Grilling tonight? Why not add some radicchio and romaine to the fire. Grilled salads take the boredom out of ordinary salads. You'll love this savory and smoky side dish!Ingredients:1/3 Cup Extra Virgin Olive Oil, flavored or plain1/4 Cup oregano balsamic vinegar 6 cloves garlic, chopped1/2 teaspoon crushed red pepper flakes4 large heads of Radicchio, quartered lengthwise with some core still attached 1 medium head of romaine lettuce, quartered lengthwise with some core attached1 Cup pecorino cheese, shavedSalt and Pepper to tasteMethod: In a large bowl, whisk oil, balsamic, garlic, and red pepper. Add radicchio and romaine, toss to coat and...

This salad combines the flavors of sweet, creamy, and peppery all in one. Using the combination of Grapefruit Balsamic and Lemon Olive Oil gives it a fresh ingot tangy flavor.  Ingredients:1/4 Cup ricotta salada1/2 teaspoon lemon zest, finely grated1 Tablespoon Grapefruit Balsamic Vinegar 1/4 teaspoon Dijon mustard4 teaspoons Lemon Olive Oil, plus a drizzle for ricotta mix2 Tablespoons toasted pumpkin seeds3 Cups arugula or your favorite mixed greens3 medium apricots, cut into quartersSalted pepper to tasteMethod:Combine ricotta, a drizzle of olive oil, zest, and salt and pepper to taste in a small bowl. In another bowl combine vinegar, mustard, and...

Bread salads are made different ways all over the world, depending on the culture. Here is a basic recipe that can be modified using your desired flavors of olive oil and balsamic vinegar. It's a great way to use leftover bread and can be eaten as a side dish or main course. Try adding grilled chicken or steak for a hardy meal!Ingredients:1/2 Cup Extra Virgin Olive Oil6 cloves garlic, crushed4 Cups crusty bread, cut into bite sized chunks 1 Cup red onion, diced3 Cups tomatoes, cut into bite sized chunks1/4 Cup Feta or Mozzarella cheese, whichever you prefer3 Tablespoons White...

This is a simple syrup that can be made ahead of time. It can be added to roasted veggies, salads, grilled meats, or desserts. Try using your favorite flavor of Dark Balsamic!Ingredients:2/3 Cup Traditional Balsamic Vinegar 1 Tablespoon dark brown sugar, packedMethod:In a non reactive sauce pan, combine sugar and balsamic. Boil over medium low heat for about 3 minutes stirring it constantly using a wooden spoon. You will know its ready when its thick and syrupy. Syrup will stay fresh for about a month in a sealed container, keep refrigerated. Makes about 1/4 Cup

Balsamic reductions or glazes add so much flavor to whatever dish they are added to. The sweet and tangy combination is great on salads, as a finishing sauce for grilled meat, as a dip for veggies, or over ice cream! When making a reduction use a non-reactive pan such as stainless steel. Ingredients:1 Cup Traditional Balsamic Vinegar Method:Place Vinegar in a small non-reactive saucepan over medium low heat, slowly bring to a simmer. Let simmer on stove for about 10 minutes until Vinegar has reduced down. Watch this carefully as it can burn easily. When the vinegar coats the back...

Using good quality, fresh Extra Virgin Olive Oil and aged dark or white Balsamic makes exceptional vinaigrette. The typical proportion is 3 parts Oil to 1 part vinegar, or according to taste. Once you start making your own homemade vinaigrettes, you'll never go back to store bought again. This dressing will keep in the refrigerator for at least one week in a sealed container.  Ingredients:3/4 Cup Extra Virgin Olive Oil 1/4 Cup Traditional Balsamic Vinegar2 Tablespoons water1/2 teaspoon honey1 large clove garlic, diced3/4 teaspoon saltA pinch of pepperMethod:Place all ingredients in a sealable container. When ready to serve, shake to...

  Whether you fall into the brussles sprouts hater's club or the brussles fan club, this recipe is for you. After much initial protesting, this recipe quickly turns brussles haters into converts and the fans just love them even more.Ingredients1 1/2 pounds small, fresh brussles sprouts, dried end trimmed, and cut in half1/2 pound fresh Cremini mushrooms sliced in half1/4 cup Mushroom-Sage olive oil (or olive oil of you choice such as lemon, garlic, UP EVOO, etc.)1 medium shallot thinly sliced2 Tablespoons pomegranate balsamic1 teaspoon saltfresh ground pepper to tasteDirectionsHeat a heavy-duty 12" saute pan, add the olive oil. Add...

These Harissa kale chips are the perfect snack, just the right amount of crunch and spice! If you aren't a fan of spicy you could substitute another flavor of olive oil like Garlic or Lemon!  Ingredients:4 cups kale leaves, washed, dried, and cut into 1/2" pieces, with tough stems removed2 tablespoons Harissa Olive Oil1 teaspoon paprika (optional)1/2 teaspoon fine sea saltDirections:Preheat the oven to 275 degrees F.In a large bowl toss the kale with harissa, paprika, and salt. Arrange the leaves in a single layer on the baking sheet lined with parhment. Bake until crisp and beginning to turn golden-brown...