Not Just For Bread : simplebooklet.com

OLIVE OILIn biblical times Priest used olive oil for lamp oil, to treatleprosy and anoint KingsGreek Athletes used olive oil to cleanse their bodiesOlives are a member of the fruit familyOlive are thought to have been first cultivated 5000 years ago inSyria and CreteCalifornia olives began in the late 1800sToday 100,000+ tons of olives are produced in California aloneeach year70 to 80 percent of ripe olives are grown in California Source: California Olive Industry reportHistorical information on Olive Oil

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BALSAMICA family traditionHistorically, families in Modena and even today celebrate the birth of a childwhen born in Italy, with a small cask of the new years balsamic harvest with apiece of the 'Mother' from the family barrel to begin the fermentationprocess. Through the life of the child the balsamic vinegar is aged, grownthrough a blending of the aged and new until the largest cask is delivered astheir dowry when they come of age. *Some worth $100,000+

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BALSAMICA family traditionThe 'other' black gold. It is thought that the birth of this “black gold” wasprobably accidentalThe area of production of balsamic vinegar falls within the provinces of Modenaand Reggio Emilia, in Emilia-Romagna, where there are ideal climatic conditionsand grapes have the right concentration of sugars and acidity.The practice of cooking grape must goes back to the ancient Romans: the so-called sapum was used both as a medicine and in the kitchen, as a sweetener andfor seasoning.The first historical reference to balsamic vinegar dates back to 1046, when a bottleof balsamic vinegar was reportedly given to Emperor Enrico III of Franconia as agift. In the Middle Ages, it was used as a disinfectant. It also had a reputation as amiracle cure, good for everything from sore throats to labor pain. Towards the end of the 13th century, the art of producing vinegar was practicedextensively at the Estense court in Modena. It’s not before 1747 that the adjective‘balsamic’ appears for the first time, in the cellar records of the dukes of Este, withtwo differentiations: balsamic medium and fine balsamic, which correspond to thecurrent Balsamic Vinegar of Modena/Reggio-Emilia and Traditional BalsamicVinegar of Modena/Reggio-Emilia PDO.

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OLIVE OILA family traditionIdeally, dark bottles are safe from UVor light which help protect sensitiveflavor values in olive oil. To safeguardthe nutrient value and longevity ofolive oils, keep them in a cool (40-72degrees), dark space. Storage underthese conditions provide shelf life of14-20 months. The oil will partially gelif stored in the refrigerator, it will notharm but will need to come to roomtemperature again, so it takes someplanning to use if you go this route.Shelf Life

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OLIVE OILA family traditionExtra-Virgin Olive Oil: The good stuff. This type of olive oil has 1% acidity or less and comesfrom the first pressing of the olives. Though extra virgin oil can be found in most marketplacesthere are growing concerns about the lack of standardization in the industry.Virgin Olive Oil: Similar to Extra-Virgin, Virgin Olive Oil typically has an acidity of 1.5% and ismade from olives which are slightly more ripe.Olive Oil: Standard olive oil comes from the 2nd pressing or in some cases chemically refinedolive oil. This type of olive oil is of a milder taste than virgin olive oil. This can be called pure orcommercial oil.Refined Olive Oil: Typically made from virgin olive oil this oil has little taste, an acidity of 3% ormore and a less than ideal flavor and smell.Mixed Olive Oil: Best avoided, these are made by mixing olive and pomace (recycled solidremains after previous pressing). They also often use a chemical extraction process which iscounter-productive and undermines the benefits of naturally pressed olive oil.Light & Extra Light Olive Oil: Deceptively these are not more diet friendly versions of olive oil.Rather, they just include some of the lowest quality combinations of chemically processed oliveoils.Classification of Olive Oil

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BALSAMICVINEGARA family tradition. Shelf LifeOnce bottled, between 3-5 yearsIf you're using balsamic vinegars primarilyfor salads and like them chilled, they canbe refrigerated, be aware it becomes verythick and hard to pour. If you're using forsauces, marinades, and reductions, storethem in a cupboard, The shelf life ofbalsamic vinegar should be between 3-5years. But who keeps it that long?

