Verbena Bell Pepper Balsamic Vinegar
No added sugars. All natural, always!
How to Use Balsamic Vinegar
Balsamic vinegar is delicious drizzled over salads, of course. But try it in cooked dishes, too. Balsamic vinegar holds onto its spicy kick, balancing the rich flavor of meat, poultry, and fish, and adding welcome acidity to vegetables. Some flavored balsamic vinegars are also great to add to fruit, cheesecake, poundcake, ice cream, yogurt, drinks, and more.
BELL PEPPER BALSAMIC CHICKEN
¼ cup Verbena Spanish Hojiblanca olive oil, divided
4 skinless, boneless chicken breast halves - cut into strips
salt and pepper to taste
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 medium onion, thinly sliced
4 large cloves garlic, finely chopped
1 tablespoon dried basil
¼ cup Verbena Bell Pepper balsamic vinegar, divided
DIRECTIONS:
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.
GLAZED BELL PEPPER GREEN BEANS
1 Tablespoon Verbena Garlic olive oil3/4 cup finely diced red bell pepper, 1 small
1 clove garlic, minced
1 – 12 ounce package trimmed whole green beans, about 4 cups
2 Tablespoons Verbena Bell Pepper balsamic vinegar
1/4 Teaspoon sea salt, or to taste
1 Tablespoon chopped fresh basil
DIRECTIONS:
Preheat a 9″ cast iron skillet over medium high heat. When the pan is hot, add the olive oil and red bell pepper. Sauté until the pepper begins to soften, about 2-3 minutes.
Then add the garlic and cook until fragrant, another 30 seconds.
Finally add the green beans and balsamic vinegar to the pan, cover and simmer for 3-4 minutes or until the beans are crisp tender.
Remove the pan from the heat and season to taste with sea salt.
Stir in the basil and serve immediately.
