Recipes — Peach White Balsamic

Ingredients:1/4 c. Peach White Balsamic Vinegar2 Tbsp. honey1 tsp. soy sauce1/4 tsp. ginger1/4 c. Garlic Olive Oil Instructions: Works well with chicken, pork or shrimp. Marinate 4 - 12 hours. Great as a grilled or oven roasted dish.

Ingredients:4 peaches, quartered and pitted1/2 medium white onion, halved1 Tbsp. Extra Virgin Olive Oil1 Tbsp. chopped canned chipotle chiles in adobo2 Tbsp. Peach White Balsamic Vinegar1 tsp. sugar1 tsp. crushed red peppersea salt and ground pepper to taste Instructions: Drizzle peaches and onion with oil and rub to coat. On a grill or in a grill pan over high heat, grill peaches and onion until peaches are lightly charred and skins begin to loosen, about 10 minutes, rotating occasionally. Let cool. Remove and discard peach skins. Chop peaches into medium chunks and onion into smaller chunks. Combine in a bowl...

Ingredients:1 c. fresh peach, mashed1/4 c. Peach White Balsamic Vinegar1 Tbsp. Dijon mustard1 tsp. honey1/2 tsp. salt1/8 tsp. ground black pepper1/2 tsp. garlic, crushed1 Tbsp. fresh thyme1/4 c. Extra Virgin Olive Oil Instructions: Combine peach balsamic vinegar, mustard, honey, salt, pepper, garlic, and thyme. Whisk until well blended; then add olive oil and mix. Just before you are ready to marinate pork, stir in peaches. Allow to marinate for at least 2 hours and then grill.

Ingredients:2 c. Peach White Balsamic Vinegar Instructions: In a 2 quart sauce pan over very low heat, gently simmer the balsamic and reduce by half, approximately one cup. The condiment should never be allowed to boil or the natural sugar will burn and become bitter. The pot should be watched carefully. The process can take as long as 30 minutes but the results will be worth the effort. The finished reduction should be thick and light amber in color. The smell will be slightly of caramel and complex fruit. Allow to cool completely and then transfer to a jar. Once...

Ingredients: 1 large cucumber coarsely chopped 1 large tomato, chopped and drained 1 pint blueberries 5 oz. (4 c.) arugula 1/2 tsp. sea salt 1/2 c. Peach Balsamic 1/4 c. Garlic Olive Oil Instructions: Marinate cucumber in 1/4 cup peach balsamic and sea salt for 30 minutes. Combine all ingredients in bowl, cover and mix well. Serve.

Ingredients:6 c. fresh baby spinach, washed and dried thoroughly1 medium red onion, sliced into rings, rings separated1/2 c. pecans, toasted1/3 c. goat cheese, crumbled1/4 c. Extra Virgin Olive Oil3 Tbsp. Peach White BalsamicDash of ground black pepper, optional Instructions: Place spinach in large serving bowl (or four separate salad bowls). Top with red onion rings, toasted pecans, and crumbled goat cheese. In a separate mixing bowl or large measuring cup, add Peach Balsamic Vinegar. Slowing pour olive oil into balsamic vinegar, whisking while pouring to emulsify. Drizzle vinaigrette over spinach, red onion, pecans, and goat cheese. Lightly toss to distribute...

Ingredients:1/4 head red cabbage, shredded (about 2 cups)1/4 head green cabbage, shredded (about 2 cups)1/2 red bell pepper, cut into bite size pieces1/2 orange bell pepper, cut into bite size pieces1/2 yellow bell pepper, cut into bite size pieces1/2 cucumber, seeded and cut into bite size pieces1 pint cherry tomatoes, cut in halfDressing:2 Tbsp. non-fat Greek yogurt1/4 c. Peach balsamic2 Tbsp. liquid honey1 Tbsp. Butternut Squash Seed Oil1/2 tsp. kosher salt1/4 tsp. fresh black pepper Instructions: In a small mixing bowl, whisk the vinegar butternut squash seed oil, add yogurt until well combined. Whisk in the salt and pepper. Set...

Ingredients:16 oz. sour cream or 12 oz. whipped cream cheese4 Tbsp. Peach White Balsamic 1/3 to 1/2 c. diced red pepper1/4 tsp. granulated garlic Instructions: Mix thoroughly and store in refrigerator. Best if made a couple of hours ahead of serving time. This can be stored in the refrigerator for several days. You could also add some minced onion for a little more savory flavor.

Ingredients:Steaks:4 medium pork shoulder steaks3 Tbsp. Tuscan Herbs Olive Oil (or try Mesquite Smoke Olive Oil)3 Tbsp. Peach White Balsamic2 Tbsp. Fire in the Kitchen Veggie Blaze or SmokeaterVegetables:2 stalks celery2 peppers, any color1 med-large beet1 c. cauliflower1 c. broccoli1 c. mushrooms2 Tbsp. Dill Olive Oil, plus some for drizzling1 Tbsp. Peach White Balsamicsea salt and pepper Instructions: Lay meat on cutting board in single layer. Pat dry with paper towels. Drizzle with Tuscan Herb Olive Oil and Peach White Balsamic and rub to coat meat entirely with oil and vinegar. Sprinkle on Veggie Blaze and rub to coat meat...

Ingredients:3 fresh, ripe peaches3 fresh, ripe pears1/4 c. Extra Virgin Olive Oil (like Koroneki, Coratina, or Frantoio)French Vanilla ice creamPeach White Balsamic Vinegar1/2 c. crushed almonds/pistachios (optional) Instructions: Rinse and dry the fresh fruit. Slice both the peaches and pears in half, discarding the stone (pits). Brush the fruit on both sides with the Extra Virgin Olive Oil. Place the peaches and pears, cut-side down, on a hot grill. Cook approximately 4 minutes, until clear grill marks are visible. Turn and cook another 4 minutes. Remove fruit from grill and place on individual dessert plates or a large platter. Using...

Ingredients:3/4 c. Peach White Balsamic3 Tbsp. white sugar2 tsp. black peppercorns, freshly ground2 fresh peaches, halved and pitted2 1/2 oz. blue cheese, crumbled Instructions: Preheat grill for medium-high heat. In a saucepan over medium heat, stir together the white sugar, balsamic vinegar, and pepper. Simmer until liquid has reduced by one half and becomes slightly thicker. Remove from heat and set aside. Lightly oil the grill grate. Place peaches on the prepared grill, cut side down. Cook for about 5 minutes, or until the peach flesh is caramelized. Turn peaches over. Brush the top sides with the balsamic glaze and...