Recipes

Recipes by Oil

ARBEQUINA

Spinach & Basil Pesto
1 c. packed fresh basil leaves, washed and dried
1 c. packed fresh baby spinach leaves, washed and dried
1/2 c. grated Pecorino Romano cheese
3 cloves of garlic, peeled
1/2 c. Arbequina Olive Oil
1/4 c. toasted pine nuts (optional)
2 tsp. kosher salt or to taste

In the jar of your blender add the salt, garlic, spinach, and basil followed by the cheese, nuts, and olive oil.  Process on low until smooth, about 10-15 seconds, stopping the machine to scrape down the sides as necessary.  Prepare your favorite cut of pasta and toss the strained, hot pasta with the pesto. Makes about 2 cups of pesto.

BASIL

Avocado, Tomato, and Mozzarella Salad
6 oz. bowtie pasta cooked
For the dressing:
6 tomatoes
6 Tbsp. Basil Olive Oil
8 oz. mozzarella cheese
2 Tbsp. White Balsamic Vinegar
2 lg. avocados ripe
1 tsp. Whole-grain Balsamic Mustard*
2 Tbsp. fresh basil, minced
Sugar, pinch
2 Tbsp. pine nuts, toasted
Herbs de Provence Sea Salt*
fresh basil sprig for garnish
ground black pepper

Make the dressing, combining dressing ingredients and whisk until well blended. Slice the tomatoes and mozzarella into thin rounds. Cut the avocados into slices lengthwise. Arrange the sliced tomato, mozzarella, and avocados overlapping around the edge of a flat serving plate. Toss the pasta with ½ of the dressing and the chopped basil. Pile into the center of the plate and pour on the remaining dressing. Sprinkle on the pine nuts and garnish with a sprig of fresh basil.
*Available at The Tubby Olive

Sun-Dried Tomato-Basil Turkey Burgers
1 Tbsp. Basil Olive Oil
¼ onion, finely diced
2 cloves garlic, chopped
½ c. Franti semi-dried tomatoes*, chopped
½ c. fresh parsley, chopped
2 lbs. ground turkey or chicken
6 whole-wheat or multigrain buns

Saute onions and garlic in Basil Olive Oil until translucent, 4-6 minutes. Add Franti tomatoes and parsley, stirring until incorporated. Remove from heat. Chill thoroughly in refrigerator. Fold mixture into ground turkey. Form 6 patties and refrigerate until ready to cook. Grill, broil, or pan fry until internal temperature reaches 165 degrees. Serve on buns.
*Available at The Tubby Olive

BLACK TRUFFLE

James’ Truffle Dip
½ c. greek yogurt
½ c. sour cream
½ c. blue or gorgonzola cheese crumbled
3 Tbsp. Black Truffle Oil
2 Tbsp. fresh minced chives, plus some for garnish
1 Tbsp. fresh lemon juice
1/2 tsp. salt
1/2 tsp. pepper, or to taste

Mix yogurt and sour cream until incorporated. Mix remaining ingredients. Let sit in refrigerator for a minimum of ½ hour for flavors to blend together. Serve with Kettle chips and/or pretzel sticks.

BLOOD ORANGE

Cranberry-Orange Dijon Salmon
1 Tbsp. Cranberry Conserve*
1 Tbsp. Blood Orange Olive Oil
2 tsp. Dijon mustard
2 tsp. whole-grain mustard
1½ lb. salmon, cut into 4 fillets

Preheat oven to 425. Mix first 4 ingredients in a bowl. Place salmon on a foil or parchment-lined baking pan. Spread 2 teaspoons of cranberry-mustard mixture onto each fillet. Bake 8-10 minutes, or until desired doneness.
*May substitute whole cranberry sauce

Nancy’s Chocolate-Orange Brownies
Box Brownie Mix, such as Ghiradelli
1/3 c. Blood Orange Olive Oil
Zest of 1 medium orange
½ c. toasted pecans, chopped (optional)

Follow directions on back of Brownie mix box, substituting Blood Orange Olive Oil for vegetable oil. Stir in orange zest and spoon batter into pre-pared pan, spreading evenly. Sprinkle top with toasted chopped pecans. Bake according to package directions. Cool completely before cutting.

BUTTER

Butter Olive Oil Hollandaise Sauce
1 Tbsp. fresh lemon juice
1 tsp. ground white pepper
3 egg yolks
1 c. Butter Olive Oil, warmed
1 tsp. fine sea salt
Cayenne pepper (optional)

Whisk together the egg yolks, lemon juice and 1 Tbsp. of warm water. Add the mixture to the jar of a blender.  With the machine continuously running, slowly pour in olive oil, a little at a time. If the mixture thickens too quickly, add a little more warm water. Continue blending adding remaining olive oil in a thin stream until the mixture emulsifies (thickens). Season with salt and pepper to taste. Serve immediately. Makes 1 1/2 cups.

Lemon Green Beans
1 Tbsp. premium olive oil
1 Tbsp. garlic, minced
1 Tbsp. shallot, minced
1/2 lb. green beans, washed and trimmed
1/3 c. Sicilian Lemon Balsamic Vinegar
1/2 lemon for zest and 1 Tbsp. juice
2 tsp. Butter Olive Oil
Salt and pepper to taste

Heat olive oil in pan, sauté shallots and garlic until translucent. Deglaze pan with Sicilian Lemon Balsamic Vinegar, add beans and cook until tender crisp, stirring constantly. Sprinkle with lemon zest and lemon juice, and drizzle with Butter Olive Oil.

CHIPOTLE

Connie’s Zesty Corn Bread
1 c. corn meal                     1 tsp. salt
1 c. sifted flour                    ¼ c. Chipotle Olive Oil
¼ c. sugar                          1 c. milk
3 tsp. baking powder           1 egg, beaten

Preheat oven to 425.  Combine corn meal, flour, eggs, baking  powder and salt in a bowl.  Mix Chipotle Olive Oil, egg, & milk together and add to dry ingredients, until just moistened.  Bake in greased 9x9x2 inch pan for 20-30 minutes.

Black Currant-Chipotle Wings
1 lb. chicken wings (cut off wing tips)
1 Tbsp. Chipotle Olive Oil
1/2 c. Black Currant Balsamic Vinegar*
1/2 c. diced onions
2 tsp. minced garlic
3/4 c. sugar
1/2 tsp. salt

Heat oil in medium saucepan, over medium-high heat. Add onions and cook for 4 minutes, stirring constantly.  Add garlic and sauté for 1 minute. Add Black Currant Balsamic and stir to deglaze the pan.  Incorporate sugar and salt and bring to a boil.  Reduce heat to medium and simmer 10 minutes until thickened.  Set aside.
Bake chicken wings at 375 (or grill over medium-high heat) for 25 minutes. Remove from oven and generously brush with sauce, reserving some sauce for dipping.  Reduce heat to 300 degrees and bake an additional 30-35 minutes, basting after 15 minutes.  Remove from oven and serve with reserved sauce.
* May substitute Raspberry or Black Cherry Balsamic

Black Bean & Chorizo Chili
1/3 c. Chipotle Olive Oil
2-1/2 c. chopped onion
1-1/2 c. chopped red pepper
1-1/2 c. chopped green pepper
5 garlic cloves, minced
3 links Chorizo sausage, diced (about 6-1/2 oz.)
1-1/2 Tbsp. chili powder
1 Tbsp. ground cumin
1-1/2 Tbsp. dried oregano
1 Tbsp. lime juice
1/8 tsp. ground cinnamon
3 15 oz. cans of black beans, drained and washed
3 14 oz. cans of whole peeled tomatoes, chopped
1 8-1/2 oz. can no salt added whole kernel corn, drained
2 Tbsp. Dark Chocolate Balsamic Vinegar
1/4 tsp. salt
1/2 tsp. black pepper

Heat Chipotle Oil in a large soup pot or dutch oven over medium heat. Add 1-3/4 cups onion, green and red pepper, garlic and chorizo. Sauté for 5 minutes or until tender. Add chili powder and next 7 ingredients (chili powder through corn), stirring to combine. Bring to a boil. Reduce heat and simmer covered for 30 minutes, stirring occasionally. Remove from heat, stir in Dark Chocolate Balsamic, salt and black pepper. Ladle into bowls. Top each serving with 1 Tbsp. of sour cream and 1 Tbsp. of onion. Serve with tortilla chips. Yield: 12 servings (1 cup).

Chipotle Grill Marinade
½ c. Chipotle Olive Oil
¼ c. fresh squeezed lime juice
1 Tbsp. minced garlic
2 tsp. salt
1 tsp. pepper

Mix all ingredients well and place in a zip lock bag or plastic container with up to two pounds of your favorite type of meat, poultry or vegetables.  Refrigerate and marinate for 1-2 hours.  Grill and enjoy!

CILANTRO & ROASTED ONION

Cilantro & Roasted Onion Hummus
3 (15.5 oz.) cans garbanzo beans, drained
1/3 c. Cilantro & Roasted Onion Oil
1/3 c. lemon juice
1/8 c. Toasted Sesame Oil
2 large cloves garlic
1 Tbsp. ground cumin
1 tsp. salt or to taste

Put all of the ingredients into the bowl of a food processor and pulse until smooth. Serve with pita chips.

