Fresh Strawberries with O California Balsamic Vinegar

Ingredients

1 pint of fresh, ripe strawberries

1 Tbsp local honey (optional)

3 Tbsp O California Balsamic Vinegar

Mascarpone, crème fraîche or vanilla ice cream

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Fresh Strawberries with O California Balsamic Vinegar

Directions


This is the simplest dessert and so flavorful. The perfect way to win a heart at a romantic dinner or a great way to celebrate the spring berry harvest.

Directions:

Slice the strawberries into a medium-sized bowl. If you like it sweet, add 1 Tbsp local honey, adding more or less to taste. Add 3 Tbsp O California Balsamic Vinegar. Let sit at room temperature to allow strawberry juices and vinegar to meld. After 1 hour, place in the refrigerator to chill. When ready to serve, place a dollop of your favorite topping. Garnish with a slight grind of black pepper and a pinch of lemon zest.

NOTE: This recipe is delicious with any of O’s sweet and rich balsamic vinegars. Try it with: O Fig Balsamic Vinegar, or O Honey White Balsamic Vinegar.

Baked Apples with Fig Balsamic Vinegar & Crème Fraîche

Ingredients

  • 4 large baking apples, such as Honeycrisp
  • 4 tsp (1/2 stick) butter, softened
  • 1/2 cup brown sugar
  • 3/4 tsp cinnamon
  • 1/4 cup chopped pecans
  • O Fig Balsamic Vinegar
  • Crème fraîche
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Baked Apples with Fig Balsamic Vinegar & Crème Fraîche

Directions


Preheat the oven to 375 degrees. Wash and core apples, leaving enough of the core at the base of the apple to contain the filling.

Combine the butter, brown sugar, cinnamon and chopped pecans in a small bowl. Roll log shapes of the mixture and press enough into each apple to fill the core.

Fill a 2-quart baking dish with about 3/4 cup water, or enough to cover the bottom. Place the apples upright in the dish. Bake until the apples are soft and the filling is browned, 1 hour. Remove from baking dish, dry if needed and place on serving dish.

Drizzle O Fig Balsamic Vinegar over baked apples. Top with a dollop of chilled crème fraîche and serve.

Enjoy with a crisp Pinot Gris or chilled Sancerre.

Serves 4

Healthy Kale Crunch Salad with Chili-garlic Dressing

Ingredients

Salad:

  • 2 bunches kale, ribs removed and leaves sliced into ¼ inch shreds
  • 1 avocado, cubed
  • 1 ruby-red grapefruit, sectioned and all pith removed. (Do not use prepared grapefruit as it generally has added sugar that will change the taste of the salad.)
  • 2 cups Chinese cabbage, shredded thinly
  • 2 cups watercress, rinsed and stems removed
  • 5 radishes, washed, and thinly sliced
  • ½ cup slivered almonds

 

Chili/Garlic dressing:

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Healthy Kale Crunch Salad with Chili-garlic Dressing

Directions


You’ll want to try this healthy and delicious kale salad. Perfect as your main dish or as a side.

Combine all ingredients for the dressing in a blender and blend on high for 3 minutes or until all ingredients are broken down. Taste. Add more salt and pepper if desired.

In a large salad bowl combine all salad ingredients and toss with the Chili-garlic dressing. Enjoy!

Serves 4

Kale Salad With Ricotta Cheese, Sweet Potato & Fig Balsamic Vinaigrette

Ingredients

SALAD

  • 3 ounces ready-to-eat baby kale
  • 8 ounces part-skim ricotta cheese
  • 1 medium sweet potato, baked or boiled, and diced into roughly 1/2 inch pieces*
  • 1 ounce roasted salted pecans
  • Optional: 1 tablespoon minced chives
    *If your market does not carry prepared sweet potatoes, opt for raw. One sweet potato takes about 7 minutes to cook in a micro-wave oven.

VINAIGRETTE

  • 1 1/2 tablespoons extra virgin olive oil
  • 1 tablespoon fig balsamic vinegar (plus 1 tablespoon to flavor the ricotta cheese)
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon fresh minced garlic
  • 1/8 teaspoon salt & fresh ground pepper to taste

 

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Kale Salad With Ricotta Cheese, Sweet Potato & Fig Balsamic Vinaigrette

Directions


Here is a creative recipe from Kate Mann on her blog: Every Day Salad.

Arrange the ricotta cheese and sweet potato: Spread the ricotta cheese across the bottom of a large shallow bowl or serving plate. Drizzle a scant tablespoon of fig balsamic vinegar over the cheese, tipping the plate every which way so that the vinegar spreads evenly across the cheese. Arrange the diced sweet potato over the cheese. Sprinkle with chives (optional).

Make the dressing and toss the salad: In a small bowl or measuring cup, whisk the dressing ingredients together until emulsified. Transfer the kale to a salad bowl and toss the salad with a light coating of the dressing. Add salt and pepper to taste and toss again.

Assemble the salad: Arrange the kale salad over the ricotta cheese and sweet potato. Garnish with the pecans. Serve, and enjoy!

