Dressings, Sauces, Marinades, Mustards

Key Lime Balsamic Miso Dressing

This versatile, flavor-packed dressing makes everything taste better. Use in stir fries, over raw or roasted veggies, in salads, over noodles, with seafood or on sandwiches.

Key Lime Balsamic Miso Dressing

1 heaping tablespoon white or yellow miso
2 tablespoons Key Lime White Balsamic
1 tablespoon Honey Ginger White Balsamic
3 tablespoons Garlic Olive Oil
1 tablespoon UP EVOO of choice
1 teaspoon Roasted Sesame Oil

Whisk all the ingredients in a medium sized bowl until, smooth, thickened and slightly emulsified or place in blender and process until smooth. 
Makes approximately 1/2 cup - keep under refrigeration for up to 1 week.

Balsamic BBQ Sauce... EVER!

1/2 cup brown sugar
1 1/2 cups ketchup 
1 cup Balsamic - your choice  (UP dark balsamic works best here)  
2 tablespoon Worcestershire sauce
2 tablespoons dry mustard
2 tablespoons Baklouti Olive Oil, UP EVOO or any fused/infused olive oil of your choice
1 small white or yellow onion, minced
2 teaspoons granulated garlic 
2 teaspoons smoked paprika  (mild or spicy)
2 teaspoons cayenne (optional for lover's of heat)
2 teaspoons kosher salt
Fresh ground pepper to taste 

Heat the olive oil of your choice in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add ketchup, Worcestershire, molasses, brown sugar, balsamic vinegar, mustard, granulated garlic, smoked paprika, black pepper, cayenne pepper and stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 30 minutes, stirring frequently. 

Transfer sauce to the jar of a blender and blend until smooth. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month. This is great on everything - chicken, ribs, burgers, shoes. You can literally put it on anything, and I encourage you to do so.

Makes approximately 3 cups 

Pesto-Can choose Basil, Arugula, or Cilantro


  • 3 cups Basil leaves washed and dried
  • 1/2 cup – ¾ cup Single Varietal Ultra Premium EVOO
  • 2 teaspoons fresh squeezed lemon juice
  • ½ cup hulled, toasted pumpkin seeds (can use toasted pine nuts too)
  • 1/2 cup grated Pecorino Romano cheese (can also use any hard cheese you prefer)
  • 4 large garlic cloves chopped

Sea salt and pepper to taste


  • Add all of the ingredients to the container of a a blender or food processor.
  • Pulse to combine and adjust seasoning with salt if desired.
  • Serve with arancini, bread, pasta, vegetables.... you name it.
  • Use immediately or freeze in desired portions up to 3 months in tightly covered containers.

Kale, Quinoa & Roasted Butternut Squash Salad

Our Grapefruit White Balsamic Vinegar is the secret ingredient in this delicious nutrient packed salad.

Salad Ingredients:

2 cups raw, peeled butternut squash cut into 1/2" cubes
2 cups prepared quinoa, cooled
1/2 cup toasted pumpkin seeds
1/2 cup shaved Pecorino cheese
6 cups washed & dried baby kale or mixed greens
pinch of sea salt

Vinaigrette Ingredients:

1/2 cup + 2 tablespoons Extra Virgin Olive Oil (Cobrancosa is fabulous!) Or use any infused olive oil of your choice  (Herbs de Provence is delicious with Grapefruit Balsamic)
1/3 cup + 2 tablespoons Grapefruit White Balsamic
2 tablespoons minced shallots
2 tablespoons grainy mustard
pinch of sea salt
fresh ground black pepper

Preheat oven to 400 degrees. In a large bowl whisk the 2 tablespoons of olive oil with 2 tablespoons balsamic. Add the cubed butternut squash and toss to dress with olive oil and balsamic. Place the butternut squash in a single layer on a baking sheet and roast for 25 minutes, or until squash becomes golden brown. Allow to cool. In a blender or food processor, add all the vinaigrette ingredients. Process to combine well and adjust seasoning accordingly. Combine 1/2 of the butternut squash, quinoa, and kale and arrange on a large platter or in a large shallow bowl. Add some dressing and toss to combine. Add the rest of the butternut squash over the top, sprinkle with the toasted pumpkin seeds and shaved Pecorino. Serves 6-8. (Recipe shared by Rachel Bradley-Gomez, Veronica Foods Company)

Red Apple Dip


½ cup sour cream

¼ cup cream cheese

2 Tbsp Honey

2 Tbsp Red Apple Balsamic Vinegar

¼ tsp Cinnamon

1 cup apples chopped

½ cup toasted walnuts chopped

Directions: Blend all ingredients except the apples in a food processor. Place mixture in a bowl and add the apples. Put mixture in a serving bowl and sprinkle with walnuts over the top. Serve with cinnamon crisp crackers.

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