Author: California Balsamic

Recipe by: Carolyn (CB) Bass and Alan Wald
Featured on Tuesdays with Thomas on 7-5-22

Ingredients:

• 6 oz. purple cabbage
• 6 oz. green cabbage
• 1 carrot
• 2 green onions
• 2 juicing oranges
• 1 tbsp fresh ginger
• ¼ cup dried goji berries
• 3 tbsp Premium Classic Dark Balsamic

Directions:

1. Shred purple and green cabbage.
2. Shred carrot.
3. Thinly slice green onions.
4. Peel, section and chop juicing oranges.
5. Peel, grate fresh ginger.
6. Combine above ingredients in bowl.
7. Add dried goji berries.
8. Add Premium Classic Dark Balsamic.
9. Mix well, Chill.

Notes:

• Add 1 heaping tbsp. of appreciation and viola.

Recipe by: Susan Vierck
Featured on Tuesdays with Thomas on 7-5-22

Ingredients:

• 3 beets peeled and diced (about 3 cups)
• 1 TBS Premium Classic Dark Balsamic
• 1 TBS pure maple syrup or agave syrup

Directions:

• Preheat oven to 425 degrees Fahrenheit.
• Use a silicone sheet or parchment paper and line your baking sheet.
• Peel and cut 3 beets into 1″ cubes.
• Spray the beets with vegetable broth using a spray bottle.
• Spread onto a baking dish in an even layer.
• Bake in preheated oven for 15-20 minutes.
• After 15-20 minutes, stir and bake for 10 minutes more or until beets feel soft to the touch. Spray more vegetable broth if needed.
• Mix together balsamic vinegar and Maple syrup.
• After 30 minutes (or when beets are soft to the touch), remove beets from the oven and add the syrup/vinegar mixture to the baking dish.
• Stir until all the beets are evenly coated
• Return to the oven for 10 minutes, stirring once half way through.
• Roast until the balsamic/Syrup mixture coats the beets (and isn’t runny).
• Remove from the oven and serve warm or store and serve later over your favorite salads.

Recipe by : Eileen Mierski
Featured on Tuesdays with Thomas on 7-5-22

Ingredients:

• 2 medium sweet potatoes, approximately 7 ounces each
• 1 15oz can black beans
• 1 large mango
• 1/2  red bell pepper
• 3 scallions, chopped
• 3 tablespoons Premium Classic Dark Balsamic
• Optional- 1/4 cup cilantro 

Directions:

1. Peel the sweet potatoes and cook in the microwave for 1 to 2 minutes, to soften. Dice  into approximately 3/4 inch cubes. Roast at 375 degree for 15 minutes, or until the bottoms are caramelized and golden brown. Turn each piece over and roast an additional 10 minutes
2. While the sweet potatoes are roasting, chop the mango, red peppers, scallions and cilantro. Drain and rinse the black beans. Use hot water if you want to warm the beans. 
3. Mix the sweet potato cubes, beans, mango, scallions,  red pepper and cilantro(optional) together in a big serving bowl.
4. Drizzle the Premium Classic Dark Balsamic over the top and enjoy! 

Notes:

• If you are looking for a vegan SOS-free dish that is healthy, delicious, versatile and made with commonly available ingredients, this is the recipe for you! It can be served as a main dish or as a side; it is tasty warm or cold.
• Feel free to use frozen mango, about a cup, instead of fresh. Allow to thaw to room temperature while the sweet potatoes are roasting.
• I  found that the best caramelization of the sweet potato occurred when roasted directly on an aluminum 1/2 sheet pan, coated with a thin spray of olive oil, but parchment paper or a silicon pad would work also. 
• The sweet potatoes can also be baked  whole, then peeled and cubed after cooking. This works well if you are doubling the recipe or doing batch cooking. 

