Great Creamy Chilled Broccoli


1½ to 2 lbs. broccoli stalks peeled, trimmed and cut into bite sized pieces

¼ cup OWOC Tangerine Balsamic

¼ cup mayonnaise

½ cup plain yogurt

¼ cup sour cream

2-3 green onions, thinly sliced

1 can water chestnuts, sliced and drained

1 tsp. salt

½ tsp. freshly ground black pepper


Steam broccoli until tender. Immediately strain and run under cold water until cooled. In a large serving bowl, mix other ingredients together, tasting to season, and pour over broccoli. Cover tightly and chill at least four hours before serving. May add bacon bits or hard boiled eggs before serving.




Salmon with Tangerine Balsamic Glaze


2 lbs. fresh salmon filet, skin removed

2½ Tbsp. OWOC Blood Orange EVOO

3 Tbsp. OWOC Tangerine Balsamic Vinegar

2 Tbsp. freshly grated ginger root

1 Tbsp. minced garlic

Sea salt and freshly ground black pepper to taste


Preheat oven to 400ºF. Coat bottom of a 9” x 13” baking dish with 1 Tbsp EVOO. Rub the remaining EVOO into the salmon to coat. Next, rub the balsamic into the salmon and place into baking dish. Sprinkle with ginger, garlic and freshly ground black pepper. Bake approximately 20 minutes until just flaky and sprinkle with sea salt to taste.





Grilled Pork Tenderloin


2 lbs. pork tenderloin

1 clove garlic, minced

2 Tbsp. fresh grated ginger root

¼ cup water

¼ cup OWOC Tangerine Balsamic Vinegar

4 Tbsp. OWOC Blood Orange EVOO

1 Tbsp. OWOC Sesame Oil

4 Tbsp. soy sauce


Combine first five ingredients in small bowl. Marinate pork in refrigerator for 1-2 hours or longer. Remove pork from refrigerator 30 minutes before cooking. Remove from marinade, saving excess marinade for later. Grill for 15 minutes, brushing with reserved marinade and cook for an additional 15-20 minutes.