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.

Balsamic Bacon Cranberry Brussels Sprouts with Apples

Great side dish for the holidays when space in the oven is at a premium. This flavorful Brussels Sprout dish is simple but full of flavor.
  • 1/2 pound bacon
  • 1 medium shallot
  • 1 pound Brussels sprouts
  • 1 medium granny smith apple
  • 1/4 Cup dried cranberries
  • 2 Tablespoons Maple Dark Balsamic
  1. Trim the ends of the Brussels sprouts and either cut them in half or quarters. Mince the shallot and chop the bacon into small pieces, as well as the apple.

  2. Cook the bacon in a skillet over medium heat until crisp. Remove with a slotted spoon and set aside on a paper towel lined plate. Drain all of the excess bacon grease except for about 1 Tablespoon.

  3. Add the shallot and cook for about 1 minute, stirring frequently.

  4. Add the Brussels sprouts and cook for about 5 minutes, or until slightly browned and tender.

  5. Mix the bacon back into the Brussels sprouts as well as the apples and cranberries. Drizzle on the maple dark balsamic and stir well to combine and heat through.

Crispy Brussels Sprouts with Balsamic & Honey

Crispy Brussels Sprouts with Balsamic & Honey
Serves 4

You would be hard pressed to find another 5 ingredient recipe that packs this much flavor.

2 pounds Brussels Sprouts

1/4 cup Extra Virgin Olive Oil

1 teaspoon Vintage Merlot Sea Salt

3 tablespoons 25 Star Traditional Balsamic Vinegar

2 teaspoons Raw Honey


Preheat an oven to 425 degrees F (230 degrees C).

Trim the bottoms from the sprouts if they appear dry or yellowed, and peel away the loose outer leaves. Cut each Brussels sprout in half through the stem.

Place the Brussels sprouts on a rimmed baking sheet. Add the oil and toss to coat. Season with the Merlot Sea Salt and Pepper and toss to coat again. Arrange them cut-side down.

Roast, stirring halfway through, until the leaves are dark brown and crisp and the undersides of the sprouts are browned, 25 to 30 minutes total. Drizzle with the balsamic vinegar and honey and toss to coat. Serve immediately.


Slow Roasted Tomatoes


Slow Oven Roasted Tomatoes
Serves 5

10 Tomatoes (Any type will do but Plum Tomatoes work best)
1 Cup Extra Virgin Olive Oil (Experiment with any of our Flavored Oils)
2 TBS 25 Star Balsamic (Any flavor can be used as well)
2 TBS Fresh Thyme
4 Finely Sliced Garlic Cloves
Pinch of White Sugar
Salt & Pepper to Taste

  • Preheat oven to 300°
  • Slice tomatoes lengthwise
  • Line baking pan with Foil, coat with some Olive Oil and lay Tomato halves seed side down to coat with oil. After coating with oil turn them over so seeds face upward.
  • Sprinkle Sugar and Salt over all of them, sprinkle Balsamic Vinegar over all tomatoes.
  • Thinly slice cloves of garlic and place a few on top of each Tomato Half and sprinkle Thyme over as well.
  • Pour remaining Olive Oil over the Tomatoes.
  • Bake in the oven for 2 Hours, when done let cool for 15 Minutes and Enjoy.


Feel free to experiment with our flavored EVOO and Flavored Balsamics to test the boundaries of your taste buds!


Sauteed Mushrooms with Balsamic


Sauteed Portabella Mushrooms
Serves 4

1 Lb Sliced Portabella Mushrooms (Fresh)
1 Clove Fresh Garlic sliced thin
3 TBS Butter
3 TBS Shallot & Garlic Extra Virgin Olive Oil
3 TBS 25 Star Dark Balsamic Vinegar
3 TBS Dry Red Wine
1 TBS Worcestershire Sauce
Fresh Ground Pepper

Heat Olive Oil and Butter in a large saucepan over medium heat.

Cook and stir Mushrooms, Garlic, Red Wine, Balsamic Vinegar, Worcestershire Sauce and Black Pepper in the hot oil and butter until the mushrooms are lightly browned and the liquid reduces by 1/2, about 5 minutes.

Reduce to low heat and simmer until mushrooms are tender, 5 to 8 more minutes.

These mushrooms are great over steak or pork chops.


Grilled Hearts of Romaine


Grilled Hearts of Romaine
Serves 4

2 hearts romaine lettuce
2 TBS Butter Extra Virgin Olive Oil
Juice of 1 lemon, freshly squeezed
s.a.l.t. sisters Smoked Luau Ka’nani Hawaiian Sea Salt
Black pepper, freshly ground

Cut each heart of romaine in half lengthwise, leaving the end
intact so each half holds together. Drizzle with olive oil and grill
over medium heat until the lettuce chars and wilts slightly, about
3-5 minutes, turning once. Season with lemon juice, sea salt and
pepper, to taste. Serve immediately.


Roasted Brussels Sprouts


Roasted Brussels Sprouts
Serves 4-6

1 1/2 lb Brussels Sprouts
2 TBS Shallot Garlic Extra Virgin Olive Oil
1 tsp Vintage Merlot Sea Salt
1/4 tsp freshly ground black pepper

Preheat oven to 375°. Trim the ends off of the Brussels sprouts, then
cut in half. In a large bowl, mix together Shallot Garlic EVOO, Vintage Merlot Sea Salt and black pepper. Add the sprouts and stir until they are evenly
coated with oil. Spread the sprouts in a even layer on a baking
sheet. Roast for about 20 minutes, stirring once.