Gianni's Fine Foods

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Balsamic Pear, Chicken and Asparagus

Ingredients
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves, cut into strips
1 onion, sliced thin
salt and ground black pepper to taste
2 ripe Bartlett pears, cored and sliced
1 pound fresh asparagus, trimmed
4 cloves garlic, minced
2 tablespoons Gianni's Classic 18 balsamic vinegar
3 tablespoons apple juice
1 teaspoon dried rosemary
1 tablespoon grated fresh ginger
2 tablespoons dark brown sugar

Directions
Heat the oil in a skillet over medium heat. Cook the chicken in the hot oil until completely browned, 3 to 5 minutes; transfer to a slow cooker. Add the onion to the chicken; season with salt and pepper. Place the pears and asparagus atop the chicken mixture.
Mix the garlic, balsamic vinegar, apple juice, rosemary, ginger, and sugar together in a bowl; pour over the asparagus. Season again with salt and pepper.
Cook on Low for 4 to 6 hours.

Balsamic Glazed Green Beans with Pearl Onions

1 1/4 pounds green beans, trimmed

• 1 tablespoon butter, divided
• 6 ounces red pearl onions, halved lengthwise and peeled
• 1/4 cup fat-free, lower-sodium chicken broth
• 3 tablespoons Gianni's Classic 18 balsamic vinegar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Preparation

1. Place beans into a large saucepan of boiling water; cook 3 minutes. Drain and rinse with cold water; drain well. Place beans in a large bowl; set aside.

2. Heat 1 1/2 teaspoons butter in a large nonstick skillet over medium-high heat. Add onions; sauté 3 minutes or until lightly browned, stirring frequently. Add broth and vinegar; bring to a boil. Simmer 3 minutes or until syrupy. Add beans, remaining 1 1/2 teaspoons butter, salt, and pepper; toss to coat. Cook for 2 minutes or until thoroughly heated.

Bite-Sized Polenta Squares:

This recipe makes an impressive appetizer that can be made completely ahead.

Ingredients: 2 tablespoons olive oil, 1/4 cup finely chopped onions, 1 clove garlic, minced, 2 1/4 cups chicken stock, 3/4 cup polenta, 1 tablespoon minced fresh parsley, 1/2 teaspoon minced fresh thyme, salt and freshly ground pepper to taste, 2 ounces fresh white goat cheese, cut into 1/2-inch pieces, 1 tablespoon Classic 18 Balsamic Vinegar from Gianni's.

Lightly oil and 8-inch square baking dish. In a large saucepan over medium heat, heat the oil. Add the onion and saute for 4 to 5 minutes, or until golden brown. Add the garlic and saute until softened but not browned. Add the chicken stock and bring to a boil. Gradually add the polenta to the stock, whisking constantly. Lower the heat to medium and continue to cook, stirring constantly, for approximately 30 minutes, or until the polenta comes away from the pot easily. Stir in the parsley, thyme, salt and pepper. Pour into the prepared dish, smoothing the top with a spatula. Set aside and let cool. When ready to serve, cut the polenta into 1-inch squares. Top each square with a piece of goat cheese. Transfer to a serving platter and place a drop of balsamic into the indentation in each piece of the goat cheese.

Serve at room temperature. Serves 6. Enjoy!

ROASTED VEGETABLE MEAT LOAF WITH BALSAMIC GLAZE and ROASTED GREEN BEANS WITH HAZELNUTS
Serves: 6

3 tablespoons Gianni's Triple Spanish olive oil
1 large zucchini, finely diced
1 red bell pepper, finely diced
1 yellow pepper, finely diced
5 cloves garlic, finely chopped
½ teaspoon red pepper flakes, divided
Salt and freshly ground pepper
2 large eggs, lightly beaten
1 tablespoon finely chopped fresh thyme
¼ cup chopped fresh parsley
½ pound ground pork
½ pound ground veal
1 pound ground beef chuck
1 cup panko (Japanese) bread crumbs
½ cup freshly grated romano cheese
1 cup ketchup, divided
¼ cup plus 2 tablespoons Gianni's Classic 18 Balsamic Vinegar

1. Preheat oven to 425 degrees. Heat the oil in a large sauté pan over high heat. Add the zucchini, peppers, onion and salt and pepper to taste and cook until almost soft, 5 minutes. Stir in the garlic and ¼ teaspoon the red pepper flakes and cook for 30 seconds. Set aside to cool.
2. Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, ½ cup of the ketchup and 2 tablespoons of the balsamic vinegar and the cooled vegetables and mix until just combined. Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining ketchup, balsamic vinegar and red pepper flakes in a small bowl then brush the mixture over the entire loaf. Bake the meatloaf for approximately 1 hour. Remove from the oven and let rest 10 minutes before slicing.

Roasted Green Beans with Shallots and Hazelnuts
1 lb green beans, trimmed
3 tablespoons Gianni's Triple spanish olive oil
4 shallots, thinly sliced
Salt and freshly ground pepper
¼ cup toasted hazelnuts, coarsely chopped
2 tablespoons chopped fresh parsley
1 tablespoon finely chopped lemon zest

Preheat oven to 425 degrees F. Toss the green beans in a large baking dish with the oil and shallots and season with salt and pepper. Roast until just cooked through and golden brown, about 15-18 minutes.. Combine the hazelnuts, lemon and parsley in a small bowl. Transfer green beans to a platter and sprinkle with the hazelnut mixture. 

Balsamic Mushrooms

Ingredients

• 1/3 cup Gianni's Triple Spanish olive oil
• 3 cloves garlic, minced
• 1 pound fresh mushrooms, sliced
• 3 tablespoons Gianni's Classic 18 balsamic vinegar
• 3 tablespoons white wine
• salt and pepper to taste

Directions:

 Maple Roasted Sweet Potatoes