Classic Marinade for Lamb, Pork or Salmon AND a Special Giveaway

The_Healing_Powers_of_Olive_Oil_TRD (1)Spring and Easter celebrate the season of renewal in body, mind and the spirit. For many of us, there’s a strong urge to focus on feeling healthy, fit—re-energize—and get the most out of this beautiful time of year. We’re delighted to once again partner with single subject author, Cal Orey, who has written a comprehensive book on olive oil. In The Healing Powers of Olive Oil you’ll learn everything there is to know about this “liquid gold,” from facts (did you know that the olive is a fruit?), to health values, and best ways to integrate into your menu plan.

A classic combination is olive oil and vinegar. Our pure Balsamic Honey Vinegar adds a unique delicate sweet-tart touch to marinades, dressings, pan sauces and more. It’s also sulfite-free, so those who are sensitive can fully enjoy this flavorful and versatile ingredient pairing. Fragrant Olive Oil Rosemary & Honey Balsamic Marinade recommends first-pressing extra virgin olive oil. Its spicy and robust green grassy notes compliment the equally ample flavors of rosemary and mustard. Balsamic honey vinegar along with a touch of citrus balances their boldness beautifully, making it ideal for lamb, pork and salmon.


On April 1st, we invite you to enter our giveaway for a chance to win a copy of Cal Orey’s book along with a bottle of our award-winning Balsamic Honey Vinegar and Serrano Chile Honey Vinegar, a $38 value. Giveaway ends Midnight, April 8th. Click Giveaway image below. It will take you to our Facebook page for entry. Best luck, and have a Happy Spring!



Belgian Endive Salad With Balsamic Honey Vinegar

Check out this delicious Belgian Endive Salad With Balsamic Honey Vinegar from Suki D., featured on her Super Duper Fantastic blog.

Suki combines dried cherries with pine nuts adding a perfect balance of tartness and crunch to this salad.

As you will see in her post, Suki had a quite a challenge laid out in front of her – we think she totally nailed it!

Part of a  Kitchen Play sponsored Progressive Party Post, Suki was assigned to create a dish using the same product – in this instance it was cherries – into one of the following courses: cocktail, amuse bouche, salad, appetizer/soup, entrée (main course) and dessert. Reminds us of a “Top Chef” secret ingredient kind of thing. We think you’ll find her salad so tasty it will become a regular on your menu.