Balsamic Stuffed Mushrooms
1 (10 oz.) pack crimini mushroom caps
1 ½ c. fresh organic spinach
1-3 minced or pressed garlic
½ c. pecans
Traditional Aged 18-Year Balsamic Vinegar
Cilantro & Roasted Onion Oil
Salt, pepper, & curry powder to taste

Take out stems of mushrooms and turn the caps over. Baste both sides with the Cilantro & Roasted Onion Oil. Place on lined baking sheet and cook at 400 for 5 minutes. In food processor, combine spinach, garlic, pecans, and spices until a green paste forms (option to add ½ chopped red bell pepper). Remove mushrooms from the oven and stuff with spinach mixture and bake again for 15 minutes. Remove mushrooms and drizzle with the Traditional Aged 18-Year Balsamic Vinegar.

Summer Gazpacho
1 (28 oz.) can peeled plum tomatoes
2 pints cherry tomatoes, quartered
1 medium red onion, finely diced
1 c. fennel, finely diced
1 c. red and/or yellow bell pepper, seeded and finely diced
2 cucumbers, peeled, seeded and finely diced
1 tsp. minced garlic
2 Tbsp. premium olive oil
1 Tbsp. fresh basil, minced
1 Tbsp. fresh parsley, minced
1 Tbsp. cilantro, minced
3 c. canned tomato juice
¼ c. Red Wine Vinegar
Kosher salt and pepper to taste
½ c. thinly sliced chives
Cilantro & Roasted Onion Oil to drizzle on top

Preheat oven to 425. Scatter the cherry tomato quarters on a baking sheet and sprinkle with kosher salt and roast for 15-20 mins. Meanwhile, sauté onion, bell pepper and fennel in 1 Tbsp. olive oil over medium-high heat. Once crisp-tender, allow to cool. Mix remaining ingredients (except garnish) in a large bowl. Add tomatoes and sautéed items once cooled. For a smooth consistency, place all ingredients in a food processor or blender. Cover and chill thoroughly, at least 3 hours, but preferably overnight. After chilling, check seasoning and adjust as needed. Serve in chilled bowls and garnish with sliced chives and Cilantro & Roasted Onion Oil.

GARLIC

Creamy Goat Cheese Pesto
2 c. packed fresh basil leaves
½ c. Garlic Extra Virgin Olive Oil
½ c. freshly grated Parmesan Cheese
8 oz. fresh Chevre cheese
½ tsp. salt

Put the goat cheese, basil, garlic olive oil, grated Parmesan and salt in a food processor or blender and process to a smooth paste.  Use immediately as a dip, spread or served over hot pasta. Makes 3 ½ cups.

Sauteed Asparagus with Garlic & Shallots
2 Tbsp. Garlic Olive Oil
1 medium shallot, finely chopped
1 bunch asparagus, ends cut off

Heat oil in a sauté pan over medium heat. Add the shallot and season with salt and pepper. Cook until shallot becomes tender, about 3 minutes. Add the asparagus and toss to coat. Reduce the heat to medium-low, cover and cook for 8-10. Asparagus should be tender but slightly firm.

Broccoli Rabe
2 bunches broccoli rabe
3 Tbsp. Garlic Olive Oil
1/4 tsp. crushed red pepper flakes
2 Tbsp. raisins
1 Tbsp. toasted pine nuts
Salt to taste

Cook the broccoli rabe in boiling salted water until tender, about 3 minutes. Transfer to a large bowl of ice water to cool. Reserve about 1/4 cup of the cooking liquid. Drain the cooled broccoli rabe and set aside. Heat the oil in a large skillet over medium heat. Add red pepper flakes and toss for about 1 minute. Reduce heat to medium-low. Add broccoli rabe and toss to coat. Add the reserved cooking water, the raisins and cook until the broccoli rabe is heated about 4 minutes. Season with salt to taste. Toss the mixture with toasted pine nuts.

Sweet Potato Fries
4 large sweet potatoes (about 2 lbs.)
1 Tbsp. extra virgin olive oil
1 tsp. Garlic Olive Oil
Kosher salt or sea salt to taste

Preheat oven to 425. Wash and cut sweet potatoes into long wedges, leaving skin on (some of the fries will have skin and some will be skinless). Mix in bowl with oils, may need a little more to coat all. Add salt. Arrange sweet potatoes in one layer on sheet pan with nonstick foil (to make clean up easier). Bake on lower rack in oven for about 15 minutes and then move to upper rack until crispy, about 10 minutes. Serve with your favorite dipping sauce.

GRAPESEED

Honey Poppyseed Vinaigrette
2/3 c. Grapeseed Oil
3 Tbsp. honey
3/4 Tbsp. Poppy seeds

Whisk together all ingredients. Store in refrigerator. Toss over your favorite fruit salad.

HARISSA

Spicy Chili
1 lb. ground beef or turkey
1 c. chopped onion
1 (29 oz.) can diced tomatoes
1/2 c. chopped green bell pepper
1 (15 oz.) can tomato sauce
1 clove garlic
1/2-2 tsp. chili powder, to taste
2 Tbsp. Harissa Olive Oil
1 (16 oz.) can chili beans, drained
Salt and pepper

Place Harissa Olive Oil in large saucepan with onion, garlic and green  pepper, and cook for 3 minutes over medium heat.  Add ground meat and continue cooking until meat is brown and vegetables are cooked through.
Drain excess fat and add diced tomatoes, tomato sauce, and chili powder & salt and pepper to taste.  Bring to a boil and reduce heat to low.  Cover and simmer for 1 1/2 hours, stirring occasionally.  Stir in the beans and heat through. Serves 6.
*For added “heat” serve with your favorite cornbread recipe, substituting Chipotle Olive Oil for equal amount of vegetable oil.

HERBS de PROVENCE

Baked Zucchini de Provence
3 zucchini, sliced into 1/4 inch rounds
3 Tbsp. Arbequina Oil
2 Tbsp. sea salt
1/4 c. breadcrumbs
1/4 c. shredded Parmesan cheese
3 Tbsp. Herbs de Provence Oil
Salt and pepper to taste

Preheat an oven to 350. Arrange a layer of zucchini slices into the bottom of a 9-inch pie pan so they slightly overlap one another. Drizzle with 1 tablespoon of Arbequina oil. Season with some sea salt and pepper. Repeat layering until the zucchini is all used. Bake in the preheated oven for 30 minutes. While zucchini bakes, stir together the breadcrumbs, Parmesan cheese, and 3 tablespoons of Herbs de Provence oil in a bowl. Spread evenly over baked zucchini and return to oven for 10 more minutes. Serve hot.

Creamy Rosemary Wild Rice Soup
1 Tbsp. Herbs de Provence Oil
1 large carrot, peeled and diced
8 oz. boneless, skinless chicken Breast cubed
1 large parsnip, peeled and diced
1 medium onion, diced
3 Tbsp. minced fresh rosemary
2 cloves garlic, minced
2 stalks celery, diced
1 qt. low sodium chicken broth
1/2 c. wild rice
2 Tbsp. flour
2 c. fat-free half-and-half

In a large saucepan over medium-high, heat the olive oil. Add the cubed chicken breast and sear until browned, 4-5 minutes. The meat doesn’t need to be cooked through. Add the onion, garlic, celery, carrot and parsnip, then cook until browned, 3-4 minutes. Add the rosemary, chicken broth and wild rice. Bring to a simmer and cover. Cook for 45 minutes, until rice is tender. Add flour and cook, stirring constantly until thickened. Add half-and-half, but do not boil or half-and-half will separate. Season with salt and pepper.

LEMON

Lemon Roasted Chicken with Rosemary and Thyme
1 roasting chicken 5-6 lbs.
2 large lemons
4 garlic cloves
3/4 c. coarse kosher salt
4 rosemary sprigs
4 fresh thyme sprigs
sea salt and freshly ground pepper
1/4 c. Lemon Olive Oil

Rub the lemon olive oil all over the chicken. Cover and marinate for 6-8 hours. Preheat the oven to 400. Stuff into the chicken 1 lemon quartered, 2 rosemary sprigs, 2 garlic cloves, and 2 thyme sprigs.
Set the chicken in a baking pan with kosher salt surrounding it. Roast for 1 hour. Test for doneness by piercing the thickest part of the chicken, until the juices run clear. Remove from the oven and garnish with the remaining herb sprigs and the other lemon cut into slices.

Lemon Olive Oil Pound Cake with Lemon Glaze
3 c. all-purpose flour
2 c. sugar
3 Tbsp. grated lemon zest
1/2 c. vanilla soy milk
2 tsp. baking powder
1 c. Lemon Olive Oil
2 tsp. vanilla
1/2 c. sour cream
¼ tsp. Kosher Salt
4 Large cold eggs plus 1 cold egg yolk

Preheat oven to 350. Grease and flour 2 loaf pans or line with parchment. Mix the flour, baking powder and salt thoroughly in a large bowl and sift together. Set aside. In the bowl of a stand mixer, using the whisk attachment, beat the sugar, lemon olive oil, lemon zest and vanilla on high speed until well blended. Add the eggs one at a time, beating well after each addition. Beat for 3-5 minutes until mixture is thick and pale yellow. In a small bowl, combine the soy milk and sour cream. Stop the mixer and pour in half of the soy milk mixture. Beat until blended. Repeat with half of the flour, followed by the remaining soy milk mixture and then the remaining flour. Scrape the batter into the two loaf pans. Bake for 50–60 minutes or until a skewer comes out clean. Cool the pans on a rack.

Lemon Glaze
1 c. powdered sugar
Grate rind of one lemon and
Juice of above lemon

Combine all three ingredients. Add more powdered sugar if the glaze is too runny.  While pound cake is cooling on the rack, drizzle the glaze on top of cake while it’s still warm.

