Roasted Red Pepper Vinaigrette

Yield: 3/4 cup

1 red bell pepper

1 tbsp balsamic vinegar

1 tbsp apple cider vinegar

1 tbsp honey

1 tbsp dijon mustard

1 shallot, minced (about 1 tbsp)

1 clove garlic, minced

1/2 cup olive oil

salt and pepper, to taste

1. Preheat oven to 450F, or prepare grill for cooking.

2. Slice red pepper in half, de-seed, remove stem, and brush with olive oil.

3. Roast pepper either in the oven or on the grill (about 25 mins in the oven, 10 to 15 mins on the grill). The skins should be completely wrinkled and charred.

4. Transfer pepper to a bowl, cover with plastic wrap, and let steam 10 minutes. Peel off skin, reserving juices.

5. Place all ingredients in a high-speed blender. Puree until smooth.

http://www.wholesomelicious.com/roasted-red-pepper-vinaigrette/

Lemon Dill Baked Salmon

Yield: 4 servings

1 whole salmon fillet

1 tbsp olive oil

3 tbsp maple syrup

3 tbsp lemon juice

3 tbsp grainy mustard

2 tbsp dill

1 tbsp balsamic vinegar

2 tsp lemon zest

1 tsp garlic

salt and pepper

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. Place salmon fillet on prepared baking sheet.

3. Combine remaining ingredients in a small bowl. Stir to combine.

4. Pour marinade over salmon. Let sit for 5 minutes.

5. Bake for 10 minutes, or until just cooked.

photo from Sarah

Balsamic Glaze

Yield: 1/2 cup

1 cup balsamic vinegar

1/4 cup maple syrup

salt and pepper

1 tsp rosemary

1 tsp thyme

1. In a small sauce pan, combine all ingredients. Bring to a boil, then reduce heat to a simmer. Reduce the liquid by half, about 15 minutes.

https://autoimmunewellness.com/pork-roast-balsamic-reduction/

Balsamic Lentil Stew

Yield: 4-6 servings

1 tbsp olive oil

1 medium yellow onion, finely chopped

1 medium carrot, finely chopped

1 stalk celery, finely chopped

1 leek, chopped

4 cloves garlic, minced

1 sprig fresh rosemary, minced

1 cup green or brown lentils, rinsed

2 cups cremini mushrooms, sliced

1 sweet potato, diced

1 tbsp balsamic vinegar

1 tbsp tamari

4 cups vegetable stock, divided

salt and pepper, to taste

1. In a large, heavy soup pot, heat olive oil over medium heat. Add the onions, carrots, celery, and leek to the pot and stir. Cook and stir until the onions are quite soft, about 5 minutes.

2. Add the garlic and rosemary and cook for 30 seconds, or until fragrant.

3. Add the lentils and stir to coat.

4. Add the mushrooms and sweet potato and stir to coat.

5. Add the balsamic vinegar, tamari, and vegetable stock. Scrape up any brown bits that have accumulated.

6. Bring the lentils to a boil, then reduce heat to a simmer. Cover and cook until lentils and sweet potato are just tender and there is just enough liquid to keep the mixture thick and stew-like, about 15 to 20 minutes. Season with salt and pepper.

http://thefirstmess.com/2016/12/07/baked-balsamic-lentil-stew-recipe/

Balsamic Chicken

Yield: 4 servings

2 lbs chicken thighs

1 tbsp olive oil

1/4 cup balsamic vinegar

1/4 cup chicken stock

1 tbsp dijon mustard

1 tbsp maple syrup or honey

1 small onion, diced

2-3 cloves garlic, minced

1 tbsp rosemary or thyme

salt and pepper

1. Combine all the ingredients in a large ziploc bag. Massage well with your hands to coat the chicken. Marinate for 15 minutes, or overnight.

2. Preheat oven to 400F. Place the chicken into a glass dish in a single layer and pour any excess marinade on top. 

3. Bake for 20 to 25 minutes, or until chicken is cooked through.

https://thecookiewriter.com/baked-balsamic-chicken/

Creamy Balsamic and Mushroom Pasta

Yield: 4 servings

2 cups shell pasta

2 tbsp butter (or olive oil)

1 large shallot, finely diced

2 cloves garlic, finely minced

1 cup button mushrooms, washed and sliced

1/2 cup balsamic vinegar

1 cup almond milk

2 tbsp oregano

2 tbsp flour (or 1 tbsp arrowroot powder)

salt and pepper, to taste

1. Boil a large pot of water and cook the pasta. Set aside.

2. In a large saucepan, heat the butter over medium heat. Add the shallots and sauté for 2 to 3 minutes, stirring frequently.

3. Add the garlic and mushrooms. Continue to cook over medium-low heat for 5 minutes.

4. Add the flour. Stir to coat all the mushrooms.

5. Add the balsamic vinegar and almond milk. Reduce heat to low heat, mix well, and let simmer.

6. When the sauce begin to thicken slightly, add the oregano, salt, and pepper.

7. Add the cooked pasta and toss to coat in the sauce.

https://www.fitasticveganlife.com/single-post/2016/05/04/Creamy-Vegan-Delight-Balsamic-Cream-and-Mushroom-Pasta

