Recipes

Balsamic Cocktail Formula

The basic cocktail recipe for a delicious cocktail changes based on whether you are using a white or a dark balsamic vinegar.

Dark Balsamic Vinegars:

• 1/2 jigger (1.5 tablespoons) Dark Balsamic Vinegar (such as Blackberry Ginger, Black Cherry, Black Currant, Blueberry, Cinnamon Pear, Dark Chocolate, Fig, Pomegranate, Raspberry, Strawberry, Tangerine, or Maple)
• 1 jigger (3 tablespoons) of your favorite alcohol (vodka, tequila, whisky, and bourbon are good options)
• 1/2 tablespoon simple syrup
• about 5 jiggers (about 8 oz) soda water, tonic water, seltzer, or club soda

1. Pour all ingredients over ice. Taste, and add more water or simple syrup to your preference.
2. Garnish with fresh fruit, lemon or lime wedge, or mint.

 

White Balsamic Vinegars:

• 1/2 jigger (1.5 tablespoons) White Balsamic Vinegar (such as Coconut, Cranberry Pear, Grapefruit, Gravenstein Apple, Pineapple, Umeboshi Plum, Mango, Peach, or Sicilian Lemon)
• 1 jigger (3 tablespoons) of your favorite alcohol (vodka, gin, tequila, and whisky are good options)
• 1 tablespoon simple syrup
• about 5 jiggers (about 8 oz) soda water, tonic water, seltzer, or club soda

1. Pour all ingredients over ice. Taste, and add more water or simple syrup to your preference.
2. Garnish with fresh fruit, lemon or lime wedge, or mint.

Ingredients:

8 chicken thighs (wings or drumettes)

2 tbsp cornstarch

1/2 tsp salt

1/2 tsp pepper

2 tbsp Olive Amelia Butter Olive Oil

1 1/2 tbsp Olive Amelia Ginger & Black Garlic Olive Oil

4 cloves minced garlic

1/3 cup Savannah Bee Tupelo Honey

1/3 cup chicken stock

2 tbsp Olive Amelia Umeboshi Plum White Balsamic Vinegar

1 tsp Olive Amelia Sesame Oil

 

Directions:

Place the chicken thighs in a bowl and add the cornstarch, salt, and pepper.

Toss the chicken in the mixture until fully coated.

Heat the Butter Olive Oil in a large skillet over medium-high heat.

Add the chicken thighs, and cook on one side until golden brown. (4-5 minutes)

Flip the chicken and cook for 2 minutes.

Remove the chicken from the skillet and set aside.

 

Sauce time!

Add the Ginger & Black Garlic Olive Oil and fresh minced garlic to the skillet.

Turn the heat down to medium-low to protect the garlic from burning.

Combine the Tupelo Honey, chicken stock, Umeboshi Plum, and Sesame Oil in a bowl and stir together.

 

Add the sauce to the pan.

Turn the heat up to bring the sauce to a boil.

Return the chicken to the skillet.

Simmer until the sauce reduces, thickens, and the chicken is cooked through. (4 minutes)

 

Serve over rice and top with fresh parsley and red pepper flakes.

Ingredients:

1 package of skinless, boneless chicken breasts
4 Tbsp Persian Lime Olive Oil
juice and zest of 1 lime
3 Tbsp sesame oil
2 cup canned coconut milk
2 tsp cumin
salt to taste
4 tsp curry powder
1/2 cup chopped fresh cilantro
Serrano honey vinegar

Prep:

Cut the chicken breast completely in half.
Place in a gallon size zip lock bag and pound chicken to the same thickness.

In a bowl combine the olive oils, lime, coconut milk and seasonings.
1/2 of the mixture is for the marinade and the other half save as the sauce.
Pour half of the mixture over the chicken and marinade in the bag for up to 3 hours.

Cook:
Grill the chicken breast and serve with rice and roasted vegetables.
Drizzle your sauce over the dish and finish with a touch of Serrano Honey Vinegar on top!

