Tangerine Glazed Salmon

2 lbs fresh Salmon filet, skin remove
2 1/2 tablespoons of Blood Orange Fused Olive Oil
3 tablespoons Tangerine Dark Balsamic Vinegar
2 tablespoons freshly grated ginger root
1tablespoon minced garlic
Fresh ground black pepper
Sea Salt

Preheat oven to 400 degrees F.
Coat the bottom of a 9 x 13 glass/ceramic baking dish with 1 tablespoon of the Blood Orange Fused Olive Oil.
Rub the remaining oil into the salmon to coat.
Next, rub the Tangerine Balsamic into the Salmon and place it into the baking dish.
Sprinkle with the grated ginger, garlic and crushed black pepper.
Bake approximately 20 minutes until easily flaky
Season with sea salt to taste.
Serve & ENJOY!

Makes 4-6 Servings

Harissa Pasta (Spicy)

3 medium cloves garlic, peeled
1/4 cup Harissa Infused Olive Oil
226 g of whole wheat spaghetti or any whole wheat pasta
1 small bunch kale, well-washed and deveined
1/2 cup oil-cured black olives, pitted
1/2 cup pine nuts, toasted
zest of 1 lemon

Bring a big pot of water to a boil.
Place the cloves of garlic on a cutting board and sprinkle them with a big pinch of salt. Crush with the flat side of a knife. Continuously crush and chop, until you have a garlic paste. You can use a mortar and pestle for this too.
In a small bowl whisk together the garlic paste and Harissa Infused Olive Oil. Set aside.
Generously salt the boiling water, add the pasta, and cook per package instructions.
Just before the pasta is done add the kale to the pasta water for 6 seconds, drain and set aside.
Heat half of the Harissa dressing in the now empty pasta pot.
Add the pasta, kale, black olives, pine nuts, and lemon zest. Stir over the heat for a minute or so. Plate, drizzle with remaining Harissa.

Makes 4-6 Servings

Smoky Chicken Tapas

1 roll store-bought polenta (1 pound)
1 tablespoon butter
1 1/2 cups diced onions
1/2 pound boneless, skinless chicken breast, chopped
6 slices pre-cooked bacon, chopped
2 cups shredded Manchego cheese (divided use)
1/3 cup Raspberry Dark Balsamic Vinegar
1/3 cup Chipotle Infused Olive Oil
3 tablespoons pecan pieces
1 tablespoon chopped fresh cilantro (optional)

Preheat oven to 400 degrees F. Spray a 13×9″ baking pan with cooking spray.
Slice polenta into 12 equal rounds. Heat a large (10 or 12 inch) non-stick skillet over medium.
Grill polenta rounds for 4 minutes on each side. Lay rounds, keeping as close together as possible, across bottom of pan.
Add butter and onions to skillet and cook over medium for 3 minutes.
Add chicken and cook with onions, breaking chicken up into very small chunks, for 4 minutes or until chicken is just-opaque.
Remove from heat and stir in chopped bacon.
Sprinkle 1 cup of the shredded cheese evenly over polenta rounds; Spoon chicken mixture evenly over cheese.
Drizzle Raspberry Dark Balsamic Vinegar & Chipotle Infused Olive Oil over cheese, then top with remaining 1 cup of cheese.
Sprinkle pecans over top.
Bake for 8-10 minutes or until cheese is melted and sauce is bubbly; sprinkle top with cilantro.
Serve on small plates, tapas style.

Makes 4-6 Servings

Fig & Garlic Salad

6-8 cups of spring mix, rinsed and patted dry
1 cup of Feta or aged goat cheese crumbled
1 medium cucumber, sliced
1 Mandarin orange or tangerine peeled and separated into sections
1/4 cup Fig Dark Balsamic Vinegar
1/4 cup Garlic Infused Olive Oil
1/2 cup Extra Virgin Olive Oil
1 teaspoon dried mustard
Pinch of salt and ground black pepper

Prepare the salad greens, cheese, nuts and orange by arranging on plates.
Keep chilled until ready to serve.
Thoroughly whisk the Fig Dark Balsamic Vinegar, black pepper and dried mustard together in a small bowl.
Add the Garlic Infused Olive Oil and Extra Virgin Olive Oil in a slow stream while continuing to whisk until it is emulsified.
Pour over the prepared salad and serve immediately.

