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:
6 oz chopped walnuts
1 small container of fresh raspberries
1 small container of strawberries and/or blueberries
4 oz Coeur d’Olives 18-year Aged Balsamic Vinegar. Also try our Blueberry, Black Cherry or Black Currant Aged Balsamics
8 servings of vanilla ice cream

Place walnuts and berries in a 1 quart Ziploc bag. Pour in the vinegar and seal the bag. Swish around to mix well and place in refrigerator to marinate for at least two hours. Drain the liquid (reserve for later) and place the mixture on top of each ice cream serving. Serve immediately. Use the reserved liquid as a syrup on pancakes or for a salad dressing.

Snap the tough ends off of the asparagus. Place flat in a roast pan. Pre-heat oven to 350 degrees. Pour the garlic oil over the asparagus and slide back and forth in the pan to ensure complete coverage. Sprinkle with sea salt and bake in oven for 10 minutes. Remove and serve immediately.

Ingredients:
1/2 cup of and of Coeur d’Olives Aged Balsamic Vinegar
1 T honey
1 T prepared Dijon-style mustard
1/2 tsp. ground black pepper
2 tsp. salt
2 tsp. minced garlic
1 cup Coeur d’Olives Plain Premium Extra Virgin Olive Oil

Whisk all ingredients together in a small bowl, or place is a jar with a lid and shake vigorously. Serve with a mixed salad of fresh spinach and herbs. Great over salads topped with fresh strawberries and slivered almonds.

Ingredients:
For salad
One head of romaine lettuce, washed and torn into pieces.
1/2 cup of frozen or fresh corn, cooked and cooled
1 firm, ripe avocado sliced
1/2 cup black beans
For dressing
1/4 cup grated Parmesan cheese
1/2 cup Coeur d’Olives Chipotle infused Extra-Virgin Olive Oil
1/4 cup fresh squeezed lime juice
1 tsp. minced garlic
1/4 tsp. each salt and pepper

Wash lettuce and place in bowl. Sprinkle with corn, black beans, toss, and then layer the avocado on top. Place all the ingredients for the dressing in a jar with a lid and shake vigorously. Drizzle over salad and serve. If you find the dressing to be a bit too hot for your taste you can dilute the oil by mixing in one of our plain extra-virgin olive oils.

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.