Flowers are blooming and trees are budding as spring arrives. Many people's taste for braised meats and comfort cuisine is waning, giving place to lighter, fresher, and easier-to-prepare meals.
With a desire to eat lighter and fresher, people are turning to fruity and citrusy balsamic vinegar, and one of the most popular and adaptable is Sicilian Lemon White Balsamic Vinegar. This vinegar has a lovely sweet-tangy balance that complements a variety of foods, from meat to vegetables.
Lemon White Balsamic Vinegar uses:
Dressing for salad– 3 parts oil to 1 part vinegar makes a simple vinaigrette. The Sicilian Lemon White Balsamic Vinegar goes well with a number of the infused olive oils, such as Basil, Blood Orange, Rosemary, Tuscan Herb, and Chipotle for a little heat. Drizzle baby arugula with a little olive oil and Sicilian Lemon White Balsamic Vinegar for a quick salad. People can enjoy dinner with some grilled chicken.
12 tsp salt, 14 tsp pepper, and 2 T chopped flat-leaf parsley in a marinade made with equal parts Sicilian Lemon White Balsamic Vinegar and olive oil12 tsp salt, 14 tsp pepper, and this marinade are fantastic for chicken or white fish like tilapia.
A finishing touch for grilled or sautéed vegetables –
· Over grilled asparagus, sautéed carrots, grilled or steamed artichokes, or grilled or roasted Brussels sprouts, drizzle Sicilian lemon balsamic vinegar. The vinegar's sweet and tart flavor pairs wonderfully with spring veggies.
· Make a vinegar-based potato salad instead of a mayonnaise-based potato salad. People were inspired by a Jumbo Asparagus salad served at Century House in downtown Woodstock, but they adapted it for the Leaning Ladder.
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