​Northfield Olive Oils and Vinegars

Chef-Recommended Delightful Red Balsamic Recipes

Caprese Kabobs

18 Mini Mozzarella balls halved

18 Cherry or Grape tomatoes halved

12 basil leaves ripped in thirds

1/4 cup of Basil Olive Oil

1/4 cup of Black Cherry Balsamic

1 tsp. Garlic Sea Salt

12 small skewers

Alternate mozzarella halves, basil leaves, and tomatoes on a skewer. Then drizzle with Basil olive oil and Black Cherry Balsamic. For extra richness, reduce the Black Cherry ahead of time and use the reduction in place of the straight balsamic. Sprinkle lightly with Garlic Sea Salt. Serves 4 people-3 skewers.

FILLET MIGNON WITH A CHOCOLATE BALSAMIC REDUCTION

(For an easy Romantic Dinner for 2)

2 5 oz. Fillet Mignon or (beef tenderloin)

3 tbsp. Hojiblanca extra virgin olive oil,

1 tsp. Fleur de Sel sea salt to taste & 1 tsp. Fresh ground pepper

1 minced shallot

¼ cup port wine

1 tbsp. Chocolate Balsamic

¼ cup beef stock

1 tbsp. fresh thyme

1 oz. dark chocolate, chopped

Drizzle 1 tbsp of olive oil over the fillet and season with sea salt and freshly ground pepper. Heat remaining oil in the skillet, add steaks and cook to desired tenderness for about 2-6 minutes for rare to medium rare. Remove fillet from skillet, and cover with tin foil to keep warm. Sauté shallot in beef drippings and cook for about 1 minute. Add port and chocolate balsamic. Simmer until reduced to a thick sauce. Add the beef stock and crushed rosemary, and return to a simmer. Once the sauce starts to simmer, whisk in the chocolate until it melts. Pour sauce over steaks to serve.

Serves 2

QUICK VEGGIE CHILI WITH CHIPOTLE INFUSED OLIVE OIL

3 Tbsp. of Chipotle olive oil

1 large onion

2 cups sliced baby Bella mushrooms (or white button mushrooms)

1 large red bell pepper

1 large yellow pepper

Chipotle Sea Salt (2-4 tsp to taste)

1 (15 1/2 oz.) can of light kidney beans (I will switch up and use Navy beans)

1 (15 1/2 oz.) can of garbanzo beans

1 (15 1/2 oz.) can of black beans (rinsed)

2 cans (14 1/2 oz.) diced tomatoes

1 (1 1/4 oz.) package of reduced sodium taco seasoning

1 tbsp. chili powder

4 Tbsp. Dark Chocolate Balsamic

cheddar cheese (optional) &

sour cream (optional)

Heat 3 tbsp. of chipotle olive oil in a large skillet, add onion, peppers, and mushrooms to the skillet, and sauté until onions are transparent. Season with sea salt and add kidney, garbanzo and black beans and taco seasoning, and chili powder to the slow cooker. Mix all ingredients and heat at medium-high heat until beans are heated through (15-20 minutes). Once the chili is cooked through, add the Dark Chocolate balsamic and stir until incorporated completely. Bowl chili and top with cheddar cheese and a small dollop of sour cream, and drizzle with the Chipotle olive oil for a more intense flavor.

This will serve 4-6 people.

ALL DAY BEEF CHILI WITH CHIPOTLE INFUSED OLIVE OIL

2 lbs. bottom round roast or flank steak cut into 1-inch cubes

3 Tbsp. of Chipotle Olive oil

1 large onion

2 cups sliced baby Bella mushrooms (or white button mushrooms)

1 large red bell pepper

1 large yellow pepper

Chipotle Sea Salt (2-4 tsp to taste)

1 (15 1/2 oz.) can of light kidney beans

1 (15 1/2 oz.) can of garbanzo beans

1 (15 1/2 oz.) can of black beans (rinsed)

