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Nothing says back to school like pizza! Well...to us anyways! Try this with one of our Balsamic vinaigrettes (come in for suggestions). Give the kids something their tummies and taste buds will remember much longer than the pizza and the school year.
- Prep: 5 min
- Total: 5 min
- Yields 2 cups (enoughfor 4-6 pizzas
- 28 ounce can whole or diced tomatoes, slightly drained
- 3 cloves garlic, roughly chopped or minced
- 6 fresh basil leaves or 2 teaspoons dried basil
- 3 teaspoons olive oil
- 1 teaspoon balsamic vinegar, or to taste
- ½ teaspoon sea salt
- 1/8 teaspoon pepper
Categories:
Condiments & Sauces, Featured Recipes, Recipes, Recipes From The Web
Maple Mustard Balsamic Dressing
Are you a mustard dressing fan? Well, we are too! This simple recipe is perfect for those wanting a flavorful mustard dressing on their meal. You can even enhance the taste of this dressing with our Maple Balsamic!
Ingredients
- 2Tbspmaple syrup
- 2Tbspdijon mustard
- 2Tbspbalsamic vinegar
- 8Tbspflavorless oil
Instructions
-
Put all the ingredients in a bowl and whisk well together or put them in a sealable glass jar and shake until well combined.
Categories:
Condiments & Sauces, Featured Recipes, Recipes, Recipes From The Web
Homemade Mustard with Balsamic Vinegar
Tired of store brand mustards? Then come make your own with this easy to follow recipe!
Ingredients:
- 2T yellow mustard seeds
- 2T brown or black mustard seeds
- 1/4c water
- 1/4c champagne or white wine vinegar (5% or more acidity)
- 1T balsamic vinegar (You can enhance this recipe with our Oregano Balsamic.)
- pinch salt
Instructions
Put all the ingredients in a jar that can be well sealed with a tight-fitting plastic lid. (Don't use metal because the acid in the vinegar will corrode it). Shake and then set in the fridge for 2 days. As you can see from the pictures above, the seeds will absorb the liquid.
Pour into a blender and puree for a few minutes until reaching the desired level of graininess. Stir down a few times with a rubber scraper while processing. Add salt if needed. Taste
Balsamic reductions are easy to prepare and offer a flavorful way to finish salads, entrees and desserts. Here are the steps:
Be creative. Pick a flavor of High Country Balsamic to pair with your meal (if you need a suggestion, just e-mail or callHigh Country Olive Oil). Put 1-2 Tbsp per serving of your favorite High Country Balsamic in a small non-stick saucepan. Bring to a simmer and reduce. Stir occasionally. Balsamic contains natural sugars that can burn, so avoid boiling. The amount of reduction depends on your personal preference. The longer you simmer, the thicker it will become. Use a toothpick or popsicle stick to measure the amount of reduction. Remember that in its heated state it will be at its thinnest consistency when you think you're done. You can use it immediately or
Categories:
Condiments & Sauces
Easy Bruschetta
Ingredients:
- 3-4 ripe Roma tomatoes
- 1 small sweet onion (such as Vidalia)
- 8 fresh basil leaves
- 1 TbspHigh Country Olive Oil
- 2 TbspHigh Country Balsamic
Instructions:
Chop tomatoes into 1/2" cubes. Chop onion into 1/4" cubes. Mince or shred basil as preferred. Drizzle onHigh Country Olive OilandHigh Country Balsamic. Mix thoroughly. Refrigerate for 1/2 hour. For traditional bruschetta, spread on Italian bread and broil lightly. Can also be used as a topping on chicken, a substitute for red sauce on pasta, etc.
Notes: The number of basil leaves is only a rough approximation, based on large-leaved sweet basil and the author's preference. Adjust as necessary depending on your taste and the size and potency of your available basil leaves. Do not use dried basil; the taste is totally different. Any meaty variety of tomatoes will work
Categories:
Condiments & Sauces
Chipotle Hummus
Ingredients:
- 3 cans garbanzo beans (15.5 oz each), drained
- 1/3 cupHigh Country Chipotle EVOO
- 1/3 cup lemon juice
- 1/4 cupHigh Country Roasted Sesame Oil
- 2 whole garlic cloves
- 1 Tbsp ground cumin
- 1 tsp salt
- pita bread
Instructions:
Pulse all ingredients in food processor until smooth. Serve with pita bread.
Categories:
Condiments & Sauces
Steak Marinade
Ingredients:
- 1/2 cupHigh Country Fig Balsamic
- 1/4 cup Herbs de Provence
- 2 Tbsp brown sugar
- 1 Tbsp Dijon mustard
- 2 cloves garlic, crushed
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 flank steak
Instructions:
Place all of the ingredients into a large zip-seal plastic bag. Add steak, seal, keep in the refrigerator for 2-4 hours, turning occasionally. Remove from refrigerator 30 minutes before cooking.
Categories:
Condiments & Sauces
Mint Pesto
Ingredients:
- 1 cup fresh basil leaves
- 1/2 cup fresh mint leaves
- 1 clove garlic
- 1/4 cup ofHigh Country Garlic EVOO
- 1-2 TbspHigh Country Toasted Sesame Oil
- salt to taste
Instructions:
Place the basil leaves, mint leaves, garlic, salt, and pepper in a food processor. While pulsing, slowly pour theHigh Country Garlic EVOOuntil thorougly puree. AddHigh Country Sesame Oiland pulse a few more times.
Categories:
Condiments & Sauces
Basic Pesto
Ingredients:
- 2 cups fresh basil leaves
- 1/4 cup pine nuts
- 2-3 cloves garlic
- 2/3 cupHigh Country EVOO
- 1/2 cup grated Parmesan cheese
- salt and freshly ground black pepper to taste
Instructions:
Combine the basil, pine nuts, and garlic in a food processor or blender. Blend until coarsely chopped. Add theHigh Country EVOOand blend until smooth. Mix in cheese, salt, and pepper.
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