An easy summer salad, a delicious vegetarian meal, or as a side dish at home or for your next BBQ. Makes a great snack any time of day.
Ingredients
2 cans of black beans
1 can of chickpeas
One avocado
Half of red onion
2 peppers (I used yellow and orange)
Salt and pepper to taste
Squeeze of half a lemon
2 Tbsp Persian Lime Flavored Olive Oil (Mild EVOO works amazing as well)
2 Tbsp Lavender Dark Balsamic (Traditional or Fig balsamic are delish too)
Directions
Drain and pour the black beans and chickpeas into a large bowl. Cut up avocado and peppers into bite sized cubes and add to the bowl. Dice red onion and add to bowl. Combine all ingredients. Add oil and balsamic vinegar, salt and pepper to taste and toss it all together. Enjoy!
Add cherry tomatoes and corn to make it more robust!
This is your new favorite poke recipe! Ruby red ahi tuna, with the perfect balance of flavors. Fresh ahi, creamy avocado, crunchy Persian cucumber, spicy jalapeños served in a delicious marinade of soy, garlic, toasted sesame and macadamia nut oils topped with crispy fried shallots and toasted macadamia. DEE-LISH!
Ingredients
2 oz. Sicilian Lemon White Balsamic
1 oz Mayo
2 oz Greek Yogurt
Dash of pepper
Directions
First add a dash of pepper, then shake all ingredients together in a jar of choice. Pour over salad or any dish of choice. Store in fridge for up to two weeks.
Makes 4 cups
Ingredients
1 large onion, diced
2 garlic cloves, minced
1 small red or serrano chili pepper, seeded and diced
2 tbsp robust extra virgin olive oil (we recommend our Peranzana EVOO)
2 cups ketchup
2 cups tomato sauce
1 cup brown sugar, packed
1 cup dark balsamic vinegar*
½ molasses
1 Tbsp liquid smoke (optional)
3 tsp smoked paprika
2 tsp celery seed
1tsp ground cinnamon
Sea salt and ground pepper
Directions
In a large saucepan, sauté the onion, garlic, and chili in olive oil until the onion is translucent and soft, 3-5 minutes. Add the remaining ingredients and stir well to combine.
Bring the sauce to a boil then turn down the heat to a simmer and cook, uncovered, until thick, about 30 minutes. The longer this sauce simmers and reduces, the more intense the flavor. Feel free to use this immediately, but the flavors really meld if you let it sit overnight.
Keep in airtight jars in the fridge for up to 4 months.
*Use Gala Apple dark balsamic for the perfect BBQ for pork, Chocolate dark balsamic will create more of a rich flavor, or Maple dark balsamic for a sweeter option.
Recipe courtesy of Emily Lycopolus of The Olive Oil and Vinegar Cookbook