2 cans (14 1/2 oz.) diced tomatoes

1 (1 1/4 oz.) package of reduced sodium taco seasoning

1 tbsp. chili powder

4 tbsp. of chocolate balsamic vinegar

Cheddar cheese (optional for topping) & sour cream (optional)

Heat 3 tbsp. of Chipotle olive oil in a large skillet (cast iron is preferred, but not necessary), add beef, and cook, stirring frequently, until brown, about 4 minutes. You may have to divide the beef into two to get all the beef brown evenly. Transfer to a 5-6 quart slow cooker. Add the onion, peppers, and mushrooms to the skillet and sauté until the onions are transparent. Transfer the mixture to the slow cooker. At this point, add kidney, garbanzo and black beans and taco seasoning, and chili powder to the slow cooker. Mix all ingredients and let stew on low for 8-10 hours or on med-high for 4-6 hours. Once the chili is cooked through, add the Dark Chocolate balsamic and stir until incorporated completely. Bowl up your chili and top with cheddar cheese and a small dollop of sour cream, and drizzle with the Chipotle olive oil for a more intense flavor. This will serve 6-8 people

Fall Cinnamon Pear Balsamic Stuffing

8 tablespoons butter olive oil

1 chopped large onion

1 chopped green pepper

15-ounce bag of cubed seasoned stuffing

1/4 cup chopped fresh parsley

2 1/2 cups reduced-sodium chicken broth

1/2 cup Cinnamon Pear Red Balsamic

1/2 cup dried cranberries

1/4 cup sliced almonds

1 tsp. Pink Himalayan Sea Salt and freshly milled black pepper

In a large skillet, heat butter olive oil over medium heat and sauté onion and green peppers. Stirring often, sauté' for about 10 minutes until the onion and pepper are slightly browned. Scrape the vegetables along with the olive oil into a large bowl. Add the bread cubes and Italian flat-leaf parsley. Stir in broth and Maple balsamic to moisten the stuffing. Mix in cranberries and almonds, and season with sea salt and pepper to taste. If using the stuffing to stuff pork tenderloin or turkey, remove 1-1 1/2 cups and then transfer the stuffing to a baking dish and bake the remaining stuffing at 350 degrees for 20-25 minutes or until the stuffing is golden and has a crispy top.

Stuffed Pork Tenderloins

4 thick-cut pork center tenderloins

2 Tbsp. of Chipotle Olive Oil

2 Tbsp. of Reduced Maple Red Balsamic

1-1 1/2 Cups of Maple Fall stuffing (see recipe below)

1 tsp. Roasted Garlic Sea salt & freshly ground pepper

Preheat oven to 400 degrees. Season pork with garlic, sea salt, and freshly ground pepper. In a large skillet (oven-proof skillet), heat chipotle olive oil on high (on the stove top) and pan-sear pork for about 4-5 minutes on each side. Remove pork and let cool until it is easy to handle. Cut a pocket down the side of each tenderloin. Divide the stuffing into four equal parts. Stuff pork tenderloins and secure them with toothpicks so the stuffing won't fall out when turning. Place the pork back into a skillet or baking dish. Bake the pork for 15 minutes, flip and drizzle with Maple balsamic and bake for another 15 minutes until cooked through (internal temp is 165 degrees).

Cinnamon Pear Roasted Butternut Squash

1 1/4 lbs. of butternut squash

1/4 Cinnamon Pear Red Balsamic (also try with the new Maple Balsamic!)

1 tbsp. butter olive oil

1/2 tsp Black truffle sea salt

1/4 tsp Fresh ground black pepper

1/4 shredded mozzarella

Preheat oven to 450 degrees. Combine all ingredients (except the mozzarella) in a large bowl until the butternut squash is coated. Place squash mixture on a baking sheet in one layer. Bake, stirring every 10-12 minutes, until the butternut squash is tender (about 25 minutes). Sprinkle the shredded mozzarella over the finished squash for a great fall side! Serves 4.

