Aged Grapefruit White Balsamic Recipes
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Aged Grapefruit White Balsamic
Our Grapefruit White Balsamic Condimento sparkles with crisp, clean citrus flavor. It is a perfect balance of acidity and natural sweetness. Try this amazing balsamic in dressings and marinades.
This makes a show-stopping white balsamic grapefruit granita!!
Our Grapefruit White Balsamic Condimento sparkles with crisp, clean citrus flavor. It is a perfect balance of acidity and natural sweetness. Try this amazing balsamic in dressings and marinades.
This makes a show-stopping white balsamic grapefruit granita!!
Pairings:
Try pairing Aged Grapefruit Balsamic with the following for a dynamite salad dressing or marinade:
Try pairing Aged Grapefruit Balsamic with the following for a dynamite salad dressing or marinade:
- Persian Lime Olive Oil
- Basil Olive Oil
Common Uses:
- Fantastic with shrimp and scallops.
- Great in salads and in salsas for a tropical, sweet-tart twist!!
Our Recipes:
Organic Kale, Quinoa, & Roasted Butternut Squash Salsa w/Roasted Pumpkin Seeds
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Ingredients for Salad:
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Ingredients for Dressing:
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Directions:
Preheat the oven to 400 F.
In a large bowl whisk the 2 tablespoons of olive oil with 2 tablespoon of balsamic, Add the cubed butternut squash and toss to dress with olive oil and balsamic. Place the butternut squash in a single layer in a pan or on a baking sheet and roast for 25 minutes, or until the squash becomes golden brown. Allow to cool.
In a blender or food processor, add all of the dressing ingredients. Process to combine well, and adjust seasoning accordingly.
Combine 1/2 of the butternut squash, quinoa, and kale and arrange on a large platter or in a large shallow salad bowl. Add some dressing and toss to combine. Add the rest of the butternut squash over the top, sprinkle with the toasted pumpkin seeds, and add shaved Pecorino.
Serves 6-8
Enjoy!!
Preheat the oven to 400 F.
In a large bowl whisk the 2 tablespoons of olive oil with 2 tablespoon of balsamic, Add the cubed butternut squash and toss to dress with olive oil and balsamic. Place the butternut squash in a single layer in a pan or on a baking sheet and roast for 25 minutes, or until the squash becomes golden brown. Allow to cool.
In a blender or food processor, add all of the dressing ingredients. Process to combine well, and adjust seasoning accordingly.
Combine 1/2 of the butternut squash, quinoa, and kale and arrange on a large platter or in a large shallow salad bowl. Add some dressing and toss to combine. Add the rest of the butternut squash over the top, sprinkle with the toasted pumpkin seeds, and add shaved Pecorino.
Serves 6-8
Enjoy!!
Lemon-Cucumber-Grapefruit White Balsamic Shrub
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Ingredients:
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Directions:
In a one liter mason jar or container add the sliced cucumber and lemon. Pour the grapefruit balsamic over the cucumber and lemon and refrigerate for at least one hour or up to four hours. The longer it sits, the more pronounced the flavor of the fruit infusion. Strain and keep refrigerated and tightly covered for up to two months.
To serve, add 1-2 tablespoons of shrub (depending on your preference for sweetness) for 8 oz. of chilled sparkling water. Serve over ice if desired.
Makes between 16-32 servings depending on amount added to water or cocktails.
Enjoy!!!
In a one liter mason jar or container add the sliced cucumber and lemon. Pour the grapefruit balsamic over the cucumber and lemon and refrigerate for at least one hour or up to four hours. The longer it sits, the more pronounced the flavor of the fruit infusion. Strain and keep refrigerated and tightly covered for up to two months.
To serve, add 1-2 tablespoons of shrub (depending on your preference for sweetness) for 8 oz. of chilled sparkling water. Serve over ice if desired.
Makes between 16-32 servings depending on amount added to water or cocktails.
Enjoy!!!