Chef-Recommended Delightful Red Balsamic Recipes

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.

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

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).

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.

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!

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). 

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

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.

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 Baklouti Green Chile 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 Baklouti Green Chile 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 green Chile 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 green Chile olive oil until the onions and peppers are slightly caramelized. Now, build your fajitas!​