MILANESE GREMOLATA

*White Bean Dip
1 (15oz) can cannellini beans, rinsed and drained
1/3 cup Tubby Olive Milanese Gremolata Olive Oil
2 T fresh lemon juice
1/4 cup (loosely packed) fresh Italian parsely (chopped)-optional
2 cloves garlic
salt and pepper to taste

Place the beans, garlic, lemon juice, olive oil, and parsley into the food processor. Blend until smooth. Season with salt and pepper to taste. Transfer the bean puree to a small bowl. Serve with raw vegetables, pita chips, bread or crackers.

Pita or Tortilla Wedges
Brush pita or tortillas with your favorite Tubby Olive Traditional Olive Oil and sprinkle with sea salt. Bake at 400 degrees for 8-12 minutes, or until toasted and golden in color.

*Recipe by Linda Welles & Cheryl Gilmore

Mixed Greens with Goat Cheese Buttons
5 oz. goat cheese log
flour for coating
1/3 c. panko bread crumbs
1 egg beaten
1 tsp dried parsley
1/2 tsp thyme leaves
1/4 tsp granulated garlic
1/4 tsp white pepper
6 oz. mixed greens
2 Tbsp diced dried apricots
2 Tbsp craisins
1 Tbsp toasted sliced almonds
1/4 small red onion, sliced
2-3 Tbsp Milanese Gremolata Olive Oil
2 Tbsp Roasted Almond Oil
2 Tbsp Apricot Balsamic
1/3 tsp Dijon mustard

To make goat cheese buttons:
Slice goat cheese log into 1/2” slices. Dip into flour, then beaten egg, then bread crumbs. Chill for 1/2 hour. Heat Milanese Gremolata Olive Oil in pan on medium heat and fry chilled buttons until browned on both sides, approx. 4-5 minutes. Serve warm over mixed green salad.

Apricot Almond Balsamic Dressing:
Whisk together Apricot Balsamic, Almond Oil and Dijon mustard. Pour over each plated salad and goat cheese buttons. Serving for 2.

Asparagus with Hazelnut Gremolata
1 lb. asparagus, washed, peeled & trimmed
1 tsp. minced garlic
1 Tbsp. finely chopped toasted hazelnuts (filberts)
1/4 tsp. finely grated lemon zest, plus extra for garnish
2 tsp. fresh lemon juice
1 Tbsp. Milanese Gremolata Olive Oil
1/4 tsp. salt

Steam asparagus in large pot until tender-crisp, about 4 minutes. Remove from the pot. In a large bowl, combine the asparagus, garlic, hazelnuts, 1/4 teaspoon lemon zest, lemon juice, olive oil and salt. Toss well to mix and coat. Arrange the asparagus neatly on a serving platter and garnish with lemon zest. Serve immediately.

PERSIAN LIME

Grilled Corn with a Twist
4 fresh corn ears
¼ c. Persian Lime Olive Oil
3 scallions sliced
1 tsp. Citrus and Fennel Sea Salt*
Fresh Ground Pepper
1 whole lime sliced

After husking the corn, place corn ears on grill and cook until slightly charred. Remove from grill and let cool. With a sharp knife, cut corn off the cob and place in a large bowl. Toss with olive oil, scallions, sea salt and pepper. Cut the lime slices in half, twist and place as a garnish on top of each serving.
*Available at The Tubby Olive

Fruit Salsa
1 c. diced cantaloupe
1 c. diced watermelon
1 c. diced seedless cucumber
4 plum tomatoes, seeded and diced
1/3 c. finely chopped red onion
2 Tbsp. Persian Lime Olive Oil
2 tsp. lime zest
2 Tbsp. chopped flat leaf parsley
2 Tbsp. Jalapeno Balsamic

Mix together and rest for 1 hour before serving. Use to accompany crab cakes or any grilled fish.

Feta Orzo Salad w/ Cranberry-Lime Vinaigrette
Vinaigrette:
2 1/2 tsp. Cranberry Pear Balsamic
1/3 c. Persian Lime Olive Oil
1 tsp. Dijon Mustard

Salad:
8 oz. Pappardelle’s Spring Medley Orzo*, cooked according to package directions
1/4 c. minced fresh parsley
2 oz. toasted pine nuts
1/4 c. dried cranberries finely chopped
2 oz. feta cheese

Rinse orzo with cold water and dry with paper towel, to remove excess water. Toss with pine nuts, cranberries, and parsley. In jar with tight fitting lid, combine oil, balsamic vinegar and mustard; mix into orzo and lightly toss in feta cheese. Refrigerate for 1 hour before serving.
*Available at The Tubby Olive

ROASTED FRENCH WALNUT

Roasted Winter Squash
1 medium butternut squash or pumpkin, seeded and cut into quarters
2-3 shallots minced
2 Tbsp. Roasted French Walnut Oil
¼ c. parsley, torn
1 celery stalk with leaves, minced
Sea Salt and pepper to taste
1 clove garlic, minced
2 c. arugula or spinach
¼ c. Savannah Bee Orange Blossom honey*
2 c. fresh cranberries, rinsed
1 Tbsp. Pumpkin Pie Spiced Balsamic Vinegar

Preheat oven to 350.  Place the squash in a roasting pan with enough water to cover the bottom. Cook for 25 minutes, then reduce heat to 250 and cook 25 minutes more. Squash is done when it pierces easily with a fork. When cooled, peel and warm.  While squash is cooking, sauté shallots in 1 tsp. Roasted French Walnut Oil, then reduce heat and add celery and garlic, cooking for another 5 minutes. Add berries, cooking an additional 5 minutes.  Remove from heat, add Pumpkin Pie Spiced Balsamic Vinegar, honey, parsley, sea salt and pepper; mix well. To serve, place roasted squash over arugula or spinach, then spoon cranberry shallot sauce over the top.
*Available at The Tubby Olive

Iris’ Quinoa with Dried Cranberries & Walnuts
1 3/4 c. uncooked quinoa
2 Tbsp fresh lemon juice
Cooking Spray
1/4 tsp ground pepper
3 Tbsp chopped onions
1/2 c. dried cranberries
3 Tbsp chopped mushrooms
1/2 c. chopped walnuts
2 c. water
1/4 c. fresh parsley
1/3 c. dry white wine
1/2 tsp salt
2 Tbsp Roasted French Walnut Oil

Rinse and drain quinoa. Spray large saucepan and saute onions and mushrooms over medium-high heat until tender. Add water, wine and salt to pan and bring to a boil. Add quinoa, cover, reduce heat and simmer 15 minutes or until liquid is absorbed and quinoa is tender. Remove from heat and set aside.
Combine Roasted French Walnut Oil, lemon juice, and pepper in a large bowl and stir. Add quinoa, cranberries, walnuts and parsley. Toss gently to combine. Serve at room temperature or chilled.

Beet, Blood Orange & Fennel Salad
2 medium red beets, peeled
2 Tbsp. parsley
2 blood oranges
Sea salt and pepper to taste
1 Tbsp. fresh lemon juice
Roasted French Walnut Oil to drizzle
1 Tbsp. fresh lime juice
1/2 small fennel bulb, thinly sliced
1/4 red onion, thinly sliced

Preheat oven to 400 degrees. Scrub beets, place on a baking sheet and cover with foil. Roast until tender, 45 minutes to 1 hour, then let cool. Meanwhile, peel and cut the white pith from the oranges. Over a bowl, cut between the membranes of the oranges and let segments drop into a bowl. Squeeze juice from membranes into the bowl. Add lemon and lime juices. Peel cooled beets and slice into thin rounds. Strain citrus juice from oranges and save. Layer beets and oranges on plates. Arrange sliced fennel and sliced onion over beets. Spoon citrus juices over then drizzle salad generously with Walnut Oil. Season to taste with sea salt and pepper. Garnish with parsley.

ROASTED PUMPKIN SEED OIL

Pumpkin Bread
3 c all purpose flour
2 tsp baking soda
3 tsp ground cinnamon
2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp ground allspice
20 oz. pumpkin
1/4 c vegetable oil
1/4 c Roasted Pumpkin Seed Oil
2 c sugar
4 large eggs, lightly beaten
2 c tart apples, peeled, cored, chopped

Top with Crumb Topping or Cream Cheese Frosting
Crumb Topping: 1 T flour, 5 T sugar, 1 tsp ground cinnamon, 1 T butter
Cream Cheese Frosting: 8 oz cream cheese (or lowfat), 1/4 cup butter, 4 c powdered sugar, 1 tsp vanilla, 2-3 tsp milk

Topping: mix all ingredients with fork until mixture is coarsely blended.

Sift flour salt, baking soda and ground spices in medium bowl. In large bowl, whisk together pumpkin, oils, sugar and eggs. Add flour mixture to wet ingredients, mixing until well blended. Fold in apples. Pour batter into 2 buttered loaf pans; sprinkle topping evening over each loaf.

Bake in 350F oven for 45-55 minutes, or until toothpick inserted in center of bread comes out clean. Cool in pans on rack for 45 minutes. Turn out onto rack and cool completely, about an hour. Makes two loaves.

