Use Suggestions

Mustards add a fat-free kick to more than just franks and sandwiches. Serve as a condiment for baked ham, roast pork, red meat, duck, poultry and grilled sausages

 

Tapenades are the most versatile and convenient staple of a well stocked pantry. They make instant appetizers and upscale garnishes. Serve with goat cheese or cream cheese and flatbread crackers for an easy appetizer. Tapenades are traditionally served simply with fresh French bread; add a bottle of wine for an instant picnic! 

 

Here are some other easy ideas to add gourmet flair with ease:

Try them diced in omelettes, frittatas and quiche • Puree with cream cheese and top a bagel • Toss in the blender with mayonnaise to make a flavored aioli for sandwiches or dips • For an easy appetizer, add a sliver of tomato on top of a cracker covered with goat cheese • Chop and add to risotto or polenta for an upscale side dish • For the ultimate pasta puttanesca, combine with chopped kalamata olives, garlic, capers and Extra Virgin Olive Oil and serve over cappellini • Add to sauces, stews, chile and soups • Use as a garnish for pizza • Dice and bake into breads.

 

 Use with Extra Virgin Olive Oil to dress a salad of butter lettuce, avocado slices, jicama and orange segments • For a tangy fruit salsa, add 2 Tbsp. Orange Muscat Champagne Vinegar to chopped mango, red onion, Serrano chili and cilantro • For a delightful fruit salad, toss with slices of melons, peaches and berries • Use as a marinade for chicken or shrimp before grilling • Combine with sesame seed oil to create a dressing for Chinese chicken salad.

 Use with Extra Virgin Olive Oil to dress a salad of spinach leaves, pear slices, walnut pieces and Stilton cheese • Toss with cooked wild rice and pinenuts for a satisfying warm side dish or chilled salad • Use with Extra Virgin Olive Oil to saute red onions then serve with grilled meats or poultry • Drizzle over grilled eggplant, onions, red peppers or asparagus • Use as a marinade for roast pork or chicken.

 

 Use to season grilled red bell peppers, asparagus and/or radicchio • Heat 1 cup Pomegranate Champagne Vinegar, 1 cup red wine, 1/2 cup sugar, 3 whole cloves until sugar melts, pour over 3 thinly sliced red onions, season with salt and pepper, chill and marinate for 1 day and serve with grilled fish or poultry • Use with Extra Virgin Olive Oil, chopped parsley and diced red bell pepper to create a marinade for cannellini bean salad • Use to dress a salad of butter lettuce, avocado slices and goat cheese; sprinkle with pomegranate seeds.

 

 Use with walnut oil to dress a salad of curly endive with slices of pear, crumbled blue cheese and caramelized walnuts • Drizzle over sliced avocados and top with pinenuts • Mix with Extra Virgin Olive Oil to marinate roasted beets and thinly shaved slices of fennel • Toss with tender steamed green beans and top with crumbled bacon and bleu cheese • Use to dress a fruit salad or sprinkle over sliced melons • Use to dress classic spinach salad or Cobb salad.

 

Drizzle over steamed or grilled asparagus and season with fresh ground pepper and sea salt • Toss with sliced strawberries, peaches or nectarines with a bit of sugar and black pepper • Use in place of lemon juice in Hollandaise sauce • For an elegant Mignonette Sauce to serve with fresh raw oysters, combine with chopped shallots, a touch of salt and pepper and a squeeze of fresh lemon • Use with pistachio nut oil to dress a salad of baby greens, slices of goat cheese and roasted pistachio nuts • Use with olive oil as a marinade for roasted chicken.