These simple spring recipes are sure-fire hits. Easy enough to make regularly, delicious enough for special occasions.
Celebrate spring with asparagus with an Asian twist. The sesame and ginger are a wonderful complement to the first green vegetable of the season.
- 1 pound fresh asparagus, tough ends trimmed
- ¾ cup white balsamic (use dark for a richer flavor profile)
- 1½ tablespoons minced fresh ginger
- 2 tablespoons sugar or honey
- 1 medium clove garlic, minced
- 2 tablespoons F. Oliver’s Roasted Dark Sesame Oil
- 3 tablespoons mild Single Varietal EVOO or F. Oliver’s Finger Lakes Organic Sunflower Oil
- ½ teaspoon salt
- 1 teaspoon soy sauce
- Steam the asparagus until just tender.
- Combine the garlic, oils, salt, and soy sauce in a small bowl. Place the asparagus on a flat dish and dress with the oil mixture. Cover tightly and refrigerate or leave out to cool.
- Combine the balsamic and ginger in a small saucepan and bring to a low boil. Cook uncovered over medium heat for five to ten minutes, or until the balsamic is reduced by about half. Remove from heat and stir in sugar or honey. Set aside.
- To serve, arrange the asparagus on a platter and spoon the vinegar mixture over it.
NOTE: You can substitute F. Oliver’s Heady Garlic EVOO for the oil and garlic in the marinade and use F. Oliver’s Honey Ginger Balsamic instead of a white balsamic and fresh ginger.
Balsamic Glazed Chicken
This super simple chicken recipe makes tender, tasty chicken in a snap. You can use any balsamic you want to complement the other flavors in your meal.
- 2 lbs skinless chicken thighs, rinsed and patted dry
- salt and pepper, to taste
- 1⁄4 cup balsamic vinegar
- EVOO to coat pan
- Heat pan over medium-high heat and add EVOO to coat
- Season chicken with salt and pepper.
- Add chicken thighs to pan and brown on all sides.
- Cover, reduce heat to medium and cook for approximately 20 - 25 minutes or until the internal temperature of the chicken is higher than 165 degrees F.
- Cover chicken thighs with the balsamic and cook for another minute, turning the chicken to coat thoroughly.