Recipe by Lisa Shelby www.seasoncooks.com

TARRAGON

Tarragon Chicken Salad
3 c. cooked chicken, cubed
1/3 c. walnuts, chopped
2/3 c. reduced-fat sour cream
1/2 c. low-fat mayonnaise
2 Tbsp. Tarragon Olive Oil
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1 1/2 c. diced celery
1 1/2 c. halved red seedless grape

Spread walnuts on a baking sheet and toast in the oven at 450 degrees until lightly golden and fragrant, about 6minutes. Let cool.
Stir sour cream, mayonnaise, Tarragon Olive Oil, salt and pepper in a large bowl. Add celery, grapes, the chicken and walnuts; stir to coat. Refrigerate until chilled, at least 1 hour.

JJ’s Tarragon-Mustard Sauce
1 Tbsp. Dijon mustard
2 Tbsp.Tarragon Olive Oil
1 Tbsp. Black or White Truffle Oil
1 Tbsp. white wine
Salt & pepper to taste

Whisk Tarragon and Truffle Oils into mustard until well incorporated. Add white wine and mix well. Season with salt and pepper. This basic sauce is excellent served over asparagus, grilled or baked chicken, seafood & fish, and served as a sauce with steak or roast beef.

TUSCAN HERB

Rachel’s Tapenade
3/4 pound pitted black olives, such as Kalamata or a mixture
2 Tbsp. capers, drained and rinsed
2 cloves garlic, minced
1 anchovy fillet (optional)
1 tsp. Dijon mustard
5 sprigs fresh thyme leaves finely chopped
3 Tbsp. chopped parsley
1/4 tsp. crushed red pepper
2 Tbsp. White Balsamic Vinegar
1/2 c. Tuscan Herb Olive Oil

Combine all ingredients in the bowl of a food processor and pulse to com-bine well, then allow to process until mixture is coarsely pureed. Taste for seasoning, then serve as a dip alongside crusty bread with goat cheese, grilled vegetables or chicken, or tossed with cooked pasta and fresh herbs.

Roasted Vegetables
1/2 lb. asparagus spears
1 red pepper cut into strips
1/4 lb. carrots slices
1 yellow pepper cut into strips
2 garlic cloves minced
1/2 red onion sliced
oregano & sage sea salt* and fresh ground pepper
1/4 c. Tuscan Herb Olive Oil
Sicilian Lemon Balsamic Vinegar, for drizzling

Preheat the oven to 400. Toss all ingredients in a large bowl. Place on a large baking sheet in a flat layer. Roast for 10-12 minutes or until tender and lightly browned. Arrange vegetables on a serving platter and drizzle with Sicilian Lemon Balsamic. Season to taste with sea salt and fresh ground pepper. Serves 6 to 8.
*Available at The Tubby Olive

WHITE TRUFFLE

Sweet Potato Puree
2 lg. sweet potatoes, halved lengthwise
2 Tbsp. unsalted butter
2 Tbsp. White Truffle Oil
White Truffle Sea Salt*
White pepper to taste

Preheat the oven to 375. Place the sweet potatoes skin side down on a baking sheet and bake for 30 minutes. Turn the potatoes over and bake for 20 minutes or until soft. Remove the potatoes, cool, and scoop out the flesh. Mix with butter, truffle oil, salt and pepper. Stir until well combined.
* Available at The Tubby Olive

White Truffle Roasted Potatoes
4-6 lrg Yukon gold potatoes
2 Tbsp. White Truffle Oil
2 Tbsp. Traditional 18 year old Balsamic
2 Tbsp. fresh snipped chive
2 tsp. sea salt
1 tsp. fresh ground pepper

Preheat the oven to 400. Wash and quarter the potatoes and place on a parchment lined baking sheet. Begin a thin drizzle of White Truffle oil and then the Balsamic vinegar over the potatoes and season with sea salt a pepper. Put in oven on center shelf and bake for 45 minutes. Remove from oven, sprinkle with fresh chive and serve.

WILD MUSHROOM & SAGE

Goat Cheese Ravioli with Mushroom & Sage Cream Sauce
1 1b. fresh or frozen goat cheese ravoli (or your favorite ravioli)
1/3 c. thinly sliced shallots
1/3 c. heavy whipping cream
1/3 c. white wine
2 Tbsp. Wild Mushroom & Sage Olive Oil
2 Tbsp. chopped Italian parsley
Plain or seasoned sea salt* and cracked pepper to taste

Cook fresh or frozen ravioli according to package directions.  For sauce, cook shallots in Wild Mushroom-Sage Olive Oil, on medium-high heat for 3-5 minutes.  Deglaze pan with white wine.  Simmer for 2 minutes while stirring. Whisk in heavy cream; add 1 Tbsp. parsley, sea salt and pepper to taste.  Serve over ravioli and sprinkle with remaining parsley.
*Available at The Tubby Olive

Pork Loin with Mushrooms, Garlic & Sage – Pan Jus
2 lb. pork loin, trimmed and tied at 1” intervals
2 Tbsp. Wild Mushroom & Sage Olive Oil
1 head of garlic, cloves separated and peeled
2 bay leaves
3 sprigs fresh sage (chiffonade)
¼ c. white wine
½ c. chicken stock
Salt and fresh ground pepper

4-8 oz. mixed mushrooms (Baby Bella, Oyster, Shitake, Button)
2 Tbsp. Wild Mushroom and Sage Olive Oil
2 Tbsp. butter
1 shallot minced (or about 1 Tbsp. onion)
2 tsp. garlic, minced
2 sprigs fresh thyme (1 tsp. dried)
1/2 tsp. rosemary, chopped
Salt and fresh ground pepper

Tie the pork loin w/ kitchen string; once lengthwise and every inch crosswise. Season well with salt and pepper. Heat the Mushroom and Sage Oil in Dutch oven over medium high heat. Add pork loin and sear really well on all sides. Add garlic cloves. Place in 325 degree oven, covered. Roast about 30 minutes until internal temperature is 145 degrees. Transfer pork loin to a plate and let rest.
While pork is roasting, heat sauté pan with additional Mushroom and Sage Oil and butter. Add shallots, garlic and cook until soft. Add mushrooms, and cook until tender (about 5 minutes). Set aside.
Place Dutch oven back on burner over medium heat. Add the bay leaves, sage, rosemary, and deglaze the pan with white wine. Reduce the wine by half and add the chicken stock. Bring to a simmer and slightly reduce. Add the sautéed mushrooms to the sauce and remove from the heat. Let infuse for about 5minutes. Remove bay leaves.
Remove string from pork and slice into ½ thick slices. Spoon mushrooms and sauce over and around the pork loin. Garnish with a sprig of fresh sage or rosemary or thyme.

Recipes by Balsamic

BLACK CHERRY

Vanilla Bean Ice Cream With Black Cherry Balsamic Topping
1/2 c. Black Cherry Balsamic Vinegar
1/2 c. apple juice
1/4 c. water
1/2 c. sugar
Grated zest of 1 lemon
1/4 tsp. ground cinnamon
1 c. dried cherries
1 pint gourmet vanilla bean ice cream

Combine all topping ingredients in small sauce pan. Bring to a boil and stir until sugar is dissolved. Add the cherries and reduce heat to low. Cook for 8 to 10 minutes. Let topping cool before drizzling over the ice cream. Garnish with a twist of lemon or a sprig of mint.

BLACKBERRY GINGER

Blackberry Ginger BBQ Sauce
1 (18 oz.) bottle barbecue sauce
1/4 c. Blackberry Ginger Balsamic Vinegar
2 Tbsp. brown sugar
2 Tbsp. chili powder
1/2 tsp. garlic powder
1/4 tsp. ground cloves

Combine all ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes. Use to brush on any chicken or meat when it is 15 minutes from completion of cook time.

CHAMPAGNE

Mimosa Vinaigrette
¼ c. Champagne Vinegar
1 clove garlic
1½ tsp. Dijon mustard
¾ c. Blood Orange Oil
2 Tbsp. granulated sugar
½ tsp. salt

Place all ingredients except oil in a blender. Gradually increase speed from low to high. Once combined, slowly begin to add Blood Orange Oil, until combined and smooth.

CINNAMON PEAR

Roasted Cinnamon Pear Bruschetta
1 whole grain baguette, sliced into rounds
1 Tbsp. butter
3 whole pears, chopped, Red Bartlett works well
¼ tsp. salt
1 pinch nutmeg
½ c. mascarpone cheese
1 tsp. Savannah Bee Tea Honey*
2 tsp. Cinnamon Pear Balsamic Vinegar

Preheat oven to 400. Lay baguette rounds on baking sheet and bake for 5-7 minutes or until golden brown and toasted. Set aside. Heat a skillet over medium-low heat and add butter. Add pears, then sprinkle with salt and nutmeg. Allow to caramelize slowly for about 10-15 minutes. In bowl, combine mascarpone and honey. Spread on baguette slices. Once pears are caramelized, add Cinnamon Pear Balsamic Vinegar and cook for 1-2 more minutes. Add spoonfuls of pear mixture on top of the mascarpone.   These can be served warm or cold.
*Available at The Tubby Olive

Butternut Squash Soup with Pears
1 leek (white and light green parts only)
2 Tbsp. premium Olive Oil
2 butternut squash, seeds removed & cut into large chunks
1 tsp. cinnamon
1 lime or lemon, juiced
1/2 tsp. nutmeg, freshly ground
1 Tbsp. sage leaves
2 dashes cayenne pepper (or to taste)
1 tsp. salt
1 tsp. ginger, ground or 1-inch fresh, grated
2 Tbsp. maple syrup
2 pears, peeled and cut into large chunks
1 tsp. premium Olive Oil
2-3 Tbsp. Cinnamon Pear Balsamic Vinegar

Heat the oil in a large pot. Add the leek and saute until transparent. Add the butternut squash pieces, cover with water. Add the salt, cinnamon, ginger, nutmeg, sage leaves and cayenne. Bring to a boil and cook until the squash is soft. Puree in food processor. Add the maple syrup & lime juice.  Add water to thin as needed. To prepare the pears, heat the oil in a small frying pan. Peel and cut the pears and add to the hot oil. Lightly saute the pears, drizzling the Cinnamon Pear Balsamic over the top of the pears. Float pears on top of soup when ready to serve.