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BALSAMICVINEGARA family tradition. Balsamic Vinegar of Modena or of Reggio Emilia region: Notice the word 'traditional'is missing. Here is where most consumers think they are buying traditional balsamicvinegar for pennies on the dollar. And they are. The old adage you get what you payfor is true. Today commercial vinegars, or “industriale” as they are known byproducers, account for more than 69% of the market. However, sales of traditionalbalsamic vinegar have increased in recent years as more consumers have discovered thebenefits of authentic traditional balsamic vinegar over imitation ones. Balsamic Vinegar Condiment/Dressing: Classic and Reserve ranges of balsamicvinegar are categorized as ‘Condimenti’ balsamic vinegars, which are produced usingtraditional methods by and are sold when they are younger than the legally required 12years. This means they are not as expensive as Traditional Balsamic Vinegar, but arestill considered premium quality. Because 99% are below the 12 year minimum and/orhave wine vinegar added and bottled in the US rather than in front of the consortiumin Modena, it is not allowed to be labelled as such.Balsamic Vinegar Glaze: Is basically a reduction of balsamic vinegarcondiment/dressing, hence the alternative name "balsamic reduction". Essentially,balsamic vinegar is simmered in a sauce pan for about 15 minutes until it's reduced inhalf and has the consistency of maple syrup or warm honey. Many mistake this for atrue Traditional Balsamic Vinegar aged 12+ years in barrels.Traditional Balsamic Vinegar from Modenaregion of Reggio Emilia Italy: Most expensive andoriginal balsamic vinegars in the world. To beawarded the consortium seal vinegars must havebeen made in the traditional, artisanal method,been aged for a minimum of 12 years, and beenproduced in the provinces of Modena or Reggio. Classification of balsamic vinegar

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OLIVE OILHealth BenefitsExtra Virgin Olive oil is the best and safestof all oils. It taste good too! - Andrew Weil,M.D.Omega 3s and 6s: important for lubrication of joints, precursor to anti-inflammatory, Vitamin E: slows down the aging of skin and hair cells, helps repair musclesin the back.Calcium: maintains strong healthy bones and teeth, aids the absorption ofother nutrients.Iron: plays a role in immune system function and cognition.Potassium: assist in regulating blood pressure, balances sodium levels.Vitamin K - reduces calcium and bone lossExtra Virgin Olive Oil as part of a healthy diet lowers risk of heart disease.Enhances the bodies immune system. Helps prevent cancer. Fights fat (really!)Known to slow the aging process (think the Greeks and Italians).

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BALSAMICVINEGARHealth Benefits Improved skin health: Balsamic contains antimicrobial compounds, aceticacid, and antioxidants. These components may help improve a person’scomplexion over time. Balsamic vinegar should be consumed as a food, andshould not be applied directly to the skin.Control Blood Pressure: Balsamic helps regulate blood sugar when eaten aspart of a meal. Balsamic has an antiglycemic impact when consumed,meaning a person’s blood sugar will spike less drastically after a meal.Good Digestion: Balsamic contains a compound known as acetic acid. Thiscompound contains various probiotics that are beneficial to our digestivesystem in that they help us to digest our food. This means we are able to getthe nutrients we need from our food, helping to keep us as healthy and aswell as possible.Circulation: Our blood contains cells known as platelets. These are useful tous because they cause clotting when we cut ourselves. This clotting,however, can also cause the blood cells to become blocked. Balsamic vinegarcontains compounds from grapes that have been shown to be able toprevent the build-up of platelets in the blood.No wonder they call it the 'other' black gold!This fruity vinegar gets neglected inthe kitchen. It has many moreattributes than pairing well with anice salad. Here are some of the healthbenefits of consuming balsamicvinegar.

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ART OFTASTINGOLIVE OILYou'll be surprised at howdifferent region,atmosphere, and varietalscreate a palate of flavors.If you’re like many Americans, Canadians and others, myself included,you’ve probably just assumed that the “virgin” and “extra virgin” labelson olive oil at the super market were marketing speak tied to qualitysimilar to how other foods might be marked as organic. However, youmay be surprised to learn, as I was, that this isn’t the case. Each of theseterms has meaning, and if the advertising is accurate (often it may notbe), can have a significant impact on the taste, color, and feel of the oliveoil. These classifications will impact how strong the flavor of the oil is,its rich color, and its scent. All of which can have a surprising impactwhen the oil is paired with or used in the preparation of other foods.

