Taste-test : Balsamic Vinegar

Balsamic Massaged Spinach with Grilled Peach salad

Ingredients:

Salad base:

• 2 handfuls spinach or any choice of mix greens
• 1 peach
• Some toasted walnuts

Dressing:

• 2 tbsp Balsamic Vinegar
• 1 tbsp extra virgin olive oil
• salt & pepper to taste

Directions:

1. Mix dressing ingredients in a bowl.
2. Halve peach and remove pits. Place peach cut-side down on medium high heat and oiled grill.
3. Cook until desired grill marks appears. Turn over peach and baste the cut sides with some vinaigrette.
4. Add spinach and massage with remainder dressing for at least 2 minutes.
5. Assemble by plating spinach topped with sliced grilled peaches and some toasted walnuts.
6. Serve room temperature.

Whole Wheat Sweet Potato Gnocchi with Bella Mushrooms and Greens

Ingredients:

• 2 cups of boiling water
• 1 cup of prepackaged or homemade Gnocchi
• 3 tbsp extra virgin olive oil
• a handful green beans
• 1 small head of broccoli, chopped into florets
• 1/2 cup of bella mushrooms, sliced
• 1 tsp garlic, finely minced
• 1 tsp red pepper flakes
• 1 tsp herb de provence
• 1 tbsp balsamic vinegar
• salt & pepper to taste

Directions:

1. Following the instructions on package – boil water and add gnocchi. Cook for 2-3 minutes till gnocchi floats to the top. Remove gnocchi once done.
2. In the same water, add some salt, throw in beans and broccoli florets. Blanch for a minute or two. Remove and add to ice cold water to stop the cooking.
3. In a medium-high heat skillet, spoon in cooking oil to sauté mushrooms with garlic and red pepper flakes till fragrant (about 3 minutes).
4. Throw in gnocchi, green beans, broccoli and sprinkle some herb de provence, salt & pepper to taste. Sauté for 2 minutes.
   
5. Just before plating, drizzle some balsamic vinegar and stir to combine.
6. Have your fork by your side, ready to dig in!