Salt Spring Island Artisan Vinegar

from orchard to bottle

georgep

Greek Pasta Salad

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  • 2 cups penne pasta
  • 1/4 cup Classic Balsamic Vinegar
  • 1 Tablespoon lemon juice
  • 2 cloves garlic, crushed
  • 2 teaspoons dried oregano
  • salt and pepper to taste
  • 2/3 cup extra virgin olive oil
  • 10 cherry tomatoes, halved
  • 1 small red onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1/2 cucumber, sliced
  • 1/2 cup sliced black olives
  • 1/2 cup crumbled feta cheese

Fill a large pot with lightly salted water and bring to a rolling boil over high heat.  Once the water is boiling, stir in the penne, and return to a boil.  Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes.   Rinse with cold water and drain well in a colander set in the sink.

Whisk together the vinegar, lemon juice, garlic, oregano, salt, pepper and olive oil.   Set aside.  Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives and eta cheese in a large bowl.   Pour vinaigrette over the pasta and mix together.   Cover and chill for 3 hours before serving.

Thanks to Bree’s mom Judi for this recipe!

Chopped Salad With Maple Sesame Vinaigrette Dressing

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  • 1 Tablespoon olive oil
  • 1 Tablespoon sesame oil
  • 2 Tablespoons Oak Aged Blackberry Balsamic Vinegar
  • 1 Tablespoon real maple syrup
  • 1 Tablespoon soy sauce or tamari
  • 1 clove garlic, finely minced

In a small bowl, whisk 1 Tablespoon of olive oil, the sesame oil, vinegar, maple syrup, soy sauce and minced garlic.

Salad:

  • 1 small bunch kale
  • 1 small head of Napa cabbage, shredded
  • 1 baby book choy, thinly sliced
  • 4 carrots, shaved into long strips with a peeler
  • 2 Tablespoons hemp seed or toasted sesame seeds
  • freshly ground pepper to taste

Strip the stems from the kale leaves and roll the leaves in a chiffonade to slice into very thin strips.  In a large bowl combine the kale and remaining Tablespoon of olive oil.  Lightly massage the kale leaves with your hands until the leaves soften and begin to wilt (about 30 to 60 seconds).   Place in large serving bowl and add the shredded cabbage, bok choy, carrots and dressing tossing well to coat.  Let the salad stand for 10 minutes to marinate.  Top with seeds and season with freshly ground pepper.

Thanks to Bree’s mom Judi for this recipe!

Sweet And Sour Cucumbers With Fresh Dill

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  • 2 english cucumbers (1 1/2 pounds)
  • 1 Tablespoon coarse kosher salt
  • 1/2 cup Thai Chili infused Plum Vinegar
  • 1/4 cup finely chopped fresh dill
  • 3 Tablespoons sugar
  • 1/2 teaspoon freshly ground black pepper

Place cucumber slices in colander.  Sprinkle with salt, toss to coat.   Let stand 15 minutes, stirring occasionally. Meanwhile, for dressing, stir vinegar, dill, sugar and pepper in large bowl until sugar is dissolved.Drain cucumbers well, pat dry.  Add cucumbers to dressing and stir to blend. Refrigerate at least 15 minutes and up to 2 hours, serve cold.

Thanks to Bree’s mom Judi for this recipe!

Creamy Buttermilk Cole Slaw

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  • 2 pounds cabbage (about 1 medium head) red or green or combo shredded finely
  • salt to taste
  • 2 medium carrots, grated
  • 1 cup buttermilk
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 small shallots, minced (about 2 Tablespoons)
  • 1/4 cup minced fresh parsley leaves
  • 1 teaspoon Raspberry Champagne Vinegar
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon ground black pepper

Toss shredded cabbage, carrots.   Stir buttermilk, mayo, sour cream, shallots, parsley, vinegar, sugar, mustard, 1/2 teaspoon salt and pepper together in small bowl.  Pour dressing over cabbage and toss to combine.   Refidgerate until chilled, about 30 minutes.   Can be refrigerated for up to 3 days.

Thanks to Bree’s mom Judi for this recipe!

