Pomegranate Balsamic

This Balsamic Vinegar has the tartness of the Pomegranate right in it, making it slightly sweet and slightly tart! Enjoy it on salads, in desserts and in sauces and marinades!

Balsamic Glazed Chicken and Bell Pepper Sandwiches

4 t. OLIVE MILL Sevillano Oil or olive oil

½ t. salt
1 ¼ lb. chicken breast tenders
½ cup OLIVE MILL Pomegranate Balsamic
2 cups red bell pepper strips
2 cups vertically sliced onion
2 8 oz. loaves focaccia bread, cut in half horizontally
4 oz. provolone cheese, thinly sliced
1/8 t. black pepper

Heat 2 T. oil in a skillet over high heat. Sprinkle salt over chicken. Add chicken to pan, cook 1 minute each side. Add ¼ cup vinegar and cook until chicken is done and vinegar is syrupy. Remove chicken mixture from the pan, cover and keep warm. Return pan to heat add remaining 2 t. oil. Add pepper and onion, sauté 7 minutes. Stir in remaining ¼ t. salt and ¼ cup vinegar, cook 1 minute until vinegar is syrupy. Arrange chicken mixture evenly over bottom halves of bread; top with bell pepper mixture. Arrange cheese over pepper mixture and sprinkle with pepper. Top with top of bread. Place a heavy skillet on top of sandwiches; let stand 5 minutes. Cut each sandwich into 6 wedges and serve.

Pomegranate Chicken

2 lbs. sweet potatoes, peeled and quartered

3 ½ lbs. bone in chicken pieces
1 cup pomegranate balsamic
¼ cup olive oil
1 bunch green onions
Salt and pepper

Arrange sweet potatoes and chicken pieces in 9X13" dish. In a small bowl, mix remaining ingredients. Pour over chicken and sweet potatoes. Marinate for 2 hours. Preheat oven to 350. Bake uncovered for 45 minutes basting chicken with juices several times. Serve.

Pomegranate Glazed Carrots

¾ cup Pomegranate Balsamic

1 lb. carrots, peeled and cut into 1" slices
1 T. olive oil
Salt and pepper to taste
½ cup coarsely chopped walnuts
1 T. fresh thyme

Place balsamic in saucepan and reduce to ¼ cup. While blaze is cooking, preheat oven to 400. Place carrots, oil, salt, pepper and thyme on baking sheet. Bake 15 minutes, stirring occasionally. Drizzle balsamic and walnuts over and stir. Bake 10 more minutes.

Pomegranate Lamb Kebabs

½ cup OLIVE MILL Pomegranate Balsamic

1/3 cup OLIVE MILL olive oil
1 T. lemon juice
1 ½ t. salt
¼ t. pepper
2 cloves garlic
2 lbs. boneless lamb shoulder or leg, cut into 1 ½" cubes

In a large Ziploc bag, combine balsamic, olive oil, salt, pepper and garlic. Add lamb, squeeze out the air, seal and toss to coat. Refrigerate at least 6 hours or overnight. Remove lamb from marinade with a slotted spoon, reserving marinade. Thread lamb onto metal skewers. Grill lamb kebabs over medium heat, turning often and basting with reserved marinade until lamb is browned on the outside - about 10-15 minutes.

Pomegranate Vinaigrette

¼ c. OLIVE MILL Pomegranate Balsamic

¼ c. shallots, minced
1 t. thyme, chopped
1 garlic clove, minced
¼ t. salt
½ c. OLIVE MILL extra virgin olive oil
Salt and pepper to taste

Combine all ingredients except oil, salt and pepper. Whisk in olive oil. Add salt and pepper for taste.

Salmon with Pomegranate Ginger Glaze

1 cup OLIVE MILL Pomegranate Balsamic

½ cup honey
6 slices fresh ginger
2 lemons, sliced
24 oz. salmon fillets
Sea salt and pepper
Arugula or watercress leaves

Combine balsamic, honey, ginger and lemons in a small saucepan. Bring to boil. Reduce heat and simmer for 10 - 15 minutes or until reduced by half. Remove ginger and lemons. Set aside to cool. Glaze will thicken as it cools. Meanwhile, rinse salmon and pat dry. Sprinkle the salt and pepper and cook on a well-oiled grill 5-7 minutes per side until done. Serve over a bed of arugula and drizzle with pomegranate glaze.

Spinach, Pear and Shaved Parmesan Salad

4 cups fresh spinach

1 bosc pear, quartered, cored and sliced
1 oz. parmesan cheese, shaved
1 T. OLIVE MILL Pomegranate Balsamic
1 T. mustard
¼ cup OLIVE MILL olive oil
½ t. salt, pepper and sugar

Combine spinach, pear and cheese. For dressing whisk together remaining ingredients and drizzle over salad.

Spinach Salad with Cranberries

4 cups spinach leaves, washed

Dried cranberries
Slivered almonds
Blue cheese
Vinaigrette: ¼ cup Pomegranate Balsamic
1 ½ T. chopped garlic
½ t. salt and pepper
¾ cup Picual Oil

Mix vinaigrette in air tight fitting jar and shake until well combined. Drizzle over salad.

Warm Salmon and Green Leaf Salad

Dressing: 2 T. OLIVE MILL olive oil

2 t. OLIVE MILL macadamia nut oil
2 t. OLIVE MILL pomegranate balsamic
Salt and pepper to taste
Fish: 4 salmon steaks
Juice from one lime
Mixture of baby spinach leaves and watercress
2 peeled, sliced cucumbers
1/3 c. roasted pine nuts

Mix together dressing ingredients and set aside. Season the salmon, drizzle with lime juice and broil until thoroughly cooked but still moist. Break into chunks, discarding any skin. Divide the leaves among 4 serving plates and place salmon on top scattered with cucumbers and pine nuts and drizzle with dressing.