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Select an assortment of extra virgin olive oils(EVOO) based ondifferent strength and potency.Pour a small amount of olive oil into a tasting cup.Cup it completely in your hands and warm it, allowing the warmth toactivate the oil.Make sure that when you cup the glass in your hands you cover the toptrapping the aromatic scent of the oil in.Lift your hand slightly allowing just enough space for you to dip yournose to your palms and inhale the aroma of the oil. Take a moment toenjoy the scents you’ll discover.Take a sip of the oil, not too large, but also not too small. You wantenough to get a proper taste.Take the oil into your mouth and swish it around slightly coating theinside of your mouth.Now, the next part feels a bit odd but is important. Part your lipsslightly with the oil in the front of your mouth and draw the airthrough and over the oil. Allow it to bubble. You should make a loudsipping/sucking noise. This stage is where you’ll start to taste thecomplex flavors of the olive oil and where you’ll start to feel a burnfrom the stronger oils.Pass the oil from the back of your tongue to the front of your lips onceagain and note the flavor.Swallow some or all of the oil. *Don't be surprised if you have a slightafter burn in your throat. It is normal for an EVOO.1.2.3.4.5.6.7.8.9.10.ART OFTASTINGOLIVE OILTasting olive oil is similar to tastingwine. And just like wine, olive oil has avariety of flavors and aromas. High-endextra virgin olive oil should taste likefresh herbs and fruit, with a range ofprofiles from delicate to complex. Incontrast, low quality oil just tastes likeoil.Directions

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ART OFTASTINGBALSAMICVINEGARTo taste a Balsamic Vinegar the best way, a precise procedure must befollowed, which is set out in three steps:1. Appearance analysisPour a small amount into a tasting vessel. The density can be observedby turning the vessel, just like in wine tasting,. The thicker the remainsleft on the walls of the glass, the denser the vinegar. By placing a lightunder the glass, you can see the clarity of the vinegar. The color shouldbe very dark brown, full and bright, while the density, should be syrupyand liquid. A different color or runny density is a sign of a poor qualitywine used at the start. Directions

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ART OFTASTINGBALSAMICVINEGAR2. Smell analysisOur sense of smell rarely gets it wrong. That said, it is essential toassess the quality of the balsamic vinegar aromas. Sit the cup in yourright hand, and wrap the palm of your hand around the the cup towarm it. With your left hand, cover the cup. This will slightly warmthe vinegar. At this point, take the left hand off and inhale deeplythree separate times, with your eyes closed. Try to identify theperfume and acidity of balsamic vinegar, as well as the intensity andpersistence. The smell of a good balsamic vinegar should be complexbut well-balanced, strong but sweet and, most importantly, persistent.If you detect a musty or rancid smell that means that you are tastingbalsamic vinegar that has not been stored in suitable containers. 3. Taste analysisIn this phase, which is certainly the most important and can ascertain theproduct quality, you have to taste a small amount (a teaspoon) of product.Once the vinegar is in your mouth, press the liquid against the palate. Bydoing so the bouquet of aromas and flavors will be released throughoutyour mouth. At this point, hold the balsamic vinegar in your mouth andslide it around, on the tongue and then inside the roof of your mouth. Isthe flavor sweet but slightly tart, aromatic and intense? Flavor: A rich, complex sweetness that explodes in the mouth with notesof fig, molasses, cherry, chocolate, or prune. Traditional balsamic shouldpick up the flavors of the wood it matured in, and may have a slightsmokiness. Traditional balsamic offers a mellow tartness rather than astrong acidity.

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RECIPESA new family tradition. Now that we know how healthy olive oil andbalsamic vinegar is, it's time to learn how toincorporate into our foods daily.By now, you may be thinking, this is veryinteresting, almost fascinating, but how do I usethem other than for salads? So glad you ask! Thefollowing pages contain ideas, information anddiagrams designed to guide your own creativityforward, but what really matters is your desire touse them. When that happens the fun 'magic'begins in creating new recipes of your own.We start with substituting butter for oil for aheart healthy beginning...Did you know you can use olive oil instead ofbutter for a heart healthy change? Try an infusedolive oil such as butter, bacon, vanilla, orange orlime to name a few.Making French Toast or pancakes? Line yourskillet with an infused oil for added pizzaz. Takecroutons to a new level with herb or baconinfused olive oils.The fruity balsamic gets neglected in the kitchen.It's time to learn how to incorporate into ourfoods daily.It's about to get exciting in the kitchen!No one who cooks, cooksalone. Even at her mostsolitary, a cook in thekitchen is surrounded bygenerations of cooks past,the advice and menus ofcooks present, the wisdomof cookbook writers.- Lauren Colwin, Author

