Prep Time: 10 Minutes
Servings: 2

Ingredients As Follows:
2 Cups Romaine Lettuce Torn Into Bite Sized Pieces
1 Chopped Green Apple
2 Tablespoons Dried Cranberries
1/4 Cup Red Onion Chopped
1 Can Of Tuna (your personal preference)
1 Tablespoon Habanero Infused Olive Oil
1 To 2 Tablespoons Of Green Apple Balsamic Vinegar To Be Used As Dressing
1/2 Avocado Chopped

Instructions As Follows:
Toss all ingredients in a large bowl except for the Green Apple balsamic vinegar. Place the torn romaine lettuce on a plate and top with the mixed tuna salad.
Sparingly or non sparingly :) drizzle Green Apple balsamic vinegar over top.

Bon Appétit!

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                                                                 Balsamic Marinade Beef Kabobs.

     A sweet and tangy marinade makes these Balsamic Beef Kabobs tender and tasty, and the ideal grill meal!

Ingredients   us/metric

3 lbs beef (eye of round)
2 green bell pepper
1 yellow onion
1 cup 25 Star Traditional balsamic vinegar
1/4 cup honey
1 tbsp minced garlic
1 tsp onion powder

Marinade

• 1 cup balsamic vinegar
• ¼ cup honey
• 1 Tbs minced garlic
• 1 tsp onion powder

Instructions

1. Cut beef into one inch cubes
2. Cut peppers into one inch square slices
3. Cut onions into one inch square pieces
4. Mix together marinade ingredients
5. Thread kabobs alternating beef, green pepper, onion
6. Put kabobs in a cake pan or other deep dish
7. Pour marinade over top
8. Let meat and veggies sit in marinade for 20-30 minutes in fridge, flip once to coat both sides
9. Cook on medium high grill for approx. 8 minutes, flip and cook 8 more minutes or until beef reaches preferred preparedness.
10. Enjoy

If you like extra flavor, reserve some of the marinade to put on the meat a few minutes before it is done cooking.

Serve with grilled vegetables for even more awesome flavor.

Prep time:

5 mins

Cook time:

40 mins

Total time:

45 mins

Recipe type: Appetizer

Serves: 4-6

Ingredients

• 1 pound strawberries, hulled and halved or quartered if large
• 3 tablespoons honey
• 3 tablespoons 25 Star Traditional (12 year aged) balsamic vinegar

Instructions

1. Preheat oven to 350 degrees.
2. In a medium bowl, pour honey and 25 Star Traditional aged balsamic vinegar over strawberries. Gently fold ingredients together. Place strawberries on a baking sheet and roast for 30-40 minutes or until the strawberries are soft, but not mushy.

Ingredients:

us / metric

• 3/4 cup sugar  (or sugar substitute)
• 1/3 cup water
• 3/4 cup whole milk
• 1 pinch salt
• 4 egg yolks
• 1/3 cup extra virgin olive oil ( preferably Arbequina, or Frantoio.)
• 
  
• Serves 2 to 4
  
• In a medium-size saucepan stir together the sugar, water, milk, and salt and heat until bubbles form around the edge of the pan. In a separate bowl beat the egg yolks until frothy. Continue beating whilst pouring in the combined liquids in a thin stream, then return the mixture to the pan. Carry on stirring with the pan over a low to moderate heat until the custard thickens to a loose custard sauce consistency or reaches 185 degrees on an instant-read thermometer. (Take your time and take the pan off the heat, if needed, because you don't want to scramble the egg). Immediately pour the custard into a bowl and set the bowl in an ice water bath. Stir until the mixture is cool. Transfer to a lidded container, and refrigerate overnight.
• Whisk in 1/4 cup extra virgin olive oil in a thin steady stream -- the mixture should thicken and turn smooth. Taste the mixture and decide if you want to add the remaining 2 tablespoons oil -- the oil flavor will become more prominent as the ice cream ages, so keep this in mind. Churn in an ice cream maker following manufacturer's instructions. Eat right away, or transfer to a container and freeze until ready to eat.

For added flavor swirl in your favorite flavored balsamic vinegar such as Strawberry, Pomegranate, Tangerine, Pear, Green Apple or any of our other exciting flavors available.

