Recipes with plum vinegar
7 recipes
Beets & Onions Vinaigrette
A simple yet tasty and healthy beet salad. thinly sliced onions are tempered in boiling water then marinated with the beets in extra virgin olive oil and vinegar.
Quinoa Tabouli Salad
Very classic middle-Eastern recipe, and it's usually cooked with couscous, here quinoa is an excellent substitution, full of nutrition. It is a great side-dish that can go well with any kind of main dish.
Grilled Asparagus & Portobellos with Shallot & Ginger Dressing
This nutrient-packed side dish is perfect alongside any main dish - fish, meat or poultry.
Brazilian Black Bean Feijoada
Vegetarian black bean feijoada spiced with fresh ginger, cumin, and cayenne, finished with plum vinegar and roasted red peppers. Thick, smoky, and satisfying over rice or pasta.
Quinoa Olive Medley
Cold quinoa olive salad with green and black olives, pine nuts, red bell pepper, and umeboshi plum vinegar. A protein-packed vegetarian side with Mediterranean-Japanese flavors.
Lime Vinaigrette
Tangy lime vinaigrette with fresh lime juice, olive oil, brown rice vinegar, plum vinegar, garlic, fresh basil, and dill. A bright, herbaceous dressing with Japanese-inspired depth.
Kangaroo Rump with Ricotta Filled Pine Mushrooms & Rocket
Kangaroo Rump marinated in Aniseed Myrtle and Alpine Pepper served with mushrooms filled with ricotta and spinach.
A simple yet tasty and healthy beet salad. thinly sliced onions are tempered in boiling water then marinated with the beets in extra virgin olive oil and vinegar.
Very classic middle-Eastern recipe, and it's usually cooked with couscous, here quinoa is an excellent substitution, full of nutrition. It is a great side-dish that can go well with any kind of main dish.
This nutrient-packed side dish is perfect alongside any main dish - fish, meat or poultry.
Vegetarian black bean feijoada spiced with fresh ginger, cumin, and cayenne, finished with plum vinegar and roasted red peppers. Thick, smoky, and satisfying over rice or pasta.
Cold quinoa olive salad with green and black olives, pine nuts, red bell pepper, and umeboshi plum vinegar. A protein-packed vegetarian side with Mediterranean-Japanese flavors.
Tangy lime vinaigrette with fresh lime juice, olive oil, brown rice vinegar, plum vinegar, garlic, fresh basil, and dill. A bright, herbaceous dressing with Japanese-inspired depth.
Kangaroo Rump marinated in Aniseed Myrtle and Alpine Pepper served with mushrooms filled with ricotta and spinach.
