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1/4 Cup Organic Gan Eden Infused Vinegar, 1/4 Cup Olive Oil (or another light Oil of your preference). Optional Ingredients: 1/2 teaspoon of sugar or 1 teaspoon of honey, 1/2 teaspoon of fresh chopped garlic or 1/4 teaspoon of garlic powder, 1 tablespoon of your favorite mustard

Combine the ingredients in a jar with a tight fitting lid and shake until well blended. Dressing will have to be remixed before serving as it will separate. To delay this, the addition of mustard, mayonnaise, or honey will emulsify (stabilize) the mixture. Tips: If using olive oil, do not refrigerate before use as olive oil will thicken. Refrigerate after use and let sit out a few minutes before serving again to allow olive oil to come to room temperature. Salad dressings taste better if they are allowed to sit for an hour or two. Vinegar BBQ Sauce 1/4 cup Gan Eden Farms Chili Garlic Vinegar 4 tablespoons Gan Eden Farms Habenero Vinegar 1/4 cup tomato paste 1 and 1/2 tablespoon Creole mustard 1/4 cup brown sugar Mix all ingredients together and brush liberally on meats before and after grilling. Vinegar BBQ Sauce #2 1 bottle of Gan Eden Farms Herb Infused Vinegar 1/2 cup tomato paste 2 tablespoon Creole mustard 1/4 cup brown sugar Mix all ingredients together and brush liberally on meats before and after grilling. Black Pepper Vinegar Sauce 1/4 cup Gan Eden Farms Vinegar 1/4 cup extra virgin olive oil 3 tablespoons dijon mustard 2 teaspoons honey 1 teaspoon kosher salt 3/4 teaspoon coarsely ground black pepper Combine the vinegar, oil, mustard, honey, salt and pepper in a blender and blend until smooth. The sauce can be made 1 day in advance, covered and refrigerated. Bring to room temperature before serving. Smoky Barbecue Sauce 1 cup ketchup 2 large garlic clove, finely chopped 2 tablespoons dark brown sugar 2 tablespoons dark amber maple syrup 2 tablespoons Worcestershire sauce 1 1/2 tablespoons cider vinegar coarsely ground black pepper Put all ingredients for the sauce in a small pot and cook over medium low heat until the sauce thickens and the flavors combine, about 20 minutes

Spectacular Gan Eden Marinade for Meat, Seafood, or Tofu 1/2 Cup of Olive Oil (or another light oil preference), Salt and Pepper to taste Optional Ingredients: 1 tsp of your favorite mustard, Worcestershire Sauce, Red Pepper Flakes to taste, Lemon Juice 1/3 Cup of Gan Eden Infused Vinegar,

Combine all ingredients in a zip lock bag, seal and shake to mix. Add your protein to the bag and shake again to distribute the marinade evenly. Let marinate in the refrigerator for at least 20 minutes (no more than one hour for seafood).

Tips: When marinating tough cuts of meat, it is best to let them marinate overnight. The tougher the meat, the longer it can marinate (up to two days). Flip the bag over a few times during the marinating period to distribute evenly. Chicken in Vinegar 3 1/2 pounds mixed chicken drumsticks and thighs Salt and Pepper 3 tablespoons unsalted butter 1 head garlic broken into unpeeled cloves 1 cup Scarborough Fair Gan Eden Farms Vinegar 1 pound tomatoes roughly chopped 1 tablespoon tomato paste 1 bay leaf 1 cup chicken stock Chopped fresh parsley leaves as needed Season the chicken with salt and pepper. Melt 2 tablespoons of butter in a large skillet till foaming, then, a few pieces at a time, brown the chicken well on all sides. You're not cooking the chicken here; just making the skin crisp and giving it color, so 5 minutes per side is about right. Remove the chicken to a plate. Add the garlic to the pan and cook about 10 minutes. Deglaze the pan with your Gan Eden Farms vinegar and boil to reduce by half, 10 to 15 minutes. Return the chicken to the pan. Add the tomatoes and tomato paste. Add bay leaf. Simmer uncovered until the meat falls from the bone, about 30 minutes. Transfer the chicken to a dish, cover and keep warm. Pour the stock into the pan juices and boil until thickened about 10 minutes. Strain into a saucepan and if its still not concentrated enough boil it down a little more. Whisk in the remaining tablespoon of butter. Season and pour over the chicken. Serve with chopped parsley, sprinkled over and with a bowl of roasted or mashed potatoes on the side. Beer Batter Fish and Spicy Chips with Lemon-Habenero Tartar Sauce and Gan Eden Farms Vinegar Spicy Chips: 2 tablespoons kosher salt 1 tablespoon ancho chili powder 4 large baking potatoes like russets about 3 pounds Canola Oil for frying 1/2 tablespoon Cilantro Vinegar 1/2 Tablespoon Habenero Vinegar Fried Fish: Canola or peanut oil 2 cups all purpose flour, plus 1 cup for dredging Salt and freshly ground black pepper 2 cups beer 3 large egg whites beaten to stiff peaks 3 pounds cod or haddock cut into 6 ounce pieces. Lemon Habanero Tartar Sauce Gan Eden Farms Vinegar Spicy Chips: Whisk together the salt and ancho powder in a bowl. Set aside . C ut potatoes into 1/4 inch thick fries. Place fries in a large bowl of cold water. Heat oil in a large straight sided skillet to 325 degrees F. Drain fries in batches on paper towels. Fry each batch for 3 to 4 minutes until a pale blonde color forms and remove to a sheet lined with paper towels. Just before serving increase the heat of the oil to 375 degrees F and fry the potatoes again in batches until golden brown. Remove to a sheet pan lined with paper towels and season with the spices and Gan Eden Farms cilantro vinegar. Fried Fish: Preheat a deep fryer or a deep pot filled halfway with oil to 360 degrees F. Whisk together the flour, 1 teaspoon salt, 1/2 teaspoon pepper and beer in a large bowl. Set aside for 10 minutes. Fold in the egg whites. Preheat oven to 300 degrees F. Season the fish with salt and pepper, dredge in flour, tap off excess then dip the fish in the batter and fry in batches until golden brown on both sides. Remove with a slotted spoon to a plate lined with paper towels. Transfer to a baking sheet and keep warm in the oven. Serve with chips, Lemon-Habanero Tartar Sauce and Gan Eden Farms Habanero vinegar. Lemon-Habanero Tartar Sauce: 3 cups lemon juice 2 anchovy fillets, chopped 1/2 habanero chopped 6 cornichon, finely diced (if you don't have cornichon, just use pickles) 2 tablespoons capers Salt and freshly ground black pepper Bring the lemon juice to a boil over high heat in a small saucepan and cook until reduced to 1/2 cup. Let cool. Combine cooled lemon juice lemon juice, mayonnaise, anchovy and habanero in a food processor and process until combined. Scrape the mixture into a medium bowl and fold in the cornichon and capers and season with salt and pepper. Cover and refrigerate for at least 1 hour before serving. Grilled Mango Salmon Salmon Filet Gan Eden Farms Mango Ghost Pepper Jam

