The AWESOME PAIRING CHART!

Official Master Pairing Chart Long time in the making and ALWAYS changing as we discover things and absolutely want to share with YOU!Cross ref pairing chart

Cashew Quinoa w/DIVINO Ginger Balsamic Creme Glaze and . . ..

cashew quinoa

This isn’t a “recipe” but what I put together. Actually had this salad in Maine and they used a peanut-ginger dressing. It was so delicious I wanted to make it my own with DIVINO products. Quinoa Shredded Cabbage – I used purple cabbage . . .looks great. Julienned Red Bell Pepper Bermuda Onion – sliced Cucumber – sliced Carrot – sliced Edamame Snap Peas Green Onion – sliced Cilantro Garnashed … Read More →

Blood Orange EVOO Shaved Brussel Sprout Salad @JZeats (Instagram)

Blood Orange EVOO Shaved Brussel Sprout Salad 1 cup or about 8-10 shaved brussel sprouts 1 watermelon radish (thinly sliced) 1 lemon (juice) 1 tbs Dijon mustard 2 tbs DIVINO blood orange infused olive oil 2 tbs DIVINO classic olive oil 2 tbs truffle marcona almonds (roughly chopped) – you can find these at Trader Joes or substitute for regular almonds ¼ cup sliced oranges In a small mixing bowl, … Read More →

Easy Baked Salmon with Red Chile Mango Salsa over Coconut Lime Jasmine Rice – @JZeats (Instagram)

Easy Baked Salmon with Red Chile Mango Salsa over Coconut Lime Jasmine Rice The Goods: 2 6oz Salmon filets 1 lemon (juice & zest) 1.5 tbs garlic 3 tbs olive oil Pepper to taste 2 mangoes (diced) 1 lime (zest) 2 red chili peppers (sliced or diced) 1/8 cup red onion (thinly sliced) ¼ cup cilantro 2 tbs olive oil 1 cup brown jasmine rice 2 tbs DIVINO Coconut White … Read More →

Caribbean Marinated Mako Steaks w/Charred Pineapple Salsa, Chef Jason Crispin

IMG_2080(1)  mako

Caribbean Marinated Mako Steaks with Charred Pineapple Salsa Serves 4 Caribbean Marinated Mako Steaks 4- 5 ounce Mako Steaks 1/4 cup fresh cilantro, finely chopped 1 large clove garlic minced Juice of 1 lemon 1 scallion minced 1 teaspoon caribbean jerk seasoning 2 tbsp DIVINO Lime infused extra virgin olive oil Salt and pepper to taste First, combine the infused oil, jerk seasoning, scallion, garlic, lemon juice and cilantro in … Read More →

Apple Cider Balsamic Reduction Scallops – @jzeats (Instagram)

IMG_8482 - scallop1

This was PACKED with flavor and extremely easy to make! Next time @jzeats makes this she’ll have to try using DIVINO Classic Balsamic Vinegar. I know it would be GREAT! Apple Cider Balsamic Reduction Scallops (For 2) 6 Large scallops 3 strips thick cut bacon 1 avocado 2 tbs mint (finely chopped) 3/4 cup apple cider 2 tbs balsamic 1 tbs honey DIVINO Blood Orange Balsamic Crème Glaze 1/2 tbs … Read More →

Classic Balsamic Vinegar – Portebello Mushroom & Fresh Mozzarella, Rodney of Marmora, NJ

Thank you Rodney!  We met at the Upper Township Farmer Market. I wrote this down really quick so here it is. First saute sweet onions, red peppers, button mushrooms, asparugus tips, and fresh spinach & basil.  Then carefully use this as a topping for your portebello mushrooms.  Top it off with thin slices of fresh mozzarella and slowly grill.  Finish with a healthy drizzle of DIVINO Classic Balsamic Vinegar. Can’t … Read More →

Chocolate Balsamic Vinegar & White Truffle EVOO over Linguine, Kevin of Lakewood, NJ

Thank you SO much Kevin for turning me on to this combination.  I met Kevin at the Jersey Shore Wine Festival! This is amazing!  Just drizzle some DIVINO Chocolate Balsamic Vinegar & DIVINO White Truffle EVOO over the best liguine you can get your hands on.  City2Shore Gourmet will be selling imported liguine and penne from Italy but only at a few markets. Just try this combination . . . … Read More →

Brussel Sprouts & Scallops w/Sorrento Lemon EVOO – Kathy of Seaside Park, NJ

brussel sprouts & scallops lemon

Kathy . . .thanks so much for sharing and the picture.  Sorry it took so long for me to post!! Kathy was just grilling it . . . .tossed both the brussel sprouts and scallops in the DIVINO Sorrento Lemon EVOO and put it on the grill.  YUM!! As an added note:  I did my brussel sprouts this way then added chopped reduced sugar craisins aong with a drizzle of … Read More →

Pork Tenderloin w/Fig Creme Balsamic Glaze, Apples & Rosemary

pork with fig creme

This is just a take off of the Chicken Mango recipe but with Pork Tenderloin. Heat saute pan then pour in DIVINO Blood Orange EVOO (just a tsp. or so), let oil heat up and pan sear the tenderloins.  I took the seared tenderloins and let them cool  I coated both sides of tenderloins with DIVINO Fig Creme Balsamic Glaze then placed them in a 13 x 9 pyrex.  Before … Read More →