Author: California Balsamic

Recipe by: Laurie Wolle

Ingredients:

• 1 Can chickpeas (Garbanzo Beans) drained, rinsed, and mashed (I use a pastry blender, works great)
• 1 small avocado peeled, pitted, and mashed
• juice of half a lime (optional)
• diced celery (if desired)
• diced shallot or red onion (if desired)
• fresh cilantro finely chopped (optional: skip if you don’t like cilantro)
• 1/2 TBSP Cilantro Herb Balsamic (optional: substitute Garden Dill Mustard Seed Balsamic)
• salt and pepper to taste (or not)

Directions:

1. Combine all ingredients and serve stuffed in a bell pepper, on top of salad greens, and/or as a sandwich filling.
2. Enjoy!

Recipe by: Angela Mills
Featured on Tuesdays with Thomas on 5/3/22

Ingredients:

• 1/3 cup Premium White Balsamic
• black or white pepper to taste
• 1 large head of Broccoli
• 1 Shallot, diced small
• 1/3 cup Golden Raisins
• 2 tbsp Roasted Sunflower Seeds
• ½ cup Jackfruit
• 2 tbsp Ruby Red Onion Balsamic

Directions:

• Sautee Jackfruit in 2 tbsp Ruby Red Onion Balsamic for 2-3 minutes.
• Cut up the broccoli into small bite-size pieces and add to a mixing bowl.
• Add the diced shallots, golden raisins, sunflower seeds.
• Toss to coat everything with the white balsamic.
• Let rest in the refrigerator for an hour to overnight.

Recipe by: Karen Less
Featured on Tuesdays with Thomas on 5/3/22

Ingredients:

• 2tbsp tahini
• 2 tbsp agave syrup (optional: sub maple syrup)
• 1 tbsp Dijon Mustard (we use Primo’s Garlic Mustard)
• 3 tbsp Premium White Balsamic (optional: sub Sweet Heat Balsamic for a different finish)

Directions:

1. Whisk together the dressing ingredients in jar or bowl, chill or use immediately.
2. Drizzle over your salad and enjoy!

Recipe by: Eileen M.
Featured on Tuesdays with Thomas on 5/3/22

Ingredients:

• Two medium sweet potatoes, approximately 7 ounces, or 200 grams each.
• One (5 ounce package) of Spring mix
• One cup of cooked quinoa
• 1/4 cup of dried cranberries
• 3 to 4 T. Premium White Balsamic
• Optional- 1/4 cup roasted pumpkin seeds

Directions

1. Peel the sweet potato and cook in the microwave for 1 to 2 minutes, to soften. Dice into approximately 1/2 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. Optional – toast raw, unsalted pumpkin seeds until golden brown, about 10 minutes, at the same time that the sweet potatoes are roasting.
3. Place the greens into a large bowl and toss with 3T. Premium White Balsamic. Each piece should be lightly coated, so add an additional as needed.
4. Add remaining ingredients and enjoy.

Notes:

This recipe is vegan and sos free when the sweet potatoes are roasted on parchment paper or a silicon pad, the dried cranberries are sweetened with fruit juice and raw, unsalted pumpkin seeds are used.

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. I used a Nordic Wear Natural Aluminum half sheet cookie pan that I purchased at Walmart for only $10.98.

Recipe by: Ethel Klimes
Featured on Tuesdays with Thomas on 3/8/22

Ingredients:

• 2 cups zucchini – peeled – about 1 large
• 3 – 4 TBL 7-Herb Italian Balsamic – to taste
• 1 TBL agave syrup
• ¼ – ½ TSP dried mustard
• 1 TBL nutritional yeast
• 1 clove of garlic – crushed
• ¼ TSP dried basil – save for end -optional
• ¼ TSP dried oregano – save for end -optional

Directions:

1. Blend together peeled zucchini, balsamic, nutritional yeast, mustard powder and agave syrup. Blend until very smooth. Transfer to a glass storage container.
2. Add to zucchini mixture the crushed garlic, dried basil and dried oregano. Stir or shake well. Adjust the flavor to taste if necessary. (NOTE: It is important to add the crushed garlic AFTER the zucchini is blended. Blending the garlic will create a strong flavor that is not pleasant.)
3. Serve as a green salad dressing, cold pasta salad or drizzle over roasted warm veggies.
4. Store in the fridge up to 5 days.

