MUSIC ON MAIN
Come on down to enjoy live music and $ave BIG!!
GET
$3 OFF any Large Balsamic or EVOO
AND
$2 OFF anu medium Balsamic or EVOO
July 25th, August 8th and August 22nd ONLY!
In-Store Deal Only!
Strawberry Basil Balsamic Martini
Strawberry Basil Balsamic Martini
Ready In: 5
Ingredients
Directions
- Place strawberries, basil, and agave nectar in a cocktail shaker and mash well with a muddler. Add ice, vodka, lime juice, and 1/4 ounce Divine Strawberry Balsamic Vinegar. Cover and shake cocktail until the outside of the shaker has frosted.
- Swirl remaining 1/4 ounce balsamic Vinegar around the inside of a martini glass. Strain cocktail into the glass.
BALSAMIC LEMONADE + VODKA COCKTAIL
BALSAMIC LEMONADE + VODKA COCKTAIL
Ready In: 5
Ingredients
- 10 lemons, juiced, approx 1 cup of lemon juice
- 3/4 cup super fine sugar
- 4 cups water
- 1 – 2 tsp Balsamic Vinegar (start with 1 tsp, test it, and add more if desired)
- 1 cup vodka (optional)
Directions
- Combine the lemon juice, sugar and water in a large pitcher and mix to combine. Add the Balsamic Vinegar and taste. Adjust the amount of balsamic if needed. Add the vodka and stir.
White Cranberry Pear Balsamic Vinegar Shrub (Non-Alcoholic)
White Cranberry Pear Balsamic Vinegar Shrub (Non-Alcoholic)
Ready In: 5
Ingredients
- 2 to 3 tablespoons flavored infused Cranberry Pear white balsamic vinegar (or any other flavor infuser Balsamic)
- 2 cups club soda or seltzer
Directions
- Mix vinegar with club soda and serve over ice.
Saucy Cocktail Meatballs
Saucy Cocktail Meatballs
Serves 4
Ingredients
1 prepared batch of Mini Meatballs
1 Tablespoon finely minced shallot (may substitute onion)
½ cup ketchup 1 garlic clove, minced
2 Tablespoons dark brown sugar
1/8 teaspoon ground pepper
¼ cup of Divine Blood Orange Balsamic ½ teaspoon sea salt
2 teaspoons Worcestershire sauce
Optional: fresh parsley to garnish
Directions
Step 1 – Quarter potatoes and drizzle with White Truffle olive oil
Step 2 – Season with sea salt and pepper.
Step 3 – Roast at 400F for ~45 minutes.
Step 4 – Finish with a light drizzle of White Truffle olive oil and a dash of Parmesan Cheese
3 Whole Grain Pilaf
3 Whole Grain Pilaf
Serves 2
Ingredients
2 cloves of garlic
½ medium onion
¼ cup minced bell pepper
2 ¼ Cups chicken stock
2+ Tablespoons of Divine Mushroom & Sage Infused Olive Oil
¼ cup white quinoa
¼ cup pearl barley
½ rice
3 Tablespoons pine nuts
Directions
Mince onion, garlic & bell pepper. Sauté over medium heat with 2 Tablespoons of the Divine Mushroom & Sage Oil until onions are
translucent. Add the grains and stir continuously for 2 minutes, until they are lightly toasted. Add chicken stock & bring to a boil.
Reduce heat, cover & simmer until the grains are tender. Remove from heat & drizzle with additional Divine Mushroom & Sage Olive Oil &
sprinkle with pine nuts.
Sun-Dried Tomato, Parmesan and Garlic Bread Dipper
Sun-Dried Tomato, Parmesan and Garlic Bread Dipper
Ready in 5 minutes
Ingredients
1 Loaf Artisan Bread (We recommend French Baguettes)
Sun-Dried Tomato Parmesan Garlic infused Olive Oil
Freshly grated Parmesan Cheese
Freshly ground Black Pepper
Coarse Salt (optional)
Directions
Slice the bread into bite-sized cubes. Pour the Divine Sun-Dried Tomato Parmesan Garlic Olive Oil onto a small flat plate (use more Infused Olive Oil than one oil plate if it’s a large party so everyone can easily reach!) Sprinkle the grated Parmesan, Black Pepper, and Salt to taste. Serve with bread cubes.
Lemon Hummus
Lemon Hummus
Prep: 5 minutes – Cook: 5 minutesReady In: 10
Ingredients
2 cloves of garlic
1/4 cup Tahini (sesame paste)
1 can of Chickpeas, drained & rinsed
2 Tablespoons Meyer Lemon Infused Olive Oil
2+ Tablespoons The Divine Signature Extra Virgin Olive Oil
Directions
Blend all ingredients in a food processor until smooth. For a creamier hummus, slowly add additional Divine Olive Oil while blending until you reach
desired consistency.
Serve with pita or tortilla chips as an appetizer.
Hummus is also a great dip for sliced veggies and can be used on sandwiches as an alternative to mayonnaise.
FIG BALSAMIC PORK TENDERLOIN
FIG BALSAMIC PORK TENDERLOIN
Prep: 15 minutes – Cook: 25 minutesReady In: 40
Ingredients
- 20 oz pork tenderloins
- kosher salt, to taste
- 1/4 tsp garlic powder
- 1 1/2 tbsp fig balsamic vinegar
- 2 tbsp fig butter
- (optional) chopped parsley for garnish
Directions
- Preheat the oven to 375°F.
- Season the pork with salt and garlic powder and place on a baking pan.
- Combine the fig balsamic vinegar and fig butter and generously brush it all over the pork.
- Roast until the center of the pork reaches 145°F with a meat thermometer, about 25 to 30 minutes depending on the size of your pork and your oven.
- Let it rest for 10 to 15 minutes before slicing into 8 pieces.
- Top with parsley if desired.
Dark Chocolate and Blood Orange Olive Oil Madeleines
Dark Chocolate and Blood Orange Olive Oil Madeleines
Makes 2 dozen
Ingredients
1 cup flour + 1/4 cup for pan
1/3 cup cocoa
1/2 teaspoon baking powder
pinch of salt
1/2 cup granulated sugar
2 large eggs
1/3 cup Blood Orange (fused) Olive Oil + 1 tablespoon for greasing pan
Directions
Preheat the oven to 375.
Grease a 12 portion madeleine pan with Blood Orange olive oil and then dust with flour.
Combine the eggs and sugar in a mixing bowl and beat for 2 minutes until light and thick. Add the olive oil and beat for another minute. Sift together the flour, baking powder, salt, and cocoa in another bowl and fold into the wet ingredients making sure to not leave any dry spots.
Spoon in the to the prepared madeleine mold(s) and bake in the upper portion of the oven for 10-12 minutes, or just until the tops spring back when lightly touched and the edges begin to darken slightly.
Immediately un-mold the cookies on to a rack to cool. If you only have one madeleine pan, clean it and repeat the process above a second time as this recipe makes 2 dozen cookies.
Allow to cool and enjoy. These are best fresh, the day they’re made.