Soy-Free "Soy" Sauce

Yield: 1 cup

3/4 cup vegetable broth

1/4 cup balsamic vinegar

1 cup water

1 tbsp molasses

1/4 tsp ground ginger

1/4 tsp garlic powder

fresh ground pepper

1. In a medium pot, bring all ingredients to a boil. 

2. Reduce heat to medium and simmer for approximately 20 minutes until the liquid is reduced to one cup. 

3. Store in the fridge and shake well before using.

https://thehonoursystem.com/vegan-soy-less-soy-sauce-gluten-free/

Dijon Balsamic Sauce

Yield: 2/3 cup

1/4 cup dijon mustard
1/3 cup balsamic vinegar
1 tbsp maple syrup

1. Combine all ingredients in a bowl and mix well.

Stuffed Portobello Mushrooms

Yield: 4 servings

Filling:
1/2 cup quinoa
1 cup water
1 1/2 cup sweet potato (or butternut squash), diced
1 cup red pepper, diced
1 cup red cabbage, chopped
1 tsp cumin
1 tsp chili powder
salt and pepper
1/2 cup black beans, drained and rinsed
zest of 1 lime

Mushrooms:
2 tbsp olive oil
2 tbsp balsamic vinegar
juice of 1 lime
1 tsp cumin
1/2 tsp chili powder
salt and pepper
4 large portobello mushrooms, stems and gills removed


1. Preheat oven to 375F. Line a baking sheet with parchment paper.
2. Place sweet potato on prepared baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast for 20 minutes, or until tender. Set aside.
3. In the meantime, add quinoa and water to a medium pot. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Remove from heat and set aside.
4. In a shallow dish, combine all mushroom ingredients. Stir to coat mushrooms and set aside to marinate.
5. Heat a large pan over medium-high heat. Add a splash of olive oil. Add red pepper and cabbage, as well as cumin, chill powder, and salt and pepper. Saute for 5 minutes, or until softened. Transfer to a large mixing bowl and set aside.
6. In the same pan, add another splash of olive oil. Add the mushrooms and saute for 2 minutes on each side. When flipping the mushrooms, add 2 to 3 tablespoons of the marinade to the pan to let the mushrooms steam. Remove from heat and place on a plate or tray, face up.
7. To the mixing bowl with the red pepper and cabbage, add the cooked quinoa, roasted sweet potato, black beans, and lime zest. Stir to combine.
8. Divide the filling between the mushrooms. Serve with chimmichurri or fire-roasted tomato salsa.


https://minimalistbaker.com/quinoa-vegetable-stuffed-portobello-mushrooms/

Balsamic Tamari Dressing

Yield: 1/2 cup

2 tbsp balsamic vinegar
1 tbsp tamari
1 tbsp fresh lemon juice

1 tsp dijon mustard
1 clove garlic, finely minced
3 tbsp extra virgin olive oil

1. In a small bowl, whisk together all ingredients.


http://ohsheglows.com/2010/12/28/back-on-track-wheat-berry-and-bean-salad/

Cannelloni and Green Bean Salad

Yield: 4 servings

4 handfuls green beans

1 can white cannelloni beans, drained and rinsed

1 tbsp balsamic vinegar

1/4 cup olive oil

1 tbsp tamari

1 tsp smoked paprika

1 tbsp nutritional yeast

3 tbsp lemon juice

3 tbsp green onion, finely chopped

3 tbsp cilantro, finely chopped

salt and pepper

1 tsp lemon zest

1/4 cup toasted almond slivers

1. In a medium sized pot, bring at least 6 cups of water to a boil with 1 teaspoon of salt. Add green beans and cook for for about 3 minutes, or until just tender. Immediately plunge into ice cold water to stop cooking.
2. In a small bowl, mix balsamic vinegar, olive oil, tamari, paprika, nutritional yeast, lemon juice, green onion, cilantro, and salt and pepper.
3. Plate cannelloni beans and top with green beans. Pour dressing over and toss gently.
4. Garnish with lemon zest and toasted almonds.

http://mikaelareuben.com/recipes/green-bean-salad-w-herbs/

Marinated Portobello Steaks

Yield: 4 servings

4 large portobello mushrooms, stems removed, wiped clean

1/3 cup balsamic vinegar 

1/4 cup olive oil
3 cloves garlic, minced

1/2 tsp cumin 

1/4 tsp smoked paprika
1/2 tsp black pepper

1. Place cleaned portobello mushrooms in a shallow baking dish. Set aside.

2. In a small mixing bowl, whisk together all remaining ingredients. 

3. Add sauce to the mushrooms and use a pastry brush to brush on all sides. Marinate on one side for 5 minutes, then the other side for 5 minutes.

4. Heat a grill or a large skillet over medium heat. Cook mushrooms on each side for 2 to 3 minutes, or until caramelized and deep golden brown. Brush on any remaining marinade while cooking to infuse more flavor.

5. To serve, top portobello steaks with avocado chimichurri.

http://minimalistbaker.com/portobello-steaks-avocado-chimichurri/

Citrus Balsamic Pork Tenderloin

Yield: 4 servings

1 pork tenderloin, cut crosswise into 1/2-inch-thick slices

salt and pepper

1 tbsp olive oil

1 large shallot, finely minced

1 tbsp honey

1 pinch ground allspice

1 cup chicken stock

1 tablespoon lemon juice

1/4 cup heavy cream

1 tablespoon balsamic vinegar

1. Pat tenderloin slices dry, then pound them to a little less than 1/4 inch thick. Season with salt and pepper.

2. In a large skillet, heat the olive oil over high heat. Sear the scaloppini in batches for 30 to 60 seconds on each side. They should be well browned on the outside and moist and slightly pink in the center. Remove from heat.
3. In the same skillet, over medium heat, add the shallot, honey, and allspice. Cook, stirring, until soft, 1 to 2 minutes.

4. Increase the heat to high and add chicken stock and lemon juice. Boil, scraping up the browned bits from the bottom of the skillet with a wooden spoon, until reduced by half.
5. Add the cream and boil until the sauce thickens slightly, about 1 minute.
6. Add balsamic vinegar and additional salt and pepper to taste. Return the sauce to a boil, then spoon over pork and serve immediately.


Joy of Cooking