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Butter, Shortening, MargerineEVOOCONVERSIONSAlong with chefs, home bakers are increasingly foregoingthe butter and baking cakes, tortes, brownies and morewith EVOO(extra virgin olive oil).As a general rule of thumb, substitute 3/4 of the butter in a recipewith olive oil. This is to account for the solids in butter.Butter to OilConversion1 teaspoon1 tablespoon1/4 cup1/2 cup3/4 teaspoon2 1/4 teaspoons3 tablespoons1/4 cup + 2 tablespoonsSwapping olive oil for butter cuts saturated fat. Plus, good mild EVOO, like Arbequina,adds a wonderful, nuanced flavor to baked goods and keeps them moist. EVOO alsocontributes to a special, textured “crumb.” Can I use any type of olive oil off the grocery shelf in baking?Not if you want to improve the flavor of your baked good. Use a quality EVOOthat tastes good. Try one of Branch and Vines's infused EVOOs. Good rule ofthumb...“Only use olive oil that you enjoy eating on salads, as a bread dip, etc. If you don’t particularly like the taste of a highly processed olive oil, why sullyyour baking with it.1 cup 3/4 cup

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BON APPETIT!SPARKLE A LITTLESparkle a little? With a bubbly, refreshing Shrub. What the heck is ashrub besides those green things that make landscaping organized? The American version of the shrub has its origins in 17th century Englandwhere balsamic vinegar was used as an alternative to citrus juices in thepreservation of berries and other fruits for the off-season. The blend of thevinegar and fruit made in this fashion were themselves known as shrubsand the practice carried over to colonial America. (credit: Wikipedia)Today, we have the glorious convenience of white balsamic vinegars in amyriad of flavors. A common recipe for shrubs almost anyone (yep,including the kids) will like.And you will feel good knowing about the amazing health benefits ofbalsamic vinegar.We promised on the cover....it's not just for bread! A cupboard fullOf healthy benefits at your finger tips!

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SPARKLING SHRUBSIce (to your preference)1 oz White BalsamicClub SodaOptional: - Fruit (mulled or whole)such as raspberries,strawberries, watermelon, herbsetc. For those of legal drinking age,adding a shot of your favoritegin, vodka or substitutingchampagne for the club soda toyour shrub makes any momentsparkle. As simple as it gets! Use aglass of your choice. Fill withice cubes. Note: Crushed icewaters down to quickly.Add mulled fruit or elixir ifusing at this stepAdd balsamic vinegarPour in club sodaENJOY!DirectionsRefreshing, light, probiotic and darn good!Ingredients

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ZUCCHINI FRITTERSDirections4 cups shredded zucchini½ cup grated parmesancheese2/3 cup all purpose flour(whole wheat or white)2 large eggs, lightly beaten1 Tbsp minced garlic1/3 cup scallions (green andwhite parts)Branch and Vines GarlicOlive Oil1/8 tsp black pepper1/4 tsp pink sea saltSneaking vegetables into the diet and liking it!Shred zucchini, place in a colander set over a bowl andsprinkle lightly with salt. The zucchini will begin to weep (thisis good). Let stand for 10-15 min. Next, using your hands,squeeze out as much of the liquid as possible. Transfer thezucchini to a large bowlAdd to zucchini the flour, cheese, garlic, eggs (slightly beaten),sliced scallions, pink sea sale and pepper to the bowl. Stirringuntil the ingredients are well combined.Line a plate with 2 layers of paper towels or use a sack clothtowel.Liberally pour the garlic olive oil into a large saute pan,coating the bottom of the pan (just coat!). Place pan over amedium-high heat. Once oil is hot, scoop 3 tbs of the zucchinimixture into one section, repeat leaving 2 in between sections. Cook zucchini fritters for 2-3 min per side until golden brown. When done, place on the plate with towel. *Sour Cream or Marinara for serving (optional)Ingredients

