Parmesan-Crusted Asparagus with Balsamic Pomegranate

Serves 4

• 40 thin spears asparagus (1 lb) tough stems snapped off and discarded.
• 1 tablespoons extra virgin olive oil.
• 1 ounce Parmesan cheese.
• Fresh ground black pepper, to taste.
• Balsamic Pomegranate for serving.

Preheat the oven to 450 degrees F.  Place the asparagus in a single layer on a nonstick baking sheet.  Drizzle with the olive oil and toss well, coating the asparagus completely.  Bake for 5 minutes.  Spread the parmesan over the top half of the asparagus spears.  Bake in the oven until the cheese is melted and the asparagus is barely tender, 10 minutes.  Season with pepper to taste.

Using a metal spatula, transfer the asparagus to warm plates.  Serve immediately with a cruet of balsamic pomegranate vinegar allowing guests to sprinkle their asparagus with vinegar to taste.

Broiled Pork Chops with Balsamic Peach Glaze

• 4 Pork Chops.
• 3 tablespoons olive oil.
• ¼ teaspoon salt.
• ¼ teaspoons freshly ground black pepper.
• ½ cup balsamic peach.
• 2 tablespoon brown sugar.
• 1 tablespoon chopped fresh sage or 1 ½ tsp dried sage.

Use a flat broiler pan or enameled baking pan, place the pork chops in the pan and brush with a little olive oil and season with salt and pepper.  Broil until browned usually about 10 to 15 minutes.

To make a reduction: In a small sauce pan or skillet, whisk repeatedly the vinegar, sage and brown sugar together on (low/med. heat) until the liquid becomes thicker. You can do this while the pork is broiling (10-12 minutes) the liquid will continue to thicken even after the heat is turned off.

Turn the pork chops over and broil until done, no sign of pink when pierced at a thick part near the bone. 10-15 minutes.  During the last 10 minutes of cooking, brush the meat often and liberally with the vinegar mixture, turning once or twice, until glazed.  Serve hot.

Warm Spinach & Pear Salad with Balsamic Apple Vinaigrette

Serves 4

Vinaigrette:

• 8 slices bacon.
• 3 tablespoons finely chopped shallots.
• 1 garlic clove, finely chopped.
• ½ cup olive oil.
• ½ cup balsamic apple.
• ½ teaspoon salt.
• ¼ teaspoons freshly ground black pepper.

2 bunches fresh spinach (tough stems discarded, well-rinsed, and dried.

2 ripe Bartlett pears, peeled, cored and cut into this wedges.

1 cup chopped walnuts.

In a large skillet, cook the bacon until crisp and brown.  Transfer to paper towels to drain.  Chop into small bite size pieces.  Pour off all but 2 tablespoons of fat from the skillet.

Add the shallots and garlic to the skillet, cook (low/med. heat), stirring, until they begin to brown slightly.  Add the oil, balsamic apple, salt and pepper and bring to a boil, whisking constantly for 2-3 minutes.  Remove from the heat.

In a large bowl, toss the spinach, pears, bacon and walnuts, add the dressing a little at a time, tossing gently and thoroughly, until the pears are evenly coated and the greens are wilted.  Serve immediately.

Roasted Garlic with Balsamic Fig

Spread this onto bread, spoon it next to grilled lamb chops, slather it over a hamburger.

• 3 large, plump heads garlic.
• 4 tablespoons extra virgin olive oil.
• ¼ teaspoon salt.
• 2 tablespoons Balsamic Fig.
• 1 ½ teaspoon chopped fresh rosemary or ¾ teaspoons dried rosemary.
• ¼ teaspoons freshly ground black pepper.

Preheat the oven to 325 degrees F. cut each garlic head in half horizontally, keeping the cloves intact in their cluster.  Do not remove the husk surrounding each head.  Place the halves side by side on a large piece of aluminum foil and drizzle with 1 tablespoon of the oil.  Tightly wrap the garlic in the foil and place on a baking sheet.  Bake until the garlic is tender (30 – 40 minutes).  Set aside until cool enough to handle.  Squeeze the cooked garlic out of the hulls into a small bowl and smash. Discard the hulls and husk.

Mix with the vinegar, rosemary and pepper. Gradually stir in the remaining 3 tablespoons of oil.