Balsamic Vinegar
2 recipes found
Balsamic Roasted Chicken With Peaches
Boneless chicken thighs, shallots, peaches and cherry or grape tomatoes are coated in a simple balsamic marinade and roasted until crispy, sweet and juicy. After roasting, extra marinade is added to the pan to simmer with the juices, creating a thick, tangy sauce that begs to be drizzled over everything or sopped up with a crusty hunk of bread. In addition to a sprinkling of fresh basil for serving, a ball of broken burrata or crumbles of feta would also be delicious. This recipe works well with any peaches, even those that may not be perfectly ripe or sweet, and can be made with other stone fruits like nectarines or plums, as well.
Heirloom Tomato Salad With Ricotta and Chile Oil
Come tomato season, there is no wrong way to make a tomato salad, but this one from my book “Big Vegan Flavor” (Avery Books, 2024) is exceptional. Dollops of creamy ricotta gently swaddle meaty wedges of heirloom tomatoes, while shallots and garlic add a piquant bite. Everything gets drizzled with a mild chile oil and finished with the tomato’s best friends: fresh basil, balsamic vinegar and flaky sea salt. It’s so simple (and fantastic), there’s no excuse to not make it once tomatoes roll into season. I’d be remiss if I didn’t mention that this salad served with grilled bread is one of life’s finest summer pleasures. Bonus: The human body can better absorb the lycopene in tomatoes when it’s paired with a healthy fat, such as olive oil. So enjoy the heck out of that chile oil. (Watch Nisha make this recipe on YouTube.)