Cinnamon-Pear Balsamic Roasted Sweet Potatoes
4 medium sweet potatoes, peeled and cut lengthwise into 8 wedges
1/3 c. Cinnamon Pear Balsamic Vinegar
2 Tbsp. Butter Olive Oil
3/4 tsp. sea salt

Heat oven to 400. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan. Thoroughly shake or whisk together the balsamic and oil. In a large bowl, combine potato wedges and balsamic/oil mixture. Toss until liberally coated. Arrange wedges on parchment paper-lined pan in single layer. Sprinkle with sea salt. Roast for 45 minutes until tender and the balsamic glaze has caramelized.

COCONUT

Pina Colada Fruit Dip
12 oz. plain Greek yogurt
4 serving size package of low-cal vanilla pudding mix
1/4 c. toasted coconut
3 Tbsp. Coconut Balsamic Vinegar
3 Tbsp. Pineapple Balsamic Vinegar
1½ c. frozen whipped lite topping, thawed

In a medium bowl, blend yogurt and pudding mix; stir in both balsamics. Fold in whipped topping and toasted coconut. Cover and refrigerate until serving time. Serve with fruit and cake.

Coconut Lime Shrimp
¾ c. Coconut Balsamic Vinegar
¾ c. Persian Lime Olive Oil
1 Tbsp. garlic, minced
1 chili, finely chopped
1 Tbsp. cilantro, minced
1 Tbsp. fresh lime juice
1 lb. large shrimp, cleaned and deveined
Salt and pepper, to taste

Preheat oven to 375. Combine balsamic vinegar, oil, chili, garlic, cilantro and lime juice in a dish. Marinate shrimp in mixture for 10-15 min, then season with salt and pepper. Lightly oil a baking dish and place shrimp in dish; bake for 5 minutes, until done. You may also place shrimp on pre-soaked skewers and grill for 1-2 min per side, or until done.

Coconut-Lime Granola
4 c. old fashioned oats
1 c. dried cranberries
1 c. cashews
1 c. unsweetened flaked coconut
1/2 c. Persian Lime Olive Oil
1/3 c. Coconut White Balsamic Vinegar, gently reduced by half and cooled

Preheat the oven to 250. In a small bowl, whisk together the olive oil and balsamic vinegar reduction until thoroughly combined. In a large bowl, mix all of the dry ingredients except the cranberries. Pour the olive oil balsamic mixture over the oats and mix very well until all the oats and dry ingredients are completely coated with the mixture. Spread the granola out on to a baking sheet covered in parchment and bake for about 1 hour until golden brown and fragrant. Cool completely and then mix in the dried cranberries. May be stored in a sealed container for up to one month. Makes about 8 cups of granola.

CRANBERRY PEAR

Feta Orzo Salad with Cranberry-Lime Vinaigrette
Vinaigrette:
2 1/2 tsp. Cranberry Pear Balsamic Vinegar
1/3 c. Persian Lime Olive Oil
1 tsp. Dijon Mustard
Salad:
8 oz. Pappardelle’s Spring Medley Orzo*, cooked according to package directions
1/4 c. minced fresh parsley
2 oz. toasted pine nuts
1/4 c. dried cranberries finely chopped
2 oz. feta cheese

Rinse orzo with cold water and dry with paper towel, to remove excess water. Toss with pine nuts, cranberries, and parsley. In jar with tight fitting lid, combine oil, balsamic vinegar and mustard; mix into orzo and lightly toss in feta cheese. Refrigerate for 1 hour before serving.
*Available at The Tubby Olive

Walnut-Cranberry Vinaigrette
1/2 c. Cranberry Pear Balsamic Vinegar
1/2 c. Roasted French Walnut Oil
2 tsp. minced shallots
2 tsp. Dijon mustard
1/4 tsp. ground black pepper
In a jar with a tight-fitting lid, combine the oil, balsamic, mustard and black pepper. Shake well. This vinaigrette is perfect for a green salad with microgreens, craisins, chopped walnuts and crumbled blue cheese.

Cranberry Lime Sparkler
8 oz. club soda
3 Tbsp. Cranberry Pear Balsamic Vinegar
Wedge of lime

Pour club soda into a glass with crushed ice. Add Cranberry Pear Balsamic and stir until mixed thoroughly. Squeeze lime into glass and serve.

DARK CHOCOLATE

Chocolate Balsamic and Blue Cheese Filet Mignon
4  8-oz. beef top loin, strip or tenderloin steaks, cut 1-inch thick
2 tsp. cracked black pepper
Kosher salt
1 c. (4 oz.) crumbled blue cheese
¾ c. Dark Chocolate Balsamic
1 tsp. sugar (optional)
2 Tbsp. butter

Sprinkle meat with cracked pepper & season to taste with salt. Grill or broil in oven, to desired doneness. During the last 3 minutes of cooking sprinkle blue cheese over steaks.  In the meantime, pour  Dark Chocolate Balsamic in saucepan and heat to boiling, whisking constantly.  Add 1 tsp sugar, if desired, and continue to simmer, whisking constantly, until reduced by half, about 5 minutes. Remove from heat and stir in butter.  Drizzle over meat.

Arugula with Berries and Chocolate Balsamic Vinaigrette
1 c. each blackberries & sliced strawberries
½ c. each raspberries & blueberries
1 small can mandarin orange segments
2 Tbsp. fresh basil
2 Tbsp. sliced almonds
3 c. baby arugula or micro greens
Dressing:
1/3 c. premium Olive Oil
¼ c. Dark Chocolate Balsamic Vinegar
1 tsp. sugar, if needed
1 Tbsp. minced shallots
Pinch salt

Mix dressing ingredients together until well blended. Combine fruit with basil onto greens and sprinkle with almonds. Drizzle vinaigrette over salad.

Lamb Chop Appetizer with Dark Chocolate Balsamic
1 baby lamb rack, cleaned
kosher salt and pepper
½ c. Dark Chocolate Balsamic Vinegar
3 Tbsp. Manzanillo Olive Oil

Preheat oven to 450°. Heat a heavy sauté pan with Manzanillo Olive Oil. Meanwhile, season the lamb with kosher salt and freshly ground pepper. Sear the fat side down for 3-4 minutes; then place into oven for 3 more minutes. Remove from oven and rest the meat for about 5 minutes. Slice lamb into individual chops and drizzle with Dark Chocolate Balsamic Vinegar.

ESPRESSO

Decadent Chocolate and Espresso Fudge Frosting
10 oz. heavy cream
4 oz. Espresso Balsamic Vinegar
2 c. semi-sweet chocolate chips
3 Tbsp. unsalted butter, cut into small pieces
¼ tsp. sea salt
½ tsp. vanilla extract

In a metal bowl or double boiler, add all of the ingredients except the salt.  Set over a pot of gently simmering water, stirring constantly until the chocolate has completely melted.  The mixture will be very thick.  Allow to cool to room temperature and use as a frosting.

Affogato (Espresso Float)
1 scoop vanilla ice cream
2-3 Tbsp. or more Espresso Balsamic

Scoop ice cream into dessert glass and set in freezer. Heat Espresso Balsamic in small sauce pan, to desired temperature, but not to boiling. Remove cold ice cream from freezer, pour espresso on top and serve. Serves 1.

Espresso Fudge Brownies
¼ c. Espresso Balsamic Vinegar
¼ c. semisweet chocolate chips
1 ½ c. all-purpose flour
½ c. unsweetened cocoa
1 tsp. baking powder
½ tsp. sea salt
1 1/3 c. sugar
6 Tbsp. butter
2 tsp. vanilla extract
2 large eggs

Preheat oven to 350. Bring Espresso Balsamic Vinegar to a boil in a small saucepan, remove from heat. Add chocolate chips, stirring until smooth. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, cocoa, baking powder, and salt, stirring with a whisk. Combine sugar and butter in a large bowl, mix until well combined. Add vanilla extract and eggs, beat well. Add flour mixture and Espresso Balsamic mixture to sugar mixture, beating until combined. Spread batter into a 9 inch square baking pan coated with cooking spray. Bake for 25 minutes or until a wooden pick inserted in the center will come out clean. Cool in pan.

FIG

Fig & Blue Cheese Crostini
1 French baguette, sliced
2 Tbsp. Manzanillo Olive Oil, or other traditional olive oil
2 oz. goat cheese
4 oz. cream cheese
2 oz. Blue or Gorgonzola cheese
2 Tbsp. fresh oregano, chopped
1/2 c. Fig Balsamic Vinegar

Lightly brush baguette slices with olive oil, place in single layer on cookie sheet, and bake in oven at 350, until lightly toasted about 6-8 minutes.  In the bowl of a food processor, combine goat cheese, cream cheese, and blue cheese. Process until smooth and spread on toasted crostini. Sprinkle with chopped oregano.  In the meantime, reduce fig balsamic in saucepan: heat vinegar until boiling, whisking constantly, then reduce heat until thickened, whisking constantly to avoid burning, 5-8 minutes.   Drizzle over cheese-topped crostini.

