Verbena Garlic Dark 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.
 
 
 
GARLIC BALSAMIC MUSHROOMS
1 Tbsp Verbena Tunisian Chemali Olive Oil
1 Tbsp Sugar
1 tablespoon Butter
1 tsp Pepper
1 tablespoon minced Garlic
1 tsp dried Rosemary
16 ounces Mushrooms whole or halved
4 Tbsp Verbena Garlic Balsamic Vinegar
1 Tbsp Light Soy Sauce low sodium
chopped green onions or parsley for topping
DIRECTIONS:
 Heat olive oil and butter in a skillet and add garlic. Sauté the garlic till fragrant and add the mushrooms. Toss the mushrooms once and then cook them on medium high heat, tossing them again a few minutes later. Cook for a total for 4-5 minutes or till the mushrooms are tender.
Add balsamic vinegar, soy sauce, sugar, pepper and rosemary and toss to coat the mushrooms in the sauce. Cook for another minute or two and serve topped with chopped green onions or parsley.
 
 
 
 
GARLIC BALSAMIC CHICKEN
4 (1 pound, total) boneless, skinless chicken breasts
1/2 Tbsp dried oregano
3 Tbsp Verbena Greek Kalamata olive oil
1/2 Tbsp dried basil
4 Tbsp Verbena Garlic balsamic vinegar
1 tsp salt
3 cloves garlic, minced 
1/2 tsp fresh ground black pepper
DIRECTIONS:
Place chicken breasts in a large resealable plastic bag; set aside.
In a mixing bowl, whisk together oil, vinegar, garlic, oregano, basil, salt and pepper.
Add marinade to the chicken breasts; seal the bag and refrigerate for 1 hour, or up to 12 hours.
To Bake
Preheat oven to 425˚F. Remove chicken from marinade; discard marinade.
Lightly pat dry the chicken breasts with paper towels.
Coat a baking dish with olive oil.
Add chicken breasts to the baking dish; lightly coat chicken with olive oil and bake, uncovered, for 22 to 24 minutes, or until internal temperature registers at 165˚F. Start checking for doneness at the 20-minute mark.
Remove from oven and let stand 8 to 10 minutes before cutting.
Top with a drizzle of balsamic vinegar and serve.
To Grill
Preheat an outdoor grill to medium-high; about 425˚F to 450˚F.
Brush grill grates with oil.
Grill chicken for 5 to 8 minutes per side, or until internal temperature reaches 165˚F. Thicker chicken breasts will need more time to cook.
Remove from grill; let stand 8 to 10 minutes before cutting.
Top with a drizzle of balsamic vinegar and serve.