Heat the olive oil over medium heat. Add the onion and cook for 2 minutes. Raise the heat to medium-high, add the chicken and cook for 4 minutes per side, until it is cooked through and the juices run clear. Remove the chicken and set aside. Return the heat back to medium and add the stock to the pan and stir, scraping the bottom of the pan to remove any browned bits. Add the cherry balsamic vinegar and tomatoes, bring to a simmer and cook 3 to 5 minutes. Spoon the sauce over the chicken, top with the garlic olive oil and serve.
Posted in heathy diet, recipes
Tagged balsamic, cherry balsamic, chicken, easy, poultry, quick, recipe, simple, tomatoes, vinegar
- 1 Red Cabbage (outer leaves and core removed, chopped coarsely)
- 2 TB Lucini Extra Virgin Olive Oil
- Black Pepper (fresh, ground)
- 1 Onion (sweet, sliced thin)
- 2 Apples (sweet, chopped coarsely)
- 1/4 tsp Allspice (ground)
- 2 tsp Fennel Seeds
- 1/2 C Lucini Cherry Infused Balsamic Vinegar
- 1/4 LB Bacon (smoked, high quality, cut into thin strips, optional – can substitute 2 tsp Smoked Paprika)
Pour the olive oil into a saucepan, heat on medium high, then add the bacon (or smoked paprika) and fennel seeds. Cook until golden then add the onion and continue to cook, with the lid on, for a few more minutes until golden and sticky. Add the apple, followed by the cabbage chunks, salt and pepper and the vinegar. Stir everything together well. Put the lid back on and continue to cook on a low heat for an hour, checking and stirring every so often.
Posted in heathy diet, recipes
Tagged balsamic, braised, cabbage, recipe, red cabbage, side dish, vegan, vegetable, vegetarian, vinegar
This simple and colorful dish will look and taste great on your Rosh Hashanah table and matches well with these recipes for brisket and green beans. The pomegranate, turmeric and olive oil provide a powerful antioxidant combination.
In a small skillet over low heat, toast the walnuts until fragrant – 5-7 minutes. Allow the walnuts to cool.
In a medium bowl, combine the vinegar, onion, paprika, turmeric, salt and pepper. In a slow, steady stream, whisk in the oils until emulsified. Adjust the ingredients to fit your taste.
Coat the spinach with the vinaigrette, mixing well for even distribution. Sprinkle with the toasted nuts and pomegranate seeds, then toss again, making sure the pomegranate and nuts don’t collect at the bottom of your bowl. Garnish with the egg slices, if using.
Posted in heathy diet, recipes, seasonal
Tagged antioxidant, cancer prevention, easy recipe, fall, food, high holy day, holiday, mediterranean diet, omega-3, passover, pomegranate, recipe, Rosh Hashana, rosh hashanah, Salad, savory, spinach, tocopherols, vegan, vegetarian, vinaigrette, vinegar, walnut
This easy to prepare, but time consuming, dish was inspired by a wonderful meal at Daniel, where the short ribs are braised for 8 hours! I keep it down to around 5, and the ribs ain’t Daniel’s, but the final product is melt-in-your-mouth good. The fig vinegar adds a wonderful dimension to the dish, as the sweetness highlights a similar flavor in the meat.
5 hour Braised Ribs
- 4 Short Ribs (about 1/2 LB each)
- 4 TB Lucini Extra Virgin Olive Oil
- 3/4 tsp Salt (high quality)
- 1/2 tsp Black Pepper (fresh ground)
- 1 tsp Smoked Paprika
- 2 Carrots (about 1 C, coarsely chopped)
- 1 Onion (about 1 C, coarsely chopped)
- 4 Garlic cloves (2-3 TB, finely chopped)
- 1 C Lucini Organic Plum Tomatoes (about 1/2 jar, finely chopped)
- 3 C Red Wine (preferably full bodied, definitely not sweet)
- 4 C Stock (beef or poultry)
- 2 Bay Leaves
- 3 TB Lucini Fig Infused Balsamic Vinegar
Preheat oven to 250°F.
