Spring Apricot Salad with Toasted Almonds
Toss tomatoes, toasted almonds, and spring greens w/ il Fustino EVOO and il Fustino Apricot Balsamic, salt and pepper to taste. Sprinkle with Mozzarella cheese.
Red Cabbage Dressed with Apricot Balsamic Vinegar
Melt 3 TBS butter & 3 TBS il Fustino EVOO in a heavy large pot over medium-high heat. Add onion thinly sliced; toss for 1 minute. Add cabbage and sauté until well coated, about 2 minutes. Add 1/3 cup il Fustino Apricot Balsamic Vinegar. Toss until juices are reduced to glaze and cabbage is crisp-tender, about 6 minutes. Season with salt and pepper. Serve.
Curry Ginger Pork Chops with Apricot Balsamic Vinegar & Fennel
Combine ½ cup il Fustino Apricot Balsamic Vinegar, 4 TBS curry powder, 4 TBS grated fresh ginger, 2 TBS il Fustino EVOO, and pepper. Spread mixture over 6 pork chops, cover in refrigerator for, at least one hour. Drizzle il Fustino EVOO into a large frying pan over medium heat. Cook turning only once until done and cooked through. Remove chops, drizzle pan with more Apricot Balsamic Vinegar, and deglaze, top with 2 very thinly sliced fennel bulbs. Toss until crunchy. Top chops with fennel and serve.
Try this tasty combination for bread dipping or marinating.
4 ounces, il Fustino California Balsamic vinegar
8 ounces, il Fustino Arbequina EVOO
2 Tablespoons, il Fustino Olive You herb pack
1/2 teaspoon, kosher salt
- Combine all ingredients in a jar or an il Fustino bottle. Shake to mix well.
- Allow at least 2 hours for the dry herbs to reconstitute.
- Shake well before serving. Serve with fresh bread or drizzle over sliced tomatoes. Marinate chicken, pork or beef.
Author: Sara Moulton
The Balsamic vinegar in this recipe provides a sweet and sour base and great depth of flavor to this very quick sauce. Would also go nicely on pork chops or a flavorful fish such as salmon or bluefish as well.
Serve with smashed potatoes and sauteed spinach with garlic.
1 1/2 pounds, chicken thighs – skin in and bone in
Kosher salt and fresh ground black pepper
2 tablespoons, il Fustino extra virgin olive oil
1 medium, onion – chopped
1 clove, garlic – minced
1 14 1/2 ounce can, diced tomatoes – with juice
1/4 cup, il Fustino balsamic vinegar
1 cup, canned chicken broth or chicken stock
2 tablespoons, unsalted butter
- Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper
- Heat the oil in a large skillet over high until hot
- Reduce heat to medium high and add the chicken thighs, skin side down
- Saute for 6 minutes or until the skin is nicely browned
- Turn the chicken over and saute for 12 to 14 minutes, or until the chicken is just cooked through
- Transfer with tongs or a slotted spoon to a plate and cover loosely with aluminum foil
- Reduce heat to medium
- Add the onion to the skillet and cook, stirring occasionally, until softened, about 5 minutes
- Add the garlic and cook 1 minute
- Add the tomatoes and cook until softened slightly, about 3 minutes
- Add the vinegar and broth and simmer for 5 minutes
- Add any juices from the chicken plate to the pan and the butter and heat just until the butter is melted
- Transfer the chicken, skin side up, to each of 4 plates and top each serving with some of the sauce