Balsamic Caramel Apple Crisp
Don’t shy away from making caramel . . . we promise it is easy if you follow our directions! The result is a creamy, rich caramel sauce that has an added depth of flavor thanks to our Aged Red Apple Balsamic Vinegar. Besides tossing the apple filling with this sauce you’ll also use it to drizzle over the warm apple crisp and a scoop of vanilla ice cream. Yum!
Another “twist” on this apple crisp is to skip adding butter to the topping mixture and instead use our Butter EVOO. We promise you won’t miss the saturated fat loaded butter in the recipe! Our heart-healthy Butter EVOO provides great buttery flavor and will help the topping brown beautifully!
Neapolitan Balsamic Baked Chicken
This simple recipe has so much depth and flavor thanks to our delicious Basil EVOO and Neapolitan Herb Balsamic Vinegar. You simply create a vinaigrette to pour over boneless, skinless chicken breasts that are surrounded by halved cherry tomatoes. The result is incredibly flavorful chicken breasts surrounded by a quick tomato sauce. To finish the dish, the breasts are topped with melted mozzarella cheese and fresh chopped basil.
Balsamic Apple Butter
Apple butter is basically a slow-cooked, concentrated apple sauce that will become your new favorite spread! The deep brown color comes from the slow caramelization of sugar. We’ve “twisted” up an apple butter recipe with the addition of our Aged Cinnamon Pear Balsamic Vinegar. This dark balsamic vinegar provides a rich, tangy flavor that will complement the sweet, apple spread. Try our Balsamic Apple Butter on a thick slice of buttered toast; make an apple butter PB sandwich; use as a glaze for pork chops; add to a fall vinaigrette; or make apple butter cinnamon rolls.
Avocado Egg Toast with Maple Balsamic Glaze
If you’ve never experienced avocado toast you’ve been missing out! A slab of toasted whole grain bread with ripe avocado slices gently smashed on top . . . no butter or jelly needed for this toast! Our “twist” this week is to take an ordinary avocado toast recipe and make it extraordinary! We start off by cooking an egg “sunny-side-up” in our Butter EVOO that is then placed on top of the smashed avocado. You’ll then add a small amount of our Aged Pure Maple Balsamic Vinegar to the hot pan and quickly reduce it to a yummy glaze that you’ll drizzle over the avocado egg toast. Delish!!
Asian Chopped Salad
This salad makes a wonderful side dish to any Asian inspired recipe but would also make a fabulous entre salad with the addition of teriyaki glazed salmon or chicken! Besides the gorgeous color making you feel good, you will love the fact that this salad can be pulled together in under 10 minutes from start to finish! Our “twist” is to create a delicious vinaigrette featuring our Gourmet Toasted Sesame Oil and Honey Ginger Balsamic Vinegar. You’ll love the deep, rich sesame flavor paired with the spicy, sweet ginger!!
Apple Balsamic Slaw
Traditional coleslaw recipes generally are made with mayonnaise, sugar, and distilled vinegar. Our “twist” is to skip the mayo and instead make a creamy vinegar-based dressing using our Gravenstein Apple White Balsamic Vinegar, Whole Fruit Eureka Lemon EVOO, and Dijon mustard. The result is a tangy, sweet apple vinaigrette that is not only perfect for this apple slaw recipe but great on just about any salad! Our other “twist” on the recipe is to add thinly sliced apples to the cabbage mixture for an extra sweet crunch. Try our Apple Balsamic Slaw served alongside seared pork chops, grilled burgers, pulled chicken or as a main dish salad with grilled salmon.
Bourbon Apple Balsamic Glazed Wings
Chicken wings are super easy to make at home and significantly healthier than fried wings that you generally get at restaurants! Our “twist” is to thoroughly dry the wings before tossing with our Red Cayenne EVOO and baking in a high heat oven. We definitely encourage the use of non-stick foil when baking the wings so the skin doesn’t stick to the pan! While the wings are baking you’ll make the bourbon glaze with our delicious Red Apple Balsamic Vinegar and spicy Red Cayenne EVOO. The baked wings are coated with this amazing glaze and tossed back in the oven to broil for just a few minutes. Our last “twist” is to create a crunchy garnish using chopped apple, minced chives and a little of the reserved balsamic glaze. This yummy apple mixture is spooned over the glazed wings before serving!!
