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Strawberry Fizz Spritzer
Strawberry Fizz Spritzer Posted on Aug 06, 2017

Want a refreshing drink for these hot summer evenings? Try our Strawberry Spritzer. Make it in a few minutes and sip it slowly and savor the cooling sensation and berry flavor. Add a splash of Basil Oil for an interesting flavor variation.

  • 2 TBSP Strawberry Dark Balsamic
  • 2 cups strawberries-cleaned & hulled
  • 2 TBSP Honey
  • 2 Cups crushed Ice
  • 2 Cups unflavored seltzer

Puree strawberries, strawberry balsamic, and honey in a blender.
Put 1 Cup crushed ice in two glasses and pour half the puree over the
crushed ice.
Pour one cup of seltzer into each glass, stir and...

Strawberry Insalata Caprese
Strawberry Insalata Caprese Posted on Aug 06, 2017

The Tomatoes are bursting from the vine, and the strawberries are as sweet as can be. Try this variation to delight the senses. Prepares quickly and use our August Pairing to save a few dollars!

  • 2 TBSP Strawberry Dark Balsamic
  • 2 TBSP Basil Infused Olive Oil
  • 1 pint strawberries, hulled and sliced
  • 1 Cup cubed mozzarella
  • 10-15 large fresh basil leaves
  • Sea Salt
  • Ground Black Pepper

On a medium plate arrange the sliced strawberries evenly.
Slice basil leaves into strips and distribute evenly on strawberries.
Top each strawberry with 2 to 3 cubes of mozzarella.
Drizzle with the strawberry balsamic and...

Harissa-Peach Pork Tenderloin
Harissa-Peach Pork Tenderloin Posted on Jun 06, 2017

  • 2 lb Pork Tenderloin
  • 1/4 cup Harissa Olive Oil
  • 1/4 cup Peach White Balsamic 
  • 1 TBSP Dried Rosemary
  • 1 TBSP Dried Basil
  • 1 TBSP Garlic Powder   
  • 1 TBSP Oregano

Add oil, balsamic, and spices to a 1 gal. Ziploc bag. Agitate and mix well.Add Pork tenderloin to bag and shake to coat.Marinate overnight in refrigerator. Remove from refrigerator 1 hour before cooking.Shake to coat with any remaining marinate.Preheat oven to 350 degrees. Pour any marinate over tenderloin.Cook for 45-60 minutes until internal temperature is 160 degrees.Let rest for ten minutes, slice, and serve.

For heat variation use Baklouti...

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