main-dish-recipes

A twist on avocado toast using a bagel and some creative toppings.

These poppers taste even better than tey look. The creamy raspberry jalapeno cheese and spicy chili inside add so much flavor to each bite. The chicken cooks thoroughly but stays moist. And the crispy outside with the tangy sweet and spicy glaze and cruncy bacon … just yum!

This pasta features our oregano olive oil for a distinctive Mediterranean flair. Served warm with its tangy dressing, it's perfect for any light meal. Served warm or cold, this salad can be a side dish especially without the sausage or tofu.

When I first saw a suggestion for strawberry salsa, I was skeptical. But, I will eat my words. WoweeI It was so much better than expected. The aroma was tantalizing and the fresh flavor so fruity yet tangy and spicy. I scooped up half of it on chips before I knew it.

The delicate flavor of cauliflower calls for added richness and a cheesy bread crumb topping is just the ticket. Add some prosciutto and smoked olive oil for the ultimate cheesy veggie dish.

The idea of vegetarian “steak” is appealing. Cauliflower has the shape and texture for a good starting point. Add meaty nuts, mushrooms and smokiness for a satisfying result. The flavor is rich and complex, and the mouth feel is firm yet tender. Serve with some toasted artisanal bread drizzled in olive oil for a full meal.

Spicy chutney can liven up many dishes. We paired it with a classic German sausage for a truly global treat that brings together flavors from around the continents.

A pork tenderloin becomes even more tender when flattened and rolled. Add delicious nutty/apple filling and a fruity balsamic glaze for a jump in the mouth taste to excite all of your senses.

Apples, cheese and balsamic turned into a pizza, what could be better? Light but satisfying for any meal. Serve with a mimosa and salad for lunch or with some smoked sausage for dinner.

This is a classic Asian style dish is made using Honey Ginger Balsamic instead of honey, ginger and soy sauce as the sauce base.

This recipe idea came from my Insta-Pot recipe book, but I made it the old fasioned way and of course changed it up to reflect my cooking style. Eating it felt so satisfying and healthy. It was good for the body and the soul.

Nothing reminds me of the taste of Hawaii like fresh ahi (aka yellowfin … NOT to be confused with yellow tail) tuna purchased direct from the fish market, seared and served on fresh Island greens. And nothing makes me chill out like sitting back in the backyard with the sounds of hula and ukaleli in the air, sipping a Kona brewing company cold lager, and enjoying the flavor of the Islands.

This glaze works year round for indoor or outdoor grilling. It is great with chicken drumsticks and thighs, pork tenderloin chops, and salmon.

Shrimp with ginger glaze; it seems to speak for itself. Now you can make this sweet tangy bite with our perfect ginger balsamic vinegar.

Pork and fruit go well together. My mother always put a dollop of apple sauce on my plate when she served a chop. Now I have expanded this to using fruit chutneys and jams of all sorts when I eat a chop.

This recipe was based on this fruit and chop theory and works with any of our fruity dark balsamic vinegar flavors, i.e. blueberry, double black, pomegranate, or plum.

Using flavored olive oils to pan grill chops adds tons of flavor. We love this recipe with Lavender olive oil, but it is also delicious with some of our favorite her olive oils like Rosemary or Tarragon.

Fig with figs, what could be better than that? Well, fig with figs and cheese of course.
This sweet and tangy flatbread is great as an appetizer or makes a meal along side a bowl of soup.

Sometimes fresh fruits can be hard to come by in the Winter. You can preserve some for special occasions by freezing. When defrosted they will be broken down, but they still have great flavor and can be used in sauces and salsas. When you combine them with a matching fruit balsamic vinegar, the fruit flavors pop even more and you get that tangy bite for contrast that vinegar can add.

In this sample, we used fresh peaches and peach balsamic vinegar to make peach salsa. Strawberries also freeze well and can be used for this recipe too with white strawberry balsamic vinegar.

In summer this recipe can be used with fresh fruit too!

We love twice baking … potatoes, squashes, all of it. It bakes all of the flavors into a integrated soft delicious mass that is warm and homey and satisfying.

This product features a personal favorite seasonal product, Honey Ginger Balsamic Vinegar. We also think of honey and ginger as natural cold strategy which is perfect for the cold weather months, so maybe it is a coincidence that it also is a delicious flavor combination with Fall and Winter foods like squashes and yams.

This recipe features a Fall/Winter seasonal balsamic, Orange Pomegranate. I love the Fall colors that come together in this recipe. The whole pomegranate seeds add this interesting crunchy tangy explosion to selective bites. The fork tender nature of the chicken is a plus as well.

Baked salmon with a flavorful olive tapenade style topping perfectly blends flavors of the land and the sea to make a heart healthy dish.

This recipe is full of zucchini and light on egg producing a fluffy but satisfying result. Tarragon is is known to pair well in tomato and egg dishes. It has both a bitter and sweet aspect to it with anise tones due to having essential oils that are in the same class as anise. It adds a distinctive flavor easily achieved by the use of our tarragon infused olive oil.

We have glazed our BBQ with espresso balsamic before, but a recent foodie trend suggesting adding spices to coffee convinced us to change it up using our WTF#!? Spicy Jalapeno Olive Oil. Whisking together balsamic with olive oil to make an emulsion is a great way to create a BBQ glaze that will not burn.

Roasting vegetables can take a little longer but it is one of the best ways to bring out their best and ensure you are not draining away their health value in water. We love to roast veggies in ethnic spices, and here they are combined with Thai noodles for a side dish or main meal that you will go back to again and again.

When you stuff a meaty portobello with gluten free grains, greens and protein, you get a satisfying main dish for veggie eaters.

Eggs can be a mainstay protein for any meal. We decided that the combination of dill and mushroom was a winner, and even better with eggs. This omelette packs rich flavor and protein to satisfy any meal.

This floral burger bomb rocked our world. We are now hooked on lavender like never before. Combining lavender with lamb was inspired by conversations at the Farmer’s Market with some really creative customers. Once the idea was posed, this burger quickly just came together. This will be made in our house again and again.

Ginger Balsamic along with "what's in the fridge" were my inspirations for dinner one night that was even better than I imagined.

"What's in the fridge" means that I look at the odds and ends of veggies in my crisper and say, what can I make with that?  I used cabbage, tri-color carrots and kale splines, but this recipe would work with whatever veggies you have on hand. What’s in your fridge?