Healthy, easy and delicious! The Sheet Pan Balsamic Chicken Veggie Bake is quick to prep and in the oven for less than 30 minutes. The perfect weeknight or meal prep recipe! And, if there are leftovers, WIN! Ingredients 1 medium red onion, cut into ¼ inch thick wedges 1 bunch asparagus, trimmed and quartered 2 tablespoons Zarzis Extra Virgin Olive Oil 6 bone-in, skin-on chicken thighs ¾ teaspoon paprika salt and pepper ¼ cup Zarzis 25 Star Vinegar 1 tablespoons Tuscan Olive Oil 2 cups cherry tomatoes 1 teaspoon fresh rosemary, chopped 2 cloves garlic, minced ¼ cup fresh parsley, chopped for garnish Directions Preheat oven to 450 degrees. Toss the onions and asparagus with Zarzis Extra Virgin Olive Oil on a large baking sheet. Pat chicken thighs dry and season all sides with paprika, salt and pepper. Nestle chicken thighs in between onion and asparagus on baking sheet. Drizzle with balsamic vinegar, then roast in oven for 15 minutes. Meanwhile, in a medium bowl, toss cherry tomatoes, a pinch of salt and pepper, rosemary and garlic with tablespoon Zarzis Tuscan Olive Oil. Add the tomatoes to the baking sheet with half roasted chicken and continue cooking until the chicken is cooked through, about 15 minutes more. Check the chicken with a meat thermometer and when the internal temperature hits 165 degrees, the chicken is done. Serve straight from the sheet pan or move to a serving dish and garnish with parsley.

The recipe for this cake originates from the Great Depression. One bite and you would never guess that there are no eggs. Surprisingly, moist, with a rich chocolate flavor this cake is perfect to satisfy those chocolate cravings. With an extra kick of Zarzis Raspberry Balsamic Vinegar and Zarzis Butter Olive Oil this recipe is also vegan to boot. Ingredients Cake ½ cup Zarzis Butter Olive Oil 2 cups sugar 1 teaspoon vanilla 1½ cups water 2 tablespoons Zarzis Raspberry Balsamic Vinegar 2½ cups flour 1 teaspoon baking soda ½ cup cocoa powder ½ teaspoon salt Frosting 2 cups dark chocolate chips (10 ounces) 3/4 cup full-fat coconut milk 1 1/4 to 1 1/2 cups gluten-free powdered sugar 1 teaspoon vanilla extract Directions Cake Preheat oven to 350°. In a medium mixing bowl, beat together Zarzis Raspberry Balsamic Vinegar and Zarzis Butter Olive Oil, vanilla, water, and sugar. In another bowl, sift flour, baking soda and cocoa powder. Mix in salt to combine. Slowly beat in dry ingredients to the oil-sugar mixture. Then add vanilla, water, and vinegar. Beat until well-combined. Grease a 9 x 13 baking pan and spread batter in an even layer. Bake for 30-35 minutes or until a toothpick inserted in center comes out clean. Frosting Melt the chocolate either in 30 second bursts in the microwave (stirring vigorously between each burst) until the chocolate is mostly melted with some solid pieces still visible. Using hand mixers or a stand mixer with a whisk attachment on low speed, gradually mix the coconut milk into the chocolate until smooth. Then beat in 1 1/4 cup of the powdered sugar a little at a time, followed by the vanilla. Beat until smooth. Reserve in mixer bowl and chill in fridge for 20 minutes. Upon removal give the frosting a quick whiz with the hand beater or mixer. If the frosting isn’t stiff enough add small amounts of powdered sugar as needed.

Need a quick, delicious and beautiful pasta dish? This Balsamic Chicken Pasta Salad is one of the best ones I have ever made. Zarzis Balsamic Vinegar combined with the chicken, tomatoes and cheeses is delectable. This salad can be a whole summer meal, fresh and ready for a picnic or a summer barbecue side dish. Ingredients 3 cups rotini pasta 3 grilled or baked chicken breast, cubed 1 cup cherry tomatoes, halved 1/4 cup feta cheese, crumbled 1/2 cup Zarzis Herb de Provence Olive Oil 1/4 cup Zarzis 25 Star White Balsamic Vinegar 2 tablespoons sugar 1 teaspoon garlic, minced salt and pepper to taste 1/2 cup Parmesan cheese, grated chopped fresh basil Directions Cook pasta according to package directions and drain. Add chicken, tomatoes, and feta cheese. In a small bowl whisk olive oil, Zarzis Balsamic Vinegar, sugar, garlic and salt and pepper. Pour over pasta mixture and toss until well combined. Top with Parmesan cheese and basil.

Roasting carrots enhance their natural sweetness, and a bit of Zarzis Balsamic Vinegar brings the right amount of tartness to this easy, attractive dish. A huge pls, it’s a vegetarian-friendly side dish that everyone will love. Ingredients 1 pound carrots 2 tablespoons Zarzis Honey Balsamic Vinegar 1 tablespoon honey 1 tablespoon Zarzis Extra Virgin Olive Oil fresh thyme sprigs salt and pepper to taste chopped fresh parsley, optional Directions Preheat oven to 375 degrees. Peel carrots to clean. Leave small carrots intact and slice in half or quarter larger carrots to roast evenly. Mix Honey or Chef’s Reserve Balsamic Vinegar, honey, and oil in a small bowl. Using ¾ of Balsamic mixture, coat your carrots evenly on all sides on a baking sheet. Add fresh thyme sprigs. Bake for 15 minutes. Remove from oven, toss and brush on remaining balsamic honey mixture. Bake an additional 15 minutes or until carrots are tender and cooked through. Season with salt and pepper to taste. Sprinkle with fresh chopped parsley.

Ingredients 12-ounces goat cheese, softened 6-ounces cream cheese, softened ½ cup grated parmesan cheese ¼ cup Zarzis Garlic Olive Oil plus 1 teaspoon ¼ teaspoon black pepper 2 teaspoons Zarzis Chef’s Reserve or 25 Star Balsamic Vinegar 12 ounces cherry tomatoes, halved 2 tablespoons chopped fresh chives 1 clove garlic, finely chopped Directions Preheat oven to 400 degrees. Using a mixer, combine softened goat cheese and cream cheese in a medium bowl. Mix in parmesan cheese, 2 tablespoons olive oil and pepper. Brush a pie plate or 1-quart baking dish with olive oil. Evenly spread cheese mixture in dish. Bake for about 20 minutes or until golden and heated through. Combine Zarzis Balsamic Vinegar, remaining 2 tablespoons olive oil, tomatoes, chives, and garlic. Spoon the tomato mixture on top of the baked cheese dip. Serve with your favorite crackers or toast.