Culinary Recipes

Smoothie Operator July 26 2016

  • 1 lb spinach
  • 2 oranges, peel cut off
  • 2 sliced apples
  • 1 medium pineapple
  • 1 c blueberries
  • 1 c mixed frozen strawberries/blackberries/raspberries
  • 1/2-1c almond milk (to desired texture)
  • 1/4 c McClary Bros. Drinking Vinegar (any flavor)
  • 1 stalk of celery
Combine first two ingredients in a blender and blend thoroughly. Add each ingredient, blended between each approx. 20-30 sec. Add almond milk and pulse until desired texture is achieved. Add vinegar before final blending. Serves 4.

Chimichurri Sauce July 06 2016

Adapted from Better Homes & Gardens recipe.
  • 1 cup firmly packed fresh cilantro leaves
  • 1 cup firmly packed fresh Italian (flat-leaf) parsley leaves
  • 1/4 cup McClary Bros. Lemon & Ginger Drinking Vinegar
  • 3 cloves garlic, rough chopped
  • 1 tbsp chopped shallots
  • 1/2 tsp kosher salt or salt
  • 1/2 tsp ground cumin
  • 1/2 tsp crushed red pepper
  • 1/4 cup olive oil

Combine cilantro, parsley, vinegar, garlic, shallots, salt, cumin,and the crushed red pepper. With processor or blender running, slowly add oil through opening in lid in a thin, steady stream until mixture is smooth. Use as a garnish for grilled steak, chicken, or shrimp!


Zesty Lemon Cucumber Salad May 20 2016

This refreshing summer salad comes from Ederique, our fabulous "Elixir Clerk." Quick and easy to prepare, it's sure to pair well with any dish!

Dice cucumber, red tomato and green onions before tossing all ingredients together. Transfer to a plate and drizzle with a balsamic glaze.


Leftover Pot Roast Stir-Fry December 15 2015

This recipe is a great way to use up leftovers and the vinegar changes the entire flavor profile. I made this originally with leftover pot roast, but there's no rules with this recipe, use what you have on hand!

  • 1/2 lb-1lb leftover pot roast (or any cooked protein-beef, pork, chicken, tempeh etc.)
  • 2-3 cups cooked brown rice (this was also leftover)
  • 1 lb sugar snap peas or other fresh vegetable (not frozen)
  • 1/2 cup diced onions (fresh or frozen)
  • 1 Tbsp McClary Bros. Lemon & Ginger Drinking Vinegar
  • 1 Tbsp Sunflower Oil (or other high-heat cooking oil)
Add oil to a large skillet or wok and allow to warm up. Add onions and allow to slightly brown, 3-4 min, longer if using frozen. Add sugar snap peas and lightly saute for 2-3 min. Add pot roast and continue mixing stirring occasionally 3-4 min. Add rice and continue cooking and stirring for 3-4 min until thoroughly heated. Sprinkle the pan with the vinegar and stir for 1 min. Season with salt and cracked black pepper to taste. Serve!

McClary Bros. Vinaigrette December 15 2015

This dressing is so simple to make and can be drizzled on a bed of mixed greens, mixed in a tomato-garlic-basil mixture served on toasts for bruschetta, sprinkled over caprese salad, and so much more!

  • 1 part McClary Bros. Drinking Vinegar (use your favorite flavor or experiment with combinations of flavors)
  • 2 parts Extra Virgin Olive Oil
  • Fresh cracked black pepper to taste
  • Sea Salt to taste
Vigorously whisk the ingredients in a small bowl (or shake in a closed bottle or plastic container) until well blended together and a smooth consistency is achieved. Soon the mixture will separate so mix again just before drizzling

Strawberries With A Zip December 15 2015

This tart strawberry topping is the perfect match for cheesecake! (or ice cream, or pie....you get the idea...) 

Mix well. Allow to sit at room temperature for 2-4 hours, occasionally mixing/shaking.

Sesame Ginger Cucumber Salad December 15 2015

 

 

Whisk first four ingredients together and pour over cucumber. Mix well. Sprinkle with sesame seeds for garnish