Before starting your grill, remove the grate. Then once grill has heated to your desired temperature, you can spray or oil your grate without it catching on fire. Replace the grate carefully, than place the fish, skin side down on the prepared grate. Cook to your desired temperature (closing the grill cover for a minute or two will help the fish cook through faster. When it is almost as done as you would like it, baste the salmon with Mango Ghost Pepper Jam several times. When your level of temperature desired is achieved, remove from grill and serve with some delicious veggies and rice. Make sure to serve Mango Ghost Pepper Jam on the side for dipping

Argentinean Skewers with Sherry Vinegar Steak Sauce and Grilled Scallions with Gan Eden Farms Vinegar 1 cup packed fresh parsley 1 cup packed fresh cilantro leaves 2 heads garlic, unpeeled, halved horizontally 2 jalapeno peppers, tops trimmed 1/4 cup Canola Oil 1/4 cup Gan Ede Farm Vinegar 18 ounce sirloin cut into 1 inch dice 6 inch wooden skewers, soaked in cold water for at least 30 minutes Salt and freshly ground black pepper 12 green onions trimmed

Combine the parsley, cilantro, garlic, peppers, oil and Gan Eden Farm Vinegar in a food processor and process until smooth. Transfer the mixture to a large baking dish, add the beef and toss to coat the mixture. Cover and refrigerate for at least 30 minutes or up to overnight.

Heat the grill to high. Skewer 2 pieces of the beef onto 2 skewers so that the meat lays flat on the grill. Season the meat on both sides with salt and pepper and grill until golden brown, slightly charred on both sides and cooked to medium-rare doneness, about 3 minutes per side. Brush the green onions with canola oil and season with salt and pepper.Grill for 2 to 3 minutes per side or until slightly charred and just cooked through.

1/2 cup pine nuts 4 tablespoons of Olive Oil another oil of your choice 4 tablespoons of Gan Eden Infused Vinegar Large bunch of asparagus Salt and Pepper to taste

Toast pine nuts in a dry hot pan until brown. Trim the woody ends off the asparagus and put in a baking dish. Add pine nuts, oil, and vinegar to the asparagus. Add salt and pepper to taste and toss to coat thoroughly.

Bake in a 350 degree oven for 20-30 minutes.

Potatoes Gan Eden Skin on potatoes (one per person) – scrubbed and cut into approximately one square inch chunks Optional Ingredients: 1/4 cup Gan Eden Infused Vinegar 1/2 tsp garlic powder or 1 tsp fresh chopped garlic 1/8 cup Olive Oil (some people don’t even add this at all) Paprika, Cayenne Pepper or Red Pepper Flake to taste

Toss all the ingredients together (or shake them up in a baggie).

Bake at 350 degrees until golden brown on a cookie sheet covered in foil. Steamed Microwave Veggies Place veggies of your choice on a microwave safe plate. Our favorites are green beans and asparagus. Sprinkle generously with salt, pepper and Gan Eden Farms Vinegar. Cover with plastic wrap and microwave on high, checking every couple of minutes until desired softness is attained. Traviso and Baby Spinach with Vinegar Add 1/4 cup of olive oil to a skillet on medium. Add 2 crushed cloves of fresh garlic and stir. When you really smell the delicious toasty garlic, remove the cloves and discard them. Add to the pan an entire head of chopped Traviso (radicchio can be substituted if you can't find traviso) and a three packed cups of baby spinach leaves. Add 1 tablespoon salt, 1/2 cup chicken stock, 1/4 cup Gan Eden Farms Vinegar, 2 tablespoons lemon juice, and 1/2 teaspoon red pepper flakes. Stir until wilted. Serve as a side dish, or mix in one pound of your favorite pasta and 1 and 1/2 cups of Parmesan and goat cheese for a delicious main dish. Roasted Red Onions with Butter, Honey and Gan Eden Farms Vinegar Ingredients: 6 tablespoons butter 3 tablespoons Gan Eden Farms vinegar (any) 1/2 cup honey Salt and freshly ground pepper 4 red onions halved

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