Recipes — Sicilian Lemon Balsamic RSS

Shrimp in a balsamic vinegar marinade to be grilled and served with your favorite side dish.

Ingredients: 2 trimmed, thinly sliced fennel bulbs 2 TBSP flat leaf parsley, finely chopped 4 TBSP Olive Sprig Milanese Gremolata Olive Oil 4 TBSP Olive Sprig Sicilian Lemon Balsamic 1 TSP sea salt Fresh ground pepper, to taste 1/3 cup Pecorino Romano cheese, finely shaved Slivered oranges 3 cups mixed baby greens for presentation (optional) Directions:  Place the shaved fennel in a resealable Ziploc bag or bowl large enough to hold it. Thoroughly whisk together the Milanese Gremolata Olive Oil, Sicilian Lemon Balsamic, salt, pepper, and chopped flat leaf parsley. Pour the dressing over the fennel and toss to evenly coat. Marinate the fennel in the fridge for 2 hours. In a bowl or on a large platter, arrange a bed...

Ingredients: 2/3 Cup Olive Sprig Rosemary Olive Oil 1/4 Cup Sicilian Lemon White Balsamic 2 Eggs 1 TBS lemon zest 2 1/2 TSP fresh chopped rosemary 1/2 TSP vanilla 1 Cup Greek plain yogurt 1 1/2 Cup granulated sugar 3 Cups flour 2 TSP baking powder 1/2 TSP baking soda 1.2 TSP sea salt 1 Cup powdered sugar (for icing) 1-2 TBSP Sicilian Lemon White Balsamic (for icing) Directions: Preheat oven to 350 degrees F. Grease a baking pan of your choice and coatwith a light dusting of flour so the cake can easily be released from the pan. In a large bowl combine Rosemary Olive Oil, eggs, Sicilian Lemon Balsamic,lemon zest, fresh rosemary, vanilla, yogurt, and granulated sugar. Whisk...

Ingredients: 1 large head cauliflower or 1 3/4 lb florets, plus leaves if any 1 medium onion roughly sliced 1/3 cup plus 2 TBSP Milanese Gremolata Olive Oil 1/2 TSP salt, divided 1 1/4 cup parsley roughly chopped 1/2 cup mint roughly chopped 1/2 cup tarragon roughly chopped 1/2 cup pomegranate seeds 1/3 cup pistachio kernels, lightly toasted and roughly chopped 1 TSP cumin 1/3 cup Sicilian Lemon White Balsamic Preheat oven to 425 F. Coarsely grate a third of the cauliflower and set aside in abowl. Break remaining cauliflower into florets, roughly 1-1/4” wide, put in separatebowl with leaves (if you have any) and onion. Toss everything together with 2 TBSPoil and ¼ tsp salt and spread out on...