Articles with 'balsamic vinegar'


White Bean Bruschetta on Whole Grain Baguette

 


Ingredients:

  • Whole grain baguette, sliced into 1/2 inch thick diagonals
  • 1 1/2 cups white beans (navy, great northern, cannelini), pre-cooked (can use rinsed canned beans)
  • 1 large tomato, seeded and diced
  • 4-5 basil leaves, minced
  • 1/3 cup olive oil
  • 1 tsp. balsamic vinegar
  • 2 tbsp. champagne or white wine vinegar
  • 1 garlic clove, peeled and minced
  • Sea salt and black pepper to taste

Directions:
Preheat oven 350°
Place bread onto a baking sheet
Drizzle olive oil on sliced bread and season with sea salt
Bake 5-7 minutes or until crispy
Put pre-cooked white beans into a mixing bowl
Add diced tomato and basil
Whisk olive oil, vinegar, and garlic
Add sea salt and black pepper to taste
Pour olive oil dressing onto bean mixture and combine evenly
Spread one or two tablespoons of beans on top of toasted bread

(5 votes, average: 4.00 out of 5)
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Sauteed Brussels Sprouts with Cranberry and Balsamic Reduction

 

  • 1 tbsp. olive oil
  • 8-10 Brussels sprouts, cleaned and halved
  • Pinch of sea salt
  • 1/2 cup cranberry juice
  • 1 1/2 tbsp. maple syrup
  • 1 tbsp. balsamic vinegar

Saute Brussels sprouts on medium high for 3-5 minutes.  Add a pinch of sea salt and continue cooking until sprouts are browned on the outer leaves.  Remove from the pan.  Add cranberry juice, maple syrup and vinegar to the pan.  Cook on high heat until reduced by half the original amount.  Drizzle reduction on top of sprouts.

(11 votes, average: 3.27 out of 5)
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Rice Salad Italiano!

 
  • 1 cup water
  • 1 red onion, peeled and diced
  • 2 carrots, diced
  • 1 yellow summer squash, diced
  • 1/2 red pepper, diced
  • 2 garlic scapes, diced
  • 3 cups long grain brown rice, cooked
  • 1/3 cup olive oil
  • 2 tbsp. balasamic vinegar
  • Juice and zest of 1 lemon
  • 2 garlic cloves, peeled and minced
  • 2 tbsp. fresh basil, minced
  • 1/2 tbsp. fresh oregano, minced
  • 1/4 tsp. sea salt
  • 1-2 dashes of black pepper

Bring water to a boil and quickly blanch onion for 30 seconds.  Remove with a slotted spoon and let drain in a colander.  Repeat the blanching process with carrots for 2-3 minutes, and squash for 30-60 seconds.  Combine the cooked vegetables, diced red pepper, cooked rice and garlic scape.  Whisk olive oil, vinegar, lemon juic, garlic, basi, oregano, sea salt and black pepper.  Coat the salad evenly.

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Spinach Salad with Strawberry Dressing

 

2 beets
Water
3 cups baby spinach, washed
1/4 cup pecans, roasted
1/4 cup crumbled feta cheese
1 cup strawberries
2 tbsp. balsamic vinegar
1/3 cup olive oil
1 tsp. honey
Sea salt, to taste

Cook beets in boiling water for 30 minutes or until tender.  Drain beets and set aside to cool.  Put spinach into a large salad bowl and mix with crumbled feta and roasted pecans.  Slice beets into thin half moons and add to salad.  Puree strawberries in a blender or food processor with balsamic vinegar, olive oil and sea salt.  Drizzle strawberry dressing onto salad.

(1 votes, average: 5.00 out of 5)
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