1 package salmon (for one person)

1 tsp.  Lemon Splash (Valencia Splash can be substituted, if you prefer the flavor of orange more than lemon)

1 Tbl. mayo (1:3 Ratio)

 

Mix together Lemon Splash and Mayo in a small cup. Completely cover the fish with lemon Aioli. Bake @ 375 for 15 mins, (longer if it's a thick piece of fish.) If it's a fillet, place it side down on a piece of foil. After it's finished baking you can slip a spatula between the fish and skin. Lift the fish up, the skin should stick to the foil. Wrap up the foil, toss in the trash and there is no mess or clean up fuss! Sprinkle one tsp. of splash over fish when it's on your plate to boost the lemon flavor. Season to taste.

P.S Don't exceed the 1;3 ratio of splash with mayo, too much balsamic vinegar will curdle the mayo! That's not a pretty sight......

 

This recipe works for skinless boneless chiecken or chicken tenders. Simply adjust baking time.

 

1 Fresh Portabella mushroom

1 Tbl Garlic Classic Dipping Oil

1 slice swiss cheese (or your favorite)

 

Turn the portabella upside down, stem removed, on a sheet of foil or baking dish. Shake Dipping Oil and sprinkle 1 Tbl into the upside down mushroom. Cheese over the top and bake 15 min @ 350 degrees. Season to taste, enjoy.

 Grilling the mushroom will work too.....

 

 

1/3 cup sour cream

1 tsp Valencia Splash (well shaken)

2 tsp powdered sugar (gradulated sugar won't melt)

cut up pieces of fruit

Mix in a bowl all three ingredients. Taste and adjust splash or sugar to your individual palate. 1/2 inch cubes of your favorite fruit with toothpicks. Dip into the sweet orange cream and enjoy.

GREAT PARTY DISH!

VARIATION: Mix the sweet orange sour cream with some cream cheese or whipped cream and use as a frosting over angel food cake.

 

2-3 skinless boneless chicken breasts

1/4 cup Garlic Classic Dipping Oil

2 Tbl. milk

1 Tbl. Wondra  flour (corn starch will do)

 

Shake dipping oil well, quickly pour out 1/4 cup into a fry pan at LOW heat. (pour quickly to get the herbs and sundried tomatoes to come out.) Add chicken to pan and turn up heat. (HOT PAN WILL SPLATTER WITH NO FOOD IN IT) Cook on both sides till done. Remove chicken, set on a plate. Turn hear to low. It's gravy makin time. pour 1/3 cup chicken broth or wine into pan to deglaze. Mix in an empty jar 2 TBL milk (or any liquid) with 1 Tbl. wondra flour or corn starch. Pour milk mixture slowly into simmering pan and stir. this will thicken very quickly. Season to taste, pour over chicken and enjoy.

 

 By Thomas

1 onion,

1 bell pepper(red, yellow or orange)

mushrooms

snap peas

1 tomato

any more veggies you like

White Wine

Milk

Wondra Flour

Sour Cream

 

 

Dice Veggies, add to fry pan with a quarter cup dipping oil, fry on high heat 3-4 minutes, add one half cup of white wine, mix 1/4 cup of milk with one TBL. Wondra flour in a shaker. Slowly add  thickner to the stir fry till it is a sauce.  Add one heaping spoonful of sour cream. I often put in a quarter cup of sour cream, but who's counting.... Serve over rice or noodles. Season to taste. I like to finish the dish with bean sprouts.  OPTIONAL: Chicken or Shrimp may be added.

 

 

 

4 boneless chicken breasts, split
Salt and freshly ground pepper
2 tablespoons flour
2 tablespoons Tres Classique Porcini Olive oil
3 cloves garlic, minced
1/4 cup Tres Classique balsamic vinegar
4 ounces of fresh porcini mushrooms

3/4 cup chicken broth
3 tablespoons white wine
Rinse the chicken and pat dry
Sprinkle with salt and pepper

Dredge the chicken in a mixture of flour, salt and pepper, shake off any excess flour
Cook the fillets in the olive oil in a sauté pan over medium-high heat for 3 minutes
on 1 side until brown
Add the garlic
Turn the chicken over; sprinkle with the mushrooms
Cook for 3 minutes, shaking the sauté pan to redistribute the mushrooms so they
will cook evenly
Stir in the balsamic vinegar, chicken broth and wine
Cook, covered, over medium-low heat for 10 minutes, turning the chicken
occasionally
 

