Day: January 18, 2021

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!