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Asparagus with Black Currant Balsamic
1 lb. fresh asparagus spears
3 Tbsp. OWOC EVOO, any
2 Tbsp. OWOC Black Currant Balsamic
1 Tbsp. minced garlic
Salt and freshly ground black pepper to taste
1/3 cup fresh parmesan cheese
2-3 Tbsp. chives
Preheat oven to 400°F. Whisk together olive oil, balsamic and garlic until smooth. (Add more oil if too thick.) Bend asparagus until it breaks at a natural point. Toss asparagus pieces with garlic mixture until coated and lay on a baking sheet. Season with salt and freshly ground black pepper. Sprinkle with parmesan cheese. Roast for 12 minutes or until done. Sprinkle with chives.
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Pork Tenderloin with Black Currant Balsamic
2 lb. pork tenderloin
OWOC Garlic EVOO
Salt and freshly ground black pepper to taste
2 red onions, thinly sliced
OWOC EVOO, any
OWOC Black Currant Balsamic Vinegar
Preheat the oven to 350ºF. Rub the tenderloin with Garlic EVOO, salt and freshly ground black pepper to taste. Roast in the oven for about 35 minutes or until done. Meanwhile, sauté the onions in the EVOO until golden in color. Add the Black Currant Balsamic Vinegar to cover the onions and heat until the onions have absorbed it. Serve with a garnish of onions. Garlic mashed potatoes make a great accompaniment!
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Black Currant and Walnut Salad
Mixed greens of your choice
1 cup OWOC Walnut Oil
4 Tbsp. OWOC Black Currant Balsamic Vinegar
1 Tbsp. maple syrup
Salt and freshly ground black pepper to taste
1/3 cup dried cherries
1/3 cup roasted walnuts (broken, but not crushed)
Shake oil, vinegar and syrup together until thoroughly mixed. Toss on fresh greens until lightly coated. Add salt and freshly ground black pepper to taste. Serve on salad plates and sprinkle with cherries and walnuts.
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