16 Raw peeled & deveined prawns (16 to 21 count)
1/8 oz Can of Pineapple chunks (Reserve juice)
1/2 Cup of Tres Classique Teriyaki Balsamic vinegar
1 Small yellow bell pepper
4 bamboo (soaked) or metal skewers
Slice up bell pepper. Remove seeds and cut into 1-inch squares
Drain pineapple, reserving 1/4 cup of juice.
Mix the pineapple juice and vinegar in a medium bowl. Remove 1/4 cup of this mixture in a
small bowl for use during grilling.
Place prawns in the medium mixing bowl and toss to coat well
Thread onto skewers, piercing next to the tail of the prawn at an angle that the pieved
pineapple chunk will reside in the curve of the prawn. Continue the skewer into the other
end of the prawn. Place a square of bell pepper on skewer. Continue alternating piercing
tail end, pineapple, other end of each prawn and bell pepper until each skewer is filled (four
per skewer should fit)
Grill or broil 4 inches from heat source for 4 minutes. Turn and brush with the 1/4 cup of
reserved sauce moisture. Cook another 3 to 4 minutes, or until prawns are opaque, pink.
Do not overcook!
A side bowl of Tres CLassique Balsamic Teriyaki mixed with a little soy sauce can be
served with this for more drizzling or dunking for those who can’t get enough of it!
Delicious!

 

 

2 tablespoons of Tres Classique Arbequina Olive oil
1/4 Cup finely chopped onion
1 Tablespoon garlic
1 pound boneless, skinless chicken breasts, sliced into 1/2 inch stips
1/4 Cup Classic balsamic vinegar
1 Tablespoon honey
1 Tablespoon Dijon mustard
3 Tablespoon pine nuts
Salt and pepper
Mixed greens
Fresh grated Parmesan cheese
Heat oil in large non-stick skillet and cook onion until tender
Stir in garlic and chicken
Cook chicken until golden brown
Stir in the balsamic vinegar and let simmer for 1 minute
Stir in honey and Dijon and toss to coat
Add pine nuts and season with salt and pepper
Top mixed greens with chicken mixture and fresh grated parmesan

 

 

 (9) Dill Mustard Seed Balsamic Salmon:
By Rochelle Stacey

4 Salmon fillets (6 to 8 ounces each)
1/2 Cup Tres Classique Dill Mustard Seed White Balsamic
1 Tblsp. Dijon Mustard
1/2 Cup Orange Juice Concentrate
1/4 Cup Lemon Juice (cut thin slices or zest the lemon for garnish)
1/2 Cup Tres Classique Rice Bran Oil or Arbequina Spanish Olive Oil

Whisk together the balsamic, Dijon mustard, orange juice concentrate, and lemon jice. Add
the olive oil (or rice bran oil) slowly in a steady, thin stream to the mixture while continuing
to whisk. Place marinade and fillets in a plastic bag and refrigerate for 1 to 2 hours.
Remove the salmon from marinade and let it reach room temperature. Preheat the grill to
indirect medium heat.
During this time, pour the marinade into a small sauce pan. Heat at medium high until the
mixture forms a light boil. Reduce the heat to simmer. While stirring occasionally, reduce
the mixture volume to one half.
Place the salmon fillets on the grill for 4 minutes. Flip the fillets over and baste with ?? of
the marinade reduction sauce. Cook an additional 4 to 5 minutes. You can keep the salmon
moist and cooked completely by covering the fillets with an aluminum pan during this
second turn.
Remove the salmon to a serving platter. Drizzle each fillet with ?? of the remaining
reduction sauce. Top each fillet with either slices of lemon or lemon zest..

