Maple Balsamic Food

MAPLE-BALSAMIC VINAIGRETTE

Steps:

• Place vinegar, maple syrup, Dijon mustard, salt, and pepper into a blender. Pulse to combine, then add the olive oil in a steady stream with the motor running.

MAPLE BALSAMIC ROASTED VEGETABLES

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl combine all of the vegetables. Add the oil, salt, pepper, herbs and rosemary and toss to coat well.
• Place the vegetables on a large roasting pan or two baking sheets, making sure they are all level and not on top of one another.
• Place in the oven and cook for about 45 minutes, checking that the point of a sharp knife spears the vegetables easily.
• When the vegetables are cooking in the oven, place the maple syrup and balsamic vinegar in a pan and bring to a boil.
• Reduce the heat and simmer slowly until it has reduced by about half and is nice and thick.
• Once the vegetables are ready, lightly drizzle some of the syrup over them and return to the oven for 5 more minutes.
• Serve warm or store in the refrigerator until ready to use.

MAPLE BALSAMIC VINAIGRETTE

Steps:

• Whisk together first 5 ingredients.
• Gradually add oil, whisking until well mixed.
• To thin consistency, add apple juice until desired texture is achieved.
• This dressing can be store up to 5 days in the refrigerator.

BALSAMIC MAPLE SAUCE

Steps:

• In a saucepan on low heat, combine syrup, vinegar, butter spread, garlic, and salt, and heat for several minutes.
• Meanwhile, in a bowl, combine arrowroot and tamari, stirring through until well incorporated. Add tamari mixture to saucepan, whisk to combine, and increase heat to bring mixture to a boil, stirring continually.
• Let boil gently for 1 minute, then remove from heat and let cool slightly (the mixture will thicken more as it cools down). Enjoy! (this can be chilled or used as it).

MAPLE BALSAMIC GLAZED SALMON

Steps:

• In a small saucepan, combine maple syrup, vinegar, lemon juice, mustard, shallot, salt and pepper.
• Heat maple syrup mixture to boiling; reduce heat. Simmer uncovered, about 5 minutes, or until syrupy. Remove from heat ; stir in rosemary.
• Preheat broiler. Place fish on the greased unheated rack of a broiler pan and brush with half of the glaze. Broil 6-7 inches from heat for 5 minutes. Turn fish over; brush with remaining glaze. Broil for 3 to 5 minutes more, or until fish begins to flake when tested with fork.

ROASTED ROOT VEGETABLES WITH MAPLE BALSAMIC DRESSING

Steps:

• Combine the prepared vegetables in a large bowl and toss with oil. Spread onto a large non-stick rimmed baking sheet. Use parchment paper if you like, but I didn't find it necessary.
• Roast at 375 degrees for 45 to 60 minutes, stirring once or twice, until browned and tender.
• Combine the vinegars and remaining ingredients in a small bowl and toss with the hot, cooked vegetables. Sprinkle with parsley.

MAPLE BALSAMIC DRESSING

Steps:

• In a blender, combine vinegar and syrup. While processing, gradually add oil in a steady stream. Yield: 1 cup., For pork chops: Pour 2/3 cup dressing into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 30 minutes. Cover and refrigerate remaining dressing., Drain and discard marinade. Grill pork chops, covered, over medium heat for 6-7 minutes on each side or until juices run clear, brushing with 3 tablespoons reserved dressing during the last 5 minutes. Drizzle remaining dressing over chops before serving. Yield: 4 servings., For salad: In a large bowl, toss greens with dressing. Serve immediately. Yield: 8 servings., For strawberries: In a large bowl, toss berries with dressing. Chill until serving.

MAPLE-BALSAMIC ROASTED ROOT VEGETABLES

Steps:

• Preheat oven to 450 degrees.
• Lightly oil a large baking sheet or shallow roasting pan.
• Place the root vegetables in the pan.
• Drizzle the olive oil over the vegetables then season with salt and pepper and tossing gently to coat; spreading the vegetables into a single layer.
• Roast for about 45 minutes, stirring and shaking the pan occasionally for even cooking. Cook until lightly browned and just this side of tender.
• Sauce: Meanwhile, gently heat the butter and melt. Stir in the balsamic vinegar and maple syrup.
• Pour the sauce over the vegetables the [final*]10 minutes of roasting. Cook the vegetable mixture until tender and the sauce has started to caramelize.
• Use a metal spatula to toss and turn the vegetables making sure they are well coated with the sauce.
• Serve hot. Pass the salt and pepper shakers.
• The sauce was **delicious** spooned over brown rice!