Loading... Please wait...

Blog - Balsamic Vinegar

Pan Seared Halibut with Heirloom Tomato & Squash Salad

Posted by

SERVES 4


Ingredients:

  • 4 - 4 oz fillets of fresh firm fleshed fish such as halibut, tuna, salmon, tilapia, swordfish or cod
  • 1 1/2 cups assorted heirloom tomatoes cut into 1" pieces
  • 1 cup assorted baby squash cut into 1" pieces
  • 3 tablespoon fresh coarsely chopped flat leaf parsley
  • 1 small shallot thinly sliced
  • 2 Tablespoons Neapolitan Herb Balsamic
  • 2 + 1 Tablespoons fruity mild-medium extra virgin olive oil such as Hojiblanca
  • sea salt and fresh ground pepper to taste

Directions:

Place a heavy saute or grill pan over medium heat. Add 1 tablespoon of olive oil to the hot pan along with the sliced shallot and squash. Saute for two minutes until the squash is just slightly caramelized on the edges but still nicely firm to the bite. Remove to a bowl and add the tomatoes, Neapolitan Herb balsamic, an additional tablespoon of olive oil, and the chopped parsley - set aside.

Rub the fillets with 1 tablespoon of olive oil and season evenly with salt and pepper. To the same pan, add the fillets and sear until just cooked through.

Place a warm fillet on a plate and ladle a scoop of the tomato-squash salad along with any juices over the fillet and serve. Each fillet can also be placed over pasta, rice, risotto, quinoa, kamut or bulgur and then topped with the warm tomato-squash salad.

White Raspberry "Mojito"

The perfect showstopper drink for brunch or a summer cocktail hour!SERVES 1Ingredients1 small sprig mint2" long zest of of lime peel4-6 fresh raspberries1 fluid ounce Cascade Raspberry White Balsamic2 fluid ounces rum2 fluid ounces club sodaDirectionsMuddle mint leaves, lime peel, raspberries, and balsamic together in a shaker. Fill the shaker with ice and add the [...]

Read More »


Valentine's Day Menus

We've put together perfect Valentine's Day menus featuring balsamics & oils everyone will love!For the Meat Lover....Start with crostinis topped with tomatoes and whipped feta. Move on to Grilled Rib-eye glazed in pomegranate balsamic and topped with homemade chimichurri sauce. Pair with a simple arugula salad and truffled mashed potatoes. For dessert, indulge in a simple sundae topped with strawberries marinated in chocolate [...]

Read More »


Pineapple Balsamic Pork Chops

Adapted from "Pineapple Balsamic Pork Chops" Recipe from Savory ExperimentsPhoto courtesy of Jessica Formicola / Savory ExperimentsSERVES 4PREP TIME: 10 MINSCOOK TIME: 20 MINSTOTAL TIME: 30 MINS399 CALORIES PER SERVINGIngredients:  1 Tablespoon Milanese Gremolata Olive Oil4 large pork chops, bone inSalt and Pepper to taste1/2 red onion, chopped into 1" pices2 cloves garlic, finely minced1/2 cup Pineapple or [...]

Read More »


Pumpkin Spice Butternut Squash

Our newest balsamic - Pumpkin Spice - is perfect for adding festive flair to holiday dishes. For an easy side dish, roast up some butternut squash and season with pumpkin spice balsamic!Ingredients: Butternut squash1 - 3 Tablespoons Wild Mushroom & Sage Olive OilSalt and pepper to taste1-2 Tablespoons Pumpkin Spice BalsamicPeel and dice butternut squash, toss liberally [...]

Read More »


Cider Glazed Chicken with Roasted Carrots and Kale Chips

Cider Glazed Chicken:Ingredients:3 boneless chicken breastsRosemary Infused Olive Oil1 ½ cups apple cider1 Tablespoon Red Apple Balsamic2 garlic cloves, minced½ tsp cinnamon½ tsp thyme¼ tsp sage¼ tsp saltDirections:1. Preheat oven to 375 degrees F. Brush a baking sheet lightly with rosemary olive oil.2. Rub chicken breasts all over with olive oil and season with salt. Arrange on [...]

Read More »


Slow Cooker - Red Apple Balsamic Chicken

Adapted from "Apple Balsamic Chicken" Recipe from www.tasteofhome.com SERVES 4PREP TIME: 15 minsCOOK TIME: 4 hrsTOTAL TIME: 4 hrs 15 mins277 CALORIESIngredients: 4 bone-in chicken thighs, skin removed1/2 cup chicken broth1/4 cup apple cider or juice1/4 cup Red Apple Balsamic Vinegar2 tablespoons lemon juice1/2 teaspoon salt1/2 teaspoon garlic powder1/2 teaspoon dried thyme1/2 teaspoon paprika1/2 teaspoon pepper2 Tablespoons [...]

Read More »


Foodie Walk Recipe: Black Bean and Pumpkin Soup

Adapted from Sally Cameron's "Black Bean Pumpkin Soup" recipe from www.afoodcentriclife.comPhoto Credit: Sally Cameron, www.afoodcentriclife.comIngredients: 2 15- ounce cans black beans, rinsed and drained1 15- ounce can diced tomatoes3 cups vegetable broth, or broth of choice1 tablespoon spicy olive oil (Smoked Chaabani, Chipotle, Harissa)1 cup chopped onion3-4 garlic cloves minced2-3 teaspoons ground cumin1-2 teaspoons smoked paprika½ teaspoon [...]

Read More »


Roasted Butternut Squash Stacks with Pumpkin Seed "Pesto"

SERVES 4-6For the Roasted Butternut Squash: 1 medium butternut squash peeled, and cut in to 3"-4" "sticks" no more than 1" thick2 tablespoons of intense Extra Virgin Olive Oil such as Picual, Coratina, or Chetoui2 tablespoons of Lemon White Balsamic1 teaspoon sea saltfreshly ground pepperPreheat the broiler or oven to 500 F. and adjust the rack [...]

Read More »


Simple Lemon Dressing

Deliciously simple, this recipe uses both our lemon oil & lemon balsamic for maximum citrus flavor.   YIELDS: 1/3 CupTOTAL TIME: 10 MINS166 CALORIESIngredients: 2 Tablespoons Sicilian Lemon White Balsamic1/2 teaspoon Dijon mustard1/4 teaspoon fine sea salt (or to taste)3 - 4 Tablespoons Eureka Lemon Olive OilGround black pepper to tasteDirections:In a small bowl, whisk together balsamic, mustard, [...]

Read More »