Recipes

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!

   This vinaigrette is for you if you're a lover of cilantro. Toss over a fresh garden salad or even brush over fish before cooking for a snap of flavour!    Ingredients: 1/2 cup Medium Intense Extra Virgin Olive Oil 1/2 medium sized lime, juiced 2 tsp. garlic, diced 2 tbsp. Pure White Balsamic 2 handfuls of fresh cilantro 1-2 tbsps. water     Directions: Blend all ingredients in a blender or food processor until smooth. Store in the refrigerator until ready to serve.

  This is a great appetizer or side dish that you can customize to taste. If you're feeling adventurous dice up some jalapenos to add some heat. Ingredients: 4 cups cucumber, thinly sliced 1/4 cup red onion, thinly sliced 1/4 cup red pepper, diced 1/4 cup Italian Plum Balsamic 1 tsp. Toasted Sesame Oil 1/4 tsp. Red chili flakes 1 tsp. Sesame seeds Dash of Maldon Salt & Pepper     Directions: In a small bowl mix together the Italian Plum Balsamic, Toasted Sesame oil, red chili flakes, salt and pepper. Drizzle dressing over cucumbers, red peppers and onions. Toss...

If you love a good Caesar dressing but want something simpler this is the dressing for you! Ingredients: 1/2 cup medium intense EVOO 4 tbsps. Lemon juice 3 cloves of garlic, minced 2 tsps. Dijon mustard 1/2 tsp. pepper Directions: Blend all ingredients together. Store in your preferred container. Keep refrigerated and shake before each use.