Cook Up a Savory Dish With Our White Balsamic Recipe

4 chicken breast

1 c. cubed watermelon

1 c. cubed honeydew melon

1 c. halved strawberries

1/2 c. blueberries

1/2 c. grapes halved

1/4 c. chopped red onions

3 Tbsp. Persian Lime Olive Oil

1 tsp honey

2 Tbsp. Mango White Balsamic

2 Tbsp. chopped fresh Cilantro

1/2 tsp Fresco Lime Sea Salt

1/2 tsp ground pepper

Heat grill. Drizzle 1 Tbsp. of Persian Lime olive oil on both sides of the chicken, then sprinkle chicken with 1/4 tsp Pink Andes sea salt and 1/4 tsp of freshly ground black pepper. Cook through, about 6-7 minutes, on both sides.

Salsa mixture: combine all fruit with the red onions in a large bowl. Mix the remaining Persian Lime Olive Oil with the honey and Mango balsamic and coat the fruit mixture. Serves 4.

4 chicken breast cutlets

1 Tbsp Cayenne Olive Oil

1/4 tsp Ghost pepper sea salt

3/4 tsp black pepper

4 oz thinly sliced deli ham

1/4 cup scallions sliced thin

4 oz Havarti cheese sliced thin

1/2 cup apricot balsamic

In a saucepan, bring apricot balsamic to a boil, reduce heat to a simmer, and reduce to about 1/4 cup. You'll know reduction is ready when balsamic coats the back of your spoon. Set aside to cool.

Preheat broiler to high and set rack 6 inches from heat. Season chicken with ghost pepper, sea salt, and freshly ground. Heat cayenne olive oil in a large oven-proof skillet over medium-high. Add chicken, and cook until done, 3-5 minutes on each side (depending on thickness). Top evenly with the ham, Havarti cheese, and scallions. Transfer skillet to oven and broil until cheese melts and turns slightly brown, 2-3 minutes. Top with Apricot reduction and enjoy.

4 boneless chicken breasts

2 Pocketless pita bread

1 ear of corn (or 1/3 c. frozen corn thawed)

4 Tbsp. of Herb de Provence Olive Oil

3 Tbsp. Of Cara Cara Orange Vanilla White Balsamic

1 garlic clove, minced

1/2 tsp Himalayan Sea Salt

1/4 tsp freshly ground black pepper

2 cups of sliced romaine lettuce

1 cup of cherry or grape tomatoes

1 seedless cucumber

2 shallots sliced

1/2 c. fresh flat-leaf parsley

Preheat oven to 375 degrees. Brush Pita bread with 1 Tbsp. of Herb de Provence oil and cut into 16 wedges. Arrange Pita wedges on one side of the cookie sheet with the ear of corn (or a single layer of the frozen corn); bake for 6 minutes on each side until the corn and pita bread have browned. Remove from oven and let corn and pita wedges cool. Once the corn is cooled, cut corn off the cob.

Meanwhile, reduce oven to 350 degrees and mix remaining 3 Tbsp. Herb de Provence olive oil with 3 Tbsp. Cara Cara Orange Vanilla White balsamic in a large bowl with a lid. Take 2 Tbsp. of olive oil and balsamic mixture and drizzle over the chicken breast and season chicken with 1/4 tsp of sea salt and 1/8 tsp of ground pepper. Bake for 15-20 minutes before flipping and baking for another 15 minutes on the opposite side. 

With the remaining 4 Tbsp. of Olive oil and balsamic mixture, add romaine, tomatoes, cucumber, shallots, parsley, remaining salt and pepper, and the cooled corn. Shake or mix to coat all vegetables and lettuce with olive oil and balsamic dressing. Plate herb salad and top with Pita wedges, and serve with Roasted Chicken. Serves 4.

