Month: January 2021

A traditional English folk recipe adapted to be SOS free by Joan H Riley.
Featured on Tuesdays with Thomas on 1/19/21.

Ingredients:

• 2 cups potatoes mashed (Yukon golds or russets)
• 1 onion, medium, chopped
• 2 cups cabbage, chopped or shredded
• 1/2 cup Premium White Balsamic

Directions:

1. Add 2 or 3 tablespoons of White Balsamic Vinegar to a large frying pan over medium heat.
2. Add the chopped onion and fry gently until soft and translucent. Add more White Balsamic as needed to keep onions from burning.
3. Put the cabbage in the skillet and cover. Let it cook and wilt for a few minutes, stirring a couple of times.
4. Fold in the mashed potatoes into the onion-cabbage mixture with a generous addition of vinegar.
5. When the mashed potatoes are heated through, press the mixture into the pan for a minute or so. You are aiming to brown (but not burn) the bottom.
6. Flip over to incorporate the brown bits into the mix and brown the bottom again. Repeat as desired.
7. Serve with a finishing dressing of White Balsamic vinegar.

Notes:

• A cup or so of additional chopped vegetables may be added before step 4. (Peas, kale, carrots, garlic and/or Brussel sprouts.) This is a great place to use leftover cooked veggies.

Recipe By: Claudia Martinez
Featured on Tuesdays with Thomas on 1/19/21

Ingredients:

• 2 cups sushi rice
• 1/4 cup rice vinegar
• 1/4 cup Premium White Balsamic

Directions:

1. Cook your rice as you like, using the rice vinegar and balsamic in place of their volume of water in the pot.
2. While rice is cooking, prepare strips of your favorite vegetables. We used cucumber, carrots, zucchini, avocado, and cooked sweet potato.
3. Using a sushi Press, add enough rice on the bottom to fill it 1/4 of the way and press it flat.. Lay veggies on top, top with more rice, and press again.

Notes:

• you can also use the sushi rice and vegetables in a nori wrap instead of as sushi, or as a sushi bowl filled halfway with rice then topped with vegetables and sprinkled with Premium White Balsamic.

Recipe by Rita Rosenlieb
Featured on Tuesdays with Thomas on 1/19/21
Facebook: A Healthy Life
Email: designedforyou@me.com

Ingredients:

• Any number of russet potatoes
• 1tbsp. Premium White Balsamic
• Persian Lime Pepper from Nick at localspicery.com, dashed to taste

Directions:

1. Bake potatoes as you prefer, until soft.
2. While still warm, cut in half and scoop out the potatoes (try not to disturb the potato skins). Place skins on air fry rack or oven sheet.
3. Place scooped potato into a mixer or food processer, add Premium White Balsamic and enough milk to make the mixture soft and creamy.
4. pipe or spoon the mixture back into the potato skins. Top with a dash of Persian Lime Pepper.
5. Air fry or oven bake at 400 degrees for 15-20 mins, until slightly crispy and firmer. Serve and Enjoy!