Apple Balsamic Cider Bread
Although you may miss the shape of a doughnut we can guarantee that is all you’ll miss in this recipe! It is moist, full of apple flavor, and we dare you to stop at one piece! Our “twist” on the recipe is to make a homemade apple sauce using chopped apples, apple cider, and our delicious Gravenstein Apple Balsamic Vinegar. This yummy apple sauce is added to the batter featuring our heart healthy Butter EVOO, which we used in place of melted butter often called for in similar recipes. No need to stand over a hot vat of oil frying doughnuts with this recipe . . . simply transfer the batter to a bread pan and bake! We are pretty sure this will be your new Fall favorite recipe!
Red Apple Balsamic Blondies
Traditionally blondies are made with brown sugar and lots of butter! We have “twisted” our own version by using our Butter EVOO in not just the blondie base but also the apple filling and the maple glaze that tops these chewy, sweet treats! Our Red Apple Balsamic Vinegar also is added to all 3 layers for an added punch of sweet apple flavor!
A Twist on Antipasto
A traditional antipasto platter includes cured meats, cheeses, olives and marinated vegetables. There are hundreds of ways you can arrange a platter depending upon the delicacies you choose! Our “twist” is to create an amazing oil and vinegar to dip the colorful assortment of small bites and Italian bread slices. We chose our ever-popular Tuscan Herb EVOO, added a dash of salt, pepper, and red pepper flakes, and finished with a drizzle of our Traditional Balsamic Vinegar. Simple. Delicious. Perfect.
Almond Orange Olive Oil Biscotti
If you haven’t ever experienced biscotti they are basically sliced, twice-baked, crunchy Italian cookies . . . not too sweet and perfect for dipping in coffee! Our “twist” on the recipe is to use our Whole Fruit Blood Orange EVOO to give the biscotti a delightful orange flavor. The dough is baked once as a “log” and then individually sliced and baked again to give the cookies their yummy crunch!
Almond Oil Granola
Granola is a wonderful way to start your day or a great “pick me up” for those afternoon hunger pains! Unfortunately, most grocery store bought granola is full of artificial flavors, sweetened with corn syrup, and includes a bunch of preservatives to keep it fresh. Once you realize how easy it is to make granola we have a feeling you will pass it up in the cereal aisle! Our “twist” on this week’s recipe is to sweeten the granola with honey and a little brown sugar instead of the sticky sweet, processed corn syrup. Our other “twist” is to use the new Roasted Almond Oil as a healthy fat versus using butter or a highly refined vegetable oil.
A Twist on Tuna Salad
Often times tuna salad is loaded with an absurd amount of mayonnaise to keep it from tasting dry. Our “twist” this week is to toss out the mayonnaise and replace it with a heart-healthy vinaigrette made with our Sicilian Lemon Balsamic Vinegar and Milanese Gremolata EVOO. This combination is absolutely perfect for a tuna salad recipe . . . citrusy, slightly sweet and with a hint of savory parsley! We kicked the salad up a notch by also adding some unique flavors and textures to the tuna. The chopped olives provide a salty twist, the red pepper provides a sweet twist, and the celery provides a crunchy twist. Combine all the ingredients with the prepared vinaigrette and we are pretty confident you’ll toss out that mayo in your refrigerator!
A Twist on Eggnog
If you are an “eggnog purist” who only drinks homemade eggnog, you probably won’t like this recipe. Life is busy and we don’t have time to make our eggnog from scratch. However, what we can do is TWIST IT UP! The “twist” on the recipe is simple . . . after pouring a glass of your favorite eggnog (and spiking it with some spiced rum if desired) you are going to drizzle a little of our Aged Tahitian Vanilla Balsamic Vinegar on top and then sprinkle with a dash of nutmeg. Viola! You have a unique and yummy twist on plain eggnog!
A Twist on Chicken Salad
With the wedding season right around the corner we thought it would be appropriate to highlight our version of the ever-popular wedding shower salad . . . chicken salad! A Twist on Chicken Salad, features our Aged Grapefruit Balsamic Vinegar and Herbs de Provence EVOO.
5 Pepper Bison Chili
Our twist on this recipe is to add a ton of peppery flavor with the addition of our Madagascar Black Pepper EVOO, 3 different types of garden peppers, and a generous helping of freshly cracked black pepper (hence the name of the recipe). We also substituted ground bison meat for ground beef which is often found in traditional chili recipes. Compared to ground beef, bison is leaner, has less calories, and boasts more protein! Lastly, we gave the chili a nice tang with the addition of our Neapolitan Herb Balsamic Vinegar!