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OLIVE OIL CREPESDirections3 Large eggs1 Tbsp vanilla sugarA pinch of salt3 Tbsp Branch andVines Lemon Olive Oil1 1/2 Cup 2% milk1 Cup white flourMore olive oil forcooking1 Tbsp Branch andVines Lemon BalsamicVinegar1/2 Cup cream cheeseFiling:Sweet and scrumptious, these crepesmake for the perfect breakfast or dessert.Toss ingredients into the blender and blend for about 20seconds until the mixture is smooth. Leave the batter for 15minutes at room temperature if you are making them rightaway or cover and leave in the fridge for the next morning.Heat up a crepe pan (or non-stick frying pan) and add a tsp ofolive oil. Pour in approx 3/4 cup of batter in your pan and swirlthe batter around the pan until the batter is evenly spread.When the crepe just begins to have some browning, use aspatula to loosen and flip the crepe and cook for another 30seconds or until it's done.Continue on to use all the batter. Yields 10 depending on sizeCream 1 tbsp of Branch and Vines Lemon Balsamic and creamcheese.Place 1 tbsp of cream cheese mixture in the middle of a crepe,roll crepe and place on plate.Sprinkle with powdered sugar, whip cream and/or fresh fruitand serve.Ingredients

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TUSCAN HERB EGG NESTS Preheat oven to 375 degrees F. Generously grease 12holes of a non-stick muffin (or cupcake) tin with 1tbls Tuscan Herb Olive Oil. In a large bowl, stir together potatoes, the 2 beateneggs, milk, chives, 1 tbls olive oil, cheese and the 1/2teaspoon salt. Place 1/3 cup of mixture into 12 cups ofpan. Press the back of a tablespoon into each filledcup, making a nest. Bake for 20 to 25 minutes or untillightly browned and set.Remove from the oven and run a cutlery or paletteknife around the edges of the nests to make sure theyare not sticking to the pan.Gently cracked 1 egg at a time and slide into the nestof the potato cup. and return to the oven for 8–10mins, until the egg white is set and the yolk runny.Cool in the pan for 1-2 mins, then carefully lift outwith a palette knife. Sprinkle with a dash of parmesan cheese atop eachnest and serve.Directions1 20 ounce packagerefrigerated shredded hashbrown potatoes2 eggs, beaten2 Tbsp chopped chives3/4 tsp each salt/pepper12 eggs⅔ cup milk2 Tbsp Branch and VinesTuscan Herb Olive Oil1 ½ cups shredded parmesancheese (6 ounces)Fresh snipped chives(optional)Food should taste good and delight the senses...including a bit of funIngredients

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SWEET & SPICY CHICKEN WINGS Directions16 chicken wings1/2 tsp salt1/2 cup water1/4 cup Branch andVines Traditionalbalsamic vinegar2 Tbsp soy sauce3 Tbsp Branch andVines Apricot JalapenoJam1 clove garlic, minced1 tsp ginger, minced1 tsp curry powder1 tsp lime juiceSweet and slightly spicy and oh so tender. Perfect for an appetizer or entrée.Preheat oven to 450 degrees. Line a large baking sheet withparchment paper. Set aside.Wash wings in cold water and pat thoroughly dry with papertowels. Lay wings onto parchment paper, leaving at least aninch of space between each. Sprinkle over half the salt.Bake for 20 minutes. Remove from oven. Flip wings over.Sprinkle over remaining salt, and bake for 20 more minutes.In the meantime, add the following ingredients to a skillet -water, balsamic vinegar, soy sauce, jam, garlic, ginger, currypowder, and lime juice. Over medium-high heat, whisk the ingredients together andallow them to come to a low boil until sauce has thickened.By this time, the wings will be ready. Remove from oven andadd to the skillet with the sauce.Toss together, cooking over medium-high heat until the wingshave absorbed all of the sauce and the wings start to char.Remove wings from skillet and onto a serving plate.Ingredients

