Recipes

FIG BALSAMIC CHICKEN  Products Used: Fig Balsamic Vinegar, Signature Extra Virgin Olive Oil Our Fig Balsamic adds a sublime note of tart spice to this simple but hearty chicken dish.  Ingredients 1/3 c Old Town Oil Fig Balsamic Vinegar 1/2 cup chicken broth 1 teaspoon sugar 1 or 2 clove garlic, minced 1 t dried thyme 4 boneless, skinless chicken breasts 1-2 T Old Town Oil Signature Extra Virgin Olive Oil Directions Whisk together the first five ingredients, then marinate chicken breasts for 20 minutes.  Heat olive oil in a large skillet. Remove chicken, but reserve the marinade. Brown chicken in skillet until they’re almost done cooking. Add the marinade to the pan and bring heat to a boil. Cover and simmer for 7-10 minutes. Serve with your favorite roasted vegetables.  *Should you choose not to use the marinade as the sauce, simply double the original recipe, discard the marinade, and use the reserved half for the sauce.

Products Used: Pomegranate Balsamic Vinegar & Nana's Extra Virgin Olive Oil Feel like grilling but don't want a heavy meat dish? The bright colors and lively flavors of this salmon and slow roasted corn dish are perfect for a warm summer's night. Ingredients 4 anaheim chilis Nana's Extra Virgin Olive Oil 2 ears of corn, shucked 1 cup tomato, diced 1/4 cup fresh cilantro, chopped 6 tablespoons fresh lime juice 1 teaspoon salt, divided 1/2 teaspoon freshly ground black pepper, divided 1 teaspoon ground cumin 4 6-oz. skinless salmon fillets 1/4 cup OTO Pomegranate Balsamic Vinegar Directions Prepare grill. Place chilis on grill rack coated with olive oil; grill 5 minutes on each side or until blackened. Place chilis in a heavy-duty zip-top plastic bag; seal. Let stand 5 minutes. Peel chilis and cut in half lengthwise. Discard seeds and membranes. Cut chilis into 1/4-inch strips. Place corn on grill rack coated with olive oil; grill 10 minutes or until lightly browned, turning...