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balsamic vinegar

Balsamic Caprese Pasta
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Balsamic Caprese Pasta

Serves 6-8
Ingredients

  • 4 cups uncooked penne
  • 8 ounces fresh mozzarella, chopped or Bocconcini
  • 1/2 small red onion chopped
  • 1 cup grape tomatoes halved
  • 4 teaspoons good quality balsamic vinegar or to taste
  • 2 tablespoons basil olive oil or to taste
  • Handful fresh basil torn
  • Flat leaf parsley chopped, to taste
  • Salt & pepper to taste

Instructions

  1. Bring a salted pot of water to a boil and cook the pasta according to package directions.
  2. Meanwhile, prep your other ingredients.
  3. When the pasta is done, drain it and rinse it under cold water. Let pasta drain thoroughly so it’s not too wet before adding other ingredients.
  4. Add the mozzarella, onion, tomatoes, vinegar, oil, basil, parsley, and salt & pepper to the bowl. Gently toss the pasta and taste for seasoning adjustments. Chill for an hour or serve immediately.
Oven Roasted Maple-Balsamic Winter Vegetables
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Oven Roasted Maple-Balsamic Winter Vegetables

Serves 8-10
Ingredients

  • 2 medium sweet potatoes, peeled, and cut into 1 – 1 1/2 in. chunks
  • 1/2 – 1 lb. carrots, cut into chunks
  • 3-4 beets, peeled and sliced into 1/4″ slices
  • 3 Tbsp. good quality balsamic vinegar
  • 1 Tbsp. Italian Herbs olive oil
  • 2 Tbsp. maple syrup
  • 1/2 tsp. cinnamon
  • 1/2 tsp. thyme
  • fresh ground pepper
  • 3 sprigs fresh rosemary

Instructions

  1. Preheat oven to 400°
  2. Prepare vegetables as directed in ingredient list, trying to keep them close to the same size. Place them into a large bowl.
  3. Whisk together all remaining ingredients except rosemary. Reserve 2 Tbsp. of the mix and pour the rest evenly over the vegetables, tossing them together so all vegetables are coated with the maple-balsamic sauce.
  4. Pour into a rimmed cookie sheet and arrange them evenly over the bottom of the pan. Sprinkle with fresh ground pepper and arrange rosemary sprigs on top of the vegetables. .
  5. Slide the pan into the oven and roast at set timer for 15 minutes. Take the sheet out and stir around and put back in over and set timer for 15 minutes again and take out and stir, top with remaining maple-balsamic sauce. Put back in over for 10-15 minutes making sure the vegetables do not burn.
  6. Remove from oven. Serve and enjoy!
Balsamic Caramelized Onions
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Balsamic Caramelized Onions

Ingredients

  • 1 tablespoon Garlic and Mushroom Olive Oil
  • 1 pound (about 3 large) yellow onions, halved lengthwise and thinly sliced
  • pinch of salt
  • 1/4 cup reduced-sodium vegetable broth
  • 1 tablespoon good quality Balsamic Vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon fresh ground pepper

Instructions

  1. Heat olive oil in a large skillet (use a skillet with a lid).
  2. Add onions to skillet and pinch of salt; cover with a lid and cook over medium-low heat for 12 to 15 minutes, or until tender, stirring occasionally.
  3. Remove lid and continue to cook over medium heat for 3 to 5 minutes, or until golden, stirring frequently.
  4. Slowly add vegetable broth and balsamic vinegar; cook and stir over medium heat until liquid evaporates; about 1 minute.
  5. Season with salt and pepper and remove from heat.
  6. Serve with any beef or chicken dish, roasted vegetables, save leftovers and add to cream cheese for a delicious dip or spread for bread.
Grilled Marinated Eggplant
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Grilled Marinated Eggplant

Serves 6-8
Ingredients

  • 1 eggplant (1-2 pounds)
  • 2/3 cup olive oil (I use a mixture of plain and basil olive oil)
  • 4 cloves garlic (minced or pressed)
  • 6 tablespoons good quality balsamic vinegar, divided
  • 1 teaspoon Thai chilies (minced/optional)

Instructions

  1. Cut eggplant in half and then into 1/4” half moons.
  2. Sprinkle eggplant slices with kosher salt and let stand in a colander for 30 minutes to an hour to draw moisture out of the eggplant. Give the slices a quick rinse to remove most of the salt without saturating the eggplant. Place the slices between two clean kitchen towels to dry off.
  3. Combine olive oil, garlic, 4 T balsamic vinegar, chilies and salt and pepper.
  4. Lay Eggplant in a flat dish and cover with marinade. Let stand for 15 minutes.
  5. Grill eggplant slices over medium high heat (350-400) for approximately 2-3 minutes a side, or until you get good grill marks.
  6. Remove from grill and sprinkle with remaining 2T balsamic vinegar and chopped parsley. The eggplant can be served immediately or at room temperature.
Farro with Mushrooms
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Farro with Mushrooms

Serves 4-6
Ingredients:

  • 3 T Garlic and mushroom olive oil
  • 1/2 cup diced red onion
  • 24 oz. sliced baby bella (Crimini) mushrooms, stems cut in half lengthwise and caps sliced in 1/2 inch slices
  • 1/4 cup walnut balsamic vinegar
  • 1 T chopped fresh thyme (or 1 tsp. dried thyme)
  • 
3 cups cooked farro (Cooked barley or brown rice can also be substituted, or a combination of two, I like brown rice and barley together)

Instructions:

  1. Use a large heavy frying pan for the second part of the recipe.
  2. Heat the oil, then add the onion until onions start to carmelize
  3. Add sliced mushrooms and stems, sprinkle with a pinch of salt, and saute over medium high heat until mushrooms have released their liquid and are well browned, about 5 minutes (or longer, depending on your pan.)
  4. Stir in the balsamic vinegar/water mixture and cook until liquid is mostly evaporated, about 2 minutes. (If using dried thyme, add it with the balsamic vinegar.)
  5. Add cooked farro and heat 2-3 minutes, stirring gently. If your pan is not non-stick, you may need to add a bit of water when you heat the farro.
  6. When farro is heated through and moistened, add the fresh (or thawed) thyme, stir, season with salt if desired and serve hot.