Lemon Garlic Roasted Asparagus

Ingredients

us metric

• 1 bunch asparagus
• 2 tbsp. garlic infused olive oil
• 1 lemon
• pepper
• salt

Prep time:

10 mins

Cook time:

20 mins

Total time:

30 mins

Serves: 3

Ingredients

2 Tbsp Garlic Infused olive oil  

• 1 med lemon

        salt and pepper to taste

Instructions:

1. Preheat the oven to 400 degrees. Rinse the asparagus well and cut off about one inch off the bottom of the stems (this part tends to be very fibrous and stringy).
2. Place the asparagus on a baking sheet lined with foil and drizzle with Garlic Infused olive oil. Zest the lemon. Sprinkle salt and freshly ground pepper over the asparagus, adding half of the lemon zest. Toss everything with your hands until everything is coated in oil and seasoning. Spread the asparagus out so they are in a single layer on the baking sheet.
3. Place the asparagus in the oven. After ten minutes in the oven, use a spatula to stir the asparagus and then roast for ten more minutes. After twenty minutes total, the asparagus should be tender and even a little crispy on the tips.
4. When the asparagus come out of the oven, sprinkle the remaining fresh lemon zest and just a little lemon juice; enjoy.

                          TWICE BAKED SWEET POTATOES WITH BLOOD ORANGE OLIVE OIL                                                                                    AND 25 STAR TRADITIONAL BALSAMIC VINEGAR

Ingredients:

4 small-medium sweet potatoes (the long thinner ones seem to work best for this recipe)

1 Tbsp -  Blood Orange Olive Oil

1Tbsp + 1 tsp - 25 Star Traditional Balsamic Vinegar

1 tsp - vanilla

Salt and pepper to taste

Cooking spray

2 Tbsp chopped dried cranberries (optional)

2 Tbsp roughly chopped pecans or walnuts (optional)

Directions:

Scrub and wash sweet potatoes. Place in large baking dish. Cook in a 350 degree oven until cooked throughout, approximately 45 mins. to 1 hour depending on the size of the sweet potatoes. Remove from oven and let cool.

Cut sweet potatoes lengthwise, top to bottom. Carefully scoop out sweet potato from the skin and place in a food processor. Carefully set the potato skins aside. Add  Blood Orange Olive Oil, 25 Star Traditional Balsamic Vinegar , vanilla, salt and pepper to food processor. Blend until smooth.

Scoop the sweet potato mixture out of the processor and back into the individual potato skins. If skins are badly ripped, discard and use the extra filling in the other potato skins. Lightly spray a baking dish lined with aluminum foil. Place filled potato skins in baking dish. Place in a 350 degree oven for about 30 minutes.

Remove from the oven, sprinkle with toppings and put back into the oven for approximately 10-15 minutes or until the tops are slightly golden brown.

Ingredients:

• 10 (20 oz) boneless, skinless, chicken thighs
• 20 medium asparagus, ends trimmed, cut in half
• 3 red bell peppers
• 1 cup carrots, sliced in half long way
• 2 red onions, chopped in large chunks
• 10 oz sliced mushrooms
• 1/2 cup plus 2 tbsp (Oregano) Balsamic Vinegar
• 1/4 cup (Frantoio) Extra Virgin Olive Oil
• 1 tsp Sugar (organic)
• salt and pepper
• 3 tbsp fresh rosemary
• 2 cloves garlic, smashed and sliced
• 2 tbsp oregano or thyme
• 4 leaves fresh sage, chopped

Directions:

Preheat oven to 425°. Wash and dry the chicken well with a paper towel. Combine all the ingredients together, using your hands, arrange in a very large roasting pan. Arrange to where the vegetables do not touch the chicken or it will steam instead of roast. All ingredients should be spread out in a single layer. If necessary use two baking sheets.

 Bake for 35 - 40 minutes.

Arbequina

Originating in a small town near Sevilla, Spain, but is most commonly grown in Catalonia Spain. Arbequina Olives are also grown in Aragon, Andalusia, California, Argentinia, Chile and Australia. Arbequina trees can adapt to different climate and soil changes. While Arbequina is known to thrive in alkaline soils, it thrives in long, hot dry summers. Arbequina olives have one of the highest concentrations of oil which is why it's so widely used within olive oil production.

Chemlali

The chemlali olive varietal makes up 60% of all olives currently cultivated in Tunisia North Africa, so there are estimated to be nearly 39 million of them. Intriguing flavors of tomato leaf, artichoke and fresh cut grass leading to an intense peppery finish.

Chetoui

The Chetoui varietal is native to Tunisia North Africa and is one of the two most widespread varietals of the region. This Chetoui displays ample bitterness & pepper, along with herbal, mint, and