Using ingredient balsamic vinegar
Mushroom & Spinach Lasagna
- 7 tomato (raw)
- 4 garlic clove
- 2 pepper (red)
- 2 garlic (cloves)
- 1 1/2 onion
- 240 ml ricotta chs skim milk
- 120 ml vegetable broth
- 60 gr mushrooms
- 60 gr spinach (fresh)
- 38 gr parmesan (grated)
Mustard-honey Vinaigrette
- 2 garlic (cloves)
- 180 ml vegetable oil
- 60 ml balsamic vinegar
- 10 ml honey
- 10 ml dijon mustard
- 4 gr salt
- 2 ml tabasco sauce
- 1 gr black pepper
Pasta And Garbonzo Beans With Roasted Red Peppers
- 5 bell peppers (red)
- 4 garlic (cloves)
- 2 onions (red)
- 475 gr cans garbonzo beans
- 300 gr fusilli
- 160 gr seeded (diced drained canned)
- 45 ml balsamic vinegar
- 34 gr basil (chopped fresh)
Pasta With Red Pepper And Lentil Sauce
- 2 bay leaves
- 2 garlic (cloves)
- 1 black pepper (freshly ground)
- 1/2 lentils (dried)
- 950 ml water
- 270 gr sweet bell (chopped red)
- 180 gr onions (diced)
- 32 gr pasta per person (uncooked)
- 30 gr burgandy
- 8 gr basil (freshly chopped)
Pete's White Pizza
- 3 garlic (cloves chopped)
- 1 toppings
- 1 pesto
- 1 head garlic
- 1 dough
- 250 gr all purpose flour
- 240 ml warm water
- 180 ml olive oil
- 160 gr sun tomatoes (dried)
- 140 gr pine nuts (toasted)
Pissaladiere
- 10 basil leaves salt cracked black pepper
- 4 eggplant
- 3 leek
- 1 pizza
- 1 sucanat
- 1 capsicum (red)
- 1 orange banana pepper
- 250 gr unbleached flour (white)
- 240 ml warm water
- 240 ml water
Roasted Aspragus
- 1,400 gr asparagus
- 10 ml balsamic vinegar
Roasted Fillet Of Beef With Rosemary Au Jus
- 6 garlic (cloves)
- 3 reserved marinade
- 1 fillet (whole)
- 1 sauce
- 240 ml soy sauce
- 120 ml balsamic vinegar
- 90 ml beef stock
- 120 ml sherry
- 60 ml worcestershire sauce
- 30 gr corn starch mixed with
Rosemary Leg Of Lamb With Roasted Compote
- 12 brine-cured olives
- 7 bone-in leg of lamb
- 2 cans
- 1 onion (red)
- 75 ml extra-virgin olive oil
- 16 gr garlic (minced)
- 5 ml balsamic vinegar
- 4 gr salt
- 4 gr sugar
- 3 gr black pepper (freshly ground)
Rustic Herbed Apricot Chicken
- 4 garlic (cloves)
- 2 chickens
- 1 tawny port
- 475 ml defatted chicken broth
- 60 ml olive oil
- 60 ml extra-virgin olive oil
- 30 ml balsamic vinegar
- 30 ml oil in
- 30 ml extra-virgin olive oil
- 16 gr all purpose flour
Smoke Roasted Top Round Of Bison
- 3 buffalo top round (cut)
- 3 chunks hardwood
- 2 garlic (cloves minced)
- 700 ml beer dark variety
- 55 ml balsamic vinegar
- 60 ml soy sauce
- 30 ml worcestershire sauce
- 5 ml sauce (hot)
Spinach Salad In Fresh Orange Dressing With Pine Nuts
- 6 navel oranges
- 2 bunch
- 2 garlic (cloves)
- 1 pepper peel the oranges (freshly ground)
- 3/8 shallots (minced)
- 350 ml trimmed watercress
- 120 gr trimmed spinach
- 26 ml balsamic vinegar (white)
- 10 ml sherry vinegar
- 3 gr pine nuts
Tangy Mushroom Miso Gravy
- 1 tamari
- 1 black pepper (fresh ground)
- 750 ml water
- 160 gr mushrooms
- 140 gr nutritional yeast
- 32 gr cornstarch
- 30 gr brown rice miso
- 16 ml balsamic vinegar
- 2 gr celery seed
Tuscan White Bean Salad
- 5 sun tomatoes (dried)
- 3 pesto
- 2 cans water-packed tuna
- 475 gr cans beans (white)
- 45 ml balsamic vinegar
- 45 gr kalamata olives
- 7 gr parsley (chopped)
Warm Spiced Chicken Salad With Balsamic Dress
- 3/8 scallions
- 270 gr chicken breast
- 80 gr lettuce
- 60 gr radishes
- 45 ml balsamic vinegar
- 40 gr peanut
- 30 ml oil
- 10 ml sesame oil
- 1 gr salt and pepper