Blueberry Balsamic

This wonderful balsamic from Modena, Italy has a great blueberry aroma, crisp, very tart  flavor with a subtle sweetness. This unique balsamic is great for dressings, dessert sauce, or marinade for your steaks or pork.

Blueberry-Balsamic Barbecue Sauce

2 cups fresh blueberries (or thawed frozen blueberries)

¼ cup OLIVE MILL Blueberry Balsamic vinegar
3 T. sugar
3 T. ketchup
½ t. garlic powder

¼ t. salt

Place all ingredients in a saucepan. Bring to a boil; reduce heat and simmer 15 minutes or until slightly thick. Remove from heat; cool. Place blueberry mixture in a blender; process until smooth. Use as sauce over pork, steaks or poultry.

Broccoli Salad

1 lb. fresh broccoli, chopped

16 oz. can kidney beans, rinsed
2 large tomatoes, chopped
1 medium red onion, chopped
1 cup shredded cheddar cheese

½ cup Blueberry Balsamic

In a large bowl combine all ingredients except balsamic. Drizzle balsamic, toss and serve.

Peaches and Greens Salad

6 cups torn mixed salad greens

2 fresh peaches, thinly sliced
2 cups sugar snap peas
1 cup fresh blueberries
¾ cup crumbled feta cheese
Dressing: ¼ cup Arbequina oil

3 T. Blueberry Balsamic

Combine all ingredients except dressing and cheese. Serve topped with dressing and cheese.

Thyme Garlic Chicken Breast

3-4 lbs. chicken breast halves

6 garlic cloves, minced
1 ½ t. dried thyme, crushed
½ t. salt
¼ cup orange juice
2 T. blueberry balsamic
10 oz. mixed greens
½ cup cherry tomatoes, halved
¼ cup pitted kalamata olives, halved
¼ cup crumbled feta cheese

½ c. blueberry balsamic

Remove and discard skin from chicken. Sprinkle with garlic, thyme and salt. Place in 4 quart slow cooker. Pour orange juice and vinegar over chicken. Cover and cook on low heat for 6-7 hours. Remove chicken from slow cooker; cover and keep warm. Discard juices. In a large bowl, toss together greens, tomatoes, olives and feta; divide among serving plates. Slice chicken from the bones, discarding the bones. Top each salad with some of the chicken. Drizzle balsamic over salads. Makes 6-8 servings.

Wild Summer Greens with Blueberry Dressing

To make dressing in a small bowl combine:

2 T. blue cheese, crumbled
1 large clove garlic, pressed
1/3 cup OLIVE MILL Blueberry Balsamic vinegar
½ cup + 2 T. OLIVE MILL extra virgin olive oil
1 t. honey
Chopped shallot
1 T. fresh chopped tarragon
Salt and pepper to taste

Mash blue cheese and garlic into blueberry balsamic until cheese is well mixed. Whisk in the oil and remaining ingredients. Pour over fresh wild greens for a light summer salad.