Place salmon in 1 gallon plastic Ziploc bag and pour in the balsamic vinegar. Lock bag and place in refrigerator to keep cold while marinating. Turn bag every 15 minutes to insure even coating. After two hours, remove from refrigerator. Preheat oven to 400 degrees F. Spray or brush any Coeur d’Olives plain olive oil in bottom of baking dish and place salmon in it. Sprinkle with the Wild Chipotle Rub. Bake for 5 minutes at 400 degrees F, then reduce to 350 degrees F. and cook for 10 minutes, depending on desire of doneness you wish. Remove from oven and place salmon on serving platter. Drizzle with a bit of balsamic vinegar and Coeur d’Olives Lemon Infused Extra Virgin Olive Oil. Add several twists of fresh pepper, garnish with fresh parsley and thin slices of lemon. Serve immediately. Recipe can be doubled.

Ingredients:
Bunch of carrots, peeled and sliced in 1/4 inch slices.
Water
1/3  cup maple syrup
4 T butter
Coeur d’Olives Pecan Spice Rub (Coeur d’Olives Apple Rub works well too.)

Place carrots in a large saute pan and cover with an inch of water. Cover and let simmer until carrots are tender. Drain off excess liquid and return to pan. Add butter and maple syrup and stirring constantly until butter melts and carrots are well coated. Sprinkle to taste with the spice rub.