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CHERRY CHICKEN SKEWERS Directions2 lb Deboned chicken,white or dark.1/2 tsp salt1/4 tsp black pepper1/2 cup water1/4 cup Branch andVines Dark Cherrybalsamic vinegar3 Tbsp Branch andVines Thai Chili oliveoil1 clove garlic, mincedOptional: dash of redpepper flakesSweet and slightly spicy and oh so tender. Perfect for an appetizer or entrée.Take a large bowl with lid or reclosable storage bag and fill with allingredients. Remove 1/4 cup of marinade to be used when grilling.Wash chicken with cold water and pat thoroughly dry with papertowels. Cut chicken lengthwise to make strips.Place chicken in marinade and put in refrigerator. Let chickenmarinade for 6-8 hours or overnight (my preference) Remove chicken from marinade and feed onto skewers, leaving 1-2inches of the skewer without any meat (easier to handle later).Preheat grill for 5-10 minutes. Place skewers on grill and let cookfor 2 min, then flip, cook for an additional 2-3 minutes. Bastechicken with remaining marinade. Let cook for additional minute,flip and repeat with remaining marinade. Check chicken for doneness or measure internal temperature to140 degrees.Remove chicken from grill and onto a serving plate. Baste oncemore time if you have marinade remaining.Ingredients

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TRUFFLED MAC & CHEESEDirections10 ounces pasta shells4 Tbsp Branch and VinesWhite Truffle Olive Oil2 Tbsp butter0.5 cup, finely choppedonion1 Tbsp minced garlic4 Tbsp all-purpose flour3 cups milk1.5 cups, grated mozzarellacheese1.5 cups, grated fontinacheese1 tsp salt & black pepperA fancy twist on the classic, this truffle mac and cheese will leave you wanting more!Preheat your oven to 400°F.Bring a large pot of water to a rolling boil then add your pastashells and cook them 2 minutes less than package directions.Heat up a large, bottom heavy skillet on medium-high heat. Ifyou have an oven-safe skillet, use that. Once the skillet is hot,add 2 tablespoons of olive oil and 2 tablespoons of butter andallow it to melt.Next, add the finely chopped onion and cook for a minute.Add the garlic, stir and cook for 30 seconds to a minute.Now add 4 tablespoons of all-purpose flour and stir and cookfor a minute.Grab a whisk and slowly add about 1 cup of milk whilewhisking. Once the sauce is thick and lump free add another 1-1.5 cups of milk and whisk until the sauce is smooth.It will still look a bit lumpy because of the onion and garlic butall of the flour should no longer be visible. Add salt and pepper.Add the grated cheese and stir well until the cheese has meltedinto the sauce.Ingredients

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SCALLOPSDirections2 Tbsp Branch and VinesTraditional balsamicvinegar1/4 cup soy sauce2 tsp rice vinegar1 Tbsp sesame oil4 garlic cloves, minced1/2 tsp cornstarch1/4 tsp red pepper flakes1 Tbsp Branch and VinesGarlic olive oil3/4 pound fresh sea scallops1/4 tsp Black pepperFresh chopped cilantro, forgarnishBursting with bright flavors from the soy and balsamic vinegarIn a small bowl, combine balsamic vinegar, soy sauce, ricevinegar, sesame oil, garlic, cornstarch, and red pepper flakes.Whisk until smooth. Set aside.Remove the small side muscle from the scallops, rinse withcold water and thoroughly pat dry.This is extremelyimportant to ensure the scallops are dry to get a good searon them!Preheat a medium saute pan over medium-high heat. Addcoconut oil. Once pan is hot, add scallops, season with blackpepper and cook for 3-4 minutes, until golden brown. Flipwith spatula or tongs. Season with black pepper again andcook 3-4 minutes. Add sauce to scallops and let cookanother 3 minutes, until sauce has thickened and untilscallops are cooked through.Add scallops to serving plate, drizzle with soy-balsamicglaze and garnish with cilantro! Devour.Ingredients

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BLUEBERRY BALSAMIC PORK TENDERLOINDirections1 - 2 lb boneless centerpork tenderloin2/3 c Branch and VinesBlueberry balsamic vinegar 4tbsp. water 2tsp. minced garlic1 tsp. salt1/2 tsp. pepper1 c Branch and VinesArbequina olive oilJuicy, a bit fruity and saucy.To prepare marinade, combine balsamic vinegar,water, garlic, in a bowl and whisk till smooth. Pour1/2 prepared marinade into a large ziplock bag andadd pork tenderloin. Seal bag and chill 1 hour orovernight. Set the remaining 1/2 in a coveredcontainer (do not refrigerate).Remove marinated pork tenderloin from bag anddiscard marinade. Sear pork tenderloin in a cast ironskillet, about 3-4 minutes per side. Cook for another4 minutes on each side with the lid on. Cut into thecenter of tenderloin or check internal temperature to140 degrees to check doneness. While meat is cooking, add remainingblueberry sauce to a small saucepan andbring to a boil. Reduce to simmer andcontinue to cook until 1/2 of liquid is gone, besure to stir periodically. Top cooked porktenderloin with blueberry sauce.Ingredients

