living a well tended life... at any age

just a pinch: vinegar

So if you thought I knew next to nothing about olive oil….well, I know even less about vinegar. The collection in my pantry has been amassed solely based on whatever my various recipes called for – and it’s about as uninspired as it gets. Red wine, balsamic, apple cider and all-purpose white.

Yawn.

While I was sampling Pure Mountain’s delicious olive oils, Gwenn invited me to taste a few different vinegars as well. I had no idea that vinegar – really good vinegar – could stand all on its own. As a simple dressing. In sweet as well as savory dishes. And that it could be mellow, subtle and absolutely delicious.

photo courtesy of Pure Mountain Olive Oil

As with the oils, I got to try a few flavors, and they were all lovely. But the one I wanted to take home and cook with (and did – that very night) was the lemon white balsamic. White balsamics were new to me, and I love that they don’t darken the color of the dish the way traditional balsamics do.

I made a shrimp dish that I knew would be the perfect match for this vinegar, and it was deemed a “keeper” by all. I can’t wait to drizzle it over roasted asparagus when it’s back in season, and am dying to try it mixed with some chopped basil as a “dip” for some crusty bread too.

pasta with shrimp tomatoes and lemon vinaigrette

Pure Mountain Olive Oil is offering my readers 10% off any purchase – just enter the code “swankyolive” to receive your discount.

pasta with shrimp tomatoes and lemon vinaigrette

Pasta with Shrimp, Tomatoes and Lemon Vinaigrette

3 garlic cloves, thinly sliced
6 T. extra-virgin olive oil
3/4 lb. whole wheat spaghetti
1-1 1/2 pounds medium shrimp, shelled and deveined
3 T. Pure Mountain Lemon White Balsamic Vinegar
1 pint cherry or grape tomatoes, halved
generous handful of parsley or basil, coarsely chopped

Pre-heat oven to 450. Heat a large pot of water to boiling; add spaghetti and cook till al dente.

While water is heating up and pasta is cooking, place garlic and oil in a shallow baking dish – bake for 5 minutes, or till garlic is lightly colored. Add the shrimp, 2 tablespoons of the vinegar, and salt and pepper to taste; toss to combine. Bake shrimp, turning once, until just cooked through – about 6 to 8 minutes. Stir in remaining tablespoon of vinegar.

Drain pasta and return to pot – gently toss with shrimp mixture, tomatoes and parsley or basil. Season with salt and pepper.

(print this recipe)


This delicious recipe brought to you by Sheri Silver
http://sherisilver.com/2012/11/26/just-pinch-vinegar/

How would you use this – or any other – flavored vinegar?

For a pinch of maple syrup

For a pinch of olive oil

Note: I was not compensated for this post. I was provided with samples of vinegar to try, but all opinions expressed here are completely my own.

6 Comments

  1. Elaine Fuld on November 26, 2012 at 7:59 am

    Sounds amazing! I want it now even though I am still stuffed from Thanksgiving!!

    • sherisilver on November 26, 2012 at 8:14 am

      Ha! I know – I was writing this and thinking “how can I STILL be hungry??”

  2. Teresa Q on November 26, 2012 at 8:45 am

    Thanks for the recipe….All “turkied out” and will make this dish! Sounds yummy!

    • sherisilver on November 26, 2012 at 9:05 am

      It’s so good! 🙂

  3. Marti on November 28, 2012 at 4:10 pm

    Never knew there were Balsamic Vinegars that were not the standard dark Balsamic, this recipe sounds great.
    Thanks
    Marti

    • sherisilver on November 28, 2012 at 8:46 pm

      I know! Game changer! 🙂

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