Verbena Elderberry Dark Balsamic Vinegar
No added sugars. All natural, always!
 
 
SMOKED ELDERBERRY PORK RIBS
2 small racks of pork ribs
Kosher salt
Fresh ground black pepper
½ cup of Vebena  Elderberry Balsamic Vinegar
2 tablespoons of Verbena Honey Ginger DarkBalsamic
¼ cup of meat broth / stock (your choice)
1 tablespoon Verbena Butter Infused Olive Oil.
Instructions:
Season the ribs with salt and pepper to taste. Refrigerate ribs overnight. The following day – smoke ribs at 225 degrees for 1.5 hrs. or until the meat moves freely from the bone.
While ribs are smoking- in a saucepan over medium heat, cook the Elderberry Balsamic Vinegar, Honey-Ginger Balsamic Vinegar, and meat broth. Cook until liquid is reduced by half, add the Butter Infused Olive Oil, continue to cook, and stir until the sauce is thick and emulsified. Set aside.
Once ribs are cooked, slice the ribs into individual bones. Brush sauce to coat ribs and serve.
 
 
Fall Harvest Salad
Ingredients:
2 cups escarole
2 cups arugula
1 cup butternut squash cut into small cubes and roasted
1/3 cup toasted hazelnuts
1/2 cup pomegranate seeds
2-3 slices prosciutto 
1 honey crisp apple cored and sliced thin
1 cup smoked gorgonzola crumbled
Dressing:
4 tbsp Verbena Elderberry Balsamic Vinegar
2 tbsp Verbena Tunisian Chemlali olive oil
sea salt & cracked black pepper to taste
Instructions:
Tear up your escarole and add to bowl or platter with arugula. Scatter on squash, hazelnuts, pomegranate seeds, prosciutto, apple and gorgonzola.
Whisk together feel good extra virgin olive oil,  balsamic vinegar, salt and pepper until thick and creamy.
Pour dressing over salad and serve.
Notes
To roast squash, toss with olive oil, salt and pepper and roast on parchment lined baking sheet in 375 F degrees oven for 20-25 minutes or until tender and lightly browned. To roast prosciutto, put slices on parchment paper lined baking sheet and bake for about 10 minutes in 350 F degrees heated oven. Remove, let cool and break up.