Ingredients:

2 fresh eggs
2 tablespoons of Neapolitan Herb Balsamic Vinegar
2 pieces sprouted or whole grain bread
1 avocado
handful of greens spinach/chard/arugula
salt and pepper

Directions:

Crack the eggs into individual small dishes and set aside while the water is heating.
In a small sauce pan warm balsamic vinegar until it becomes a thick sauce.
Bring a pot of water to boil, turn off the heat and carefully tip the eggs into the water.
Cover the pot and poach for 3 to 5 minutes, depending on your preference.
While the eggs are cooking, toast the bread and mash up the avocado, add the lemon juice and salt/pepper (you can also add lemon infused olive oil instead of lemon juice). Plate the toast and spread the mashed avocado equally on each slice.
When the eggs are cooked, lift them out of the water with a slotted spoon.
Top toast with avocado, a handful of greens, poached egg, a pinch of salt, pepper and drizzle a balsamic reduction – Add pepper flakes for a kick

Ingredients:

1 medium Green Bell Pepper, diced
1 can Yellow Corn
1 can Black Beans
1 Jalapeno, no seeds, diced
1/4 cup Basil, finely chopped, save some for garnish
1/2 cup Red Onion
1 cup Tomatoes, diced
2 tbsp. Salt Sisters Mojo Seasoning
2 tbsp. of Persian Lime Olive Oil
2 tbsp. of Peach White Balsamic Vinegar

Directions:

Mix together in a bowl and it is ready to go!
Serve with fresh bread, chips or crackers.
Prepare the night before to let the flavors marinade into the beans and vegetables!

Ingredients:

10 ounces of goat cheese, room temperature
3 tbsp. Milanese Gremolata Olive Oil
Salt
Pepper
Chives, thinly sliced

Pack of Wonton Wraps

Directions:

Quick, Easy and Delicious!!
Pre-Heat the oven to 375F
In a bowl combine the goat cheese, Milanese Gremolata Olive Oil, salt, pepper and chives.
Mix Together.
Using a cupcake pan, place a wonton in each cup.
Spoon a dollop of the cheese mixture in the center of the wonton.

Drizzle the wontons with olive oil and bake for 8 to 12 minutes.
Serve with Sicilian Lemon Balsamic Vinegar, honey, honey mustard or a sweet and sour sauce.

Ingredients:

One can of Chickpeas, drained and rinsed
Marinated Hot Peppers
1/4 cup of Sun Dried Tomatoes, chopped
2 tbsp. Parsley, chopped
2 cloves of Garlic, diced
1 Lemon, zest and juice
1/4 cup of  Extra Virgin Olive Oil

Directions:

Combine the chickpeas, hot peppers, sun dried tomatoes, parsley, garlic, lemon zest and juice, and Extra Virgin Olive Oil.
Spoon the chickpea mixture onto a toasted slice of Ciabatta bread.
Finish by drizzling 1 tbsp. of Extra Virgin Olive Oil and sprinkling on fresh parsley.

Ingredients:

2 Bell Peppers, chopped
1 15 ounce can Chickpeas, rinsed & drained
1 Cucumber, quartered
1 clove Garlic, minced
1 large Tomatoes, large dice

1/2 Red Onion, thinly sliced
3 Lemons, zest and juice
1/4 cup Fresh Mint, chopped
1/4 cup Parsley, chopped
5 Scallions, thinly sliced
2 tsp. Basil Olive Oil
1/2 tsp Black pepper, freshly cracked
1 tsp Kosher salt
1/2 cup of Robust Extra Virgin Olive Oil
3/4 cup Feta

 

 

Directions:

Toss together and Enjoy!

Ingredients:

1 1/2 cups rotisserie chicken, chopped
2 tbsp. Lemon Olive Oil
3/4 cup plain greek yogurt
1 tbsp. mustard
1 cup green onion, thinly sliced

2 apples, juilenned

1/2 cup celery, thinly sliced
1 cup walnuts/pecans, chopped
1/2 cup green grapes, sliced
1 tbsp fresh parsley
Season to taste with Pink Himalayan Sea Salt, fresh cracked pepper and a dash of garlic.

Directions:

In a small bowl combine the greek yogurt, lemon olive oil, mustard and seasonings.
Mix together.
In a large bowl combine the chopped chicken, grapes, apples, celery, green onions, parsley, and nuts.
Mix together.
Add the yogurt mixture to the chicken mixture and stir until well combined.
Refrigerate for 1 hour.
Serve on a croissant roll, over mixed greens or whole wheat crackers.

Ingredients:

1/2 cup blueberries
1/2 banana
3 ounces milk
3 tbsp. vanilla yogurt
1 tbsp. Extra Virgin Olive Oil
1 tbsp.  lemon, or blood orange olive oil

Directions:

Blend together until smooth and enjoy!