 

 

1 sourdough baguette, cut vertically in 1 inc slices
Tres Classique Garlic White Balsamic Vinegar
Butter
3 to 4 Cloves Fresh Garlic, minced (minced in a jar is a time saver and is So fresh)
1/4 to 1/2 Cup Parmigiano Reggiano, Freshly grated

Place baguette slices on foil lined cookie sheet with one cut side up. Sprinkle each slice
with Tres Classique garlic white balsamic vinegar (shaken well). Do not saturate, nor be
too light…happy medium works well.
Butter the exposed side of each baguette slice then spread with desired amount of garlic
Place 4 inches under 400 degree broiler until lightly toasted. Remove from oven.
Dust each baguette slice with the desired amount of cheese. Replace under broiler – watch
carefully to only melt the cheese, 30 seconds to 1 minute. Serve hot

 

 

1/2 teaspoon chopped fresh rosemary
2 Tbls Tres Classique Ukiah Rosemary balsamic vinegar
1 Tbl Tres Classique Arbequina Olive Oil
2 lbs red onions, cut crosswise into 1/2 –inch thick slices
1/2 cup fresh parsley leaves, washed well, spun dry, and chopped fine

Prepare grill
In a very small saucepan heat rosemary and vinegar over low heat until hot (do not
let boil). Remove pan from heat and let mixture stand, covered, 20 minutes.
In a mental measure heat oil over low heat until warm. (Heating thins oil, making it
easier to brush sparingly over onions.)
Arrange onion slices in one layer on trays, keeping slices intact, and brush both
sides of each slice lightly with oil.
Season onions with salt and pepper and grill in batches on a lightly oiled rack set 5
to 6 inches over glowing coals 4 to 5 minutes on each side, or until lightly charred
and softened
Transfer onions as grilled to a large bowl, separating rings, and toss with vinegar
mixture, parsley, and salt and pepper to taste.
Serve onions warm or at room temperature

 

 

1 stalk of Romaine for every 2 guests
Tres Classique Arbequina Olive Oil
Sea salt and pepper to taste
Tres Classique Balsamic; fig, classic, black currant etc. (choose one)
Crumbled Gorgonzola
Ice & water or tea towel covered large freezer pack (if making a water bath, use a container
shallow and wide to accommodate several stalks at once.
Clean lettuce and discard any bruised outer leaves
Do NOT cut off the stalk end
Lightly brush the inside with Arbequina olive oil or use a Misto or similar oil sprayer
Have heated grill at medium (either gas grill or ironware grill on the stove)
Place romaine cut side down on the grill. Sear until the lettuce is slightly wilted and
prominent grill marks appear.
Remove from the grill and place ice water bath (best) or ice/freezer pack to bring back
crispness of the lettuce
Place on plate, cut off stem end and fan out on the plate
Drizzle with your choice of Tres Classique balsamic vinegar, salt and pepper and top with
gorgonzola cheese
Crumbled bacon is also a great topping if desire with or instead of cheese 

 

1 pkg. (5 links) Gerhard’s Chicken Turkey Sausage w/sweet basil and pine nuts
1 Tbl Tres Classique Basil Olive Oil
4 Tbls Tres Classique Black Currant (Cassis) balsamic

Pat sausage dry with a paper towel the brush on basil olive oil. Grill over a medium heat
approx. 15 minutes. Turn every couple minutes. You want a nice even browning. Let rest
for 2 minutes, then slice ?? inch thick. Dip in balsamic and enjoy!!!

 

 

Oven temp – 425 degrees
2 lbs new Red Potatoes, unpeeled, cut into 1 inch chunks
3 Tbls Tres Classique Arbequina Olive Oil
1 tsp Thyme – fresh leaves or 1/2 tsp dried
1 tsp Oregano – fresh or 1/2 tsp dried
1/4 tsp Hungarian Paprika
Salt and pepper to taste

In a large bowl, combine olive oil, Lemon Splash and spices (except salt and pepper)
Add the potatoes and toss to coat evenly
Cover large baking sheet with Reynolds Wrap Release
Dump and spread out the potato & sauce mixture
Salt and pepper to taste
Bake for 30 to 35 minutes, turning each 10 minutes to brown evenly

 

 

2 cups heavy cream
1 cup chicken stock
4 Tbls Tres Classique Lemon Splash
1 tsp white pepper
Zest of 1 lemon
1 lb pasta (prefer. Linguini)
Cook pasta, drain and set aside. In large skillet combine all other ingredients, let simmer
over medium-high heat for 20-30 minutes. Sauce will reduce and thicken slightly. Add
cooked pasta into skillet until it heats through (approx 5 min.). The sauce may seem too
thin a first however the pasta will begin to absorb the liquid. Plus I know you are going to
want to dip some bread in the sauce.
Additions: Garnish with shredded parmesan cheese, add chicken or shrimp
Add freshly chopped garlic, sautéed roma tomatoes etc. Experiment!!!

