Marisolio’s Brownie Cake: It doesn’t get any easier than this. Combine and mix in an ungreased 8 inch baking pan- 1 cup sugar, 1 1/2 cups flour, 1 tsp baking soda, 4 Tablespoons cocoa powder. With a spoon, make three holes in the dry mix. Put one of the following in each hole: 1 tsp vanilla, 1 Tablespoon Marisolio Tangerine Balsamic, 4 Tablespoons Marisolio Blood Orange Olive Oil. Pour one cup water over all and mix well. Bake at 350 for 40 minutes.
Red Quinoa Salad: Cook one cup red quinoa according to package instructions, chill. Combine in a bowl one cup diced red peppers, one cup diced celery, 1/2 cup each diced carrots and cucumber, 1/3 cup diced onion. Add to chilled quinoa and stir to mix. Blend 1/2 cup Marisolio Koroneiki Olive oil, 1/2 cup Marisolio Lemongrass-Mint Balsamic, 1 tsp black pepper and 1 tsp sugar. Pour dressing over quinoa and vegetables. Chill 8 hours. Serve on lettuce or stuff in tomatoes.
Apricot Glazed Chicken: In a small saucepan over medium heat, melt 1 Tablespoon butter. Add 1/4 apricot preserves, 1 1/2 Tablespoons Marisolio Apricot Balsamic, 1/4 teaspoon dried red pepper flakes, and a pinch of salt. Bring to boil, reduce heat to medium low and simmer until slightly thickened, 3 to 5 minutes. Season one cut up chicken with salt and pepper. Grill chicken according to your preferred method. Remove chicken from grill and brush glaze on all sides. Return chicken to grill for one or two minutes until glaze is carmelized. Be sure not to burn. Brush chicken with any leftover glaze and serve.