Roasted Mushroom with Fig Balsamic Vinaigrette
Salad:
2 lbs. assorted mushrooms
½ tsp. dried mustard
1 Vadalia onion, cut into chunks
1 tsp. garlic
2 shallots, quartered
Fistful small spinach leaves
1 each red & yellow pepper, diced
Salt and pepper to taste
1/3 c. Arbequina Olive Oil
3 Tbsp. each chopped chives & chopped parsley
Vinaigrette:
¾ c. Arbequina Olive Oil
¾ c. Fig Balsamic Vinegar
1 tsp. prepared mustard
1 tsp. lemon juice

Preheat oven to 450. Line a shallow pan with parchment paper. Combine mushrooms,shallots, onion, garlic, mustard, salt & pepper with olive oil in a large bowl. Place in pan and roast until golden brown, about 15 minutes. Toss roasted vegetables with remaining ingredients in large bowl.  Drizzle with Vinaigrette and serve.

Fig and Porcini Mushroom Vinaigrette
1 Tbsp. finely minced shallot
1 Tbsp. Dijon mustard
1/3 c. Fig Balsamic Vinegar
2/3 c. Porcini Mushroom Olive Oil
Salt and pepper to taste

Put the vinegar, salt, pepper, mustard and shallot into a blender. Pulse a few times to mix. Slowly pour in the olive oil while the blender is running, to emulsify the mixture. Serve and store covered on counter for 2-3 days.

GRAPEFRUIT

Grilled Radicchio & Hearts of Romaine with Shaved Pecorino
Vinaigrette:
1/3 c. Tuscan Herb Olive Oil
1/4 c. Grapefruit White Balsamic Vinegar
3-6 garlic cloves, chopped
1/2 tsp. dried crushed red pepper
Salad:
4 large heads of radicchio, each cored & quartered
4 hearts of romaine lettuce
1/4 c. shaved pecorino cheese

Whisk oil, vinegar, garlic, and crushed red pepper in large bowl. Add radicchio and romaine and toss to coat. Marinate 20 minutes. Prepare barbecue (medium heat). Drain marinade into small bowl. Place radicchio and romaine on grill; sprinkle with kosher salt and fresh cracked pepper. Grill radicchio and romaine until edges are crisp and slightly charred, turning occasionally, about 6 minutes. Transfer to serving platter. Drizzle with reserved marinade and sprinkle with cheese shavings.

HONEY GINGER

Grilled Honey Ginger Peaches with Goat Cheese
4 ripe peaches
1 tsp. premium olive oil
2 Tbsp. Honey Ginger Balsamic Vinegar
2 oz. fresh goat cheese
Sea salt & fresh cracked pepper

Cut peaches in half and remove pits. Brush both sides of the peaches with olive oil and grill over low heat until softened. Cook until grill marks appear, flipping them halfway through, about 3 minutes per side. Can use an electric grill, sandwich press, or Panini maker instead of outdoor grill. Allow peaches to cool to room temperature, then spread onto a platter. Crumble goat cheese on top, drizzle with Honey Ginger Balsamic Vinegar, and sprinkle with salt and pepper.

Rachel’s Teriyaki Marinade for Grilled Beef, Chicken or Pork
¼ c. Honey Ginger Balsamic Vinegar
1 Tbsp. fresh minced garlic
¼ c. soy sauce
¼ c. Traditional Aged 18-Year Balsamic Vinegar
2 Tbsp. Toasted Sesame Oil

Blend ingredients thoroughly and marinate meat in the refrigerator for a minimum of 4 hours or overnight. Grill.

JALAPENO

Oscar’s Devilish Eggs
¼ c. Jalapeño Balsamic Vinegar
1 dozen hard-boiled eggs
1 extra ripe avocado
¼ tsp. dry or brown mustard
Kosher salt
Fresh ground white pepper
Fresh sprigs of chive/or thin sliced jalapeño
Plastic sandwich bag

Peel and then halve each hard-boiled egg. Slice each hard boiled egg in half and scoop out the yolk of the egg and place into a cold glass bowl. Slice and peel the avocadoes and remove the seeds and place the pulp into the same bowl. Slowly sprinkle the Jalapeño Balsamic Vinegar, mustard, salt, and pepper into the mixture and fold, then thoroughly incorporate the ingredients. Cut bottom right corner of sandwich bag and then spoon mixture into plastic bag and pipe mixture thru bag into egg white halves. Finish with 3 sprigs of fresh chive!
Additional Uses: This mixture can be enjoyed as a tapinade for a rare roast beef sandwich on good crusty Italian bread.

Papaya Mango Salsa
1/2 firm ripe papaya
1 medium firm-ripe mango
1/2 medium red onion, chopped fine
3 Tbsp. Persian Lime Oil
1 Tbsp. lime zest
2 Tbsp. Jalapeno Balsamic Vinegar
1 Tbsp. fresh coriander

Seed and peel papaya. Peel mango and cut flesh from pit. Cut papaya and mango into 1/4 inch dice. Place in small bowl and toss with onion, Persian Lime Oil and zest. Add Jalapeno Balsamic, coriander and then salt & pepper to taste. Chill, covered, for at least 2 hours. Serve as an accompaniment to fish, poultry, or pork. Serves 4.

Fruit Salsa
1 c. diced cantaloupe
1c. diced watermelon
1 c. diced seedless cucumber
4 plum tomatoes, seeded and diced
1/3 c. red onion, finely chopped
2 Tbsp. Persian Lime Oil
2 tsp. lime zest
2 Tbsp. flat leaf parsley, chopped
2 Tbsp. Jalapeno Balsamic Vinegar

Mix together and rest for 1 hour before serving. Use to accompany crab cakes or any grilled fish.

LAVENDER

Herbs de Provence Oven Roasted Vegetables
2 carrots, very thinly sliced on a diagonal
2 medium parsnips, peeled and very thinly sliced on a diagonal
2 stalks celery, cut into 1 inch pieces
1 c. peeled and cubed butternut squash
1 beet, sliced into wedges
1 sweet potato, cubed (do not peel)
1 apple, cored and cubed (do not peel)
1/3 c. mirin
1/4 c. Herbs de Provence Olive Oil
3 Tbsp. Lavender Balsamic Vinegar
1 tsp. dried thyme leaves
1/2 tsp. sea salt, or more to taste
Ground black pepper

Preheat the oven to 400. Put the vegetables and cubed apple on a rimmed baking sheet, in a single layer. Combine the remaining ingredients and drizzle evenly over the vegetables. Cover with foil and bake for 30 minutes. Carefully turn the vegetables over, cover with foil again, and bake for 30 minutes longer, or until vegetables are soft. For crispier texture, remove the foil during the last 10 minutes of baking. Serve hot or warm.

MAPLE

Balsamic Glazed Ham
1 bone-in skinless smoked ham, shank or butt-end portion, 6-8 lbs.
1 c. Aged Pure Maple Balsamic Vinegar
2 Tbsp. Dijon or grainy mustard

Preheat oven to 325. Line roasting pan with foil, score the fat on the ham in a diamond pattern and place cut-side down in the pan. Cover tightly with foil. Bake 1 hour.
Reduce balsamic to ½ c. by gently simmering in medium sauce pan. Over low heat (should take 25-30 minutes to reduce). Remove and whisk in mustard.
Remove ham from oven after 1 hour and increase temperature to 350. With pastry brush liberally apply glaze all over the ham, working into scored portions. Cover just the shank end with foil to prevent from burning and return ham to oven. Roast for 35 min. or until glaze has caramelized and ham is golden brown. Serves 8

Pork & Pretzel Meatballs with Maple Balsamic & Mustard Glaze
1 lb. ground pork & 1/2 lb. lean ground beef
1 small onion, diced, & sautéed in pan, then cooled
2 cloves garlic, minced
1 Tbsp. chopped parsley
1 c. ground pretzels
2 eggs
1 tsp. lemon juice
Dash of Worcestershire sauce
Salt & pepper to taste

Mix thoroughly and cool in refrigerator for about one hour. Hand form balls with desired amount of meat and lightly coat in flour. Sear in sauté pan, drain excess fat and finish cooking in pan adding 1 cup beef broth, covering pan.

For the Glaze:
1 small onion, diced & cooked until transparent
1/4 c. Maple Balsamic Vinegar
1 Tbsp. grainy mustard
1 Tbsp. ketchup
1 Tbsp. corn syrup
1 Tbsp. brown sugar

Mix all ingredients & simmer in pot about 15-20 minutes, allowing the flavors to combine. Blend lightly in blender and use as a glaze for the cooked meatballs.

PEACH

Pork Chops with Peaches
2 c. orzo cooked (rice or couscous may be substituted)
1 Tbsp. Koroneiki Premium Olive Oil
4 bone-in pork chops
3 peaches quartered
3 shallots quartered
3 Tbsp. Peach Balsamic Vinegar
1/4 c. fresh chopped basil leaves
Kosher salt & coarse ground black pepper

Preheat oven to 400°. Heat the olive oil in a large oven-proof skillet over medium high heat. Season pork with half of salt and pepper, brown each side 3-5 minutes, and transfer to another dish. In the skillet combine the peaches, shallots, vinegar and remaining salt and pepper. Toss for 1 minute. Return the pork and juices to the skillet and place in the oven for 8 to 10 minutes, until the pork is cooked through and the peaches are tender. Sprinkle with basil and serve over the orzo, rice, or couscous. Serves 4.