 

 

(16) Lemon Tangerine Vinaigrette
By Judi Pullen
Cup Tres Classique Lemon Splash, shake WELL
Cup Tres Classique Tangerine Balsamic Vinegar
 Cup Tres Classique Garlic Olive Oil
Mix well. Chill
Serve on Romaine lettuce tossed with your favorite veggies

Topping sauce for roasted chicken, pork, duck or turkey
1 Cup Chicken Broth (boxed is best) Do Not use low sodium
1/2 Cup Dried Cranberries
1/2 Cup Golden Raisins
1/2 Cup Chopped Dried Apricots
NOTE: Use quality dried fruits for best results – dried doesn’t mean hard as a rock
1 Tablespoon Tres Classique White Balsamic Vinegar
2 Tablespoons Tres Classique Hennessey or Kahlua Maple Syrup
1 Tablespoon Butter

Using a 2 quart saucepan, bring the chicken broth to a boil over high heat.
Stir in the cranberries, raisins and apricots. Bring back to a boil, stirring constantly until the
liquid is reduced by half (about 2 to 4 minutes). Reduce the heat to low.
Add the vinegar and maple syrup. Stir to mix well. Remove the pan from the heat. Add
the butter. Stir until the butter is dissolve.d
Serve while hot.
Makes appx. 1 1/2 cups
Note: Sauce can be made 1 day ahead and refrigerated in an air-tight container. To reheat:
place in microwavable bowl. Cook on high, uncovered for 1 minute. Stir. Cook another
minute until heated through.
Great for holiday meals and leftovers!

 

 

Vegetable oil, for brushing pan
1 cup all-purpose flour
1/2 teaspoon salt
5 large eggs, separated
3/4 cup sugar
2 tablespoons grated fresh lemon zest, or more, to taste
1/2 cup Tres Classique Meyer Lemon Olive oil
1/3 cup Gewurztaminer or similar sweet white wine
2 large egg whites
1 pint fresh berries, plus additional for garnish
2 to 4 tablespoons confections sugar or more, to taste

Preheat oven to 325 degrees F.
Brush a 9-inch springform pan with vegetable oil; line bottom with parchment paper.
Combine flour and salt in a medium bowl and set aside. In a large bowl, beat 5 egg yolks
and sugar at medium-high speed about 2 to 3 minutes, until it is light yellow and ribbons
form when beaters are lifted. Add flour mixture to egg mixture and beat on medium-low
until well blended. Beat in lemon zest. In a small bowl, combine wine and olive oil;
gradually pour into large bowl in a thin, steady stream, beating until thoroughly combined.
Set aside.
In a clean mixing bowl, beat 7 egg whites until stiff (not dry) peaks form. Gently fold 1/3
of whites into batter with a rubber spatula, then fold in remaining whites just until
combined.
Pour batter into prepared pan. Bake 45 to 50 minutes, until cake springs back when gently
touched and toothpick inserted into center comes out clean. Remove pan from oven and
cool on a wire rack. Run a long, thin knife around edge of pan; detach ring. Pulse berries
and confections sugar in a blender or food processor until smooth, about 30 seconds. Top
cake with puree and whole fresh berries.

 

 

12 raw, deveined large shrimp (16-21 count)
12 slices of Pancetta
1/2 Cup Tres Classique Valencia Splash (shake well)
1/2 Cup Dijon mustard

1/2 cup apricot preserves
6-skewers (soaked bamboo or metal)

Marinate shrimp in the Valencia Splash. Marinate at least 3 hours or up to overnight.
Dipping Sauce: Mix mustard and preserves. Best if prepared at least 3 hours before and
chilled.
On a non-porous surface, place a slice of pancetta with 1 shrimp crosswise at one end.
Roll the shrimp in the pancetta at an angle covering the shrimp. Roll up 3 more shrimp.
Using 1 or 2 skewers, pierce 1 shrimp in the left third of the shrimp. Repeat with 3 more
shrimp leaving one to two inches of the skewer exposed between each shrimp. Pierce the
right third of each shrimp with the second skewer also leaving one to 2 inches of skewer
exposed between the shrimp. Using 2 skewers per 4 shrimp allow for easy turning on the
grill and even heat exposure for cooking. Repeat rolling and skewers for the other 8
shrimp.
Serve shrimp warm and dipping sauce cold.