Pork with Prunes and O Fig Balsamic Vinegar

Ingredients

2 lbs. (1/2 half-inch) pork shoulder chops
½ tsp salt
¼ cup all purpose flour
3 tbls O Premium Extra Virgin Olive Oil
¾ chopped shallot (41/2 oz.)
½ cup O Fig Balsamic Vinegar
3 cups water
13/4 cups low sodium chicken broth
1 tsp allspice
1 ½ cups dried pitted prunes (11 oz.)

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Pork with Prunes and O Fig Balsamic Vinegar

Directions


Pre-heat oven to 350 degrees F.

Pat chops dry and season with salt. Dredge in flour, shaking off excess. Heat O Premium Extra Virgin Olive Oil in a 3 ½ half to 4 quart wide heavy pot such as a dutch oven over moderately high heat until hot but not smoking. Brown chops in batches, turning over once, about 5 minutes per batch. Transfer to plate. Add shallot to pot and sauté until golden, 2-3 minutes. Add O Fig Balsamic Vinegar and boil, scraping up the brown bits, until reduced by half. Stir in water, broth and allspice and bring to a simmer. Return chops to pot with prunes. Braise, covered, in the middle of oven until chops are very tender, about 45 minutes. Transfer to serving platter using a slotted spoon. Boil sauce until reduced to one cup, about 20 minutes. Season with salt and pepper to taste and pour over the chops. Garnish with a dab of sour cream if desired, and serve.

4 Servings 

Baby Spinach Salad with O Fig Balsamic & Shaved Red Onion

Ingredients

6 cups baby spinach
1/2 medium red onion, shaved
1/2 cup  French Sheep Feta, crumbled
1 Tbls. O Roasted Garlic Olive Oil
3/4 Tbls. O Premium Extra Virgin Olive Oil
1 Tbls. O Fig Balsamic Vinegar
1/2 tsp. dijon mustard
1/2 tsp. kosher salt to taste
1 tsp. fresh ground black pepper

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Baby Spinach Salad with O Fig Balsamic & Shaved Red Onion

Directions


Combine the Roasted Garlic Olive OilO Premium Extra Virgin Olive Oil and the Fig Balsamic Vinegar, along with salt and pepper in small bowl, whisk together and add the Dijon mustard until emulsified. Shave the red onion into super thin strips or use a mandolin. Place the spinach into a medium bowl, add the shaved red onion and toss with the vinaigrette. Add the feta and lightly toss again, right before serving. Serve on small chilled plates with another twist of fresh cracked pepper right before serving.

Enjoy with your favorite red!

Serves 4

Grilled Pork Chops with O Fig Balsamic, Thyme & Dandelion Greens

Ingredients

¼ cup O Blood Orange Olive Oil

2 tbs. O Fig Balsamic Vinegar

2 tsp. Soy Sauce

Salt & Pepper to taste

6 sprigs Fresh Thyme

2 Boneless Center Cut Pork Chops

2 lbs. Fresh Dandelion Greens (or substitute Chard or Spinach)

Salt & Pepper to taste

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Grilled Pork Chops with O Fig Balsamic, Thyme & Dandelion Greens

Directions


This early spring recipe combines the savory & sweet deliciousness of O Fig Balsamic Vinegar and thyme with center-cut pork chops and the mildly bitter flavor balance of tender dandelion greens.

Combine top 5 ingredients in a small glass bowl & whisk together. Set aside. Trim dandelion stems and set greens aside to quickly blanche/steam just before serving.

Marinate pork with 1/3 of the O Blood Orange Olive Oil mixture for at least 1 hour.  Remove from marinade and pat dry with paper towel. Salt and pepper pork before putting on the grill. Grill over medium high heat for approx 3 minutes per side. Place thyme stems on pork after you turn them. Remove from grill and allow to rest while blanching the greens.

Quickly blanche/steam the greens, remove, drain and plate in two portions. Place pork with thyme stems over the greens and pour the remaining oil mixture over the pork and greens. Add black pepper to taste and serve. Enjoy with a smoky Cabernet.

Serves 2

O Summer ‘Pasta’ Salad

Ingredients

2 Tomatoes (quartered) or 12 cherry tomatoes cut in half
2 Zucchinis
1 Cucumber (peeled, de-seeded and cut into half moons)
12 Basil leaves
¼ cup O California Organic Extra Virgin Olive Oil
¼ cup O Fig Balsamic Vinegar
Crumbled Goat Cheese (optional) to taste
Salt
Fresh cracked pepper

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O Summer ‘Pasta’ Salad

Directions


Vegetarian and Gluten Free

Wisk the O California Organic Extra Virgin Olive Oil and O Fig Balsamic Vinegar together with salt and pepper and set aside.

Take a vegetable peeler and peel zucchini lengthwise, so you end up with really thin slices that can stack on top of each other. Once zucchinis are peeled and stacked, slice them very thin so they look like noodles.  Then mix everything together and let sit at room temperature for 30 minutes.