Recipe Ideas

Grilled Steelhead with Cherry Reduction

ATTILIOS Cherry Balsamic Vinegar ATTILIOS Blood Orange EVOO 1 Steelhead (rainbow trout) Salt and freshly ground black pepper to taste Lightly grill (or sauté) fish as desired. Reduce balsamic in a small pan for 5-8 minutes. Whisk in EVOO. Dress plate with sauce and...

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Mixed Greens with Cherry Balsamic Vinaigrette

1 cup frozen sweet cherries, thawed and drained 3 Tbsp. ATTILIOS EVOO, 1 cup sugar ½ cup ATTILIOS Cherry Balsamic Vinegar 2 cups pecans 3 heads Belgian endive, cleaned 1 Tbsp. shallots, finely chopped 2 oz. baby spinach, cleaned Salt and pepper, to taste 1 head Bibb...

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Seasoned Walnuts with Chocolate Balsamic Glaze

2 1/2 cups water 1/2 cup ATTILIO’S Chocolate Balsamic Vinegar 1 can (11.5 oz.) walnuts 1/3 cup sugar 2 Tsp. Italian seasoning, crushed 1 Tsp. orange zest 1/2 Tsp. kosher salt Heat oven to 325°F Bring the water and vinegar to a boil in a medium saucepan over medium...

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Chocolate Balsamic Steaks with Bleu Cheese

4 8-oz beef loin, strip or tenderloin steaks cut 1” thick 2 Tsp. Freshly ground black pepper Salt to taste 1 cup crumbled blue cheese (4 oz.) ATTILIO’S Chocolate Balsamic Vinegar Reduce the balsamic by ¼ to ½ and set aside. Sprinkle meat with freshly ground black...

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Berries with Chocolate Balsamic

¾ cup strawberries quartered ¾ cup raspberries ¾ cup blackberries 6 Tbsp. ATTILIO’S Chocolate Balsamic Vinegar 6 large Italian biscotti, broken into bite size pieces 4 oz. Mascarpone cheese stirred for smooth consistency Prepare berries, rinse and place on a paper...

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Pear and Gorgonzola Salad with Walnuts

2 Tbsp. ATTILIOS Cranberry Pear Balsamic Pinch of salt 2 tsp. Dijon mustard 5 Tbsp.ATTILIOS Blood Orange EVOO 1½ tsp. shallots, finely minced Freshly ground black pepper to taste 4 cups torn Bibb or romaine lettuce or mixed field greens 1 small pear, peeled, cored and...

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Cranberry-Pear Glazed Butternut Squash With Rosemary

1 Tbsp. ATTILIOS EVOO 1/3 cup ATTILIOS Cranberry Pear Balsamic Vinegar 3″ sprig fresh rosemary leaves stripped from stem and roughly chopped 2 lbs. butternut squash peeled, seeded and diced into 1″ pieces (~3 cups) Sea salt and freshly ground black pepper to taste...

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Grilled Fig Balsamic Chicken

1/3 cup ATTILIOS Fig Balsamic Vinegar 1/2 cup chicken broth 1 Tbsp. sugar 1 clove garlic, minced 1 Tsp. dried thyme 4 boneless, skinless chicken breasts 1 Tbsp. ATTILIOS EVOO Whisk together the first five listed ingredients, and then marinate chicken breasts for 20...

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Fig and Bleu Cheese Crostini

1 French baguette, sliced 2 Tbsp. ATTILIOS EVOO, 2 oz. goat cheese 4 oz. cream cheese 2 oz. Gorgonzola cheese 2 Tbsp. fresh oregano, chopped ½ cup ATTILIOS Fig Balsamic Vinegar Lightly brush baguette slices with EVOO, place in a single layer on a cookie sheet, and...

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Crunchy Turkey Salad

1/3 cup ATTILIOS EVOO, any 3 Tbsp. ATTILIOS Fig Balsamic Vinegar 1 Tbsp. poppy seeds ¼ Tsp. freshly ground black pepper 1 large head Bibb lettuce 2 cups diced cooked turkey or chicken 3 scallions, sliced 1 cup sliced almonds toasted 1 cup Chow Mein noodles In a small...

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Caprese salad

Tomatoes Basil Mozzarella cheese Garlic cilantro balsamic vinegar from ATTILIOS Extra virgin olive oil Directions: Thinly slice tomato and cheese. Layer tomato, cheese, and basil. Drizzle with Garlic

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Japanese Ginger Salad Dressing

1 cup ATTILIOS EVOO ¼ cup ATTILIOS White Honey Ginger Balsamic ¼ cup soy sauce 1 lemon, juiced to taste 3 cloves garlic ¼ Cup toasted sesame seeds Freshly ground black pepper to taste (optional) In a small bowl, whisk together the balsamic, soy sauce, lemon juice,...

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Honey Ginger Lime Thai Salad

Salad: 2 cups thinly sliced red cabbage 2 cups thinly sliced Napa cabbage ½ cup thinly sliced green onions ½ cup roughly chopped fresh mint, cilantro or basil leaves ¼ cup chopped peanuts Dressing: 2 tsp. minced garlic 1 tsp. hot sauce of your choice 3 Tbsp. ATTILIOS...

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Asian Orzo Salad

½ lb. broccoli florets 1 (8 oz.) package orzo, cooked and drained 1 cup water chestnuts, drained and chopped 2 cups grilled chicken, diced 3 scallions, finely chopped 1 medium red bell pepper, diced Dressing 1/3 cup ATTILIOS White Honey Ginger Balsamic Vinegar 2 Tsp....

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Creamy Vinaigrette

1/3 cup ATTILIOS EVOO, 3 Tbsp. ATTILIOS 18 Year Traditional Balsamic Vinegar 3 Tbsp. sour cream, yogurt or mayonnaise 1 Tsp. Dijon mustard Sea salt and freshly ground black pepper, to taste 1 small shallot, cut into chunks Combine all ingredients except shallot in a...

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Bacon Wrapped Figs with Balsamic Glaze

12 large dried figs 1/3 cup ATTILIOS 18 Year Traditional Balsamic 1/2 cup port cooking wine 1/2 lb. bacon Combine balsamic and wine to create a marinade, divide and reserve half. Marinate figs in half of the marinade for 24 hours. In a small sauce pan, reduce the...

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Flank Steak

1½ lbs. flank steak 1 tsp. sea salt ½ tsp. freshly ground black pepper 1 Tbsp. ATTILIOS EVOO 3 Tbsp. ATTILIOS 18 Year Traditional Balsamic Vinegar Pat steak dry; salt and pepper both sides of steak. Heat 1 Tbsp. EVOO in a heavy skillet over moderately high heat until...

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Roasted Chili Carne Asada Marinade

1/4 c. Roasted Chili Olive Oil 1/2 c. Mexican beer juice of 1 lime 1 Tbsp. brown sugar 2 cloves garlic, smashed 2 Tbsp. fresh picked oregano sea salt and pepper, to taste Whisk till thoroughly combined. Chili Lime Marinade 1/2 c. Thai Chili Olive Oil 1/4 c. fresh lime...

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Quinoa Salad

1 c. fresh green beans, cooked and cut into ¾” length 1 c. cooked quinoa 1 – 540 ml can chick peas, drained and rinsed 1 red pepper, cored and cut into strips 1 yellow pepper, cored and cut into strips 1 red onion, peeled and halved 2 Tbsp. Thai Chili Olive Oil 1/4 c....

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