 

12 Raw shrimp (20-count, extra large), peeled & deveined
12 Slices of Prosciutto
12 Fresh Bay leaves
1/2 Cup Tres Classique Garlic White Balsamic vinegar
 1/4 Cup Dijon mustard
1 tsp. chopped garlic (preferably roasted garlic)
1/2 Cup Tres Classique Arbequina Olive Oil (light olive oil)
12 Metal or Bamboo Skewers (soak bamboo in water for 20-30 minutes)
Place a slice of prosciutto on a non-porous surface. At the end closest to you, place 1 bay
leaf parallel to the prosciutto leaving the first inch of prosciutto uncovered. Place the large
end of the shrimp on the inch of bare prosciutto. Roll the shrimp in the prosciutto,
wrapping the shrimp in the bay leaf/prosciutto until completely covered. Thread the
“mummified” shrimp on the skewer making sure that both ends and the middle of the
shrimp are pierced in such a way to secure the prosciutto & bay leaf from unraveling while
grilling.
Repeat with the remaining prosciutto, basil & shrimp
Combine vinegar, mustard and garlic in a blender. While running the blender, steam in
olive oil gradually until well blended. Salt and pepper to taste. The skewers and the dip
can be made up to 1 day in advance. Wrap skewers tightly in plastic and place the dipping
sauce in an air-tight bowl. Keep refrigerated.
Preheat grill to medium-high heat (can be broiled in the oven also). Grill the shrimp,
turning frequently, until opaque. Serve hot or at room temperature with the dipping sauce.

Serves 2 as an entrée or 4 as an appetizer.

 

(21) Red Apple Pork Chops
By Rochelle Stacey

1/4 inch thick Center Cut Pork Chops – Bone in, 1 per guest
Tres Classique Red Apple Balsamic Vinegar
Tres Classique Rice Bran Oil
Place a pork chop on a non-porous surface. Pierce all over with a multiple-tined tenderizer
or fork on both sides. Repeat with each chop
Place chops in a heavy zip lock bag. Pour enough Red Apple Balsamic to coat.
Marinate in the refrigerator for at least 1 hour
Heat a hard-anodized skillet to medium high with about 1 tsp of TC Rice Bran oil per chop
Place chops and vinegar in skillet. Sear each chop on both sides. Cover and reduce heat to
medium low. Simmer for 8 to 10 minutes. Do not over cook
Remove chops, plate and tent to keep warm
Increase heat to medium high and reduce the sauce in half. Pour reduction over chops and
server. Side dishes of wild rice and cooked fruit go well with this entrée.

 

 

Preheat oven to 435 degrees
2 lbs. new Red Potatoes, unpeeled, cut into 1 inch chunks
3 Tbls Tres CLassique Roasted Garlic Olive Oil
2 Tsp Tres Classique Garlic White Balsamic Vinegar
1 tsp Thyme – fresh leaves or 1/2 tsp dried
1/4 tsp. Hungarian Paprika
Salt and pepper to taste
In a large bowl, combine olive oil, vinegar and spices (except salt and pepper)
Add the potatoes and toss to coat evenly
Cover large baking sheet with Reynolds Wrap Release (easy, easy clean-up)
Dump and spread out the potato & sauce mixture
Salt and pepper to taste
Bake for 30 to 40 minutes, turning each 10 minutes to brown evenly.

 

1 – 3 pounds chicken (cut up with skin on) or boneless chicken breasts (skin on)
2 Tablespoons Fresh Lemon Juice
1/4 Cup Tres Classique Porcini Mushroom Oil
3 Cloves of Garlic
1 tsp of salt
1 Tablespoon Fresh Ground Pepper
1 Tablespoon Dried Rosemary
Arrange chicken in a large, shallow baking pan
Mix all wet and dry ingredients and pour over the chicken pieces
Bake at 350 degrees for 1 hour.
*NOTE: Any Tres Classique Flavored oil can be substituted for the porcini; however, if a
citus oil is used, omit the lemon juice
South of the Border Snapper
By Rochelle Stacey
Red snapper fillets (1 per guest)
Tres Classique Lime Splash (Shake well)
Season salt
Butter or butter flavored oil spray

