CategoriesVinaigrettes

Cascadian Wild Raspberry Balsamic Mojito

This drink is a tart refreshing non-alcoholic twist on the classic mojito made with our Cascadian wild raspberry white balsamic vinegar. For a sweeter version, replace the sparkling water with ginger ale or just add one part sparkling water and one part ginger ale.

Cascadian Wild Raspberry Balsamic Mojito

What you’ll need:

5 – 7  raspberries (+ more for garnish)

10 – 12 mint leaves (+ more for garnish)

3 tablespoons Cascadian Wild Raspberry White Balsamic

2 teaspoons lime juice

Sparkling mineral water or ginger ale (or both)

Ice

Here’s how:

Muddle mint leaves, raspberries, lime juice, and the white balsamic in a shaker. If you do not have a shaker, mash it in a bowl with a potato masher. Add ice to the shaker and shake until contents are chilled. Pour contents into a tall drinking glass and top with sparkling water or ginger ale. Garnish with raspberries and mint leaves.

Serving size: for one 11-14 oz. tall glass

CategoriesVinaigrettes

Tiramisu-Style Espresso Balsamic Cups

Tiramisu has to be one of my favorite desserts. There’s nothing like layers of coffee soaked sponge cake and creamy mascarpone topped with cocoa powder. Although this is not the traditional recipe, it’s tiramisu revamped! It will still bring a smile. After all, tiramisu does mean “pick me up”. Lady fingers are crumbled together with Ferrero Rocher hazelnut nougat filled chocolates. A food processor is highly recommnended to get that crumbly textured layer. Espresso balsamic is added, giving it a nice coffee flavor with a fruity touch. The traditional recipe calls for raw eggs but this one is eggless, only whipped cream and mascarpone are used. Recipe may be doubled or even tripled to make a trifle. It’s sure to be a crowd pleaser!


Makes eight 5 oz. servings.

What you’ll need:

1 cup heavy whipping cream

8 oz. tub of mascarpone

12 lady fingers

10 Ferrero Rocher hazelnut chocolates

3 tablespoons espresso balsamic

2 tablespoons cane sugar

1 tsp vanilla powder or vanilla extract (non-alcoholic)

Cocoa powder for sprinkling

8  5 oz. clear cups

Here’s how:

Break lady fingers in half. In a food processor, add the lady fingers and 6 Ferrero Rocher hazelnut chocolates. Process on low until you get a crumbly mixture. Add the espresso balsamic and pulse until you get a semi wet crumbly texture. Set to the side. In a mixer, add whipping cream, cane sugar and vanilla. Whip the cream until soft peaks form. Add mascarpone and mix again until evenly distributed. To layer, grab a cup and add a heaping tablespoon full of the lady finger balsamic crumble and then add a scoop (approximately two tablespoons) of the cream. Repeat. Smooth out the last layer of cream. With a strainer-sifter, sprinkle the cream top with cocoa. Cut in half the remaining 4 Ferrero Rochers and lay them face down over each cup. It’s now ready to serve or refrigerate to enjoy later! These cups may also be frozen for another time.

CategoriesSalads Vinaigrettes

Wondrous Winter Bowl

I like to make quick and easy weeknight meals, but it also has to be nutritious and fulfilling especially when I don’t have countless hours to spend in the kitchen. Also, adding ingredients that just need to be roughly chopped or heated in the microwave makes it go that much quicker. Exact measurements are not needed and the options are endless. It’s really about adding what you like. The added vinaigrette is just a classic traditional balsamic and single varietal extra virgin olive oil with a hint of lemon juice.

What you’ll need:

Brown rice, cooked

Black beans, cooked

Sweet potatoes, cooked

Kale

Mushrooms

Red bell pepper

Avocado

Red onion

Feta

Vinaigrette

2 tablespoons So Olive Traditional Balsamic

2 tablespoons So Olive Coratina Extra Virgin Olive Oil

1 tablespoon lemon juice

1 teaspoon Italian seasoning

Sea salt

Here’s how:

Chop kale, mushrooms, red bell pepper, avocado, and red onion. Add all ingredients in a bowl. In small bowl, mix vinaigrette ingredients together. Drizzle a portion of the vinaigrette on top. Mix with hands until everything is well combined. It’s ready to eat!

CategoriesSalads Vinaigrettes

Summer Squash Noodle Salad with Pineapple Basil Vinaigrette

Besides the cherry tomato forest growing in my backyard from last year’s seeds, this year I did not plant a garden on purposeBut around this time of year, I would usually get a bumper crop of zucchini and yellow squash. So if you have an abundance of summer squash, more than you know what to do with, making a noodle salad will be a great way to use them. This salad is very simple and quick. It makes a great side dish or light meal. I used a spiral slicer to make the noodles. If you don’t have a spiral slicer, you may also use a julienne peeler. The noodles will just be more straight instead of spiral.

What’ll you need:

2 medium zucchini

2 medium yellow squash

1 cup cherry or grape tomatoes

Vinaigrette Ingredients:

1/4 cup Pineapple White Balsamic

1/4 cup Arbequina or Koroneiki Extra Virgin Olive Oil

1 small clove garlic

7-9 basil leaves

sea salt to taste

Here’s how:

Make the vinaigrette first. Combine olive oil, balsamic vinegar, garlic, basil, and a pinch of salt into a blender. We used a small food prep blender. Grab a large bowl. Then spiralize or peel zucchini, summer squash into bowl. Add sliced cherry tomatoes. Pour vinaigrette over the squash noodles. Then mix it well. Add salt to taste. It’s ready to eat.