Flavors of the Week


It’s a new week, and that means new featured flavors! This week we’re focusing on Fall flavors. We think you’ll love these pairings. We've included some easy and delicious recipes to get you started with these pairings.

Spiced Pear

A delicious pairing of cinnamon EVOO and pear white balsamic vinegar. Try this with roasted sweet potatoes, butternut or acorn squash. It’s also delicious over baked pears.

Spiced Pear Granola
(makes 4 cups)

1 cup whole almonds, divided
3 cups old-fashioned oats
1/2 teaspoon fleur de sel
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 cup cinnamon EVOO
1/3 cup honey
3 tablespoons pear white balsamic vinegar

1. Preheat oven to 350ºF.
2. In a small bowl, combine salt, ginger, cloves, EVOO, honey and vinegar. Stir with a whisk until combined.
3. Place half the almonds in a food processor and pulse until they are very finely chopped. Pour them into a large bowl.
4. Place the rest of the almonds in the food process and chop coarsely. Add them to the same bowl.
5. Add the oats to the almonds and combine. Pour the spice and oil mixture over the almonds and oats. Stir until well-coated.
6. Pour the granola onto a baking sheet lined with a silicone baking sheet or parchment. Spread evenly.
7. Bake for 5 minutes, stir and spread out evenly. Bake for another 5 minutes, or until golden brown around the edges.
8. Remove from oven and pour onto a piece of wax paper to cool. Spread into a thin layer (about 1/2-inch thick). Once cool, break into clusters and store in an airtight container.

Sweet and Sassy

Get saucy with honey ginger white balsamic vinegar and garlic EVOO. It’s a perfect marinade for chicken and tastes great basted on ribs.

Honey Ginger and Garlic Chicken Stir-Fry

1 tablespoon soy sauce
1/2 cup honey ginger white balsamic vinegar, divided
1 pound chicken breast, sliced into small pieces
2 tablespoons garlic EVOO
1 onion, halved and sliced
1 red bell pepper, seeded, quartered, and sliced
1 yellow bell pepper, seeded, quartered, and sliced
1 orange bell pepper, seeded, quartered, and sliced
2 cups broccoli florets
Fleur de sel and pepper, to taste

1. In medium bowl, toss chicken with soy sauce and 2 tablespoons vinegar. Marinate at room temperature for 15 minutes.
2. Heat 1 tablespoon garlic EVOO in a large wok or skillet or high heat. Add onion and bell peppers. Cook for 4 to 5 minutes. Add broccoli and cook another 2 minutes. Transfer vegetables to a plate.
3. Reheat skillet and add remaining garlic EVOO. Add the chicken and stir fry for about 4 minutes, or until chicken is cooked through.
4. Add remaining vinegar and return vegetables to the pan. Toss to heat. Season with salt and pepper, as desired. Serve with rice.

Sticky Bun

Tastes just like a gooey pecan sticky bun, this combination mixes pecan praline dark balsamic vinegar and butter-infused EVOO. You’ll love it with fish, shrimp, or chicken or drizzled over grilled peaches.

Pecan Praline Glazed Carrots

1 (16-ounce) bag of baby carrots
1 tablespoon butter-infused EVOO
2 tablespoons pecan praline dark balsamic vinegar
1/4 cup chopped pecans
fleur de sel and black pepper, to taste

1. Preheat oven to 400ºF.
2. Spray a roasting pan with nonstick cooking spray.
3. In a large bowl, toss baby carrots with EVOO. Add vinegar and stir until evenly coated.
4. Pour carrots onto the roasting pan and spread evenly in a single layer.
5. Roast for about 15 minutes.
6. Remove from oven. In a large bowl, toss carrots with chopped pecans and stir well. Add salt and pepper to taste.
7. Return to oven for 5 minutes. Remove, and drizzle with vinegar. Serve warm.

Fig and Rosemary

Combines a slightly sweet fig dark balsamic vinegar and herbal rosemary EVOO. Makes a delightful salad dressing and a heavenly marinade for pork chops or pork tenderloin.

Fig and Rosemary Pork Chops

2 pork chops
2 tablespoons Rosemary EVOO
3 tablespoons Fig Dark Balsamic Vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

1. In a small bowl, mix oil, vinegar, salt, and pepper with a whisk.
2. Place pork chops in a small baking dish and add oil and vinegar mixture. Turn pork
chops to make sure they are thoroughly coated. Cover with plastic wrap and place in
refrigerator for at least one hour. Turn a couple times while marinating.
3. Preheat oven to 425º F.
4. Remove plastic wrap from baking dish and bake pork chops for 45 minutes, or until
done. Start checking chops after 25 minutes to prevent overcooking.

Previous Post Next Post

  • Lisa Emmert
Comments 0
Leave a comment
Your Name:*
Email Address:*
Message: *
* Required Fields