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BALSAMIC LEMON CHICKENDirections8 pieces chicken (legs andthighs, skin on, bone-in)2 tablespoons Branch andVines Lemon balsamicvinegar2 lemons , zested, 1 juiced,and the other cut intowedges2 tps each salt & pepper2 Tbsp granulated sugar2 Tbsp Branch and VinesLemon olive oil4 Tbsp unsalted butter ,dividedEasy and ultra flavorful , with sweet, tart, crispy lemon sugar skin, and buttery. Preheat the oven to 400 degrees F. Prick the chicken pieces all overwith a fork and set aside.In a large bowl, whisk the balsamic vinegar with half of the lemonzest, salt, and pepper. Add the chicken and turn to coat. Refrigeratefor at least 20 minutes.Mix the sugar with the remaining lemon zest in a small bowl and setaside.Heat the oil in a large oven-safe skillet over medium-high heat untilvery hot, about 2 minutes. Melt 2 tablespoons of the butter, and placechicken skin-side-down in the pan along with the remainingmarinade. Cook until the chicken is browned on one side, 3 to 4minutes, and then flip each piece over and cook 1 minute more.Sprinkle the lemon sugar over the chicken and transfer skillet to oven.Roast until chicken is completely cooked through and a thermometerinserted into the thickest part of the thigh reads 165 F, about 25minutes.Remove chicken from oven – careful! handle will be hot! – Cutremaining 2 tablespoons of butter into small pieces and scatteraround chicken. Pour lemon juice over everything. Once butter ismelted, serve with pan sauce drizzled over the chicken and lemonwedges on the side.Ingredients

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THAI CHILI OIL FISH TACOSDirectionsThe flavors of Mexico and Thailand come together in these delicious tacos. Marinate fish fillets in juice of 2 limes in the refrigerator,about 1 hour.Add Thai Chili olive oil and ¼ cup lime juice in a foodprocessor and pulse for for 30 seconds. Transfer Thai Chilemixture to a serving bowl.Season fish with salt and black pepper. Heat a non-stickskillet on high heat and coat with 1 tablespoon Arbequinaolive oil; add fish fillets skin-side down. Cook until fish isflaky and falls apart with a fork, 3 to 4 minutes per side; add1/2 of chili/lime mixture on top of fish and let rest for 2-3minutes, transfer to a plate. Using a fork, carefully break fish fillets into small ½-inch to1-inch pieces. Pour remaining sauce over the fish. Taco filling: Chopped cucumber, slivered yellow bell pepperand red onion, shredded radicchio, chopped cilantro.*Great served with rice and garnished with cilantro, slicedlimes.Ingredients1 lb of white fish, such assea bass, tilapia, halibutor the like. 4 limes, juiced1/2 cup Branch and VinesThai Chili olive oil salt and ground blackpepper1 tablespoon Arbequinaolive oil2 tablespoons extra-virgin olive oil1 lime, juiced

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LAVENDER OLIVE OIL CAKE Directions5 Tbls unsalted butter,melted1 3/4 cups all-purpose flour1 1/2 tsp baking powder1/2 tsp kosher salt3/4 cup Branch and VinesLavender olive oil1/4 cup lavender syrup (seerecipe)1.5 ounces whole milk4 large eggs2 cup sugar2 Tbls fresh florets or driedculinary lavenderOptional: zest of 2 limesMoist for days and surprisingly fresh spring taste...no matter what season!Lavender syrup: Place 1 cup of sugar, 1 cup water and 1 tbls of freshor culinary lavender in a sauce pan. Bring to a boil, stirring untilsugar dissolves. Reduce heat and simmer for 1 minute. Removefrom heat and let syrup steep for about 30 minutes. Strain and use. Cake: Preheat the oven to 350 degrees F. Butter and flour two 8 or9 inch loaf pans.Sift the flour, baking powder, and salt into a medium bowl. Stir in1 tbls fresh lavender florets or culinary lavender.In another medium bowl, whisk the melted butter with the oliveoil, milk, and lavender syrup. In a separate bowl, use a electricstand mixer, beat the eggs with the sugar and lime zest until paleand thickened, about 3 minutes. Alternately beat in the dry andwet ingredients, starting and ending with the dry ingredients.Pour the batter evenly into the prepared pans. Bake for 25 minutesuntil the cake is golden brown, and the side pulls away from thepan. Transfer the cake to a rack and let cool before sprinkling withpowder sugar.Ingredients

