Braised Red Cabbage with Balsamic

This makes the perfect side dish for almost anything but we love it with Corned Beef and Cabbage instead of the plain old Green Cabbage. We prefer using our Traditional Balsamic but you can use any flavor to bring this dish to life.



  1. Peel and thinly slice the onion.
  2. Remove the core from the Cabbage and shred into strips.
  3. Peel the apples, then chop into small pieces.
  4. Finely slice the bacon.
  5. Drizzle Olive Oil into a pan over a medium heat, add the bacon, then crush and add the fennel seeds and cook until golden.
  6. Add the onion, cover, and continue to cook for 5 to 10 minutes, or until lightly golden and sticky.
  7. Scatter in the apple and cabbage, season with sea salt, black pepper and the Balsamic, then stir well.
  8. Put the lid back on, reduce the heat to low and cook gently for 1 hour, or until sticky and sweet, stirring occasionally.
  9. Scoop into a serving dish, place the butter on top, then serve.

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No Mayo Coleslaw

No mayo coleslaw recipe for those who love coleslaw but don’t love mayonnaise. It’s an easy combination of cabbage, carrots and onion mixed with a special vinegar dressing.


  • 1 head of green cabbage, finely shredded
  • 1 large carrot, grated
  • 1/2 yellow or red onion, finely sliced



  • Add the shredded green cabbage, carrot and onion to a large bowl.
  • In a smaller bowl, whisk together the vinegar, Dijon mustard, honey, olive oil, celery seed, coriander, salt and PA Pepper to create the dressing. Taste the dressing and decide if you’d like to add more honey.
  • Add about half of the dressing to the cabbage, onions and carrots and gently toss. Slowly add more dressing until you’ve reached your desired consistency.
  • Let the salad sit in the refrigerator for 30 minutes to allow the flavors to blend. (It should last 3 to 4 days in the fridge)

For a special Coleslaw, substitute the Apple Cider Vinegar for one of these truly unique flavors!

Crispy Oven Baked Wings

These wings are so crispy and the best part is that you don’t need a deep fryer to enjoy them!

When it comes to the spice rub, you have several options depending on your taste. You can substitute the Butcher’s Blend Salt and PA Pepper for any of the following seasonings



  1. Preheat oven to 250°F.
  2. Line a cookie sheet with aluminum foil. Place a oven-safe rack on top of cookie sheet.
  3. In a large bowl, use your hands to toss the flats and drumettes with the baking powder, spice rub and PA Pepper Blend until chicken is evenly coated. But do not add extra baking powder. Just mix them so they all have some.
  4. Place wings on the rack in single layer. Transfer rack and cookie sheet to the oven and cook for 30 minutes. This baking at a low temperature dries the wings out and allows the baking powder to penetrate.
  5. After 30 minutes, leave the wings in the oven but raise the heat to 425°F. Continue to cook until brown and crispy, 40-50 minutes.
    Do not flip the wings over during the cooking process
  6. Take wings out and let rest 5 minutes.

When the wings are done being rested, you have some options to finish them. You can certainly eat them just the way they are or you can toss them in some sauce. For social gatherings, it’s always fun to serve a few different flavors. Here are just a few suggestions to get you started.

Balsamic Glazed Chicken Thighs

This is a versatile and simple dish to cook during the week. A cast iron pan works best but if you don’t have one, any pan that can go in the oven will do.

Don’t be afraid to try other flavors of Balsamic and Oil, you really can’t go wrong with any flavor you choose. We suggest Onion and Rosemary Dark Balsamic and Roasted Garlic Extra Virgin Olive Oil



  • Preheat oven to 425°. In a large bowl, combine balsamic vinegar, honey, mustard, and garlic and season with PA Pepper blend. Whisk until combined. Add chicken thighs and toss until fully coated. Transfer to the fridge to marinate, at least 20 minutes and up to 1 hour.
  • While the chicken is marinading, prep the potatoes: In a medium bowl, add potatoes and chopped rosemary and season with PA Pepper Blend. Add 1 tablespoon oil and toss until combined. Set aside.
  • In a large iron skillet (or oven proof skillet) over medium-high heat, heat remaining tablespoon oil. Drain excess marinade from the chicken and sear, skin side down, 2 minutes, then flip and sear 2 minutes more. Add potatoes, nestling them between chicken, and top with a few rosemary sprigs. (*If too much marinade is added to the pan, you will not get a nice seared crispy skin)
  • Transfer to the oven and bake until potatoes are tender and chicken is cooked through (165° Internal Temperature), about 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking potatoes until tender.)
  • Transfer everything to a warm platter and drizzle pan drippings over the entire dish.

Classic Bread Dip

There is nothing better than freshly baked bread and a classic dipping blend. There are many variations and they are all amazing, our classic house blend is perfect as an appetizer or accompaniment to any dish.

Extra Virgin Olive Oil is a key component for this recipe but you have many options. We like to use a Robust Varietal Extra Virgin Olive Oil for it’s smooth taste with a nice peppery finish but almost any flavored oil will also work just as well.

The sky is the limit when choosing a Balsamic to vary the flavor of the blend. Traditional Balsamic is the most popular to use but savory flavors also work really well. Some great alternatives are Garlic, Onion and Rosemary or Fig.

This dipping blend also makes a great salad dressing and you can experiment on the ingredient ratios for a sweeter or more robust blend.



  • In a small bowl, pour spice blend and top with olive oil. Mix well with a fork and let sit for at least 5 minutes
  • After the spices have absorbed some of the oil, add the balsamic and stir one more time.

We also have Gift Sets that accompany this recipe, each set contains everything you need to make the recipe with enough to spare to make multiple servings.

