Hear ye, hear ye. The latest and possibly the greatest, new flavor of California Balsamic vinegar is here!!! It is a marriage of California Balsamic vinegar and Local Spicery (www.LocalSpicery.com). Containing the finest white balsamic vinegar from Modena, Italy and organic, small batch, non-irradiated spices from Local Spicery including sage, basil, oregano, marjoram, thyme, rosemary, porcini mushroom, sun dried tomato and chile. It’s completely SOS-free but I swear it tastes like it has sugar, oil and salt. It’s terrific as a straight up salad dressing. If you chop your salads you will need to use a lot less dressing.
If you would like 2 FREE samples of California Balsamic vinegar, you can receive them with any size order simply by putting CHEF AJ in the “leave us a message box”.
Here are 7 easy, delicious and healthy recipes you can make with California Balsamic 7 Herb Italian.
1) CREAMY ITALIAN DRESSING
This makes a delicious creamy salad dressing, dip or spread
INGREDIENTS:
1 -12 ounce bag of cauliflower florets (about 4 cups)
1/4 cup California Balsamic 7 Herb Italian Vinegar
PREPARATION:
Steam cauliflower.
I use this:
Then chill. Place steamed cauliflower and California Balsamic 7 Herb Italian Vinegar in a high powered blender and puree until smooth and creamy. Store in the refrigerator.
2) SWEET MARINATED ONIONS
These are so delicious and make every salad special.
INGREDIENTS:
One sweet onion
1/2 cup California Balsamic 7 Herb Italian Vinegar
PREPARATION:
Slice the onion as thinly as possibly.
I use this:
Add 1/2 cup of California Balsamic 7 Herb Italian Vinegar and mix well. Place in the refrigerator.
3) 4 BEAN SALAD
The perfect dish for picnics, parties and potlucks. No one will miss the oil.
INGREDIENTS:
1 – 15 ounce can of garbanzo beans
1 – 15 ounce can kidney beans
1 -15 ounce can white beans
8 ounce of cut green beans (defrost if using frozen)
1/2 red onion, finely chopped, about a cup, more or less to taste
cup California Balsamic 7 Herb Italian Vinegar
PREPARATION:
Rinse and drain beans. Mix all ingredients together in a large bowl. Stir in the vinegar mix well and chill well. garnish with fresh chopped parsley, if desired.
4) ARTICHOKE SUN DRIED TOMATO PASTA SALAD
Add a few cloves of roasted garlic if you have some on hand. You can substitute steamed broccoli for the artichokes if you wish. You can also add pine nuts or black olives if you wish.
INGREDIENTS:
One pound of your favorite pasta
1- 14 ounce bag frozen artichokes, defrosted
1 – 3 ounce bag sun dried tomatoes
3/4 of an ounce of fresh basil, chopped (about a cup) these are the scissors I used:
1/2 cup California Balsamic 7 Herb Italian Vinegar (or more, if desired)
PREPARATION:
Cook pasta and chill. Place in a large bowl with the remaining ingredients and mix well.
5) ROASTED CHICKPEAS ITALIANO
INGREDIENTS:
1-15 ounce can of garbanzo beans
1/4 cup California Balsamic 7 Herb Italian Vinegar
PREPARATION:
Rinse and drain garbanzo beans. Add 1/4 cup California Balsamic 7 Herb Italian Vinegar and mix well. Let marinate for a few hours until most of the vinegar is absorbed. Air fry at 400 for 20 minutes (or until desired level crunchiness is reached) or roast in the oven.
6) VEGGIE KABOBS
You can buy wooden skewers at the 99 Cents Only Store or buy metal reusable ones
INGREDIENTS:
Your favorite skewer veggies like onion, bell pepper, zucchini and mushrooms.
California Balsamic 7 Herb Italian Vinegar
PREPARATION:
Cut the onion and bell pepper into uniform squares. Slice the zucchini. Marinate the veggies for several hours, or overnight, in California Balsamic 7 Herb Italian Vinegar. Thread the veggies on the skewers and grill or cook in the air fryer at 400 for 20 minutes.
7) GRILLED PORTABELLA MUSHROOMS
INGREDIENTS:
Large Portabella Mushrooms
California Balsamic 7 Herb Italian Vinegar
PREPARATION:
Place the mushrooms in a shallow dish. Cover with California Balsamic 7 Herb Italian Vinegar. Marinate for several hours or overnight turning mushrooms occasionally.
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I’m Chef AJ and I make healthy taste delicious.
Love & Kale,
Chef AJ