Recipes to use your balsamic vinegar:
Arugula with Steak, Lemon and Parmesan
- 3 tablespoons extra virgin olive oil
- 2 1/2 teaspoons lemon juice
- 1 1/4 teaspoons balsamic vinegar
- Dash kosher salt
- Dash freshly ground black pepper
- 1 1/2 pounds beef tri-tip steak or other sirloin steak
- 1 bunch (about 5 1/2 cups) arugula
- 3/4 cup Parmesan cheese, shaved
To make the dressing, combine the olive oil, lemon juice, balsamic vinegar, salt and pepper. Set aside.
Grill the beef to medium rare, let cool 10 minutes. Slice thin.
Toss the arugula with the dressing and add beef and shaved Parmesan.
Chicken with Balsamic Tomatoes
Balsamic vinegar and tomatoes make a delicious sauce to serve over chicken breast and pasta.
4 servings (1 breast with sauce and pasta each)
- 8 ounces dried multigrain penne pasta, uncooked
- 1 tablespoon olive oil
- 4 boneless skinless chicken breasts (about 1 lb)
- 1/2 teaspoon garlic salt
- 1 sliced onion
- 1 14.5 oz can (such as Muir Glen) diced tomatoes with Italian herbs, undrained
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon ground black pepper
Cook pasta according to package directions.
Meanwhile, heat oil in medium skillet over medium-high heat. Sprinkle chicken with garlic salt and pepper; cook chicken 5 to 7 minutes or until browned, turning once. Remove from skillet; set aside. Add onion to skillet; cook 1 to 2 minutes over medium heat or until crisp-tender.
Add tomatoes and vinegar to skillet; bring to a simmer. Return chicken to skillet; cook 10 to 12 minutes more or until chicken is no longer pink (165°F).
Serve chicken and sauce with pasta. If desired, slice each chicken breast before placing on pasta.
Root Vegetables Roasted with Honey, Balsamic, and Spices
- 1 tablespoon whole fennel seed
- 1 teaspoon crushed red pepper
- 1 teaspoon whole dried thyme
- 1/2 teaspoon sea salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon ground oregano
- 2 parsnips
- 2 large carrots
- 1 small butternut squash, peeled and cubed
- 2 cups additional vegetables, such as shallots, sweet potatoes or yams, red onions, turnips
- 2 teaspoons olive oil
- 2 teaspoons balsamic vinegar
- 1 teaspoon honey
Preheat the oven to 400 degrees F.
Heat a small frying pan over medium heat. Add the fennel seed and toast, shaking constantly, until the seeds are fragrant, about 1 minute. Pour onto a plate to cool. Stir in the remaining spices.
Peel the vegetables and cut into 1 1/2-inch chunks. In a large bowl, toss the vegetables with 1 tablespoon of the spice mixture and oil.
Spread the seasoned vegetables on a baking sheet in a single layer — do not crowd them together or they won’t roast properly.
Roast for 45 minutes, or until the vegetables are well- browned and soft. Loosen the vegetables from the pan with a thin spatula and drizzle with the vinegar and honey.
Grilled Fruit with Balsamic Vinegar Syrup
Balsamic vinegar with its sweet-yet-tart flavor is a wonderful complement to grilled fruit.
- 1 small pineapple, peeled, cored and cut into wedges
- 2 large mangoes, cored and cut in half
- 2 large peaches, cored and cut in half
- Nonstick, butter-flavored cooking spray
- 2 tablespoons brown sugar
- 2 tablespoons balsamic vinegar
- Mint or basil leaves, for garnish
In a large bowl, combine the pineapple, mangoes and peaches. Spray generously with cooking spray. Toss and spray again to ensure the fruit is well-coated. Sprinkle with brown sugar. Toss to coat evenly. Set aside.
Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.
Place the fruit on the grill racks or broiler pan. Grill or broil over medium heat until the sugar caramelizes, about 3 to 5 minutes.
Remove the fruit from the grill and arrange on a serving plate. Drizzle with balsamic vinegar and garnish with mint or basil.
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