Pan Roasted Cherry Balsamic Brussels Sprouts

• 12 Brussels sprouts, cut lengthwise
• 1 tablespoon olive oil
• 1 tablespoon butter 
• 1 garlic clove – chopped
• ½ cup chicken stock (add more if necessary)
• 2 tablespoons Pastamoré Dark Sweet Cherry Balsamic Vinegar
• ¼ cup Ocean Spray ‘Craisins – Cherry juice infused’
• bread crumbs (optional)

In a medium saucepan sauté olive oil, butter and Brussels sprouts over medium heat until slightly brown.  Add garlic to pan, and cook for a minute or two longer.  Add chicken stock, balsamic vinegar, and Craisins.  Reduce heat to low, cover, and let simmer until fork tender.  The stock/balsamic mixture at this point should be reduced to a syrup.  Season with salt and fresh ground pepper.

Place in serving bowl and top with a sprinkle of bread crumbs if desired.  Serves two generously.

Creamy Pear Balsamic Dressing

Simply Yummy

This is a versatile and easily prepared dressing which can be used for salads, as a dip for artichokes, or simply along with sliced avocado.  Nan also suggests spooning a small amount over grilled asparagus.

• ½ cup good quality mayonnaise
• 1 tablespoon White Balsamic with Pear Vinegar
• 1 teaspoon country style Dijon mustard (or see below)
• black pepper

With a whisk combine the pear vinegar and mustard with the mayonnaise in a small bowl.  Season with fresh cracked black pepper and salt if necessary to taste.  As a salad dressing, this will dress four dinner salads.

Any of the ingredients can be adjusted up or down to suit your taste.  In fact, Nan never measures the ingredients for this salad - she just uses a heaping spoon of this and a dash of that.  Also, in our kitchen we have tried this with other styles of mustard with great results, including spicy mustard and even a blood orange mustard.

Have fun with this recipe – let us know how it turned out in your kitchen!