Recipe by: Eileen Meirski

“This salad has it all – A crisp base of arugula, spinach, kale and butter lettuce, crunchiness  from roasted almonds and sunflower seeds, a burst  of flavor from the red onion, umami goodness from the roasted broccoli, creaminess from the avocado and a delightful sweetness from the red grapes, apples, blueberries and Premium Classic Balsamic Vinegar! It is based on an entrée that was on the Cheesecake Factory menu about 10 years ago. “

Ingredients:

• Greens:
  • Kale -5 ounces or one bunch. (Tuscan works best because it is tender.) 
  • Baby spinach – 5 ounces 
  • Arugula- 5 ounces 
  • Butter lettuce – 5 ounces 
  • Optional- salt and pepper to taste 
• Dressing:
  • 1/3 to 1/2 cup Premium Classic Dark Balsamic
• Add in: 
  • 2 avocados- thinly sliced 
  • 1 cup seedless red grapes, halved or quartered
  • 2 apples, thinly sliced 
  • 1 cup of blueberries
  • 1 cup roasted broccoli 
  • 1/4 cup toasted almonds
  • 1/4 cup sesame seeds 

Directions:

1. Roast the broccoli and almonds at 375 degree, about 10 minutes, until the tips of the broccoli and the almonds start to turn light brown. Set aside to cool. 
2. Remove the tough stem from the kale and tear or cut into small pieces. 
3. Place all the Greens into a large bowl. Optional- season to taste with pinch of salt and freshly ground pepper.
4. Slowly drizzle in the balsamic, tossing while adding, until each piece is lightly coated.
5. Add in remaining ingredients to, toss and enjoy! 

Notes:

• Feel free to personalize! This recipe will keep for up to a week if the greens are stored separately from add-ins, and the avocado is cut just before serving. 
• If regular kale is used (rather than Tuscan) massage it for a minute or two with a few slices of the avocado. This is a tasty way to tenderize it. 
• Other substitutes are:
  • 16 ounce package of mixed greens, for the kale, spinach,  and arugula.
  • Romaine lettuce, for the butter lettuce. 
  • Premium White or Simply Lemon, for the Premium Classic Dark Balsamic

Recipe by: Corey Colburn from @apricots_and_almonds on Instagram

My Garden Dill Mustard Seed Balsamic recipe is really easy, and customizable, too: Chickpea, Cucumber, & Dill Salad. I am not one for measuring things, we stumbled upon this flavor combo with the Garden Dill Balsamic and it has become a part of our regular rotation of dishes. So much so that when I’ve whipped some up to pop in the fridge my husband will often discover it and dig in before a meal, haha.

Necessary ingredients in whatever ratio feels good: canned or cooked chickpeas, chopped/diced cucumber, dill (fresh or dried), and Garden Dill Mustard Seed Balsamic. Stir the first 3 ingredients together (I am pretty generous with the dill), then stir in a bit of the balsamic – enough to coat. Then let it all chill/marinate in the fridge, and top with a bit more balsamic when serving.  Optional Ingredients: stir in cold cooked potato chunks (red or gold potatoes work best), and/or serve on a bed of fresh arugula. I have even mixed it in with a green salad full of rice and other leftovers (what my friend calls “frisking-the-fridge”).

Recipe by: Denise Bohl

Ingredients:

• Pint of Fresh cherry tomatoes (color variety) 🍅
• 2 Cucumber 🥒
• 3-4 tablespoons Garden dill mustard seed balsamic (amount is preference, I really like stronger so I tend to go heavier on it)

Directions:

• Chop cucumber and tomatoes into bite-sized bits.
• toss in Garden dill mustard seed balsamic.
• Serve and enjoy! Sometimes I chill and sometimes I just eat right away

Recipe by: Alan Wald and Carolyn (CB) Bass
Featured on Tuesdays with Thomas on 6-7-22

Ingredients:

• 1 lb. small potatoes (we used red, purple and Yukon)
• 1 celery stalk
• 1 small red beet
• 1 small red onion
• 1 tbsp prepared mustard (we used unsalted stoneground)
• 1 tbsp prepared horseradish
• 2 tbsp Garden Dill Mustard Seed Balsamic
• Smoked paprika (optional)

Directions:

1. Cook, then dice, potatoes (we roasted them).
2. Dice celery.
3. Cook, peel, and dice beet.
4. Chop onion.
5. Add mustard.
6. Add horseradish.
7. Add Garden Dill Mustard Seed Balsamic.
8. Mix in bowl.
9. Sprinkle with smoked paprika (optional).
10. Chill, serve and enjoy!

