Recipes — balsamic

Ingredients: Zest of 1 orange 4 Tbsp fresh orange juice 4 Tbsp lemon juice 1 tsp Liquid Gold balsamic vinegar ½ tsp salt 3 scallions, minced (white part only) ¼ tsp fennel seeds, crushed 3 Tbsp Liquid Gold extra virgin olive oil 3 Tbsp hazelnut oil 1 Tbsp chives, thinly sliced 1 Tbsp fennel leaves, chopped 1 Tbsp parsley, finely chopped Directions: Put first 7 ingredients into a bowl. Whisk in the oils, then the herbs. Adjust any of the ingredients to taste

Ingredients: ½ cup Liquid Gold balsamic vinegar (any flavor) 3 Tbsp Dijon mustard 3 Tbsp honey 2 small shallots, minced ¼ tsp salt ¼ tsp pepper 1 cup Liquid Gold garlic extra virgin olive oil Directions: Whisk together first 7 ingredients until blended. Gradually whisk in olive oil, blending well. May substitute 1 cup extra virgin olive oil and add 2 cloves garlic, minced, instead of garlic extra virgin olive oil. Store leftover vinaigrette in the refrigerator for up to two weeks. Makes two cups.

½ cup Liquid Gold Traditional Balsamic Vinegar ½ cup soy sauce ½ cup Liquid Gold Garlic Extra Virgin Olive Oil 2 Tbs. fresh grated ginger Mix all ingredients well and place in a zip lock bag or plastic container with up to 3 pounds of your favorite type of meat, poultry or vegetables. Refrigerate and marinate for 1-2 hours. Grill and enjoy!

¼ c lemon juice (or combo 3 Tbs fresh lemon juice & 1 Tbs orange juice) 4 cloves roasted garlic 1 Tbs Dijon mustard 1 Tbs mayonnaise 3 anchovy filets (optional) 1 Tbs Liquid Gold Traditional 18 Year Old Balsamic Vinegar Salt and freshly ground black pepper ½ c Liquid Gold Meyer Lemon Extra Virgin Olive Oil ¼ c grated parmesan, plus more for shaving 1-pound baby spinach, washed and dried ½ loaf Italian bread, cut into small cubes 3 Tbs  Liquid Gold Garlic Extra Virgin Olive Oil Lay bread cubes on flat baking sheet, drizzle with garlic oil.  Bake...