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Recipes

Turkey Mushroom Burgers with Fig Balsamic Glaze

Tomato Bruschetta

Sue’s Glazed Salmon

Roasted Asparagus and Carrots with Fig Balsamic Glaze

Roasted Vegetables with 18 Year Traditional Balsamic Glaze

Chicken with Fresh Tomato-Fig Balsamic Sauce

Roasted Carrots

Watermelon Feta Salad with Mint

Bourbon Peach Chicken

Sue’s Peach and Mango Salsa

Rae’s Blood Orange Mixer with Raspberry Balsamic Glaze

Pasta, Peach, and Prosciutto Salad

Ways to use it

Use it every day. Here are some ideas to get you started.

Appetizers and sides

On bruschetta, topped with tomatoes and mozzarella; ricotta, basil, and peaches; cheddar and apples; or fig and brie
Tomatoes, mozzarella, and basil with the 18 Year Traditional Glaze, on a platter or on skewers
On cheese and crackers, with your favorite flavor
Two flavors on a charcuterie board with meats, cheese, and fruit, for dipping and drizzling
On chicken skewers, with any flavor
On grilled or roasted vegetables
On sweet potatoes
On pesto roasted potatoes
On pesto pasta with vegetables
On watermelon, feta, and mint salad

Breakfast

On plain yogurt with fresh fruit and nuts
On toast with peanut butter and bananas
On oatmeal with fruit
On cottage cheese and fruit
Mixed into your favorite pancake syrup (try Raspberry)
On avocado toast

Lunch

On its own as a salad dressing, or whisked into a vinaigrette
On yogurt and fresh fruit
On your sandwich or wrap
As a dip for raw vegetables

Dinner

On grilled or roasted meats
On chicken breast
On fried fish
On salmon
On burgers: beef, turkey, veggie, or salmon
Stirred into applesauce for pork chops
On homemade pizza or flatbread
In tomato soup, with grilled cheese

Dessert

On ice cream
On grilled or fresh fruit
With fresh strawberries over ice cream or pound cake
Mixed into the fruit topping on cheesecake
Drizzled over desserts for a festive look

Balsamic glaze stays thick on cold food and thins out on warm food.