Quick Caesar Dressing

1 Tbsp VE Balsamic Vinegar
3 Tbsp Olive Oil
1 Tbsp VE Caesar Dressing Mix (add more to taste)

Mix all ingredients together then pour over salad.

Quick Chicken Cacciatore

Serves 4

2 cups (500 ml) sliced mushrooms, divided
1 - 28 oz can diced tomatoes
1 Tbsp VE Balsamic Vinegar
1 Tbsp VE Verde Vinaigrette
4 chicken legs, bone in, skin removed
1 or 2 green peppers, coarsely chopped

1. Over medium high heat combine 1 cup of the sliced mushrooms, tomatoes, VE Balsamic Vinegar and VE Verde Vinaigrette in a large pot. Bring to a boil then reduce heat and allow to simmer for 10 minutes.
2. Add chicken to sauce and continue to cook for 30 minutes more.
3. Add green peppers and remaining mushrooms. Cook for 10 minutes more.
4. Serve over pasta or rice.

Bruschetta Bowtie Pasta

Serves 4
1 lb (450g) package bowtie pasta
2 – 28 oz (796ml) cans diced tomatoes
1/4 cup olive oil
1 Tbsp VE Balsamic Vinegar
1 Tbsp VE Pesto Herbs
1 Tbsp VE 3 Onion Dip Mix
1/2 cup grated Parmesan cheese
VE Sea Salt & VE Pepper, to taste
Grilled Italian sausage, sliced

1. Cook pasta in boiling water.
2. While pasta is cooking combine the following ingredients in a large bowl: tomatoes, olive oil, VE Balsamic Vinegar, VE Pesto Herbs and VE 3 Onion Dip Mix. Set aside.
3. Stir cooked, drained, pasta into bowl with tomato mixture. Add freshly grated Parmesan cheese, VE Sea Salt and VE Pepper. Toss. Serve with a nice crusty bread.

African Vegetables

by Jacqueline McGrath
Yield: 6 cups
1 tsp VE Cumin seasoning
1 1/2 tsp VE Herb & Garlic Dip Mix
1 small onion
1 large eggplant (cut into ½ inch pieces)
1 small red pepper (cut into 1 inch pieces)
1 small zucchini (cut into ½ inch pieces)
2 large tomatoes (cut into ½ inch pieces)
1 ½ Tbsp VE HARISSA sauce, made per jar
1-2 Tbsp VE Balsamic Vinegar
¾ cup crumbled Feta

Lightly grease frying pan with oil. To frying pan add first 6 ingredients toss to mix. Cook over medium heat, stirring occasionally, for about 10 minutes.
Stir in tomatoes and VE Harissa Sauce, cooking uncovered for 2 more minutes.
Stir in balsamic vinegar then remove from heat. (You may add extra VE Harissa if you like your food spicy)
Serve over rice garnished with Feta cheese.

Optional: You can use this for a wrap filling that may be eaten hot or cold.

Sautéed Zucchini & Tomato

Serves 4

2 tsp (10 ml) vegetable oil
2 1/2 cups (625 ml) zucchini, roughly chopped and unpeeled
1 1/2 cups (375 ml) roughly chopped tomato
1 Tbsp (15 ml) VE Rustico Sauce Mix
VE Sea Salt, to taste
VE Garlic Pepper, to taste
1 Tbsp (15 ml) VE White Balsamic Vinegar (optional)

1. Heat frying pan on medium high. Add
oil and zucchini. Sauté for about 4 minutes, or until nicely browned on all sides.
2. Add tomato and VE Rustico Sauce Mix. Sauté for 1 – 2 minutes then remove from heat and season with Salt and Pepper.
3. Optional: you can add VE White Balsamic Vinegar at this point if you wish. Gently stir stir into Zucchini mixture.
4. Serve immediately.

Bread Machine Focaccia Bread

1 1/4- cups warm water
5 Tbsp olive oil
3 cups of flour
1 tsp sugar
2 Tbsp VE Focaccia Bread Spice
1 tsp salt
2 tsp yeast
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1/3-cup cornmeal
1/3-cup parmesan cheese (optional)

1. Make according to dough setting of Bread Machine.
2. When cycle is complete turn dough out and divide into two pieces. Prepare 2 pizza pans with some oil and dust with cornmeal. Spread dough on pans. Let rise.
3. Bake at 425 F for 10-15 minutes. Cool then cut into wedges and serve.