To make 3 cups cooked Farro:

  • 1 cup farro
  • 1 3/4 cups water

Instructions

  1. Bring water to a boil in the microwave or teakettle
  2. In a skillet (with a tight-fitting lid) add farro toast over medium-high heat until fragrant
  3. Turn heat off and slowly pour the water into the pan (may boil and splatter so be careful)
  4. Add salt
  5. Turn heat back on low, cover, and simmer 15-20 minutes
  6. If this mixture dries out and the farro is still tough add more very hot water just a little at a time
  7. The farrow should be tender but still chewy

You can use this for the recipe as shown with mushrooms. I also like to have some on hand in the fridge and I add it to salads and rice pilaf.

Balsamic Chicken with Mushrooms and Thyme
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Balsamic Chicken with Mushrooms and Thyme

Ingredients

  • 1 lb. boneless skinless chicken breasts, tenderloins or cutlets
  • 2 tsp Garlic and Mushroom olive oil
  • 8 oz. mushrooms, sliced
  • 2 garlic cloves, minced
  • 1/2 cup low sodium chicken broth
  • 2.5 tbsp. good quality balsamic vinegar
  • 1/2 tsp. thyme
  • Salt and pepper
  • 1 tbsp. parsley, chopped

Instructions

  1. Season the chicken with salt and pepper. Heat the olive oil over medium high heat. Add the chicken and sear on both sides until golden brown, about 2-3 minutes. Remove the chicken and set aside.
  2. Add the garlic and mushrooms to the skillet and cook for 3-4 minutes until mushrooms begin to soften.
  3. Add the chicken broth, balsamic vinegar, and thyme to the skillet. Stir and scrape any browned bits off the bottom of the pan. Add the chicken and let simmer for 10-15 minutes on low heat or until chicken is fully cooked.

This is delicious served on rice or pasta or even zucchini noodles.

Roasted Butternut Squash with Rosemary and Balsamic Vinegar
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Roasted Butternut Squash with Rosemary and Balsamic Vinegar

Serves 6-8
Ingredients

  • 2 lbs. butternut squash cubes (about 6 cups)
  • 2 Tablespoons Italian Herbs olive oil
  • 1 T + 1-2 tsp. good quality balsamic vinegar
  • sea salt to taste
  • fresh ground black pepper to taste

Instructions

  1. Preheat oven to 400 F/200C. Mix together the olive oil and 1 T balsamic vinegar then toss squash cubes with the mixture.
  2. Arrange the squash on a cookie sheet or dish large enough to hold it in a single layer. Roast 20 minutes, then turn squash and roast about 20 minutes more, or until squash is very soft and starting to get slightly caramelized.
  3. Remove from oven and sprinkle squash with additional 1 tsp. balsamic vinegar, sea salt, and pepper.
  4. This is also excellent made ahead and reheated. I will sometimes add re-hydrated dried cranberries and serve on top of brown rice and sprinkle with goat cheese.
How to make Balsamic Glaze
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How to make Balsamic Glaze

Begin with 1 cup of good quality balsamic vinegar, any flavor.

Instructions

  1. Place vinegar in a saucepan and bring to a boil. Reduce heat and keep it at a strong simmer until reduced by approximately one-third and mixture coats a spoon.
  2. Remove from heat and allow to cool (it will thicken as it cools). If it’s too thick, add a bit more vinegar, place back over heat and stir until incorporated. If not thick enough, put back on burner until it thickens a bit more.
  3. Use it on everything! My favorite things to do with it is to use it on Bruschetta, Caprese salad, salmon, chicken, sautéed mushrooms, and it’s really great on steak salad…or any salad.
Instant Pot Balsamic Chicke
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Instant Pot Chicken With Brown Sugar And Balsamic Vinegar

Serves 4
Ingredients

  • 2 tablespoons Garlic and Mushroom olive oil
  • 1 lb baby carrots
  • 1 ½ lbs baby red potatoes, cut in half
  • 8 chicken thighs or 4 chicken breasts, trimmed of fat
  • ⅔ cup good quality balsamic vinegar
  • 1 cup beef broth
  • 1 tablespoon honey
  • ⅓ cup brown sugar
  • 2 teaspoons salt, divided
  • 1 lb fresh green beans

Instructions

  1. In a large instant pot, add the olive oil on saute, once HOT add the carrots and cut potatoes. Cook for about 5 minutes stirring often. Then place the chicken around and on top of all the veggies, then the whole green beans on top of all.
  2. In a small dish, whisk together the balsamic vinegar, beef broth, honey, brown sugar, and 1 teaspoon of the salt. Drizzle sauce over the chicken and veggies, then sprinkle the remaining teaspoon of salt over the top.
  3. Cover and cook on high pressure for 12 minutes, allow natural pressure release at least 20 minutes. Enjoy!