Can keep from 2 weeks up to a month in your fridge.
]]>Ingredients
1/3 cup pineapple juice
1/4 cup ketchup (unsweetened ketchup for paleo)
4 tablespoons honey (for paleo) OR maple syrup (for vegan)
2 tablespoons rice vinegar
1Tablespoon Umeboshi Plum White Balsamic
1 tablespoon soy sauce, or coconut aminos for Gluten-Free
2 teaspoons arrowroot starch or corn starch
Directions
Whisk together all of the ingredients in a small saucepan off heat. Whisk until the arrowroot dissolves into the liquid and no lumps remain. Turn the burner on to medium heat and cook, whisking often, until the sauce thickens. Remove from the heat. Immediately use or store in the fridge for up to 2 weeks.
Ingredients
3 cooking apples (like granny smith, honey crisp, pink ladies) peeled, cored, and chopped
1/2 Cup white onion, chopped
1 Tbsp Lemon Agrumato Olive Oil
1/4 Cup Red Apple Dark Balsamic Vinegar
1/2 tsp ground ginger
1 tsp grainy or Dijon mustard
1/4 tsp red pepper flakes
1/2 tsp salt
1/4 tsp cinnamon
Directions
Core and chop the apples first, and chop your onions.
Add the Lemon Olive Oil, chopped apples and onions to a medium saucepan on medium heat. Sautee until the onions soften and the apples release their moisture.
Add remaining ingredients and stir well. Turn the heat down to medium-low for a light simmer. Cook down for 30-45 minutes until thick and dark. Stir often. Muddle the apples slightly with the back of your spoon near the end of cooking. By the time you're done, you should only have a small amount of sauce on the bottom.
Serve with pork chops or chicken.
Use it with spring rolls, like in our cooking video here!
]]>Transfer sauce to the jar of a blender and blend until smooth. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month. This is great on everything - chicken, ribs, burgers, shoes. You can literally put it on anything, and we encourage you to do so.
Makes approximately 3 cups.
Ingredients
1/3 cup Pomegranate Balsamic Vinegar Condimento
1/4 cup Garlic Infused Olive Oil
1 Tbs. good quality Dijon style mustard
2 teaspoons kosher or sea salt
Directions
In a medium bowl, whisk the mustard with the salt, and balsamic until blended thoroughly. Slowly drizzle in the olive oil whisking quickly and continuously. The marinade should become thick and emulsified. In a seal-able container or large zip lock bag, place your meat (pork, steak or even tofu) and thoroughly coat with the marinade. Refrigerate and marinate for 4-6 hours, turning the meat at least once during the process.
Bake/Broil/Grill your choice of meat or tofu and serve.
2 Tablespoons Tangerine Balsamic Vinegar
4 Tablespoons Blood Orange Olive Oil OR Navel Orange Olive Oil
Salt & Pepper to taste.
]]>Wild Mushroom & Balsamic Cream Sauce
1 cup dried mushrooms such as shitake, porcini, and morel
1 cup heavy cream
3 tablespoons Ultra Premium EVOO like Coratina from Chile
1/3 cup dry Marsala wine
1/2 cup reserved mushroom stock (soaking liquid)
2 tablespoons Traditional Style Balsamic Condimento
1 large shallot, sliced thin
1 medium red onion, sliced thin
1 - 2" sprig of fresh thyme, leaves only
kosher salt and fresh ground pepper to taste
Grated Pecorino Romano cheese
Place mushrooms in a small bowl and pour one cup of boiling water over the mushrooms and set aside. Place a large saute pan, over medium heat. Add the Coratina, onion and shallot and a small sprinkle of kosher salt. Saute slowly until the onions are caramelized, being careful not to burn them. This should take approximately 5 minutes until they are golden brown.
Drain the mushrooms well reserving the soaking liquid. Chop lightly if the pieces are large. Add the mushrooms and thyme leaves to the saute pan. Saute for another minute and then add the Marsala wine, scraping up any browned bits.
Bring a large pot of generously salted water to a boil.
Reduce the wine by half, and add the mushroom stock. Continue cooking over medium heat until liquid is again reduced by half. Add in the balsamic, and then the heavy cream stirring well to combine. Allow to simmer for an additional minute or two, to allow the sauce to thicken. Season well with kosher salt and a generous amount of fresh ground pepper.
Boil the fresh pappardelle in the boiling water for a minute.
Add the cooked, drained pappardelle to the saute pan. Toss it with the sauce and allow it to simmer in the sauce for an additional minute.
Serve with grated fresh Pecorino Romano cheese.
Serves 4-6
Oils: UP EVOO, Garlic Olive Oil | Sesame Oil
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