Turkey Mole Recipe

Ingredients2 pound boneless skinless turkey breast cut into “turkey tenders” 1 medium yellow onion, peeled and quartered 6 cloves garlic, peeled and smashed 1 sprig fresh oregano ¼ cup packed chopped cilantro Mexican rice, accompaniment Chopped cilantro leaves, for garnish corn tortillas on the side Mole Sauce: 8 dried ancho chilies, stemmed and seeded 4 […]

Oatmeal with Ripe Peach Balsamic Vinegar

OATMEAL WITH RIPE PEACH BALSAMIC VINEGAR1/2 cup dry old-fashioned oats1 cup water2 tablespoons Ripe Peach Balsamic Vinegar1 tablespoon fat-free French Vanilla powdered coffee creamer1 tablespoon ground cinnamonIn a microwave-safe bowl, stir together oats and water.Cook for 1 minute in the microwave on HIGH.Stir.Cook for 30 seconds in the microwave on HIGH.Stir in 1 tablespoon fat-free French Vanilla powdered coffee […]

Traditional Caprese Salad

Yields 4 Servings 4 fresh tomatoes2 large rounds of fresh mozzarella cheese1/4 cup fresh basil leafssea salt and pepper to tasteVerde Valley Olive Oil Traders Fresh  Basil Olive Oil2 tablespoons Verde Valley Olive Oil Traders Traditional 18-Year Oak barrel Aged Balsamic Vinegar Preparation Instructions:1.Slice tomatoes in thick slices, salt and pepper to taste.2.Slice fresh mozzarella in similarly […]

How to Emulsify with Olive Oils and Balsamic Vinegar

Emulsify Slowly add Olive Oil Trader’s EVOO to an Olive Oil Trader’s balsamic while whisking vigorously. This disperses and suspends minute droplets of one liquid throughout the other.  Emulsified mixtures are usually thick and satiny in texture. Emulsifying will allow you to evenly disperse a vinaigrette flavor over salads and fruit. For a vinaigrette, the […]

How to Marinate with Olive Oils and Balsamic Vinegar

Techniques for Using Olive Oil Trader’s Oils & Vinegars Marinate  Coat food in a mixture of Olive Oil Trader’s EVOO and balsamic and let it rest for a certain amount of time. The purpose of marinating is for the food to absorb the flavors of the marinade or, as in the case of a tough […]