170 balsamic vinegar recipes

Vegan mushroom ragout with dried porcini and fresh cremini sauteed in balsamic vinegar and mushroom soaking liquid, finished with Roma tomatoes and parsley. Served over polenta.

Mixed greens tossed with homemade balsamic vinaigrette made from shallots, fresh basil, and extra-virgin olive oil, then topped with grape tomatoes and yellow bell pepper strips.

Italian vegetable hoagies stuff baguettes with balsamic-marinated artichoke hearts, tomatoes, provolone, romaine, red onion, and pepperoncini. A 15-minute vegetarian sandwich packed with Mediterranean flavor.

Eggs Italiano tops toasted whole-wheat English muffins with a quick zucchini-tomato saute, a perfectly poached egg, and shaved Parmigiano. A brighter, lighter twist on Eggs Benedict for brunch.

Chicken thighs marinated in balsamic vinegar, white wine, lemon zest, and thyme, then simmered until tender. The marinade reduces into a glossy, tangy pan sauce you'll want to pour over everything.

Peppery greens meet juicy orange segments, toasted walnuts, and tangy goat cheese in a bright citrus vinaigrette for a restaurant-quality salad ready in 20 minutes.

Instead of running to the grocery store, use this dip to add an italian zip to your snacks!

Sweet pepper and basil frittata with slow-cooked red and yellow peppers, fontina, Parmesan, and fresh basil, finished with a brushed-on balsamic reduction for a tangy glaze.

Sirloin strips seared with portobello mushrooms and scallions in a silky sour cream and balsamic gravy. Stroganoff that looks fancy but comes together in minutes.

Kangaroo Rump marinated in Aniseed Myrtle and Alpine Pepper served with mushrooms filled with ricotta and spinach.

Grilled portobello mushroom sandwich with balsamic-shallot roasted red pepper, melted Monterey Jack, and garlic-thyme aioli on a toasted onion roll. The vegetarian burger that beats any beef one.

Artichoke Hearts, Carrot and Tortellini Salad recipe

Made this while cleaning out the refrigerator... thus the name. John

Grilled chicken marinated in lemon, balsamic, and soy sauce, then topped with melted gorgonzola and served over peppery arugula. Bold Italian flavors in just 15 minutes on the grill.

Grilled duck and pork sausage crepinettes spiced with cinnamon and cumin, wrapped in caul fat, and served over garlicky wilted kale. A rustic French charcuterie technique with bold, warming flavors.

Italian chicken with sweet sausage, red and yellow bell peppers, and red onion finished with balsamic vinegar and thyme. A one-skillet dinner ready in about an hour.