Quinoa Salad (cold) w/White Balsamic Vinegar – Janet, West Chester, PA

A definate one to try!

1 c Quinoa
2 TBSP of Frozen Orange Juice
DIVINO White Balsamic Vinegar
2 Medium size Carrots sliced
2 Stalks of Celery sliced
1 Red Pepper chopped
Pomegrante seeds or Craisins chopped
Sliced Almonds

Cook the quinoa.  And then add in everything except the almonds.  Drizzle with DIVINO White Balsamic Vinegar to taste, toss then chill in frig.  Serve with the sliced almonds on top.  Doesn’t this sound delicious . . . .love quinoa!!

Ginger Pureed Carrots w/Blood Orange EVOO – Barbara, Glenridge, NJ

Thanks for sharing this with us Barbara.  She had purchased DIVINO Blood Orange EVOO and was explaining to me what she was doing with the product.

First wash and peel carrots then cut into chucks and boil together with grated fresh ginger.  When the carrots are softened drain them.  Take the cooked carrots and put into a food processor or blender.  Add DIVINO Blood Orange EVOO, butter, more fresh ginger to taste, salt and a squeeze of agave.  Puree all together and serve.

Sounds like a great recipe.  One I must try myself.  Thank you again!

Steamed Carrots w/Toasted Hazlenuts & Blood Orange EVOO – Bonnie, King of Prussia PA

Not sure how long ago Bonnie shared this idea with me but here it is.  Haven’t made it myself as my parents aren’t fans of hazlenuts (but I am) but I do know how good DIVINO Blood Orange EVOO is on carrots!

First chop up hazelnuts, toss them in DIVINO Blood Orange EVOO and then toast in your toaster oven.  Thinly slice your carrots and steam them.  Drain then toss with infused toasted hazlenuts and serve.  Easy peasy . . .sounds yum!

Thanks again Bonnie for sharing!

Mango Chicken w/Mango Balsamic Creme Glaze – Alex, Mancester, NJ

Thank you so much Alex for this idea!  So now that I’ve made it THREE times becuz it’s so yummy . . .here it is.

Ingredients you’ll need:
Chicken cutlets
Sweet Red Peppers – chopped
Sweet onions – chopped
Fresh Mango and Pineapple – chopped
Fresh ginger – grated
Honey
Chicken stock
DIVINO Mango Creme Glaze

I took chicken breasts and cut them in half “both” ways so now I have cutlets.  Took the cutlets and par cooked them in my new awesome ceramic cookware. I cooked till they were golden brown and hopefully sealed in all the juices.  Removing chicken from pan I then sauteed my chopped red peppers and then added chopped sweet onions till soft. Now grate fresh ginger and add chopped fresh mango and pineapple.  Just a few minutes to “hang out” together. Of course a little salt & pepper.

I then took my cooled cutlets and spread (not with basting brush) the DIVINO Mango Creme Glaze on both sides and put into a 13 x 9 pyrex dish.  Took the sauteed mixture of veggies & fruit and spread over top.  Into the oven to bake at 350 degrees for 45 minutes.  With 5 minutes to go and drizzle honey on top and added some chicken stock to make a sauce.  I served this over basmati rice and it was delicious.  If you just happen to have some haberno honey to drizzle before serving it’s amazing!

Brussel Sprouts & Bacon w/Sorrento Lemon EVOO – Marc, Lansdale, PA

I think I got this right . . . thank you Marc from Lansdale, PA

Brussel Sprouts that are washed, cleaned and halved. Put in a greased pyrex or other shallow pan. Drizzle DIVINO Sorrento Lemon EVOO then cover with chopped bacon slices. How much bacon . . .is there ever enough? Put in oven at 350 for about 30 minutes. Be sure to turn every 10 minutes.

Sounds great . . . .Love, Peace and Bacon Grease . . .YUM!!

Variation:  Instead of using real bacon you can now use DIVINO Bacon Extra Virgin Olive Oil!!

Zippy Mango Side Dish w/Coconut Balsamic Vinegar – Jen, Forked River, NJ

This was given to me by Jen of Forked, River, NJ! This sounds amazing – a wonderful quick side dish.

Mango – chopped
Red Onion – chopped
Jalepeno – chopped (I would take the seeds out myself or just leave a few)
Cilantro – chopped

She combined these different ingredients and drizzled with DIVINO Coconut White Balsamic Vinegar. Wondering if you changed out the mango for watermelon and drizzled PassionFruit Balsamic Vinegar???

Thanks, Jen!