Dressings, Sauces, Marinades, Mustards

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

Ingredients:

  • 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

Directions:

  • 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

Preparation:
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

Ingredients

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.

Fall Gremolata-Red Apple Balsamic Glaze To Serve with Pork Chops or Chicken

Ingredients 2 tsp. minced shallots 2 Tbsp Milanese Gremolata Olive Oil ¾ cup low-salt chicken broth 3 Tbsp Red Apple Balsamic Vinegar 1 Tbsp honey 3 Tbsp. coarsely chopped dried cranberries ¼ cup coarsely chopped pear 1 tsp chopped fresh thyme 1 Tbsp unsalted butter 1 Tbsp Milanese Gremolata Olive Oil Salt and pepper to taste Directions Using the pan previously used to cook the meat, pour off any excess fat. Put the pan on Medium-high heat and add 2 Tbsp. Milanese Gremolata Olive Oil. Sauté the shallots until golden. Add the chicken broth, Red Apple Balsamic Vinegar, and dried cranberries, cooking and stirring until the liquid is reduced by about half. Approximately 10 minutes. Stir in the pear, honey, thyme and cook until the sauce is reduced slightly, about 1 min. Add the butter and last tablespoon of olive oil. Stir in until completely melted. Add salt and pepper to taste. Drizzle sauce over cooked pork chops or chicken and serve immediately. Enjoy!
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