Corn and Sausage Succotash

Everyone loves a side dish with a kick, full of fresh veggies, this dish is sure to be a hit. This is the perfect way to show off gorgeous end-of-summer sweet summer corn and make your whole meal on the stovetop of the grill - no hot ovens involved here!

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Grilled Shrimp Saganaki-Style with Tomatoes, Olives, & Feta

Get ready to be whisked away to the Greek Isles! This is a perfectly light and fresh summer dish with the sunny flavors of the Mediterranean.

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Balsamic Barbecue Sauce

Makes 4 cups
 
Ingredients
1 large onion, diced

2 garlic cloves, minced

1 small red or serrano chili pepper, seeded and diced

2 tbsp robust extra virgin olive oil (we recommend our Peranzana EVOO)

2 cups ketchup

2 cups tomato sauce

1 cup brown sugar, packed

1 cup dark balsamic vinegar*

½ molasses

1 Tbsp liquid smoke (optional)

3 tsp smoked paprika

2 tsp  celery seed

1tsp ground cinnamon

Sea salt and ground pepper

 
Directions

In a large saucepan, sauté the onion, garlic, and chili in olive oil until the onion is translucent and soft, 3-5 minutes. Add the remaining ingredients and stir well to combine.

Bring the sauce to a boil then turn down the heat to a simmer and cook, uncovered, until thick, about 30 minutes. The longer this sauce simmers and reduces, the more intense the flavor. Feel free to use this immediately, but the flavors really meld if you let it sit overnight.

Keep in airtight jars in the fridge for up to 4 months.

 

*Use Gala Apple dark balsamic for the perfect BBQ for pork, Chocolate dark balsamic will create more of a rich flavor, or Maple dark balsamic for a sweeter option.

 

Recipe courtesy of Emily Lycopolus of The Olive Oil and Vinegar Cookbook

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