Recipes

• Zesty Marinated Asparagus

  Bring a large pot of water to a boil. Blanch asparagus just until tender, about 1 minute. Plunge into a bowl of cold water to cool.

  See more

• 

  Asparagus with Lemon Balsamic

  Preheat oven to 400. Place asparagus in 9×13 pan. Sprinkle with oil, salt and pepper; toss to coat. Bake until lightly brown 15-20 minutes.

  See more

• 

  Roasted Beet & Carrot Salad

  Heat oven to 425. Toss beets with 1 ½ t. oil, spread onto half of large oil covered baking pan.

  See more

• 

  Crunchy Broccoli Salad

  In a large bowl, combine the broccoli, onions and cranberries. In a small bowl, whisk the oil, vinegar and sugar; drizzle over broccoli and toss to coat.

  See more

• 

  Balsamic and Rosemary Grilled Salmon

  Season salmon with sea salt and place in shallow glass dish. Whisk together oil, vinegar, garlic and rosemary; pour over salmon fillets to marinade.

  See more

• 

  Mango-Strawberry Salsa

  Stir together the balsamic and juices in a large bowl. Gently fold in the fruit until blended. Let rest about 20 minutes before serving.

  See more

• 

  Balsamic Vodka Soda

  Fill highball glass with ice. In cocktail shaker add vodka, water and Balsamic. Shake and taste. Pour into glass and garnish with fresh mint.

  See more

• 

  Asparagus with Lemon Balsamic

  Preheat oven to 400. Place asparagus in 9×13 pan. Sprinkle with oil, salt and pepper; toss to coat. Bake until lightly brown 15-20 minutes. Drizzle with balsamic just before serving.

  See more

• 

  Crunchy Broccoli Salad

  In a large bowl, combine the broccoli, onions and cranberries. In a small bowl, whisk the oil, vinegar and sugar; drizzle over broccoli and toss to coat. Chill until serving. Sprinkle with sunflower kernels and bacon.

  See more

• 

  Roasted Beet & Carrot Salad

  Heat oven to 425. Toss beets with 1 ½ t. oil, spread onto half of large oil covered baking pan. Toss carrots with remaining oil and spread onto other side of baking sheet. Bake 25-30 minutes until tender. Cool 5 minutes. Cover large platter with salad greens; top with roasted vegetables and radishes. Drizzle with balsamic and top with cheese.

  See more