Recipes — balsamic

Amy Ingram

Piedmont Honey Balsamic Chicken Thighs

Our A-1 Premium Balsamic gives this Chicken dish the perfect sweetness and acidity.   Ingredients:   1/4 Cup Herbes de Provence Olive Oil 1/4 Cup A-1 Premium White Balsamic 1/2 tsp. Dried Thyme 1/2 tsp. Dried Rosemary  2 lbs. Bone-in Chicken thighs (fresh not frozen)   Maldon Salt & Black Pepper to taste   Directions:   Thoroughly combine the Piedmont Honey Balsamic, Herbes de Provence oil, dried thyme, dried rosemary, salt & pepper into a large bowl. Add the chicken thighs to the mixture and toss until fully coated. Place the chicken thighs and marinade mixture into a large plastic resealable...

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Myrna Burlock

Asparugus with Fig Balsamic Drizzle

serves 4 to 6, adapted from Nielsen-Massey Ingredients 1 pound asparagus, ends trimmed 2 tablespoon LG Fig balsamic vinegar 1 tablespoon LG medium to robust Extra Virgin Olive Oil 1/4 cup toasted pine nuts Pinch salt   Directions: Bring a large pot of salted water to boil. Also prepare an ice bath. Submerge the asparagus stalks in the water and boil just until tender, about 90 seconds. Remove the stalks from the boiling water and plunge into the ice bath. Drain once cool. (Blanching and shocking the asparagus cooks it to the desired level and allows the asparagus to retain its bright...

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Tiara Phaboonheuang

Roasted Eggplant and Balsamic Shakshuka

  Shakshuka is a Middle Eastern dish that is what we would call .tomato stew with eggs. This is one of those dishes that is perfect for sharing and is best devoured with a big crusty baguette!   Ingredients: 2 medium sized eggplants, sliced into 1/2 inch thick rounds Harissa olive oil for brushing and for frying pan 3 cloves of garlic, crushed 1/3 cup cilantro, chopped 1 tbsp. paprika 3/4 tsp. cumin 1 red chili, finely chopped 1 small onion, finely chopped 4 large tomatoes, chopped 400g tomatoes in puree 2 tbsp. lime juice 1 tbsp. Pepper & Honey Balsamic 4-6...

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Tiara Phaboonheuang

Sweet Peppers Stuffed with Goat cheese and drizzled with Balsamic

These stuffed peppers are easy to make and perfect served as an appetizer.   Ingredients: 1/2 pound of mini peppers, cut in half and seeded 4 ounces goat cheese, softened 4 ounces cream cheese, softened 1 clove of garlic, minced 1-2 tbsp. Traditional Balsamic or Fig Balsamic   Directions: Preheat oven 400 F. Mix the goat cheese, cream cheese and garlic together and fill the peppers. Line the peppers on a baking sheet and roast until the cheese is melted to perfection and golden brown, about 15 minutes. While still warm, drizzle with the balsamic and enjoy!

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