HELLO OIL AND VINEGAR LOVERS

I am pleased to be able to share my experiences, thoughts and ideas on different ways to add a new depth flavor to dishes that have become boring. Experimenting in the kitchen is something I learned from my mother; she taught me to make an old dish new every time. If you make a recipe, be sure to let me know.   

​Enjoy Endless Possibilities
Pemmie Sheasby 

Introducing Vidalia Onion Vinegar
Vidalia onions are know for their mild and sweet flavor. Did you know some people will eat them like an apple?  They are that mild. These special onions are only grown in a specific area of Georgia due to the low sulfur in the soil and have a relatively short growing season, April through June.  This one-of-a-kind flavor is now available year around with our Vidalia Onion Vinegar.  White Balsamic Vinegar and Vidalia onion juice have been blended with just the right balance to create a new pantry staple. Use it in any vinaigrette recipe, for dressing roasted vegetables, or deglazing a pan of chicken.
​

Suggested Recipe
VIDALIA ONION GLAZED BRUSSEL SPOUTS
INGREDIENTS
​1 lb. Brussels sprouts, cleaned and halved
2 tbsp. extra-virgin olive oil***
1/2 c. Vidalia Onion vinegar
2 tbsp. honey
1 tbsp. dijon mustard
2 cloves garlic, minced
Kosher salt
Freshly ground black pepper

DIRECTIONS

• In a large skillet over medium heat, heat olive oil. Add Brussels sprouts, cut side down, and cook undisturbed, 3 to 4 minutes, until golden on the bottom. Add ¼ cup water and cover. Steam Brussels sprouts until tender, about 3 minutes. Add a tablespoon of water if the skillet seems to be dry. 
• Remove sprouts from skillet and place on plate.
• Add vinegar, honey, mustard, and garlic to skillet and whisk to combine. 
• Bring to a simmer and cook until thick and syrupy, 6 to 8 minutes. Return sprouts to pan, toss to coat, and heat through, 2 to 3 more minutes. 
• Season with salt and pepper and serve immediately.

***Secret twist: Use Lemon Infused Olive Oil

Did You Know?
​Any flavored vinegar can be used to create something special. Create a glaze by cooking, called reducing, the vinegar till it is creamy and thick. 
 Drizzle over bruschetta.
Add a small dish to a cheese platter or charcuterie board.
Spoon some over an avocado for a tasty snack. 
Stuff endive with goat cheese and sliced cherry tomatoes, then drizzle with your balsamic glaze.