Peach & Balsamic Pizza
1 prepared pizza dough or use your own pizza dough recipe
1 c. Peach Balsamic Vinegar
2 Tbsp. Premium olive oil
8 oz. fresh mozzarella, sliced or grated
2 oz. soft goat cheese, crumbled
4 peaches, pitted and thinly sliced
1/2 c. coarsely chopped basil

To prepare the balsamic reduction, pour balsamic vinegar into a small saucepan, bring to a simmer over medium-high heat. Reduce heat to medium-low, and simmer until the vinegar has reduced to 1/2 cup, about 20 minutes. Set aside and let cool.
Preheat the oven to 475. Lightly brush with 1 Tbsp. olive oil. Top with mozzarella, goat cheese, and peach slices. Lightly drizzle the pizza with half of Peach Balsamic Vinegar reduction.
Place the pizza in the oven-directly on pizza stone, if using one, or on baking sheet. Bake for 8 to 10 minutes or until pizza crust is golden and cheese is melted. Remove from oven and top with basil and drizzle with remaining balsamic reduction. Cut into slices and serve.

PINOT NOIR

Pecorino Asparagus Salad
1 bunch pencil asparagus, tough bottom stems removed
1 small red onion, finely diced
1 c. coarsely grated pecorino cheese
1/2 c. Pinot Noir Vinegar
Frantoio Olive Oil liberal drizzle

Cut the asparagus, including the tips into very thin slices, crosswise, and place in a medium bowl. Add the red onion and pecorino and toss to combine. Dress with the vinegar, olive oil, and salt and toss again. This salad should be fairly heavily dressed. The vinegar will sort of “cook” or tenderize the asparagus. It is best to do this an hour or so in advance as to let the flavors “marry.”

POMEGRANATE

Pomegranate Balsamic Glazed Carrots
3 Tbsp. Pomegranate Balsamic Vinegar
2 tsp. honey
2 Tbsp. unsalted butter
2 lbs. baby carrots, halved
Kosher salt
2 Tbsp. Manzanillo or other Traditional Olive Oil
1/8 tsp. cayenne
1/3 c. low sodium chicken broth
2 Tbsp. minced fresh mint

Whisk Pomegranate Balsamic Vinegar and honey in small bowl. Cut 1 Tbsp butter into 4 pieces and refrigerate. In a small skillet heat remaining butter with the olive oil. Add carrots and 1 ½ tsp salt and cayenne, tossing well to coat. Cook without stirring, 4-5 minutes, until bottom layer of carrots is lightly browned. Flip carrots, cooking next layer until browned, and continue until all carrots are browned and starting to get tender, 3-5 minutes. Add chicken broth and cover, cooking 2 minutes or until most of the broth has evaporated. Reduce heat, uncover, add pomegranate-honey mixture, stirring gently. Cook 1 minute. Remove from heat and add chilled butter and mint, tossing to coat and incorporate.

Asian Pear Salad with Lime-Pomegranate Vinaigrette
1 bag Spring Mix
1 bunch frisee, yellow inner leaves
1 Asian pear, sliced thin
1 handful pomegranate seeds
6 Tbsp. Pomegranate Balsamic Vinegar
4 Tbsp. Persian Lime Oil
1 pinch Sea Salt
Black pepper

Whisk Persian Lime Oil into Pomegranate Balsamic Vinegar. Season with salt and pepper. Sprinkle pears with salt, so they do not discolor. Dress spring mix and frisee with vinaigrette & plate into individual portions. Add pears and pomegranate seeds on top.

PUMPKIN PIE SPICE

Browned Butter Gnocchi & Butternut Squash
1 package potato gnocchi
½ butternut squash, peeled and cubed
4 oz. unsalted butter
½ c. toasted walnut or hazelnut pieces (optional)
1/3 c. fresh sage leaves
½ c. Pumpkin Pie Spiced Balsamic
Parmigiano-Reggiano cheese, freshly grated
Kosher salt and pepper to taste
Frantoio Olive Oil, for drizzling

Preheat oven to 350. Place cubed butternut squash on a rimmed baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and gently toss to coat evenly. Roast squash for 25-30 minutes or until tender. Cook gnocchi according to package directions. Drain and set aside. Place the cold butter in a medium skillet preheated over medium heat. Once the butter has melted and has begun to turn brown around the edges, add the sage and salt and pepper to taste. When the sage begins to give off its aroma and becomes slightly crisp, add the nuts and cook for 1 minute. Add the drained gnocchi and butternut squash. Stir gently to mix and reduce heat to medium low to keep warm. Heat a small sauté pan over medium-high heat and add the Pumpkin Pie Spiced balsamic until it becomes a bit thicker, about 3 minutes. Pour over the gnocchi mixture and stir to mix. Transfer the gnocchi mixture to a platter and top with freshly grated Parmigiano-Reggiano.

RASPBERRY

Kerstin’s Raspberry Balsamic Truffles
1 (16 oz.) package oreo cookies
1 (8 oz.) package 1/3 less fat cream cheese, softened
2 c. Ghiradelli semi-sweet morsels
5 Tbsp. Raspberry Balsamic Vinegar

Crush the whole package of cookies. Blend the crushed cookies and softened cream cheese in a mixer until creamy. Add the balsamic and mix completely. Roll into biz-sized balls and place on a cookie sheet. Chill for one hour. Melt chocolate morsels in a double boiler until completed melted. Dip chilled truffles into melted chocolate and toss to coat. Lift out with a fork and let excess chocolate drip back into pan. Place back on cookie sheet lined with wax paper and let cool.

Balsamic Raspberry Upside down Olive Oil Cake (The Tubby Olive Recipe Contest Winner)
7 Tbsp. Raspberry Balsamic Vinegar
2 tsp. sugar
6 oz. container raspberries, cleaned
1 tsp. butter, softened
1 ½ c. flour (plus 2 tsp. extra for pan)
2 tsp. baking powder
¼ tsp. salt
½ c. butter milk
½ c. Blood Orange Olive Oil (or ½ cup regular olive oil with zest of one orange)
2 eggs, room temperature
1 c. sugar
¼ tsp. vanilla extract

Preheat oven to 350. Butter and flour a 9” round shallow cake pan.  In a small saucepan heat balsamic and sugar on low until sugar is dissolved and balsamic is slightly thickened, about 2 minutes. Cool. Sift flour, baking powder, and salt into a medium size bowl. Place buttermilk and olive oil in a measuring cup & do not mix. In large bowl, whisk eggs until slightly lighter in color and thinner. Whisk in sugar and vanilla until frothy, about 1 minute. In three batches gently whisk flour and milk-oil, using one third of flour and one third of milk-oil at each addition. Gently fold raspberries into balsamic until completely coated and pour into bottom of cake pan. Mash raspberries with fork to cover bottom of pan. Pour cake batter over raspberries starting around the edges. Some balsamic may be visible. Bake about 35-38 minutes until a tester comes out of the center clean. Cool for ten minutes, and then run a butter knife around edges. Invert onto a flat surface. Tap bottom and set for another 10 minutes. Tap again and gently lift off cake pan.
*You can change the olive oil, balsamic, and fruit to create any different flavor combination.*

Raspberry Vinaigrette
1/2 c. Raspberry Balsamic Vinegar
1/2 c. Roasted French Walnut Oil
2 tsp. Red Raspberry-Wasabi Mustard*
1/4 tsp. ground black pepper

In a jar with a tight-fitting lid, combine the oil, balsamic, mustard and black pepper. Shake well. This vinaigrette is perfect for a green salad with dried or fresh raspberries, chopped walnuts and feta cheese crumbles.
*Available at The Tubby Olive

RED APPLE

Red Apple Dip
½ c. sour cream
¼ c. cream cheese
2 Tbsp. Savannah Bee Orange Blossom Honey*
2 Tbsp. Red Apple Balsamic Vinegar
¼ tsp. cinnamon
1 c. apples chopped
½ c. toasted walnuts chopped

Blend all ingredients except the apples in a food processor. Place mixture in a bowl and add the apples. Put mixture in a serving bowl and sprinkle the walnuts over the top. Serve with cinnamon crisp crackers*.
*Available at The Tubby Olive

RED WINE

Oysters with Mignonette Sauce
1/2 c. Red Wine Vinegar
2 Tbsp. finely chopped shallots
1 Tbsp. course ground black pepper
Salt to taste

Combine all ingredients and chill. Serve with chilled oysters on the half shell. Yield: 1/2 cup

SERRANO HONEY

Serrano Honey–Lime Grilled Salmon
2 (1/2 lb.) fresh salmon portions
2 Tbsp. Persian Lime Oil
2 Tbsp. Serrano Honey Vinegar
1 tsp. fresh grated ginger
Salt & pepper to taste

Whisk together the olive oil, vinegar, and ginger. Pour over cleaned salmon portions and marinate in the refrigerator for about 3 hours.
Preheat oven to 375. Heat and oil grill plate or saute pan. Sear both sides of the salmon until grill marks or well browned in saute pan, approx. 5 minutes. Place salmon in ovenproof pan, pour remaining marinade on top, and finish in oven for about 15 minutes.

