Tags
balsamic vinegar, greens, italian, italy, salad, tradition, vegan, veganism, vegetables, vegetarian, vegetarianism
To my surprise, my fabulous boyfriend made me an amazing veggie dinner! Green veggies, steamed and sautéed to perfection make up the entrée. A colorful collection of spinach and peppers comprise the perfect pre-dinner salad.
Salad ingredients:
- 1 handful baby spinach ($0.12)
- 3 tsp. strips red pepper ($0.19)
- 2 tsp. sliced red onion ($0.06)
- 2 tsp. sliced tomato ($0.14)
- 3 slices cucumber ($0.15)
- 1 tsp. balsamic vinegar ($0.22)
Entrée ingredients:
- 1 cup brussels sprouts ($1.49)
- 1 cup broccoli ($0.24)
- 1 tsp. garlic salt
Preparation:
Layer the salad veggies in a bowl. Drizzle some balsamic vinegar over the top and enjoy. Bring a medium saucepan halfway full with water to a simmer. Add the greens and some olive oil. Cover and simmer until the veggies are tender. For softer veggies, simmer longer. Top the greens with some garlic salt and enjoy! This super-colored, super-flavored meal will only cost $2.61, but will have your whole body quiver in delicious nutrients.
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| Balsamic vinegar over fresh vegetables |
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| Seasoned, steamed green veggies! |
Did you know?
Balsamic vinegar has been a tradition in Italy since the Middle Ages. In Modena and Reggio Emilia, it was originally made from cooking white Trebbiano grapes down to a concentrate and left to ferment for a minimum of 12 years. The slow-aging process takes place in wooden casks to intensify the flavors. There are three classifications on balsmaic vinegar:
- Authentic traditional artisan balsamic vinegar, the only kind that may legally be described as Aceto Balsamico Tradizionale in the EU.
- Commercial grade balsamic vinegars produced on an industrial scale.
- Condimento grade products, which are often a mix of the two above.
If a balsamic has been aged 12 years, it earns a red label. For a silver label, it must age for 18 years. The highest gold label is only earned for balsamics aging for 25 years. Common woods for the aging casks include chestnut, acacia, cherry, oak, mulberry, and ash. Traditional balsamic vinegar is thick, dark brown, rich, and referred to as mosto cotto. Balsamic vinegar can be used in marinades, sauces, reductions, dips, and salad dressings. Enough about balsamic vinegar; where can you obtain this savory sauce?
Home to Asheville, North Carolina, the Tree and Vine is a developing olive oil and balsamic shop that is independently owned and operated. They put a location on Union Avenue in Downtown Knoxville. These two locations have a vast selection of oils and balsamics available to taste before you purchase. If you bring your used bottle, they will give you a discount for recycling. They even have a bath and body line. This amazing local shop even offers a bacon flavored olive oil for the bacon-loving Southern American. (I tried it because it is actually vegan.) Their most popular balsamic is aged 18 years Chestnut, Juniper, Hickory and Oak casks. The Italians drizzle it on fresh fruit, cheese, cured meats, and even ice cream. Indulge in the traditional Italian flavor of balsamic vinegar to spice up any salad, sauce or entrée.
Impoverished Vegan 