Recipes

• Fresh Fig, Prosciutto, and Arugula Salad with Parmesan Shavings

  In a small bowl whisk together vinegar, mustard, pepper and salt to taste for vinaigrette.

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  Fig Balsamic

  Goes great over dry or aged cheese. Perfect compliment with any meat or poultry.

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  Pork Tenderloin with Molasses, Bacon and Porcini Vinaigrette

  Preheat oven to 350. Brown pork in 3 T. Porcini oil after seasoning with salt and pepper for 3-5 minutes until brown. Put in the oven and roast until internal temp is 165 degrees.

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  Spinach Penne Salad

  In a Dutch oven, cook pasta according to directions. Drain and rinse in cold water; drain again. Meanwhile, in a small bowl, whisk the vinaigrette ingredients. In a large bowl, combine the pasta, spinach, tomatoes, feta cheese, onions and olives. Add vinaigrette; toss to coat. Serve immediately.

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  Smoked Salmon Salad

  Whisk oil and vinegar in small bowl to blend well. Season with salt and pepper. Place greens in large bowl. Toss with enough dressing to coat lightly. Divide greens among 4 plates. Arrange smoked salmon slices over greens on each plate, dividing equally. Drizzle more dressing over salmon. Sprinkle salmon with capers. Garnish salads with red onion and red and yellow tomatoes.

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  Lamb Chops with Balsamic Reduction

  Heat oil in a large skillet over medium high heat. Place lamb chops in the skillet and cook for about 4 minutes per side for medium rare or continue to cook to your desired doneness. Remove from the skillet and keep warm on a serving platter. Add shallots to the skillet, and cook for a few minutes until browned. Stir in Balsamic, scraping any bits of lamb from the bottom. Stir in broth. Continue to cook about 5 minutes, until the sauce has reduced by half. Remove from heat, and stir in butter. P

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  Fig Appetizer w/ Goat Cheese

  Preheat broiler. Place the fig halves on baking sheet, top with ½ t. goat cheese. Place almond on each and push into cheese. Broil 2-3 minutes and drizzle with balsamic before serving.

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  Crunchy Turkey Salad

  In a small bowl, whisk oil, balsamic, poppy seeds and pepper; set aside. Clean lettuce and chop; you should have about 8 cups. Transfer to a medium sized bowl and add turkey, scallions, almonds and noodles. Toss with dressing and serve immediately.

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  Chicken with Balsamic Fig Sauce

  Sprinkle both sides of chicken with 1 ½ t. thyme, ¼ t. salt and pepper. Heat 1 T. oil in a large skillet. Add chicken; cook 6 minutes on each side. Remove from pan; keep warm. Reduce heat to medium add remaining oil and onion, sauté 3 minutes. Add broth, balsamic, soy sauce and figs. Simmer until sauce is reduced to 1 cup. Add remaining thyme and salt. Cut chicken in slices and drizzle sauce for serving.

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  Bistro Salad

  Cover platter with lettuce. Arrange bacon, onions, eggs, beans and croutons in rows over lettuce. Shake oil and vinegar together and drizzle over salad.

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  Balsamic Chicken with Figs

  Heat skillet with 1 T. oil and sauté chicken breasts until done, place on platter and keep warm. In same skillet, add shallot and sauté 2 minutes. Add balsamic and wine, let simmer until reduces by half. Add beef stock, figs, salt and pepper and cook 3 minutes. Serve over reserved chicken breasts.

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  Baked Asparagus with Balsamic Sauce

  Preheat oven to 400. Arrange asparagus on a baking sheet. Coat with Organic Arbequina and season with salt and pepper. Bake asparagus 12 minutes in oven or until tender. Melt the butter in a saucepan over medium heat. Remove from heat and stir in soy sauce and balsamic. Pour over the baked asparagus to serve.

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  Cranberry & Bleu Cheese Salad with Grilled Chicken

  Mix salad ingredients in salad bowl. Place balsamic, syrup and salt in a blender and blend until combined. Slowly add oil. Drizzle and toss over salad.