Notes:

Add 1 tbsp of love and 1 tbsp of gratitude. Viola. Enjoy. ☺

Recipe by: Susan Xanthos
Featured on Tuesdays with Thomas on 6/7/22

Ingredients:

• 4-6 potatoes, Yukon gold or russet, cooked and mashed
• 1 sweet onion
• 1 bag of shredded cabbage (or shred your own)
• 4 Tablespoons Garden Dill Mustard Seed Balsamic
• ½ teaspoon turmeric
• salt and pepper to taste, optional

Directions:

• Peel and cook the potatoes until soft. Mash with a little plant milk or potato water.
• Saute 1 sweet onion. When it becomes translucent, add 1 bag of pre-shredded cabbage (I prefer the angel hair).
• Saute until slightly softened. Add Garden Dill Mustard Seed Balsamic, turmeric and salt and pepper if using. Stir and mix into mashed potatoes.
• Serve and Enjoy!

Notes:

You can also enjoy the cabbage mixture served over baked potatoes.

Recipe by: Eileen Mierski
Featured on Tuesdays with Thomas on 6/7/22

Ingredients:

• 2T. raw, unsalted pumpkin seeds
• 2 ounces chopped Romaine lettuce
• 1 ounce chopped Lacinato kale, also called Tuscan or Dinosaur (optional: sub Arugula or regular kale) 
• 1 T. Garden Dill Mustard Seed Balsamic (optional: substitute Simply Lemon Balsamic )
• 5 slices cucumber
• 2 T. seedless grapes, cut in halves (optional: sub Dried cranberries)
• 1/4 cup cooked farro (optional: sub Wheat berries or barley)
• Optional- 1T. cilantro 

Directions:

1. Roast the pumpkin seeds at 375 degree until they turn from green to a golden brown, about 10 minutes. Set aside to cool. 
2. Drizzle 1 T. Garden Dill Mustard Seed dressing over the kale and Romaine lettuce. Mix it well so that each piece is lightly coated.
3. Add the remaining ingredients, including cooled pumpkin seeds. 
4. Toss and enjoy! 

Notes:

If regular kale is used, it will need to be chopped into very small pieces because it is not as tender as Lacinato kale. This salad has a nice variety of colors, tastes and textures.  The light green, sweet Romaine lettuce contrasts nicely with the dark green, slightly bitter kale. The farro adds a chewy texture, the cucumber gives a crispy crunch, and the grapes provide visual contrast and a delightful sweetness. Roasting the pumpkin seeds transforms their color, taste and texture. The sweet and savory flavor burst from the Garden Dill Mustard Seed Balsamic ties it all together and sets this salad apart! 

Recipe by: Eileen Mierski 

Ingredients:

• 1 1/2 cups raw cauliflower florets, separated into small, bite sized pieces
• 1 tbsp Garden Dill Mustard Seed Balsamic

Directions:

• Put the cauliflower into a pint sized (2 cup) wide mouthed mason jar.
• Drizzle in the balsamic.
• Place the lid on the jar and and  shake it to mix.
• Store in the refrigerator, shaking to redistribute the dressing as needed. If you don’t have a wide mouth mason jar, any 2 cup container with a tight lid would work. 

Notes:

This recipe has it all! Tasty, easy to make, nutritional powerhouse, low calorie, and SOS- free. It is very versatile and perfect for “on the go” snacking, a crunchy salad topper, a side salad or anytime snacking. A variation is to lightly steam the cauliflower florets for about 8 minutes. Drizzle the balsamic. Eat it while warm or refrigerate and enjoy it.