Satay Dip

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  • 1 Tablespoon olive oil
  • 1 Tablespoon roasted sesame oil
  • 2/3 cup finely chopped red onion
  • 1 1/2 teaspoons finely chopped garlic
  • 1 1/2 teaspoons grated fresh ginger
  • 1/4 teaspoon red pepper flakes
  • 1 Tablespoon Thai Chili infused Plum Vinegar
  • 1/4 cup light brown sugar
  • 2 Tablespoon soy sauce or tamari
  • 1/2 cup peanut butter
  • 1/4 cup ketchup
  • 2 Tablespoons sherry
  • 1 1/2 teaspoon lime juice

Whisk and cook for one minute.

Thanks to Bree’s mom Judi for this recipe!

Six Minute Chocolate Cake

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  • 1 1/2 cups flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/2 cup oil (canola, sunflower, safflower)
  • 1 cup cold water or brewed coffee (can use a heaping teaspoon of coffee substitute, i.e. Krakus and add it to the dry ingredients and use the one cup of cold water)
  • 2 teaspoons pure vanilla extract
  • 2 Tablespoons Blackberry Vinegar

Preheat the oven to 375 degrees.Sift together the flour, cocoa, baking soda, salt, coffee substitute and sugar into an ungreased 8 inch square or a 9 inch round baking pan.   In a 2 cup measuring cup, measure and mix together the oil, water or coffee and vanilla.  Pour the liquid ingredients into the baking pan and mix the batter with a fork or small whisk.  When the batter is smooth, add the vinegar and stir quickly.  There will be pale swirls in the batter where the baking soda and vinegar are reacting.  Stir just until the vinegar is evenly distributed throughout the batter.  Bake for 25 to 30 minutes.

Thanks to Bree’s mom Judi for this recipe!

Grilled Salmon with Tarragon Dijon Vinaigrette

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For the vinaigrette mix together:

  • 3 tsp Tarragon infused Plum Vinegar 
  • Pinch salt 
  • 1 tsp sugar
  • 1 tsp Dijon mustard
  • 1-2 tsp mayonnaise
  • 4-5 tsp vegetable oil

Taste and add more mayo or vinegar to taste. Refrigerate until ready to serve.  

  • 2 portions Sockeye or Coho Salmon fillet (175 g each)
  • Four cups mixed spring greens including arugla
  • Salt and pepper to taste 

Rinse salmon and pat dry with paper towel. Sprinkle flesh side with salt and pepper to taste. Preheat BBQ. Clean and oil BBQ grill well. Place salmon flesh side down for 4 minutes until it releases easily. Flip and grill another 4-5 minutes until done (about 10 minutes per inch total cooking time). Alternatively broil on high for about 10 minutes until cooked through. 

Toss greens with vinaigrette until evenly coated. Pile onto two plates and serve salmon on top.  Yum!

Thanks to Andrea LeBorgne of Monsoon Coast Exotic World Spices for this great salmon dish!

Peach Magic

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  • 1 oz Bourbon
  • 1/2 oz Peach Balsamic Vinegar 
  • 1/2 oz simple syrup
  • 1-2 squeeze of lime 
  • 2 oz soda 

Combine bourbon, peach balsamic vinegar, simple syrup and fresh lime in shaker.  Add ice and shake vigorously for 10 seconds.  Strain into short cocktail glass over ice.  Add soda and stir in gently.  Garnish with lime wedge and serve. 

Spicy Cucumber Fizz

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  • 4 slices of cucumber 
  • 6-8 mint leaves 
  • 1/2 oz Thai Chili infused Plum Vinegar
  • 1/2 oz simple syrup 
  • 2 oz soda 
  • 1 oz Gin 

Combine cucumber, mint, simple syrup, gin and mint vinegar in shaker with ice and shake vigorously for 10 seconds.  Pour all contents into cocktail glass.  Add soda and stir in gently.  Garnish with lime wedge and serve. 

Strawberry Mint Cucumber Fizz

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  • 4 slices of cucumber 
  • 6-8 mint leaves 
  • 1/2 oz Strawberry Fig Balsamic Vinegar
  • 1/2 oz simple syrup 
  • 2 oz soda 
  • 1 oz Gin

Combine cucumber, mint, simple syrup, gin and mint vinegar in shaker with ice and shake vigorously for 10 seconds.  Pour all contents into cocktail glass.  Add soda and stir in gently.  Garnish with lime wedge and serve.