1/2 lime per fillet
Cast iron

 

Red snapper fillets (1 per guest)
Tres Classique Lime Splash (Shake well)
Season salt
Butter or butter flavored oil spray
1/2 lime per fillet
Cast iron skillet
Place snapper fillets in a plastic bag with enough Lime Splash to cover. Refrigerate for 2
hours turning every 1/2 hour.
Remove fillets from Lime Splash, and dust lightly with season salt
Butter or spray grill. Place on burners and heat to medium
Grill fish, turning once until flakey. Remove to a platter and squeeze 1/2 lime over each
fillet. Serve with rice pilaf and salad.

 

Baby spinach leaves – washed, dried and stems removed (have enough to cover a salad
plate for each guest).
1 Bosc or Anjour Pear per guest – ripened, peeled, cored and sliced lengthwise in thin,
spears.
1 package Good Seasons Italian Dressing
1/2 Cup Tres Classique Classic 18 year aged Balsamic Vinegar
1 Cup of Tres Classique Arbequina Olive Oil
Gorgonzola Cheese, Crumbled
Candied Walnuts – optional
Mix balsamic vinegar, olive oil and dressing mix. (Best if mixed the night before and
chilled).
Cover each plate with spinach leaves. A wonderful presentation is to place the leaves in
circles evenly covering the plate.
Place the pear slices on the spinach leaves in a tight center circle (like the spokes of a
wheel)
Drizzle the dressing mix over the pears and spinach. Dressing mix will cover up to 8
plates.
Sprinkle the Gorgonzola over the pears. Top off the cheese with candied walnuts, if
desired.

 

Preheat oven to 350 degrees.
Boneless, skinless chicken breasts – however many needed.
1 tsp Tres Classique Lemon Splash (SHAKE WELL to mix ingredients just before
pouring)
1 Tbl Sour Cream or Mayonnaise per each chicken breast
(mayonnaise-regular, light, fat free or olive oil mayo made by Kraft or Best Foods)
Mix Lemon Splash and mayonnaise/sour cream to mak a Lemon Aioli
Place chicken breasts on a foil lined baking sheet
Salt and pepper each breast to taste. Spread aioli on each breast
Bake for appx. 35 minutes (broil the last 5 minutes to brown the top)
Just before serving, you can sprinkle a dash more of the Lemon Splash to get more zing
This recipe is also great on fish – adjust bake time to appx 10 to 15 minutes

  

 

 

1 1/2 pounds seedless watermelon
1/2 pound Feta cheese
1 1/2cup Calamanta Olives - coarse chop
1 small sweet onion – thinly sliced
1 cup mint leaves – coarse chop
1/3 cup pine nuts
Add Lemon Splash to taste

 

 

 

Salad Dressing: 

 

1/4 cup Myer Lemon Olive Oil

1/2 cup Lemon Splash

1 shallot, minced

1 Tablespoon mustard ( I use the one that has the horserdish added), but Dijon is fine

1 Tablespoon fresh parsley, chopped

1 Tablespoon fresh lemon juice

A pinch of sugar

Salt and pepper, to taste

 

Shake well, it's better if you make it the day before you use it. I use the dressing on baby greens with frest beets, pecans and shaved parmesan.

 

 

1 box fusili pasta

1 bunch or chopped scallions

1 small jar primentos

Cubed mozzarella cheese

1 jar small green olives, or kalamata olives (pitted)

1 Can artichoke hearts chopped

3 pickling cucumbers, 3 mediterranean or 1 large English cucumber, chopped

 

Optional:

Add- chicken cubed, slice of red onion, tomatoes, toasted pine nuts, or a mixture of roasted vegtables (ex. zucchini, onions, asparagus, broccoli, carrots....I roast them with the lenon olice oil and then let them cool.

 

 

4 Beefsteak tomatos (or 8 Campari tomatos) cut into bite sized pieces; tomatos have to be ripe so the juices flow when cut (add all juices into the salad)

1/2 English Cucumber

1/4 Cup red onion, chopped

1/2 Avocado, cut into cubes

 

1/2 Loaf Italian bread, cut into cubes

2 Tsblespoons Tres Classique Roasted Gralic Olive Oil

Garlic Salt

 

1/2 Cup Tres Classique Cassis Balsamic Vinegar

1/4 Cup Tres Classique Arbequina Olive Oil

Salt and Pepper

Mix together

 

Assemble all vegetables in a bowl

 

Put cubed bread in a skillet and drizzle Olive Oil over the top, sprinkke garlic salt and toast the bread until lightly browned, set aside to cool.

