instructions:
 A beautiful hummus, packed with nutrients. We love it topped with a smattering of pomegranate seeds for a festive holiday touch. Serves 6-8. 1 (16 ounce) can chickpeas 1-2 cloves garlic 3 tbs tahini 2 tbs fresh lemon juice 1 tbs. Premium Gold White Balsamic 1 cup baby arugula (or watercress, or baby spinach) 1/3 cup Italian parsley leaves 3 tbs fresh chives 2 tbs fresh basil or tarragon leaves 2-4 tbs. Fresh Dill, Gremolata, Basil or Fior Fiore EVOO (start with two, but if your hummus is too thick, add more) Salt + Pepper Drain the chickpeas, reserving the liquid (aquafaba). Add 6 tablespoons of aquafaba into the bowl of a food processor, along with the remaining ingredients. Process the hummus until it’s very smooth, about 1-2 minutes. If too thick, add 1-2 tablespoons more of aquafaba, and/or a bit more EVOO. You want your hummus to be smooth and creamy, but not loose. Transfer the hummus to a large serving bowl and top with a drizzle of EVOO, more fresh herbs, olives, or pomegranate seeds.  INGREDIENTS
1/2 c each: Diced onions, diced carrots, diced celery Mushroom & Sage EVOO 1 cup Turkey Stovetop Dressing 1 lb. Sausage (mild, hot, or combo) 1 Egg 1/2 tsp. baking powder DIRECTIONS: * Preheat oven to 350 degrees * Sauté vegetables in 2 tablespoons of Mushroom Sage EVOO until tender. Set aside. * In a medium mixing bowl, mix stuffing mix with 3/4 cup hot water. Gradually mix in sausage (uncooked) until blended. * Stir in veggie mix, egg, & baking powder. Add a good drizzle of Mushroom & Sage, then mix to combine. * Drop by rounded spoonfuls onto a foil-lined baking sheet, cover with foil, then bake for 15 minutes. * Remove foil, drizzle Mushroom & Sage EVOO, and bake for an 15 additional minutes before serving.  INGREDIENTS * 1 bag Tortilla Chips * 12 ounces fresh cranberries, rinsed and drained * 1/3 cup granulated sugar * 2 jalapeños, ribs and seeds removed, minced * 1/4 cup cilantro, finely chopped * 1/4 cup green onions, finely sliced * 2 tablespoons Cranberry Pear Balsamic * 2 tablespoons Jalapeno Lime Balsamic DIRECTIONS: * Pulse cranberries in your food processor until finely chopped (do not puree!!) * In a medium bowl, add the cranberries and sugar. Stir to combine. * Add the jalapeños, cilantro, green onions, Cranberry Pear Balsamic and Jalapeño Pear Balsamic. Stir to combine. * Cover the bowl and store in the refrigerator for at least 30 minutes to let the flavors combine. * Serve this delicious cranberry salsa with tortilla chips! |