Recipes — Pineapple White Balsamic Vinegar
Ingredients:1/2 firm, ripe papaya1 medium firm, ripe mango1/2 medium red onion, chopped fine3 Tbsp. Persian Lime Oil1 Tbsp. lime juice2 Tbsp. Pineapple Balsamic Vinegar1 Tbsp. fresh cilantro Instructions: Seed and peel papaya. Peel mango and cut flesh from pit. Cut papaya and mango into 1/4 inch dice. Place in small bowl and toss with onion, Persian Lime Oil and juice. Add Pineapple Balsamic, cilantro, and then salt and pepper to taste. Chill covered for at least 2 hours. Serve as an accompaniment to fish, poultry, or pork.
Ingredients: 1/2 c. Vidalia onion1/2 c. green bell pepper1/2 c. yellow sweet pepper1 small green jalapeno pepper, seeded and cored1 clove garlic, minced1/2 c. cilantro1 1/2 c. fresh pineapple, divided1/4 c. Pineapple White Balsamic Vinegar3 Tbsp. Persian Lime Olive Oil Instructions: Finely chop onion, peppers, garlic, cilantro, and 1 cup pineapple or place in food processor and pulse until finely chopped. Mix in Pineapple Balsamic and Lime Oil. Dice remaining 1/2 cup pineapple and stir into salsa. Chill at least 1 hour to allow flavors to blend. Serve with tortilla chips or with grilled chicken, pork, or seafood.
Ingredients: 3 c. pineapple, diced3 Heirloom or Roma Tomatoes, diced¼ c. red onion, diced½ c. cilantro leaves, chopped1 serrano pepper, stemmed, seeded and finely chopped1 tsp. Sea Salt2 Tbsp. Garlic Olive Oil2 Tbsp. Lemon Olive Oil2 Tbsp. Pineapple White Balsamic Instructions: Dice pineapple, tomatoes and onions and chop cilantro leaves. Serrano pepper – stem, seed and chop. Place all ingredients into a bowl and mix to combine. Serve with tortilla chips, fish, chicken, pork or beef or serve over tacos. Make at least 30 minutes ahead of time to allow flavors to blend.
Ingredients:3 Tbsp. Blood Orange Extra Virgin Olive Oil1 1/2 Tbsp. Pineapple White Balsamic Vinegar1 tsp. minced fresh-peeled ginger2 tsp. chopped fresh mint1/2 tsp. sea salt1/2 c. peeled, cubed fresh pineapple1/2 c. peeled, cubed avocado1/2 c. peeled, cubed cantaloupe or honeydew melon1/2 lb. peeled, cooked medium shrimp4 large Boston Bibb lettuce leaves1/4 c. rough chopped macadamia nuts, toasted Instructions: In a medium bowl, whisk together the oil, vinegar, ginger, mint, and salt. Add the pineapple, avocado, melon, and shrimp. Lightly toss to coat. Place one lettuce leaf onto each of the four plates rib side down. Spoon equal amounts of avocado...
Ingredients:1/3 c. mayonnaise3 Tbsp. Pineapple White Balsamic Vinegar (try Honey-Ginger or Blackberry Ginger)1 Tbsp. sugar1 tsp. caraway seeds4 c. coarsely shredded zucchini1/4 c. thinly sliced green onions2 to 3 medium size tart apples Instructions: Combine mayonnaise, balsamic vinegar, sugar, and caraway seeds; mix until well blended. In a large bowl, combine zucchini and onions. Core apples (peel, if desired) and cut into 1/2 inch chunks (you should have about 3 cups). Add apples to zucchini mixture; pour dressing over salad and mix lightly until well coated. Season with salt and pepper to taste. Cover and refrigerate for at least 2...
- Tags: Blackberry Ginger Balsamic, Honey Ginger White Balsamic, Pineapple White Balsamic Vinegar, Side Dishes, Soups/Salads