Pat wash the ribs and dry well. Season the ribs all over with the salt, ground pepper and paprika and then dust with flour. Add 12 TB oil to a heavy, oven-safe pot and sear the ribs on all sides until well-browned (about 7-10 minutes). Transfer to a plate and sprinkle with salt and pepper.
Heat 2 TB olive oil and add the carrots, onion and garlic. Cook over moderate heat until softened, about 5 minutes. Add the tomatoes and bring to a boil over medium-high heat. Add wine and boil again, stirring occasionally, until sauce is reduced by half, about 8 minutes.
Add wine, stock, bay leaves, 2 TB vinegar, and remaining salt and pepper to sauce and bring to a simmer. Skim fat from surface, then add beef along with any juices accumulated on plate and cover pot with a tight-fitting lid. Transfer to oven and braise until beef is very tender, 4 to 5 hours. Every 30 minutes, skim and discard fat from the surface.
Pour sauce through a medium-mesh sieve into a large bowl and then skim fat from sauce. Boil sauce, if necessary, until thickened and reduced to 2-3 cups. Drizzle with remaining TB of fig vinegar and season to taste with salt and pepper. Serve the sauce with the ribs.
Posted in recipes
Tagged balsamic, beef, braise, fig, food, instructions, meat, recipe, rib, short ribs, slow food, tomato, vinegar
Maple Chicken is a traditional chicken preparation in Vermont. Of course, maple syrup is the culinary pride of the state and I find it pairs well with chicken and pork. The combination of maple syrup and balsamic vinegar may seem like it will be too sweet, but here the balsamic actually cuts the bright, sugary syrup, adding a sour note to the sauce. Sometimes I use the balsamic in more traditional savory sauces and gravy and there it contributes more sweetness.
I love paring this dish with broccoli rabe, because its slight bitterness makes a nice counterpoint to the sweet maple sauce, and mushrooms for their earthy, umami quality.
Ready to eat
Preheat the oven to 400 degrees. Wash and dry the chicken parts well, then season with the salt, pepper and, if using, paprika/cayenne pepper. Allow the chicken to sit for 10 minutes. While the chicken sits, make the sauce by heating the maple syrup over medium flame for 1 minute and then add the balsamic. Simmer until the syrup ‘melts’ and the sauce has an even color.
Place the chicken in a well-oiled baking dish and then top with half of the sauce. Bake uncovered for 40-50 minutes, until the internal temperature of the breast is 160 degrees. Drizzle the chicken with the lemon oil, turn down the temperature to 300 degrees and bake for 10 more minutes – the chicken should have a deep brown color, but not black. Remove from the oven, top with the remaining sauce and serve.
Posted in recipes
Tagged balsamic, chicken, dinner, directions, easy recipe, entree, food, infused oil, local, maple syrup, new england, poultry, recipe, regional, savory, Vermont, vinegar
This simple recipe creates an adaptable vinaigrette that tastes great on salads, steamed vegetables, grains and even steak or chicken breast!
1/3 C Lucini Fig Infused Balsamic
1 tsp fresh Garlic, minced
1 tsp Salt
1/4 tsp Black pepper
1/2 tsp Lemon Peel, grated fine
1/2 C Lucini Basil – Infused Extra Virgin
In a bowl, whisk together fig balsamic, garlic, salt and black pepper. Add garlic and lemon peel and stir.
Slowly drizzle in the olive oil (VERY slowly at first) while whisking constantly to emulsifiy. If you have time, refrigerate until serving; this seems to make the flavor more consistent throughout the vinaigrette.
Posted in heathy diet, new products, olive oil, recipes
Tagged balsamic, balsamic vinaigrette, healthy diet, infused oil, lettuce, lucini, marinade, mediterranean diet, olive oil, quick recipe, quinoq, recipe, Salad, salad dressing, sauce, tocopherols, vegan, vegetables, vegetarian, vinaigrette, vinegar