 

Toss the bread, dressing and vegtables together and allow to sit for a few minutes before serving.

 

 

In a Dutch oven over medium heat, combine the butter, Porcini olive oil and shallots cook until shallots are soft, add the garlic and stir for one minute. Add the Arborio rice, stir to coat and cook 3 minutes.

 

Add the wine, cook until absorbed. Add mushrooms, cook for anotehr 3-5 minutes. Add 1 cup of stock and cook until absorbed, stirring often. Keep adding the stock one ladle at a time, let it absorb, then add another ladle until all the stock has been used and absorbed and the rice is tender (about 20 minutes).

 

Add the frozen peas. When the rice turns into a creamy texture, add 2 cups of Parigianino cheese and fold in. Taste and season with salt and pepper as needed. Drizzle with the Porcini Olive Oil, sauteed mushrooms and additional grated cheese.

 

Over medium heat saute the reserved 1 cup of mushrooms in 1 tablespoon of Porcini mushroom oil, 1 tablespoon Cassis Balsamic and 1 tablespoon of Maderia Wine, saute until carmelized. Set aside and keep warm to top the risotto (optional).

 

 

1/4 pound hamburger (90% Lean)

1 TBL Teriyaki Balsamic

 

Cooked to medium, add teriyaki balsamic and enjoy! 

 

 

1 pound fresh asparagus

2-3 Tbl Olive Oil

Mix asparagus, oil and Classic 18 yr. old balsamic in a bowl.

On a single layer pan, spread asparagus evenly and bake at 475 for 7-8 minutes depending on thickness.  Season with salt and pepper.  Kim likes to add some mashed roasted garlic on top and finish with some parmasean reggiano.  This dish is worthy of guests....but are the guests worthy of the dish?!?!  You decide.........

 

 

 one cup brown rice

2 cups chicken broth

one can (12oz) black beans

1 cup lettuse

slice of red onion

avocado

cucumber

tomato

salsa

 

Make the brown rice according to the directions on the box using the chicken broth as the liquid.  Open the black beans can, drain if desired.  Denise does not drain hers, but if you want to have less sodium,  drain and then rinse the beans with water.  Combine all the other ingredients  (lettuse, onion, avo, cuc & tom) in a bowl and mix together.  Put one half cup cooked brown rice on a plate, add one quarter cup black beans on top of rice.  Place salad mix on top of beans and finish with salsa and one Tbl. Lemon Splash.  Denise has been making this recipe for two years and just loves it!

Serves 4

 

• 1 medium onion (thinly sliced and then diced finely)
• 1 cup Ketchup
• 1/2 cup brown sugar
• 1/2 cup tomato paste
• 3 TBL mustard (any kind)
• 2 TBL worcestershire sauce
•  2 tsp paprika
• 2 tsp garlic poder
• 1 1/2 tsp salt
• 1 1/2 tsp ground pepper
• 3/4 cup water
• 2/3 cup Tres ClassiqueHaberrano Balsamic
• a pinch of cayenne pepper

Bring all ingredients to a boil and then simmer covered (the longer the better)

 

 

 

1/2 cup Tres Classique White Balsamic Vinegar

2 pressed garlic cloves

1 Tbl sugar

1/2 tsp dried Oregano

1/4 tsp dried basil

1/4 tsp onion powder

1 cup Tres Classique Roasted Garlic Olive Oil

 

Combine all ingredients and whisk to blend.

 

Note from Christine: You can substitute 1 tsp of any Italian seasoning blend for the oregano and basil.  This is wonderful as a salad dressing or chicken marinade.  

 

 

1/4 cup Island Splash add to onions.

 Chop cabbage and grate carrots.

Add 2 Tbl honey to the onions.

Fold cabbage/carrots into the onions.

Add 1/2 cup shredded coconut  to cabbage.

Finish with dried cranberries or candied nuts.

 

 

Marinade talapia fillets in Tres Classique Peach Balsamic.