Makes 4-6 Servings

Fig & Garlic Chicken

1/3 cup Fig Dark Balsamic Vinegar
1/3 cup Garlic Infused Olive Oil
2 teaspoons dried oregano
1/2 teaspoon ground black pepper
2 to 4 chicken breasts

Note: For a more even cook, pound the chicken breast down to become the same thickness all around

Whisk the Fig Balsamic Vinegar, Garlic Infused Olive Oil, oregano and black pepper in a bowl.
Brush the mixture onto the chicken breasts to cover completely. Reserve any left over oil/vinegar mixture.
Let chicken sit covered in the refrigerator for at least 30 minutes or up to 4 hours.
Heat up gas/charcoal grill or a grill pan, and cook the chicken breasts until done. Use any leftover mixture to baste.
Remove from grill/pan when done, ENJOY!
Makes 2-4 Servings

Winter Fruit Salad

½ cup honey
¼ cup Dark Balsamic Vinegar
2 ripe Bartlett pears, unpeeled, cored and cut into ½-inch thick wedges
2 Granny Smith apples, unpeeled, cored and cut into ½ thick wedges
2 seedless clementines or other sweet mandarins, peeled and separated into segments
2 cups seedless grapes
¾ cup pomegranate seeds (from approx. ½ pomegranate)
In an medium bowl whisk the honey and vinegar until combined.
Add the pears, apples,clementines, grapes and pomegranate seeds and toss to coat the fruit completely with the honey mixture.
Cover and refrigerate for one to six hours.
Serve chilled.
Makes 4-6 Servings

Balsamic Cranberry Sauce

1 ¼ cups sugar
½ cup Raspberry Dark Balsamic Vinegar
¼ cup water
1 (12-ounce) package fresh cranberries (you can substitute whole frozen cranberries, defrost prior to using)
1 cinnamon stick
1 tablespoon orange peel zest
In a large saucepan over medium heat, combine sugar, Raspberry Dark Balsamic Vinegar, and water; bring to a boil, stirring until sugar dissolves.
Mix in cranberries, cinnamon stick, and orange peel zest. Reduce heat to low, cover partially, and simmer 10 minutes or until cranberries burst.
Remove from heat and cool completely (sauce will thicken as it cools).
Discard cinnamon stick.
NOTE: Can be made up to one week in advance. Cover and refrigerate.
Makes approximately 2 Cups

Blackberry Ginger Chicken

1 onion
½ lbs carrots
2 tablespoons of butter (you can substitute with All Natural Butter Olive Oil)
¾ teaspoon salt
½ teaspoon pepper
3 ½ – 4 lbs cubed chicken breast or thigh
½ cup Blackberry Ginger Balsamic Vinegar
Chop onion. Diagonally cut carrots into 1/4 inch slices.
Melt the butter in a large frying pan.
Brown the chicken on both sides over medium heat, about 15 minutes in all. Remove from the pan.
Add the onion and carrots and cook, covered, until soft, about 15 minutes.
Return the chicken to the pan.
Add the vinegar, salt and pepper.
Cover and cook until the juices run clear when the chicken is pierced with a fork. (20 to 25 minutes) Serve – ENJOY!
Makes 4 to 6 servings

Berry Eruption

¾ Cup Strawberries (rinsed, stemmed and quartered)
¾ Cup Raspberries (rinsed)
¾ Cup Blackberries (rinsed)
6 Tablespoons of Dark Chocolate Balsamic Vinegar OR Aged Cinnamon & Pear Dark Balsamic
6 Large Italian Biscotti, (broken into bite size pieces)
½ Cup Mascarpone Cheese (stirred for a smooth consistency)
Prepare berries, rinse and layout all berries on a paper towel.
Slightly pat dry, but be careful not to crush the berries.
Place all of the berries in a medium bowl and gently stir to distributed berries evenly.
Divide the biscotti pieces into 4 bowls.
Spoon the berries into the bowls, reserving 4 strawberries for garnish. Pour the Dark Chocolate Balsamic Vinegar or Aged Cinnamon & Pear Balsamic Dark Vinegar over the berries and top with a dollop of mascarpone cheese.
Garnish with a single berry on top.
Serve immediately.
Makes 4 Servings

Asparagus & Wild Mushroom Pappardelle

1-1 1/2 cups fresh pappardelle pasta
2 tablespoons 100% pure Extra Virgin Olive Oil
1 tablespoon White or Black Truffle Oil
1/2 bunch asparagus, remove the woody ends, cut into 1-inch lengths
1/2 large onion halved and sliced
1/4 pound wild or cultivated mushrooms, cleaned and cut into bite-size pieces
Salt and freshly ground pepper to taste
3/4 cup dry white wine
2 tomatoes, chopped
2 tablespoons chopped Italian parsley
2 tablespoons freshly grated Parmesan cheese
Bring a large pot of salted water to a boil for the pasta. Begin cooking the pasta about 5 minutes before the sauce is ready.
Preheat a large saute pan. Add the olive oil and then the asparagus. Cook approximately 1 minute.
Add the onion and the mushrooms and cook an additional minute. Season with salt and pepper.
Deglaze with the wine and reduce by half, about 5 minutes. Remove from the heat and stir in the chopped tomatoes.
Drain the cooked pasta and add it to the sauce. Add the parsley and toss lightly. Check seasoningand adjust as needed.
Divide the pasta among serving bowls, top with Parmesan and drizzle with White or Black Truffle Oil.
Makes 4 Servings