California Harvest Use Suggestions

FLAVORED MUSTARDS

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 • Add a spoonful to vinaigrettes, marinades and sauces • Combine with sour cream or mayonnaise to create a dressing for vegetables, chicken salad, poached fish, potato salad or pasta • Make a basting sauce for meats by combining with wine, beer or citrus juice; add olive oil, crushed garlic and herbs and spices • CHIPOTLE & LIME MUSTARD is especially tasty with grilled tri-tip or roast beef. GINGER & HONEY MUSTARD is the perfect complement to roast turkey or ham. For grilled fish, try the GREEN OLIVE & LEMON MUSTARD. And for versatility, the ROASTED TOMATO & BALSAMIC MUSTARD is great with just about everything.

TAPENADES

Tapenades are the most versatile and convenient staple of a well stocked panty. They make instant appetizers and upscale garnishes. Serve with goat cheese or cream cheese and flatbread crackers for an easy appetizer • Layer SUN-DRIED TOMATO, BLACK OLIVE and GREEN OLIVE TAPENADES with brie cheese to create a colorful torta; serve with toasted baguette slices • Top a grilled steak with PORTABELLA MUSHROOM TAPENADE, grilled tuna with GREEN OLIVE TAPENADE and grilled chicken breasts with RED BELL PEPPER TAPENADE • Toss ROASTED GARLIC PASTE and a little Extra Virgin Olive Oil with steamed vegetables or add a spoonful to mashed potatoes • Mix tapenades with cream cheese to create flavored bagel toppers • All flavors are great served with pasta, pizza, focaccia or polenta • Use as sandwich spreads • Add to dressings, marinades and sauces • Add to mayonnaise to make flavored aiolis • Use to dress potato or pasta salads.

FRUIT VINEGARS

ORANGE MUSCAT CHAMPAGNE VINEGAR
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.

FIG LEMON BALSAMIC VINEGAR
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.

POMEGRANATE CHAMPAGNE VINEGAR
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.

PEAR CHAMPAGNE VINEGAR
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.

RED RASPBERRY CHAMPAGNE VINEGAR
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.

CONSERVES

FIG & LEMON CONSERVE
with Port Wine
Mix with Extra Virgin Olive Oil and spread on focaccia bread; sprinkle with fresh rosemary and sea salt then bake • Add to Balsamic Vinegar and Extra Virgin Olive Oil to create a glaze for chicken, pork or baked acorn squash.

ORANGE & LAVENDER CONSERVE
with Muscat Wine
Use as a glaze for duck, chicken, pork or lamb • Use to sweeten tea • Serve over ice cream or cheesecake.

KIWI & POMEGRANATE CONSERVE
Use as a filling for cookies and tarts • Add to champagne vinegar and Extra Virgin Olive Oil to create a delicious vinaigrette to serve with greens and sliced avocados.

SUN-DRIED TOMATOES

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.