Citrus Grilled Portabella Burgers

The inspiration for this recipe comes from Chef Jon, who grilled the portabella mushrooms in the same fashion with fig balsamic and used them in a spinach salad.  You can find that recipe here.  This recipe is simple to make and the result is a filling and satisfyingly ‘meaty’ burger.

Some day we will fire our food photographer and hire a good one!

• 4 large portabella mushrooms
• olive oil
• 4 tablespoons Pastamoré Citrus Balsamic Vinegar
• 4 hamburger buns
• 4 ounces herbed goat cheese
• 1 small red onion, sliced and separated
• 1 medium tomato, sliced
• salt & pepper to taste

Heat grill to medium high heat.

Remove stems from the portabella mushrooms and brush the ‘top’ of the cap with olive oil – this will be quickly absorbed by the mushroom.  Place caps gill side up on the grill.  Drizzle about a tablespoon Citrus Balsamic Vinegar into each cap, and season lightly with salt & pepper.  Leave on grill for 10 to 15 minutes until the mushroom is quite tender – you will not need to flip or move them.  The balsamic will sizzle and most will be absorbed into the mushroom as it cooks.

Toast the buns alongside until brown.  Assemble ‘mushroom burger’s’ with the onion and tomato.  Spread or crumble one ounce of the goat cheese on each burger and serve.

Serves 4 generously.

Thyme Roasted Red Potatoes with White Balsamic Reduction

This is a reconstruction on one of our most popular recipes.  Originally we used our White Balsamic Vinegar, but as is the case with our fabulous fan base, a suggestion came in to use our White Balsamic with Pear instead.  What was already and easy yet extravagant side dish was raised to a new level - the very subtle pear back note in fact brightened the dish.  What follows is the recipe revised with the use of the White Balsamic with Pear.  One last note, our Traditional Barrel-Aged Balsamic Vinegar or any of our balsamic vinegars infused with fruit would also work well.

Joseph Phelps 1993 Cabernet Sauvignon is optional

• 1 1/2 pounds small red-skinned potatoes, scrubbed, halved
• olive oil-flavored nonstick vegetable oil spray
• 3 tablespoons chopped fresh thyme
• 2 teaspoons garlic salt
• ¾ cup Pastamoré White Balsamic Vinegar with Pear
• 1 tablespoon sugar

Preheat oven to 400°F.  Place potatoes in large bowl and generously spray with nonstick spray.  Toss to coat.  Sprinkle with 2 tablespoons thyme and all of the garlic salt.  Toss to coat.  Spray rimmed baking sheet with nonstick spray.

Arrange potatoes cut side down on sheet.  Roast potatoes until tender and golden brown, turning every 15 minutes and roasting about 40 minutes total.

Meanwhile, boil vinegar and sugar in heavy small saucepan over medium high heat until liquid is reduced to 1/3 cup, about 10 minutes.  Mix in remaining 1 tablespoon thyme.

Transfer potatoes to plates.  Drizzle reduced balsamic syrup over potatoes.

Serves 4.

Oven Roasted Parsnips & Carrots with White Balsamic Vinegar

In our opinion parsnips have always been underrated.  Come to think of it so is roasting vegetables.  Both are healthy and easy choices, and along with ever popular carrots, these make for an attractive and tasty side dish.  And there is a benefit to the finished product looking like colorful French fries – kids will want to eat and love them!

• 1 pound medium parsnips, trimmed, peeled
• 1 pound medium carrots, trimmed, peeled
• 2 tablespoons Pastamoré Rosemary with Roasted Garlic Dipping Oil
• 1 tablespoon Pastamoré White Balsamic Vinegar
• 1 teaspoon coarse kosher salt
• ½ teaspoon black pepper

Preheat oven to 425°F.

Cut the parsnips and carrots into what will look like French fries – they should be about 3 inches by ½ inch by ½ inch.  Combine parsnips and carrots in a bowl.  Drizzle oil and white balsamic, sprinkle in the salt & pepper; toss to coat evenly.  Spread in even layer on baking sheet.  Roast until vegetables are tender and brown around edges, stirring occasionally, about 45 minutes.

Serves four.