Recipe by Rita Rosenlieb
Facebook A Healthy Life
Email: designedforyou@me.com
Featured on Tuesdays with Thomas on 3/8/22

Ingredients:

• ½ cup Water
• 1 lb. Portabella mushroom – sliced
• 2 TSP minced garlic
• 1-15 oz. can kidney beans – drained
• 1-15 oz. can pinto beans – drained
• 1-15 oz. can black beans – drained
• 1 heaping tsp Cumin
• 1 pinch of pepper
• 2 TBL Gilroy Garlic Balsamic
• 4 TBL 7-Herb Italian Balsamic

Directions:

1. Sauté mushrooms and garlic with small amount of water (add more as needed) until tender.
2. Add remaining ingredients and simmer until warm and liquid is absorbed.
3. Eat as a side dish or top a baked potato or rice.

Recipe by: Thomas Allen and Ethel Klimes
Featured on Tuesdays with Thomas 3/8/22

Ingredients:

• 1 onion – chopped
• 1 red pepper – chopped
• 8 ounces mushrooms – chopped
• 1 carrot – shredded
• 2 – 3 leaves cabbage – small strips
• 4 – 6 whole cabbage leaves – for wrapping (Chinese cabbage is also wonderful for this)
• 4 TBL 7-Herb Italian Balsamic
• 2 TBL Ruby Red Onion Balsamic (optional: use any combination of savory California Balsamic flavors)
• ½ cup water
• 7 ounces Jackfruit (we use Edward & Sons Box version)

Directions:

1. Sauté onion, red pepper, carrots with 2 TBL 7-Herb Italian and a small amount of water (add more as needed) about 5 minutes or until tender.
2. Add mushrooms and Jack Fruit cook until mushrooms are tender.
3. Add cabbage and 2 TBL 7-Herb Italian and 2 TBL Ruby Red Onion. Cook 2 – 3 minutes until cabbage is tender.
4. Wrap filling in the cabbage leaves and enjoy.

recipe by: Ethel Klimes
Featured on Tuesdays with Thomas on 3/8/22

Ingredients:

• ½ cup raw, unsalted cashews
• ½ cup canned white beans – drained
• ½ cup water
• 4 TBL 7-Herb Italian Balsamic
• 1 TBL lemon juice
• 1 TSP agave syrup
• ½ TSP garlic powder
• ¼ TSP dried mustard powder
• ¼ TSP paprika
• ¼ TSP ground black pepper
• ¼ TSP dried Italian herbs

Directions:

1. Add all of the ingredients to a high powered blender ( I use a Vitamix) and blend until completely smooth and creamy.
2. Transfer to a glass Jar. Stir in the remaining ¼ dried Italian herbs.
3. The flavor reaches it’s true taste after chilling, as well as thickens even more. When it sits overnight in the fridge it will thicken up to the consistency of a dip. You may leave as is or just a bit of water to thin.
4. Chill in the fridge a minimum of an hour and then enjoy.

Recipe by: Ethel Klimes
Featured on Tuesdays with Thomas on 2/1/22

Ingredients:

• 1 cup farro
• 2 cup vegetable broth (sodium free)
• 3 Tbl Raspberry Flame Balsamic (optional: substitute any of our fruit balsamic flavors)
• 1 Clove garlic (chopped)
• 1 med white onion (chopped)
• 1 Red pepper (diced)
• 1 Zucchini (diced)
• 1 Yellow squash (diced)
• 1 ½ cup mushrooms (diced)
• 6 asparagus spears (chopped)

Directions:

• Cook farro as directed on bag, using farro and vegetable broth
• While farro is cooking, prepare vegetables (sauteed or roasted)
• Combine farro and vegetables in a bowl and add 3 Tbl Raspberry Flame Balsamic and mix well.
• Plate on a bed of greens (your choice)
• Enjoy! Can be served chilled the next day. Add more Raspberry Flame as desired.

This recipe was made using the “salad dressing road map” from Straight Up Food by Cathy Fisher

Ingredients:

• 1 Cup Raspberries (fresh or frozen)
• 1 Tbl Water
• 3 Tbl Raspberry Flame Balsamic (optional: substitute any of our fruit balsamic flavors)
• 1 Tbl finely chopped onion or shallot
• 1 Tbl Mustard (SOS Free dijon or stone ground)
• 1/8 tsp ground black pepper
• 2 Tbl Date syrup

Directions:

1. Place all ingredients into a blender.
2. Blend until smooth, adding a little water if needed.
3. Serve and enjoy! Shake before using,
4. Store leftover dressing in a covered container in the refrigerator for up to five days.