Candied Baby Carrots

• 1 lb baby carrots, steamed or boiled until just tender, well drained
• 1 Tbsp unsalted butter
• 2 Tbsp Stonewall Kitchen Orange Cranberry Marmalade
• 1 tsp flat-leaf parsley, optional

Melt butter and Orange Cranberry Marmalade in a large skillet over medium-high heat until bubbly. Add carrots & stir to cover with glaze. Season with salt & pepper, to taste. Stir in parsley, if desired, & cook until carrots are hot. Serve at once or gently reheat over medium-low heat, adding a little water if necessary.

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Goat Cheese & Pesto Torta

• 2 (5.3-oz) containers soft goats milk cheese
• 1 jar of Stonewall Kitchen Basil Pesto
• 1/2 c oil packed sun-dried tomatoes, drained & chopped
• 1/4 c pine nuts, toasted
• 1/4 c Parmesan cheese, shredded or grated

Preheat oven to 350 degrees.  In a 24 oz. baking dish, spread the goat cheese.  Layer the Basil Pesto, chopped sun-dried tomatoes, pine nuts, ending with Parmesan cheese. Bake for approximately 20 min., until the dip bubbles. Serve with French bread toasts or crackers.

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Grilled Romaine Hearts

• 3/4 c Herbes de Provence Olive Oil
• 2/3 c Traditional Balsamic Vinegar
• 6 romaine hearts, halved lengthwise w/ cores intact
• Salt & pepper to taste

In a small bowl, whisk oil & vinegar.  Generously brush over all surfaces of romaine.  Grill romaine, uncovered, over medium high heat for 1-2 minutes until slightly charred & wilted; turning once.  Salt & pepper to taste.

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Sautéed Mushrooms

• 2½ T butter olive oil
• ½ T traditional balsamic vinegar
• 1 clove garlic, minced
• 1/8 t dried oregano
• 1 lb mushrooms, sliced

Heat the oil in large skillet over medium heat.  Stir in remaining ingredients and sauté 20-30 min. until tender.

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Arugula Salad w/ Manchego, Apples & Caramelized Walnuts

• ½ c Traditional Balsamic Vinegar
• ½ c Walnut Olive Oil
• 3 T Champagne Vinegar
• 8 c arugula
• 2 Red Delicious or Fuji apples, unpeeled, cored, thinly sliced
• 6 oz Spanish Manchego cheese shaved
• 1½ c pitted dates, sliced
• 1 c carmelized walnuts
• 4 large shallots, minced

Boil balsamic vinegar in small saucepan over medium-high heat until syrupy & reduced to ¼ cup (about 4 min.).  Whisk oil & champagne vinegar in bowl.  Season with salt & pepper.  Toss arugula, apples, half of cheese, dates, walnuts & shallots in large bowl with enough vinaigrette to coat.  Season salad with salt & pepper.  Mound salad in center of each plate.  Drizzle balsamic syrup around salads.  Sprinkle remaining cheese atop salads.  Makes 6-8 servings.

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Chocolate-Raspberry Balsamic Glaze

Great for cake or brownie glazes!

• 8 oz semi-sweet chocolate, chopped or in chip form
• 1 c heavy whipping cream
• 3 tbs Raspberry Balsamic Vinegar

In a microwave proof bowl, heat the cream on high for 1 min.  Add the chocolate to the bowl and allow to sit for 2 min. without stirring.  Whisk well until all the chocolate has melted & there are no lumps.  Add the balsamic and whisk well.

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Super Bowl Popcorn

Making delicious (healthy!) popcorn is easy with our flavored oils.  Heat 3 tbs. of oil in a 3 qt. saucepan, add 1/3 cup of popcorn and cover.  Season generously with salt. 

Try these flavors:

• Butter
• Chipotle (add our Amazing Heat Rub for even spicier flavors)
• Coconut (drizzle Dark Chocolate Balsamic on top)
• Garlic (throw some parmesan on top)

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