When you need a burst of flavor in your cooking, balsamic reductions are the way to go. Intensely flavorful and versatile these reductions add gourmet flare and exquisite taste to desserts, baked goods, grilled vegetables, meats, sauces and beverages. Here's how: 1 to 2 cups Balsamic Vinegar 1) Heat vinegar in a saucepan over medium heat until bubbling. Reduce heat to medium-low and continue to simmer until reduced by half the volume and thickened. Stir occasionally making sure it's not boiling rapidly ... just a low simmer is what you are going for.2) Cool and store in fridge for up to...

Recipe by Chef Deb Synder, CSCE, CPC 1 cup brussel sprouts, halved 1 cup carrots, peeled, sliced 1/2 cup red onion, cut into 1/4 inch slices 1 cup of beets, peeled, cut into wedges 1 cup of yams, peeled, sliced 1/2 cup of parsnips, sliced 1/2 cup of fennel, sliced 1/2 cup of our extra-virgin olive oil, I recommend using this one. 1 tsp. of sea salt 3/4 tsp. of smoked black pepper, to order, please click here. 1/4 cup of Herbs de Province olive oil 2 Tbsp. of fresh lemon juice 1 tsp. of Roasted Garlic Powder 1 tsp....