Note: a nice dip for this bread is one made with VE Balsamic Vinegar and olive oil.

Sun Dried Tomato Pesto with Brie

1/4 cup chopped sun dried tomatoes
2 tsp olive oil
2 tsp VE Balsamic Vinegar
1/2 tsp dried basil or VE Pesta Mix
2 cloves garlic
1/4 cup fresh parsley, chopped
pepper to taste
2 - 125 g. round Brie cheese

1. Place sun dried tomatoes in medium bowl and with boiling water; let stand for 15 minutes then drain.
2. In a small frying pan heat oil. Add vinegar, basil and garlic and cook, stirring, for 1 minute. Remove from heat.
3. Add parsley, pepper and tomatoes. Stir to mix. Let cool.
4. Remove top rind off of cheese pieces and place on a baking sheet. Spoon tomato mixture on top of cheese. Bake at 350 for 5-10 minutes, until cheese is melted slightly. Serve with crackers.

Spinach Salad With Goat Cheese

1/4-cup walnut pieces
1 clove garlic
1/4 cup VE Balsamic Vinegar
1 Tbsp Dijon mustard
3/4 cup olive oil
6 slices bacon, chopped
2 bunches of spinach
1/4 cup goat cheese, cubed

1. Finely chop walnut and garlic in food processer.
2. Add balsamic vinegar and mustard until well combined.
3. With the food processor still running add oil, dressing will thicken.
4. Cook bacon until crisp. Drain and set aside.
5. Toss washed spinach with just enough dressing to coat leaves. Garnish with bacon and cubed goat cheese.

Chicken with Oregano and Feta Sauce

4 boneless, skinless chicken breasts
1/2 tsp ground thyme
2 Tbsp VE Balsamic Vinegar
2 tsp olive oil
2 Tbsp flour
1 cup skim milk
1 cup broccoli
1 1/2 oz. Feta Cheese, crumbled
1 tsp lemon juice
2 cup cooked rice

1. Sprinkle chicken with vinegar and thyme.
2. Over medium-high heat oil in frying pan. Add chicken. Cook 4-5 minutes, until no longer pink. Remove chicken from pan and set aside.
3. Whisk flour into milk and add to frying pan. Stir while cooking until thick and bubbly, about 2-3 minutes. Stir in broccoli, cheese and lemon juice; reduce heat to low. Simmer until cheese has melted.
4. Serve chicken over cooked rice. Spoon sauce over top.

Sun Dried Tomato & Rosemary Roasted Onions

Serves 4
1 lb very small onions(or thick slices or wedges of larger onions)
1/4 cup olive oil
1 tsp VE Focaccia Bread Spice
1 Tbsp VE Mediterranean Vinegar or VE Balsamic Vinegar
1 Tbsp VE Sun Dried Tomato Herb Dip Mix
VE Sea Salt & VE Pepper, freshly ground (to taste)

1. Lightly grease oven proof casserole dish with some olive oil.
2. Cut onions into thick slices or wedges and place in casserole dish.
3. Mix together remaining ingredients and pour over onions. Mix well to coat onions.
4. Cover with foil. Bake for 20 minutes. Remove foil and bake for 20 minutes more.
5. Serve hot or at room temperature.

Easy Balsamic Dressing

1/2 cup olive oil
2 tsp Soya sauce
2 Tbsp sugar
1 tsp VE Herb Mustard
2 - 4 Tbsp VE Balsamic Vinegar
1/2 cloves freshly crushed garlic

Mix together above ingredients. Refrigerate for 1/2 hour then serve over salad.

Balsamic Chicken

Susie, the inventor of this recipe, is famous for her lack of measuring – so all measurements are approximate.
Chicken Breasts
VE Spanish Seasoning
VE Sea salt
1/2 cup VE Balsamic Vinegar
1/8 cup Vegetable Oil
1/8 cup Worcestershire Sauce

1. Dust chicken breasts with Spanish Seasoning and Salt.
2. In a bowl mix the liquid ingredients together and pour over the chicken. Let marinade over night in fridge.
3. Place in a casserole dish with some asparagus and carrots (with liquid), cook covered at 325° for 30 - 40 mins.