2 Honey Crisp apples sliced (or your favorite variety)

1 Tbsp. of lemon juice

zest of lemon

3 Tbsp. of Milanese Gremolata Olive Oil

3 Tbsp. of Cranberry Pear Balsamic vinegar

2 Tbsp. of Stone Ground Mustard

1/4 Cup of light sour cream

1/8 Cup water

2 slices of turkey bacon chopped (bacon bit size)

2 shallots, sliced thin

5 oz. of Spring Mix baby greens

4 Tbsp. of Parmesan Cheese

1 tsp. Pink Himalayan Sea Salt & 1 tsp. Freshly ground pepper or, to taste

In a large bowl with a lid, add apple slices and lemon juice and shake to coat. Heat 1 Tbsp. of olive oil and sauté shallots and bacon in a saucepan for about 8 minutes. Remove the saucepan from heat, and take out half of the shallot and bacon to top the salad later. Add in the remaining olive oil, Cranberry pear balsamic, and mustard, and whisk in sour cream, lemon zest, and 1/8 cup of water. Season with salt and pepper to taste. Add baby greens and dressing to apples in the large bowl; cover with the lid and shake until lettuce is coated with dressing. Divide onto four plates and top salad with Parmesan cheese and remaining saluted shallots and bacon.

1 lb. of large or Jumbo shrimp

1/2 cup of orzo

3 Tbsp. Coconut white balsamic

1 Tbsp. of Smoked Chaabani Fused Olive Oil

1 tsp. Habanero Sea Salt

1 cup of cherry or grape tomatoes, halved

2 cups of baby spinach

1/2 cup of Feta cheese

1Tbsp of pine nuts

Mix coconut balsamic with Cayenne Olive Oil and salt; toss in peeled and deveined shrimp into the balsamic and olive oil mixture...marinade shrimp for about 15-20 minutes. Meanwhile, cook the orzo according to the package...drain and toss together in a large bowl with tomatoes, baby spinach, and pine nuts orzo and set aside while you cook the shrimp.

Heat a large skillet on high. Add marinating shrimp and all the coconut balsamic and cayenne olive oil marinade to the skillet in one even layer. Cook for 2-3 minutes on each side until the shrimp is just opaque; remove the shrimp and all the cooked marinade and toss in with the orzo mixture. Top with Feta cheese. Serves 4

For skewers:

1lb raw shrimp peeled, deveined

2 tbsp Honey ginger white balsamic

2 tbsp toasted sesame oil

2-3 cloves garlic, minced

1 tsp lime zest

1 tbsp sesame seeds (for garnish)

4 tbsp chopped cilantro (for garnish)

Himalayan pink salt and pepper to taste

Toss shrimp with the rest of the ingredients in a medium-sized bowl, and let it sit covered for 20 minutes. 

If using bamboo skewers, soak them in warm water during marinade time.

Skewer shrimp. Grill over med-lo heat for 2-3 minutes on each side, or until thoroughly cooked.

Serve with Basmati rice and steamed or grilled Veggies

For the peanut dipping sauce:

1/4 cup peanut (or other nuts) butter

3 tbsp Neapolitan Herb and red balsamic

1 tbsp garlic chili sauce

Combine all the ingredients til they are smooth. Drizzle over shrimp skewers or serve in a small bowl for dipping.

1/4 Cup Honey Ginger balsamic

1/8 cup of Toasted Sesame Seed oil

1/8 cup of Lemon olive oil

2 (16 oz) bags of coleslaw mix

1 small red onion, thinly sliced

2 oz sliced Almonds (separate 1 Tbsp for garnishing later)

1/3 cup golden raisins

2-3 green onions, sliced up to rough green parts, for garnish

2-3 tsp Thai ginger sea salt

freshly ground pepper, to taste

In a small bowl, whisk together Honey Ginger balsamic, sesame seed oil & lemon oil and set aside.

In a large bowl, toss coleslaw, red onions, Almonds (except for the 1 Tbsp), and golden raisins together until all ingredients are distributed evenly. Pour dressing over the salad mixture, and season with Thai ginger sea salt and freshly ground pepper. Stir until coated, and the coleslaw will start to wilt down. Top with the remaining Almonds and sliced green onions.

1/4 cup Olive Wood Smoked olive oil

1/4 cup Jalapeño White Balsamic

1 lb. of 16/20 shrimp

1 Cup of Andouille Sausage

1/4 cup sliced Pancetta

1/2 cup diced sweet onions

1/2 cup red peppers

2 cloves of garlic sliced

Ghost Pepper Sea Salt & freshly ground pepper

Grits:

2/3 cup Mascarpone cheese (or cream cheese)

3 cups of milk

1 cup instant grits

1/2 tsp. of ghost pepper salt & 1 tsp. freshly ground pepper

Briefly sauté' the shrimp in the extra virgin olive oil, and remove from the pan (about 1 minute on each side). Add Jalapeño white balsamic, sausage, pancetta, onion, red peppers & garlic; sauté' until the pancetta is crispy and the onion is transparent. Add shrimp back into the sauté and finish cooking through about another 2-3 minutes, until the shrimp is cooked. While the shrimp is cooking, bring milk to a slight boil and add grits and Mascarpone cheese. Salt and pepper to taste.

