In food processor chop pineapple, add cranberries and pulse until berries are chopped. Add zest of orange. Peel and section orange. Add orange sections to food processor squeeze in juice of orange. Add Balsamic. Pulse food processor approximately 10 times. Best served the next day after flavors meld.
This month’s J. Olive Co. pairing is the perfect flavor combination for the holidays! The J. Olive Co. Maple Balsamic smells exactly like maple syrup and the J. Olive Co. Butter Olive Oil is something I cook with daily. Check a few holiday inspired recipes using this yummy combo. We have “Beans in a Bundle,” and Butternut Stuffing, and a Warm Maple Vinegar Tea to keep you healthy through the cold months!
First up, an idea you probably never really thought about using your dark balsamic vinegars for.
I LOVE “Beans in a Bundle” with Catalina Dressing. We have every year around holiday meals. Here is a healthier twist on using other dressings, with hint of maple!
12 oz fresh steamed green beans or 2-3 cans of whole green beans
1/2 cup J. Olive Co. Maple Balsamic
1 tbs J. Olive Co. butter olive oil
1/4 tsp salt
3 tbs course grain Dijon mustard
Preheat oven to 375 degrees.
Mix the dressing.
I like a lot of “sauce” and this is one you can dial back or make more of depending on preference. For the dressing mix together the Maple Balsamic, butter olive oil, salt and course grain dijon mustard. Set aside.
Assemble the bundles.
I slice the bacon slices in half. Use one “half slice” per 5-6 whole green beans. You can secure the bundle with a toothpick if needed.
You can use canned or fresh green beans. I have used both. My family prefers the softer texture of the canned green beans. If you have fresh you can simply steam them before assembling the bundles.
Place bundles in a greased, oven-safe baking dish and then pour dressing on top.
This is a twist on stuffing using cubed butternut instead of bread, and loading it up with some CK Turkey sausage. This is a perfect guilt-free holiday recipe! I highly suggest getting some J. Olive Co. Maple Balsamic vinegar to turn that turkey sausage into “maple” sausage :). I have made this with both regular balsamic and with the Maple balsamic. Both are equally delicious!
By now I think most people understand my love for sauces. And this post of recipes will not disappoint the sauce-addicts of the world! The J. Olive Co. Neapolitan Herb Balsamic and Garlic Olive Oil is the perfect combo to make a rich and tangy flavor to any comfort food recipe. In this post we have Red Beans & Rice and a “ketchup,” Oven “Fried” Green Tomatoes with Comeback sauce, Roasted “Everything” Eggplant and yellow squash, and Balsamic Potato Hash! Let’s get cooking!
For this pairing I decided to go less savory and more on the sweet “treats” side. The J. Olive Co. Cascadian Wild Raspberry White Balsamic and Blood Orange Olive Oil are wonderful on top of fruit or any salad. You could even use this pairing to flavor up a smoothie! Two of my favorite recipes from this pairing came from inspiration from 2 of our Clean Kitchen Coaches! Coach Michael had the clever idea to turn cantaloup into a Cantaloup frozen sorbet, and Coach Kellar’s Orange Almond Muffins got a raspberry-twist re-vamp, Raspberry Muffins! This wouldn’t be a CK recipe post if we didn’t throw in some veggies with Warm Red Cabbage Salad. Our last treat is Crock Pot Apple Sauce!