Serrano Honey Sweet Potato Fries
4 medium sweet potatoes, peeled and cut lengthwise into desired size/wedges
1/3 c. Serrano Honey Vinegar
4 Tbsp. Premium Olive Oil
3/4 tsp. kosher salt or sea salt

Heat oven to 400. Cut a piece of parchment paper to fit the bottom of a baking pan. Thoroughly shake or whisk together the Serrano Honey Vinegar and Extra Virgin Olive Oil. In a large bowl toss to liberally coat the sweet potato wedges with the emulsified balsamic-olive oil mixture. Arrange the potato wedges on the parchment paper lined pan in a single layer, without over-crowding. Sprinkle with sea salt and roast for 45 minutes until tender and the balsamic glaze has caramelized.

SICILIAN LEMON

BBQ Salmon
1/4 c. orange juice
2 Tbsp. Sicilian Lemon Balsamic Vinegar
2 Tbsp. brown sugar
2 ½ tsp. chili powder
½ tsp. ground cumin
½ tsp. salt
1 lb. salmon, cut into equal portions

Preheat grill. In a shallow baking pan, mix all ingredients, then add salmon and turn over to coat. Cover and refrigerate between 20mins-2hrs. Remove salmon from pan and discard marinade. Sear salmon on each side over hottest part of the grill for 1 minute, or until golden brown. Move to cooler spot on grill until thoroughly cooked, about 5-10 minutes.

Lemon Vinaigrette
3 Tbsp. Sicilian Lemon Balsamic Vinegar
½ tsp. salt
1 clove garlic crushed
½ c. premium olive oil

Combine Sicilian Lemon Balsamic, salt, pepper and garlic in medium bowl. Whisking constantly, add oil in a thin stream. Remove garlic and serve or store in refrigerator for up to 1 week.

Roasted Vegetables
1/2 lb. asparagus spears
1 red pepper cut into strips
1/4 lb. carrots slices
1 yellow pepper cut into strips
2 garlic cloves minced
1/2 red onion sliced
Sea Salt and fresh ground pepper
1/4 c. Tuscan Herb Olive Oil
Sicilian Lemon Balsamic Vinegar for drizzling

Preheat the oven to 400. Toss all ingredients in a large bowl. Place on a large baking sheet in a flat layer. Roast for 10-12 minutes or until tender and lightly browned. Arrange vegetables on a serving platter and drizzle with Sicilian Lemon. Season to taste with sea salt and fresh ground pepper. Serves 6 to 8.

Gazpacho Soup
1 1/2 lbs. tomatoes
1 green pepper, seeded and quartered
4 c. V-8 or organic veggie juice
2 sprigs parsley
3 cloves garlic
4 Tbsp. chopped fresh basil
1/2 jalapeno pepper minced
2 Tbsp. Sicilian Lemon Balsamic Vinegar
1 onion
salt & pepper to taste
1 carrot
Cilantro & Onion Oil for garnish
1 small cucumber cilantro for additional garnish

Combine all ingredients, except V-8, in a blender or food processor. Lightly pulse…be careful not to pulse too much…you want to have some nice chunks. Adjust seasonings to taste. Can be served hot or cold. Drizzle the olive oil on top and sprinkle with a bit of chopped fresh cilantro.
*Recipe courtesy of Betsy Hunt www.budsandbowls.com

STRAWBERRY

Strawberry Phyllo Cups
3 sheets phyllo pastry
1 (6 oz.) container Greek strawberry yogurt
4 large fresh strawberries cut into chunks*
1/3 c. whipped cream or cool whip
1/4 c. mascarpone cheese
3 Tbsp. Strawberry Balsamic Vinegar
1 Tbsp. melted butter

Heat oven to 350. Brush melted butter onto top of phyllo sheets and cut into 12 squares. Place each square into greased muffin tin and bake for about 5 minutes, until golden, then cool.. Using mixer blend the yogurt, whipped cream, mascarpone, and strawberry balsamic until creamy. Fold in the fresh chopped strawberries. Spoon mixture into individual phyllo cups and chill.
* Save remaining strawberries as a garnish. Place strawberry half on top of mixture and add a dollop of whipped cream on top of that as a finish garnish

Balsamic Black Pepper Strawberries
1 1/2 Tbsp. Strawberry Balsamic Vinegar
1 qt. (16 oz.) fresh strawberries, rinsed, hulled, and sliced
3 Tbsp. sugar
Freshly ground coarse black pepper

Place the sliced berries in a medium non-reactive bowl. Sprinkle the berries with the sugar and balsamic vinegar and toss gently to coat. Allow the berries to macerate in the vinegar and sugar mixture for about 15 minutes. Add 4-5 grinds of coarse black pepper to the berries and toss to coat. Allow flavors to blend about 5 minutes more before serving. Serve the berries over salad, ice cream, or toasted pound cake.

TRADITIONAL AGED 18-YEAR

Baked Chicken with Dijon and Balsamic Vinegar
1 (3 1/2-4 lbs.) chicken, cut up or bone-in chicken parts, as desired
1 tsp. Dijon mustard
1/2 tsp. dried thyme
1/2 tsp. rubbed sage
1/2 tsp. dried rosemary
Salt and pepper, to taste
2 Tbsp. Traditional Aged 18-Year or Red Apple Balsamic Vinegar
1 Tbsp. Hojiblanca Olive Oil
Garlic powder, to taste

Preheat oven to 400. Place the chicken in a single layer in a 13x9x2in baking dish, on a baking rack if desired. Brush or spread each piece lightly with Dijon mustard. Sprinkle with the garlic powder, thyme, sage, rosemary, salt and pepper. Sprinkle generously with the vinegar, then drizzle lightly with olive oil. Place in the oven and bake until chicken is brown and done, basting occasionally with pan juices, about 50 minutes.
*This is good hot or at room temperature.*

Teriyaki Grill Marinade
½ c. Traditional Aged 18-Year Balsamic Vinegar
½ c. soy sauce
½ c. Garlic Olive Oil
2 Tbsp. fresh grated ginger

Mix all ingredients well and place in a zip lock bag or plastic container with up to three pounds of your favorite type of meat, poultry or vegetables.  Refrigerate and marinate for 1-2 hours.  Grill and enjoy!

Basil Garlic Grilled Chicken
1/4 c. Basil Olive Oil
1/4 c. Traditional Aged 18-Year Balsamic Vinegar
1 lb. chicken breasts, boneless and pounded thin
4 cloves garlic, mashed and minced
8-10 fresh basil leaves
Flavored sea salt* or Kosher salt & ground pepper

Combine olive oil, balsamic vinegar, garlic, and 6 basil leaves to make marinade. Season with salt and pepper to taste. Place chicken breasts in marinade, cover and refrigerate for 6-8 hours. Remove chicken from marinade, season with salt & pepper, and place on a heated grill pan. Cook on both sides until done. Garnish with basil sprigs.
*Available at The Tubby Olive

Lentil Walnut Pate
2 c. cooked lentils
1/2 c. minced parsley
2 cloves minced garlic
1/2 c. walnuts
1 Tbsp. sweet white miso
1 tsp. soy sauce
1 Tbsp. Traditional Aged 18-Year Balsamic, plus extra for drizzling
1 Tbsp. brown rice syrup
1 Tbsp. Lemon Olive Oil, plus extra for drizzling on top
Mirin rice cooking wine, enough to achieve smooth consistency
Sea salt & pepper to taste
Paprika

Place all ingredients in a blender and puree smooth. Adjust seasonings to taste. Serve drizzled with a extra swirl of extra balsamic vinegar, olive oil, and paprika, with crudités or whole grain pita wedges. Serves 4.

VANILLA

Espresso Fudge Brownies
¼ c. Espresso Balsamic Vinegar
¼ c. semisweet chocolate chips
1 ½ c. all-purpose flour
½ c. unsweetened cocoa
1 tsp. baking powder
½ tsp. sea salt
1 1/3 c. sugar
6 Tbsp. butter
2 tsp. Vanilla Balsamic Vinegar
2 large eggs

Preheat oven to 350. Bring Espresso Balsamic Vinegar to a boil in a small saucepan, remove from heat. Add chocolate chips, stirring until smooth. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, cocoa, baking powder, and salt, stirring with a whisk. Combine sugar and butter in a large bowl, mix until well combined. Add Vanilla Balsamic and eggs, beat well. Add flour mixture and Espresso Balsamic mixture to sugar mixture, beating until combined. Spread batter into a 9 inch square baking pan coated with cooking spray. Bake for 25 minutes or until a wooden pick inserted in the center will come out clean. Cool in pan.

VIOLET

Avocado, Feta & Strawberry Salad With Violet Vinaigrette
1 avocado, thinly sliced
1 lb. strawberries, thinly sliced
1/2 sweet onion, thinly sliced
8 c. mixed greens
6 oz. feta cheese

Whisk together for the vinaigrette:
3 Tbsp. Violet Balsamic Vinegar
3 Tbsp. premium olive oil

Wash and dry greens and lay out on a large serving platter. Arrange sliced onions in a single layer over the greens. Layer on the avocado slices, followed by a layer of the strawberry slices. Drizzle on the Violet vinaigrette and top with the feta cheese.

WHITE

Creamy Vinaigrette
1/3 c. Arbequina Olive Oil
3 Tbsp. or more White Balsamic Vinegar
3 Tbsp. sour cream, yogurt or mayonnaise
1 tsp. Dijon mustard
1 small shallot cut into chunks
salt and freshly ground black pepper to taste

Combine all ingredients except shallot in a blender and turn on machine; a creamy emulsion will form within 30 seconds. Taste and add vinegar a teaspoon or two at a time until balance tastes right to you. Add shallot and turn machine on and off a few times until shallot is minced within dressing. This is a favorite for the guy who does our local online marketing in Philadelphia.