1 cup quinoa

1 cup lentils

2 tsp Dijon mustard

4 Tbsp. Lemongrass Mint white balsamic

1/4 cup Basil Olive Oil

1 whole avocado diced

3 green onions

1 Tbsp. capers

1 cup of edamame

1 cup of cherry tomatoes, halved

1 tsp. Seasonello Italian Sea Salt & 1 tsp. Freshly ground pepper

Put the lentils in a colander and in cold water. In a medium saucepan, simmer the lentils in 2 cups water until the lentils are tender but not mushy, about 30 minutes. Drain and cool. Bring the water and quinoa to a boil in a medium saucepan. Reduce the heat and simmer, covered, until quinoa is cooked and curly white germ shows, about 20 minutes. Drain and cool.

 In a small bowl, whisk the Dijon mustard and lemongrass white balsamic vinegar together, drizzle in the basil olive oil, and whisk together for a thick dressing. Season with sea salt and pepper to taste. To assemble the salad: In a large salad bowl, mix the quinoa, lentils, cherry tomatoes, edamame, and diced avocado, and toss with Lemongrass mint vinaigrette. Top the salad with the sliced green onions and capers.

Serves 8-10 sides or 5-6 main meals.

For the Cakes:

1 tablespoon unsalted butter, melted

1 cup all-purpose flour, plus more for dusting

1/3 cup granulated sugar

2 tablespoons grated lemon zest from 2 lemons

2 Large Eggs

1/4 cup Blood Orange Fused Olive Oil

2/3 cup whole milk

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon finely minced fresh thyme, plus sprigs for garnish

For the Glaze:

1 1/2 cups confectioners' sugar

2 1/2 to 3 tablespoons Lemongrass Mint Balsamic

2 tablespoons unsalted butter, melted

Position a rack in the middle of the oven; preheat to 350 degrees. Prepare the cakes: Brush a 6- or 12-cup mini bundt or muffin pan with the melted butter. Lightly dust with flour and shake out the excess. Pulse the granulated sugar and lemon zest in a blender until combined. Add the eggs one at a time, then gradually pour in the olive oil and milk, pulsing until emulsified into a thin batter, about 30 seconds. Don't over-blend, or the cakes will be too puffy. Whisk 1 cup flour, the baking powder, salt, and 1 teaspoon thyme in a small bowl. Add to the blender in 2 batches, pulsing lightly until just combined; stop to scrape down the sides of the blender as needed. Pour the batter into the prepared pan. Bake until the cakes just begin to pull away from the sides of the pan and spring back when lightly touched, 28 to 30 minutes for a 6-cup bundt pan and 22 to 25 minutes for a 12-cup bundt or muffin pan. Cool in the pan for 10 minutes, then loosen the sides with a small knife and invert the cakes onto a rack.

1 lb. of chicken breast

2 tbsp. of Garlic Infused Olive oil

1/2 tsp Pink Himalayan Sea Salt

1/4 tsp Fresh cracked pepper

1/4 cup of Sicilian Lemon Balsamic

1/4 cup Water

1 tbsp. brown sugar

4 cups baby greens salad mixes

1 cup of seedless grapes (halved)

1 cucumber chopped

4 tbsp. Parmesan cheese

Heat the skillet and add extra virgin olive oil. Season chicken with sea salt and pepper and add to the skillet, cooking for 6-8 minutes; flip and cook for another 6-8 minutes until chicken is cooked through. Remove chicken and cover with tin foil to keep warm. Meanwhile, mix Lemon Balsamic, water, and brown sugar and add to skillet. Stir until the sauce thickens, about 2-3 minutes. Divide the baby greens, grapes, and cucumbers 4 ways and top with chicken. Drizzle the Lemon Balsamic sauce over the chicken and salad and sprinkle with Parmesan cheese and enjoy!