Pickled Beet Eggs

Old Fashioned Pickled Eggs by Shannon

Submitted by: Shannon Schuler

This is a family recipe, passed to me by my Grandmother, who used to make these a few times a year. They would never last very long! 
I have since modified it by replacing the regular vinegar she used, with the delicious Lambrusco vinegar, supplied by Oil and Spice Co. 
It adds such a delicious sweet tang to the eggs, I now deem it irreplaceable. I know my Grandmother would definitely approve!
Great for trying to figure out what to do with all those leftover Easter eggs as well!


  • Large ball canning jar, or canister that can hold 1 to 1 and 1/2 gallon
  • Approximately 18 eggs ( depending on size you choose ) I always go with large
  • 2 cans of red beets, with juice
  • 1 large white onion
  • 1 cup of white sugar
  • 1 375ml bottle of Lambrusco Fruit vinegar
  • Approximately 4 or 5 cups of extremely hot water 


  • Hard boil your eggs, and peel them. Do not cool them completely though, this will slow the absorption rate of the pickling brine.
  • Slice the white onion and place it into the large canister.
  • Pour one can of beets, including juice into the jar.
  • Add the cup of sugar and the Lambrusco, and one cup of the hot water, and stir.
  • Add in your eggs, and the remaining can of beets, juice included.
  • Gently stir, and fill remaining space in jar with hot water.
  • Refrigerate for at least a week to get the full robust flavor into your eggs.

Super easy, and always a hit ! 🙂

Fish Fry

Quick Fish Fry by Tom

Submitted by: Tom Barnes

This recipe uses Avocado oil with lemon. Was so simple.
After flipping each side while dusting with bread crumbs, then lightly browning each side. Done. A lot of people use lemon with fish but not needed here. Perfect. Easy. Fast.


  • 4 Fish fillets. (I used rainbow trout, Nice fillets)
  • 1/4 cup of Avocado with Lemon Oil
  • 1/4 cup of Italian bread crumbs


  • Add oil to a pan over medium heat, let oil get nice and hot
  • Dust fish with Italian Breadcrumbs and add to the pan
  • Once the fish are lightly browned, flip filets and dust with more breadcrumbs.
  • Continue to flip n cook to liking. Easy peasy

Balsamic Pork Tenderloin

This is a very simple and inexpensive weeknight recipe designed to be made in an Instant Pot. You can use virtually any flavor of Balsamic and by simply changing the flavor of Balsamic, it will create a completely new dish every time.

We prefer to use either our 25 Star Traditional Dark or Tangy Fig Dark Balsamic. Mashed potatoes or steamed vegetables are perfect side dishes.


  • 1-2 pork tenderloins
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 1 teaspoon garlic powder
  • 2 teaspoons dried Italian herb blend
  • 4 tablespoons soy sauce
  • 1 cup brown sugar
  • 1/2 cup balsamic vinegar
  • 1 cup water
  • 2 tablespoons corn starch + 4 tablespoons cold water


  • Set pressure cooker to SAUTE. Rub tenderloins all over with oil. Season generously on all sides with salt and pepper to taste, then dried herbs and garlic powder. 
  • Use tongs to place tenderloins in the pot, turning over every 1-2 minutes until browned on all sides. 
  • Whisk together soy sauce, brown sugar, balsamic vinegar, and water and add to the pot. Put the lid on in the locked position with the steam valve closed. Set to PRESSURE COOK or MANUAL for 15 minutes. 
  • When cook time is up, allow to natural release for five minutes, then turn the steam valve to the venting position and remove lid once float valve drops down. Use tongs to transfer pork loin to a cutting board and set aside.
  • Switch pressure cooker to SOUP setting. Once boiling, stir corn starch into the 4 tablespoons cold water until dissolved, then pour into instant pot and stir until thickened to a glaze. 
  • Slice tenderloins, then serve with balsamic glaze on top. Extra glaze can be stored in a jar in the fridge up to 2 weeks. 

Spicy Molé Fajitas

This is a very simple and inexpensive dish, perfect for a quick weeknight dish. You can use any combination of proteins from Shrimp, Chicken, Beef or Sliced Portobello Mushrooms. We don’t add an extra spices to this dish because the Oil and Balsamic give it a well balanced flavor. Serve with a fresh salsa and a side of sour cream.

*A cast iron pan is preferable but a non-stick pan will work just fine.



  1. Put the protein of choice into a ziplock bag and coat with Balsamic, use just enough to coat and set the balance to the side for later. Put the bag in the refrigerator for about 30 minutes.
  2. Slice up the onion and peppers into long thin strips.
  3. Heat up the pan over medium high heat, once the pan is good and hot add 1 TBS of Olive Oil
  4. Saute the protein until well cooked and remove to a plate
  5. Add 1 TBS of Olive Oil to the pan and add the Peppers and Onion, cook until onion is translucent and the peppers soften.
  6. Add the balance of the Balsamic and the Protein to the pan and stir to incorporate.
  7. Heat up your Tortillas according the package instructions.
  8. Spoon the filling onto the Tortillas and enjoy!

Watermelon Salad

This refreshing summer salad works great for any Barbecue. We like to use Mint Balsamic but almost any Balsamic will work.

Don’t skimp on the fresh herbs, the more the better! Fresh Basil, Mint and Cilantro are easy choices but to truly elevate this simple salad try also including Lemon Verbena, Tarragon or any other fresh herbs you have on hand.



  1. Mix Watermelon, Onion, Cucumber, Jalapeno, Herbs, Salt & Pepper and Olive Oil in a non reactive bowl and stir to combine.
  2. Add Balsamic and stir again.
  3. Cover and let sit in a refrigerator for at least 2 hours

** Serve the same day, Watermelon tends to break down with Balsamic after a day or 2.