Espresso Balsamic BBQ Sauce

1 cup Espresso balsamic vinegar

1/4 cup Chipotle Olive Oil

3/4 cup ketchup

1/3 cup brown sugar

1 Tbsp. Dijon or Ground Mustard

1/2 tsp Chipotle Sea Salt

1/2 tsp pepper

Combine all ingredients in a saucepan and stir until the brown sugar has dissolved and the mixture is smooth. Simmer over medium heat until the mixture is at BBQ consistency.

Roasted Vegetables With Garlic EVOO & Mission Fig Balsamic

3 Tbsp. of Garlic Infused Olive oil plus about 2 Tbsp. for coating the cookie sheet

3 Tbsp. Mission Fig balsamic vinegar

1 bag of mini tri-color peppers (or 1 of each a red, yellow, and orange pepper)

1 large zucchini sliced

4 plum tomatoes sliced

2 tsp. Murray River Sea Salt

Preheat oven to 450 degrees. Coat a large cooking sheet with a thin layer of garlic-infused EVOO. Layer vegetables evenly around the cookie sheet and drizzle garlic EVOO and Mission Fig balsamic, and season with Murray River sea salt. Bake for 25-30 minutes until vegetables are slightly tender. This is a great side dish or addition to a savoy soup, but one of my favorites is a topping for homemade pizza!

Stuffed Pork Tenderloins

4 thick-cut pork center tenderloins

2 Tbsp. of Chipotle Olive Oil

2 Tbsp. of Reduced Maple Red Balsamic

1-1 1/2 Cups of Maple Fall stuffing (see recipe below)

1 tsp. Roasted Garlic Sea salt & freshly ground pepper

Preheat oven to 400 degrees. Season pork with garlic, sea salt, and freshly ground pepper. In large skillets (oven-proof skillet), heat chipotle olive oil on high (on the stove top) and pan-sear the pork for about 4-5 minutes on each side. Remove pork and let cool until it is easy to handle. Cut a pocket down the side of each tenderloin. Divide the stuffing into four equal parts. Stuff pork tenderloins and secure them with toothpicks, so the stuffing won't fall out when turning. Place the pork back into a skillet or baking dish. Bake the pork for 15 minutes, flip and drizzle with Maple balsamic and bake for another 15 minutes until cooked through (internal temp is 165 degrees).

Fall Maple Balsamic Stuffing

8 tablespoons butter olive oil

1 chopped large onion

1 chopped green pepper

15-ounce bag of cubed seasoned stuffing

1/4 cup chopped fresh parsley

2 1/2 cups reduced-sodium chicken broth

1/2 cup Maple Red Balsamic

1/2 cup dried cranberries

1/4 cup sliced almonds

1 tsp. Pink Himalayan Sea Salt and freshly milled black pepper

Maple Roasted Butternut Squash

1 1/4 lbs. of butternut squash

1/4 Maple Balsamic

1 tbsp. butter olive oil

1/2 tsp Black truffle sea salt

1/4 tsp Fresh ground black pepper

1/4 shredded mozzarella

Jalapeno Beef Fajitas

1 lb. of top sirloin beef sliced in 1/4 inch strips

1 sweet onion, sliced

2 red peppers sliced

2 avocados

1/2 cup of Tangerine balsamic

1/2 cup of Jalapeno Fused Olive Oil, plus another 4 Tbsp. for sauté

1 tsp. Garlic Sea Salt

8 tortillas (warmed in a 150-degree oven)

Mix 1/2 cup of Tangerine balsamic and 1/2 cup of Jalapeno Olive Oil and add beef strips to the mixture. Marinate for about 20 minutes in the refrigerator. Heat a large skillet and add beef, tangerine, and jalapeno olive oil mixture to the skillet; cook for about 10 minutes (5 minutes to flip beef strips). In a separate skillet, sauté onions and red peppers with the 4 tbsp. of jalapeno olive oil until the onions and peppers are slightly caramelized. Now, build your fajitas!