Tagged "White Balsamic"
Tis the end of the summer growing season. However, peppers, cucumbers, okra and other vegetables which make fantastic pickles are at their peak.
Spicy-Sweet Italian Pickled Peppers in Oregano White Balsamic
2 cups Oregano White Balsamic Condimento
1 cup water
4 whole cloves garlic
2 tablespoons kosher or pickling salt
2 cups sweet Italian peppers, sliced
1 ripe, red jalapeno, seeded and sliced
In a medium sauce pan, combine the water, vinegar, and salt. Bring to a boil over medium heat. Place the garlic and sliced peppers in a large mouth canning jar or two smaller jars. Pour in the hot boiled pickling liquid in to each jar, completely covering the peppers but leaving a head space of 1/2" from the top of the jar. Allow to cool to room temperature and then refrigerate for 10 days before eating. Keep refrigerated and use within 1 month. These peppers can be enjoyed as is or drained of pickling liquid and drizzled with a fresh, herbaceous extra virgin olive oil such as Frantoio, Coratina or FS17.
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.
1/4 Cup ricotta salada
1/2 teaspoon lemon zest, finely grated
1 Tablespoon Grapefruit Balsamic Vinegar
1/4 teaspoon Dijon mustard
4 teaspoons Lemon Olive Oil, plus a drizzle for ricotta mix
2 Tablespoons toasted pumpkin seeds
3 Cups arugula or your favorite mixed greens
3 medium apricots, cut into quarters
Salted pepper to taste
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 salt and pepper to taste. Whisk olive oil into Vinegar mix until combined. Place greens, apricots, and pumpkin seeds in a large bowl with about half of the prepared dressing. Toss gently and season to taste, add more dressing if needed. To serve, portion out salad mix and top with ricotta mixture.