Pairs well with blueberry, raspberry, fig or pomegranate dark balsamic, as well as jalapeño and apricot white balsamic.

• Use to sear, roast, or grill seafood.
• Combine with a suggested vinegar for a salad dressing or marinade, baste oven-roasted turkey, chicken, or Cornish game hens.
  Use to poach center-cuts fish fillets; we especially like it with thicker, meatier fish such as salmon, trout, halibut, and arctic char.
• Use to sauté green beans for Green Beans Almondine.
• Drizzle over grilled zucchini, fennel, asparagus, or baby artichokes.
• Use it to toss pasta primavera, couscous, or farro salad.
• Use to make a deliciously lemony homemade mayonnaise or aioli.
• Use in baking in lieu of melted butter or other oils: try it in pound cake, muffins, and zucchini bread.

• Scallops

• Zucchini Salad

• Greek Salad

• Pasta

• Crostini

• Olive Oil Cake

• Grilled Vegetables

• Vinaigrettes

• Summer/Winter Squash

• Marinades for Poultry, Seafood, and Vegetables

• Leafy/Winter Greens

• Grains

• Baked Goods

• Brussel Sprouts & Pancetta with Melagrana Candied Pecans
• Fall Vegetables “Fritto Misto Style” with Lemon Melagrana Dip