We all have our "thing", right? That pantry item we collect like it's going out of style. Some peeps love their mustards, some go gaga for hot sauce, and others collect finishing salts.
Me? My name is Nicole, and I'm an acid hound. My kitchen always has a basket full of lemons & limes, so of course - I love vinegar! My salad dressings always tip the scale on the ratio of vinegar to olive oil. And I like it! Lately, I'm really diggin' the line of Cuisine Perel vinegars we carry at Provenance. These fruit-based vinegars have such beautiful flavor, and are so versatile.
Cuisine Perel is located near Northern California's wine country, and everything they produce is inspired by the local bounty of seasonal produce and fine wines. I use them in marinades, to deglaze meat, drizzle on roasted vegetables, etc. The possibilities are endless with a good vinegar, trust!
Here are a few recipes to try out. Who knows? You just might unleash the acid hound within.
Citrus Asparagus Salad
http://tinyurl.com/citrusasparagus
Soy Chicken Thighs (Sub Cuisine Perel Black Fig Vinegar for Balsamic)
http://tinyurl.com/soychixthighs
Blood Orange Salmon
http://tinyurl.com/bldorgsalmon
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