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MAPLE BALSAMIC CINNAMON MUFFINS Directions½ c ea sugar and greekyogurt2 eggs¼ c coconut oil, melted +cooled⅓ c Branch and VinesMaple balsamic vinegar1.5 c flour1 tsp baking powder1 tsp baking soda1 tsp salt½ tsp ginger1 tsp cinnamonSweet and scrumptious, these muffins make for the perfect anything...Preheat oven to 350 degrees. In a large bowl mix together sugar, Greek yogurt, eggs, coconutoil and Maple balsamic vinegar until smooth. Stir in dry ingredients until combined and set aside. In aseparate bowl, melt butter. Using you hands or a fork, add in sugar, flour and cinnamonuntil crumbles start to form. Prepare a greased muffin tin. Fill the muffin tin with batter ¾the way full. Sprinkle a streusel topping (Streusel topping:2 tbsp butter, melted, ¼ c sugar, ½ c flour, ½ tsp cinnamon) ontop of muffins and bake for 20-25 minutes until edges areslightly browned and a toothpick comes out clean wheninserted in the center.Allow to cool and store in an airtight container.Ingredients

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CHOCOLATE BALSAMIC CAKEDirections1 ½ cups unbleached all-purpose flour ⅓ cup unsweetened cocoapowder (more for dusting) 1 tsp baking soda ½ tsp salt 1 cup granulated sugar ½ cup Branch and VinesArbequina olive oil 1 cup brewed coffee 2 tsp vanilla extract 2 tbsp Branch and VinesChocolate balsamicvinegarChocolate Balsamic... really? Ohhh it's true!Preheat oven to 375 degrees F. Prepare one 8" round pan by oilingthe pan and dusting with cocoa, tapping out any excess.Sift together the flour, cocoa, baking soda, salt and sugar. Don'tskip the sifting part, this recipe needs it. The next part is easiest todo in a 2-cup measuring cup...measure and mix together the oil,coffee (or water) and vanilla. Pour this into the flour mixture andmix batter with a rubber spatula.When batter is smooth add vinegar and stir quickly, the vinegarwill activate the baking soda. Pour the batter into the cake pan andbake for 30 minutes or until a toothpick comes out clean.Let the cake cool in the pan for 20 minutes before turning out ontoa wire rack to cool completely.For the strawberries, mix together strawberries, balsamic vinegarand sugar in a bowl. Set aside.For the glaze, in a large saucepan combine vinegar and sugar overmedium-high heat. Reduce by half to a syrupy consistency. Removefrom heat and stir in chopped chocolate until melted; cool slightly.Ingredients

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CANDIED BALSAMIC NUTSDirections2 teaspoons butter½ cup sugar2 tablespoons balsamicvinegar use your favoriteBranch and Vines infusedbalsamic vinegar ½ teaspoon kosher salt1 tablespoon finelychopped fresh rosemary2 cups walnut, pecan,almond, cashews, but notpeanuts halves or piecesflaky sea saltEasy, addictive, crazy, out-of-this-world delicious ... Preheat oven to 350˚F. Line a sheet pan with foil and spray withcooking spray. Rub foil with a paper towel to cover surface well.Spray lightly again. Set aside. Place an (approximately) 18-inchpiece of parchment paper on a heatproof work surface.Add butter to a large non-stick pan and melt over medium heat.Add sugar, balsamic vinegar and salt. Continue to cook, stirringcontinuously until sugar is dissolved. This will take 3-4 minutes.Add walnuts and rosemary, stir gently with a heat-proof spatula tocoat walnuts with sugar mixture.Turn out onto prepared pan and place in oven. Bake for 15 minutes(It may take a bit longer), removing from oven and gently stirringevery five minutes until nuts are deep golden brown. Remove fromoven and immediately turn onto prepared parchment paper.Working quickly, separate nuts with two forks. Sprinkle generouslywith flaky sea salt. Allow to cool completely. Store in an airtight container.Ingredients

Not Just For Bread

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