Add a little lemon pepper seasoning as well as some Old Bay lemon & herb seasoning.

Let sit in the refrigereator for 4-5 hours.

Mix panko bread crumbs  with parmasan cheese to make a crust.

Whip an egg and dip fish into the egg and then into crust mix.

Fry fillets in a little corn oil for a few minutes on each side until golden brown and enjoy!

 

 By: Kevin White

 

Thinly slice Chippolini Onions or leeks paired with white onions.

Add a little garlic.

Saute pine nuts, add to onion mix.

Fold baby spinach leaves into the bowl with all other ingredients.

 

(If you like bacon, crumble a little over the top.) 

 

 (39) Watermelon Delight

 

 Cube watermelon.

Sprinkle Island Splash over watermelon. 

Crumble a little feta cheese over the top.

Pinch of salt (optional).

 

 

4 Chicken Breasts Fillets

 

 In a plastic zip lock bag:

put 1/2 cups of flour with

1/2 a Tsp of pepper

1/4 Tsp salt

1/4 Tsp onion powder.

 

Shake bag ingredients, place chicken in bag and cover in flour.

 In a frying pan on medium cover in Tres classique Basil Olive Oil.

 Place chicken in pan and cover each piece in Tres Classique Lemon Splash.

 Place a dash of garlic powder on each piece.

 Flip chicken

 Cut up 2 tomatos and 1 bell pepper and place in pan with chicken.

 Then add more Basil Olive Oil.

 Take 4 large leaves of basil adn place on chicken.

 Cook until all the way done.

 

 

4   8-ounce pork chops with bone about 1 inch thick

2 TBL Tres Classique Rice Bran oil, divided

2 1/2 cups Low Sodium Chicken Broth, divided

1/2 Cup Dried Cherries (about 3 ounces)

 

1. Cut bones from pork chops. Remove excess fat from the meat and return these to refridgerator. Heat 1 table spoon of the oil in a heavy skillet over medium-high heat. Add pork bones and saute until brown (about 15 minutes). Pour off the fat and add 2 cups of broth to bones. Simmer over low heat scraping up the browned meat bits on the skillet bottom. Continue for about 20 minutes or until the broth is reduced in half. Add the cherries and vineger to the skillet. Simmer for another 10 minutes. Sauce can be made ahead up to 1 day. Just refrigerate and remove 30 minutes prior to cooking meat.

 

 (42) Tamara's Spring Asparagus-Parmesan Soup

 

2 bunches white asparagus (french gourmet product): fresh if possible/ in jar if  'off' season 1 bunch fresh green asparagus-- get narrow to medium thickness stalks

Juice of 2 Myer lemons

1/3-1/2 cup of Tres Classique Myer Lemon Oil

3/4 to 1 cup roughly grated fresh (or packaged fresh, but not powdery type) parmesan cheese

1/2 to 1 cup Chicken stock or vegetarian stock (amount will vary according to desired thickness of soup-puree)

1/3 to 1/2 cup of low fat milk/ or can substiture plain almond milk 

Basil: i use about a 1-inch squeeze of 'Gourmet Garden' brand basil herb blend paste in a tube, when fresh is not available--but if you have fresh or dried basil, use whatever works best for you.

 

1. preak off 'woody' lower sections of stalks, rinse well and steam asparagus unil softer than it would be for 'al dente' eating!

2. In food processor or blender-jar, puree the steamed asparagus 1 cup at a time, along with chicken stock, lemon juice, olive oil, basil

3. Gradually add parmesan cheese, continuing to puree until smooth in consistency

4.Transfer to enamel-lined or coated pot adn simmer over low heat until lukewarm

5. Add milk, stirring and continuing to heat on LOW setting, until suitably warm to eat

6. Can also be eaten chilled, and with garnishes of lemon slices, parsley, or sprinkles of Parmesan cheese

 

(43) Spicy White Spinach & Beatns

By Sue Furnace Stearns

 

Fresh spinach sauted in olive oil with a drained and rinsed can of navy or black beans, splash Tres Classique Spicy White Vingar over the top.

 

(44) Spicy White Balsamic BBQ Sauce/Marinade

 

Mix the Tres Classique Spicy White Balsamic with cornstarch, salt & pepper, maybe a little honey if it's too spicy. Baste fish, poultry, etc.